Baking For Beginners 2013 PDF

Baking
Includes recipes to
make with your kids
Everything you need to know

to get started with baking
Over
100
recipeass
& ide
The equipment you need

Essential baking techniques
The secrets to homemade bread
Make perfect cakes, cookies & pies
Kids
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Welcome to
Baking
TM
his book hasnt been written by a team of baking experts. It hasnt involved rooms
of assistants furiously preparing ingredients (although after washing up the same
bowl for the twentieth time, they would have been welcome!) and no food stylists
have been anywhere near the final products. Instead, you have a collection of recipes
that have been written, baked, photographed and then devoured by home bakers. Everything
has been cooked in a kitchen just like you have at home, using ingredients and accessories that
can be picked up at your local supermarket.
If we can make some sugar, butter, eggs and flour turn into a light and fluffy sponge, it means
you can as well. All of the recipes here are written in plain English, with in-progress shots of
the whole process and handy pointers for avoiding mistakes. Because you will make mistakes
everyone makes mistakes but what people dont tell you is that in the baking world, even
mistakes taste delicious!
You will find a range of recipes covering different types of baking, from the ubiquitous
cupcakes, through to cookies, bars, bread and pies. Some recipes are incredibly easy, some are
great for kids and others offer a bit more for you to sink your teeth into (pardon the pun). We have
also created a Getting Started chapter, which walks you through all the techniques you need to
tackle the recipes in this book and more besides.
So grab your apron, get that butter softened, preheat the oven and start filling your home with
the delicious aroma of home baking. We promise you will never look back.
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Baking
TM
Imagine Publishing Ltd

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Website: www.imagine-publishing.co.uk
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Jo Cole
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Danielle Dixon
Photographer
Helen Harris
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Distributed in the UK & Eire by
Imagine Publishing Ltd, www.imagineshop.co.uk. Tel 01202 586200
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Disclaimer
The publisher cannot accept responsibility for any unsolicited material lost or damaged in the
post. All text and layout is the copyright of Imagine Publishing Ltd. Nothing in this bookazine may
be reproduced in whole or part without the written permission of the publisher. All copyrights are
recognised and used specifically for the purpose of criticism and review. Although the bookazine has
endeavoured to ensure all information is correct at time of print, prices and availability may change.
This bookazine is fully independent and not affiliated in any way with the companies mentioned herein.
Photo studio
Studio equipment courtesy of Lastolite (www.lastolite.co.uk)
Baking for Beginners 2012 Imagine Publishing Ltd
ISBN 978-1908955043
IMAGINEER
OF THE YEAR
DANIELLE DIXON
TEAM
OF THE YEAR
BOOKAZINES
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Contents
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Getting Started
Chicken Pot Pie

Page 146
Cheese Swirls
Page 166
10 Equipment: pans
12 Equipment: electric goods
14 Equipment: accessories
16 Techniques: measuring
18 Techniques: folding
19 Techniques: beating
20 Techniques: whisking
21 Techniques: testing its cooked
22 Techniques: making a glaze icing
23 Techniques: mixing buttercream
24 Techniques: ganache icing
25 Techniques: using an icing bag
26 Techniques: kneading bread
28 Techniques: successful pastry
30 Techniques: shortcrust pastry
Page 136 Page 80
32 Techniques: rough puff

34 Techniques: rolling pastry out
Page 156
36 Techniques: the golden rules
Cupcakes
40 V
anilla Cupcakes with
Vanilla Frosting
42 Bonus vanilla flavours
44 Spicy Ginger Cupcakes with
Vanilla Buttercream
46 Coconut Cupcakes
48 Chocolate & Stout Cupcakes
50 Strawberries & Cream Cupcakes
52 Bonus fresh fruit flavours
54 Lemon Cupcakes
56 Carrot Cupcakes with Cream
Cheese Frosting
58 Red Velvet Cupcakes
60 Maple & Pecan Cupcakes
Cakes
Cookies, Biscuits & Bars
68 Blueberry Muffins
96 Choc Chip Cookies
70 Bonus muffin flavours
98 Bonus cookie recipes
72 Victoria Sponge
100 Shortbread
74 Fruit Cake with Dark Beer
102 Chocolate Brownies
76 Lemon Drizzle Loaf
104 Apple Cake Bars
78 Coffee Cake with Walnuts
106 Vanilla Cookies
80 Marble Cake
108 Bonus vanilla cookie flavours
82 Bonus marble cake ideas
110 Millionaires Shortbread
84 Chocolate & Salted Caramel Cake
112 Bakewell Bars
86 Blueberry Cake
114 Granola Bars
62 Chocolate Cupcakes with

Chocolate Frosting & Honeycomb
88 Spicy Apple Cake
116 Jam Sandwich Cookies
90 Chocolate Birthday Cake
118 Parmesan Biscuits
63 Bonus sweet flavours
92 Bonus birthday cake ideas
120 Bonus Savoury Biscuits
6 Baking for Beginners
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Baking
Blueberry Muffins
Page 68
Page 102
Page 162
Page 142
Cowitoh kyour
Kids
Some of the recipes in the

book are perfect for getting
children involved and letting
them get the baking bug!
When you see the logo its
something the kids can enjoy
40 Vanilla Cupcakes with

Vanilla Frosting
50 Strawberries & Cream Cupcakes
58 Red Velvet Cupcakes
62 Chocolate Cupcakes with Chocolate
Frosting & Honeycomb
68 Blueberry Muffins
Pies & Tarts
Bread
124 Apple Pie
152 Basic White Loaf
126 Bonus apple pie ideas
154 Bonus white loaf ideas
128 Pecan Pie
156 Basic Wholemeal Loaf
130 Lemon Tart
158 Dinner Rolls
132 Treacle Tart
160 No-knead Bread
134 Cherry Pie
162 Pizza Dough
136 Lemon Meringue Pie
164 Bonus Pizza Bases
139 Bonus meringue recipes
166 Cheese Swirls
140 Mississippi Mud Pie
168 Soda Bread
116 Jam Sandwich Cookies
142 Beef & Mushroom Pie
170 Garlic Bread
160 No-knead Bread
144 Cheese & Onion Tart
172 Cheese Twists
162 Pizza Dough
146 Chicken Pot Pie
174 Breakfast Balls
172 Cheese Twists
72 Victoria Sponge
76 Lemon Drizzle Loaf
80 Marble Cake
86 Spicy Apple Cake
96 Choc Chip Cookies
102 Chocolate Brownies
106 Vanilla Cookies
114 Granola Bars
174 Breakfast Balls
148 Bonus Pot Pie Ideas
Baking for Beginners 7
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Getting started
We show you how to conquer the fundamental skills you need to be a master baker
n some ways, baking doesnt do itself any favours. On the one

hand, it is possible for anyone to bake something and for that
something to be delicious. But on the other hand, there is quite a bit
of jargon and essential techniques that need to be considered. These
muddy the water and make things seem far more complicated than
they actually are.
So if you have attempted a recipe before, only to be thwarted by
a stream of commands that have made no sense, this chapter is for
you. We begin by taking a look at the kind of equipment you might
need, from the absolute essentials, through to ones that are impossible
to resist. Everything is of a sensible price and if truth be told, you can
survive with a bowl, a wooden spoon and some elbow grease. But if
you are anything like us, once you have the baking bug, a shopping
spree will inevitably follow!
We have covered everything

a beginner needs to know in
order to make a cake mixture
After a tour of the equipment we move into technique. We have
covered everything that a beginner needs to know in order to make a
cake mixture, create icing, knead bread and make pastry. Thats right
make pastry! A couple of recipes in this book do refer to ready-made
pastry but the majority get you making your own. We havent gone
mad pastry (and bread, come to that) has a reputation for being tricky
but the truth is they just take a bit of time. So forget any preconceptions
you have and follow our steps. We cant promise that you wont have
any hiccups, but its criminal not to have a go.
A NOTE ABOUT
INGREDIENTS
We have included metric/imperial and US measurements. Conversions

have been rounded up/down for ease of following.
All eggs are large and we encourage you to use free-range eggs.
We have tried to include all the names an ingredient is known by.
How to make your

own puff pastry!
Page 32
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Key chapter features
Essential accessories, page 14
How to use an icing bag, page 25
Test cakes are ready, page 21
Learn to roll pastry, page 34
The cake pans you need, page 10

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Getting Started
Pans
Pick the essential pans to get your life of baking

off to a good start
ake pans are the fundamental tools in your baking armoury

and you can go as extravagant or as basic as you like. There are
pans to suit all budgets and they can be picked up for very little.
It is worth paying as much as you can afford, even if it means you just
buy a couple for now. The more expensive pans will be thicker, meaning
better heat distribution and also less risk of buckling in the heat.
The best pans to go for are anodised aluminium. Not only do they
have an even spread of heat, so your goods cook evenly, they are strong
and will last for decades. Recipes generally involve buttering or flouring
the tin, maybe using a parchment paper lining, so you dont have to
worry about hunting down non-stick equipment.
There is some discussion about whether its best to go for lightcoloured pans or dark ones. Some camps believe that the dark ones
absorb too much heat and give a greater risk of burning. Unless you are
an extreme perfectionist, we would say to not worry too much about
this. We have used both types of pans and have had no problems with
the dark ones.
Special tins can make your cakes stand out

LOOSE-BOTTOMED?
Muffin or bun pans

These are for single goods and commonly have 12 holes.
The standard muffin pan is essential not only for muffins,
but also cupcakes. Bun pans are slightly shallower and are
more suitable for fairy cakes or pastry goods such as jam
tarts or mince pies.
Deep tin
More and more companies are offering loose-bottomed tins. As

the name suggests, these have a removable bottom, which you push up to
release the baked good. If you have solid bottom pans dont feel like you
have to change. Both work just as well, it is really a matter of personal taste.
Have one of these in the cupboard for more traditional

cakes such as fruit cake. The cakes made in here are thick
and substantial. Because they are so deep, the cakes need
to be cooked for longer so make sure the tin is thick so it
can cope with the heat.
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Sandwich tins
Loaf tin
You need at least two of these for layer cakes. They come
in lots of different sizes but to start out, get either 8-inch or
9-inch. You can buy really shallow tins, but look for a depth
of about 3 inches. Straight sides are better for recipes that
call for the cake to be covered in icing.
Not only necessary for making bread, but also needed for
loaf cake recipes. A 2lb tin will suit most recipes but you can
also buy miniature or other sizes for a change. It doesnt
really matter if you have a straight side or angled size with
these, they all look good!
Trays
Special tins
A shallow-sided tray is useful for things like brownies,

flapjacks or traybakes. They are rectangular and come in
many different sizes. One that is 9-inches is a good bet.
Some now come with lids that can be attached, which
make them ideal for transporting.
In addition to the standard tins, you can pick up a wide

range of other tins as you test more recipes. These include
things like Bundt tins or Angel Food cake tins, through to
novelty shapes. You dont need one to be able to bake but
some of them are a lot of fun!
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Getting Started
The best electric utensils

Let these handy machines do the hard work for you
aking is brilliant because you can

make an amazing cake with just a
bowl, a spoon and some manual
oomph. But if you want to save some time or
energy there are a few electrical devices that
can make your life much easier.
As with pretty much anything, the price
tag for these can go from very small to very
expensive. You can pick up most of these

items from your supermarket for not much
at all, or visit specialised food stores for
professional-level equipment. Unless you are
completely seduced by an item, we would
suggest you buy a cheap version and if
you find you use it, treat yourself to a more
expensive model.
Out of all of these, the stand mixer is the

one you will probably get most use out of.
These mixers beat up cake mixtures or whisk
up meringues without breaking a sweat.
In addition to saving you some exertion,
they also mean you can set them up to mix
ingredients while you get on with preparing
the next batch of cooking!
We suggest you buy a cheap version and then treat

yourself to a more expensive model
Stand mixer
This one should be first on your list

Stand mixers are great because they will mix
ingredients together, leaving you free to go about
your business. The most basic ones will just have
one fitting, which can be used for beating and
whipping. More expensive ones will have separate
fittings for beating, whisking and kneading dough.
A tool to
make life easier
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Food processor
The swift route to preparation
Food processors are very useful for a wide

range of baking tasks. You can use them to
mix up sponges in one go and they are also
excellent for mixing up pastry in seconds.
Of course, they are very useful for preparing
ingredients, whether its chopping,
shredding or grating. We wouldnt say they
are essential, but if you have space they are
definitely worth having.
Mix and prepare all in one
Hand mixer
Digital scales
Quick and easy mixing for little money
Enjoy accurate measurements
Hand mixers are generally very affordable so are a perfect first-buy.

The basic models will just have whip fittings, which can be used
for whisking and general mixing. More expensive models will have
separate fittings for whisking, beating and mixing dough.
It is important that you measure your ingredients out properly,

otherwise you risk your recipe failing. The best way to measure the
ingredients is with a set of digital scales. These have a clear readout so you always know how much you have.
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Getting Started
Helpful accessories
If you want some baking retail therapy, start with these
hen deciding on the recipes to

include in this book, we have
been careful to pick ones that
dont require a cupboards worth of extra
equipment in order to complete them.
Having said that, we will never get in the way

of someones desire to go on a shopping
spree, so if you do want to furnish yourself
with all of the gadgets, there are plenty you
can pick from.
None of these are particularly expensive,

but they are all incredibly useful. Some are
even essential, such as scales, while others
are more about saving time. Thanks to the
growing popularity of baking, you will find
that most of these can be picked up in your
local supermarket and you will certainly
be able to find a wide choice either from a
dedicated online retailer or from a specialist
cook shop.
Cake leveller
Some recipes call for a cake layer to
be cut in half. No problem if your
hands are steady, but if you have
doubts, pick up a cake leveller. Just
drag through your cake for a level cut.
Whisk
Spatula
Measuring jug
Even if you have a mixer, it is useful

to have a manual whisk. These are
good for quickly mixing sauces or
icings without having to turn to the
heavy machinery.
There is nothing like a spatula for

scraping around bowls to get to all of
the mixture. They are also excellent
for levelling mixture in pans and even
flopping icing onto cakes.
You need this to get accurate liquid

amounts, although if you have a set of
digital scales, check and see if it covers
liquid units. If it does, you wont need
a measuring jug!
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Cake tester
Baking parchment
Easy-release liquid
If you are nervous about ensuring

your cakes are cooked properly, pick
up a special cake tester. These heatsensitive devices change colour to let
you know the cake is done.
Use this to line baking trays and

cake tins to ensure nothing sticks. It
essentially makes the pan non-stick,
so you dont have to worry about
buying non-stick apparatus.
You can buy special mixtures that will

ensure your baked goods dont stick
to the pans. Some are in an aerosol for
you to spray on, while others are in a
bottle for you to brush on.
Cake cases
Pastry dabber
Sieve
Were not talking about the plain cases

here, we mean beautifully styled cases
available in stores and online. You can
get themed cases, as well as special
surrounds for a nice finish.
If you like making miniature pies,

then pick up one of these special
wooden prodders that enable you to
push pastry into small tins without
damaging it.
A lot of recipes ask for sieved flour,

but if truth be told, you dont need to
bother most of the time. However, get
a sieve because youll need it for icing
sugar and cocoa for smooth icings.
Scales
Measuring spoons & cups
Rolling pin
Weighing and measuring ingredients

is essential. The best scales are digital
scales. You can place your mixing
bowl on top, saving washing up, and
also measure in different units.
If you are based in the UK, you can do

without a set of measuring cups, but
if you have them you can follow US
recipes. Measuring spoons are ideal
for ingredients such as vanilla essence.
You can turn any cylindrical object

into a rolling pin but its best to buy
one. Go for a long one so you can roll
things out in one go. They come in
wood, plastic or silicon.
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Getting Started
How to measure ingredients

Its time to tackle the most important part of baking
aking is often described as a science,

where precision is required to achieve
tasty results. Although you can be
relaxed when baking, and it wont really matter
if a few extra chocolate chips fall into a cookie
dough (in fact a few extra chocolate chips
should always be added), you do need to pay
attention to measuring the core ingredients.
So much of baking is based around
scientific reactions. From getting the correct
ratio of flour to raising agent to get the
required reaction for a beautifully risen
sponge, through to the perfect amount of
cream to melted chocolate for spreadable
ganache, each ingredient reacts with the next
to make a tasty treat.
You neednt worry about these reactions,
in fact we wouldnt have mentioned them if
it werent for accurate measuring being key to
them going off without a hitch. So here are
some techniques to ensure all goes smoothly.
LET THE SCALES DO THE WORK
Invest in some digital scales. We know we have said it before but you will be amazed at what a
difference they make, especially if you get some that measure in different units.
Scoop and scrape
If your recipe calls for cups, here is how you measure them
01: Scoop up
02: Scrape
03: Finish
Begin by digging into the ingredients.

If you are measuring flour, do a couple
of scoops to fluff some air and loosen
the flour up. Then scoop so the cup
is full.
Grab a knife and use the edge to

scrape along the top of the cup,
gradually knocking all of the excess
from the top. You can do this with a
finger if you like.
Once you have scraped all the way

along, you should be left with a
beautifully smooth, level top and a
perfectly measured ingredient. Tip
into your bowl.
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Packed sugar
Its like making sugar sandcastles
01: Scoop up
02: Press and flatten
03: Tip out
A lot of recipes will call for a certain

amount of firmly packed sugar,
usually fruit cakes. Begin as we have
already shown, using your measuring
cup to scoop up the sugar.
Grab a knife again and start to scrape

along the top, but this time press
down as well. If its not going well, use
your hands to press the sugar down
and then use a knife to tidy up.
Once all the excess sugar has gone,

tip out into your bowl, ready to be
used. If you have done it correctly, you
should be left with a mould of your
measuring cup. Just like a sandcastle!
Heaped spoon
Mounds of fun
Level spoon
Smoothing the heap
01: Familiar
start
01: Dig
around
It may be a
different result,
but the opening is
the same. Get your
spoon, dig and lift
in your ingredient.
Heaped is once
again the aim here.
Get your spoon

and have a
good dig in your
ingredient. You
want to go in deep
and then lift up to
make sure you get
the best results.
02: The heap

As you dig into
your ingredient
and then lift up
the spoon, you
should be left with
a mound, literally
a heaped spoon.
Carefully transfer
over to your bowl.
02: Smooth
it out
With the heaped
spoon, gently
shake the spoon
or use a knife to
level it off. The
ingredients need
to come up to the
top of the spoon.
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Getting Started
How to fold
Think light and airy thoughts
olding is a mixing technique that aims

to keep as much air in the mixture as
possible. If you need to add a flavour to
a delicate mixture such as meringue or a very
light sponge, you need to be able to add that
flavour without knocking out all of the air.
Folding allows you to do just this. It
doesnt matter if you are adding liquid or dry
ingredients, the technique is the same. Instead
of rapidly mixing things together in a circular
motion, as you would when beating, you go

for a delicate folding and cutting motion.
The key is in going slow and also making
sure that you reach down the bottom of the
bowl so everything gets incorporated. Folding
does take longer than beating, but however
far away you think you are from it coming
together, it will trick you and all of a sudden
mix beautifully. Follow the steps below for
how it is done.
01: The start
02: Scoop round
03: Cut through
Place the ingredient to be added

to the side of your airy mixture. If
you just dump it all on top you risk
knocking all of the air out before
youve even begun!
With a big spoon, scoop around the

edge of the mixture, all the way to
where you started. As you get to the
start point, gradually lift the spoon up
and to the centre.
Use the spoon to cut through the

middle of the mixture and repeat
the scoop and lift move. By cutting
through the middle, you ensure all
areas get mixed.
Combine ingredients without

losing air by folding
LOOSENING
Sometimes a recipe will call for a

mixture to be loosened before the folding
takes place. This is a simple process of a small
amount of the airy mixture being stirred into
the other mixture to loosen it up and make it
easier to fold in.
04: Keep repeating
05: Patience is rewarded
It will seem as though the mixture will

never come together, but be patient.
Just repeat the scoop, lift and cutting
motion. Do not be tempted to stir
otherwise you will ruin it.
All of a sudden the mixture will come

together and youll be rewarded with
a light and airy concoction. You will
lose some air, but if all has been done
correctly it will be minimal.
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Learn to beat
and cream
The cornerstone of most cake recipes
eating a mixture involves rapidly mixing ingredients together

so they are fully combined. It can be carried out using a spoon, a
hand mixer or a stand mixer and the results are pretty quick.
Although the point of beating is to thoroughly combine ingredients,
if the mixture contains flour you need to stop the instant the mixture
comes together. Flour is a temperamental ingredient and too much
mixing will release gluten, which will make your mixture tough.
Beat a cake mixture

Follow the process through
01: Initial beat

Here we are adding flour
to a cake mixture. To
begin with it will look a
right mess, with lumps
and dusty bits.
02: Mid-way
point
After a bit, the flour
is starting to be
incorporated, but there
are still pockets of flour.
Were not finished yet.
03: Done and

dusted
Just a little bit of beating
later and all of the flour
is incorporated and
the mixture is nice and
smooth. Time to stop.
Creaming method
The beginning point of many recipes
01: The main players
02: Look for the colour
03: Pale and fluffy
The term creaming refers to mixing

butter and sugar together to make
it look, well, creamy. Start with soft
butter and add the sugar.
As you begin to beat you will not

only notice the mixture becoming
smoother, but the colour will also start
to lighten.
Keep beating until the mixture is pale

and has a fluffy appearance. It should
be smooth and creamy and remind
you of soft ice cream.
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Getting Started
Your guide to whisking

Be it by hand or machine, whisking is a vital technique
iles of fluffy meringue, or pillows

of soft cream neither could be
achieved without whisking. This
miraculous technique enables you to turn
liquid into voluptuous peaks of desire and the
best thing? It is incredibly simple to do. It just
requires a bit of swift movement.
Whisking involves nothing more than

moving a whisk very fast until a liquid changes
mass. The change is measured in stages
but the most popular in baking terms are
soft peak/soft whipped and stiff peak/stiff
whipped. Peak tends to refer to meringue,
while whipped is for cream.
Soft peak
Smooth mounds for relaxed mixing
01: Frothy
Although the technique is simple, knowing

what each stage looks like is vital so you know
when to stop. Both meringue and cream can
be overwhisked and return back to their liquid
stage. Unfortunately each machine is different
so it is impossible to give set whisking times
for each stage.
Stiff peak
Keep whisking for proud peaks

Once your are at the soft peak stage, all you need to do is keep whisking
to get to the stiff peak stage. The more you whisk, you will notice the
mixture thicken up, and the trails of your whisking motion will be more
noticeable. Keep stopping and lifting the whisk up. Once the peaks
stand upright, youre there! And in the case of meringues, you know
they are ready when you can tip the bowl upside down and not lose
any of it to gravity.
We are whipping egg

whites here to make a
meringue, so begin with
getting the egg whites
nice and frothy. This
is showing that a nice
amount of air is being
introduced to the mix.
02: Soft rivulets

Once the frothy stage
has been reached, the
mixture starts to come
together. As you move
the whisk through the
mixture, it will start to
loosely keep the shape
of how you are moving.
03: Soft peak

To test the soft peak
stage, lift the whisk
upright. You are looking
for peaks where the tips
fold over, quite literally
soft peaks. If they seem
too liquid, just keep
on whisking.
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How to test cakes are ready

Make sure your cakes are cooked to perfection
ven though all recipes come with the

amount of time needed in the oven,
these are only guidelines. Ovens vary
in how well they hold their temperature, so it
helps to have some visual guides to rely on.
You can tell when pastry is cooked by its
colour. Rich and golden sides usually mean a
cooked bottom. Bread is a sound test. Turn the

bread or roll over, tap the bum and if it sounds
hollow, it is cooked.
Cakes are different. Sometimes a cake can
look beautifully cooked on top, but when you
cut into it, you discover a pool of uncooked
mixture. Not great.
If you are cooking a cake in a pan, if it

starts coming away from the sides, its almost
definitely done. But even this isn't foolproof,
but there is no need to worry. There are a
couple of other tests you can do to ensure
cooked perfection and both are really easy
(and cheap) to do.
Test with a skewer not cooked
Test with a skewer cooked
This is the easiest test to perform. Just pick up a skewer, or

you can use a knife if you havent got a skewer, and push it
into the thickest part of the cake. If you pull it out and there
is mixture stuck to it, the cake needs more cooking.
After a few more minutes in the oven, we tested the cakes

again. The skewer was put into the same place and this
time when it came out, it was clean. This shows that the
cake is cooked.
Spring test not cooked
Spring test cooked
If you dont fancy stabbing your cake with a skewer, do the

spring test. Bring the cake out of the oven and gently push
down on the surface with a finger. If the indent remains
when the finger is pulled away, the cake isnt cooked.
Lets have another go with the cake. After a few more

minutes cooking time, we press down lightly on the
surface once more. This time it springs back up, as if it was
never pressed down. This means the cake is cooked.
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Getting Started
Make perfect icing

