Baking Heaven-April-May 2018 PDF

101
P L U S ! F R E E C U P C A K E M A G A Z I N E
baking heaven
APRIL/MAY 2018
sweet & savoury

R EC I PES
Chees
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T I MAT
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O U RITE C REAMY,
FAV REAT
CRUMBLY T
Create indulgent
desserts using
just ingredients
Coconut oil
Do you know how to get the most k c u r r a n
Blac cheesecake, p
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out of this versatile ingredient?
WWW.FOODHEAVENMAG.COM
STEP-BY-STEP
Make gooey, chewy ✔ Doughnuts
C OKIES...
IN A PAN!
✔ Chocolate &
coffee roulade
Get set... Bake!

72
72
9 772050 122001
9 772050 122001
• Strawberry layer cake

• Soft funfetti chip cookies
• Coriander & mint loaf
FOOD
HEAVEN
APR/MAY 18
PRICE £4.99
BH28.Cover.v7jc.indd 1 22/03/2018 15:04

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Baking Heaven Advert.indd 1 12/03/2018 10:16 am

WELCOME
“Create dinner party-worthy

desserts with just three
storecupboard ingredients!”
GET IN TOUCH With a crumbly, buttery biscuity base and a creamy
Editor Jessica Clark indulgent topping, it's hard not to love cheesecake!
jessica.clark@anthem-publishing.
com There are lots of different ways to make them, but
luckily it's always a fairly simple process and it's
Publisher Sally FitzGerald totally worth the effort! Turn to page 11 for some of
Creative Director Jenny Cook
Art Editor Martin Davies our ultimate recipes that we think you'll love.
Printed by William Gibbons If you're looking for a sweet fix fast, why not try
& Sons
cooking up some gorgeous gooey cookies in a pan
on page 71 – they're great for sharing with friends and spoons are definitely
SUBSCRIBE
NOW!
101
baking heaven
permitted! Also this issue we show you how to create dinner party-worthy
APRIL/MAY 2018
sweet & savoury Turn to page

desserts using just three ingredients (I know, I didn't think it was possible
R EC I PES
42 for our special

Cheesecakes
E
MAT
ULT I
WHIP UP EVER
YONE'S
CREAMY,
FAVOURITETREAT
either, but it really is, and it produces amazing results – go to page 43!), how spring subscription
offer – get 2 years
CRUMBLY
Create indulgent
desserts using
to make a step-by-step chocolate and coffee roulade on page 88, plus we have
for the price of 1 and
just ingredients
Coconut oil m some incredible doughnuts for you to try – turn to page 53 for our recipes
save a spring-tastic
Do you know how to get the most rrant iceke,creapage 17
Blackcuchee
out of this versatile ingredient? seca
and masterclass showing you how to bake or fry them at home.

STEP-BY-STEP
C OKIES...
50% on the
✔ Chocolate &
coffee roulade
IN A PAN!
Get set... Bake! Have you ever cooked with coconut oil before or have a jar lurking at the
shop price!
72
72
9 772050 122001
9 772050 122001

back of the cupboard? Turn to page 26 as we show you tips and tricks to help
FOOD
HEAVEN
APR/MAY 18
PRICE £4.99
BH28.Cover.v7jc.indd 1 22/03/2018 15:04
Cover image © Stockfood. you get the most out of this versatile ingredient, I think you'll be surprised at
how useful it can be!
We know you're all cupcake fans, so this issue we've given you a free
JOIN US
24-page magazine filled with fabulous cupcake recipes for all occasions.
Find us at www.facebook.com/
NEXT ISSUE!
Don't forget to send us pictures of your bakes! The June/July issue
Baking Heaven and search for
@BakingHeaven on Twitter. See you next issue, of baking heaven
Also keep up-to-date with all the
latest baking news at JESSICA CLARK goes on sale 7 June –
www.foodheavenmag.com EDITOR don’t miss it!
WWW.FOODHEAVENMAG.COM APRIL / MAY baking heaven 3
BH28.Welcome.jc3.indd 3 22/03/2018 18:27

47
★
COVER
RECIPE
CUPCAKES
26
COCONUT OIL
56
18 MASTERCL ASS
Features
Recipes
11 CHEESECAKES
Simply satisfying puddings
8
24
26
WHAT’S COOKING
ROYAL WEDDING
INGREDIENT FOCUS: COCONUT OIL
71
29 CAKE HEAVEN COOKIES IN A PAN
Impressive bakes for all occasions 28 PICK OF THE PRODUCTS
43 3 INGREDIENT BAKING
47 CUPCAKE HEAVEN
53 DOUGHNUTS
Little bites of indulgence
56 MASTERCLASS: DOUGHNUTS
61 BISCUIT HEAVEN
58 SUBSCRIBE TO FOOD HEAVEN
Treats to enjoy with coffee
71 COOKIES IN A PAN
75 PUDDING HEAVEN 86 Q&A WITH PEGGY PORSCHEN
Make the most of desserts
88 STEP-BY-STEP: CHOCOLATE &
91 TEATIME TREATS COFFEE ROULADE
Indulgences for the afternoon 111 BAKING ESSENTIALS
103 SAVOURY HEAVEN 114 BRITISH BAKING ICON: LAVENDER
Baking with a savoury touch & LEMON SCONES
4 baking heaven APRIL / MAY WWW.FOODHEAVENMAG.COM
BH28.Contents.jc2.indd 4 22/03/2018 14:50

CONTENTS
43
29 CAKES 3 INGREDIENTS
75 61 103
PUDDINGS BISCUITS SAVOURY
91 28 114
TEATIME TREATS PRODUCTS BRITISH ICON
BH28.Contents.jc2.indd 5 22/03/2018 14:52

Recipe finder
Cheesecakes 63 Chocolate sour cherry cookies
Branding and content, © Anthem Publishing Limited, 2018. The name
12 Lemon cheesecake 63 Kourabiedes
Baking Heaven® is a registered trade mark of Anthem Publishing
12 White chocolate cheesecake 64 Malted chocolate cookies Limited. All rights reserved.
13 Simply strawberry cheesecake 65 Lemon curd biscuits
13 Strawberry & lemon cheesecake 65 Lavender & orange biscuits
14 Ginger & citrus cheesecake 66 Marmalade biscuits Anthem Publishing Ltd, Suite 6, Piccadilly House,
15 Mini popcorn cheesecakes 66 Anzac biscuits London Road, Bath BA1 6PL
16 Greek baklava cheesecake 67 Soft funfetti chip cookies Tel +44 (0) 1225 489985 Fax +44 (0) 1225 489980
17 Blackcurrant ice cream cheesecake 68 Oatmeal raisin cookies
18 Halva cheesecake 69 Chocolate sugar cookies PUBLISHER Sally FitzGerald
18 Coconut & ginger cheesecake 70 Flourless peanut cookies sally.fitzgerald@anthem-publishing.com
19 Entremets façon cheesecake EDITOR Jessica Clark
20 Baked lemon cheesecake Cookies in a pan jessica.clark@anthem-publishing.com
21 Italian cheesecake 72 Nougat & cherry cookies ART EDITOR Martin Davies
22 Mango & turmeric cheesecake 73 Banana choc cookies
AD MANAGER Leah Fitz-Henry
23 Baked blueberry cheesecake 74 Matcha & white choc cookies
JUNIOR ADVERTISING SALES EXECUTIVE Eleanor Ford
Royal wedding Puddings eleanor.ford@anthem-publishing.com
24 Party berry trifles 76 Cambridge burnt choc creams HEAD OF MARKETING AND PRODUCTION Verity Travers
25 Ruby berry nests 76 Chocolate tart verity.travers@anthem-publishing.com
25 Merry berry pizzas 77 Melt in the middle pudding MARKETING MANAGER Gemma Bailey
77 Mini raspberry & choc pavlovas gemma.bailey@anthem-publishing.com
Cakes 78 Peach & thyme filo tarte tatin CHIEF EXECUTIVE OFFICER Jon Bickley
30 Church window cake 78 Rose-shaped apple tarts jon.bickley@anthem-publishing.com
30 Sticky gingerbread cake 79 Nan’s lemon mousse
CREATIVE DIRECTOR Jenny Cook
31 Coffee cake 80 Orange & Grand Marnier custards
jenny.cook@anthem-publishing.com
31 Apple and almond bostock 81 Raspberry coconut puddings
32 Blackcurrant crumb slices 83 Banana tarte tatin MANAGING DIRECTOR Simon Lewis
32 Wardrobe cake 83 Ceylon tea malt loaf simon.lewis@anthem-publishing.com
33 Strawberry & hibiscus sponge 84 Mango & papaya crumble
34 Butter cake 85 Baby apple tarte tatin PRINT William Gibbons & Sons Ltd
35 Cappuccio cake Tel +44 (0) 1902 730011
36 Olive oil cake Teatime treats
37 Chocolate birthday cake 92 Bourbon pecan tart DISTRIBUTION Marketforce (UK) Ltd, The Blue Fin Building,
38 Golden syrup cake 92 Bananas foster 110 Southwark Street, London SE1 0SU Tel +44 (0)1582 678900
38 Swiss roll 93 Blueberry cruffins
LICENSING ENQUIRIES Regina Erak
39 Summer fruit roulade 94 Apple & blackberry crumble regina.erak@globalworks.co.uk
40 Midsummer layer cake 94 Cacao & beetroot brownies
41 Swedish curd cake 95 Cacao rice crispy cakes
SUBSCRIPTION ENQUIRIES
95 Chocolate & almond bread
Website: shop.anthempublishing.com
Three ingredients 96 Apple crumble
☎ UK 0844 856 0642 or International +44 (0)1371 853 609
44 Honey cake 96 Granola squares
Email: shop@anthem-publishing.com
45 Lemon posset 97 Mini Mexican muffins Calls to 0844 numbers cost 7 pence per minute, plus your phone
46 Yoghurt jelly pie 98 Spiced pecan pie company’s access charge.
99 King’s Cake (Bolo Rei)
Cupcakes 100 Herbed salted honey bars COMPETITION RULES
48 Very berry vegan cupcakes 101 Chocolate pretzels By entering a competition you are bound by these rules. Late or incomplete entries will be
disqualified. Only one entry per person will be accepted. The company reserves the right to
49 Mixed berry muffins 102 Sweet potato rugelach
substitute any prize with cash, or a prize of comparable value. Competitions are open to UK
50 Blueberry & almond muffins residents over 18 only, except employees of Anthem Publishing and any party involved in
50 Double chocolate muffins Savoury the competition or their households. By entering a competition you give permission to use
51 Cherry & almond muffins 104 Coriander & mint loaf personal information in connection with the competition, for promotional purposes. If you do
not want your information to be shared, please tick ‘no offers’ on your entry. Entries become
51 Hazelnut cappuccino cupcakes 105 Double pastry twists
the property of the company upon receipt and will not be returned. If you are a winner, receipt
52 Lemon coconut cupcakes 106 Savoury semolina cake of prize is conditional upon complying with the competition rules.
106 Tomato & paneer loaf
Doughnuts 107 Spicy oatcakes
53 Piñata donuts 107 Thai celeriac muffins
54 Party ring donuts 108 Carrot & coriander crackers
55 Blueberry cheesecake donuts 109 Rye & beetroot loaf
56 The original donuts 110 Easy tuna & egg pasties
Biscuits British icon

