Cheesy Chilli Butter Pancakes
Put a dry frying pan over a high heat and add the pancetta. Fry until the pancetta is crisp and golden then leave to cool slightly. Tip the flour, baking powder, sugar and salt into a large mixing bowl. Crack in the eggs and whisk while slowly pouring in the milk and the melted butter, […]
Stove Top Flat Breads
Pour the flour onto a surface, mix the salt, sugar and yeast into the flour being careful not to allow direct contact between the yeast and salt. Create a well in the centre of the dry ingredients and pour the water and oil into this. Using your fingers mix the flour into the water and […]
Mini Calzones
Make the dough by mixing the flour, salt, yeast and sugar together in a bowl. Add the salt and yeast to opposite sides of the bowl, or the salt will kill off the yeast. Stir in the olive oil and the water with a silicone spatula until roughly combined. Tip the dough out onto a […]
Barabrith
Place the fruit in a large mixing bowl, pour over the tea, mix well, cover and set aside to soak for around 10 hours or overnight; most of the liquid should have been absorbed. Line a 900g loaf tin with parchment. Preheat the oven to 170C/fan oven 150C/gas mark 3. Stir the fruit then add […]
Yuzu Souffle Pancakes
Seperate the eggs and place 2 yolks into a mixing bowl and the 6 whites into another mixing bowl. Pour the buttermilk, melted butter and vanilla extract in with the egg yolks and whisk until combined. Tip the flour and the baking powder into the bowl, zest in the lemons and stir to a thick, […]
Richard Burr’s Show Stopping Chocolate Hazelnut Swiss Roll
Preheat the oven to 180oC / fan 160oC / gas mark 4 and line a Swiss roll tin with baking parchment. Separate the eggs and beat the whites in a bowl until they form soft peaks. Pour in 60g of the sugar a spoonful at a time and continue beating to form stiff peaks. In […]
Kate Lyon’s Lemon & Elderflower Cake
Pre-heat the oven to 180C. prepare 2 x 20cm cake tins (either grease and line with baking paper or grease the tin and dust with flour, tapping and shaking out the excess) Using an electric whisk/ stand mixer/ some manual labour, beat together the sugar and butter in a large mixing bowl, until it is […]
Kate Lyon’s Star Baker Millionaires Shortbread
Preheat the oven to 180C and line a square baking tin with greaseproof paper Dice the butter and then put all of the ingredients for the shortbread in a food processor. Blitz for a short while until combined and it looks crumbly, a bit like wet sand. Press into the lined tin and chill in […]
Best Ever Chocolate Cake
Any time is a good time for chocolate cake! This one is a real crowd-pleaser and for me, is the ultimate version – a light, moist sponge, not dry, not too heavy, sandwiched with layers of smooth, meltingly-soft chocolate buttercream all topped with a rich, dark chocolate ganache, dripping and oozing down the sides. This […]
Caramel Latte Bundt Cake
Pre-heat our oven to 160 degrees or gas mark 3 and prepare your Bundt by brushing with melted butter and then putting some flour in to coat all the surfaces. If you’re using a loaf tin, line it with parchment. Cream the butter and sugar until light and fluffy. Add the eggs one at a […]
Fred Bread Rolls
White Bread rolls: Add the Homepride bread flour, salt, yeast and sugar to a large bowl, making sure salt and yeast are kept separate. Add the softened butter in small pieces to the dry mix. Add the milk and water together in a jug and warm in a microwave for 15 seconds. Add the water […]
Bakewell tart
To make the jam: Start by making the jam. Put the sugar, raspberries and lemon juice into a saucepan and set over a low heat, until simmering. 1 Keep the jam at a low simmer for 10-20 minutes until the jam passes the drip test: a 2p sized blob of jam when left on a […]