Literally the icing on the cake
cing is a truly wondrous thing. It can turn

a humble sponge into an object of beauty
and with the huge choice of ready-made
decorations widely available, you dont have
to be an icing guru to create a professionallooking cake.
There are many different types of icings,
some are really simple such as the glaze
shown below, while others involve digital
thermometers, sugar syrup and precise
timings. We wont worry about these here.
Instead we will look at three types that will set
you up for whatever cake you make.
The simple glaze, below, is the easiest
to start with and doesnt even require
measurements. It will eventually set to a soft
consistency and is great for adorning cupcakes

or being drizzled over loaf cakes.
Buttercream, or butter icing (opposite) is the
most versatile of icings. It can be spread, piped
and coloured to within an inch of its life, plus
you can add extra ingredients such as cocoa,
coconut or chopped fruit for delicious results.
It holds its shape extremely well and will keep
for a good few days with no damage being
done to the cake.
Ganache is a rich icing made with chocolate,
butter and cream. It sounds incredibly fancy
but is so delicious (and ridiculously easy to
make) that we had to include it. Use it to top
cupcakes or spread over a sponge for a glossy,
luxuriously decadent finish.
The finishing touch to any cake
Simple glaze
You just need icing/confectioners sugar and liquid
01: Add the ingredients
02: Check the consistency
03: Extra flavour
Put the icing/confectioners sugar

into a bowl and add water. Using a
small whisk, start to work the mixture
around the bowl, stirring faster to get
rid of any lumps.
If you are going to ice cupcakes, you

need a thick consistency. Aim for
something like a paste. If you want to
drizzle the icing over something like a
loaf cake, go thinner.
Instead of using water, you can add

fruit juice or mashed up fruit. Mix the
liquid with the icing as before and
then use as needed. You might also
like to try adding jam to the icing.
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Buttercream icing
This should be your go-to icing solution
ADDING COLOUR
You want your butter icing to have a

lovely fluffy texture, which means you dont
want to add loads of liquid otherwise it will
be too runny. If you want to colour the icing,
choose a gel colouring. You will only need a
very small amount, even for strong colours, and
you wont compromise the texture of the icing.
uttercream, or butter icing, is a

smooth, sweet and decorative icing.
It only has two ingredients, butter and
icing/confectioners sugar but can be used to
top cupcakes, fill sandwich cakes, or completely
cover a cake. You can add flavourings and
colourings and spread it or pipe it on.
The process is incredibly simple. The butter
gets mixed with the icing/confectioners sugar
until it is nice and fluffy. It can be mixed by
hand or use an electric mixer for really soft (and

fast) results.
If it is a hot day, you might find that you
need to put the icing in the fridge for a few
minutes before using, especially if you are using
an icing bag. This way it will be nice and firm.
You can add other ingredients to the icing
to flavour it, such as cocoa for chocolate icing,
or pieces of chopped fruit. And don't forget to
experiment with colours!
01: Soften the butter
02: Quick beat
03: Sift the sugar
The key to this icing is using soft

butter. If your butter is a little hard,
give it a quick blast in the microwave
for a few seconds. But be careful to
not let it melt!
Place your butter in your bowl and

with a hand or stand mixer, beat for
30 seconds. This makes it nice and
smooth. If you havent got an electric
mixer, use a spoon and do it by hand.
Measure out your icing/confectioners

sugar and then sift it into your bowl.
Very gently and at the lowest speed,
start to mix the sugar in with the
soft butter.
04: Blend
05: Pale and fluffy
The icing/confectioners sugar will puff up for a while but

eventually it will calm down and start to mix in. Things will
look clumpy but this will soon sort itself out.
Beat for a minute or so and the icing will transform from

yellow clumps to smooth, fluffy pale clouds. You cant overbeat this, the longer you beat the fluffier it becomes.
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Getting Started
Chocolate ganache
A chocoholics dream come true
magine the scene. You bring out a

chocolate cake covered in shiny and
resplendent icing. Your guests quieten
down in respect. What is that? someone asks.
Oh, its just a chocolate cake with a ganache
topping, you reply nonchalantly. Ganache

is one of those things that sounds incredibly
fancy but is really very simple. It just involves
heating some cream, melting some chocolate
and mixing the two.
The glossy topping that is great for

sponge cakes or topping a cupcake
The ganache we are showing here is the

glossy topping that is great for sponge cakes
or topping a cupcake. It is best made with dark
chocolate (at least 70 per cent cocoa works
best) but if you find it too bitter, add some
sugar to the cream.
If you want to turn this into a frosting, wait
until the ganache is cool and thickened and
then whip it up.
01: The chocolate
02: The cream
03: Gently stir
Break the chocolate up into small

pieces and place into a bowl. If you
find it difficult to break by hand, use a
knife to chop it. You want the pieces
to be small.
Place the double/heavy cream into a

saucepan and heat until it just comes
to the boil. As soon as it reaches
boiling point, remove from the heat
and pour over the chocolate.
Move the bowl until the cream gently

swirls over the chocolate. Dont move
it too much otherwise you will lose all
of the heat and your chocolate wont
melt at all.
04: Mix the chocolate
05: Pour and bask in the ganache glory
When the chocolate has melted, whisk it up. The ganache

needs to be smooth and glossy. Dont worry if you go
through a stringy stage, just keep whisking.
Once the ganache is shiny and smooth, pour it over the

cake. If you want it to be slightly thicker, let it cool for a little
while before using.
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Using an
icing bag
You cant make swirls without it
he thought of using an icing bag

might bring you out in cold sweats,
but if you set it up correctly, the bag
will do all of the work for you. You can buy
plastic contraptions with a plunger fitted on
the top, which you then push down like a
syringe. We would advise you to stay away
from these. Unless your icing mixture is the
perfect consistency, it can be very difficult
pushing the icing down and making a
pleasing icing pattern.
The easiest way to ice is to use an icing
bag, either a permanent or a disposable one.
The process of filling and moving is the same
for both, but with a disposable one you will
have to snip the end off for the icing tip to
push through. A permanent icing bag uses
something called a coupler to attach the
icing tip to the bag. You simply push one end
of the coupler through the end of the bag,
push the tip through and then screw the other
part of the coupler over the tip to hold it firmly
in place.
01: Prep the bag
02: Fill the bag
We are using a disposable bag, so the

first step is to snip the end off. Hold
the tip up to the end to get an idea of
where to cut. Simply cut and push the
tip through. It should sit tight.
Fold the top of the bag down a few

times to make a cone shape. You can
either hold the cone in one hand and
spoon the icing in with the other, or
rest the bag in a glass and fill.
03: Squash down
04: Squeeze
05: Icing time
At the moment there is a lot of air in

the bag, which needs to be removed.
Use the spoon to push the icing as far
down the bag as you can and then
close it up and squeeze down.
With the icing compressed down to

the bottom, twist the bag so there is
no air at the top and the icing bag is
nice and firm. This will make it much
easier to use.
Keep one hand around the top of the

bag and use the other to guide the
icing tip if needed. Gently squeeze the
top of the bag to push the icing down
and move it to make a pattern.
Create nice
patterns using
an icing bag
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Getting Started
Learn how to knead bread

One of the most satisfying things in the world
here is a reason why some

supermarkets will use the smell of
freshly baked bread as a customer
trap, and that is simply because we find
it irresistible. Even if you dont eat very much

bread, it is difficult not to get deep pleasure
from the smell of a loaf just out of the oven,
or the sight of butter melting into a chunk of
warm and delicious bread. Its like the crack of

the baking world!
Now, we wouldnt get you excited with the
thought of making bread if the actual task
itself was the preserve of skilled bakers. It really
is easy; if you can make a fist and push your
arm forward, you can make bread. In fact, if
you have a stand mixer with a dough hook,
you dont even need to do that. But you will
need time. Youre looking at a minimum of 1.5
hours for proving, so factor this in and look
forward to tasty home-made bread.
Most recipes will use the mix, knead, rise,
knead and bake technique, which we have
outlined here. Occasionally you will be asked
to let the bread rise for a second time. Dont
worry if this is the case all the techniques
you need are right here.
Make a fist and

push your arm
forward simple!
Letting bread rise

Find that warm place!
Once yeast has been

mixed with flour, you
need to let it come to life
and do its thing. This is
letting the bread rise, or
sometimes its called the
proving time. Just place
your prepared dough into
a bowl, cover with a damp
cloth, plastic wrap or
shower cap (trust us!) and
put in a warm place. After
an hour or so it should be
double its size.
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Make the mixture
Flour your surface
Most recipes start by mixing flour, yeast and warm liquid.

You might not need all of the liquid keep adding it until
the mixture has come together but is still a little bit sticky.
Scatter plain/all-purpose flour across the work surface.

Tip the bread mixture into the middle. The flour stops it
sticking, so a slightly sticky mixture prevents any dryness.
The first knead
The second knead
With one hand pushing on the back edge of the bread, use
the ball of your other hand to push out from the middle.
This is the first part of the kneading process.
Bring the dough back together and push out from the
middle in a different angle. Repeat the process, moving the
dough around so every part gets this treatment.
Repeat until smooth
Make a ball
The process takes about 10 minutes. The dough transforms

from stringy to smooth and elastic. If you used a mixer and
dough hook, do it for around 5 minutes at a low setting.
Place both hands on the top in the middle, smooth out to

the bottom, and tuck under to make a ball. Place in your
bowl, pop a damp towel over it and leave to rise.
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Getting Started
The rules for pastry

You have nothing to fear but fear itself!
astry can be fiddly and timeconsuming, but we want to make

one thing clear, it can be made by
beginners! You might have to keep going
back to the recipe; you might have to patch up
the odd bit here and there, but you can do it.
Being able to make pastry from scratch is a
satisfying task. Just imagine a delicious apple
pie, all hot, steaming and covered with cream.
Now imagine that it was your hands that
made the filling and your hands that made the
delicious golden pastry. We promise, it feels

very good indeed.
Before we move on to showing how to
make two types of pastry that will see you
through hundreds of recipes, we will start with
some rules. Usually rules suck the fun out of
everything, but we understand that pastry
can seem like an unattainable goal, and so by
explaining what to avoid, youll be armed with
knowledge and confidence to tackle it once
and for all a know-your-enemy kind of thing.
But we also understand that you need to

choose your battles, so if you have a recipe
with a tricky filling or you are running short of
time, get to the shops and buy ready-made
pastry. It is one of the best inventions of the
modern world, and you should never feel
ashamed of buying it. Just make sure that you
select one with lots of butter. Baking isnt
really the arena to start counting calories, and
pastry certainly isnt somewhere to worry
about fat content.
TRIM THE EXCESS
You should always have excess pastry when you line a pie,
flan or tart tin, and you can trim the excess away before you put it
in the oven. But if your pastry shrinks while cooking, you can end
up with shallow sides. Remove this possibility by cooking it with the
excess spilling over and then trim when the cooking is complete.
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Make your pastry perfect

Keep these pointers in mind for flawless pastry
Stick to unsalted butter. Not only does

this mean you can control how much
salt you add, but salted butter can occasionally
make the pastry greasy.
Adding lard, suet or white vegetable fat/
shortening to your butter will make your
pastry a lot lighter. Start by using just butter,
then as you get more confident, start reducing
the amount of butter you use but make up the
difference with your white fat.
Pastry needs to be as cool as possible.
Butter needs to be diced for pastry
recipes so if your hands are hot or its a hot day,
dice it and then return to the fridge for a while.
Keeping with the cold theme, use cold
fillings for best results.
Pastry is combined with water, so pop a
couple of ice cubes in the glass to keep
things nice and cool.
Flour is a temperamental beast, absorbing
liquid at different rates, so never tip in the
liquid in one go. Add it a bit at a time so you
dont end up with a sticky mess.
Flour contains gluten, which is
fundamental in bread making but not
so welcome in pastry making. If you spend
ages mixing the flour in with the butter, you
risk activating the gluten and ending up with

tougher pastry.
The majority of pastry recipes call for the
butter and flour to be rubbed together
in your fingertips until a breadcrumb texture is
created. If you find this a bit difficult, or havent
got the patience, use a food processor. It will do
it in seconds.
After mixing the pastry ingredients
together, you need to chill before rolling
out. When you do this, wrap the pastry tightly
in plastic wrap. This will stop it drying out.
Use the smallest amount of flour you can
for rolling out. Too much and you will just
make a dry dough.
When rolling, make sure you keep the
pastry moving and use light strokes.
Flattening the pastry by brute force will just
make it tough and increase the chance of it
sticking to your surface.
If the day or your kitchen is hot, roll out
between two sheets of plastic wrap or
parchment. This is also a good way to avoid
adding any more flour to the mix.
Always create a hole in a pie top. This lets
the steam escape and means you dont
end up with a soggy crust.
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Getting Started
How to make shortcrust pastry

A great all-rounder for pies and tarts
hortcrust pastry gets its name from

having a short texture. This is one that
is crumbly and melts in your mouth. The
ingredients are very simple: plain/all-purpose
flour and fat (butter or a half-and-half mixture
of butter and white vegetable fat/shortening),
plus cold water to bring everything together.
Additions can be made to the pastry
depending on how it is used. For a richer
result, the amount of fat is increased or an egg
yolk is used. For sweet recipes, sugar is added.
Shortcrust pastry abides by the cold rule
and you need to factor in a couple of trips to
the fridge. This gives the pastry chance to rest
and ensures the butter doesnt melt and give
a greasy result.
For a 23cm/9inch pie, use 200g/7oz/ cup
flour to 100g/3oz/ cup fat. Double for a
double-crust pie.
"You need to factor

in a couple of trips to
the fridge to give the
pastry chance to rest"
01: Mix fat with flour
02: Cut through
Get a nice large bowl and place your

flour in there. Cut up the butter into
small cubes and lightly toss them in
flour. If it is a hot day, put in the fridge
for a few minutes.
Use a rounded knife, cut through

the mixture so the butter becomes
nice and small and starts to become
incorporated into the flour. It will take
a minute or so to do.
03: Making breadcrumbs

This is the most important part of
making the pastry. Use both hands to
pick up a small amount of the mixture
and hold between your thumb and
fingertips.
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04: The first pass
05: Getting there
06: All done
Begin to rub the fat into the flour.

It does take a while for it to work. It
will start off looking a mess, with big
clumps of fat but these gradually
become smaller and smaller.
This is after a few minutes of rubbing.

Notice how the large lumps have
been transformed into smaller ones
and how the flour has become a
golden colour.
After about 8 minutes of rubbing the

fat into the flour we can call it a day.
All of the crumbs are nice and fine,
with and even golden colour. Time to
ruin all that!
07: Add water
08: A little more
09: Stop now
Water will turn the crumbs into

dough. Add it a spoonful at a time,
using a round-blade knife to work it in.
The breadcrumbs will start to adhere
together and form clumps.
This is after 3 tbsp of water. You can

see how the dough is starting to take
shape and bind together. Keep stirring
to take it to the final level. Its better to
stir than add too much water.
After continuing to stir the mixture

with the knife, the dough eventually
started to form a ball. If you are using
a food processor to make pastry, stop
when it looks like this.
10: Bring together
11: Wrap and chill
12: Ready to roll
Use our hands to gather the pastry

together and make a ball. You should
be able to move it around the bowl
and for it to collect all the bits of
pastry without sticking.
Protect the pastry from drying out by

wrapping it in some plastic wrap and
then putting it in the fridge for at least
20 minutes. Plastic wrap helps keep it
moist dont use parchment.
Once the pastry has chilled, gently pat

it into a flattened oval and then start
to roll out into the shape you require.
Use the least amount of flour you can.
You dont want to make it dry.
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Getting Started
Making rough puff pastry

Have a go at this simple version of puff pastry
ts hard to resist puff pastry, with its layers

of golden, crisp, delicate, tastiness. It is
incredibly easy to resist the faff of making
it, though. The process involves rolling and
turning and chilling and more rolling and
turning you get the picture.
Rough puff, on the other hand, gives you
very similar results only without quite so many
steps. There are still a fair few to get through,
but in all honesty the worst thing is waiting
around for the dough to chill each time. And
if you have more patience than us, then this
wont bother you.
You dont have to worry about making
pastry breadcrumbs with this recipe. The idea
is to keep little pockets of butter throughout
the pastry. Once it hits the heat, these cause
the pastry to puff up and deliver those desired
flaky layers.
This pastry is brilliant for savoury fillings but
also try it with apple pie. Absolutely delicious.
"Pockets of butter
cause the pastry to
puff up in layers"
Cover the fat
Bind together
Place your flour, salt and cubes of cold

butter into a bowl. Use a rounded
knife to gently move it all about to
cover the fat with flour.
Add lemon juice to cold water and

stir in a tablespoon at a time. Do this
gradually as you dont want to add too
much liquid.
Lumps are good

The aim is a mixture that is lumpy and
soft but not sticky. All those lumps of
butter are going to make the pastry
nice and puffy.
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MEASURE AND
THEN ROLL
If a recipe asks you to roll something out

to set dimensions, measure it out on some
greaseproof paper or baking parchment and
then turn it over. Now roll directly onto the
paper with your trusty guides in place.
Flour everything
Brick shape
Spread some flour on your surface

and also on your hands. Gently tip the
mixture out and into the middle of
your floured surface.
Making sure your hands are nice and

floured, gently pat the mixture to
make a brick shape. Tap the top and
bottom and then each side.
Roll out
Measure it
First fold
Grab your rolling pin and flour it well.

Roll the pastry out and away from you,
ensuring the rolling pin has enough
flour to stop it sticking.
The aim is to roll out into a rectangle,

roughly 45cm by 15cm (17in by 5in).
You can either measure as you go, or
create a template.
Imagine that the dough is split into

thirds. Lift up the bottom third of the
pastry and gently fold it to cover the
centre third.
Second fold
Do a turn
Keep turning
Bring the top third down to cover the

middle and bottom layers. Use the
rolling pin to seal the edges. Cover in
plastic wrap and chill for 15 minutes.
Unwrap the chilled dough and place

the folded edge on the left-hand side
and roll out as before. Fold up into the
thirds and chill for 15 minutes.
Repeat this process again, rolling with

the smooth side on the left. Repeat so
the dough has been rolled out a total
of four times. Chill before using.
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Getting Started
Rolling out techniques

Make sure your pastry fits nice and snug
hile we wont try to pretend

that there is some great secret
to rolling out pastry, there are a
couple of very handy tips that will ensure
you get the pastry in your tin in one piece
(or pretty close).
Having a floured surface is vital for stopping
the pastry sticking, as is adding a touch of
flour to the rolling pin. If you are using very

rich pastry and are worried about transferring
it, use a loose-bottom tin. Remove said loose
bottom and roll the pastry out directly on top
of it, extending as far as is needed in order to
cover the sides. Fold the sides over and put
the bottom back in place. Now lift the folded
edges up.
Another good tip for rich pastry, or for any

pastry if you are worried about handling it too
much, is to roll it out between two sheets of
plastic wrap. This helps keep it nice and cool,
as well as avoiding any sticking.
A good thickness to aim for is approximately
2mm, unless your particular recipe calls for
something specific.
Fold the pastry over

the rolling pin
Pick up and carry over

to the tin
Rest over the top and gently

lift the edges to work down
Make sure there is flour on your

surface and rolling pin
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Rolling out in a circle

The shape you will use the most
01: A good starting shape
02: Roll from the middle
03: Continue until ready
Before you chill your dough, pat it out

into a flat circular shape. This makes
it easier to get started. When ready,
place in the middle of a floured board.
Place your rolling pin in the middle of

the pastry and then roll it away from
you. Turn the pastry and then repeat
this process.
Keep turning the pastry and rolling

out until you get the thickness you
want. Flour the rolling pin as needed,
but don't add too much flour.
Rolling a rectangle
Great for flans and special occasions
01: Make the shape
02: Get the width
03: Now for length
With your chilled pastry on your

prepared surface, use your rolling
pin to gently press down and make a
rough brick shape.
The key here is to move your rolling

pin away from you in order to get
the desired width, turning the pastry
as needed.
Turn the pastry and roll out from the

centre to start making the desired
length. Turn again and roll out the
other half.
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Getting Started
The golden rules of baking

If things go wonky, make these your mantras
f truth be told, we were dubious about whether to

include these rules. There is the fear that including a
whole list of things that can go wrong then instils the
notion that its difficult to make things go right!
But then we started to think about when weve
experienced things go wrong, and often it was because
the recipe we followed didnt mention that ABC had to
General
A great irony of baking is that it is often
described as a science, yet there are so
many factors that make it impossible
for it to be a precise science. Ovens can
vary mildly or wildly, different equipment
will work at different speeds, ingredients
such as flour will behave differently for
each batch the list goes on. Instead of
obsessing over these things, just know
that they exist and if your cakes arent
ready by the time listed in the recipe,
dont panic. Just add a few minutes on!
Even supposed advanced recipes arent
actually difficult, they are just fiddly. Get
into the habit of reading a recipe through
before you start it. In the majority of cases
of something not working, its usually
because a step was missed.
Unless otherwise stated, have all
ingredients at room temperature,
especially when making cakes. If you add
a cold ingredient to a mixture, you run the
risk of it separating.
If the top of your bake is browning quicker
than the middle is cooking, cover it lightly
with aluminium foil.
be done otherwise XYZ would happen. And if you dont

understand why something has to be done, and you
miss and something goes wrong, you might assume its
because you cant bake. So weve decided to include some
guidelines to help you understand a few things. Thankfully,
a lot of rules apply to a lot of recipes, so you wont need to
spend too long studying!
Cookies,
Biscuits &
Bars
When making cookies, always use more
trays than you think you need and leave
more space between each cookie. They
always spread, and if too close together,
youll just end up with a cookie sheet
(although, honestly, were not convinced
this is necessarily a bad thing!).
You dont have to worry about cookies
or biscuits sinking, so you can open the
oven door if you need to remove ones
that are cooking quicker, or if you just
need to turn the tray around.
Dip your cookie cutter in a bit of flour to
ensure it doesnt get stuck to the mixture.
Cupcakes &
Cakes
Keep the oven door closed for the

minimum suggested cooking time. If you
open it too soon, the mixture will sink.
In a similar vein, always ensure your cakes
are cooked before removing them. As
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Pies & Tarts

Unless otherwise stated, roll pastry out
to a thickness of 2mm. This will ensure a
cooked pastry.
If you are making a pie with a liquid filling,
brush the pastry with egg wash. This will
give protection and avoid soggy results.
When making a pie with a pastry top
and bottom, ensure you push the edges
together. If you leave any gaps, the filling
will make a bid for freedom.
Bread
they cook and rise, you need a stable
sponge structure, otherwise they will sink
when taken out of the oven. Some cakes
should sink lightly once taken out it will
flag this up in the recipe if its the case.
Use softened butter when creaming butter
and sugar together. If the butter is cold,
you will have small flecks in the mixture,
however hard you beat it.
Take the time to beat the butter and sugar
until it goes lighter in colour and is fluffy.
Nothing bad will happen if you dont; you
will just have a denser cake.
Adding liquid
to a cake
mixture always
runs the risk of
it curdling. This
usually happens when
the eggs are added. It can be avoided by
adding the egg slowly and beating well
after each addition. If its really bad, just add
a spoonful of what flour needs to be used.
Mix it in and the curdle will disappear.
Bake cakes in the centre of the oven for an
even rise.
Different batches of flour have different

properties, so the rate of liquid absorption
will change. Add liquid in small batches and
stop once the mixture comes together.
If your dough is too sticky, add some more
flour. If it is too dry, add a bit more liquid.
You, ahem, need to knead the bread until
it feels smooth and elastic. If youre using
your hands, youre looking at a 10-minute
workout. By kneading the dough you are
activating the gluten in the flour and this
is what helps make bread rise and be tasty.
You can tell if bread is done by tapping its
bottom. If it sounds hollow, then its done.
The most important rule with bread is to
eat some with butter when its warm. You
made it so you enjoy it!
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Cupcakes
The superstars of the baking world
omehow, cupcakes have been

transformed from just another thing to
buy for a kids party into the chicest of
treats favoured by fashion darlings and the
painfully cool. Despite various contenders to
the crown (macarons and whoopie pies, were
looking at you), cupcakes still reign supreme
on bakings desirability scale.
And its easy to see why. With their ice
cream-like swirl of icing in all sorts of
enticing colours, plus the sprinkles, glitter
and other edible trinkets that adorn them,
cupcakes can seduce even the most
committed health fiend.
But were not here to analyse why everyone
and their dog seems to have dreams of
opening a cupcake business, were here to
explain how cupcakes are the perfect start
for anyone new to baking. Their biggest
draw is the fact that they are very easy to
make. A simple vanilla cupcake has very few

ingredients and can be whipped up, from
start to finish, in under half an hour. You can
also let your imagination run wild with the
toppings, trying crazy colours or having fun
with special decorations. And if a couple of
cakes are a bit well done, or dont rise as much
as the others, just slap on some buttercream
and no one will ever know!
We have a good range of recipes for you
here, starting with the simple vanilla cupcake
before moving onto fruity ones, chocolatey
ones and other delicious flavours. As you get
used to the process of making the cakes, treat
yourself and purchase a stash of decorations.
Although cupcakes are delicious, the real fun
is in making them look pretty so dont hold
back. The only taste you need concern
yourself with is in the eating not
the decorating!
Let your
imagination run
wild with the
toppings, trying
crazy colours
or having fun
with special
decorations
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Red Velvet, page 58
Carrot Cake, page 56
Coconut, page 46
Chocolate & honeycomb, page 62
Maple & Pecan

Cupcakes, page 60
Ginger, page 44
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Cupcakes
Cook
with you
Kids
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Prep time: 15 mins Baking time: 20 mins
Servings: 12
Vanilla Cupcakes
with Vanilla Frosting
The basic mixture for all cupcake endeavours
Mix up the butter mixture

with the flour
Cake:
Frosting:
125g/4oz/1 stick unsalted butter

125g/4oz/ cup caster/superfine sugar
125g/4oz/ cup self-raising/cake flour
Pinch of salt
2 eggs
2 tsp of vanilla extract
3 tbsp milk
75g/3oz/ stick unsalted butter

250g/9oz/1 cup icing/confectioners sugar
2-3 tbsp water
Plus:
12 cupcake cases and tray
Preheat the oven to 180C, 350F, gas mark 4.