62 Homemade jaffa cakes 114 Lavender & lemon scones
62 Shortbread All content copyright Anthem Publishing Ltd, 2018, all rights reserved. While we make every effort
to ensure that the factual content of Baking Heaven is correct we cannot take any responsibility nor be
held accountable for any factual errors printed. No part of this publication may be reproduced,
stored in a retrieval system or resold without the prior consent of Anthem Publishing Ltd. Anthem
Publishing recognises all copyrights contained within this issue. Where possible we acknowledge the
copyright holder. Baking Heaven is a trade mark owned by Anthem Publishing.
6 baking heaven APRIL/MAY
BH28.recfinder.jc4.indd 6 23/03/2018 10:38

It’s
so easy
to decorate with the kids!
www.mycakedecor.co.uk
What’s cooking… ALL THE BAKING NEWS, PRODUCTS
AND EVENTS COMING YOUR WAY
New opportunity…
Le Cordon Bleu
launch Julia Child
scholarship
A recent survey commissioned by pursue their true passion. one-to-one mentorship sessions
leading culinary arts school, Le The prize, worth well in excess with a number of their most
Cordon Bleu London, has found of £45,000 will provide the esteemed alumni.
that 52% of British residents dream winner with a place on the This once-in-a-lifetime prize
of changing a hobby into a career. coveted Le Cordon Bleu Grand aims to provide the successful
The survey results come as Le Diplôme®, an internship at Mere candidate with a holistic view of
Cordon Bleu London announce Restaurant under the guidance of the culinary/hospitality industry,
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Monica Galetti, offering one UK addition to all of this, Le Cordon julia-child-scholarship/en by
resident the opportunity to Bleu London have coordinated 18th April.
Paper play…
Have fun and get crafty!
Practise the art of paper easy-to-follow
folding with these fun instructions and there’s
bake-inspired designs no need for glue, tape or
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and deliciously anyone aged 7 to 101
illustrated with yummy who loves baking, you
sweets. Each delicacy can buy PaperMade™
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into a 3D shape with £14.99 from Amazon.
BH28.News.jc3.indd 8 22/03/2018 16:40

BAKING NE WS
NEW
Great cause… PRODUCT
Alzheimer’s Society PRETTY
IN PINK
Cupcake Day 2018
Unicorns are so easy to
make with this new kit from
Cake Décor!
This handy new Make Your Own Unicorns
Dust off your baking bowls and offer help and understanding Bonne Maman’s new
Cake Decoration Kit from Cake Décor
whip out your whisks – for people affected. Rhubarb & Strawberry
contains everything you need to create
Alzheimer’s Society’s Cupcake You can choose to celebrate Conserve is made with
fabulous unicorn cake decorations – white
Day is back on Thursday on June 14 or mark the occasion two of Britain’s favourite
ready to roll icing, 3 glitter writing icings in
14 June 2018! another time in the month, summer flavours to offer
pink, purple and blue and a cute unicorn
Alzheimer’s Society, the UK’s there are no excuses not to the perfect balance of
shaped cutter – and really couldn’t be easier
leading dementia charity, is get involved! distinctively sharp
to use! Perfect for decorating cakes, cupcakes
urging everyone to unite against Various celebrities have rhubarb with a top note
and biscuits. The kit is now available in
dementia with their families, shown their support for of sumptuously sweet
Sainsbury’s and online at www.
friends and colleagues, by baking Cupcake Day including TV chef, strawberries that are
sprinklesandco.co.uk
or buying cupcakes to raise vital Rosemary Shrager, who said: picked at their ripest. It’s
funds to make a difference to the ‘Cupcake Day is a perfect delicious spread on
lives of millions of people affected opportunity to do a good turn warm French croissants
by dementia. and help others; dementia is and perfect for adding
Dementia is set to be the 21st little understood by many but is moisture to sponges,
century’s biggest killer and affect set to affect more and more of layering throughout
1 million by 2021. Each cupcake us. There’s surely no better way bakes and adding a fruity
will help Alzheimer’s Society to do your bit for this great cause twist to dessert. Priced
find a cure, improve care and than by baking, buying and at £2.59 for 370g from
eating cakes!’ Asda and Morrisons, it
So, whether you’re a baking will be stocked in other
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can unite against dementia by Ocado during the
Show them off… signing up for Cupcake Day: summer. Find out
with a chintz www.cupcakeday.org.uk more at www.
cupcake stand! bonnemaman.co.uk
Spring is here and our thoughts

1 of 5 Mason Jar
have turned to afternoon tea!
This pretty card cupcake stand
in a traditional chintz design is
WIN! Cupcake Bouquet Holders
perfect for afternoon teas, Making a cupcake bouquet is easier than ever, as Lakeland
summer garden parties and has introduced this bloomin’ marvellous mason jar holder
any time you want an excuse to show off your to display your little bakes. The kit itself isn’t much to look
cupcakes. With three tiers there is plenty of room at, but it’s designed to hold and show off your floral
for sandwiches, cakes and pastries – everything cupcakes brilliantly so you can create all kinds of
you need to create a delicious cream tea. The tiers arrangements without any fuss. This fab piece of kit is priced
are reversible, giving two overall designs, and the £7.99 from www.lakeland.co.uk and this issue we’ve got five
cupcake stand is reusable and folds away easily to to give away to Baking Heaven readers! Go to www.
save storage space. The stand costs £12.50 from foodheavenmag.com/category/comps by Monday 7th May to be in
www.littlecupcakeboxes.com with a chance of getting your hands on one.
BH28.News.jc3.indd 9 22/03/2018 16:41

BH27.Compo.jg3.indd 62 22/03/2018 18:42
CHEESECAKES
ULTIMATE
CHEESECAKES
There's no dessert more satisfying than these creamy
cheesecakes with their crumbly biscuity base...
BH28.Cheesecakes.jc5.indd 11 22/03/2018 17:31

Lemon cheesecake 2 Heat the lemon zest and juice in a
saucepan and dissolve the jelly crystals
SERVES 8 in it. Add a little hot water if you need to
70g (2½oz) unsalted butter make up the liquid according to the
200g (7oz) digestive biscuits packet instructions.
grated zest and juice of 2 lemons 3 Beat the mascarpone and cream
135g (4¾oz) lemon jelly crystals cheese in a mixing bowl with an electric
150g (5½oz) mascarpone cheese beater to soften them. Add the cream,
300g (10½oz) cream cheese beating on maximum speed, until the
150ml (5fl oz) pouring/whipping cream is smooth and fluffy. Combine the
cream lemon juice jelly mixture with the cream.
candied lemon slices, to decorate 4 Pour the filling over the cold biscuit
(optional) base and smooth the surface. Let it rest
for at least 3 hours in the fridge so the
1 Melt the butter in a saucepan. Crush cheesecake is fully set. Decorate with
the biscuits in a small mixing bowl. slices of candied lemon if you like
Combine the melted butter with the before serving.
crushed biscuits, then press the mixture
into the base of a tall round springform
cake tin, about 25cm (10in) in diameter.
Place it in the refridgerator.
White chocolate 3 Once the ganache is completely cool,

whip it with an electric beater until
cheesecake light, adding the cream cheese, then
with bourbon maple syrup the mascarpone, once the cream
SERVES 8 has started to hold its shape. Beat
For the cheesecake together well.
350g (12oz) digestive biscuits 4 Spread this mixture over the biscuit
70g (2½oz) unsalted butter, melted base and smooth the surface of the
150ml (5fl oz) pouring/whipping cheesecake. Place in the fridge for
cream 2-3 hours. Before serving, combine
500g (1lb 2oz) good quality white the maple syrup with the bourbon
chocolate, roughly chopped and serve this syrup alongside
300g (10½oz) cream cheese the cheesecake.
250g (9oz) mascarpone cheese
For the syrup
120g (4¼oz) maple syrup
2-3 tbsp bourbon
1 Crush the biscuits in a small mixing

bowl. Add the melted butter and
combine, then cover the base of a tall
round springform tin, about 25cm (10in)
in diameter, with this mixture. Place it in
the refridgerator. The recipes on this
2 Put the chocolate in a bowl. Heat the page are taken from
100 Desserts to Die
cream in a saucepan, then pour it over the For by Trish Deseine,
chocolate. Let it stand for a minute before published by
gently stirring to melt the chocolate and Murdoch Books
(£18.99).
make a smooth ganache. Put the ganache Photography
in a cool place and let it cool completely. by Guillaume Czerw.

CHEESECAKES
Simple strawberry the sugar and 1 tbsp cold water. Cook

gently for 5 minutes, stirring regularly
cheesecake until the strawberries are very soft.
SERVES 8 Remove from the heat, stir in the
For the topping reserved raw strawberries and leave
450g (15¾oz) BerryWorld to cool.
Strawberries, hulled and halved 4 Put the biscuits in a freezer bag
50g (1¾oz) caster sugar and bash to crumbs with a rolling pin.
For the base Mix with the melted butter. Tip the
250g (9oz) digestive biscuits, buttered crumbs into the prepared tin
roughly broken and press firmly into the base to create
100g (3½oz) butter, melted an even layer. Put in the freezer for
For the filling 20-30 minutes or until solid.
397g (14oz) tin condensed milk 5 Just before the base is ready, use an
300g (10½oz) full fat soft cheese, electric whisk to beat the condensed
such as Philadelphia milk, cheese and cream together
200ml (7fl oz) double cream until thickened – this will take around
finely grated zest of 1 lemon 5 minutes. Add the grated zest and
beat until the cheese mixture forms
1 Put your freezer setting onto Fast very stiff peaks.
Freeze, or clear some space in the rapid 6 Spoon over the biscuit base and top
freezing section/coldest part of your with the cold strawberry sauce. Open
freezer, at least an hour before making freeze for 3 hours or until solid. (If you are Recipe by BerryWorld (www.berryworld.com)
the cheesecake. not freezing the cheesecake, simply chill
2 Line a 23cm (9in) springform cake tin in the fridge for 3-4 hours before serving.)
with a large piece of aluminium foil. 7 Remove the cheesecake from the tin 8 To serve, unwrap the cheesecake
Press down well into the base and sides in its foil. Cover with the overhanging while frozen, removing all the foil, and put
of the tin and leave plenty overhanging foil and seal firmly to keep out as much on a plate or cake stand. Thaw at room
the edges. air as possible. Wrap in a second layer of temperature for about 1 hour before
3 To make the topping, place 200g (7oz) foil, pop into a large freezer bag, label serving. If leaving any longer, place in the
of the strawberries in a saucepan with and freeze for up to 3 months. fridge. Eat within a couple of days.
Strawberry, 2 Place the ricotta and mascarpone in a

large bowl, sift in the icing sugar and
ricotta & lemon beat well. Add the eggs, one by one,
thyme cheesecake and beat well.
3 Add the lemon zest, the candied peel
SERVES 6
and the chopped thyme flowers and
500g (1lb 2oz) ricotta cheese leaves and mix well. Pour the
250g (9oz) mascarpone cheese cheesecake mixture into the prepared
150g (5¼oz) icing sugar, plus extra cake tin and bake on the middle shelf of
for decorating the oven for about 1 hour. The
4 large free-range eggs cheesecake should be firm when ready.
finely grated zest of 1 lemon Cool on a wire rack.
4 tbsp candied peel 4 Hull and slice the strawberries, and
a handful of thyme flowers and when the cheesecake is ready arrange
leaves, chopped them in a spiral on the top. Sift icing
200g (7oz) BerryWorld Strawberries sugar on top and serve.
1 Preheat the oven to 170°C/Gas

