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 […]
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 […]
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 […]
White Chocolate & Raspberry Cake
Pre heat oven to 150c fan/ gas mark 3/ 325f. For this recipe I’ve used a Bundt tin, but you can use a regular cake tin if you don’t have a Bundt. Melt a knob of butter and using a pastry brush ensure all of the inside of the bundt tin is covered in butter […]
Mum’s Birthday Cake
Preheat oven to 180’C. To make the cake, combine together the butter and sugar until pale and fluffy. Add in the eggs one by one, mixing well in between. Crack the eggs into a cup so you do not get any shell in the mixture! Fold in the flour and cocoa powder as well as […]
Victoria Sponge
Preheat the oven to fan oven 160C, 180C, gas mark 6. Line 2 x 20cm sandwich tins with baking parchment. Use an electric whisk to beat together the butter or margarine, sugar, vanilla and salt until pale and soft, it may take several minutes to become paler. With the whisk running gradually add the beaten […]
Chocolate & Salted Caramel Cake
To make the salted caramel: Mix together the water and sugar on a medium heat. Shake the pan every so often. When it starts to bubble, take it off the heat. Mix in the butter, pour in the double cream and whisk well. Add in the sea salt and leave to cool. To make the […]
Battenberg
For the greaseproof divider: draw around a square tin twice, next to each other onto greaseproof paper. Fold a strip of foil the same length and height of your square tin. Fold the greaseproof paper over the foil, both sides to create a divider for your tin. Grease your tin and stick in your shape. […]
Kate Lyon’s (Unintentionally Dairy-Free) Lime & Blueberry One-Bowl Cake
Preheat oven to 180 degrees. Put all measured ingredients in a large mixing bowl and mix together using either an electric whisk or by hand, until pale and creamy. The mixture should be quite thick. Spoon 1/2 into a prepared, lined loaf tin and scatter over half the blueberries. Cover with a bit more cake […]
Kate Lyon’s Vegan Carrot Cake
Shake the can of coconut milk well and chill overnight or freeze for a couple of hours Preheat your oven to 160 degrees (fan) and grease and line two cake tins In a bowl, whisk together the sugar, milk and coconut oil. In a separate bowl, mix the dry ingredients together and then add to […]
Strawberry Shortcake
1. Sieve the sugar and add a little lemon rind.2. Put the butter in a warm basin, beat until light.3. Add the sugar and beat again.4. Beat in the egg, stir in the flour and milk, beat well.5. Bake in 2 prepared sandwich tins for 25 minutes in a moderate oven.6. When firm turn out […]