Dice the butter into small cubes and beat together with the caster/superfine sugar
for 3-4 minutes until light and fluffy. The caster sugar will make the mixture slightly
grainy, but it should be light yellow with no traces of butter.
Add the egg and vanilla extract to the mixture and blend together for 2-3 minutes.
The mixture will look quite runny, lumpy and bright yellow.
Fill the cake cases equally for

even cooking
Sift the flour and salt into a separate bowl and gently fold into the runny mixture.
Add the flour one spoonful at a time whilst incorporating a spoonful of milk
in-between these additions. Try to keep as much air in the mixture as possible as you
delicately fold the flour onto the mixture. Ensure this is thoroughly combined, it will
take 6-7 minutes. The mixture should take on a much thicker and paler consistency.
Spoon the mixture evenly into the paper cases until they are about two-thirds full.
Gently shake the tin from side to side to help level the mixture out. Tap the tin on the
work surface to remove any unwanted air bubbles.
Bake for 20 minutes or until risen, golden brown and firm to touch. Leave to cool for
5 minutes and then gently transfer to a wire rack.
Frosting
Beat the butter for 1-2 minutes until soft and creamy. Add the icing/confectioners
sugar and vanilla extract and blend together for 3-4 minutes until smooth. This can
be dry to start with, but resist adding water as the frosting will soften as it mixes.
Look for golden brown tops and

springy textures
Place the mixture into a piping bag or use a round-bladed knife to spread over the
waiting cakes.
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Cupcakes
Extra Vanilla Cupcake Flavours

Once you have your basic mixture and technique, try these alternatives
veryone loves vanilla cupcakes, but

by simply adding a new ingredient to
your mixture, you can transform what
is essentially a very simple cupcake into
something completely different. It can be as
easy as swapping out your vanilla extract for
some orange extract, or swapping that vanilla

icing for some yummy marshmallow frosting.
And it doesn't stop with the flavours. Pay
a visit to the home baking aisle of your local
supermarket and indulge in the wealth of
decorations. You can easily pick up special
additions like sprinkles, silver balls and edible

flowers, without having to spend a fortune.
And don't forget the cases. You can buy them
in all sorts of colours and patterns, or even get
themed ones for special occasions such as
birthdays and holidays.
The humble vanilla cupcake can be

turned into anything you like
ADDITIONAL TOPPINGS
Its the hat that makes the cupcake

White chocolate fudge frosting Hundred & thousands Meringue icing
Popcorn Marshmallow frosting Honey Dried nuts Fresh nuts Sherbet
Dried fruit Fresh fruit Edible flowers Food colouring Caramel Coffee
Sprinkles Silver balls Coconut Chocolate chips
Option 1: Fruit & Nut

150g/5oz/1.3 sticks lightly

salted butter
150g/5oz/2/3 cup light muscovado
sugar
200g/7oz/ cup self-raising/cake
flour
Servings: 18
3 eggs
1tsp almond extract
50g/1.75oz/3.5tbsp chopped
mixed nuts
75g/2.6oz/1/3 cup mixed dried
fruit
Preheat oven 180C, 350F, gas mark 4.

Dice the butter and add the sugar, flour, eggs and almond
extract. Beat the ingredients together for 3-4 minutes until
light and creamy.
Add the nuts and fruit to the creamy mixture and stir for 2-3
minutes until evenly combined.
Divide the mixture evenly into the cases. Bake for 20-25
minutes, or until the cakes have risen and spring back when
you touch them.
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Option 2: Apricot
50g/1.7oz/3.5tbsp dried apricots

125g/4oz/1 stick butter, diced
125g/4oz/ cup caster/
superfine sugar
2 eggs
150g/5oz/2/3 cup self-raising/
cake flour
Servings: 12

Chop the apricots into small pieces and add
to the diced butter, caster/superfine sugar,
eggs and self-raising/cake flour. Beat the
ingredients together for 3-4 minutes, until
they go light and creamy.
Divide the mixture evenly into cases,

gently tapping the tray to knock out
unwanted air.
Bake for 20 minutes, or until the cakes have
risen and are firm to touch.
Option 3: Chocolate & Orange

125g/4oz/1 stick butter, diced

125g/4oz/ cup caster/superfine
caster sugar
2 eggs
Servings: 12

25g/0.9oz/1.5tbsp cocoa powder
1/2 tsp baking powder
1 grated orange rind

Beat the diced butter, caster/superfine sugar, eggs, self-raising/cake
flour, cocoa powder, baking powder and orange rind together for 3-4
minutes. Divide the mixture evenly into cases, gently tapping the tray to
knock out unwanted air.
Bake for 20 minutes, until the cakes have risen and are firm to touch.
Option 4: Cherry
100g/3.5oz/ cup ground almonds

100g/3.5oz/0.8 stick unsalted butter
100g/3.5oz/ cup caster/superfine
sugar
Servings: 12
2 eggs
1tsp baking powder
100g/3.5oz/ cup glac cherries

Beat the almonds, diced butter, sugar, eggs, flour and baking powder
together for 3-4 minutes, until creamy.
Cut the cherries into quarters and stir them into the mixture.
Divide the mixture evenly into cases. Bake for 25 minutes until risen.
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Cupcakes
VERSATILE BASE
These cupcakes can be given a Holiday

twang by replacing the stem ginger with 1 tsp each
of ground ginger, cinnamon and nutmeg. Also, if
your tooth is more savoury than sweet, just half the
amount of buttercream and spread on top of the
cakes, rather than pipe.
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Servings: 12
Spicy Ginger Cupcakes

with Vanilla Buttercream
Crunchy ginger, spicy sponge and sweet buttercream a perfect partner to a cup of coffee!
Let the cakes cool before you

attempt icing
Cake:
Buttercream icing:
150g/5oz/1 sticks butter

150g/5 oz/ cup brown sugar
150g/5 oz/ cup self-raising/cake flour
3 eggs
2 tsp ground ginger
60g/2oz/ cup stem ginger
1 tbsp milk
150g/5oz/1 sticks butter

2 tbsp milk
2 drops vanilla extract (3 if using flavouring
instead)
Pinch of ground cinnamon

Cream the butter and the brown sugar together, using a wooden spoon until they
form a smooth, paste-like mixture.
Mix together
Mix the flour and the ground ginger together then sift a third into your mixture.
Break one of the eggs and combine it all with a wooden spoon. Repeat this for the
other two thirds of the flour and the other two eggs. Take the stem ginger out of its
syrup, cutting it into small cubes and mixing with the rest of the ingredients.
Begin piping the swirl, holding

the bag firmly
Put cases in a 12-cup muffin tin. Divide the mixture evenly between them and bake
in the oven for 20 minutes. Check the cupcakes are ready by putting a skewer into
the middle. If it comes out clean they are cooked. Let them cool for 5 minutes in the
tray before taking them out and placing on a wire rack.
Icing time
Wait until the cakes are cool to ice, otherwise it will melt. Cream the butter on its
own with a wooden spoon.
Add half of the icing/confectioners sugar, 1 tbsp of the milk and stir in. This mixture
might look like scrambled egg for a little bit, but carry on until it is smooth then add
the rest of the icing/confectioners sugar, vanilla extract and final tbsp of milk.
Put your buttercream into an icing bag with a large nozzle. Draw a spiral from the
outside of the cake in, using your left hand to guide.
Follow it around and then keep

working in the spiral
When all of your cakes are iced, sprinkle the tops with cinnamon for a little extra
spice and colour.
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Cupcakes
TEST THEY ARE READY
To see if the cupcakes (or any cakes) are

done insert a toothpick or skewer into the middle,
if it comes out of the cake clean then they are
ready, if not put them in for another 3 mins
(cupcakes) or 5 mins (normal cakes) and test again.
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Servings: 21
Coconut Cupcakes
Really light & fluffy cupcakes which taste fantastic with the cream cheese frosting
Mix well for a beautifullysmooth batter
Cake:
Cream cheese frosting:
170g/6oz/1 sticks unsalted butter at room

temperature
280g/10oz/1 cup light brown soft sugar
2 eggs at room temperature
240ml/8 fl oz/1 cup canned coconut milk
1 tsp vanilla extract (not vanilla flavouring)
340g/11 oz/1 cup plain/all-purpose flour
1 tsp salt
1 tsp baking powder
55g/2oz/ cup desiccated coconut
110g/4oz/1 stick butter at room temperature

225g/8oz/1 cup cream cheese at room
temperature
60-120g/2-5 oz/ - icing/confectioner's
sugar
20g/ oz/1 tsp desiccated coconut
Preheat the oven to 175C, 350F, gas mark 4. Beat the butter together for approx two
minutes until light and fluffy with an electric mixer. Add the sugar and beat again.
Mix in liquid
Fill cases to a maximum of

two-thirds full
Add the eggs, one at a time and beat after each until well mixed. After each egg is
added the mixture looks like its separating but give it time and it will go smooth.
Mix together the flour, salt and baking powder and in another bowl, the coconut
milk and vanilla extract. Sieve in about a third of the flour mixture to the butter/
sugar/egg mixture and beat well for about a minute. Add about half of the coconut
milk/vanilla mixture and beat again for another minute.
Repeat the dry/wet mixing procedure until it has all gone. The mixture will be thick,
kind of like porridge. Fold in the coconut with a wooden spoon or spatula.
Bake until they are golden and

springy to the touch
Fill the cases about two-thirds full. Bake for 20 minutes, turning the tin round after
about 15 minutes to help them bake evenly. Allow the cupcakes to cool in the tin for
a couple of minutes then take them out of the tin and cool on a rack.
To make the frosting

Beat together the butter and cream cheese for about 3 minutes. Sieve the icing/
confectioner's sugar into this mix a bit at a time tasting regularly until you get to the
desired level of sweetness.
The coconut milk keeps the

cakes beautifully moist
Fold in the coconut and either spread it onto the cooled cupcake with a knife or
pipe it on using a piping back and wide nozzle.
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Cupcakes
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Servings: 12
Chocolate & Stout

Cupcakes
A decadent combination for super-moist cupcakes
Cake:
250g/9oz/1 cup soft brown sugar
100g/3oz/ stick very soft butter
2 eggs (beaten together)
150g/5oz/ cup plain/all-purpose flour sifted
tsp baking powder
1 tsp bicarbonate/baking soda
Divide the cake mixture up

evenly between the cases
205ml/7fl oz/ cup stout

50g/1.7oz/ cup cocoa
Icing:
500g/18oz/2 cup mascarpone cheese
100g/3oz/ cup icing/confectioners sugar,
sifted
Preheat the oven to 180C, 350F, gas mark 4. Place 12 brown muffin wraps (or muffin
cases) in a muffin tin. Cream together the butter and sugar until pale and creamy.
Little by little, beat in the eggs beating between each addition. (If the mixture shows
signs of curdling, add a tablespoon of the flour.
Adding the stout
Pour the stout into a bowl, and stir in the cocoa powder. In another bowl, sift
together the flour, bicarbonate of soda and baking powder.
Pour a little of the stout mix into the creamed butter mixture and stir. Next add a
couple of tablespoons of flour and stir. Continue adding flour and stout alternatively
until both have been used up.
Wait until the cakes are cool

to ice them
Using a spoon, divide the mixture evenly between the muffin wraps. Place on the
middle shelf in the oven and bake for approximately 30 minutes, or until an inserted
cocktail stick comes out cleanly. Place on a wire rack to cool.
The topping
Put the mascarpone into a bowl and gradually stir in the sifted icing/confectioners
sugar. When the cakes are cold, spread a spoonful of the mixture on the top either
in swirls or level with the back of a spoon and dust with a little sieved cocoa powder.
THEME YOUR DECORATION
To give these an extra Irish twist, we drew an outline of a shamrock on a thin bit of card and cut
it out to make a stencil. Place on top of your cupcakes and give a dusting of coca powder to transfer the
image. Carefully remove the stencil.
The cakes will rise high, so

don't overfill!
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Cupcakes
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Servings: 12
Strawberries & Cream Cupcakes

Fill your kitchen with the smells of summer
Cake:
125g/4oz/1 stick unsalted butter, softened
2 eggs
125g/4oz/ cup self- raising flour
tsp vanilla extract
2 tbsp milk
Mix the strawberries with

sugar to extract the juices
100g/3 oz/ cup strawberries, cut into small

pieces
Topping:
100g/3 oz/ cup strawberries pieces
1 tbsp caster sugar
Double cream
Preheat oven to 180C, 300F, gas mark 6

Beat the butter and sugar together until light and creamy. Add the eggs one at a
time, beating well after each egg. The mixture will turn curdly but dont worry. The
more you beat, the smoother it will get. Any stubborn curdle will be fixed by the
next step.
Smooth batter
Mix the cake batter until it is

nice and smooth
Tip in the flour and beat until just incorporated. The mixture should look smooth
and creamy.
Add the vanilla extract and milk, beating for a few seconds to incorporate. The
mixture should be a soft dropping consistency (and will smell of heavenly vanilla).
Add the strawberries and use a spoon to gently swirl through the mixture. It is nice
to leave them in chunks, as they will soften during cooking.
Gently fold in some of the

diced strawberries
Spoon the mixture into the cake containers and bake for 10-15 minutes. The
strawberries make the cakes incredibly juicy. When cooked, place the cakes on a wire
rack and leave to cool.
Place the remaining strawberries into a bowl and sprinkle the sugar in. Stir and leave
to one side. The sugar will make a lovely syrupy mixture.
Cream topping
Once the cupcakes are cool, tip your cream into a bowl and use a whisk (manual or
electric) to whip it. You want it to be nice and thick, around 2 minutes of whipping.
Use the rest of the

strawberries to decorate
Use a small spoon to place the cream around the edge of each cupcake. If you have
an icing bag and large icing tip, you can use that. With the cream wall built, spoon in
some of the strawberry and sugar mixture in the middle. Eat that day.
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Cupcakes
Bonus fruit flavours

Inject your cakes with the smell of delicious fruit
dding fresh fruit to a cupcake recipe

can be a delicious way of mixing
things up. And its surprising how
many fruits can be used in this way. By burying
the fruity nugget within the cake batter, you
can use softer fruits that might otherwise
be too delicate to cook with. Take our
Strawberries & Cream example. Strawberries
are usually too ethereal to cook with but once
combined with vanilla cake batter, they work.
We have gathered a selection of our

favourite fruit-based combinations here for
you to try. All begin with a plain cupcake base,
just to prove how much a bit of
fruit can transform a humble
cake. So give these ideas a try
and then start experimenting
with your favourite
fruits. Its a change
from chocolate.
"Mix your favourite

fresh fruit in with
a vanilla cupcake
batter for delicious
combinations"
ADDITIONAL OPTIONS
Slice these up for gorgeous toppings

Mixture of red and white grapes Kiwi fruit, diced into tiny squares
Whole cherries dipped in edible glitter Chocolate-dipped
strawberries, whole or sliced Thin slices of orange, cut in half
Tiny redcurrants, covered with a spinkling of icing sugar Whole
raspberries placed on top of the cupcake Small, diced pineapple
Option 1: Banana & Toffee

125g/4oz/1 stick unsalted butter,

softened
sugar
2 eggs
125g/4oz/ cup self-raising/
cake flour
Servings: 12
tsp vanilla extract

2 tbsp milk
2 mashed bananas
12 toffees
12 banana chips
Preheat oven 180C, 350F, gas mark 4. Make up the cupcakes as

usual and pop a spoonful in each cake case. Aim to use about half
the mixture. Top this with a bit of banana and a toffee, and then
cover with the rest of the mixture.
Bake for 20 minutes, until the cakes have risen and are firm to touch.
Top each with a banana chip.
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Option 2: Apple & Blackcurrant

2 eggs
Servings: 12
tsp vanilla extract

2 tbsp milk
100g/3.5oz/1/4 cup apples
50g/1.7oz/3.5tbsp blackcurrants
Preheat oven 180C/350F/Gas mark 4.

Beat the butter, sugar, eggs, flour and extract together for 3-4 minutes,
until light and creamy.
Cover the base of each cake case with some of the mixture use about
half. Dice the apples and divide between the cases evenly. Top with the
rest of the mixture. Bake for 20 minutes.
Top with the blackcurrants and a dusting of icing/confectioners sugar.
Option 3: Lemon & Raspberry

125g/4oz/1 stick soft unsalted butter

2 eggs
Zest of 1 lemon
Servings: 12
tsp vanilla extract

2 tbsp milk
100g raspberries
100g icing/confectioners sugar

Beat the butter, sugar, eggs, zest, flour, extract and milk together for 3-4
minutes, until light and creamy.
Divide the mixture evenly into cases, popping a raspberry on top
of each one. Bake for 25 minutes. Once cool, mash the rest of the
raspberries with the icing/confectioners sugar and use it to adorn the
top of the cupcakes.
Option 4: Key Lime Cupcakes

125g/4oz/1 stick unsalted

butter, softened
125g/4oz/ cup caster/
superfine sugar
2 eggs

Servings: 12
cake flour
tsp vanilla extract
2 tsp lime juice
30g/1oz/2tbsp melted butter
150g digestives/Graham
Crackers
Beat the butter, sugar, eggs, zest, flour, extract and lime juice
together for 3-4 minutes, until light and creamy.
Divide the mixture evenly into cases and bake for 25 minutes.
Bash the biscuits/crackers into crumbs and then mix with the
melted butter. When the cupcakes come out of the oven, use
to top them.
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Cupcakes
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Servings: 12
Lemon Cupcakes
Fresh, sweet and zingy, these are a sure-fire summer winner

Cake:
150g/5oz/ cup plain/all-purpose flour
1 tsp baking powder
70g/2oz/ stick unsalted butter (warm)
Lemon zest adds an intense

lemon flavour
150ml/5fl oz/ cup whole milk

1 egg
The zest of 3 lemons
2 tbsp fresh lemon juice
Preheat the oven to 170C, 325F, gas mark 3. Put the flour, sugar, baking powder and
butter into a bowl together and rub the mixture with your hands, working the fat
into the dry ingredients until it resembles fine breadcrumbs. Add the lemon zest and
1 tablespoon of the juice and mix in.
Add liquid
Pour in the milk gradually, folding the mixture together with a wooden spoon until it
is just combined. Be careful not to over-mix to keep the cakes nice and light.
Divide the mixture equally

between 12 cases
Spoon the mixture into 12 cupcake cases and bake for 25 minutes. Take them out of
the oven, check if they are cooked using a skewer and cool on a wire rack.
Zesty glaze
Make a standard glaze icing incorporating a tablespoon of lemon juice with icing/
confectioners sugar. Keep adding the sugar to taste. Spread the icing onto your
cakes with the back of a spoon and decorate with a few spare pieces of lemon zest.
KEEP THE CAKE SMOOTH
Bake for 25 minutes until

lovely and golden
Use a glaze icing and top with

more lemon zest
If you dont
like the chunks of
peel in your cake,
use a fine grater
instead of a zester.
This makes the zest
finer but youll still
get the zingy lemon
flavour in the sponge.
However, even if you
plump for the grater
over the zester, we
still encourage you
to use a zester for
the parts you intend
to decorate with. A
zester gives a really
pretty curled effect
that is the perfect
finishing touch.
Control how large

the zest is
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Cupcakes
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Servings: 12
Carrot Cupcakes
with Cream Cheese Frosting
Tangy sponge and creamy topping that never fails to impress
All the ingredients waiting to

be mixed
Cake:
Frosting:
150g/5oz/1 stick lightly salted butter

150g/5oz/ cup light muscovado sugar
3 eggs
tsp baking powder
85g/3oz/ cup ground walnuts
1 grated orange rind
150g/5oz/ cup grated carrots
125g/4oz/ cup full fat cream cheese

1 tbsp cold water
Chopped walnuts

Place the butter, muscovado sugar, eggs, self raising flour, baking powder, ground
walnuts and orange rind into a large bowl.
Thoroughly combine the mixture for 2-3 minutes, until the ingredients have blended
together to form a thick, yellow mixture. Due to the ground walnuts and the orange
rind, the mixture will be slightly lumpy and textured.
Add the grated carrots and blend for 2-3 minutes. The mixture will now take on a
thicker consistency.
The carrot will make the

mixture thicken up
Divide the mixture evenly between the paper cases. Gently shake the tin from side
to side to help level the mixture out. Tap the tin on the work surface to remove any
unwanted air bubbles.
Bake for 25 minutes or until risen and firm to touch. Leave to cool for five minutes
and then gently transfer to the wire rack.
Frosting
For the frosting, beat the cream cheese for 1-2 minutes, until smooth and creamy.
Add the icing/confectioners sugar and water and blend for 3-4 minutes. This can be
quite tough to start but try to resist adding more water at this point. The mixture will
get softer as the cream cheese blends with the icing/confectioners sugar.
All cooked, ready to be iced

and given a walnut hat
Spread over the top of the cakes with a spoon or palette knife and place half a
walnut on top.
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Cupcakes
Cook
with yo
ur
Kids
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Servings: 12
Red Velvet Cupcakes

Impress your guests with these dramatic cupcakes
Cake:
Mix the food colouring with

the cocoa
60g/2oz/1/3 stick unsalted butter, softened

1 egg
10g/0.3oz/ tbsp cocoa powder
30ml/1fl oz/6 tsp red food colouring
tsp vanilla extract
120ml/5fl oz/ cup buttermilk
150g/5oz/ cup plain/all purpose flour

tsp bicarbonate of soda/baking soda
1 tsp white vinegar or white wine vinegar
Icing:
50g/1oz/ stick unsalted butter, softened
125g/4oz/ cup cream cheese, cold
Preheat the oven to 170c, 325F, gas mark 3.

Beat the butter and sugar together until light and fluffy. This will take about 30
seconds on medium speed with an electric mixer.
Add the egg and mix until everything is fully incorporated.
Add to the mixture - not

that impressive so far
Get a measuring jug and place the cocoa, food colouring and vanilla extract in it.
Mix until smooth. Scrape this into your butter and sugar mix, getting every last bit of
colour out. Mix the two together until you have a lovely red cake batter. Dont worry
if it looks on the pink side this will darken.
Grab the measuring jug again and measure out your buttermilk. Pour half into
your cake mixture and beat until mixed. Add half the flour and mix again, repeat
the process for the rest of the buttermilk and flour. Keep mixing until everything is
smooth, glossy and velvety.
Add the bicarbonate/baking soda and the vinegar and beat for another 30 seconds.
By this time the mixture will be super smooth.
That's better. Nice and red and

topped with lovely icing
PICK YOUR COLOUR
These cupcakes need to be

comedy, Hammer-horror gore red, which
means fake food colouring. You may be
tempted to buy the natural red colouring
dont. All you will get is a slightly redder
chocolate colour and theres a reason
no-one has heard of mahogany velvet
cupcakes. If children are going to be
eating these and you are worried about
the artificial colours, make mini cupcakes
using small cases.
Dollop the mixture into your cases and bake for 20-25 minutes. Let them cool in the
tray for a bit and then transfer them to a wire rack for complete cooling.
Make the icing

Put the icing sugar/confectioners sugar and butter into a bowl and mix well. You
want it to clump together. Add the cream cheese and beat on a medium-high
speed until it is lovely and fluffy. This will take about 3 minutes.
Once done, smooth over the cooled cupcakes, or use a piping bag for a professional
finish. If you want, sacrifice one of the cupcakes by crumbling it and then scattering
on top of the icing.
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Cupcakes
Maple & Pecan Cupcakes
Easy to make, delicious pecan sponge base topped with a maple buttercream icing
d e,
i
s
n
i
t
f
o
S yum
Cake:
Frosting:
115g/4oz/1 stick butter

50g/1oz/ cup soft brown sugar
5 tbsp maple syrup
2 eggs
60g/2oz/ cup chopped pecan nuts

3 tbsp maple syrup
2 tbsp milk
350g/12oz/1 cup icing/confectioner's sugar
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Servings: 12
Making the sponges

Preheat oven to 160C, 300F, gas mark 4, line the muffin tin with paper cases.
Add the butter and sugar into a mixing bowl and beat until the mixture is creamy.
Sieve the flour to remove any lumps. Add the flour to the mixing bowl, mix and fold
in. Crack two eggs into the bowl and using a whisk, beat the eggs until they are fully
mixed in.
The mixture will look creamy

from the butter and sugar
Add five tablespoons of maple syrup. Slowing stir in the syrup. The colour of the
mixture will now appear slightly darker.
Roughly chop up the pecan nuts and fold them into the mixture
Cook the cakes

Carefully spoon the mixture evenly into each cupcake paper case and place the
baking tray into the centre of the oven. Bake the cupcakes for 15-20 minutes.
How the sponge mixture

will look with the pecans
After 10 minutes check your cupcakes to see whether they are rising and starting to
turn brown. Once golden brown take them out of the oven. Leave in the tins for 5
minutes and then transfer onto a wire rack to cool completely, about 10 minutes.
Icing the cakes

While the cupcakes are cooling you can start making the icing for the top of the
cupcakes. Add the butter, maple syrup and 2 tablespoons of milk in a bowl and
slowly fold in the icing/confectioner' sugar. The final mixture should be pale in colour
and fluffy in texture.
Add the icing into a icing bag and use a star shaped nozzle.
Pipe the icing slowing in a circular motion around each cupcake.
Gently spoon the mixture in

each individual paper case
Add the finishing touch by added a whole pecan on the top.
Slowly pipe the icing onto

each cupcake
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Servings: 12
Chocolate Cupcakes
with Chocolate Frosting
& Honeycomb
These will satisfy your sweet cravings without being sickly
Cake:
175ml/6fl oz/ cup milk
100g/3oz/ cup dark chocolate (70% cocoa
solids)
1 tsp vanilla extract
1 egg
The chocolate mixture once it

has been melted
125g/4oz/ cup icing/confectioner's sugar

2 tbsp cocoa powder
Honeycomb:
4 tbsp golden syrup
1 tbsp bicarbonate/baking soda
Frosting:
100g/3oz/ cup dark chocolate