Mark 3. Butter and line a 23cm (9in)
Recipe by BerryWorld (www.berryworld.com)
cake tin with baking parchment.
WWW.FOODHEAVENMAG.COM APRIL/MAY baking heaven 13

Recipe by Bonne Maman (www.bonnemaman.co.uk)
Ginger and citrus 1 To make the base, melt the butter and
sugar in a saucepan over a gentle heat
cheesecake and stir in the crushed biscuit.
SERVES 8-10 2 Press the mixture evenly into the
For the base and filling base of loose-bottomed cake tin. Place
50g (1¾oz) unsalted butter, plus a in the fridge to chill.
little extra to grease 3 For the filling, place the cheese in a
50g (1¾oz) caster sugar large mixing bowl. Beat in the egg yolks,
100g (3½oz) gingernut biscuits, half the caster sugar, the lemon zest and
crushed juice, the cream and the marmalade.
225g (8oz) soft cheese 4 Put the gelatine and water into
2 free-range eggs, separated a small heatproof bowl over a pan of
100g (3½oz) caster sugar simmering water and stir until dissolved.
grated zest and juice of 1 lemon 5 Beat the gelatine mix into the cheese
150ml (5½fl oz) double cream mixture, then put to one side.
4 tbsp Bonne Maman Mandarin 6 Whisk the egg whites until stiff, then
Marmalade whisk in the remaining caster sugar.
15g (½oz) gelatine powder Fold into the cheese mixture, then
4 tbsp water spoon into the prepared tin. Chill for
For the topping 3-4 hours.
4 tbsp Bonne Maman Mandarin 7 Remove the cheesecake from
Marmalade the tin when set. Warm the marmalade,
200g (7oz) tinned mandarin slices, mandarin slices and ginger together
drained in a small pan, then carefully tip
a little crystallised ginger, over the cheesecake and chill again
chopped before serving.

CHEESECAKES
Mini popcorn For the topping

25g (1oz) caster/white sugar
cheesecakes 25g (1oz) muscovado sugar
MAKES 12 25g (1oz) butter
For the crumb bases 80ml (2¾fl oz) double cream
80g (3oz) digestive biscuits 50g (1¾oz) toffee-coated popcorn
50g (2oz) toffee-coated popcorn
(such as Butterkist) 1 Grease and line a 12-hole
5 tbsp butter, melted loose-based mini cheesecake tin/
For the filling muffin tin with 5cm (2in) holes.
250g (9oz) cream cheese 2 For the bases, crush the biscuits
250g (9oz) mascarpone cheese and popcorn to fine crumbs in a food
2 small free-range eggs processor, or place in a clean plastic
1 tsp vanilla bean paste or bag and bash with a rolling pin.
vanilla extract Transfer the crumbs to a mixing bowl
200ml (7fl oz) condensed milk and stir in the melted butter. Place a
spoonful of the crumbs in each hole of
the cheesecake pan and press down
firmly using the end of a rolling pin or
the back of a small spoon. Retain a
little of the crumb mixture to sprinkle
over the cheesecakes.
3 For the filling, whisk together the
cream cheese and mascarpone in a
large mixing bowl. Add the eggs,
vanilla and condensed milk and whisk
again until smooth. Pour the mixture
into the 12 holes of the pan so that
heesecakes
they are almost full. (Depending on
These minpiiecces of popcorn

the size of your pan you may not need
all of the mixture.) Sprinkle the
have tinyse and are topped reserved crumbs over the top of each
in the ba ound of popcorn cheesecake and bake in the oven for
with a m offee sauce 20-25 minutes until set with a slight
and t wobble. Once cool, remove from the
pan and chill in the refrigerator for
several hours.
4 For the topping, heat the sugars and
butter in a saucepan until the sugars
have dissolved. Add the cream and
heat gently until you have a thick
caramel sauce. Set aside to cool.
5 When you are ready to serve, place
the cheesecakes in muffin wrappers,
if using, or on a serving plate. Spoon a
little of the caramel sauce over each
cheesecake and top with popcorn.
Serve any remaining sauce alongside
for extra drizzling.

s t ry w i t h a c h e e s e c a ke f
k y p a i lli n
ci and creamy. Spoon the mixture
St
into a piping bag fitted with a large
round nozzle.
3 For the nut filling, blitz the pistachios
g ...
with the sugar and cinnamon in a food
processor until finely chopped.
4 Remove the filo pastry from the
packet and cut the sheets in half so that
you are left with 18 smaller sheets.
Cover with a damp tea towel, which will
prevent it from drying out and cracking.
Lay one sheet of filo on a clean work
surface and brush with the melted
butter using a pastry brush. Cover with
a second sheet of filo and brush with
butter again. Sprinkle with a few tbsp of
the nut mixture so that the whole sheet
is covered in a thin layer of nuts, then
cover with a third sheet of filo and brush
again with butter. Pipe a line of the
cheesecake filling along one of the long
edges, then roll up so that the filling is in
the middle of each tube.
5 Place the filo tube around the edge of
the prepared cake tin.
6 Repeat with the remaining pastry
until you have made 6 tubes of
cheesecake pastry in total. Continue to
arrange them in the pan in a spiral so
that the ends of each tube touch, then
brush the top of the pastry with a little
more butter and bake in the preheated
oven for 20-30 minutes until the top of
the pastry is crisp and golden.
7 Heat the honey in a saucepan until
it becomes thin and easily pourable
then spoon over the baklava and leave
to cool completely. Sprinkle with
bright green pistachios and a little
Greek baklava 75g (2¾oz) ground almonds sugar, to serve.
For the nut filling
cheesecake 100g (3½oz) pistachios
MAKES 1 50g (1¾oz) caster/white sugar, plus
9 large sheets of filo pastry (about extra for sprinkling
400g (14oz)) 2 tsp ground cinnamon
120g (4¼oz) stick butter, melted The recipes on pages
3-4 tbsp runny Greek honey 1 Preheat the oven to 180°C/Gas 15-16 are taken from
Cheesecake by
pistachios, for sprinkling Mark 4. Grease and line a 23cm (9in) Hannah Miles,
For the cheesecake filling round springform cake tin or tarte published by Ryland
225g (8oz) quark cheese tatin pan. Peters & Small (RRP
£16.99). Readers can
150g (5¼oz) cream cheese 2 To prepare the cheesecake filling, buy the book for the
1 small free-range egg, plus 1 egg whisk together the quark cheese, special price of
yolk cream cheese, egg and egg yolk, sugar, £11.99 including
P&P by telephoning
50g (1¾oz) caster/white sugar lemon zest and almonds in a large Macmillan Direct on 01256 302699 and quoting the
grated zest of 1 lemon mixing bowl until the mixture is smooth reference N7. Photography by Steve Painter.

CHEESECAKES
Blackcurrant ice
cream cheesecake
SERVES 12
For the ice cream layer
200g (7oz) blackcurrants, washed
with stems removed, extra to
garnish
180g (6oz) caster sugar, plus 2 tbsp
extra
300ml (11fl oz) double cream
300ml (11fl oz) whole milk
250g (9oz) cream cheese, softened
½ tsp vanilla extract RECIPE
a pinch of salt
For the cheesecake base
250g (9oz) digestives,
finely crushed
120g (4oz) unsalted butter, melted
1 To make the ice cream layer, combine

the blackcurrants with 2 tbsp sugar
and a splash of water in a heavy-based
saucepan.Cover and cook over a
medium heat, stirring occasionally, until
the blackcurrants soften and burst,
about 10 minutes, stirring occasionally.
2 Remove from the heat and let cool
briefly, then transfer to a bowl and chill
until needed.
3 Blend together the cream, milk,
cream cheese, remaining sugar, vanilla
extract and salt in a food processor until
the sugar has dissolved.
4 Pour into an ice cream machine and
churn according to the manufacturer's
instructions until softly frozen, about
30-40 minutes.
5 Add the chilled blackcurrants and their
syrup to the ice cream and churn briefly
to combine.
6 To make the cheesecake base, stir
together the crushed digestives and
melted butter in a mixing bowl. Line an
18cm (7in) springform cake tin with
greaseproof paper, then pack the
mixture into the base using the back of
a tablespoon to smooth the surface.
Freeze for 10 minutes.
7 After freezing, spoon the blackcurrant
ice cream on top of the biscuit base,
spreading it out with the back of a damp 5-10 minutes before turning out.
tablespoon. Cover and freeze for about Serve with a garnish of blackcurrants,
4-6 hours until set. if desired, before slicing.
8 Remove from the freezer

Halva cheesecake For the crust 5 To make the filling, combine the plain
200g (7oz) Marie biscuits or halva and cream in a frying pan over a
SERVES 10-12 other sweet plain biscuits low heat. Cook, stirring gently, until the
6 tbsp butter, melted, halva has completely dissolved. Remove
plus extra for greasing from the heat and leave to cool.
For the filling 6 Put the quark in a clean food
600g (1lb 5oz) plain halva, crushed processor. Add the eggs, one at a time,
185ml (6fl oz) double cream blending well after each is added. Add
1.5kg (3lb 5oz) quark the halva mixture and stir to combine.
6 free-range eggs 7 Pour the filling over the crust and bake
120g (4½oz) chocolate halva, in the oven for 1 hour and 20 minutes.
crumbled, to serve 8 Leave the cake to cool completely
before decorating with crumbled
1 Grease a 25cm (10in) springform cake chocolate halva to serve.
tin and line it with baking paper.
2 To make the crust, add the biscuits to
a food processor and blitz to a fine
crumb. Transfer to a mixing bowl.
3 Add the melted butter and mix until
thoroughly combined. Pour the mixture
into the cake tin and press down firmly Recipe taken from
to form a crust. Refrigerate while you Feasting by Amanda
make the filling. Ruben, published by
Hardie Grant (£25).
4 Preheat the oven to 160°C/Gas Photography by
Mark 3. Elisa Watson.
Coconut & ginger even thickness all over. Pop in the fridge
to chill and set while you make the
cheesecake cheesecake filling.
SERVES 6-8 2 Beat together the cream cheese,
50g (1¾oz) unsalted butter creamed coconut, double cream, lime
200g (7oz) ginger biscuits, or use juice and around 3 tbsp of the stem
digestive biscuits with 1 tsp ginger syrup, or more if you like it
ground ginger sweet. (If you happen to be using
3 chunks of stem ginger in syrup, crystallised ginger instead and don’t
including some of the syrup from have any syrup, add some icing sugar to
the jar taste). Spread on top of the ginger
300g (10½oz) cream cheese crumb base and put back in the fridge to
150g (5½oz) creamed coconut set for a few hours.
– the ones in blocks or sachets 3 When you are ready to serve, sprinkle
250ml (9fl oz) double cream the cheesecake all over with the
grated zest and juice of 1 lime toasted coconut and lime zest.
50g (1¾oz) coconut flakes or
desiccated coconut, toasted
1 Gently melt the butter in a saucepan,

