Sweet Dishes and Cakes



  • 1 cup powdered milk,
  • 1 egg, 1 tsp oil,
  • 1/4 tsp baking powder.


  • 1 cup powdered milk
  • All purpose flour 1 table spoon
  • Baking Powder half tsp
  • Egg 1
  • Oil 1 tablespoon


  • 1 liter milk,
  • 6 tbs sugar,
  • Seeds of 1 small illaichi,
  • 1 tbs chopped pista,
  • 1/2 tsp kevera essence.


  1. Mix together the ingredients into a dough and form into small oval, slightly flattened balls. Make very small balls.
  2. Meanwhile boil the milk with sugar and illaichi seeds.
  3. When the milk starts to boil add the malai balls. Add when milk is boiling upwards.
  4. When they start to swell up lower the heat and cook for 10 minutes. Keep boiling, the balls will expand.
  5. Just before removing from heat add kevera essence.Garnish with pista.
  6. Chill and serve.


  • 2tbs Sujji (semolina),
  • 2tbs oil ,
  • 4 tbs sugar,
  • 1/2 cup water,
  • Seeds of 3 small illaichi ,
  • Yellow food color (optional).


  1. Put the sujji and oil in a pot along with illaichi seeds and fry until slightly brown on very low heat.
  2. Meanwhile combine sugar and water to make a syrup. Add this to the sujji taking care not to burn yourself and cook on low heat to desired consistency.
  3. If you want to color the halwa add the color to the syrup before pouring it into the sujji.



  • 1 cup raw rice
  • 1 cup milk powder
  • 1/2 cup sugar
  • 1/4 cup almonds
  • 1/4 cup raisins
  • 1/2 tsp cardamom
  • 1 tbs pistachios


Place rice in a heavy based pan and add 2-3 cups water.

Bring to the boil and keep cooking until you go betond the point you would normally stop at when normally preparing boiled rice.

Continue cooking over low heat until most of the water evaporates.

Stir cooked rice so that it breaks up into smaller bits and becomes kinda mushy and has a porridge-like consistency.

Add sugar and stir. After 1-2 minutes, add milk powder and stir thoroughly until no lumps remain and mixture becomes creamy.

You can add 2-3 tbs coconut milk as well for added flavour.

Finally stir in coarsely chopped almonds, raisins and cardamom.

Cardamom can be substitued by cinnamon or freshly grated nutmeg.

Sprinkle with pistachios and serve on its own in small dessert bowls or as a sweet filling for dal puris. Can be eaten warm or chilled.



  • Sooji -1cup
  • Milk -1cup
  • Ghee or butter - 2tbsp
  • Sweetened condensed milk -1can or sugar 1 cup
  • Chopped almonds and cashews - 1/2cup
  • Raisins - 2tbsp


1. Heat ghee and saute sooji for couple of minutes.

2. Add milk. Keep stirring constantly.

3. Add condensed milk or sugar.

4. Add dry fruits. Stir for couple of minutes.

5. Serve warm or cold.



  • Sevia/vermicelli 2cups
  • Milk-3cups
  • Sugar-1/2 cup
  • Chopped almonds and cashews -1cup
  • Raisins-1/2cup
  • Dry dates 1cup
  • Ghee/butter-1cup


1. Boil Milk. Add sugar.

2. Chop the dates,almonds and cashews. Shallow fry along with raisins in ghee. Saute sevia in same ghee for couple of minutes.

3. Add sevia to the milk. Add fried dry fruits.

4. Stir for few miutes.

5. Serve warm or chilled.

Cooking tip: Doak the almonds dry dates and cashew for 4 hrs before chopping them.


  • For the Bread Slices
  • 8 Bread slices
  • Ghee/oil for frying

For the Rabadi (Milk Sauce):

  • 1-1/2 cups Full cream milk
  • 4 tbsp Condensed milk
  • 1/2 slice Bread, crumbled
  • 1/4 tsp Cardamom powder

Making the Shahi Tukra:

  1. Combine the ingredients for the rabadi in a non-stick saucepan, put on medium heat and bring to a boil while stirring continously.
  2. Once it starts to boil, reduce the heat and simmer the liquid until it starts to become thick.
  3. Take it off the heat when it has thickened to your liking and let cool. (Keep in mind that it will become thicker after it has been taken off heat, so don’t keep it on heat for too long.)
  4. Cut the bread pieces into triangles and remove the crumbs.
  5. Put a frying pan on medium fire and add about 2 tbsp each of oil and ghee.
  6. When the mixture heats up slightly, fry the bread pieces until they turn a light to medium brown on both sides (you would need to do this in batches, adding more ghee and oil – just be careful not to let the oi/ghee smoke).
  7. When you are ready to serve, arrange the fried bread pieces in a serving dish/plate and pour the rabadi over it.
  8. Let stand for a bit to allow the bread to soak up the sauce and garnish with chopped nuts if desired.
  9. If you like you desssert cold, put the serving dish in the fridge for about 10 to 15 minutes, take out and serve.