To make the cakes, chop the dark chocolate into small pieces and add to the milk
and one-third of the sugar. Place the bowl over a pan of boiling water. Ensure the
base of the bowl doesnt come in contact with the water. Stir gently for 5-10 minutes
as the chocolate pieces melt. Set aside to cool, ready to use later.
Use a heavy-bottomed
saucepan for the honeycomb
Mix it all together
Beat the butter for 2-3 minutes, until smooth and creamy. Add the rest of the sugar
and vanilla extract, mix thoroughly for 4-5 minutes, until the mixture is pale yellow
with a fluffy texture.
Beat the egg into the bowl for 1-2 minutes. The mixture will turn runny, slightly
lumpy and yellow in colouring.
Sift the flour into a separate bowl and fold into the mixture one spoonful at a time.
The mixture will take on a thicker consistency and become paler in colour.
The icing will be tough at

first, but end up fluffy
Gradually mix in the cooled chocolate a little at a time and ensure the mixture is
thoroughly combined before adding more. The mixture will become slightly
runnier but extremely smooth. Mix together for a further 2-3 minutes to
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Cupcakes
remove any lumps. Divide the mixture evenly between the paper cases. Gently
shake the tin from side to side to help level the mixture out.
Bake for 15-20 minutes or until risen and springs back when gently touched. Leave to
cool before transferring to a cooling rack.
Honeycomb
Pour the honeycomb evenly so it

can set more easily
To make the honeycomb, ensure you have measured out all the ingredients and
have a sheet of baking paper and a whisk at hand. Things happen quite quickly!
Place the sugar and golden syrup into a saucepan and mix together as best you can
for 2-3 minutes. The mixture will become hard, dry and lumpy.
Place the pan over the lowest heat to melt. It is very important not to stir the
mixture. Watch over the mixture continuously as it will only take 2-3 minutes for the
mixture to completely melt and mix together, and remember, no stirring.
Allow the mixture to simmer on the lowest heat for 3-4 minutes, again no stirring
allowed. Wait for the mixture to turn a darker shade of brown but be careful not to
leave on the heat for too long as it will start to burn.
Don't forget to pop the bit of

honeycomb in the centre
BE PATIENT!
Never stir the honeycomb

mixture once the pan has been placed
over the heat. And dont be fooled into
thinking the fridge or freezer will help
speed up the setting time. Try not to
use a ceramic dish the dish can shatter
when breaking the honeycomb up.
Take the pan off the heat and quickly add the bicarbonate/baking soda. Carefully
whisk the mixture as fast as you can for 1-2 minutes. The chemical reaction will
instantly transform the liquid mixture into a thick, orange, lava looking goo. Pour the
mixture over the baking sheet and leave to set. The mixture will instantly harden as it
cools but it can take up to two hours to completely set if poured too thickly.
Once the honeycomb is fully set, place a towel over the top and gently hit with the
end of the rolling pin. The honeycomb should easily break into pieces.
Take the cooled cupcakes and carefully make a small slit in the middle of each one.
Take a small piece of honeycomb and slot it inside.
Frosting
To make the frosting, chop the plain chocolate into small pieces and place in a
bowl over a pan of boiling water, again ensuring the base of the bowl doesnt
come in contact with the water. Stir gently for 5-10 minutes, until the chocolate has
completely melted. Remove from the heat and leave to cool.
Beat the butter, icing/confectioner's sugar and cocoa powder together for 3-4
minutes until smooth and creamy. At this stage the mixture will be very thick and
look small in quantity. Slowly add the melted chocolate to the thick mixture and
blend for 3-4 minutes until thoroughly combined and fluffy looking.
Our honeycomb disasters!
Either pipe the frosting onto the top of the cupcakes or spread with a palette knife.
Decorate the top with the rest of the honeycomb.
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Bonus candy combinations

Push your sweet tooth just that little but further
hocolate is an essential ingredient for

any cake maker but why stop there?
Transform your chocolate cupcakes
by adding a carefully-chosen sweet addition.
Chocolate is a natural partner for all manner

of sweets and candy, so if you have a favourite
one please fell free to experiment. In the
meantime, we have two extra ideas for you
Option 1: Chocolate Chip


150g/5oz/2/3 cup light
muscovado sugar
2 eggs
100g/3oz/ cup self-
here, starting with a humble choc chip recipe

and then moving onto a popping candy idea
that will have your mouth crackling and eager
for more!
Option 2: Popping Candy

Servings: 12
raising/cake flour
50g/1.7oz/3 tbsp cocoa
powder
100g/3oz/cup chocolate
chips

150g/5oz/2/3 cup light
muscovado sugar
2 eggs
Servings: 12
cake flour
50g/1.7oz/3 tbsp cocoa powder
100g/3oz/ cup dark chocolate,
melted
50g/1.7oz/3 tbsp popping candy
Beat together the butter, muscovado sugar, eggs, flour,

and cocoa powder for 2-3 minutes, until light and creamy.
Beat together the butter, muscovado sugar, eggs, flour, and

cocoa powder for 2-3 minutes, until light and creamy.
Add the chocolate chips to the mixture and stir

thoroughly for 1-2 minutes.
Melt the chocolate and stir in the popping candy. Stir into the
cake mixture.
Divide the mixture evenly into cases. Bake for 20 minutes

or until risen.
Divide the mixture evenly into cases. Bake for 20 minutes or

until risen.
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Cakes
Grab a hot drink and relax with a big old slice of cake
akes hold a special place in the

psyche, so linked are they with
celebrations. Be it a birthday, holiday,
wedding or just because, its difficult to
imagine a significant event without a cake in
the middle of the table.
Of course, not all cakes have to be linked
to celebrations and, thankfully, they dont all
have to be complicated. Most cakes begin
with very simple ingredients and very
simple mixing. Its the combinations that
make things interesting.
Well admit that we found it difficult
to decide on the recipes for this chapter.
There are so many cakes that picking a
few seems impossible. But it had to be
done, and we decided to focus on which
recipes will cover the techniques you
might need in the future. The classic
Victoria Sponge follows the ubiquitous
beating technique, while the dark beer
fruit cake starts life by boiling ingredients
together before adding flour and eggs.
Our Lemon Drizzle Loaf gets you used to
working with fruit juice to make
super-moist results, and
the Blueberry Cake
reveals how sour
cream can give a
tang and incredibly
soft crumb.
You will also learn how
to add fresh fruit to cake
batter, how to make muffins,
how to sandwich cakes together, and
for when you are feeling slightly
more confident, how to ice an entire cake for
a celebration.
Cakes are absolutely delicious, and the best

part of all is that once you have mixed the
ingredients, the oven does the rest for you.
So forget the diet just for today and enjoy
treating yourself to a homemade cake. You will
be able to taste the difference, and you wont
regret it!
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Victoria Sponge, page 72
Coffee Cake with Walnuts, page 78
Spicy Apple Cake, page 88
Use fresh lemon juice to make a lovely

Lemon Drizzle Loaf page 76
Blueberry Cake, page 86
Not all cakes have to be linked to

celebrations, and making them doesnt
have to be complicated
Marble Cake, page 80

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Servings: 12
Blueberry Muffins
These work perfectly served warm for a tasty pudding, or cold for breakfast
Muffins:
150g/5oz/ cup plain flour
150g/1 stick unsalted butter, softened
100g caster sugar
Adding eggs gives a 'scrambled

appearance - this is right!
3 eggs
2tsp baking powder
125g/4.5oz/ cup fresh blueberries
tsp cinnamon
Preheat your oven to 200C, 400F, gas mark 6. Cut your softened butter into small
cubes and then add it to the sugar. You want to combine these using either an
electric hand mixer or a blender. It should take about 45 seconds to a minute to mix
together, depending on the strength of your mixer, but you are looking for a fluffy,
pale yellow result that resembles vanilla ice cream.
Mix in the milk
Gently stir in the flour until

just combined
Next, add the eggs one at a time. For each egg, combine for about 30 seconds with
your mixer until completely absorbed. Once all three eggs are in the mix, you need
to blend for around three to four minutes. Unlike cake mix, you are not going to get
a smooth paste. Instead, the result is supposed to look like scrambled eggs. Dont
worry; this will change in the next stage.
If you have been using a blender, spoon the mixture out into a large bowl. If youre
using a hand mixer, the bowl you are already using will be fine. Tip in the flour,
cinnamon and baking powder, then combine them using a wooden spoon.
This is better to do by hand as youll get a lighter result. Youre looking to combine
the ingredients and not overwork them. The result will be a smoother paste.
Add blueberries and bake
Add fresh blueberries and stir

in for an even distribution
Now add your blueberries. You want to just stir them in, but not overwork the paste.
Grab a muffin tray and fill with muffin cases. Spoon the mixture into each case so
that it goes just over the halfway mark. You should be able to make 12 muffins with
this mixture. Pop the muffins in the oven for 20-25 minutes. You are looking for the
muffins to have risen and be golden on top. Poke a thin skewer into the middle and
check that it comes out clean to ensure that the middle is cooked. These muffins are
great eaten warm with cream as a dessert, or left to cool completely for a snack.
FROZEN IS FINE
Spoon into muffin cases, ready

to bake
We have chosen to use fresh blueberries in this recipe, as we find that they give the best
results. However, you can use frozen blueberries. You dont need to defrost them first, but it is worth
coating them in a little flour, as this will stop them sinking to the bottom of the muffin cases where they
are heavier. Mix straight into the muffin mix from the freezer, so that they dont start to defrost, which
can lead to a soggy paste. Get them in the oven as soon as possible too.
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Make more muffins!
Muffin options are endless but here are four of our favourites
he blueberry muffin recipe that we

have presented in this book is a basic,
but flavoursome way to get started
with muffin creation. It also gives you a
decent standpoint on which to base other
recipes on, as it includes all of the techniques
you need. Simply use it as a template and then

start experimenting by swapping out some of
the ingredients and quantities to get hundreds
of new muffin combinations.
The best thing about muffins is that they
work well with sweet or savoury, so are perfect
for anyone who is lacking a sweet tooth. In

fact, even the sweet muffins aren't sweet in
the same way a cupcake is sweet, so are a
guaranteed crowd pleaser.
We have presented our four favourite muffin
recipes here to get you started.
"Muffins are very easy to create and the

flavour options are endless"
MUFFIN COMBINATIONS
Use a plain base and add these combos
Mixed spice and dried fruit White choc chips and freshly chopped
strawberries Mashed banana and shredded coconut Choc chips and
chocolate hazelnut spread Orange and lemon zest Cheese and onion
Sausage and bacon Turkey and cranberry
Option 1: Double Choc Chip

Use the same ingredients as listed

on the previous page, but leave
out the blueberries and cinnamon
25g/0.8oz/2 tbsp less flour,
Servings: 12
replaced with cocoa

125g/4oz/ cup chocolate chips
tsp vanilla extract
Preheat oven to 200C, 400F, gas mark 6.

Follow the recipe as on the previous page but add the cocoa
in with the flour and mix until combined.
Instead of blueberries, add the chocolate chips. Also replace
the cinnamon with the vanilla extract.
Once the chips are added, get baking straight away so they
dont sink through to the middle.
Once baked, cool for a bit on a wire rack but don't leave for
too long!
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Option 2: Filled Muffins

Use the ingredients as set out

in the previous page, but once
again, leave out the cinnamon
and blueberries
1 tsp vanilla extract (to replace
cinnamon)
Jar of good quality jam
Servings: 12

Make up the muffins as stated on the
previous page, obviously ignoring the
blueberry and cinnamon instructions. Spoon
in two thirds of the muffin mixture into the
prepared cases and then add a tablespoon of
jam to the centre. Cover with the rest of the

muffin mix.
Cook as usual but leave these to cool down
for longer than you might do normally. The
jam will be nuclear hot, and so you dont
want to cause tongue damage!
Option 3: Ham & Cheese


1 tsp mustard powder
2 slices chopped ham
Servings: 12
100g/3oz/ cup grated strong

cheddar
1 egg
125ml/4 fl oz/ cup milk

Mix together the flour with a teaspoon of mustard powder.
Mix in the butter with your fingers and rub together until the mixture
looks like breadcrumbs. Stir in some chopped ham and the grated
cheese. Add an egg and the milk, mixing to create a smoother mixture.
Add more milk if needed.
Option 4: Orange & Ginger

Use the same ingredients as in

the previous page, leaving out the
blueberries and cinnamon
Servings: 12
1 tsp ground ginger

Zest from 2 large oranges
1 tbsp stem ginger

Follow the instructions as on the previous page, but instead of the
cinnamon, put in the ground ginger.
Mix in the orange zest and if you are a ginger fiend, chop up some
stem ginger into very small pieces and add instead of the blueberries.
Leave the stem ginger out if you prefer a more subtle finish.
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Grab a
big slice!
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Servings: 8
Victoria Sponge
A worthy centrepiece to any tea party
Sponge:
175g/6oz butter
175g/6oz caster/superfine sugar
3 medium free-range eggs
1 teaspoon baking powder (heaped)
1 teaspoon of vanilla extract
Place the raw ingredients into

your mixing bowl
They will combine to a pale

and smooth mixture
1 tablespoon of milk
Filling:
85g/3oz/ stick butter
175g/6oz icing sugar
Squeeze of lemon juice
2tbsp of good-quality strawberry jam
Pre-heat the oven to 180C, 350F, gas mark 4. Grease two 8 inch by 8 inch round
cake tins by placing some butter on a piece of kitchen towel and wiping all
around the tins. Now dust them with a light sprinkling of flour and shake off to
remove the excess.
Measure the flour and baking powder and sieve into a large bowl. Add the butter,
eggs, sugar, vanilla extract and milk. Using an electric whisk on full power, mix all
the ingredients together for two minutes. Then stop to scoop all of the mixture
from around the bowl back into the centre and mix on full power for a further two
minutes, until pale and smooth.
Place half the mixture in each of the tins and smooth out. Place on the middle shelf
of the oven for approximately 20 minutes or until golden.
Test its done
To test if your cake is ready, place a clean skewer in the middle of the cake and
wipe on a piece of kitchen towel. If it comes out clean its ready; if it comes out with
mixture on, place it back in the oven for two minutes and repeat the testing process.
This is how the butter icing

should look
Allow the cakes to cool in the tins for five minutes. To remove the cakes from the tins,
slide a clean knife around the edge of the tins and place the cakes upside down on a
wire rack to cool.
Make the butter icing by placing the butter, sugar and lemon juice in a bowl, and
mix for one minute until pale and smooth. Once the cakes have cooled, place the
butter icing on the upturned bottom of the cake and the jam on the underside of
the top of the cake. Place the two together and dust with icing sugar through a sieve
on top of the cake.
SPONGE TOP TIP
Sprinkle the top with sugar

for a classic finish
If either of your cakes look like they are starting to brown too much on the top but havent
been in for long enough, place a piece of foil over the top of the tray. This allows the middle to cook
without the edges burning.
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Prep time: 35 mins Baking time: 1 hour 15 mins
Servings: 6
Fruit Cake with Dark Beer

A rich and flavourful cake that is perfect with a cup of tea
Cake:
175g/6oz/1 sticks unsalted butter

450g/15oz/2 cups mixed dried fruit
Zest and juice of one orange
175g/6oz/3 cups light muscovado sugar
200ml/7fl oz/just under 1 cup dark beer or
Boiling the fruit makes them

plump and delicious
stout (or use strong tea)

1 tsp bicarbonate/baking soda
3 eggs, beaten
300g/10oz/1 cups plain/all-purpose flour
2 tsp mixed spice
2 tsp demerara sugar for the topping
Preheat the oven to 150C, 300F, gas mark 2. Butter and line a 20cm/8inch deep tin.
In a large saucepan, put the butter, fruit, orange zest and juice, sugar and beer over a
medium heat. Slowly bring to the boil, and stir to make sure the butter is all melted.
Once it comes to a boil, let it simmer for 15 minutes. This makes the fruit nice and
plump and also makes the mixture thicker and richer.
Take off the heat and allow to cool for about 10 minutes. Once the time is up, stir in
the bicarb. The mixture will froth and bubble.
The mixture will thicken as it

heats up
Add the rest
Stir in the eggs and then add the flour and spice. Keep stirring until completely
combined. It will be a juicy, moist mixture.
Tip out into the prepared tin and smooth the top down. Sprinkle the demerara sugar
evenly over the top and then bake in the centre of the oven for between 1 and 1
hours, or until a knife comes out clean.
Who can resits a dribbly mess

to clean up?!
Once done, let the cake cool in the tin for 15 minutes and then tip out onto a
cooling rack to cool completely.
ZESTING AND JUICING
If you can, zest over the pan your ingredients are in. As you zest the fruits essential oils are
released so make sure you capture them. In a rustic cake such as this, wed suggest you squeeze the
fruit directly over the pot as well. That way you might get some pulp and even more flavour.
Sprinkle with sugar for a

crispy top
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Servings: 10
Lemon Drizzle Loaf

A sweet, moist sponge with a tang
Cake:
100g/3oz/ stick butter (softened)
150g/5oz/ cup soft brown sugar
Finely grated rind from 2 lemons
2 eggs medium (beaten together)
Collect and prepare your

ingredients before starting
175g/6oz/ cup self-raising flour /cake flour
Topping:
Juice of 2 lemons
50g/1oz/ cup granulated sugar
Preheat your oven to 180C, 350F, gas mark 4.

Using baking parchment or greaseproof paper, baseline a 1lb loaf tin, leaving an 8cm
overhang at each end.
Cream the softened butter and sugar together until pale and smooth. Beat in the
lemon rind and eggs (add a tablespoon of flour, if the mixture begins to curdle). Fold
in the sifted flour with a metal spoon.
Slowly spoon the mixture into the prepared tin and level the surface with the back
of a spoon.
Spoon into the prepared

tin and level
Bake and leave
Bake in the pre-heated oven for 45-50 minutes until well risen and golden. Leave in
the tin. Using a cocktail stick, prick the top of the cake about 20 times.
For the lemon drizzle, mix the strained juice from the two lemons with the
granulated sugar and pour over the top of your sponge. The juice will soak into the
cake and leave a crusty, sugary topping.
Leave in the tin after the

first bake
Remove the cake from the tin using the greaseproof paper ends and place on a wire
cooling rack.
Remove from the tin and cool

on a rack
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LINING YOUR TINS
Grease the tin first then draw round the bottom of the tin with a pencil.
Cut just inside this line and place in the bottom of the tin. Then cut strips (if using a
square tin) or a single strip (if using a round tin) and insert around the sides.
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Servings: 12
Coffee Cake with Walnuts

An all-in-one cake that can be made with or without the walnuts
Cake:
175g/6oz golden caster/superfine sugar
3 medium eggs
175g/6oz self-raising/cake flour
1 tsp baking powder
3 tbsp espresso (this can be made with 1 tsp
instant coffee and 3 tbsp boiling water or with
2 tbsp ground coffee plus boiling water)
Ensure that the mixture is

well combined
75g/2oz/ cup chopped walnuts

Coffee buttercream:
250g/9oz/2.25 stick unsalted butter
2-3 tbsp espresso
Preheat the oven to 180C, 350F, gas mark 4. Grease and line two round or square
15cm sandwich cake tins with non-stick baking paper.
In a large bowl, beat the butter with an electric whisk until it looks light and fluffy.
Make up the coffee either in a plunger if using ground or in a small jug if using
instant and leave for a couple of minutes to cool.
In the bowl with the butter add all the rest of the ingredients (apart from the
walnuts) and beat with the electric whisk until the whole mixture is light and fluffy.
Now add the chopped walnuts and mix in lightly with a spatula or wooden spoon.
The final mixture should be quite loose and a lovely light coffee colour.
Bake until the cake takes on a

deep golden colour
Put half the mixture in one tin and half in the other and place in the middle level of
the oven dont be tempted to put them on different levels as it makes it too hard
to regulate how they each cook. Bake for 30 minutes until they are well risen. If you
insert a toothpick into the middle of the cake it should come out clean. If it doesnt
then bake for another 3-5 minutes. Turn the cakes onto a wire rack and allow to cool.
To make the buttercream filling and topping
Whisk the butter in a large bowl for at least two minutes with an electric mixer.
Then sieve the icing/confectioners sugar in a little at a time mixing well after each
addition. You may want to mix first using a wooden spoon or spatula to stop the
icing sugar going everywhere! Whisk slowly, then once all the icing sugar is in add
the vanilla extract and continue to whisk on a higher speed until the whole mixture
is light and fluffy. Finally add the cooled coffee and mix in with the electric mixer.
Ice the top of the cake and

then work down the sides
Spread about a third of the mixture into the middle of the cooled cake and
sandwich the two halves together. Then start to spread the rest of the buttercream
over the top and the sides and smooth down. Finally, decorate with the walnuts.
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Servings: 8
Marble Cake
Get the best of both worlds with this vanilla and chocolate coupling
Cake:
225g/8oz/2 sticks unsalted butter, softened
225g/8oz/1 cup caster sugar/superfine sugar
4 eggs
225g/8oz/1 cup self-raising/cake flour

2 tbsp milk
2 tbsp cocoa powder
Preheat your oven to 180C, 350F, gas mark 4. Butter and line a 20cm/8inch cake tin.
Mix the butter and sugar, then

add the rest of the ingredients
Start mixing
Put the butter and sugar in a bowl and beat until it is light in colour and looks fluffy.
This will take about 30 seconds with an electric mixer.
Add one egg and beat thoroughly to mix. Add another and beat once more. Repeat
until all four are added.
Tip in the flour, milk and vanilla extract and beat for a few seconds to mix through.
As ever, the aim is a smooth, creamy-looking cake mixture.
After separating your mix and

adding cocoa to one, blob it in
If you have a dishwasher or dont mind washing up, divide the mixture between two
bowls, adding the cocoa to one bowl and stir in well.
If you want avoid dirtying another bowl, spoon half of the mixture into the cake tin.
Just blob it around the tin.
Mix the cocoa into the remaining half and spoon to fill in the gaps. Your cake tin
should be filled with blobs of chocolate and vanilla cake mixture.
Swirling through the mix with

a spoon adds the marble effect
Grab a skewer or back of a spoon and start to swirl through the mixture. This gives
the marble effect.
Get cooking
Place in the oven for at least 45 minutes, or until it is springy and a skewer comes out
clean. Leave to cool on a wire rack.
USE COLOUR AND FLAVOURS
Chocolate and vanilla is a classic combination but dont feel limited. Use different flavours in
your marble cake, or just play with adding food colour to each half and swirling away.
There you have it; a delicious

multicoloured cake!
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Bonus marble cake ideas

Experiment with the two-tone theme for maximum impact
arble cakes are great fun to make,

especially with kids, as their twotone nature feels like you are
getting double the cake fun. The chocolate
and vanilla option we've included on the
previous page is the classic, but there is no
reason why you have to stop there.
We encourage you to embrace the spirit of

mixing things up and have fun with flavours
and colours. All too often we concentrate on
icing to hold any wild colour schemes but
incorporating some into a sponge mixture
can give amazing results. Unfortunately, each
brand of colouring has a different intensity, so
its difficult to give precise measurements. Its

best to add colour a very small amount at a
time and give the mixture a good stir. Liquid
food colouring is available in all supermarkets,
but if you add too much to a cake batter, it can
go curdly. Gel or paste colourings give intense
colour without this problem.
Marble cakes work by having two

contrasting colours, so experiment!
ADORN THE CAKE
Try these topping ideas for dramatic results
Melted white and dark chocolate, spread on top and then swirled together
White glaze icing mixed with tiny drops of food colouring Two colours of
buttercream, piped on each half of the cake Two different colours of fruit
scattered on the top A sprinkle of mixed glitter
Option 1: Plum Pudding

Make the cake using the same

ingredients listed on the previous
page, without the cocoa
Servings: 8
100g/3oz/ cup diced plums

Deep red food colouring
3 tbsp demerara sugar

Mix up the ingredients as explained in the previous page.
Still divide the mixture into two bowls, but instead of
mixing cocoa in one half, stir in the plums. Once the plums
are incorporated, add the food colouring. You want a deep
red, rather than bright scarlet
Dollop the mixture into the tin as normal and then swirl
to marble the two. If any plums are popping out the top,
gently push them under the batter to prevent burning.
Place in the oven until risen and firm.
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Option 2: Cherries & Almond

Make the cake using the

same ingredients listed on
the previous page, without
the cocoa
50g /1.7oz/3 tbsp sliced
almonds
50g /1.7oz/3 tbsp cherries
Servings: 8
Preheat oven 180C, 350F, gas mark 4

Mix up the ingredients as explained in the
previous page. Still divide the mixture into
two bowls, but instead of mixing cocoa in
one half, youll use the cherries. Stone and
halve them and then stir through the mixture.
Put the mixture in the tin in the usual way,

swirling to ensure they marble. Before you
place it in the oven, arrange the sliced
almonds on the top of the cake.
Place in the oven until risen and firm to the
touch. Leave to cool.
Option 3: Dried Fruit & Apple

Same ingredients as the previous page,

except for the cocoa
100g/3oz/ cup dried fruit
Apple tea bag
Servings: 8
2tsp mixed spice

1 apple, peeled, cored and diced into
small squares
Green food colouring

Make up the apple tea and soak the dried fruit in it for 1 hour. Drain and
then make the cake, swapping the cocoa for the fruit, spice and apple.
Also stir in a tiny amount of green colouring. It needs to be quite light.
Place the two mixtures in the tin as before, swirl and then cook until
risen and firm to the touch.
Option 4: Rhubarb & Custard

Same ingredients as the previous page,

except for the cocoa
200g/7oz/ cup stewed rhubarb,
sweetened to personal taste
Servings: 8
100g/3oz/ cup ready-made

custard, the thicker the better
Pink food colouring

Mix up the cake mixture, swapping the cocoa for the rhubarb. Make
sure it is well combined. Put in a small amount of pink colouring just to
give the mixture a faint blush.
Place the mixture in the pan but also dollop in the custard. Swirl gently
and then bake until firm to the touch.
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Cowitoh ykour Chocolate & Salted

Kids
Caramel Cake
An easy cake thats perfect for ending a relaxed dinner
Cake:
170g/6oz/3/4 cup caster/superfine sugar
190g/7oz/3/4 cup self-raising/cake flour
35g/1oz/2tbsp cocoa
2 eggs
4 tbsp milk
1/4 tsp baking powder

1/4 tsp vanilla extract
100g/3oz/ cup chocolate chips (milk or
dark, depending on your taste)
80ml/3fl oz/1/3 cup double cream

1/2 tsp sea salt
Caramel:

200g/7oz/3/4 cup icing/confectioner's sugar
Icing:
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Servings: 12
Cook the cake
Preheat oven to 180C, 300F, gas mark 4. Line a rectangular tray.