Recipe taken from
then pour into a food processor with the
Secrets From My
ginger biscuits and stem ginger. Blitz Indian Family Kitchen
until combined. Tightly press the by Anjali Pathak,
published by
crumbs into the base of an 18cm (7in)
Mitchell Beazley,
round springform, loose-bottomed £14.99. www.
cake tin and spread out so that it’s an octopusbooks.co.uk
18 baking heaven APRIL / MAY

g WWW.FOODHEAVENMAG.COM

CHEESECAKES
Entremets façon
cheesecake
Cheesecake style entremets
SERVES 10
For the shortbread base
240g (8½oz) shortbread biscuits
90g (3oz) butter, cut into pieces
For the raspberry filling
20ml (4 tsp) water
25g (1oz) honey
75g (2¾oz) sugar
2 peppercorns, crushed
180g (6½oz) raspberries
2 tsp balsamic vinegar
2.5 Dr. Oetker gelatine leaves
For the cream cheese mousse
200ml (7fl oz) water
60g (2oz) sugar
2 free-range egg yolks
160g (5½oz) Philadelphia® cream
cheese
grated zest of ½ a lemon
50ml (2fl oz) whipping cream
4 Dr. Oetker gelatine leaves
250ml (9fl oz) whipping cream
To decorate
100g (3½oz) lady finger sponge
biscuits
Recipe adapted and translated from the book 'L’École de la Pâtisserie' by Le Cordon Bleu® institute and publisher Larousse.
50g (1¾oz) raspberries Recipe by Le Cordon Bleu (www.lecordonbleu.edu)

edible gold powder
1 tsp pistachios
20g (¾oz) blueberries the balsamic vinegar, then cook for mixture. Whisk the cream to soft peaks
neutral jelly glaze 2 minutes while stirring with a wooden and delicately fold into the cream
icing sugar spoon. Soak the gelatine leaves in a cheese. Spread the cream cheese
Equipment bowl of cold water. Squeeze excess mousse on top of the raspberry layer,
1 x 20x4.5cm (8x1½in) high water from the gelatine and stir then use a rubber spatula and work
entremets circle mould into the raspberry filling. Transfer to a from the outside into the centre of the
bowl and leave to cool. Spoon the mould. Level the top with a metal
1 For the shortbread base, place the raspberry filling onto the shortbread spatula, then refrigerate for 20 minutes.
shortbread biscuits into a bowl and base and spread to cover. 4 To decorate, preheat the oven to
crush with the end of a rolling pin. 3 For the cream cheese mouse, in a 150°C/Gas Mark 2. Crush the lady finger
Add the butter and continue to crush. saucepan, bring the water and sugar to biscuits and place onto a parchment
Finish mixing with a fork to obtain a the boil and cook to 118°C (245°F), then paper-lined baking tray. Dry in the oven
crumble texture. Line a baking tray pour the syrup onto the beaten egg for 20 minutes. Sprinkle on top of the
with parchment paper, place the yolks. Whisk with an electric beater to cream cheese mousse and refrigerate
entremets circle on top. Fill with the cool and form a bomb mixture. Place for 3 hours.
shortbread base, using the back of a the cream cheese into a bowl, then add 5 To serve, carefully remove the
spoon to flatten into place. Refrigerate grated lemon zest. Soak the gelatine entremets mould. Sprinkle the top with
for 30 minutes. leaves in a bowl of cold water. Squeeze icing sugar, then decorate with whole
2 To make the raspberry filling, place excess water from the gelatine. Heat raspberries dipped in gold powder,
the water, honey and sugar into a the 50ml (2fl oz) of cream in a saucepan, blueberries and pistachios. Heat the
saucepan and cook to 120°C (248°F) on remove from the heat and add the neutral jelly glaze in a small saucepan,
a cooking thermometer. Add the gelatine; whisk to dissolve. Whisk onto transfer to a paper cone and pipe drops
raspberries, crushed peppercorns and the cream cheese. Fold in the bomb onto the raspberries.

Mark 2 and butter a 24cm (9½in)
springform cake tin.
2 Place the biscuits in a food processor
and process until they have the
consistency of raw sugar. Using a
wooden spoon, combine the biscuit
crumbs, melted butter and chopped
almonds. Press the crumb mixture
into the prepared tin, covering two-
thirds of the side of the tin. Refrigerate
while preparing the filling.
3 Place 350ml (12fl oz) of the milk and
the unsalted butter in a saucepan and
bring to the boil. Combine the cornflour,
egg yolks and remaining milk in a bowl.
4 Mix into the hot milk mixture and cook
over a low heat, stirring occasionally, for
5 minutes. Remove from the heat, stir in
the cream cheese, add the lemon juice
and mix until smooth.
5 Using electric beaters, beat the egg
whites and cream of tartar until stiff
peaks form. Gradually add the sugar and
beat until the egg whites are firm.
Gently fold the beaten egg whites into
the cream cheese mixture.
6 Pour the filling onto the chilled crumb
mixture, smooth the top and bake for
1 hour 20 minutes or until the centre is
set. Set aside to cool completely, then
remove from the tin and refrigerate.
7 Remove the cheesecake from the
refrigerator 20 minutes before serving.
Serve dusted with a little icing sugar.
k e a t l e a s t
Ba ours before serving!
4h
Baked lemon 60g (2oz) unsalted butter
cheesecake 60g (2oz) cornflour

SERVES 12 350g (12oz) cream cheese
Recipe taken from
180g (6oz) plain sweet biscuits juice of 2 lemons So French So Sweet
125g (4oz) butter, melted 5 free-range egg whites by Gabriel Gaté,
40g (1½o) raw almonds, very finely a pinch of cream of tartar published by Hardie
Grant (£12.99).
chopped 145g (5oz) caster sugar Photography by
400ml (13fl oz) milk icing sugar, for dusting Mark Roper.

CHEESECAKES
Italian cheesecake
SERVES 6-8
375g (13oz) plain flour, plus extra

for dusting
50g (1¾oz) caster sugar
a pinch of salt
150g (5½oz) chilled unsalted butter,
chopped, plus extra for greasing
2 large free-range eggs
2 tbsp milk
icing sugar, for dusting
For the filling
250g (9oz) cream cheese, softened
90g (3¼oz) caster sugar
250ml (9fl oz) pouring cream
750g (1lb 10oz) drained fresh
whole-milk ricotta
2 tsp natural vanilla extract
60ml (2fl oz) rum
finely grated zest of 1 orange
finely grated zest of 1 lemon
1 Place the flour, sugar and salt in a food

processor and pulse to combine. Add
the butter and pulse until the mixture
forms crumbs.
2 Whisk together the egg and milk, add
to the food processor and pulse until the
dough just comes together. Gather two-
thirds of the dough into a ball and gather
the remaining dough into a separate ball.
Wrap each ball in clingfilm and refrigerate
for at least 1 hour or overnight.
3 Preheat the oven to 160°C/Gas Mark
3. Grease a 20cm (8in) round springform
cake tin with butter and line the base and
side with baking paper. Wrap foil around
the base and up the outside of the tin to baking paper and refrigerate with the until the filling has just set and the
catch any leaks during baking. pastry base. pastry is golden. Loosen the side of the
4 Lightly sprinkle your work surface with 6 To make the filling, use an electric tin and allow the cheesecake to cool to
flour and roll the larger ball of dough into a mixer to beat the cream cheese and room temperature in the tin. Dust with
32cm (12½in) disc, about 3mm (1/8in) sugar until smooth, then incorporate the icing sugar to serve.
thick, to fit the base and side of the eggs, one at a time. Gradually add the
prepared tin. Gently roll the dough cream, then use a large metal spoon to
around the rolling pin, place it over the tin fold in the ricotta, vanilla extract, rum
and unroll loosely. Press the dough and citrus zest. The mixture does not
gently into the base and against the side. need to be smooth – it’s nice to have
Trim off the excess with a knife. some lumps of ricotta.
Recipe taken from
Refrigerate the pastry base until needed. 7 Spoon the ricotta mixture into the Neil Perry’s Good
5 Roll the remaining dough to the same pastry base, then arrange the pastry Cooking by Neil
Perry, published by
thickness and cut it into 1cm (½in) wide strips over the top in a crisscross pattern
Murdoch Books
strips (use a pastry wheel if you have and trim the edges as necessary. Bake (£20). Photography
one). Place the strips on a tray lined with the cheesecake for 45-55 minutes, or by Earl Carter.

ING TIP
BAK
LOW-FAT OPTION
USE R E DUCE D- FAT
C R E A M CHE E SE INS T E A D
OF F UL L- FAT
Mango & turmeric mixture firmly into the bottom of the dissolved. Once the granules have
cake tin with the back of a spoon and chill dissolved, take the liquid off the heat
no bake cheesecake in the refrigerator for at least 30 minutes. and whisk into the mango purée.
MAKES 1 3 Make a mango purée by peeling the 7 Whisk two-thirds of the mango purée
For the base mango and blitzing all of its flesh in a food into the cream cheese mixture, then
250g (9oz) gingersnap biscuits processor until it is smooth and free of carefully fold in the whipped cream until
¼ tsp ground black pepper chunks. Add ½ tsp of the ground fully incorporated. Pour this mixture onto
100g (3½oz) salted butter, melted turmeric to the purée and mix well. the chilled biscuit base and smooth
For the filling 4 In a bowl, beat the cream cheese, down the top with a palette knife. Return
1 large mango sugar and remaining turmeric by hand to the refrigerator to chill for 1-2 hours.
2½ tsp ground turmeric with a spatula or wooden spoon until 8 Once the cheesecake has almost set,
400g (14oz) full-fat cream cheese the sugar has dissolved. In a separate finish it by pouring the remaining mango
(or use reduced-fat) bowl, whisk the cream until soft peaks purée over the top and smoothing
100g (3½oz) caster sugar form. Put to one side. it down with a palette knife. Chill the
250ml (9fl oz) double cream 5 Bloom the gelatine by putting cake for 2 hours, or until fully set before
4 tbsp water 4 tbsp of cold water into a small pan cutting and serving.
1 tbsp powdered gelatine (this can also be done in a microwave in
a plastic bowl).
1 Base-line a 20cm (8in) round 6 Slowly sprinkle the gelatine onto the
springform cake tin with baking paper. surface of the water and wait 5 minutes
2 Make the base by blitzing the until it has absorbed the water and Recipe taken
gingersnap biscuits and black pepper in a formed a slushy paste. Warm this paste from The Turmeric
food processor until a fine crumb is over a very low heat, just to melt the Cookbook, published
by Aster (£10).
reached. Add the melted butter and stir gelatine, stirring with a fork continuously Photography by
until it is all incorporated. Press this until the gelatine granules have fully Issy Croker.