  • 200 gms Vermicelli
  • 1 cup Sugar
  • 5-6 tbsp melted pure ghee
  • 8 cardamoms
  • 6 almonds and a few pistachios finely chopped


  1. Put sugar, blanched cardamoms and 2 1/2 cups of water in a pan and heat till sugar is totally dissolved. Keep aside.
  2. In a thick-bottomed kadai or pan heat ghee.
  3. Add vermicelli and keep turning on low flame till golden brown.
  4. Add sugar syrup increase flame and cook. Reduce flame when sugar syrup is fully absorbed.
  5. Cover and keep on low flame for 5 - 7 minutes till you see steam coming out.
  6. Serve hot garnished with chopped almonds and pistachios.


To make Cheese:

  • Whole Milk:  1gallon
  • Vinegar or lemon juice: 2tsp

To make the syrup:

  • Sugar 2 cups
  • rose water 1tsp


  • Bring milk to a nice boil.
  • Add vinegar or lemon juice and stir until it curdles.Sstrain it in a cheese cloth to separate the liquid.
  • Keep it tied in the cloth for atleast 2hrs to strain all the liquid.
  • Make round balls with the strained cheese.
  • Make sugar syrup by boiling 2 cups of water with 2 cups of sugar.
  • Add the cheese balls in to the sugar syrup .Mix in some rose water.
  • When cool refrigrate for 2hrs before serving it.


  • Evaporated Milk 1can (14oz)
  • Whipping Cream 1cup
  • Condensed milk 1can(14oz)
  • Cardamom ground 2tsp
  • Almonds coasrely powdered 1tsp


1. In a large bowl mix all the ingredients.

2. Freeze in popsicle moulds or in a bowl overnight.

3. Scoope out the frozen kulfi or the popsicles.


  • 1 cup white flour, maida,
  • 1/2 level teaspoon bicarbonate of soda,
  • 1 tablespoon yogurt, beaten,
  • 2/3 cup water,
  • Few drops of jalebi (orange red) colour.

*For Syrup:

  • 1 & 1/2 cups sugar,
  • 1 & 1/2 cups water,
  • Oil for deep frying.


1. Sieve flour and bicarbonate of soda together in a bowl. Add yogurt, food color and water. Whisk to a smooth batter. The consistency should be like thin pancake batter. Add little more water if necessary. Leave aside to rest for about 5 hours at room temperature or overnight in the refrigerator.

2. Put sugar, water and cardamoms in saucepan. Bring to boil, stirring until the sugar has dissolved. Boil rapidly for about 2-3 minutes or until a thick syrup has formed.

3. Heat ghee or oil in a deep frying pan or karahi to 170C or 325F. Pour batter in polythene bag or in a muslin cloth and hold it like a piping bag, make about 3mm hole at the base. Pipe jalaibi shape (pretzel shape) into hot oil. Fry both sides for about 3-5 minutes or until crisp.

4. Remove with a slotted spoon, drain on absorbent kitchen paper and then place in the hot syrup for 3-5 minutes, remove with a slotted spoon and transfer to serving dish.

5. Serve warm with green tea or warm milk. Serve Immediately.

• Serves: 6 People.

• Preparation Time: 15 minutes.

• Cooking Time: 30 minutes.



1. Milk Powder (Nido) 2cups

2. All purpose flour 2Tsp

3. Baking soda one pinch

4. Heavy Cream for making the dough.

5. Oil for deep frying

6. Sugar 2cups

7. Cardamoms 2

8. Saffron 1pinch

9. Rose water 1tsp


1. Make soft dough with cream, milk powder and flour.

2. Make sugar syrup by adding 2cups of sugar in 1cup of water. Add cardamom, saffron and rosewater.

3. Heat oil and make the dough into balls.

4. Fry them on medium flame until golden brown.

5. Drop them in warm sugar syrup and serve when soft.

Cooking tip: To make richer jamuns add some khowa while making the dough.