Add all of the ingredients, except choc chips, to a bowl and mix until smooth. It will
take about 30 seconds with an electric mixer. Aim for a milk chocolate colour.
Tip in the chocolate chips and give a quick beat to mix through.
Whip the ingredients up

together for the cake
Place the mixture into the prepared tray and use a spatula to smooth out evenly.
Pop in the oven and cook until it springs back or a knife comes out clean. It will take
about 30 minutes.
Make caramel
Leave the cooked cake in its tray but place on a cooling rack until cold.
To make the caramel, add the sugar to 60ml water in a heavy bottomed saucepan.
Put over a gentle heat until the sugar is dissolved. Youll know when it happens,
because you will be able to see the bottom of the pan. Do not stir!
Watch that sugar doesn't burn,

a warm brown is great
Once dissolved, increase the heat and bring to a boil. Keep your eye trained on the
pan until the colour becomes light amber.
Remove from the heat and add the cream. It will sputter but will calm down.
Stir in the salt and vanilla extract and leave until cold.
Put the icing sugar and butter in a bowl and mix together. It will look like it will never
click, but keep going. The mixture will go from pale yellow and lumpy to white and
smooth. It will take about 5 minutes in an electric mixer.
Add 3/4 of the caramel and mix until combined.
Add the cream to make the

sugar turn into caramel
Spread over the cake and the use a spoon to drizzle the rest of the caramel over the
top. Cut into slices.
THE ART OF CARAMEL
Making caramel isn't difficult but it does require you to keep your eye on it. It can go from not
being ready to being a burnt, sticky mess within seconds so don't wander off. Obviously you wouldn't
want your kids playing with the hot sugar and caramel, but once it is cooled they can have fun pouring
it over the cake in different patterns.
Allow to cool slightly and then

pour over the cake
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Servings: 12
Blueberry Cake
The perfect end to a summer barbecue
Cake:
175g/6oz/1 sticks butter, softened
300g/10oz/1 cup caster/superfine sugar
4 eggs
Zest and juice of 1 lemon
The mixture will be curdly

for most of the recipe
140ml/5fl oz/ cup sour cream

250g/9oz/1 cup plain/all-purpose flour
2 tsp baking powder
150g/5oz/ cup blueberries
Mix the ingredients
We are using a Bundt tin here, which is basically a patterned tin with a hole in it. If
you dont want to use one, pick a deep 20cm tin. Whatever tin you decide to go for,
butter the insides of it.
Beat the butter and sugar together until they are pale and creamy. Add the eggs
one at a time and beat well after each addition. By the third one you might be
experiencing some curdle, but dont worry about it.
Incorporate the blueberries

carefully to avoid popping
Once the eggs are added, tip in the lemon juice and zest. Now add the soured
cream and beat for about 20 seconds. If the mixture wasnt curdly before, it will
be now!
Time to add the flour and baking powder. Beat gently until its all combined. Notice
how the curdle has gone? You should have a smooth mixture. If not, just beat for a
little while longer.
Tip in the blueberries and use a spoon or spatula to gently fold them in. Try not to
burst any.
If youre using a Bundt tin,

wipe the mess from the tube
Slow cooking
Spoon the mixture into your tin and then smooth the top. Put it into the oven for
at least 45 minutes. The cake should be springy to the touch and a skewer should
come out clean. Leave the cake to cool for a bit in the tin and then turn out to
cool completely.
TOPPING CHOICE
The blueberries explode when

cooking, releasing their flavour
The addition of the sour cream makes this cake very soft and moist, so you dont need any
icing. If you do want to pep things up, though, mash up about 100g of blueberries to a pulp and stir in
some icing sugar. Add just a small amount for a slightly sweet mixture or more for an intense icing hit.
Its up to you. Once mixed, spoon over the cake and let it dribble down the sides.
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ur
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Prep time: 25 mins Baking time: 1 hours
Servings: 8
Spicy Apple Cake

The taste of apple pie, but in a cake!
Cake:
200g/7oz/1 cups golden caster sugar
2 eggs, beaten
Make sure the mixture is

creamy for a light cake
200g/7oz/1 cups self-raising flour/cake flour

tsp cinnamon
4-5 cooking apples
Preheat the oven to 180C, 350F, gas mark 4. Grease and line a deep 20cm/8inch
cake tin.
Off and running
Put the butter and sugar into a bowl and stir until the mixture is pale in colour and
very fluffy. This will take about a minute if you are using an electric mixer.
Add a small amount of egg and beat to incorporate. Gradually add the rest, beating
well after each addition. By adding tiny amounts you reduce the risk of curdle.
Arrange the apples into the

bottom layer of cake
Tip the cinnamon into the bowl along with the flour and mix until smooth. Spread
half of the mixture over the bottom of the tin.
Peel and core the apples and then cut into thick slices. Lay these over the cake
mixture you put in the tin. Dont worry if you cant make them fit on a single layer,
just make sure all of the cake mixture is covered.
Tip the rest of the cake mixture over the apple slices, spreading out until smooth. Try
to cover all of the apple.
Cooking time
The addition of cinnamon gives

a subtle warmth
Bake for about 1 hours, or until a skewer comes out clean. Once out of the oven, let
it cool in the tin. Dont panic if the middle sinks a bit or the top is browner than youd
like, simply cover it up with a bit of icing sugar!
This cake is great with any hot

drink, so serve and enjoy!
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Chocolate Birthday Cake

A really indulgent chocolate cake, perfect for a special birthday occasion
Cake:
200g/7oz/ cup plain chocolate
350g/12oz/1 cups light brown sugar
5 medium eggs (at room temp, well beaten)
Ganache buttercream filling

and frosting:
500g/1lb 2oz/2 cups icing sugar
125ml/4fl oz/ cup fresh double cream
Chocolate ganache icing:

500g/1lb 2oz/2 cups dark chocolate
250g/9oz/2 unsalted butter (at room temp)
125ml/4fl oz/ cup double cream
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Servings: 16
Melt the chocolate
Preheat your oven to 160C, 325F, gas mark 3 and grease and line two square or
round 6inch sandwich tins.
Break your chocolate into pieces and melt in a bowl over a pan of boiling water.
Allow to cool until you are ready to add it to the mixture, give it a stir now and again.
Beat the buttercream until

light and fluffy
The cake mixture
Beat together the butter and sugar with a hand-held electric mixer for about 3
minutes until it is light in colour and fluffy in texture. Add a bit of the beaten egg
and then whisk again with the mixer, adding a little of the egg each time and
whisking each time until it is well mixed. Pour in the melted chocolate to this mixture
and continue to whisk. Stir in the vanilla extract and then mix in the flour.
Halve the mixture between the two tins and bake in the centre of your oven for 45
minutes. Once cooled take the cakes out of the tins and place on a wire rack to cool
completely and the crust will sink back down onto the cake. This is perfectly normal.
Spread the buttercream on

one cake and make a sandwich
Ladle the ganache onto the cake

and spread
SOLID BASE
When icing this cake, before

pouring the chocolate ganache icing
over, pop the cake into the freezer for
ten minutes. It stops the buttercream
from melting when you pour the hot
chocolate over the top, however you
will need to be quick with the pouring
as the cold cake underneath will cool
the ganache icing very quickly.
To make the buttercream, firstly whisk the butter in a large bowl for at least two
minutes with an electric mixer. Youll then need to sieve the icing sugar in a little at
a time, mixing well after each addition. Whisk slowly then once all the icing sugar is
in add the vanilla extract and continue to whisk on a higher speed until the whole
mixture is light and fluffy.
Break the chocolate into pieces and put them in a clean bowl. To make the chocolate
ganache part of the buttercream, bring the cream to the boil in a pan. As soon as
it boils take it off the heat and pour it over the broken chocolate pieces in the bowl
and stir it until the chocolate is melted. This should look very glossy. Leave it to cool
for 15 minutes then mix it in well to the buttercream with the electric whisk.
And assemble
If you are using a cake base then spread a little of the buttercream on the cake base
and stick the cake on top. Spread about a third of the mixture into the middle of
the cooled cake (its easier to use the side that was on the bottom of the tin) and
sandwich the two halves together. Then start to spread the rest of the buttercream
over the top and the sides and smooth down.
Break the chocolate into pieces and cut the butter into small chunks and put them
together into a bowl. Bring the cream to the boil in a small saucepan, as soon as it
boils take it off the heat and pour it over the chocolate and butter in the bowl and
stir it until the chocolate and the butter is melted. It should look dark, shiny and be of
a pourable consistency.
Make sure the cake is on a wire rack with lots of greaseproof paper spread liberally
underneath to catch any excess. Pour the ganache over the cake with a ladle. Spread
it gently over the whole of the top and the sides with either a palette knife or the
back of the ladle and spoon any excess back onto the cake.
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More ideas for birthday cakes

Celebrate the big day with these special cakes
irthdays are the perfect excuse for

a nice, big, heaving cake (as if you
needed an excuse!) and people love
receiving a home-made cake. Weve shown
you how to make an indulgent chocolate cake
but there are limitless other combinations for
any special occassion. Cake shouldn't just be

limited to birthdays!
On the pages here, we have a handful of
ideas to help you pick the perfect cake for that
special day. All of these will ice very well and
stand up to being left on a table while the
party carries on. They all also keep very well,

so if you do have some slices left over, your
birthday recipient will get to enjoy them after
the event.
We havent covered icing here but you can
use anything that takes your fancy.
"All of these cakes keep very well, so if you

have some left you can still enjoy it"
Option 1: Mocha
175g/6oz/1 sticks softened

unsalted butter
sugar
25g/0.8oz/2tbsp cocoa
Servings: 8
1 tbsp water mixed with 1tsp

coffee powder
2 eggs
150g/5oz/2/3 cup self-raising/
cake flour
Preheat oven to 180C, 350F, gas mark 4. Grease and line an

18cm/7inch deep pan.
Beat the butter, sugar and vanilla until light and fluffy.
Add the eggs and beat after each one. Mix in the cocoa and
coffee mixture and then fold in the flour. The mixture should
be smooth.
Place in the pan and bake for 20-25 minutes.
Option 2: Vanilla
Prep time: 20 mins Baking time: 1 hour 20 mins
250g/9oz/2 sticks unsalted

butter
250g/9/oz/1 cup caster/superfine
sugar
5 eggs
85g/3oz/1/3 cup plain/all-
Servings: 12
purpose flour
100g/3oz/ cup buttermilk
250g/9oz/1 cup self-raising/cake
flour
Preheat oven to 160C, 300F, gas mark 2. Grease and line a

20cm/8inch deep pan.
Beat the butter, sugar and vanilla until light and fluffy.
Add the eggs and beat after each one. Mix in the buttermilk
and then add the flours, mixing well after each addition.
Bake for 1 hour, 20 minutes until risen and firm.
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SPECIAL TOPPINGS
Luxurious ideas for that perfect topping
White chocolate fudge frosting Photo print search

online for edible prints and then decorate your cake with
embarrassing photos Buy some ready-made fondant and
mix in different colours. Cut these out using cookie cutters and
stick on the cake Plain white icing with loads of glitter
Option 3: Lemon Cake


2 eggs
1 heaped tsp baking powder
Servings: 8

1 tbsp of milk
Zest of 2 lemons
Preheat oven to 180C, 350F, gas mark 4. Grease and line two
20cm/8inch sandwich tins.
Beat the butter, sugar and vanilla until light and fluffy. Add the eggs
and beat after each one. Add the vanilla, beat and then add the baking
powder and flour. Mix until incorporated.
Place in the tins and bake for 20-25 minutes. Allow to cool and then add
a filling of your choice.
Option 4: Coconut Cake


2 tsp baking powder
50g/1.7oz/3 tbsp desiccated/
shredded coconut
Servings: 8
1 egg
125ml/4fl oz/ cup milk
Preheat oven to 180C, 350F, gas mark 4. Grease and line a 15cm/6 inch
deep pan.
Sift the flour and baking powder in a bowl. Rub in the butter until it
looks like breadcrumbs. Add the sugar and coconut and mix.
Mix the egg, milk and vanilla in a jug and slowly add to the flour to
make a firm mixture. You may not need all of it.
Tip into your tin and cook until risen and firm to the touch.
Beat the butter, sugar and vanilla until light and fluffy. Add the eggs
and beat after each one. Add the vanilla, beat and then add the baking
powder and flour. Mix until incorporated.
Place in the tins and bake for 20-25 minutes. Allow to cool and then
add a filling of your choice.
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Cookies,
Biscuits & Bars
The ultimate snack food that you can now create yourself
his chapter is perfect for anyone who

wants quick results and easy recipes,
or who is cooking with kids. Cookies
and biscuits are really easy to make, and the
fact you get to use different cutters makes
them a lot of fun as well.
Cookie and biscuit dough can often be
stashed in the fridge or freezer ready for when
you need an instant baked hit. We say cookies
and biscuits, if truth be told the two things are
the same. In the UK, we tend to say biscuits
while in the US and elsewhere, the item would
be referred to as a cookie. So we are going for
both in the spirit of global oneness!
We have covered the classic cookie/
biscuit recipes here. Youll learn the secret to
chocolate chip cookies, in addition to vanilla
cookies that can be simple circles or cut into
different shapes. For a traditional taste, we
have buttery shortbread as well as savoury
Parmesan crackers.
A bar refers to a cake that has been cooked
in a shallow pan and then is cut into, well,
bars! These are great for picnics, lunchboxes,

school fairs, parties pretty much anything.
We feature classic brownies which, with their
chocolatey fudgy centre, are difficult to resist.
We also have fruity apple bars, almondy
Bakewell bars and granola bars that make a
great breakfast treat.
Cookies, biscuits and

bars are perfect for quick
results and easy recipes,
or if you are cooking
with children
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Vanilla
Biscuits
Page 106
Shortbread biscuits, page 100
Make snacks that are good for you,

like these Granola Bars, page 114
Chocolate brownies, page 102
Dorset Apple Cake, page 104
Bakewell Bar, page 112
Parmesan Biscuits, page 118

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Cowitoh ykour
Kids
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Servings: 12
Chocolate Chip Cookies

The perfect snack for any occasion
Cookies:
150g/5oz/ cup golden caster sugar
2 eggs
Sprinkle in the chocolate chips

of your choice
tsp baking powder

tsp vanilla extract
200g/7/1 cup chocolate chips, you decide on
the colour
Preheat your oven to 190C, 375F, gas mark 5. Line baking trays with parchment. Use
as many as you can!
The fun part
Add the eggs and beat until incorporated. The mixture will not look super-smooth,
so dont panic.
Add flour and baking powder, mixing until just blended. This will probably take 20
seconds or so. The texture should be much smoother now and also lighter.
The mixture wont look

perfectly smooth
Add chips and mix quickly to evenly distribute. Use spoons or an ice cream scoop to
place equal(ish)-sized balls on the tray. Pop in the oven for ten minutes or so. Make
sure you leave a good gap between them.
A nice result
Take out of the oven when still soft and leave on the tray for a minute until they
harden up a bit. Transfer to a wire cooling tray and eat warm, preferably with a nice
glass of cold milk.
Its tempting enough to eat

like this
THE IMPORTANCE OF LEAVING A GAP
Cookies spread at an alarming rate when cooking, so if you don't leave a decent gap, you will
end up with one big cookie, rather than several small ones. You have been warned!
Form into balls and place

them on a tray
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More cookie ideas
Get one step closer to cookie nirvana with these options
ookies are a really versatile sweet

treat that never fail to please. Even
a technically bad cookie is still an
incredibly tasty cookie, so these are fantastic
for the greenest of bakers. The chuck it all in a
bowl and give it a wiggle ethos behind most
cookies also mean they are great for making

with kids. And you can stash uncooked dough
in the fridge or freezer for emergencies!
The options listed below all use the basic
ingredients and method listed on the previous
page, unless otherwise stated.
Option 1: Spiced Fruit & Chocolate

Basic cookie recipe, outlined on the

previous page
1 tsp mixed spice
Servings: 12
100g/3oz/ cup dried mixed fruit

(you can stick to raisins or sultanas if
you prefer)
Combine the ingredients as explained on the previous page. You then

need to add the mixed spice in with the flour and the dried fruit in with
the chocolate chips.
Divide into equal portions and place on the baking trays, with a nice bit
of space for them to spread.
Serve warm, with a nice cup of tea.
Option 2: Choc & Cherry

Follow the ingredients as outlined on

the previous page. We are going to
use dark chocolate chips but this also
works well with white chocolate chips.
Servings: 12
50g/1.7oz/3 tbsp dried cherries

50g/1.7oz/3 tbsp plain chocolate
Mix all the ingredients together as explained in the previous pages. Tip
in most of the cherries, but leave a small pile behind.
Arrange the cookies on the baking trays and bake. Bring them out
when ready and allow to cool.
While they cool, melt the chocolate and drizzle over the top. Scatter
the leftover cherries in this chocolate goo and allow to set.
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ADDITIONAL COMBINATIONS
The gift of cookies just keeps on giving

Orange & Cranberry, perfect for the holidays Chocolate & Orange
Butterscotch Chips, available in most supermarkets Marshmallow &
Raisins Honey & Oats Cashew Nuts & Maple Syrup Coffee & Chocolate
Spiced Plums White Choc Chip & Raspberry
Option 3: Peanut Butter & Choc Chips

Ingredients as listed on the

previous page
Servings: 12
2 tbsp crunchy peanut butter

Handful of salted peanuts
Mix up as in the instructions on the previous page. Add the peanut

butter before the chocolate chips and mix well. It might take a few goes.
Once the dough is ready, arrange on the baking trays. Scatter the salted
peanuts on the top, or if you are feeling tidy, press whole ones onto the
top of each cookie.
Bake and allow to cool a fair bit before eating.
Option 4: Apple & Oats

110g/4oz/1 stick soft butter

175g/6oz/ cup honey
1 egg
90g/3oz/13 cup wholemeal flour
Servings: 12
tbsp bicarbonate/baking soda

tsp ground cinnamon
125g/4oz/ cup porridge oats
1 apple, cored, peeled and diced

Cream butter, honey, egg and vanilla until smooth. Combine the flour,
bicarbonate/baking soda and cinnamon. Stir thoroughly.
Add the oats and apple and stir with a spoon to incorporate. Arrange
equal portions on a baking tray and bake for ten minutes. Leave to cool
on a wire tray.
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Servings: 8
Shortbread Biscuits
A classic recipe for a buttery-sweet satisfying biscuit
Rub the flour and fat together

to get the breadcrumbs
Shortbread:
Plus:

60g/2oz/ cup caster sugar/superfine sugar
A pinch of salt
8inch/21cm round or square loose-bottom

cake tin
Use your hands to rub in the butter, flour and salt in a bowl until it resembles
breadcrumbs. Add in the caster/superfine sugar and then knead it all together in the
bowl until it combines to form a soft ball. Chill for 30 minutes.
Get rolling
Roll out onto a floured surface to the size of the tin, about 5mm thick and press it
all into the tin until completely flat. Using a knife, score cuts into the mixture but not
right through to divide into appropriate biscuit sizes required, then use a fork to prick
the surface.
Mix together until it

resembles breadcrumbs
Bake for 30-35 minutes in a pre-heated oven at 190C, 375F, gas mark 5 until light
golden brown.
The finishing touches
Sprinkle caster sugar on top and allow the shortbread to cool in the tin. Remove
when it has cooled down, and divide into pre-prepared slices.
MORE FROM SHORTBREAD
You can use the basic mixture to make whatever shapes you wish. Children like to cut out shapes
with cookie cutters. If you do this, the cooking time will be reduced to 20-25 minutes.
Press the shortbread mixture

down into the tray
You ll have a tasty treat ready

in no time at all
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PICK THE CHOCOLATE
We have chosen to use milk chocolate here

to create the brownies. Youll find that many recipes
use dark chocolate, which you can if you prefer. Also,
dont be afraid to play with fillings. While we have
just white chocolate chunks here, you could add
in other kinds of chocolate, biscuit or even fudge
pieces for a personal touch to your brownies.
Cook
with yo
ur
Kids
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Servings: 10
Chocolate Brownies
Create the perfect brownie with this simple recipe
Brownies:
and cubed
200g/7oz/34 cup milk chocolate, in chunks
100g/3oz/5 cups plain/all-purpose flour
Melt the chocolate and the

butter together over a saucepan
50g/1.5oz/14 cup cocoa powder

100g/3oz/white chocolate, bitesize chunks
3 eggs
300g/10oz/113 cups golden caster/superfine
sugar
Preheat your oven to 180C, 350F, gas mark 4. Pop a pan on the hob, filled about
halfway up with water and get it to the boil. In a heatproof bowl, place the chunks
of butter and milk chocolate, then place this into the pan of boiling water. Ideally, the
bowl should hover over the water and not be submerged. You need to keep stirring
until all of the chocolate and butter is melted and combined. Leave to cool.
Wet to dry
Add chocolate to create the

main liquid mix
Sieve the flour and coca powder together into a separate bowl. Give the mixture a
quick stir to combine the two powders. Next, using a new bowl and an electric hand
mixer, or an electric blender, mix the eggs and sugar. It will take a while to combine
these even a powerful electric blender will take about two minutes, but it could be
up to five. You are looking for a pale yellow milky consistency that is smooth.
If youve been using a blender, tip the liquid into a bowl. Add your chocolate mixture
to the egg and sugar liquid and gently mix together with a wooden spoon. You
dont need to overwork it. As soon as you have a thick, even chocolate mixture, stop.
Next, add in your sieved flour and coca powder. At first, the whole thing will look like
chocolate flour, but keep stirring it in and you will end up with a thick, gooey shiny
mixture. Ensure you keep putting your spoon right to the bottom of the mixture and
lifting up, as the flour can cling to the bottom and you want to get it all mixed nicely.
The flour and cocoa powder

thickens up the mixture
More chocolate
Use a lined tin and smooth

the mixture so its level
Pop the mixture into the oven for 20-25 minutes. You will know when the brownie is
done when it has formed a crust along the top and the edges are starting to come
away from the tin. If you give the tin a wobble, the middle shouldnt move. However,
you dont want to overcook it, as the middle needs to remain moist. Check it at 20
minutes and then add another couple of minutes between each check. Leave to
cool slightly and serve warm with ice cream, slicing it up into chunks.
Now add in your white chocolate chunks and gently stir them in until they are
evenly spread throughout the mixture. Prepare a baking tin so that the bottom is
lined with greaseproof paper. Pour in your chocolaty mixture and smooth the top
over with a knife or spatula. Make sure that it is level all the way across.
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Servings: 12
Apple Cake Bars

A fruity, moist bar for mid-morning snacks
Cake:
Apple and sugar mixture with

a dash of lemon juice
225g/8oz peeled & cored cooking apples

1 squeeze lemon
1 pinch salt
1 tbsp milk
Preheat the oven to 180C, 350F, gas mark 4. Line a bread loaf tin (28cm/11in x
15cm/6in) with baking paper.
Mix it up
Core the apples and chop them into small pieces. Mix the apples and sugar together
in a bowl. Squeeze in lemon juice and stir to coat the apples. This stops them from
going brown.
In another bowl, rub the butter into the flour and salt until it resembles breadcrumbs.
Stir the apple and sugar mixture into the butter and flour. Add the milk and mix until
it creates a firm dough.
Mix the flour and butter until

small breadcrumbs
Press into the cake tin quite firmly, so there are no loose bits of mixture. Bake in the
middle of the oven for 35-40 minutes, until golden on top but not burnt.
Test your cake
To test if your cake is ready, place a clean skewer in the middle of the cake and wipe
on a piece of kitchen towel. If it comes out clean it is ready; if it comes out with
mixture on, place it back in the oven for 2 minutes and repeat the testing process.
This is how the cake should

look before cooking
Remove the cake from the tin using the baking paper to manoeuvre it out and leave
on a wire rack to cool before cutting, or it will crumble. Serve with a big, unashamed
dollop of cream.
OTHER IDEAS
Its well worth experimenting with other fruits in this recipe to mix things up even more. Plums
work very well, as do blackberries, peaches or bananas.
and this is how it should look

once removed from the oven
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Cook
with yo
ur
Kids
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Servings: 25
Vanilla Cookies
Simple, sweet and deeply satisfying
Cookie mixture:
100g/4oz/ stick salted butter (plus a little
extra for greasing)
120g/4 oz/ cup golden syrup
80g/2 oz/1/3 cup granulated sugar
Melt the ingredients on the

hob or a microwave

1tsp bicarbonate of soda/baking soda
1tsp baking powder
2tsp vanilla extract
Preheat your oven to 160C, 320F, gas mark 3 and grease two baking trays with
butter or margarine.
Put the butter, syrup and sugar in a heat-proof bowl and microwave in 20-second
bursts, stirring after each, until the mixture has all melted. You could also melt these
ingredients in a pan on the hob over a low heat.
Sift the flour, soda and baking powder into a bowl and add the vanilla extract. Stir in
the melted mixture with a wooden spoon and it will quickly form a smooth, goldencoloured dough.
The cookies will be greasy but

easy to handle
Prepare to bake
Shape into 25 equal-sized balls with your hands. The mixture will be greasy. Arrange
the balls onto your baking trays, leaving plenty of room between them to spread.
Press the top of each ball down with the back of a teaspoon as this will make them
spread and cook evenly. This is best done while the dough is still slightly warm.
Bake for 15 minutes and leave for 5 minutes before putting them on a wire rack to
cool completely.
You want them to be just

golden and crisp
BISCUIT TOP TIP
If you want to make these a bit more interesting you can ice them when baked or add 20 grams
of ground almonds and a teaspoon of nutmeg into the mix just after sifting the flour.
Serve on their own with a hot

drink to dunk them into
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Extra options for Vanilla Cookies

Take the basic recipe and transform it into something sublime
anilla is one of the seven wonders

of the baking worlds, in that it
instantly improves anything it is
added to. It is sweet without being cloying
and subtle without being weak and makes a
huge difference to anything it is added to. Try
leaving it out of a recipe that asks for it and we

guarantee you will notice the difference.
When buying vanilla, get the best extract
you can afford. Were not going to tell you that
you have to use a certain type, but you really
can tell the difference when it comes to vanilla.
Youll also find a bottle of natural vanilla extract

will last far longer than the cheap vanilla
flavouring you can buy.
All of the options here use the basic vanilla
cookie recipe on the previous page, so use
that as that starting point.
Option 1: Lemon & Poppy Seed


previous page
Servings: 25
Zest of 1 large lemon

2tbsp poppy seeds
Follow the instructions as for the vanilla cookies listed on the

previous page.
When you get to the step for sieving the flour, also add the
lemon zest and the poppy seeds. Ensure that everything is
mixed well before pouring in the melted butter.
Bring the dough together and then shape into equal-sized
balls. Arrange these on a baking tray, leaving room for them
to spread.
Bake until golden, which will take around 15 minutes.
Option 2: Chocolate & Orange

The same ingredients as listed

on the previous page
Zest of 1 orange
50g/1oz/3 tbsp dark
chocolate
Servings: 25
Follow the instructions as per the previous

page. Add the orange zest to the flour and
mix together before adding the melted
butter and bringing together.
Arrange the cookies on the baking tray and
bake until golden.
Transfer to a wire rack to cool completely.