CHEESECAKES
Baked blueberry
cheesecake Yo u wo n ' t
SERVES 8-10
re a l
For the crust
95g (3¼oz) rolled oats (not
quick cooking)
100g (3½oz) brown sugar
i se
t hi s
½ tsp sea salt
2 tbsp vegan butter, melted
For the filling
i s v e ga
120g (4¼oz) raw cashews, soaked
in hot water for 20 minutes
120g (4¼oz) soft tofu
225g (8oz) vegan cream cheese
200g (7oz) granulated sugar
n!
¼ tsp grated lemon zest and
4 tbsp freshly squeezed juice
For the blueberry topping
150g (5½oz) fresh or frozen
blueberries
2 tbsp freshly squeezed lemon juice
50g (1¾oz) granulated sugar

Mark 4.
2 To make the crust, in a food processor,
pulse the rolled oats into a flour. This
should be a very fine mixture with no
large pieces of oats. Add the brown
sugar, salt and melted butter and pulse
until the mixture comes together. It
should press together when you pinch it.
3 Press the mixture in an even layer into
the bottom of an 18cm (7in) or 20cm
(8in) springform tin. You can also press it
into an 20cm (8in) square baking dish.
You can line the dish with non-stick
baking paper for easy removal or you
can serve the baked cheesecake
directly from the dish.
4 To make the filling, drain and rinse the
cashews. Place in a high-powered
blender with the remaining ingredients Leave the cake to sit at room
and blend until very smooth. temperature for at least 30 minutes
5 Pour the filling on top of the crust. before serving to remove the chill.
Bake for 45 minutes until the edges of 7 To make the topping, combine all the
the cheesecake are light golden brown. ingredients in a saucepan over a medium
The centre might look a bit soft, but it heat. Simmer for 6 minutes. Leave to cool
will firm up upon cooling. before serving over the cheesecake. Recipe taken from
Vegan Comfort
6 Allow the cheesecake to cool There is enough blueberry compote to Classics by
completely. Chill it for at least 4 hours or put a good portion on top of the Lauren Toyota,
overnight. Only once the cheesecake cheesecake and have some extra to add published by
Ebury Press (£18.99).
has chilled completely should you to individual servings. Store in the fridge Photography by
remove the sides of the springform tin. for up to 7 days. Vanessa Heinz.

Party berry trifles
SERVES 10
ING TIP
For the jelly
BAK
450g (1lb) strawberries, sliced
RECYCLE JARS 150ml (¼pt) cold water plus
GL ASS POT S, SPRE A D JA RS, 4 tbsp
JA M OR YOGHUR T POT S 50g (2oz) caster sugar
A L L WORK W EL L
3 tsp powdered gelatine
150g (5oz) raspberries
juice of ½ a lemon
To assemble
190g (6¾oz) jam Swiss roll, diced
100ml (3½fl oz) dry or sweet sherry
250g (9oz) strawberries, sliced
2 x 425g (15oz) tins of custard
450ml (¾pt) double cream
1 tsp vanilla extract
2 tbsp icing or caster sugar
sugar sprinkles, Union Jack sugar
discs (buy online) or extra fruits
to decorate, optional
1 To make the jelly, add the

strawberries to a saucepan with the
150ml (¼pt) water and the sugar, cover
and cook gently for 5 minutes. Sprinkle
the gelatine over the remaining
4 tbsp water in a small bowl and leave
to stand for 5 minutes.
2 Purée the cooked strawberries in
a liquidiser or food processor with the
raspberries, then press the purée
through a sieve back into the saucepan.
Add the bowl of gelatine to a small
saucepan of gently simmering water, so
that the water is halfway up the sides of
the bowl. Heat for 4-5 minutes until the
gelatine becomes a clear liquid. Stir into
Royal wedding
the fruit purée with the lemon juice.
3 To assemble the trifles, divide the diced
recipes
Swiss roll between 10 small glasses each
about 200 -250ml (7-8fl oz) and drizzle
each one with 2 tsp of sherry. Top with
the remaining sliced strawberries, then
cover with the fruit jelly. Chill for 3-4 hours
until the jelly has set, or make the night
before if preferred.
4 A few hours before serving, divide the
custard between the trifle glasses.
Lightly whip the cream with the vanilla
and sugar, then spoon over the custard.
Return to the fridge with the jar lids until
Celebrate the Royal wedding with these easy treats by
ready to serve. Add the decorations at
Seasonal Berries (www.seasonalberries.co.uk). the last minute.
BH28.RoyalW.jc3.indd 24 22/03/2018 16:59

R O YA L R E C I P E S
Ruby berry nests

MAKES 12
50g (2oz) butter
t
Just cut orueady
270g (9½oz) pack of 6 frozen filo
pastry sheets (defrosted) – use
3 sheets (each 46x21.5cm)
squares offilo!
150ml (¼pt) double cream
400g (14oz) tin of low fat
rolled
readymade custard
½ an orange, grated zest and
1 tbsp juice
450g (1lb) mixed berries
(whole raspberries and
blueberries and strawberries,
halved or quartered)
3 tbsp strawberry jam
icing sugar, sifted, to decorate

Mark 4. Warm the butter in a small
saucepan until melted and use a little to
grace a 12-hole deep muffin tin. Separate
the pastry sheets, brush each one with a
little butter, then cut into 12 rectangles.
2 Lay one piece in each hole of the muffin
tin, then arrange a second and third
square at a slight angle to the previous
one to give a jagged nest-like effect.
3 Bake for 6-8 minutes until golden and soft swirls, then fold in the custard has melted. Add the berries, coat in the
crisp. Leave in the tin to cool. and orange zest. Spoon into the jam glaze, then spoon into the tarts.
4 Take the pastry cases carefully out pastry cases. Dust the top edges of the pastry with a
of the tin and arrange on a large serving 5 Warm the jam and orange juice in a little sifted icing sugar and serve.
plate. Whip the cream until if forms small saucepan, stirring until the jam
Merry berry pizzas butter and mix together to form a

crumble. Add the sugar and cinnamon
MAKES 2 SMALL PIZZAS and stir together.
3 Add the milk and combine. Divide into
100g (3½oz) self-raising flour 2 balls and flatten them with the palm of
25g (1oz) butter your hand, then place onto a greased
15g (½oz) sugar baking tin and put into the oven for
½ tsp cinnamon 10-15 minutes until golden.Cool
60ml (2fl oz) semi-skimmed milk completely on a wire rack.
1x tub of low fat soft cheese 4 Blend a handful of mixed berries to
assorted fresh berries – we used make a coulis, then spread a thin layer of
blueberries, strawberries, soft cheese over the pizza base.
blackberries and raspberries 5 Spread a thin layer of coulis onto
the cheese, then decorate with
1 Preheat the oven to 200°C/Gas assorted berries, either whole, halved Eat quicklygbo efsoogregy!
Mark 6.
2 Put the flour into a bowl, then add the
or in slices. they
BH28.RoyalW.jc3.indd 25 22/03/2018 17:00

DE baking heaven
BUYING GUI
ESSENTIAL
Due to the popularity of coconut oil,
there are now many different brands and INGREDIENTS
varieties available – with various
COCONUT
descriptions and claims – which can make it
difficult to choose.
Here’s what many of the product

descriptions actually mean:
Organic
OIL
The coconuts used to produce the oil have not
been treated with chemical fertilisers or Do you know what to look for when
pesticides. Look for organic certification.
buying coconut oil? Laura Agar Wilson
Virgin coconut oil explains how to get the most out of this
Coconut oil that has not been refined (this
means the same as extra-virgin).
versatile ingredient...
Extra-virgin coconut oil What to look for lubricant for machinery and other uses
Coconut oil that has not been refined (the Coconut oil should be solid at room where nutritional or health benefits are
same as virgin coconut oil). temperature with a melting point of not required.
Unrefined coconut oil 24°C (76°F). A good quality oil should be

white when solid and completely clear
Refined coconut oil can also be used for
cooking at extremely high temperatures,
The coconut oil has not been chemically when liquid: there should be no as the refining process means the oil is
treated, fractionated, bleached or deodorised. discolouration. It should smell fresh with able to withstand a much higher heat.
Refined coconut oil a light coconut aroma. When you rub the
oil between your fingers it should
Check the brand’s production practices to
make sure they use natural steam
A coconut oil produced using the copra feel smooth with no grittiness. and don’t use chemical
method, which has undergone boiling, Coconut oil is best stored solvents. There are a few
chemical bleaching and deodorising. in a glass jar, so look for preparations that use
Raw products in glass

containers rather
fractionated coconut
oil for the benefits
The coconut oil has been produced without than plastic. of its liquid state;
using temperatures over 45°C (113°F). for these, I
Choosing
Cold/wet milled your oil
recommend
researching a good
The coconut oil has been produced Different uses do quality product.
without heat; using cold water for the not generally
extraction process. require a different The cost of
coconut oil
Odourless type of oil.
I recommend When buying coconut oil
The coconut oil has been steamed or purchasing unrefined virgin you will generally find a big
otherwise processed to remove the coconut or extra-virgin coconut oil – choose difference in price between refined
taste and smell. organic, where possible. It’s not essential and virgin and extra-virgin oils and again
Fractioned coconut oil to choose a raw, cold/wet milled coconut

oil, but these oils are the best possible
with those that are organic, raw and cold or
wet pressed. This usually reflects the extra
Coconut oil that has had some of its fatty acids quality and will therefore time and labour involved in producing
removed; most often the lauric acid. offer the greatest quality oil and it’s worth buying the best
Sometimes labelled MCT oil, depending on benefits. you can afford.
which fatty acids remain. I only recommend
refined coconut oil for Storage
certain applications, Coconut oil is a stable oil, meaning it won’t
such as using as a go rancid at room temperature. It’s best
26 baking heaven APR / MAY WWW.FOODHEAVENMAG.COM
BH28.BakingEss.jc2.indd 26 22/03/2018 16:05

ESSENTIAL INGREDIENTS
✓ BAKING TRAY TREATMENT

If you find food is burnt and caked onto your baking
trays, use a dab of coconut oil to soften the hardened
food and remove it more easily. Apply the coconut oil
and leave it for a few minutes before scraping off
the food.
✓ PREVENT FREEZER BURN