1. Ricotta Cheese 2 cups

2. Whole milk 2 cups

3. Cardamom powder 1/2 tsp

4. Raisins 1/4 cup

5. Chopped almonds and cashew 1/4 cup

6. Sugar 1 cup


1. Bring the milk to a boil. Add sugar stir well.

2. Add cheese and keep stirring occasionally.

3. Cook until the milk is all absorbed.

4. Mix in the raisins and chopped cashew and almonds.

5. Serve warm or cold.


  • Cashews-2 cups
  • 2 sugar-2 cups
  • 3 ghee-2 tbsp
  • 4 milk-1/2 cup
  • 5 cardamom powder-1/2tsp


1. Soak cashews in milk for couple of hours. Grind to a fine paste.

2. Heat ghee add the cashew paste, cardamon powder and sugar. Keep stirring untill the ghee appears in the corners of the vessel.

3. Pour in a tray. Allow to cool. Cut in to diamond shape pieces.

4. Garnish with silver and serve.



  • Big Carrots -6
  • Milk-2cups
  • Ghee-2tbsp
  • Sugar 1cup
  • Chopped almonds and cashews-1/2cup
  • Raisins-2tbsp


1. Boil milk until it reduces to half its original quantity and appears thick and creamy.

2. Grate carrots. Heat ghee in a big pan and add the grated carrots. Saute for a couple of minutes. Add sugar and saute until sugar is caramelized.

3. Add the thick creamy milk.

4. Stir occasionally and cook until the ghee appears to be leaving the vessel.

5. Garnish with dry fruits.

Serve warm or cold.



  • 225g (8oz) strawberries, pureed
  • 100g (4oz) blackberries, pureed
  • 100g (4oz) raspberries, pureed
  • 4 tbsp elderflower cordial
  • Powdered sweetener (optional)


1. Mix together the strawberry, blackberry and raspberry puree. Strain through a fine sieve to remove the tiny pips, then add the elderflower cordial and 200ml (1/3 pint) water. Taste the mixture, adding powdered sweetener, if needed.

2. Freeze with or without an ice cream maker, following the manufacturer's instructions or the method above.

Makes 4 servings



  • 1 x 170ml can evaporated milk, chilled
  • 225g (8oz) ripe strawberries, pureed
  • Powdered sweetener, to taste


1. Pour the evaporated milk into a large bowl and use a hand-held electric mixer to whisk it until very light and foamy. This will take about 5 minutes.

2. Add the pureed strawberries and whisk again until incorporated. Taste the mixture, adding powdered sweetener, if needed.

3. Pour into a suitable freezer container. Freeze for about 1 hour, then remove from the freezer and whisk well to break up the ice crystals. Repeat once more as the mixture freezes, then freeze until solid.

Makes 4 servings



8 Spoon full milk powder

1 spoon full self raising flour

1 spoon oil (for a healthier option choose olive oil)

1 egg


Granulated sugar (1 cup)

Water (1 cup)

Cardamom (small amount needed to sprinkle over the dessert, halve the cardamom before dressing dessert).


1. Mix all ingredients, starting with the milk powder, self raising flour, oil and finally the egg.

2. Once all ingredients have been mixed, it should form a soft dough. Mould into small round balls.

3. In heavy bottomed pan heat oil for a few minutes warm enough to fry the balls. Please make sure it is on a low heat.

4. Once the oil is warm enough, place the balls in the oil and fry gently stirring the balls around. Please make sure the balls are golden all the way round before taking them out. This may take 10 minutes to fry but as noted make sure the balls are golden all the round.

5. While the balls are frying, prepare the syrup.

6. Place the water in a saucepan and boil with the sugar until the sugar dissolves.

7. Once the sugar dissolves, keep boiling for a few minutes until the liquid becomes syrup like texture. Bring the mixture to a boil.

8. Place the syrup in a dish.

9. Once the balls have turned golden take the balls out and drain the oil completely.

10. Place the balls in the syrup dish and mix gently until the balls are covered in the syrup. Leave the hot sweet dish for a few minutes until the balls are fully immersed in the syrup. Please note that any disturbances will break the balls apart.

11. Lastly, the halved cardamoms can be sprinkled over the rasgulla to add a wonderful aroma.

12. Once cooled, the rasgulla can be eaten.


  • 150g digestive biscuits
  • 75g butter
  • 2 large egg yolks
  • 397g can condensed milk
  • 100ml freshly squeezed lime juice
  • Finely grated zest of 1 lime
  • Icing sugar, to dust
  • Lime zest and slices, to decorate


1. Put the biscuits in a bag and roll firmly with a rolling pin. Melt the butter and mix with the biscuit crumbs. Put in a 19cm flat tin and press firmly against the sides and base with the back of a spoon to make a flan case.