Break to chocolate into small pieces and place
in a heat-proof bowl. Microwave for a few
seconds to melt.
Dip one half of the biscuits in the chocolate.
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Option 3: Spiced Pistachio


previous page
1tsp mixed spice
50g/1oz/3 tbsp unsalted
pistachios, whole
Servings: 25
Mix the spice in with the flour mixture and

then combine with the butter.
Bake until golden and then allow to cool on a

wire tray.
Form 25 small balls from the dough and

arrange on the baking trays. As you flatten
each one, pop a whole pistachio on the top
and push in slightly.
Sprinkle the cookies with golden glitter for a

decadent touch.
Option 4: Almond
Ingredients as listed on the previous

page
tsp of almond essence
Servings: 25
Dried cherries, or if you cant manage

to get hold of these, glac cherries will
work as a suitable replacement
Mix the ingredients as listed on the previous page, adding the almond
essence along with the vanilla essence.
Make into a dough, arrange on the trays and push a dried cherry (or
glac one) into the top of each cookie. If the cherry looks too large,
simple cut it to size.
Cook, cool and then enjoy!
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Prep time: 15 mins plus chilling time Baking time: 35 mins
Servings: 10
Millionaires Shortbread
Biscuit, caramel and chocolate we dare you to resist!
Shortbread:
175g/6oz/34 cup plain/all purpose flour
25g/34oz/2 tbsp cornflour
50g/2oz/312 tbsp golden caster sugar
140g/5oz/114 sticks unsalted butter, cold
Caramel:
Add butter cubes to sugar and

the two types of flour
225g/8oz/1 cup golden caster/superfine sugar
142ml/412 fl oz12 cup single cream

50g/134oz12 stick butter, cubed
12 tsp salt
Topping:
200g/7oz/34 cup plain chocolate (at least 70%
cocoa solids)
Preheat your oven to 160C, 320F, gas mark 3. Butter a 20cm/8in x 20cm/8in tin, or
anything that is roughly those dimensions.
Put the flours and sugar into a bowl. Add the butter cubes and rub together to make
breadcrumbs. If you have a food processor, do a couple of pulses to get the desired
crumb effect.
Rub the mixture until you

have breadcrumbs
Tip the crumbly creation into your tin and use the back of a spoon to press down
firmly. Cover all of the tin and then pop in the freezer for a few minutes. Now bake
for about 35 minutes, or until ever so slightly golden.
Make the caramel
Get a nice heavy-bottomed saucepan and put the sugar and 100ml water into it.
Over a gentle heat, slowly dissolve the sugar. Once it has gone, turn the heat up and
let the mixture boil away until it becomes a dark amber colour. This will take roughly
4 minutes. Do not move anywhere and do not stir!
Melt the chocolate so it is

silky smooth
Once it reaches its amber state, take off the heat and slowly add the cream. Carefully
stir. It will splutter and protest but will soon calm down. Finally add the butter and
salt and pour over the shortbread. Chill until cool.
Chocolate topping
Melt the chocolate and butter together, either in a bowl over some boiling water or
in the microwave. Stir until they are glossy and pour over the caramel. Chill until firm,
cut into squares and then tuck in before anyone else takes them!
Pour over the chilled caramel

and wait for it to set
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Prep time: 20 mins plus chilling time Baking time: 30 mins
Servings: 14
Bakewell Bar
A traditional English treat to enjoy with your cup of tea

Sweet shortcrust pastry:
Rub together the butter, flour

and sugar until breadcrumbs

1 pinch salt
2 tbsp caster/superfine sugar
1 medium free-range egg yolk, mixed with 2
tbsp cold water
4 tbsp raspberry jam
Topping:
60g/2oz/14 cup caster sugar

1 medium free-range egg
30g/1oz/2 tbsp self-raising/cake flour
14 tsp baking power
50g/2oz/312 tbsp ground almonds
2 tsp almond essence
Icing:
100g/312oz/12 icing/confectioners sugar
1-2 tbsp cold water
Dice the butter into small cubes. Sift the flour, salt and sugar and rub into the butter
until it resembles breadcrumbs. This will probably take about 10 minutes.
Work the dough into your dish

and prick the base with a fork
Mix the egg yolk with the water and add to the floured crumbs. Use a round-bladed
knife to mix the ingredients together. If the mixture seems dry, stir in a little more
water. Wrap the dough in plastic wrap and leave to chill in the fridge for 20 minutes.
Build the bar
Flour a surface and roll the dough out to approximately 28cm/11in x 19cm/7.5in. Flip
half of the dough over the rolling pin and lift into your dish.
Cover the base and the edges of your dish to approximately 3cm/1in high. Finally,
prick the base all over with a fork.
Spread raspberry jam evenly

over the dough base
Mix 4 large tablespoons of raspberry jam together and spread evenly over the base
of the dough. Leave to chill in the fridge for 10 minutes and heat the oven to 180C,
350F, gas mark 4.
Place the butter, caster sugar, egg, sieved flour, baking powder, almond essence and
ground almonds into a mixing bowl. Beat the ingredients together until thick.
Carefully spoon the topping over the jam to a smooth and even level. This can be
tricky, so use the under side of a tablespoon and try not to lift any of the jam into the
topping mixture.
Make the icing and almond

topping to complete your bake
Bake in the oven for 30 minutes or until the pastry is golden brown and the top is
firm to touch. Remove from the oven and leave to cool. Mix the icing/confectioner's
sugar with water and drizzle on the top, along with a scattering of almonds.
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Kids
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Servings: 8
Granola Bars
A quick and easy recipe on how to make a healthy snack

Bars:
225g/8oz/1 cup rolled oats
1 tsp ground cinnamon (level)
2 tbsp runny honey (heaped)
1 tbsp set honey (heaped)
Add all the raw ingredients

into a bowl
2 tbsp sesame seeds

2 tbsp pumpkin seeds
2 tbsp dried apricots
2 tbsp whole hazelnuts
1 large eating apple (any variety)
Start by heating the oven to 180C, 350F, gas mark 4. Place the oats and cinnamon
into a large bowl. Add the sesame and pumpkin seeds to the mix. Chop the apricots
into quarters with a sharp knife and add to the bowl. Cut the hazelnuts in half
and add to the other dry ingredients. Core the apple and chop into small chunks,
whatever size you think works best. For the purpose of this guide, make them into
1cm chunks. Add these to the bowl.
Melt the mixture
Mix together once youve added

the melted butter
Place the butter, and both honeys into a small saucepan. Heat over a medium heat
while stirring constantly. Once the butter has completely melted and it starts to
bubble, its ready. This should take a couple of minutes. Add the melted butter and
honey to the dry ingredients and mix thoroughly until all the oat mixture is coated
with the honey mixture.
Push and bake
Once its golden brown its

ready to come out the oven
Line an 8inch by 8inch tray with baking paper so it covers up the edges of the tray.
Put the mixture into the lined tray and press into the corners. Using the back of a
wooden spoon lightly press the flapjack mixture flat into the tray so it is smooth.
Bake for 12 minutes or until golden on the top but not burnt. Leave to cool on a wire
rack before removing from the tray, otherwise it can crumble and fall apart. Once
cool, cut into nine equal squares and enjoy!
MIX UP THE INGREDIENTS
You can use the basic recipe of oats, butter and honey and add any variations you like dates,
raisins, blackberries, pecans, mixed chopped nuts and sunflower seeds. Others like to experiment with
adding a tablespoon of crunchy peanut butter to the honey and butter when melting or mashing up a
banana and adding that to the dry ingredients.
Serve up as a snack alternative

to chocolate!
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Kids
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Servings: Depends on cutter
Jam Sandwich Cookies

A simple mix thats perfect for kids parties
Biscuit:
140g/5oz/23 cup caster sugar/superfine sugar
1 egg yolk
Use a shaped cutter to create

the biscuits
300g/10oz/113 plain/all-purpose flour
Filling:
6 tbsp jam
6 tbsp icing/confectioners sugar
Place the butter and sugar in a bowl and beat for a couple of seconds to combine.
Add the egg yolk and the vanilla and beat again to mix it all together.
Tip in the flour and mix once more. It should come together in a sticky dough. If
you are cooking with kids, let them mix this together with their hands. When done,
split in half and wrap each bit in some plastic wrap. Put it in the fridge to rest for
approximately half an hour.
Mix the jam with the icing

sugar to make the filling
Roll the dough
Get out one half of biscuit dough and roll out onto a floured surface. You want to roll
until the dough is roughly 3mm thick. Get your cutter of choice and get stamping!
Place the biscuits on a baking sheet (ideally lined with parchment paper). Keep
gathering your dough together and re-rolling until it is all finished. Make sure you
have an even number.
Using a smaller cutter, cut out the middle of half the biscuits. If there is room on the
tray, pop these on. Consider them an extra treat!
Once the filling is mixed,

spoon it onto the biscuit
Assemble the biscuits
Bake the biscuits for at least ten minutes, or until golden brown. If you have more
dough than biscuit trays or oven space, just keep it in the fridge until ready.
Cool the biscuits on a wire rack and mix the jam with the icing/confectioners sugar.
Spoon a bit onto each whole biscuit and then place the cutout half on top.
THEME YOUR BISCUITS
There are so many cookie cutters available these days that you can turn these biscuits into
something special just by getting a suitable cutter. Most shapes are available in different sizes so you
can still enjoy the cutaway effect. Also use different jams for alternative colour effects.
Sit back and enjoy the

sweet-centred biscuits
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Prep time: 5 mins plus chilling Baking time: 20 mins
Servings: 30
Parmesan Biscuits
These have a crumbly texture and intense cheese flavour

Crackers:
180g/6oz/34 cup grated Parmesan
Melt the butter in a large bowl in the microwave on full power for 10-15 seconds.
Melt the butter and then add

the flour, stirring to combine
Add the flour and use a wooden spoon to stir until combined.
When it comes together, add the cheese and mix well.
Create a sausage shape
Tip the mixture onto a board and divide into two. Shape each into a sausage shape,
about 4cm/112in x 19cm/712in. Wrap in plastic wrap and pop in the fridge for
20 minutes.
Add the Parmesan cheese and

be sure to mix well
While it is chilling, heat the oven to 180C, 350F, gas mark 4.

Unwrap the dough and cut into slices, about 12-inch thick. Place onto a baking tray
and bake for around 20 minutes until golden.
TASTY TOP TIP
These biscuits are full of flavour, but add herbs for even more. A couple of pinches and finely
chopped rosemary work very well, as does dill or basil.
Cut the dough into slices and

bake until golden
Enjoy your Parmesan crackers,

full of flavour
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Extra savoury biscuits

Add some serious tang to your baking arsenal
o self-respecting cheese board

should be seen without the addition
of some quality, biscuits and no
self-respecting cook should shy away
from making these from scratch. It really is
incredibly simple and you wont believe how
good the results can be. Whether you want a

bite-sized nibble to have with drinks or more
substantial boats to ferry a wedge of cheese,
you have loads of options available to you.
If you want to have a go at creating your
own savoury biscuit recipe, use our Parmesan
one on the previous page, omitting the

Parmesan for whatever you want. Or you
can use any of the ones listed here, again
swapping the ingredients out for what works
for you. If the bug takes hold of you, invest in
some good biscuit cutters.
Savoury biscuits work well with cheese

or on their own as nibbles
Option 1: Cheddar & Paprika
180g/6oz/1 sticks unsalted

butter
180g/6oz/ cup grated
cheddar
250g/9oz/1 cup plain/allpurpose flour
1 tsp smoked paprika
Servings: 20
Follow the instructions as for the

Parmesan biscuits listed on the
previous page. Instead of the
Parmesan, add the cheddar and
also sprinkle in the paprika.
Roll into log shape and chill.
When nice and cold, slice into discs

and bake for about 20 minutes.
When out of the oven, you can
sprinkle with a small amount of
paprika for extra heat.
Option 2: Cheese & Onion

175g/6oz/cup plain/all-purpose flour

1 tsp English mustard powder
100g/3oz/ stick cold butter
Grated shallot
Servings: 20
100g/3oz/ cup grated cheddar

25g/0.8oz/1 tbsp chopped pecans
Mix the flour and mustard with the butter to make breadcrumbs. Pat
the shallots dry and mix into the butter mixture, along with the rest of
the ingredients.
Form a dough, shape into a log about 6cm/2inches in diameter. Wrap
in plastic wrap and chill.
Preheat oven to 180C, 350F, gas mark 4. Slice the dough and bake.
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Option 3: Ham

50g/1.7oz/ stick butter, softened
1 egg
2 slices of chopped ham
Servings: 20
Pinch of salt
Rub the flour, salt and butter together to make breadcrumbs. Mix in the
egg and ham slices. Mix thoroughly to combine.
Roll into a thick log and then cover in plastic wrap. Put in the fridge for
20 minutes to firm up.
Preheat oven to 180C, 350F, gas mark 4. When the mixture is cold and
firm, slice into discs and bake.
Option 4: Oat
120g/4oz/ cup porridge oats

120g/4oz/ cup wholemeal flour
tsp salt
1 tbsp sugar
Servings: 12
120ml/4fl oz/ cup water

5 tbsp olive oil

Bash or process the oats to make a flour consistency. Mix with the
wholemeal flour, salt and sugar. Pour in the water and oil to make a soft
dough. Tip out onto a lightly floured surface and roll out to about 3mm
thick. Cut into rectangles.
Bake for ten minutes until golden brown.
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Pies & Tarts

Because you can never have too many pies
f you have steered away from making

pies because youve assumed they are too
difficult, now is the time to push the fear
back and embrace the pastry! It really isnt
difficult to do and if you make a few mistakes
we wont tell anyone. Besides, if you really
cant face making pastry you can always use
ready-made it would be a crying shame to
miss out on the tasty treats we have
in store.
We kick off with a classic
apple pie. Served warm
with ice cream, this simple
combination becomes a
thing dreams are made
of. For a more intense hit,
the pecan pie provides
a sophisticated end to a
dinner party, while a lemon
meringue gives a retro zing.
Pastry works really well
with savoury dishes, and
we have a great beef and
mushroom pie for a warming
dinner, in addition to a
delicious cheese and onion
tart that works hot or cold. For a
no-hassle midweek supper, try the
chicken pot pies. They can be
made in advance and then just
warmed through.
We know that pastry is a daunting
task for a lot of home bakers, so, if you havent
already, make sure you check out our guides
starting on page 28. These will walk you
through creating the most common types of
pastry in addition to running through the allimportant breadcrumb stage.
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Pastry works really well with

savoury dishes, and we have a
great beef and mushroom pie, in
addition to a delicious cheese and
onion tart that works hot or cold
Apple Pie, page 124
Pecan Pie, page 128
Treacle Tart, page 132
Beef & Mushroom Pie, page 142
Lemon Meringue Pie, page 136

Chicken Pot Pie, page 146
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Pies and Tarts
Serve withiccue stcraread,m

yoghurt or
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Servings: 8
Apple Pie
A much-loved favourite with global appeal
This is how the pastry should

look for the base
Pastry:
Filling:
500g packet of shortcrust pastry (chilled)

Flour for rolling pastry
1 egg white (whisked with a fork)
2 medium-sized bramley cooking apples

(about 600g)
2 tbsp of sugar
Make up the dough. If you're using ready-made pastry, cut a square 8cm by 8cm
(about 175g/7oz). Using a floured rolling pin and a floured work surface or board,
start to roll out the pastry, continuing to sprinkle flour under the pastry and on the
rolling pin to avoid them becoming sticky. Roll until the pastry is 27cm by 27cm.
Place this over the pie dish making sure you press right into the base. Trim the excess
with a knife and discard.
Roll out the remaining pastry to about 24cm to make the pie lid.
The filling
The pastry for the lid rolled

out on flour
Peel, quarter and remove core from apples and slice thinly and fill the pastry case
making sure it is higher in the centre as the apples will shrink with cooking. Sprinkle
the sugar over the apples. Brush the edges of the pastry case with the egg white
using a pastry brush. Place the lid over this and press firmly along the edges to seal it.
Trim off the excess pastry using a knife.
Make a slit in the middle about 2cms long to allow steam to escape. You can make a
pattern using a fork along the edges.
Bake at 200C, 400F, gas mark 6 for about 30-40 minutes. Test with a skewer to see if
the apples are soft and cooked through and the pastry is golden brown.
Fill the pastry with apples

and sugar
Remove and sprinkle a small amount of sugar over the pie. Serve hot or cold with
custard, greek yogurt or ice cream.
ADDED SPICE
To make a pie with a difference, sprinkle teaspoon of cinnamon powder over the apples
and add a handful of sultanas before cooking. Alternatively, add a handful of fresh or frozen blackberries
could be added to the apples as another option.
Crimp the edges with the

back of a fork
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Pies & Tarts
Ideas for Apple Pies

A few extra options so you get to devour even more pies
e should start by saying that

there is absolutely nothing wrong
with an apple pie. Served warm
with ice cream or custard, there are few things
that can top it. But there is no harm in spicing
things up every once in a while and we have
four delicious options for you to add to the

standard recipe listed on the previous page.
Its amazing what a difference just a couple
of extra ingredients can make, so try these
ideas out and then have a go at concocting
your own combinations.
Apples work well with loads of other

foods, so try them out in a pie!
Option 1: Apple & Blackberry
The same ingredients as in the

recipe on the previous page
Servings: 8
100g/3oz/ cup blackberries

Zest of 1 orange
Peel and core the apples and place in a large bowl. Tip in the
blackberries and stir gently to combine.
Zest the orange over the bowl and give a final stir to combine.
Spoon into the prepared pie dish and top with the pastry lid.
Make a steam hole and cook until golden brown.
Option 2: Apple, Custard & Toffee

Same ingredients as listed

in the recipe on the
previous page
100g/3oz/ cup readymade custard
Handful of toffees
Servings: 8
Peel, core and slice the apples. Sprinkle with

the sugar and spoon half into the prepared
pie dish.
Use a spoon to add the custard on top of the
apples. Try to spread it evenly.
Top with the rest of the apples.

Use your fingers or a skewer to poke the
toffees in gaps between the apples. Make
sure they are even.
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Option 3: Cheese Crust

560g/20oz/2 cups plain/all-purpose

flour
tsp salt
100g/4oz/ white fat/shortening
Servings: 8
85g/3oz/ stick cold butter

60g/1oz/ cup grated cheddar
140ml/5fl oz/23 cup ice water
Combine the flour, salt and fats together in a bowl until they resemble
breadcrumbs. Make sure the ingredients are nice and cold.
Stir the cheddar through the mixture until it is incorporated. Start
to add the water to the mixture and use a rounded knife to bring
together. You may not need all of the water, so dont tip it all in!
Mold into a ball, cover in plastic wrap and chill for 20 minutes.
Option 4: Apple, Peanut Butter & Chocolate

Ingredients for the filling, as

listed on the previous page
170g/6oz/ cup crunchy
peanut butter
170g/6oz/ cup dark
chocolate chips
Servings: 8
Peel, core and dice the apples. Put in a bowl

and sprinkle with the sugar.
Scatter the chocolate chips into the mix and

toss lightly to move around.
Add the peanut butter and combine. You

might find it easier to add a spoonful at a
time so you can distribute it evenly.
Tip into the pie case, add the hat and then
bake until golden.
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Pies & Tarts
Pecan Pie isicgre eacrtea-m!

even without
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Servings: 8-10
Pecan Pie
A delicious treat that demands to be smothered in vanilla ice cream
Whizz up the ingredients for

smooth dough
Pastry:
Filling:
275g/10oz/1 cup plain flour

75g/3oz/1/3 cup icing sugar
150g/5oz/11/3 stick butter
3 egg yolks
3 eggs
110g/4oz/1 stick unsalted butter, melted
4 tbsp golden syrup
285g/10oz/1 cup pecan nut halves
For the pastry, mix the flour and icing sugar by sifting them into a bowl. Cut the
butter into small cubes and then blend both in a food processor. Add the yolks to
form a dough. If youre using hands, crumble the ingredients to make breadcrumbs.
Place the pastry on a well-floured surface and roll it out. Turn it frequently so you get
a roughly round shape. It should be very thin, but be careful as it is quite sticky.
Make sure the surface is well

floured to stop dough sticking
Place your rolling pin underneath the pastry about a third of the way down and
lift it up. Drape it gently over a flan dish and then, holding the edge up, press it in
with your knuckle. Dont worry if you break the pastry; just push another bit in and
smooth over with your fingers.
Cut the excess pastry from around the edges, leaving about 2cm to allow for the
crust to shrink when cooking. Put in the fridge for 30 minutes.
Pecan filling
Preheat the oven to 200C, 392F, gas mark 6. To make the filling, beat the eggs in a
bowl with a fork or whisk, then beat in the sugar. Pour in the melted butter and then
mix in the remaining ingredients.
Lift the pastry up with the

rolling pin
Carefully spoon your mixture into your cooled pastry case and put it in the oven.
Bake for 10 minutes then reduce the temperature to 180C, 356F, gas mark 4 and
bake for a further 30 minutes. Keep an eye on the crust, as you may need to cover it
with tin foil for the last 10 minutes if it looks like it might burn.
You should be able to tell if its ready by using the classic trick of putting a skewer in
the middle to see if it comes out clean. Leave to cool in the dish, or if you have a tin
with a removable bottom you can cool it on a wire rack. Serve with crme frache or
ice cream.
GETTING PASTRY INTO DISHES
Place the filling in the case,

ready for baking
You can use your hands to gently push the dough into your pie dish, but if you find the
dough breaks, or your hands are very hot, there is another trick. Break off a bit of excess dough from
around the sides and form a ball. Now use this to push your pie case to the edges of the dish.
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Pies & Tarts
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Servings: 8
Lemon Tart
Full of zesty citrus flavour, this is a delicious dessert
Line the tin with pastry,

making sure there are no holes
Filling:
Tart:
Juice and zest of 3 lemons

Juice and zest of 1 lime
2 medium eggs
150g/5oz/2/3 cup caster/superfine sugar
Shortcrust pastry (enough to cover a 22cm

tart tin), See page 30 for how to make it, or
buy ready-made

Line the baking tin with the pastry, leaving about an inch or so to overhang. Make
sure you patch up any holes with extra pasty.
Cover the base with baking parchment or tin foil and fill with ceramic beans. Bake in
the oven for 10 minutes then take the beans out and leave the pastry to cool.
Zesty filling
Whisk the eggs, lemon and lime zest, and sugar in a large bowl.
Fill the casing with your

ceramic beans
Add the cream and juice. Continue to mix, but do it with a wooden spoon to avoid
creating too much foam.
Fill the pastry case with the filling and then bake until the filling is set for about
25 minutes.
MEASURE YOUR PASTRY
In order to ensure you have enough pasty, place the pastry dish on top of the rolled out
pastry and cut around the tin, allowing an inch between the edge of where you are cutting.
Whisk the eggs, sugar and allimportant lemon zest
Use a wooden spoon to mix

when adding cream and juice
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Grab a slice of
syrupy goodness
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Servings: 6
Treacle tart
Its sweet, sticky, cloying and absolutely heavenly
Use bits of dough to push

your crust into the corners
Pastry:
Filling:
100g/3oz/ cup plain/all purpose flour

50g/1oz/ cup unsalted butter
Zest of a small orange
A glass of iced water
50g/1oz/ cup fresh, white breadcrumbs

4 tbsp golden syrup
Get a large bowl and rub the butter into the flour until it resembles breadcrumbs.
Stir in the orange zest. Add water a tablespoon at a time until the dough comes
together (but isnt sticky). Shape into a ball, cover in plastic wrap and stick in the
fridge for about half an hour.
Preheat the oven to 200C/400F/gas mark 6. Put a baking tray in to heat up.
Line the tart tin
Put the breadcrumbs into a bowl and then stir in the golden syrup until you have a
nice and smooth mixture.
Roll out your chilled dough and

line the pastry tin
After the pastry has done its time in the fridge, flour a surface and roll it out. You are
looking for roughly 2mm thickness and a big enough circle for a 23cm tin. Place the
pastry into the tin and then pour in your syrup mixture. Cut away any excess pastry
around the edge.
Bake the tart
Place on the baking tray in the oven for 20 minutes at 200C, 400F, gas mark 6 and
then turn the oven down to 180C, 350F, gas mark 4, for another 10 minutes.
Stir breadcrumbs into the

golden syrup
Take out of the oven and let it cool on a wire rack. Eat when it has cooled down a bit,
or wait until it is cold.
NO SOGGY BOTTOMS
Anytime a filling is placed on pastry, you risk that pastry going soggy. While this is by no
means the end of the world, placing the tin on a preheated baking tray will crisp up the bottom of the
tart and help avoid a soggy mess.
As it cools, the mixture will

thicken to a glue texture
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Servings: 6
Cherry Pie
Use ready-made ingredients for a swift pudding
This is how the pastry should

look for the base
Pastry:
Filling:
500g/17oz packet of shortcrust pastry (chilled)