Add a layer of coconut oil on top of frozen foods to
prevent freezer burn. Coconut oil will provide a
protective coating to keep freezing air out of contact
with the food. Try melting the coconut oil first and
ICKS
stored in a cool, dark place, out of direct TIPS AND TR pouring on top of previously frozen sauces. The
sunlight, in its original – preferably glass – coconut oil will instantly become solid and will be
container. If you live in a warm climate ✓ KITCHEN easy to remove in one piece before defrosting.
where the coconut oil is in its liquid state, Kitchens seem to need so many different
you could refrigerate it to make it easier to types of cleaners for different surfaces and ✓ CAST-IRON SEASONING
use in its solid state. Although most equipment. Not any more – stock up on Use coconut oil straight from the jar to season
products will give a ‘best before’ date coconut oil and you’ll be able to clean the kitchen your cast-iron pan. This will keep it rust free and
on the jar, coconut oil won’t go ‘off’ if and its contents with just one jar. working well.
stored correctly. Firstly, clean the pan with warm, soapy
✓ CHOPPING water. Usually you wouldn’t use
Introducing coconut BOARD water and soap on a cast-iron
oil to your diet CONDITIONER pan but this is fine, as it’s
As with all potent foods it’s important to Use coconut oil to about to be seasoned.
gradually introduce coconut oil into your condition your Make sure the pan is
diet to ensure you don’t experience any ill wooden chopping very dry and apply a thin
effects. Start with 1 teaspoon a day and boards. Apply coconut layer of coconut oil all
gradually increase the amount. oil to the board with over the pan, inside and
a piece of kitchen out. Preheat the oven
Preparation paper and rub into to 165°C/Gas Mark 2½.
If you haven’t cooked, cleaned, cleansed the grain. Place the pan upside
or moisturised with coconut oil before, down on a shelf in the oven
you might be unfamiliar with how to ✓ FOOD with a sheet of foil underneath
prepare it before use. CONTAINER to catch any drips. Bake in the oven
Most preparations and recipes require STAIN REPELLENT for 1 hour, then turn off the oven and
the oil to be in a softened or liquid state Apply a thin layer of coconut oil to your leave the pan inside to cool completely.
and there are various ways to do this, plastic food containers to act as a barrier
depending on the quantity and whether between the plastic and the food and
your oil is stored as a solid or liquid. For prevent staining. COCONUT The extract on pages
C O C O N U T
smaller amounts of solid coconut oil, the OIL 26-27 is taken from
easiest way to soften it is to simply rub the ✓ FRESH EGGS FOR LONGER Over 200 recipes and tips to discover the unique
benefits and versatility of coconut oil.
Coconut Oil: Over
200 Easy Recipes
O I L
solid oil gently between your fingertips Eggs can be kept fresher with just a thin layer
Divided into four sections – Food, Health, Home and Beauty
– the varied recipes in Coconut Oil reveal the versatility of
and Uses for Home,

this super oil. As well as its more familiar uses in the kitchen,
from flavouring Thai curries to creating dairy-free chocolate
brownies, coconut oil has many applications that can support
until it reaches the correct consistency to of coconut oil. Gently apply a layer of coconut oil
health and natural beauty. Discover how to take advantage of
Health and Beauty

Laura Agar Wilson
this oil with simple recipes for cough relief syrup, metabolism-
boosting tea, massage oil, shampoo and much more.
Coconut Oil also uncovers surprising uses around the
be combined with other ingredients. With to the eggshell to act as a protective film,
home. As a natural oil with lubricating and protective barrier
properties, coconut oil can be put to use in many ways, with
applications for every room of the house – from laundry
by Laura Agar
Wilson, published
detergent to furniture polish.
larger quantities, you will need to soften reducing the air coming into contact with the ISBN 978-0-85762-281-5
Over 200 easy recipes and uses by Apple Press,
for home, health and beauty
or melt the oil over heat. porous shell. (RRP £9.99).

9 780857 622815
Laura Agar Wilson
BH28.BakingEss.jc2.indd 27 22/03/2018 16:06

20-Hole Silicone Cake
Pop Mould
£10.99
www.lakeland.co.uk
Cake Décor
Edible Cake Pens &
Edible Eyes
www.mycakedecor.co.uk
and Sainsbury’s
Silikomart Eleganza
Silicone 60mm Mould
£19.49
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Pick of the
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Cath Kidston Parakeet
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Debenhams Sara Miller Asda and Morrisons
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Enamel ‘Baked By’

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Child’s Personalised
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28 baking heaven APRIL / MAY
BH28.Products.jc3.indd 28 22/03/2018 16:33

k e h e a ven
a
c Gspecial occasion cakes!
e t c r e a t i v e w i t h
WE LOVE… BAT TENBURG pg30 // WARDROBE CAKE pg32 // BIRTHDAY CAKE pg37
For the strawberry layer cake, see page 40
BH28.Cakes.jc3.indd 29 22/03/2018 12:20

the finishaepdped
cake is wripan
in marz Church window cake sponge mix and stir thoroughly. Spoon
the pink mixture into the other half of
or battenburg the tin and smooth gently.
SERVES 6 5 Bake in the oven for approximately
175g (6oz) butter 30-35 minutes, or until firm when lightly
175g (6oz) caster sugar pressed in the centre.
3 large free-range eggs, lightly 6 Carefully turn out of the tin onto a wire
beaten rack and leave to cool.
175g (6oz) self-raising flour 7 When cold, trim the edges of the
a little red food colouring cake and divide it equally into 4 long
For the topping sections, which will give you two strips
275g (10oz) marzipan of each colour.
a little warmed raspberry jam 8 Using a little of the warmed raspberry
jam, place one of each colour on the
1 Preheat the oven to 160°C/Gas bottom and the remaining two on top,
Mark 3. alternating the colours to give a
2 There are several methods of chequerboard effect.
preparing this mixture, but I suggest the 9 Roll the marzipan out thinly into an
easiest is to use one tin, baking the two oblong, using the cake as a
colour sponges alongside each other. measurement for length.
3 Cream the butter and sugar together 10 Spread a thin layer of jam over the
until light and fluffy, then add the lightly marzipan, then roll it around the block of
beaten eggs and flour, a little at a time, sponge, sealing it with a little jam. Trim
beating until completely smooth. the edges neatly at each end.
4 Grease and line an 18cm (7in) square 11 Place it onto a plate with the ‘seam’
cake tin and spoon half of the mixture underneath and lightly mark the top in
into the left-hand side, then add a little the traditional crisscross pattern.
red food colouring to the remaining
Sticky allowing to cool. Pour the mixture into

the flour and beat until smooth.
gingerbread loaf 3 Add the milk and eggs, beating
SERVES 6-8 firmly to ensure it remains smooth and
225g (8oz) self-raising flour lump free.
2 tsp mixed spice 4 Pour the mixture, which will be quite
2 tsp ground ginger runny, into a greased and lined 900g
1 tsp bicarbonate of soda (2lb) loaf tin and place in the centre of
115g (4oz) golden syrup the oven for 50-60 minutes, or until a
115g (4oz) treacle skewer inserted comes out cleanly. The
115g (4oz) butter cake will rise and then sink in the middle
115g (4oz) dark muscovado sugar during cooking but don’t worry, this is
225ml (8fl oz) milk perfectly normal.
2 medium free-range eggs, lightly 5 Allow to cool entirely in the tin, before
beaten turning onto a wire rack.
6 This cake is better kept for a couple of
1 Preheat the oven to 180°C/Gas days in an airtight tin before slicing,
Mark 4. during which time it will develop its
2 Sift the flour, spices and bicarbonate characteristic sticky appearance.
of soda together, making a well in the
centre. Put the syrup, treacle, butter and
sugar into a saucepan and melt over a
gentle heat before setting aside and
BH28.Cakes.jc3.indd 30 22/03/2018 12:20

C A K E H E AV E N
Coffee cake and lined 18cm (7in) sandwich tins and

bake in the centre of the oven for about
SERVES 10 25-30 minutes, or until well risen and
225g (8oz) butter golden. The top should feel firm when
225g (8oz) caster sugar pressed gently.
225g (8oz) self-raising flour 4 Carefully turn onto a wire cooling rack
4 large free-range eggs, lightly and leave to become cold.
beaten 5 Meanwhile, cream the icing sugar
50ml (2fl oz) Camp coffee essence and butter together with the coffee
or dissolved granules until light and creamy. When the
For the filling coffee cakes are cold, sandwich them
225g (8oz) icing sugar together with the buttercream and
115g (4oz) butter ice the top with the remaining icing.
2 tsp Camp coffee essence or Finally decorate the top with the halved
dissolved granules walnuts and leave the cake to set
To decorate before serving.
7-8 walnut halves

Mark 4.
2 Cream the butter and sugar together
until light and fluffy, then beat in the Recipes on pages
flour and eggs a little at a time. Finally 30-31 are taken from
Cakes by Julie Duff,
beat in the coffee. published by
3 Spoon the mixture into two greased Grub Street (£15).
Apple and the sugar has dissolved and you have a

light, clear syrup. Set aside.
almond bostock 3 In a bowl, beat the butter and icing
SERVES 4 sugar together until light and fluffy.
125g (4½oz) unsalted butter, Add the ground almonds, almond
softened extract, vanilla, egg and flour and beat
125g (4½oz) icing sugar, plus extra again until the mixture is smooth.
for dusting 4 To assemble the bostocks, take a
100g (3½oz) ground almonds piece of brioche and soak each side in
½ tsp almond extract the syrup. Place it on a baking tray and
1 tsp vanilla bean paste repeat with the remaining slices.
1 free-range egg Divide the almond batter between the
50g (1¾oz) plain flour brioche slices and spread it across
6-8 pieces of stale brioche or bread the top of each slice. Sprinkle
200g (7oz) flaked almonds generously with the flaked almonds.
For the syrup 5 Bake for 10-12 minutes or until golden
150ml (¼ pint) apple juice brown and the almond topping
150g (5½oz) caster sugar is cooked through. Dust with icing
1 tsp vanilla bean paste sugar and serve warm.
1 Preheat the oven to 200ºC /Gas

Mark 6.
2 First make the syrup. In a saucepan,
bring the apple juice, sugar and
vanilla to the boil. Cook over a high heat
for no more than 1 minute until
BH28.Cakes.jc3.indd 31 22/03/2018 12:21

Blackcurrant 15 minutes to allow it to firm up. Wild Notes
This can also be made in advance This is a good recipe for using up
crumb slices and kept in the fridge at this overripe fruit. A mixture between a
MAKES 10 BARS stage overnight. tray bake and a crumble, these
125g (4½oz) unsalted butter, 3 For the base, beat the softened bars are loaded with fruit. You can
softened butter and sugar together in a bowl use any berries for these; just make
125g (4½oz) caster sugar until light and fluffy. Add the eggs one sure you don’t hold back!
2 free-range eggs at a time, adding 2 tbsp flour with each
125g (4½oz) self-raising flour addition (this will prevent the batter
1 tsp vanilla bean paste from splitting). Once the mixture is
200g (7oz) blackcurrants smooth, fold in the remaining flour and
200g (7oz) blueberries the vanilla bean paste.
5 tbsp demerara sugar 4 Spoon the mixture into the prepared
For the crumble tin and spread it out in an even layer.
40g (1½oz) cold butter, cubed 5 Top evenly with the berries, then the
40g (1½oz) caster sugar chilled crumble. Sprinkle over the
75g (2¾oz) oat flour demerara sugar to finish.
6 Bake for 35-40 minutes, or until a
1 Preheat the oven to 180ºC/Gas knife inserted into the centre comes
Mark 4. Grease and line a deep out clean (or with only fruit on it and no
23cm (9in) square baking tin. uncooked batter from the base
2 First, make the crumble. In a bowl, layer). Allow to cool completely in the
rub the cold butter into the sugar tin, then cut the slab into 10 bars,
and oat flour to form a rough crumble. or into squares if you prefer. Store in an
Refrigerate the mixture for at least airtight container for up to 5 days.
Wardrobe cake 2 Put the butter, Guinness, chocolate

and cocoa into a large saucepan
SERVES 8-10 set over a low heat until the butter and
250g (9oz) unsalted butter, chocolate have just melted and no
plus extra for greasing more – do not let the mixture boil. Then
300ml (½pt) Guinness stir in the flour and caster sugar.
100g (3½oz) dark chocolate Once combined, add the eggs, cream
(minimum 54% cocoa solids) and vanilla.
50g (1¾oz) cocoa powder 3 Pour the batter into your prepared tin
300g (10½oz) self-raising flour and bake for 45-50 minutes or
300g (10½oz) caster sugar until a knife inserted into the centre of
2 free-range eggs the cake comes out clean. Allow
100ml (3½fl oz) double cream to cool in the tin for 15 minutes, then
1 tsp vanilla bean paste transfer to a wire rack and leave to
For the icing and decoration cool completely.
150g (5¼oz) unsalted butter, 4 To make the icing, beat the butter and
softened icing sugar together in a bowl
150g (5¼oz) icing sugar until pale and fluffy. Add the cream
200g (7oz) cream cheese cheese and beat again for 1 minute.
50g (1¼oz) white chocolate, curls Cut the top of the cake to level it if
or grated (optional) required, then spoon the icing onto
the top of the cake and spread it across
1 Preheat the oven to 180°C/Gas the surface to the edges. Decorate
Mark 4. Grease a 20cm (8in) round with the white chocolate, if you like.
loose-bottomed cake tin and line it with
baking paper.
BH28.Cakes.jc3.indd 32 22/03/2018 12:21