2. Put the egg yolks and condensed milk in a bowl and mix together, then add the lime juice and zest, and stir until the mixture thickens slightly.

3. Turn into the flan case, level the top and chill for 2 hours until the filling sets. Dust with icing sugar. Decorate with grated lime zest and thin lime slices.

(Please note: pregnant women should avoid eating raw egg yolks.)



  • 2 tsp cornflour
  • 600ml (1 pint) full fat milk
  • 1 vanilla pod, split lengthwise
  • 3 egg yolks
  • 1 whole egg
  • 50g (2oz) fruit sugar (Fruisana)


1. Blend the cornflour with 2 tbsp of the milk. Set to one side. Put the vanilla pod into a saucepan with the remaining milk. Heat until almost boiling, then remove from the heat. Cool and infuse for 10 minutes.

2. Whisk the egg yolks, whole egg and fruit sugar together in a bowl.

3. Remove the vanilla pod from the warm milk and use a sharp knife to scrape out its seeds, adding these to the milk. Whisk the milk into the egg mixture with the blended cornflour. Pour the mixture into a saucepan and heat gently, stirring constantly with a whisk until the mixture thickens. Cool the mixture, stirring often to prevent a skin from forming, then chill it in the refrigerator until icy cold.

4. If using an ice cream maker, pour the chilled liquid into the freezing bowl and churn the mixture, following the manufacturer's instructions. Spoon into a freezer container and freeze until solid.

5. If freezing without an ice cream maker, tip the mixture into a suitable freezer container. Freeze for about 1 hour, then remove from the freezer and whisk well to break up the ice crystals. Repeat twice more as the mixture freezes, then freeze until solid.

Makes 8 servings


  • 2 1/4 cup water
  • 1 1/2 cup sugar
  • 1 teaspoon lemon juice
  • 3/4 cup almonds
  • 1/2 cup butter
  • 3/4 cup semolina


1. Bring water, sugar and lemon juice to a boil in a pan.

2. Simmer for a few minutes.

3. Chop the almonds finely and fry them in hot butter together with the semolina until they are golden.

4. Add the hot syrup slowly stirring constantly over low heat until the mixture thickens.

5. Remove from heat and cover the pan. Let cool slightly.

6. Pour into greased moulds and flatten out the tops. Take out and serve warm.


  • 1 package filo pastry sheets
  • 4 cups chopped walnuts or pistachios
  • 1 tablespoon cinnamon
  • 1 teaspoon all spice
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup sugar
  • 1 pound unsalted butter

Honey Syrup

  • 4 cups sugar
  • 2 cups water
  • 2 tablespoons lemon juice
  • 1/2 cup honey


1. In a heavy saucepan combine all ingredients for honey syrup and bring to a boil over medium heat. Continue to boil for 5 minutes.

2. Take from heat and let cool. Preheat oven to 350F.

3. Butter a 9" x 13" glass pan.

4. Combine nuts, sugar and spices in a bowl, set aside.

5. Melt butter. Layer half of the filo dough sheets one at a time onto glass pan, brushing each sheet with melted butter.

6. Pour nuts mixture over dough and continue layering remaining filo sheets as before.

7. Cut into 2" diamonds.

8. Bake 30 minutes. Reduce heat to 225F and bake an additional 30 minutes.

9. Pour cooled syrup over warm pastry.

10. Let stand at least one hour before serving.


  • 1 cup plain flour
  • ¼ cup icing sugar
  • 1 spoon clarified butter (ghee)
  • Small amounts of pistachios or almonds of your choice


1. Put enough oil in to smooth the mixture.

2. Put a small handful of water, enough to roll the dough into small balls. Flatten the top of the balls.

3. Soften dates and roll into small balls, place on the round flattened dough (the balls)

4. Roll the dates into the dough (balls), flatten these balls slightly.

5. Press an almond or a pistachio at the end of each piece.

6. Bake in an oven preheated to gas mark 4 or 5 or 300 degrees for 20 minutes or until the bottoms of each piece turn light brown.