Flour for rolling pastry
1 egg white (whisked with a fork)
Two 410g/14oz tins of cherry pie filling
Cut the block of pastry in half. Using one half, roll out using a floured rolling pin and
a floured work surface or board, continuing to sprinkle flour under the pastry and
on the rolling pin to avoid them becoming sticky. Roll until the pastry is 30cms by
30cms (11x11 inches) to fit a 23cm/9inch pie dish. Place this over the pie dish making
sure you press right into the base. Trim the excess with a knife and discard.
Assemble the pie
Roll out the remaining pastry to about 27cms by 27cms (10x10 inches) to make the
pie lid.
The cherry pie filling. Don't be

afraid to pile it up!
Place the pie filling into the pastry case. Brush the edges with the beaten egg white
using a pastry brush. Place the pastry lid over this and press down along the edges
to seal it. Trim off the excess pastry using a knife. Make a slit in the middle to allow
the steam to escape.
Bake at 200C, 400F, gas mark 6 for about 25 minutes or until golden brown.
To finish off
Remove and sprinkle a small amount of sugar over the pie. Serve hot or cold with
custard or cream.
Make the edges pretty by

crimping with a spoon
The final result, all thanks to

shop-bought ingredients
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Prep time: 30 mins plus cooling Baking time: 20 mins
Servings: 8
Lemon Meringue Pie
This is a delicious pastry tart, with a tangy lemon filling topped with soft sweet meringue
Pastry case:
225g/8oz ready made shortcrust pastry
(chilled), or see page 30
Filling:
Roll out the pastry so it's

bigger than the dish
2 medium sized egg yolks

2 washed unwaxed lemons
275ml/9fl oz/1 cup cold water
225g/8oz/1 cup granulated sugar

60g/2oz/ cup cornflour
Meringue:
2 egg whites (medium size at room
temperature)
teaspoon cream of tartar
Heat the oven to 190C, 375F, gas mark 5. Roll out the pastry onto a floured work
surface using a floured rolling pin. Keep turning it and putting a little more flour
under it as needed. Roll it out to about 3mm thick and about 1 wider than the base
of the flan dish.
Cook the base
Fit it to the dish and cut the

excess from around the edge
Line the base and sides of the flan dish with the pastry, making sure you reach into
the corners. Cut off excess along the edges with a knife. Ease a piece of foil over the
dish and fill it with baking beans or any dried beans. The beans stop the pastry from
bubbling, cooking too fast and losing its shape.
Place it on the top shelf of the oven and cook for 10 minutes. Remove the foil and
beans and bake for a further 5 minutes until light golden and cooked.
Add the filling
Bake the pastry blind so that

it keeps its shape
The filling starts off a zesty

lemon colour
Grate the outside of 2 lemons into a medium saucepan, being careful not to remove
any of the white lemon underneath as this is very bitter and will ruin the flavour. Cut
both lemons in half and, using a juicer, extract all the juice, minus any pips!
Add the juice to the saucepan and then add cornflour and water. On a high heat
and stirring all the time, bring to the boil, reduce the heat slightly and then keep
stirring for a further 30 seconds, until it looks like and has the consistency of glue!
Remove from the heat and add all of the granulated sugar and 2 egg yolks. Stirring
all the time, bring back to the boil on a medium heat until it looks like lemon curd.
Pour into the pastry case and leave to cool.
EGG WASH ON PASTRY
If you are using a liquid filling with a pastry crust and you are worried about a soggy
bottom, put a thin glaze of egg wash on the pastry before filling. It will help protect it from liquid.
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Pies & Tarts
Set oven at 150C/300F/gas mark 2.
Make the meringue
Beat together two egg whites and the cream of tartar until glossy and fluffy, which
should be after about 1 minute. Gradually beat in the caster/superfine sugar to form
the meringue. Spoon the meringue on top of the pastry case, making sure it touches
the edges of the pastry, sealing it. Hit the surface with the back of a spoon to form
peaks. Cook for about 20 minutes, until just beige in colour, but not brown.
Once it's been heated the filling

turns translucent
Remove from the oven and allow to cool before serving.
Pour out the filing into the

pastry case
Whisk the egg whites into a

stiff meringue
Try our lemon meringue

options on the opposite page
STIFF PEAKS
It is important to fluff
the meringue top up, as this will help
brown the top when it is placed in
the oven.
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Other meringue fillings

If you tire of just lemon, give these two options a whirl
emon meringue is a complex dessert. You have the crisp pastry case,
the zesty filling and then a glorious cloud of sweet meringue on top. It
works well in any situation and although it has reached legendary status,
you can mix things up a bit if you have a hankering to try something new.
Because you have the sweet meringue topping, you can use fillings that
can sometimes be too sharp for other recipes. Here we have a lime option
and also a lemon and raspberry possibility. Both use the basic ingredients of
the filling used in our lemon meringue pie recipe, and also a similar technique
unless it states otherwise.
Option 1: Lime
Prep time: 10 mins Heating time: 5 mins
Same filling ingredients as

the recipe on the previous
page, with the exception of
Servings: 8
the lemon, which is omitted.

4 limes
Zest the limes into a saucepan and then juice them.

Add this to the saucepan. If the limes dont yield their
juice, blast them in the microwave for a couple of
seconds and try again.
Add the cornflour/corn starch and water. Bring to the
boil, reduce and stir until it looks like glue. Remove
from the heat and add the sugar and egg yolks. Take
back to the heat (stirring all the time), bring back to the
boil on a medium heat until thick.
Option 2: Lemon & Raspberry

Prep time: 10 mins Heating time: 5 mins
Same filling ingredients as

the recipe on the previous
page, including the lemon
Servings: 8
100g/3.5oz/ cup fresh

raspberries
Zest the lemons into a saucepan and then juice them.

Add this to the saucepan.
Add the cornflour/corn starch and water. Bring to the
boil, reduce and stir until it looks like glue. Remove
from the heat and add the sugar and egg yolks. Take
back to the heat (stirring all the time), bring back to the
boil on a medium heat until thick.
Gently stir in the raspberries.
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Servings: 10
Mississippi Mud Pie

A pastry-free version of an American classic
Base:
300g/10oz/11/3 cup digestive/Graham crackers,
bashed to crumbs
75g/2oz/ stick unsalted butter, melted
Filling:
Take your aggression out on the

bag of biscuits!

200g/7oz/1 stick of butter
2 tsp instant espresso powder
3 eggs
250g/9oz/1 cup caster sugar
2 tbsp sour creamy
3 tbsp golden syrup
Topping:
A sprinkling of cocoa powder
Bash the base
Mix the biscuits and butter together and then tip into a deep, 23cm/9 inch pie dish.
If you havent got one, a cake tin will be just fine.
Mix the crumbs in with the

butter to form the base
Chill the base in the fridge while you make your filling. Melt the butter and then stir
in the chocolate, and coffee. Stir gently until the chocolate is melted.
In another bowl, beat the eggs and sugar together until pale, thick and creamy. It will
take about 4 minutes with an electric mixer. Add the sour cream, golden syrup and
vanilla extract and mix until combined. Stir into the chocolate and coffee mixture.
Bake to complete
Get your base from the fridge and pour in the filling. Bake for at least 60 minutes. You
need the filling to puff up and form a crust on top, kind of like a brownie.
Beat the eggs and sugar

together until they thicken
Take out of the oven, pop on a wire rack and leave to cool. Watch the filling crack
and sink a bit but do not worry!
When the pie is cold, sift some cocoa on top to hide any ugly bits and increase the
chocolate hit even more.
THE AUTHENTIC VERSION
If you want something a little more in line with a traditional Mississippi Mud Pie, swap out
the biscuit base for a shortcrust base. Keep the filling the same, but whip up some double/heavy cream
for the topping and place some chocolate gratings as the final flourish.
Carefully fill the biscuit base

with the chocolate filling
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Pies & Tarts
STEAM HOLE
You have to let the

steam escape as the pie cooks.
If you dont, the pastry risks
combusting! Just a couple of slits
in the top will do the job, although
you can also buy special pie
funnels for a decorative touch.
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Prep time: 3 hours Baking time: 40 mins
Servings: 4
Beef & Mushroom Pie

A hearty, traditional meat pie
Filling:
Add a little flour and then

brown your beef
800g/28oz/3 cups braising steak cut into

1" cubes
225g/8oz/1 cup mushrooms (button or
chestnut) wiped clean and cut into quarters
1 large onion peeled and cut into thick slices
2 tbsp vegetable oil
3 tbsp plain flour
1 tbsp Worcester sauce (or brown sauce)
1 level tsp of dried thyme

570ml/19fl oz/2 cups hot beef stock (made
from a stock cube)
glass of red wine (optional)
Salt and milled black pepper
Topping:
Short crust pastry ready made is fine
Beaten egg or milk to glaze

Heat the oil in the saucepan (or casserole if using). Pat the meat cubes with kitchen
towel to absorb any moisture. Sprinkle 1 tbsp flour and cover the cubes of meat in
this. Now add the meat to the pan and turn in the oil until browned on the sides.
Mix in onions and mushrooms

and cover with stock
Sprinkle over 1 tbsp of flour and stir. Now add the sliced onions and chopped
mushrooms and cook for five minutes.
Stir in 1 tbsp of flour together with the thyme. Pour over half of the hot stock, stirring
well to pick up the crispy bits from the bottom. Next stir in the rest of the stock,
together with the Worcester sauce (and wine if using). Season with salt and pepper.
Assemble the pie
Fit the lid once your filling is

nicely cooked
Cover the pan, or casserole, with a tight fitting lid and simmer over a low heat
for 2-2 hours, or in the preheated oven for 2-2 hours, until the meat is tender.
During cooking, stir occasionally to prevent sticking. Taste and add more seasoning if
necessary. Place the cooked meat into a pie dish and leave to cool.
When the meat filling is cool, prepare the short crust pastry, as in the pastry-making
section, or if using ready made, roll out a piece large enough to cover the pie dish.
Trim the edges using a sharp knife. Make a slit in the middle of the pie to allow the
steam to escape during baking. Crimp the edges using a fork or pinching a pattern
with your fingers.
Brush the top of the pie with beaten egg or a little milk to glaze.
Wait until the lid is golden

brown and then enjoy
Place in the oven and cook for 35-40 minutes until golden brown and crisp.
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Pies and Tarts
Delicious!
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Prep time: 2.5 hours Baking time: 40 mins
Servings: 8
Cheese & Onion Tart
A perfect weekend light lunch when served with a green salad

Filling:
3 red onions
2 white onions
250g/8oz/1 cup grated cheddar cheese
50g/1.7oz/3 tbsp crumbled goats cheese
1tsp rosemary
Salt and pepper for seasoning
Roughly chop the onions - it

will seem like a lot of work!
3 medium eggs
100ml/3fl oz/ cup of double cream
Tart:
2tbsp vegetable oil
Shortcrust pastry
Peel and chop the onions in half, then cut them roughly into strips. Add the cooking
oil to a deep pan and then add the onions, turn the heat up until you hear them
sizzle and then lower the heat. Cover and let them caramelise for about an hour,
stirring them occasionally.
Prepare the pastry
Add ceramic beans to the

pastry case
Preheat the oven to 190C, 375F, gas mark 5. Roll out the shortcrust pastry to about
5mm thick on a lightly floured surface. Were using a 22cm loose-bottomed tin for
this one. Fill the tin with the pastry using that extra amount to hang off the sides. Fill
up any holes that are created with extra little bits of pastry you have.
Cover the base of the pastry case with foil or baking paper and then use ceramic
beans to fill the surface. Then pop in the oven for 10 minutes to blind bake. Once
done, remove the beans and leave the pastry to rest on the side.
Final mix
Set the cooked pastry aside

when its done
When the onions are done, take them off the heat and drain any excess water. In
a large bowl mix the onions, cream, cheddar cheese, eggs and rosemary until well
combined. Add some salt and pepper for seasoning and fill the pasty casing with
the mixture. Add a sprinkling of goats cheese over the top and bake for 25/30 mins.
SUBSTITUTING BAKING BEANS
You can buy ceramic baking beans from any good cooking shop but if you cant get hold
of any for the blind baking of the pastry, you can also use dried rice or uncooked white beans as they
will have the same effect and can be just as effective.
Evenly fill the pastry with the

filling and then bake
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Dig out the filling
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Servings: 1-2
Chicken Pot Pie
A small pie that packs a lot of flavour (and pleasure)

Pastry:
One batch of rough puff pastry (see page 32)
or ready-made puff pastry
Filling:
When the chicken is cooked,

evenly dice and leave aside
1 tbs olive oil

2 large chicken breasts
1 tbs plain/all-purpose flour
3 large carrots
2 sticks of celery
1 whole onion
150ml/5fl oz/ cup double/heavy cream
200ml/7fl oz/ cup chicken stock
Black pepper to season
Plus:
25cm/9 inch pie dish
Place the chicken breasts whole into a pot of boiling water, turn the heat down and
simmer for about 12 minutes until the chicken is cooked through. Remove from the
pot, cut into even sized chunks and set aside for later.
Preheat the oven to 190C, 375F, gas mark 5. Add the oil to a frying pan and add the
finely chopped onion, carrots and celery until soft. Add the flour, mix together and
cook for a further minute.
Soften all the vegetables in

some oil
Add the cream and stock. Stir well over a medium heat and then add the chicken.
Season with a sprinkle of black pepper.
Make the lid
Divide the mixture up and add to each pie dish and cover with a puff pastry pie
top. Using a fork press the edges of the lids down onto the pie dishes to ensure
they stick. Leave a little bit of overhang. Pop a hole in the middle of the lid to allow
the steam to escape. Place into the oven and cook for 15 to 20 minutes or until the
pastry is golden brown.
Add the chicken with the

vegetables, stock and cream
DON'T WASTE A THING
This recipe is perfect for using leftover chicken from the night before and even saves you
a bit of time as your chicken will already be cooked! Just add the precooked chicken in with the cooked
vegetables before putting into the pie dish.
Use a fork to make sure its

sealed properly
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Pies & Tarts
Pot pie options

Warming, filling and always a welcome sight
ot pies are absolutely brilliant. It is

impossible not to feel happy at the sight
of a small pot topped with a flaky and
golden pastry lid. And this is even before
you grab a fork and puncture the top,
sending up a cloud of pastry crumbs and
the irresistible smell of what delicious filling is

waiting for you inside.
Pot pies can be tailored for whatever
occasion you have planned. Include luxury
items such as lobster or steak for a special
meal, or experiment with vegetarian
alternatives. Sweet pot pies also work

extremely well, especially fruit ones.
We have used the basic recipe listed on the
previous page for our fillings here, omitting
the chicken breasts. Obviously the fruity pot
pie starts from scratch!
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Option 1: Chicken & Chorizo

Filling as listed on the previous

page
4 cooked chicken thighs, thickly
diced
Option 2: Vegetable
Servings: 2
100g/3oz/ cup chorizo, also

diced

page, without the chicken or
chicken stock
2 parboiled potatoes, diced into
Servings: 2
sizable chunks
Handful of button mushrooms
150ml/5fl oz/ cup vegetable
stock
Cook up the vegetables as listed on the previous page and

add the cream and stock once finished. Stir on the cooked
chicken and chorizo.
Cook the onion, carrot and celery until soft. Add the flour
and cook for a further minute.
Let the chorizo warm through and release its golden juices.
The rest of the ingredients will start to absorb the flavour,
especially the chicken.
Add the half-cooked potatoes and the mushrooms and

cook for a minute. Pour in the cream and stock and cook
over a medium heat until thickened.
Spoon into the pots, top with your pastry hat and then
bake until the pastry is a lovely golden brown.
Spoon the mixture into a pot and place the pastry lid on
the top. Bake until the pastry is golden brown and the
potatoes are cooked through.
Option 3: Fruit & Nut
Option 4: Apple & Raspberry

page, without the chicken and
onion
2 shallots, finely diced
Servings: 2
2 skinless salmon fillets, already

cooked
500g/17oz/2 cups of apples

300g/10oz/113 cup raspberries
150g/5oz/23 cup porridge oats
50g/1.7oz/0.4 sticks unsalted
Servings: 4
butter, softened
100g/3oz/ cup demerara
sugar plus extra for sprinkling
1 egg, beaten
Cook the carrots, celery and shallots until soft. Sprinkle in

the flour and stir to combine. Add the chicken stock and
cream and cook for a further minute.
Dice the apples into bite-sized pieces and tip into a bowl.
Tip in the raspberries and gently combine.
Break up the salmon into decent-sized pieces. You want

about a mouthful. Gently work this into the vegetable
mixture and then spoon into your pots.
Top with the pastry hat and cook until it is golden and
brown. Serve with a wedge of lemon.
Mix the oats, butter and sugar up together very roughly.

You want a buttery, lumpy oat mixture. Stir the oat mixture
in with the fruit and gently combine. Spoon into the pots
and top with the pie hat. Brush the beaten egg on top
and use the extra demerara sugar to sprinkle on top of the
pastry. Bake until golden brown and the sugar is crunchy.
Bake for 25 minutes, until the cakes have risen and are firm
to touch.
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Bread
Get those arm muscles working because
youre going to knead them
ou dont have to make your own

bread even if youre not near a
bakers you can pick up a decent
loaf from a supermarket. However, if you
decide to buy your bread, you really do miss
out on so much.
There is something very satisfying about
making your own bread that you simply
have to try it at least once. True, there is a
bit of waiting around and yes, you do have
to expend some physical exertion but once
that loaf is in the oven and the smell hits you,
everything is all worthwhile.
The good news with bread is that once
you have mastered the basic technique,
you are able to let your imagination go wild
with toppings and extra ingredients.
We begin with a basic white
and wholemeal recipe, which
you can use as the base for
anything you can dream
up. Youll also find an easy
recipe for dinner rolls and if
you want fresh bread without
the kneading, we have a loaf
that just needs a long rising time. No
kneading is required!
Of course, bread isnt just
about slicing a loaf. You can
use a flour and yeast
mixture to make
delicious pizza
dough, as well
as garlic bread
to go with it. For
picnics try the
cheese twists or
the cheese rolls.
Both are delicious

hot or cold.
Finally we feature a
fantastic recipe for a slightly
different breakfast idea. The
breakfast balls consist of sausage
and bacon enrobed in a warm and
crunchy bread casing. These tasty
meals are a really great start to the
day, and work just as well cold as
they do hot.
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There is something very satisfying about

making your own bread that you simply
have to try it at least once
Basic White Loaf, page 152
Take it easy with
No-knead Bread,
page 160
Basic Wholemeal Loaf, page 156
Dinner Rolls, page 158
Pizza Dough, page 162
Cheese Twists, page 172

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Bread
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STEAM TRICK
When you preheat the oven,

place a baking tray on the bottom. Just
after youve placed your bread in the oven
pour a small amount of water onto the
empty tray, then quickly close the oven
door to trap the steam. This will help to
create a good crust and a well risen loaf.
Savour the inlogaf

before slic
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Prep time: 1 hour 40 mins Baking time: 30 mins
Servings: 10
Basic White Loaf
Making basic white bread is not hard; follow this method to bake the perfect sandwich loaf
Bread:
500g/19oz/2 cup strong white bread flour
7g/ tsp of dried yeast
10g/ tsp table salt

1 tbsp (15ml) of olive oil
300ml/10fl oz/1 cup warm water
Place the flour, dried yeast and salt in a large bowl. Try not to let the yeast and salt
touch at this stage as the salt may kill the yeast.
Add water and oil to your

dry ingredients
Measure out the water and add the olive oil. Pour this into the bowl along with your
other ingredients.
Slowly bring the mix together with your hands until a rough dough is formed.
Scrape out the bowl onto a lightly floured work surface.
Knead the mixture
Get your hands in there and

mix the ingredients together
Knead the bread by pushing away part of the dough with the base of your hand
then pulling it back in order to stretch it. Do this until the dough is smooth and
satiny this will take around 10 minutes.
Roll into a ball and place into a large clean, lightly oiled, bowl and cover with plastic
wrap. Leave in a warm place for 45 minutes to an hour or until the dough has
doubled in size.
Scrape the dough onto your work surface and push the air out of the dough by
pushing your fingers into it and creating a circle with the dough.
Shape the loaf by rolling the dough in on itself from the top to the bottom creating
a tight cylinder shape and tuck the ends slightly under.
Knead the dough until it

becomes smooth.
Bake and eat
Place on a baking tray with the seam of the dough on the bottom. Dust with flour
and leave in a warm place to rise for 30 minutes. While the dough is rising preheat
the oven to 250C, 475F, gas mark 10 or its highest setting.
When your dough has risen, use a serrated knife to score a inch deep line length
ways across the top of your loaf.
Score a half-inch deep line

across the top with your knife.
Place on the middle shelf of your oven and bake for 10 minutes then turn your oven
down to 180C, 350F, gas mark 4 and bake for a further 20 minutes. Your loaf is fully
baked when it has a well-browned crust and sounds hollow when tapped on the
bottom of it. Cool on a wire rack.
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Bread
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Extra fillings for bread

Elevate the humble load into something divine
here can be no denying the power

of a freshly-baked loaf. The smell is
enough to send adults into a frenzy.
However great white bread is, with a few wellchosen additions you can propel a simple loaf
into something dreams are made of.
Bread is a natural partner to all sorts of

things, and can handle both sweet and
savoury options. The suggestions we have
here are all based on the basic bread recipe,
on the previous page. Just follow the recipe
until after the second knead and then add
Option 1: Chicken & Chorizo

1 batch of white bread dough

100g/3oz/ cup chorizo
100g/3oz/ cup cooked
chicken. Chicken breast works
the ingredients we have here. If you add them

earlier, you risk affecting the rising process and
could end up with a tough loaf.
The amount of ingredients here are pretty
flexible. If there is something you like more,
swap it out. We won't sulk!
Option 2: Cheese & Onion

Servings: 10
well but you can also opt for

thigh for more flavour

100g/3oz/ cup grated
Parmesan
50g/1.7oz/3 tbsp diced red
Servings: 10
onions
50g/1.7oz/3 tbsp crumbled
goats cheese
Preheat your oven as high as it will go.
After the second rise is complete, dice up the chorizo and

chicken pieces. You don't have to go teeny tiny, but you
want a bit of texture.
While the bread is on its second rise, gently fry the onions in
a small amount of oil.
Knead the chicken and chorizo into the dough until it is all
incorporated. Shape and then place in the oven.
The chorizo will leak all of its gorgeous juices as it cooks, so
this isnt a neat recipe. But as it releases its juices, it spikes the
bread with intense orange pockets of spice.
After the bread has risen, knead the onions in with

the bread. Then work in the cheeses, making sure that
everything is well combined.
Shape the load as required and place in the oven. Prepare
for the onslaught of amazing smells!
Eat while still warm.
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Option 3: Chocolate Hazelnut Swirl


200g/7oz/ cup of chocolate
hazelnut spread
50g/1.7oz/3 tbsp chopped
Servings: 10
hazelnuts
Handful of whole hazelnuts
Option 4: Herb