C A K E H E AV E N
Strawberry
and hibiscus
a g e n e r o u s
Victoria sponge
Serve waitshs of more Pimms!
gl
SERVES 8-10
200g (7oz) unsalted butter,

softened, plus extra for greasing
200g (7oz) caster sugar
200g (7oz) white spelt or plain flour
1 tsp baking powder
4 free-range eggs
For the filling and decoration
200g (7oz) strawberries, halved
1 tbsp dried hibiscus flowers
2 tbsp caster sugar
4 tbsp Pimm’s
300ml (½pt) double cream
1 tsp vanilla bean paste
2 tbsp icing sugar, plus extra for
dusting
non-toxic fresh flowers or rose
petals, to decorate
1 Preheat the oven to 180ºC/Gas

Mark 4. Grease 2 x 20cm (8in) round
loose-bottomed cake tins and line them
with baking paper.
2 In a bowl, cream the butter and sugar
together until very light and fluffy.
3 In a separate bowl, mix the flour and
baking powder together. Beat the eggs
into the butter mix one at a time, adding
2 tbsp of the flour with each egg and
beating well between each addition.
Fold in the remaining flour until the
mixture is smooth. Divide the batter
between the 2 prepared tins and level
out the surfaces.
4 Bake for 25-30 minutes, or until a
knife inserted into the centre of each
cake comes out clean. Allow the
cakes to cool in the tins for 15 minutes,
then transfer to a wire rack to Remove and discard the hibiscus petals with flowers or a few rose petals and
cool completely. once cold. serve immediately.
5 While the cakes are cooling, make the 6 When ready to assemble the cake,
filling. Put the strawberries, hibiscus whip the cream, vanilla and icing sugar
flowers, caster sugar and Pimm’s into a together in a bowl to form very soft
saucepan and bring to a very gentle peaks. Place one cake on a cake stand The bostocks on
boil over a medium-low heat, stirring or plate, then spread the cream page 31 and the
recipes on pages
continuously. Cook gently for about generously on top. Spoon the 32-33 are taken
10 minutes until the mixture has reduced strawberry mixture over the top surface from Gatherings by
slightly, to the consistency of a loose and drizzle with the juices. Flora Shedden,
published by
jam. Take the pan off the heat and set 7 Place the second cake on top and Mitchell Beazley
aside to allow the filling mixture to cool. dust with icing sugar. Decorate (£25).
BH28.Cakes.jc3.indd 33 22/03/2018 12:22

si t h e p e rfe c t si m ple bu wooden spoon to cream the butter until
hT is tter c
soft. Add the granulated sugar and
continue creaming until well combined.
Add the egg and vanilla seeds and
continue creaming until fully
incorporated. Add the flour mixture and
ake
the milk mixture, alternating each
addition, until smooth and combined.
..
5 Pour the batter into the prepared cake
tin and use an offset spatula to spread it
evenly. Arrange the sliced peaches in an
overlapping, circular pattern, being
careful not to let the fruit touch the side
of the pan. Arrange the raspberries over
and in between the peaches.
6 Sprinkle with the vanilla sugar. Bake
until the cake is golden and a paring
knife inserted in the centre comes out
clean, about 45 minutes. Set the pan on
a wire rack and let it cool completely
before serving.
*TIPS
Using and storing vanilla pods
Keep vanilla pods stored in a glass jar
filled with vodka. The vodka softens the
beans, and the alcohol helps to preserve
them. You could use another spirit, such
as brandy, but vodka has a more neutral
flavour. Whenever you need to use
vanilla in a recipe, rather than tediously
scraping the seeds out with a paring
knife, you can simply snip the bean in
half and squeeze out the vanilla paste.
Butter cake 30g (1oz) fresh raspberries How to make vanilla sugar
1-2 tsp vanilla sugar After using a vanilla pod (if it hasn’t been
with peaches and steeped in milk or another liquid), let the
raspberries 1 Preheat the oven to 175°C/Gas pod dry out by leaving it in an open jar
Mark 4. Place a piece of parchment for a few days before adding it to a jar of
SERVES 8-10
paper on a cutting board and set a granulated sugar. As you continue to
240ml (8½fl oz) whole milk 23cm (9in) round cake tin on top. add dried vanilla pods to the sugar, it
60ml (2¼fl oz) crème fraîche Holding the tin securely with one hand, becomes infused with vanilla flavour,
220g (7¾oz) plain flour, plus extra use a paring knife to trace around the tin creating vanilla sugar.
for the pan and create a parchment circle to fit in
1 tbsp baking powder the bottom of the tin. Butter the cake
½ tsp fleur de sel tin, then place the parchment circle in
115g (4oz) unsalted butter, at the bottom. Butter the parchment. Recipe taken from
room temperature, plus extra Dust the cake tin with flour, tapping The Cook’s Atelier
by Marjorie Taylor
for greasing out any excess.
and Kendall Smith
150g (5¼oz) granulated sugar 2 In a medium bowl, whisk together the Franchini, published
1 large free-range egg milk and crème fraîche. by Abrams (RRP £35),
available from
seeds of 1 vanilla pod 3 In a large bowl, whisk together the
10 April.
2 medium peaches, halved, pitted, flour, baking powder, and salt. Photography by
and thinly sliced 4 In a separate large bowl, use a Anson Smart.
BH28.Cakes.jc3.indd 34 22/03/2018 12:22

C A K E H E AV E N
Cappuccio cake 2 tsp maple syrup 5 In a freestanding mixer fitted with a

2 tsp Tia Maria or Baileys Irish paddle, or by hand, cream together the
with whipped Cream butter and sugars until pale and fluffy.
mascarpone For the cream Add the coffee and the vanilla. In a
coffee cream 120g (4¼oz) double cream bowl, lightly whisk the flours, baking
50g (1¾oz) coffee powder and salt and add the walnuts.
SERVES 10-12 500g (1lb 2oz) mascarpone cheese 6 While mixing the butter and sugar,
For the coffee 3 tbsp maple syrup alternately and gradually add the eggs
9 tbsp ground coffee and flours. Mix to just combine, then
For the cake 1 Put the ground coffee in a jug, pour divide between the prepared tins.
180g (6oz) unsalted butter, softened, over 240g (8½oz) boiling water and leave 7 Bake for about 15 minutes, checking
plus extra for greasing for about 3 minutes. Strain to get after 10 minutes, until a skewer inserted
90g (3¼oz) dark brown muscovado 150g (5½oz) of coffee. This is the coffee into the centre of the sponges comes
sugar to use in the cake, syrup and cream. out clean and they spring back when
50g (1¾oz) coffee 2 Preheat the oven to 180°C/Gas Mark lightly touched. Pierce the cakes all over
1 tsp vanilla extract 4. Butter the base and sides of 2 x 18cm with a skewer and brush over the syrup,
90g (3¼oz) brown rice flour (7in) loose-based sandwich tins, then distributing it evenly between both.
90g (3¼oz) brown teff flour line the bases with baking parchment. Leave to cool on a wire rack.
2 tsp baking powder 3 Combine all the syrup ingredients 8 Meanwhile, whip the cream to soft
a pinch of sea salt flakes and set aside. peaks, then lightly whisk in the
3 free-range eggs, lightly beaten 4 On a baking tray, lightly toast the remaining ingredients until smooth,
For the syrup walnuts for 5-8 minutes, until fragrant. making sure not to over-whip.
50g (1¾oz) coffee Leave to cool, then chop into small pieces. 9 Once the cakes are cool, remove them
from their tins. Using a cranked
or step palette knife or a regular knife,
spread half the cream over the
bottom sponge. Place the second
sponge on top and finish with
the remaining cream.
10 This keeps well for up to
5 days in the fridge. The
sponges can also be frozen,
without the cream, for up to
1 month.
TOP TIP
You can use white spelt or wheat
flour – or a 50:50 blend with
wholegrain flour in place of rice
and teff flours if you like.
BH28.Cakes.jc3.indd 35 22/03/2018 12:23

ING TIP
BAK
VARIATION
IN W IN T E R YOU C OUL D
USE 2 BL OOD OR A NGE S
A ND 2 JA F FA OR A NGE S
Orange, buckwheat of the tin, so the juices don’t leak. marmalade to the remaining honey and
2 In a saucepan, bring the honey and orange juice in the saucepan, trying to
and olive oil cake with orange juice to the boil, then reduce the get about equal quantities of the more
marmalade syrup heat slightly and simmer for 3 minutes to jammy parts and rindy parts of the
reduce. Turn off the heat. Cut the 550g marmalade out of the jar. Bring to the
SERVES 10-12
(1lb 4oz) oranges into thin, 2-3mm (1/8 in) boil, then reduce the heat and simmer
180g (6oz) extra-virgin olive oil, slices, discarding the ends, and add to for a few minutes. Stir in the liqueur,
plus more for the tin the syrup. Return to a medium boil for then turn off the heat.
120g (4¼oz) honey 5 minutes, then remove from the heat. 6 When the cake is ready, remove it
200g (7oz) orange juice about 3 Once cooled a little, arrange the from the oven, pierce it all over with a
3 oranges, 550g (1lb 4oz) total orange slices in the prepared tin, skewer, then pour over the marmalade
weight, plus the finely grated starting from the edges, overlapping the syrup. Leave to cool for about
zest of 1 more orange oranges in a circle, then working into the 30 minutes, then remove from the tin
120g (4¼oz) coconut sugar centre of the tin. Once the bottom is (the orange slices should be lining the
3 free-range eggs, lightly beaten covered, start to arrange the slices bottom and sides) and serve warm,
90g (3¼oz) ground almonds (again, overlapping them), up the sides with crème fraîche.
90g (3¼oz) buckwheat flour of the tin. Cover with 150g (5½oz) of the 7 Store in the fridge for 5 days, or freeze
1 tsp baking powder honey and orange juice mix, leaving the for at least 1 month.
150g (5½oz) marmalade rest in the pan.
3 tbsp Grand Marnier, or hazelnut 4 In a bowl, whisk the oil with the
liqueur, or other orange, hazelnut orange zest, sugar, eggs, ground
or almond liqueur almonds, flour and baking powder. Pour Recipes on pages
crème fraîche, to serve over the orange slices and syrup and 35-36 are taken from
The Natural Baker
bake for 40 minutes, rotating halfway by Henrietta Inman.
1 Preheat the oven to 180°C/Gas Mark through, until the top is dark golden Published by Jacqui
4. Oil a 23cm (9in) loose-bottomed cake brown, firm to the touch and a skewer Small, an imprint of
The Quarto Group
tin, then line it with baking parchment, inserted in the centre comes out clean. (£20). Photography
allowing it to slightly come up the edges 5 While the cake is baking, add the by Philippa Langley.
BH28.Cakes.jc3.indd 36 22/03/2018 12:24