7. Remove from oven and allow to cool. They will harden as they cool.


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For the pancake mixture

  • 110g/4oz plain flour, sifted
  • pinch of salt
  • 2 eggs
  • 200ml/7fl oz milk mixed with 75ml/3fl oz wate
  • 50g/2oz butter

To serve

  • caster sugar
  • lemon juice
  • lemon wedges

Preparation method

1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

2. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.

4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Preparation time: less than 30 mins

Cooking time: less than 10 mins

Makes 12-14


  • 350g Madeira cake
  • good quality strawberry jam
  • strawberry or raspberry liqueur, or crème de cassis
  • 400g strawberries , sliced or halved
  • 1 tbsp golden caster sugar
  • 500g pot of good quality vanilla custard
  • 284ml pot double cream , lightly whipped


1. Slice the cake and sandwich the slices together with jam. Cut into cubes. Sprinkle the sugar over the strawberries in a bowl.

2. Divide the cake between 6 glasses and sprinkle a little liqueur over each. Spoon over the sliced strawberries and any juice and then top each with a layer of custard and a layer of cream. Decorate with strawberries.


  • 125g butter, softened
  • 100g light brown soft sugar
  • 125g caster sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 225g self-raising flour
  • ½ tsp salt
  • 200g chocolate chips


1. Preheat the oven to 180°C, gas mark 4.

2. Cream butter and sugars, once creamed, combine in the egg and vanilla.

3. Sift in the flour and salt, then the chocolate chips.

4. Roll into walnut size balls, for a more homemade look, or roll into a long, thick sausage shape and slice to make neater looking cookies.

5. Place on ungreased baking paper. If you want to have the real Millies experience then bake for just 7 minutes, till the cookies are just setting - the cookies will be really doughy and delicious. Otherwise cook for 10 minutes until just golden round the edges.

6. Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. These are great warm, and they also store well, if they don't all get eaten straight away!


  • 140g ground almonds
  • 140g butter , softened
  • 140g golden caster sugar
  • 140g self-raising flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 250g raspberries
  • 2 tbsp flaked almonds
  • icing sugar , to serve


1. Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.

2. Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.


  • 8 digestive biscuits
  • 50g butter , melted
  • 600g cream cheese
  • 2 tbsp plain flour
  • 175g caster sugar
  • vanilla extract
  • 2 eggs , plus 1 yolk
  • 142ml pot soured cream
  • 300g raspberries
  • icing sugar


1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.

2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

3. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries.


  • 200g softened butter
  • 300g soft brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 300g self raising flour
  • 80g cocoa powder
  • 1 tsp baking powder
  • 300g choc chips


1. Preheat oven to 180 c/ gas 4

2. Cream butter and sugar until light and fluffy, then beat in vanilla extract and eggs

3. In a separate bowl sift flour, cocoa and baking powder together

4. Add flour mix to the creamed mix in stages( a third at a time) mix well. Fold in choc chips until just combined.

5. Spoon a tablespoon of the mixture on to a baking tray and just let it drop off the spoon, repeat until you have used up all the cookie mixture.

6. Bake in preheated oven for 12 minutes, when you remove the cookies from the oven they will still be soft, leave to cool completely on the baking tray, where they will continue to cook slightly,when completely cold move to a cooling rack. Then enjoy, Mmmmmmmm.



  • 350g/12oz plain flour
  • 1 tsp Bicarbonate of Soda
  • 1 tsp baking powder
  • 250g/9oz butter softened
  • 300g/ 10oz caster sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 4 X 40g boxes Smarties


1. Heat oven to 180C/fan 160C/gas 4.

2. Sift the flour, bicarbonate of soda,baking powder and a pinch of salt into a mixing bowl, then set a side.

3. Cream together the butter and sugar until pale and fluffy, then beat in the egg and vanilla.

4. Gradually beat in the sifted dry ingredients to form a stiff dough.

5. Roll the fough into 20 balls, then place on ungreased baking drays, spaced well apart. (WARNING: THE COOKIES WILL EXPAND LOTS, DO NOT PUT CLOSE TOGETHER!!! )

6. Press several Smarties into each ball, flattening the ball slightly.

7. Bake for 15 minutes until pale golden brown.

8. Leave on trays 2 minutes and remove to cooling racks to cool completely.

9. Will keep in an airtight tin for up to 5 days

Makes: 20 Cookies


* 175g Self raising flour
* 2 Tbsp Cocoa Powder
* 1 Tsp Bicarbonate soda
* 150g Caster sugar
* 2 Eggs Beaten
* 150 ml (1/4 pint) Sunflower oil
* 150 ml (1/4 pint) Semi skimmed milk
* 2 Tbsp Golden syrup

For the Coating and filling

* 75g Unsalted butter
* 175g Icing Sugar
* 3 Tbsp Cocoa Powder
* Drop of Milk


1. Pre-heat oven to 180 AC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.

2. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.

Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.

4. Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.

5. To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.

6. If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.


  • 150ml pot natural yogurt
  • 3 eggs , beaten
  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • 140g self-raising flour
  • 1 tsp baking powder
  • 100g ground almonds
  • 175g unsalted butter, melted

For the white chocolate frosting:

  • 100g white chocolate
  • 140g unsalted butter
  • 140g icing sugar


1. Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.

2. Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.

3. White chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.

4. Up to 48 hrs before serving (or the day before if it's really hot), bring the frosting back to room temperature, then spread over the cakes. Put the ribbon around the cakes now if you like, tying or glueing in place. Keep cool, out of direct sunlight.

sugarrosesSimple Sugar Roses


  • edible food colouring paste (we used Claret and Party Green)
  • 200g ready-to-roll icing
  • a little solid vegetable fat, for rolling
  • edible lustre (we used a shimmery pink), optional
  • edible sparkles (we used bright pink), optional


1. Start with the roses. Knead a little of the colouring paste into 150g of the icing until pale and even. Break into three balls, then add a little more colouring to two, giving three varying depths of colour. Keep under cling film. Rub a very thin layer of fat over a smooth work surface. Roll out one of the balls of icing thinly, about 1-2mm, then trim into a rectangle about 8 x 20cm. Cut off a 1cm strip of icing widthways, keeping the rest covered.

2. Carefully roll the icing up and around itself. For a more realistic rose look, start rolling slightly skew-whiff so that the outside edge of the finished rose sticks out further than the middle. With about 2cm to go, start to guide the end of the icing down and under to make a neat rosebud. Pinch to shape, then cut or pinch off the bottom. Set aside for at least 1 hr until firm. Repeat with the rest of the icing.


3. For the leaves, colour the remaining icing green. Pinch off small pea-size pieces, roll into balls, then flatten a little. Pinch one end to make a leaf shape. Leave to dry.

4. Once the roses are dry and firm, dust a little lustre onto each rose using a paintbrush or your fingertip. Sprinkle with sparkles, if using. Position the roses onto the cupcakes in clusters of three, following with three leaves. You'll need 36 leaves and roses for 12 cakes.



  • Allergic to nuts?

If you would rather not cook with nuts, swap the ground almonds for 100g more plain flour. The end result will still taste great, but won't keep or freeze quite as well.

  • Know how

Use a thin layer of solid white vegetable fat, such as Trex, to roll out icing and stop it sticking. Icing sugar dries icing up too fast and makes colours look chalky.

Make it a cake

If you want a cake to cut, make a batch of batter and bake in a lined, deep 20cm round cake tin at 190C/fan 170C/gas 5 for 40-45 mins. Serve on a pretty cake plate, topped with frosting and roses. The roses can be made up to a month ahead and coloured to match the wedding theme. Keep in a cool place away from moisture and light.



  • 85ml butter melted, plus extra for tin
  • 140g digestive biscuits , made into fine crumbs
  • 1 tbsp sugar , granulated or golden caster


  • 3 x 300g pack full fat soft cheese (Philadelphia is good)
  • 250g golden caster sugar
  • 3 tbsp plain flour
  • 1½ tsp vanilla extract
  • finely grated zest of 1 lemon (about 2 tsp)
  • 1½ tsp lemon juice
  • 3 large eggs , plus 1 yolk
  • 284ml carton soured cream


  • 142ml carton soured cream
  • 1 tbsp golden caster sugar
  • 2 tsp lemon juice



1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

3. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3?4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.

4. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1?4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

5. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Keep everything at room temperature

Keep everything at room temperature. To avoid lumps and ensure even mixing without over-beating, it is essential to have the soft cheese at room temperature before starting. Ideally, let it come to room temperature in its pack for 2 hours. If you're short of time, cut the soft cheese into chunks and leave to soften for 1 hour. It also helps to have a tabletop mixer with a powerful motor. But if you don't have one, a hand-held mixer works fine.

Mixing the ingredients

The way you blend the ingredients is crucial: under-beating can lead to a lumpy mixture, over-beating can whip in too much air. This can result in uneven cooking, bubbles, and cracking.