Bunch of parsley
Bunch of basil
Bunch of chives
1 tbsp of salted butter, melted

Salt and pepper to taste
Once the bread has had its second rise, roll out to very thin,
roughly the thickness of two pennies.
Cut all of the herbs into small sizes.
Slather this with the chocolate hazelnut spread, leaving a

thin gap around all of the edges.
Sprinkle the chopped hazelnuts over the spread, getting
them nice and even. Sprinkle the whole hazelnuts over.
Roll the dough up and cut into however many pieces you
want. Pop in the oven until golden brown and filled with
warm, melted hazelnut chocolate.
Servings: 10
After the bread dough has risen, knock it back and then
knead all of the herbs into the dough. Keep kneading until
they are evenly dispersed.
Shape the dough and then brush it with the melted butter.
Sprinkle the salt and pepper on top of the crust and then
bake until the bottom sounds hollow when tapped.
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FULL OF FLAVOUR
For extra flavour and texture

try adding a handful of mixed seeds into
your dough before adding the water. You
can also top your loaf with some seeds to
give it a beautifully rustic appearance.
ing for
You are lookxt
an even te ure
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Prep time: 1 hour 20 mins Baking time: 30 mins
Servings: 8
Basic Wholemeal Loaf
With these simple steps you can easily create a fantastic rustic wholemeal loaf
Bread:
500g/19oz/2 cup strong wholemeal bread
flour
7g/ tsp of dried yeast
Time to get your hands dirty

mix with your fingers
10g/ tsp table salt

1 tbsp (15ml) of olive oil
350ml/12fl oz/1 cups warm water
Place the flour, dried yeast and salt in a large bowl. Try not to let the yeast and salt
touch at this stage as the salt may kill the yeast.
Measure out the water and add the olive oil. Pour this into the bowl along with your
other ingredients.
Slowly bring the mix together with your hands until a rough dough is formed.
Scrape out the bowl onto a lightly floured work surface.
Knead the mixture
Wrap in cling film and leave

until its twice the size.
Knead the bread by pushing away part of the dough with the base of your hand
then pulling it back in order to stretch it. Do this until the dough is smooth and
satiny this will take around 10 minutes.
Roll into a ball and place into a large clean, lightly oiled, bowl and cover with plastic
wrap. Leave in a warm place for 45 minutes to an hour or until the dough has
doubled in size.
Scrape the dough onto your work surface and push the air out of the dough by
pushing your fingers into it and creating a circle with the dough.
Push your fingers into the

dough to get rid of air.
Shape the loaf by rolling the dough into a tight round ball and sprinkle the top with
flour or oats.
Bake and eat
Place on a baking tray with the seam of the dough on the bottom. Leave in a warm
place to rise for 30 minutes. While the dough is rising preheat the oven to 250C,
475F, gas mark 10 or its highest setting if it cant reach this temperature.
Place on a wire rack to avoid a

soggy base
Place on the middle shelf of your oven and bake for 10 minutes then turn your oven
down to 180C, 350F, gas mark 4 and bake for a further 20 minutes. Your loaf is fully
baked when it has a well-browned crust and sounds hollow when tapped on the
bottom of it.
Leave on a wire rack until it has completely cooled.
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HARD WORK PAYS OFF
The process of kneading means stretching and

working dough to combine all of the ingredients, which
creates a smoother, more elastic dough. You need to knead
for a long time to get good results, but your bread will be
worth it! Check out our guide to kneading on page 26.
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Prep time: 30 mins plus rising Baking time: 10 mins
Servings: 12
Dinner Rolls
Serve these simple white rolls on a side plate, warm from the oven
Bread rolls:
750g/26oz/3 1/3 cup strong white bread flour
7g/ tsp sachet of dried yeast
50g/1oz/ stick soft butter, cut into chunks
Combine all the dry

ingredients together
At the start the dough looks

lumpy and bumpy
110ml/4 fl oz/ cup warmed milk

2 tsp salt
Grab a large mixing bowl and add the yeast, salt and flour. With your hands, gently
combine the ingredients together.
Add the chunks of butter and use your fingers to mix it into the flour mix. You
want to rub the mixture between your fingers, until the whole thing resembles
breadcrumbs. This will take quite a while. If there is too much flour, then add an extra
chunk of butter to help mix it all together.
In a jug, combine the warmed milk and water. Add this to your breadcrumbs mix
and give it a stir with a wooden spoon until it is roughly combined. Continue to mix
with your hands until it forms a smooth dough. If you find that the dough is too wet
and is sticking to your hands, add more flour. If you have too much flour and the
dough is flaky, then add a tad more warm water.
Once you have a dough ball, turn it out onto a floured surface. It's time to start
kneading. You will want to knead for around 25 minutes to ensure that it is
adequately worked. The dough should feel elastic and smooth when it is done. Add
drops of water if it gets too dry as you work.
Rise and bake
Pop the dough into a large bowl and cover with plastic wrap. Set aside in a warm
spot until the dough doubles in size.
As the kneading process takes

place, the dough smooths out
Transfer the dough back to a floured surface. During the rising process, the dough
will get lots of air pockets, so you need to knead the dough again to knock this air
out of it. This is commonly called knocking back.
Separate the dough into individual balls. This recipe will make about 12 large rolls.
Roll the balls in your hands to smooth them out and then flatten them slightly. Place
them on a greased baking tray close together. Cover with plastic wrap once again
and return to your warm spot until the dough has doubled in size again. Preheat
your oven to 200C, 400F, gas mark 6.
You can shape and size your

rolls however you like
Transfer the baking tray to your oven. Bake for about 10 minutes, until the rolls are
golden brown on top and cooked through. Check they are cooked by tapping on
the base. It should sound hollow. Let the rolls cool slightly and then pull them apart.
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Servings: 8
No-knead Bread
This is a very easy recipe that doesnt require kneading, but it does take a night to rise
Bread:
450g/16oz/2 cups strong white bread flour
7g/ tsp fast-action bread yeast
1tsp salt
The dough once it has been

mixed and is ready to rise
1 tsp soft brown sugar (or regular granulated)

1 tbsp olive oil (best is extra-virgin)
350ml/12fl oz/1 cups lukewarm water
Using a large mixing bowl, combine the flour, yeast, sugar and salt. Then pour in the
water and the olive oil and stir with your hands (if you dont mind getting sticky) or a
spatula until its all mixed together, which doesnt take long at all. The dough will be
very sticky and looks a bit like thick porridge.
Cover the bowl with plastic wrap and let it rest somewhere warm (airing cupboard
or warm room) for at least 12 hours. The dough mix will have doubled in size.
Second rise
Turned out from the bowl to

be turned
Scrape the dough mixture out of the bowl onto a floured (using the same strong
bread flour that made with) work surface and sprinkle a little more flour on top.
Fold it over on itself two or three times only then roll it over so the folds are on the
bottom and shape it into a ball, trying not to handle it too much.
Oil a large round heat-proof dish or pot or tin. Place the ball of dough into the tin
and cover in with a tea towel then let it rise again for 1-2 hours in that same warm
place. It will rise by about half again.
Put the pot/tin/dish into a preheated oven at 200C, 390F, gas mark 6 and cover
with a lid. Bake for 15 minutes with the lid on then take it off and bake for a further
20-30 minutes. When it comes out it will be golden in colour and will sound hollow
if you tap it on the bottom. Pop it on a wire rack and leave it to cool for a bit.
After the bread has been

shaped for the first rise
IT LOOKS WRONG, BUT IT'S RIGHT
Once the dough has had that first 12 hours of rising it looks very bubbly like beer froth and
smells very yeasty though doesnt yet resemble normal bread. This is fine and is perfectly normal. The
finished version will look like a round farmhouse loaf and is quite smooth with a good crust on it.
Ready for the final rise. Notice

how it is smoother
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Servings: 2
Pizza Dough
You can give the take-away a miss with this delicious recipe
Dough:
500g/18oz/2 cup strong white bread flour
(plus a little extra for kneading and rolling)
300ml/10fl oz/1 cup tepid (warm) water
Mix the ingredients into a soft,

but not sticky, dough
20g/oz/1 tsp salt

20g/oz/1 tsp sugar
10g/ tsp fast-action dried yeast
Dissolve the yeast and sugar in half of the warm water. It will foam and try to form
clumps so keep stirring until it has made a solution.
Put the flour and salt in a large mixing bowl and then make a well in the centre with
your hand.
Pour the sugar-yeast solution into the well all in one go. Keeping your hand flat and
your fingers together, work the solution into the flour by moving your hand in a
figure of eight around the bowl. At this point the mixture will still be floury and wont
all stick together just yet.
Lightly flour the surface before

you start to knead
Pour in the other half of warm water gradually, about a quarter at a time, continuing
to mix it with your hand until all the flour comes away from the sides and is
combined into a non-sticky dough. Put a small amount of flour on a clean surface
and some on your hands, then tip the dough out of the mixing bowl onto it.
Work the dough
Roll the dough out into the

shape you want
OTHER BASES
This recipe is for one large

thin and crispy pizza, plenty for two. If
you wanted to make individual ones you
could divide the dough before rolling
out. Why not make lots of little bases for
great lunch-time snacks? You can freeze
them too, just put the rolled dough on a
baking tray and wrap in cling film before
putting in the freezer, then top and bake
straight from frozen.
Knead the dough for about five minutes. The kneading motion doesnt have to be
precise, you just want to make sure that all of the mixture is getting some of the
action. With the heel of one hand, push into a corner of the dough stretching it away
from you, then roll it back in before repeating the motion. Turn the dough frequently
and use both hands as you get into the rhythm. It will take a while but gradually you
will notice the dough become smooth and stretchy.
With a floured rolling pin, roll out the dough to a rough square about 1cm thick. This
will take a while as the dough should be so springy that it pings back, but persevere,
always rolling away from you and turning the dough to get an even shape.
Baking
Preheat the oven to 200C, 400F, gas mark 6. Put the base on a floured sheet of tin
foil and top it however you like, leaving a gap of around 2cm at the edges for the
crust. Cooking your pizza on tin foil instead of a baking tray means the base crisps
up much better. Cook in the oven for 10 minutes, but this might need to be a little
longer depending on your toppings.
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Bonus ideas for

tasty pizza bases
Preparing the dough is just the start
ubbling mozzarella, crispy pepperoni,

sticky onions and fresh peppers all
add up to a very tasty pizza. As tasty
as that all is, if you place the ingredients on
a homemade pizza base you are looking at
something very special indeed.
There is nothing wrong with a
straightforward base, as explained on the
previous pages. But when you want
maximum flavour, its not the ideal
platform to use.
Weve put together a little
selection of our favourite base
options here. Most use familiar
pizza ingredients, so they will
work in harmony with whatever
toppings you have. The base
needs to transport the flavours,
so make sure the top and bottom
arent fighting for attention.
We have used the ingredients and
method as described on the previous
pages, so read through that and complete. Go
all the way up to kneading it and then turn
here for some flavour inspiration. We havent
given measurements as it all depends on taste.
Option 1: Stuffed Crust

1 batch of pizza dough

Tube of processed smoked
cheese
30g/1oz/1/8 stick melted
butter
1 clove of garlic finely minced
Zest of 1 lemon
Servings: 2

Roll out the dough to a thickness of about
1cm/1/3 inch.
Cut the smoked cheese into long, thin strips.
Try to make them about 2cm/-inch thick.
Mix the garlic with the lemon zest and

melted butter. Use a pastry brush to brush
around all the edges of the dough.
Place the cheese strips all around the edges
and roll over. Use some more garlic butter
mix if you need it to stick down.
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Option 2: Herbs

Bunch of parsley
Bunch of dill
Servings: 2
Bunch of chives
Zest of 1 lemon
Pinch of sea salt

Finely chop the parsley, dill and chives. Mix with the lemon
zest and salt.
Once your dough has been kneaded as required, sprinkle
some of the herb mixture onto the dough and knead
some more to combine. Keep going until all of the mixture
is incorporated.
Roll out the dough to a thickness of about 1cm/13 inch, in
the desired shape. Get your toppings in place and cook for
about 10 minutes.
Option 3: Pesto
Option 4: Feta & Olives

Handful of basil
Handful of pine nuts
1 clove of garlic, crushed
Servings: 2
Lemon infused olive oil (or just

mix some lemon juice in some
olive oil)

Handful of olives (pick your
favourite but Kalamata olives work
particularly well)
Servings: 2
50g/1.7oz/3.5 tbsp feta

Black pepper to taste
Roughly chop up the basil and mix with the pine nuts,
garlic and a glug of lemon oil.
Slice the olives into generous pieces and put in a bowl.

Crumble the feta in the bowl and briefly stir to mix. Add
pepper to taste.
Start kneading this mixture into your dough until it is fully

incorporated. You may find you dont need all of it (or you
may want to add more!).
Roll the dough out, place on the baking tray and then bake
for 10 minutes. Keep an eye on it in case the basil starts to
burn. If it looks too brown, you can gently rest some foil
on top.
Roll out your dough, slightly thinner than you would

normally. Spread the feta and olive mixture onto the
dough and fold it in half. Gently roll out again to the
required size and thickness.
Bake in the oven until lovely and brown.
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Servings: 25
Cheese Rolls
These rolls are best eaten fresh out of the oven and shared with friends
Cheese rolls:
375g/13oz/1 2/3 cups strong white bread flour
plus a little for dusting the table surface
A pinch of salt
7g/ tsp dried yeast
4 tbs olive oil
Knocking back gets rid of any

excess air
200ml/7fl oz/2/3 cup room temp water

150g/5oz/2/3 cup grated strong cheddar
50g/1.75oz/ cup grated mozzarella
1 tsp dried thyme
100g/3oz/ cup melted unsalted butter
black pepper
Combine the flour, salt, yeast, oil and water in a bowl and mix with a wooden
spoon for 5 minutes until the ingredients are well combined and the dough forms a
smooth surface. The dough shouldnt be sticky or crumbly.
Lay the dough out on a lightly floured surface and press lightly with your fingers to
form little dimples. Then fold the dough over and loosely cover with plastic wrap.
Leave the dough to rest in a warm place for about 30 minutes or until it has doubled
in size.
Spread the filling on the dough

and then roll up
The assemble
Preheat the fan to 190C, 375F, gas mark 5 and melt the butter in a small pan over a
low heat.
Once the dough is ready, place it on a lightly floured surface once again and this
time roll it out to about 5mm thick. Try to aim for a rectangle shape to make it easier
to roll up.
Evenly spread the butter over the top of the dough covering as much as possible.
Scatter the cheese and thyme onto the buttered dough until it is covered and grate
a bit of pepper over the top.
Slice the roll into slices and get

ready to bake
Start from the top of the dough to start rolling. Gently tuck in the sides as you roll it
towards you forming a long tube.
Chop about an inch along until you reach the end and youre left with a number of
little swirly rolls.
Place in a non-stick oven dish facing up and dont worry if theyre touching. Bake for
about 20 minutes or until theyre golden brown.
OTHER VARIATIONS
You can shape and size your

rolls however you like
These rolls are perfect for adapting, why not add finely chopped jalapeo peppers to spice
things up a bit or some diced up pepperoni in at the same time as you add the cheese? You can even
spread the ingredients half and half to make a selection of different rolls.
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Servings: 8
Soda bread
This fills the home with a warm 'just baked' bread smell, making it great for a weekend treat
Bread:
500g/17oz/2 cup wholemeal flour (plus
some for dusting)
1/2 tsp salt

2 tsp bicarb of soda/baking soda
400ml/13fl oz/1 2/3 cups buttermilk
Make a well and pour in

the buttermilk
Sift the flour, bicarb/baking soda and salt in a bowl. Make a well in the middle and
pour in the buttermilk.
Using a wooden spoon, mix everything together. It should come together nicely
without being too sticky but it should still be a bit tacky. This should take about 4-5
minutes of gentle exercise.
Quick knead
Flour the surface of a table and knead the dough lightly with your hands. It shouldnt
stick in clumps but should become smooth after about 2 minutes of kneading.
Mix together with a wooden

spoon until combined
Once the dough is smooth, make a ball and place it on a lightly floured baking tray.
Using a knife, score a deep cross in the centre of the dough and cover with flour.
Place into the oven and bake for around 30 minutes until the crust is a lovely deep
golden colour.
LIGHT AND DELICATE
When kneading the dough after mixing all the ingredients together, don't be tempted to
do it for longer. In the case of soda bread, you will just make it chewy.
Roll the dough into a ball and

place on floured baking tray
Score a cross in the

middle of the dough
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Servings: 6
Garlic Bread
Try this and you will never buy shop-bought again

Bread:
Garlic butter:
220g/7oz/2 cups of strong, white

bread flour
1 tsp salt
tbsp instant yeast
tbsp sugar
57g/2oz/ cup melted butter

59ml/2fl oz/ cup olive oil
3 garlic cloves, finely chopped or minced (or
however much you like)
tsp salt
Zest 1 lemon
Chopped flat leaf parsley
Pepper to taste
Knead the bread dough until

it is smooth and elastic
Get a measuring cup and mix the sugar and yeast with a fork. Add the warm water
and stir. Leave for 5 minutes, the yeast will start to activate and go bubbly.
Put the flour and salt in a bowl and stir in the yeast mixture. It will be a soft dough
but if it looks sticky, add a bit of flour.
Place the ovals of dough onto a

baking sheet
Knead on a floured surface for about 10 minutes until smooth and elastic. If you are
using a dough hook, aim for 5.
Cover the bowl and leave to rise until doubled in size, which is about an hour and a
half in a warm place.
Shape your bread
The bread will puff up slightly

when cooking
Tip the dough out onto a floured surface and punch down. Split into equal sizes
and use your hands to make these into rough oval shapes, about a quarter of an
inch thick. Pop them onto a baking tray, leaving a bit of room between each for
spreading and puffing.
Mix up the garlic butter ingredients in a bowl (but leave the parsley for now) and
spread over the bread shapes. Cook in the oven for about 20 minutes, or until
golden and crispy.
Sprinkle with parsley and eat up.
Enjoy your garlic bread

fresh out of the oven
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Ultimate Cheese Twists

These are perfect snacks but are also great with soup
Twists:
Pinch of cayenne pepper
Pinch of paprika
125g/4oz/1 stick chilled butter
125g/4oz/ cup grated Grana Padano cheese

2 eggs
1 tsp of Dijon mustard
20g/oz/1 tbsp poppy seeds
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Servings: 12
Mix the ingredients
Preheat the oven to 180C/350F/gas mark 4.

Sieve the flour into a large bowl, dice the butter and add to the flour along with the
cayenne pepper and paprika.
Make breadcrumbs
The twists begin their life as

cigar shapes
Work the mixture with your fingers by pinching the butter cubes and rubbing them
between your fingers until the mixture resembles breadcrumbs. It should take about
5 minutes.
Add the cheese and stir until everything is well combined.
Separate the yolk and the white of one of the eggs, by breaking an egg but only
leaving a small gap between the two parts of the shell, and letting the white escape
into a bowl before emptying the yolk into another.
Put the bowl with the egg white aside and add the yolk, plus the entire second egg,
to the flour and cheese mixture.
Two twists are combined

to make the first shape
Add the mustard to this and stir with a wooden spoon until the mixture sticks
together. Push the mixture together with your hands, so it resembles a dough.
Cut the shapes
Sprinkle a clean, dry surface with flour. Tip the dough onto this and then knead
lightly for 30 seconds.
Cover (not wrap) the dough in plastic wrap and leave in a cool place for 30 minutes.
This is repeated to get the

final effect
Cut the dough into 24 equal portions. The best way to do this is to make it into a
small rectangle shape (doesnt matter how tall or wide), cut the rectangle in half, and
then each half in half, then halving each piece again and finally cutting the eight
pieces each into three equal portions.
Using your flat hand and the floured surface (top up if necessary), roll each of the 24
pieces into 8cm/3" long strips.
Get two of the strips, pinch the top of each together, and then twist them. When
they are twisted, pinch the two remaining ends together and place on a baking tray
lined with foil. Repeat until you have 12 twists, making sure that the twists are evenly
spaced out.
Whisk the egg white that was put aside earlier and then brush a small amount all
over each twist.
Tear and share your fresh

cheesy twists
Sprinkle the poppy seeds over the twists (they should stick). Place on the middle
shelf of the preheated oven for 18-20 minutes or until golden brown.
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Prep time: 10 mins plus rising time Baking time: 20 mins
Servings: 15
Breakfast Balls
If it works as a sandwich, it will work as a ball

Bread:
Filling:
500g/17oz/2 cups strong white bread flour

1 tsp salt
7g/ tsp fast action yeast
300ml/10fl oz/1 1/3 cups warm water (you
wont need all of it)
3 sausages
2 rashers of bacon
Ketchup to taste
Plus:
Egg wash
Put the filling in the centre

of the dough circle
Mix all of the dry bread ingredients in a bowl, then slowly pour in the water until it
all comes together. Tip the dough onto a floured surface and knead for about 10
minutes or whack in an electric mixer with a dough hook for 5 minutes.
Rising time
Put the dough in a bowl and cover to double in size. This will take about an hour in a
warm place, or you can mix it up the night before, leave in the fridge overnight, and
use the next morning.
Start to gather up the edges

to make the ball
While the dough is rising, chop the sausages and bacon into small pieces and fry to
cook. Put in a bowl and mix in some tomato ketchup to your taste.
Make the balls
Once the dough has doubled its size, tip out onto a floured surface and knock back.
Break off pieces, about 2 inches in diameter, and use your hands to flatten out into
a circle. Pick up some of the sausage/bacon mixture and place in the middle of the
bread circle. Gather the edges together and pinch to close. Your ball is made!
Work around to seal all edges

and form the ball
Repeat the process, placing each finished ball on a baking sheet. Leave a gap
between each one as they do get a bit bigger.
Once all the balls are made, beat the egg and then brush over the balls. Place in the
oven for 20-25 minutes, until golden and crisp on the outside.
Serve warm, with coffee, juice and a paper.
GO FOR PERFECTION
Leave some space as these

do puff up when baking
If you dont feel comfortable shaping these with your hands, roll the dough out to about
3cm thick and then use a round cookie cutter to make your circle. Place the filling in the middle, gather
the edges and away you go!
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Index
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Apple Cake Bars
104
Apple Pie
124
B
Bakewell Bars
112
Bars, Apple Cake
104
Bars, Bakewell
112
Bars, Granola
114
Beef & Mushroom Pie
142
Biscuits, Parmesan
118
Blueberry Cake
86
Blueberry Muffins
68
C
Cakes, Blueberry
86
Chocolate, Chocolate &

Stout Cupcakes
48
Cakes, Chocolate Birthday Cake
90
Coconut Cupcakes
46
Coffee Cake with Walnuts
78
Cookies, Choc Chip
96
Breakfast Balls
174
Bread, Breakfast
174
Bread, Dinner rolls
158
Cakes, Chocolate & Salted

Caramel Slab
84
Bread, Garlic
170
Cakes, Coffee Cake with Walnuts
78
Bread, No-knead
160
Cakes, Fruit Cake with Dark Beer
74
Bread, Soda
168
Cakes, Lemon Drizzle Loaf
76
Bread, White
152
Cakes, Marble
80
Bread, Wholemeal
154
Cakes, Spicy Apple Cake
88
Cakes, Victoria Sponge
72
Carrot Cupcakes with Cream

Cheese Frosting
56
Cookies, Jam Sandwich
116
Cookies, Vanilla
106
Cupcakes, Carrot
56
Cupcakes, Chocolate & Honeycomb 62

Cupcakes, Chocolate & Stout
48
Cupcakes, Coconut
46
Cupcakes, Lemon
54
Cheese & Onion Tart
144
Cupcakes, Maple & Pecan
60
Cheese Swirls
166
Cupcakes, Red Velvet
58
Cheese Twists
172
Cupcakes, Spicy Ginger
44
Cherry Pie
134
Cupcakes, Strawberries & Cream
50
Chicken Pot Pie
146
Cupcakes, Vanilla
40
Chocolate, Brownies
102
Chocolate, Birthday Cake
90
Chocolate, Choc Chip Cookies
96
Chocolate, Cupcakes with Chocolate

62
Frosting & Honeycomb
Chocolate, Chocolate & Salted
Caramel Slab
84
158
Dinner Rolls
F
Fruit Cake with Dark Beer
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74
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Pies, Pecan
128
Pizza Dough
162
R
58
Red Velvet Cupcakes
S
100
Shortbread
88
Spicy Apple Cake
Spicy Ginger Cupcakes with Vanilla

Buttercream
44
168
Soda Bread
G
Garlic Bread
170
Granola Bars
114
J
Jam Sandwich Cookies
80
Marble Cake
116
Millionaires Shortbread
110
Mississippi Mud Pie
140
N
160
No-knead Bread
Strawberries & Cream Cupcakes
50
T
Tarts, Cheese & Onion
144
Tarts, Lemon
130
Tarts, Treacle
132
Parmesan Biscuits
118
Lemon Cupcakes
54
White Loaf
152
Pecan Pie
128
Lemon Drizzle Loaf
76
Wholemeal Loaf
156
Pies, Apple
124
Lemon Tart
130
Pies, Beef & Mushroom
142
Lemon Meringue Pie
136
Pies, Cherry
134
Pies, Chicken Pot
146
Pies, Lemon Meringue
136
Vanilla Cupcakes with

Vanilla Frosting
40
Pies, Mississippi Mud
140
Victoria Sponge
72
M
Maple & Pecan Cupcakes
60
106
Vanilla Cookies
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Baking
Everything you need to know

to get started with baking
Learn the basics to getting started and then dive in and create something delicious!
Getting Started
Cupcakes
Cakes
Discover what equipment you need

and how to do the basic techniques
Learn the art of the perfect cupcake,

from vanilla through to coconut
Victoria Sponge, fruit cake, birthday

cake its all here and much more
Pies & Tarts
Bread
From choc chip cookies through to

granola bars and gooey brownies
Sweet and savoury pastry treats that

anyone can make at home
From basic loaves to filled rolls, this

chapter has all you need to get started
9.99
ISBN-13: 978-1908955043
9 781908 955043 >
www.imaginebookshop.co.uk
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Baking

Everything you need to know

The equipment you need

Imagine Publishing Ltd

Chicken Pot Pie

Page 136 Page 80

32 Techniques: rough puff

36 Techniques: the golden rules

Cookies, Biscuits & Bars

96  Choc Chip Cookies

70  Bonus muffin flavours

98  Bonus cookie recipes

74  Fruit Cake with Dark Beer

102  Chocolate Brownies

76  Lemon Drizzle Loaf

104  Apple Cake Bars

78  Coffee Cake with Walnuts

106  Vanilla Cookies

108  Bonus vanilla cookie flavours

82  Bonus marble cake ideas

110  Millionaires Shortbread

84  Chocolate & Salted Caramel Cake

112  Bakewell Bars

114  Granola Bars

62 Chocolate Cupcakes with

88  Spicy Apple Cake

116  Jam Sandwich Cookies

90  Chocolate Birthday Cake

118  Parmesan Biscuits

63  Bonus sweet flavours

92  Bonus birthday cake ideas

120  Bonus Savoury Biscuits

6 Baking for Beginners

Some of the recipes in the

40 Vanilla Cupcakes with

Pies & Tarts

124 Apple Pie

152 Basic White Loaf

126 Bonus apple pie ideas

154 Bonus white loaf ideas

128 Pecan Pie

156 Basic Wholemeal Loaf

130 Lemon Tart

158 Dinner Rolls

132 Treacle Tart

160 No-knead Bread

134 Cherry Pie

162 Pizza Dough

136 Lemon Meringue Pie

164 Bonus Pizza Bases

139 Bonus meringue recipes

166 Cheese Swirls

140 Mississippi Mud Pie

168 Soda Bread

116 Jam Sandwich Cookies

142 Beef & Mushroom Pie

170 Garlic Bread

160 No-knead Bread

144 Cheese & Onion Tart

172 Cheese Twists

162 Pizza Dough

146 Chicken Pot Pie

174 Breakfast Balls

32 Techniques: rough puff

36 Techniques: the golden rules

96 Choc Chip Cookies

70 Bonus muffin flavours

98 Bonus cookie recipes

74 Fruit Cake with Dark Beer

102 Chocolate Brownies

76 Lemon Drizzle Loaf

104 Apple Cake Bars

78 Coffee Cake with Walnuts

106 Vanilla Cookies

108 Bonus vanilla cookie flavours

82 Bonus marble cake ideas

110 Millionaires Shortbread

84 Chocolate & Salted Caramel Cake

112 Bakewell Bars

114 Granola Bars

62 Chocolate Cupcakes with

88 Spicy Apple Cake

116 Jam Sandwich Cookies

90 Chocolate Birthday Cake

118 Parmesan Biscuits

63 Bonus sweet flavours

92 Bonus birthday cake ideas

120 Bonus Savoury Biscuits