  • 350g self-raising flour , plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g butter , cut into cubes
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • squeeze lemon juice
  • beaten egg , to glaze
  • jam and clotted cream, to serve


1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.

2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.

3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.

4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you'll probably need to press what's left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.

5. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.



  • 1kg Bramley apples
  • 140g golden caster sugar
  • ½ tsp cinnamon
  • 3 tbsp flour


  • 225g butter , room temperature
  • 50g golden caster sugar, plus extra
  • 2 eggs
  • 350g plain flour, preferably organic
  • softly whipped cream, to serve


1. Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.

2. For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

3. After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.

4. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

Nutrition per serving

695 kcalories, protein 9g, carbohydrate 95g, fat 33 g, saturated fat 20g, fibre 4g, sugar 32g, salt 0.79 g.


  • 175g light muscovado sugar
  • 175ml sunflower oil
  • 3 large eggs , lightly beaten
  • 140g grated carrots (about 3 medium)
  • 100g raisins
  • grated zest of 1 large orange
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg (freshly grated will give you the best flavour)


  • 175g icing sugar
  • 1½-2 tbsp orange juice


1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.

2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.

3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.

4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)

5. Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.


  • 85g dark chocolate , 70% cocoa solids, chopped into small pieces
  • 85g plain flour
  • 25g cocoa powder
  • ¼ tsp bicarbonate of soda
  • 100g golden caster sugar
  • 50g light muscovado sugar
  • ½ tsp coffee granules
  • 1 tsp vanilla extract
  • 2 tbsp buttermilk
  • 1 egg
  • 100g mayonnaise (I used Hellman's)


1. Heat oven to 180C/fan 160C/gas 4. Pour enough water into a small pan to one-third fill it. Bring to the boil, then remove the pan from the heat. Put the chopped chocolate into a large bowl that will fit snugly over the pan without touching the water. Sit the pan over the water (still off the heat) and leave the chocolate to melt slowly for a few mins, stirring occasionally until it has melted evenly. Remove the bowl from the pan, then let the chocolate cool slightly.

2. Meanwhile, lightly oil and base-line a 19cm square cake tin that is 5cm deep. Combine the flour, cocoa and bicarbonate of soda. Using a wooden spoon, stir both the sugars into the cooled chocolate with the coffee, vanilla and buttermilk. Stir in 1 tbsp warm water. Break and beat in the egg, then stir in the mayonnaise just until smooth and glossy. Sift over the flour and cocoa mix, then gently fold in with a spatula without overmixing.

3. Pour the mixture into the tin, then gently and evenly spread it into the corners. Bake for 30 mins. When a skewer is inserted into the middle, it should come out with just a few moist crumbs sticking to it. If cooked too long, the mix will dry out; not long enough and it can sink. Leave in the tin until completely cold, then loosen the sides with a round-bladed knife. Turn out onto a board, peel off the lining paper and cut into 12 squares.

Prep: 25 mins

Cook: 30 mins


191 kcalories, protein 2g, carbohydrate 23g, fat 11 g, saturated fat 3g, fibre 1g, sugar 16g, salt 0.28 g


  • 225g butter , softened
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder


1. Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.

2. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

3. Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Serves: 8

Prep Time: 15 mins

Cook Time: 45 mins


  • 200g good quality dark chocolate , about 60% cocoa solids
  • 200g butter , cut in pieces
  • 1 tbsp instant coffee granules
  • 85g self-raising flour
  • 85g plain flour
  • 1/4 tsp bicarbonate of soda
  • 200g light muscovado sugar
  • 200g golden caster sugar
  • 25g cocoa powder
  • 3 medium eggs
  • 75ml buttermilk (5 tbsp)
  • grated chocolate or curls, to decorate


  • 200g good-quality dark chocolate , as above
  • 284ml carton double cream (pouring type)
  • 2 tbsp golden caster sugar



1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.

2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.

3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.

4. When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Nutrition per serving:

  • 541 kcalories
  • Protein 6g
  • Carbohydrate 55g
  • Fat 35 g
  • Saturated fat 20g
  • Fibre 2g
  • Sugar 40g
  • Salt 0.51 g



  • 50g softened butter
  • 50g light soft brown sugar
  • 7 pineapples rings in syrup, drained and syrup
  • glacé cherry


  • 100g softened butter
  • 100g golden caster sugar
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs


1. Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.

2. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Second Recipe for Darker Topping

  • 50g softened butter
  • 50g light soft brown sugar
  • 1 tbsp Golden Syrup
  • 7 pineapples rings in syrup, reserve syrup
  • 7 glacé cherry


Serves: 6

Prep: 15 mins

Cook: 40 mins


  • 100g/3½oz unsalted butter, softened at room temperature
  • 100g/3½oz caster sugar
  • 1 free-range egg, lightly beaten
  • 275g/10oz plain flour
  • 1 tsp vanilla extract

To decorate

  • 400g/14oz icing sugar
  • 3-4 tbsp water
  • 2-3 drops food colourings

Preparation method

1. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.

2. Cream the butter and sugar together in a bowl until combined.

3. Beat in the egg and vanilla extract, a little at a time, until well combined.

4. Stir in the flour until the mixture comes together as a dough.

5. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.

6. Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray.

7. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.

8. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.

9. Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens.

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Makes 24 biscuits


  • 225g/8oz butter or margarine, softened at room temperature
  • 225g/8oz caster sugar
  • 4 medium eggs
  • 2 tsp vanilla extract
  • 225g/8oz self raising flour
  • milk, to loosen

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.

2. Grease and line 2 x 18cm/7in cake tins with baking paper.

3. Cream the butter and the sugar together in a bowl until pale and fluffy.

4. Beat in the eggs, a little at a time, and stir in the vanilla extract.

5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consitency.

6. Divide the mixture between the cake tins and gently spread out with a spatula.

7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.

8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.

9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Makes 12 slices


For the sponge

  • 4 free-range eggs
  • 225g/8oz sugar
  • 225g/8oz self-raising flour
  • 225g/8oz butter, melted
For the chocolate buttercream icing
  • 110g/4oz butter, softened
  • 170g/6oz icing sugar
  • 55g/2oz cocoa powder, sifted
  • 1-2 tbsp milk

To decorate

  • white chocolate buttons
  • milk chocolate buttons

Preparation method

1. Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.

2. Whisk the eggs and sugar together in a bowl until light and fluffy.

3. Carefully fold in the flour and butter.

4. Pour the mixture carefully into the paper cases.

5. Bake the cakes for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes on a wire rack before removing from the tin.

6. To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

7. Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing.

8. Once the cakes are cool, spread the buttercream icing on top of the cakes.

9. Decorate the cakes with the chocolate buttons.


Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Makes 24


  • 110g/4oz butter or margarine, softened at room temperature
  • 110g/4oz caster sugar
  • 2 free-range eggs, lightly beaten
  • 1 tsp vanilla extract
  • 110g/4oz self-raising flour
  • 1-2 tbsp milk

For the icing

  • 300g/10½oz icing sugar
  • 2-3 tbsp water
  • 2-3 drops food colouring
  • 'hundreds and thousands', or other cake decorations

Preparation method

1. Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.

2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.

3. Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.

4. Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

5. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.

6. To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Makes: 24


  • 275g/10oz plain chocolate (70% cocoa solids)
  • 275g/10oz unsalted butter
  • 85g/3oz pecans, broken into pieces
  • 85g/3oz milk chocolate, cut into large chunks
  • 85g/3oz white chocolate, cut into large chunks
  • 175g/6oz plain flour
  • 1 tsp baking powder
  • 4 large eggs, lightly beaten
  • 1 tsp vanilla essence
  • 325g/12oz caster sugar

Preparation method

Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.

2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.

3. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.

4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.

Preparation time: less than 30 mins

Cooking time:
10 to 30 mins

Makes: 20-24 squares


For the crumble

  • 300g/10½oz plain flour, sieved pinch of salt
  • 175g/6oz unrefined brown sugar
  • 200g/7oz unsalted butter, cubed at room temperature
  • Knob of butter for greasing


  • 450g/1lb apples, peeled, cored and cut into 1cm/½in pieces
  • 50g/2oz unrefined brown sugar
  • 1 tbsp plain flour
  • 1 pinch of ground cinnamon

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.

2. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.

3. Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.

4. Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.

5. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.

6. Serve with thick cream or custard.



Preparation time: less than 30 mins

Cooking time: 30 mins to 1 hour



  • 175g/6oz butter, at room temperature
  • 175g/6oz caster sugar
  • 3 free-range eggs
  • 250g/9oz self-raising flour
  • 2-3 tbsp milk
  • 1 lemon, zest only
  • 1-2 thin pieces of candied citron or lemon peel, to decorate

Preparation method

1. Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.

2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.

3. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.

4. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.

5. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.

6. To serve, decorate the cake with the candied peel.