C A K E H E AV E N
o t h e r p a r t y t r e a t s
Chocolate
birthday cake
SERVES 8
i t h
Served this cake could feed 20!
w
150g (5oz) butter, softened, plus
extra for greasing
200g (7oz) plain flour, plus extra
for dusting
125g (4½oz) dark chocolate
3 tbsp milk
3 free-range eggs
1 tbsp good-quality cocoa powder
1 tsp baking powder
¼ tsp bicarbonate of soda
For the chocolate butter icing
150g (5oz) butter, softened
2 tbsp cream
350g (12oz) icing sugar
1 tbsp cocoa powder
To decorate
small chocolates, candy-coated
chocolate beans or chocolate
curls, or candles

Mark 4. Butter and flour the sides of
two 20cm (8in) sandwich tins and line
the bases with baking parchment.
2 Place the chocolate and the milk in a
bowl sitting over a saucepan of gently
simmering water and heat until the
chocolate has melted.
3 Beat the butter until very soft, then
add the caster sugar and continue to
beat until the mixture is light and fluffy.
Beat in the eggs, one at a time, then fold
in the melted chocolate.
4 Sift in the flour, cocoa powder, baking
powder and the bicarbonate of soda and
fold in gently to mix. Divide the mixture
between the two tins and bake in the
oven for 25 minutes, or until a skewer
inserted into the middle of each cake
comes out clean.
5 Remove the cakes from the oven and
leave to stand for a few minutes before
turning them out of their tins and placing time, until it is combined. Continue to them together with some of the
them on a wire rack to cool. beat until very soft, then whisk the chocolate butter icing spread in
6 While the cakes are cooling, make the mixture until it is light and fluffy (you can between, then spread the remaining
chocolate butter icing. Beat the butter, make the chocolate butter icing in an icing over the top, using a palette knife
cream and the vanilla extract until very electric food mixer, using the whisk all to smooth it out.
soft, then gradually sift in the icing sugar the way through). 8 Transfer to a plate or cake stand and
and the cocoa powder, beating all the 7 Once the cakes are cool, sandwich decorate the top how you wish.
BH28.Cakes.jc3.indd 37 22/03/2018 12:26

Lemon drizzle 150g (5oz) caster sugar 3 Whisk the eggs in a bowl, then set aside.
2 free-range eggs 4 Sift the flour, the baking powder, ginger,
golden syrup cake 300g (11oz) plain flour cinnamon and the salt into a bowl.
MAKES 16 SQUARES 1½ tsp baking powder 5 Whisk the eggs with the golden syrup
300g (11oz) golden syrup 1½ tsp ground ginger mixture, then add the bicarbonate of
150g (5oz) butter, cut into cubes 1½ tsp ground cinnamon soda into the tea, stir and pour into the
¼ tsp sea salt egg and golden syrup mix. Add to the
1 tsp bicarbonate of soda dry ingredients, using a whisk to mix – it
75ml (3fl oz) cooled tea will be very wet.
For the drizzle top 6 Pour into the lined tin and bake in the
75g (3oz) caster or granulated oven for 50-60 minutes until a skewer
sugar comes out clean when inserted into
finely grated zest and juice of the centre.
1 lemon 7 While the cake is cooking, mix the
ingredients for the drizzle topping in
1 Preheat the oven to 150ºC/Gas a bowl.
Mark 2. Line the base and sides of a 8 When the cake is cooked, take it out
20cm (8in) square tin. of the oven and immediately pour the
2 Place the golden syrup, 200ml (7fl oz) drizzle over the entire top of the cake.
water, the butter and the caster sugar Set aside and allow to cool. Cut into
in a saucepan. Stir while the butter melts squares to serve.
and the mixture comes to the boil. Take
off the heat and set aside to cool slightly.
Swiss roll 4 free-range eggs 4 Scatter the top of the sponge with the
125g (4½oz) caster sugar, plus 3 tbsp caster sugar (this stops the roll
SERVES 6-8 3 tbsp for sprinkling from sticking to the paper), then place a
a little melted butter 1 tsp vanilla extract piece of baking parchment, larger than
125g (4½oz) plain flour, plus extra For the filling the tin, over the top and turn out onto
for dusting 6 tbsp raspberry or strawberry jam the paper in one quick move. Remove
200ml (7fl oz) whipped cream the tin and baking parchment from the
(optional) bottom of the cake. Place a slightly
damp, clean tea towel over the cake and
1 Preheat the oven to 190°C/Gas leave to cool – this will prevent it drying
Mark 5. Line the base of a 25x38cm out and cracking when you roll it.
(10x15in) Swiss roll tin with baking 5 When the cake is cool, spread it with
parchment, brush the base and sides jam, followed by the whipped cream (if
of the tin with melted butter and dust you like). With the longest side facing
with flour. you, roll up the Swiss roll away from
2 Whisk the eggs and caster sugar you, then transfer to a plate to serve.
together in a large bowl or in an electric
food mixer until light and fluffy, then add
2 tbsp warm water and the vanilla
extract. Sift in the flour, about one-third
at a time, and fold it into the mixture
using a large metal spoon.
3 Pour the mixture gently into the
prepared Swiss roll tin and bake in the The recipes on pages
oven for 12-15 minutes, until the centre 37-38 are taken from
of the cake is slightly springy and the Recipes From My
Mother by Rachel
edges have shrunk a little from the sides Allen, published by
of the tin. Harper Collins (£20).
BH28.Cakes.jc3.indd 38 22/03/2018 12:27

C A K E H E AV E N
s c a k e i s a
Thi iful centrepiece!
beaut
Summer fruit 1 Preheat the oven to 160 °C/Gas 5 Meanwhile, chop the peach or
Mark 3. Line a 35x30cm (12x14in) nectarine into small chunks and mix in a
roulade with lemon Swiss roll pan with baking paper. bowl with the redcurrants and lemon
thyme 2 In a stand mixer, or using a hand-held thyme leaves. Place in a sieve and leave
electric whisk, beat the sugar and over a bowl so that the excess liquid can
SERVES 8-10
eggs at high speed for around drain away from the fruit.
For the sponge 5-6 minutes until ribbon stage (the 6 Once cooled, carefully unroll the cake
120g (4¼oz) caster sugar whisks should leave a trail in the mixture and spread a layer of cream evenly over
4 free-range eggs when lifted). the whole sponge, then spoon the fruit
100g (3½oz) plain flour 3 Sift together the flour, ground mixture evenly across, making sure
25g (1oz) ground almonds almonds and salt. Fold very gently into there is a generous amount in what will
¼ tsp salt the egg mixture – you want to keep all be the middle of the roulade.
1¾ tbsp butter, melted the air bubbles, as this batter contains 7 Carefully start rolling the cake tightly
1 tsp vanilla sugar or extract no other raising agent than your around the fruit, using the baking paper
For the filling carefully created bubbles! Lastly, gently to help you – ending with the edge of
1 nectarine or peach fold in the melted butter and vanilla. the cake underneath. Chill until ready to
120g (4½oz) redcurrants 4 Pour the cake mixture into the eat. Garnish with more berries and
20 leaves of fresh lemon prepared cake pan. Spread evenly dust the top with icing sugar just
thyme, or to taste and bake in the oven for about before serving.
crème pâtissière 12-15 minutes, or until a skewer
extra red or white currants, to inserted comes out clean. Remove
garnish from the oven. To minimise the chance
icing sugar of the cake cracking, roll it around a
clean tea towel when still slightly warm
and allow to cool it this way.
Untitled-13 39 22/03/2018 18:56

cream
The whippgedholds 50-70g (1¾-2½oz) raspberry jam
frostin warm 600g (1¼lb) strawberries, sliced,
very welltin some left whole for garnish
wea her wild strawberry flowers, to garnish

Mark 3. Grease and base-line 3 x 20cm
(8in) round springform cake tins.
2 Put the sugar and eggs in the bowl of a
stand mixer with the whisk attachment
and whisk on high speed until pale and
fluffy. Alternatively, you can use a mixing
bowl and a hand-held electric whisk.
3 Sift together the flour, baking powder,
salt and ground almonds together and
fold into the sugar and eggs until
incorporated. Fold in the melted cooled
butter, vanilla, whole milk and lime zest
until just incorporated.
4 Divide the batter evenly between the
prepared cake tins and bake in the oven
for 25-30 minutes until a skewer
inserted comes out clean. Leave the
cakes to cool in the pans before
turning out.
5 To make the whipped cream frosting,
whisk the butter, icing sugar and vanilla
on high speed (in a stand mixer or
using a hand-held electric whisk) until
very well mixed. Add the cream
and mix for 3-4 minutes until fluffy.
Place in a piping bag and chill for
30 minutes.
6 Place the first sponge on a serving
plate. Use a palette knife/metal
spatula to spread over a thick layer of
raspberry jam. Cut a hole in your piping
bag and pipe bulbs of whipped cream
frosting spaced evenly around the edge.
Fill the inside with a layer of pastry
cream and carefully spread out. Add the
Midsummer 100g (3½oz) unsalted butter, second layer of cake and repeat, this
melted and cooled time adding sliced strawberries on top
strawberry layer 1 tsp vanilla sugar or vanilla extract of the pastry cream.
cake 100ml (3½fl oz) whole milk 7 Place the third and final sponge layer
grated zest of 1 lime on top. This time, don’t add jam,
SERVES 10-12
For the whipped cream frosting but repeat the neat bulbs of whipped
For the sponge 150g (5¼oz) unsalted butter, cream frosting around the top
350g (12½oz) caster/granulated at room temperature edge and add a nice, thick layer of
sugar 425g (15oz) icing sugar pastry cream to the middle.
5 free-range eggs 2 tsp vanilla sugar or seeds scraped 8 Finally, pile on whole and/or halved
300g (10½oz) plain flour from 1 vanilla pod strawberries, leaving some with their
3 tsp baking powder 200ml (7fl oz) whipping cream green leaves attached. Add a few wild
½ tsp salt For the topping and filling strawberry flowers, to decorate
100g (3½oz) ground almonds pastry cream (crème pâtissière) if you have them.
BH28.Cakes.jc3.indd 40 22/03/2018 12:28

C A K E H E AV E N
Swedish curd cake top tip

If you’re looking for one of those
with raspberries sweet American-style
SERVES 6
cheesecakes, this recipe is not for
For the curd cake you. This is a much less sugary,
75g (2¾oz) caster/granulated sugar traditional version from Sweden
3 free-range eggs called ostkaka.
400g (14oz) natural cottage cheese
100ml (3½fl oz) double cream
50g (1¾oz) ground almonds
1 tsp vanilla sugar or vanilla bean
paste
a pinch of salt
1 tsp almond essence (optional)
50g (1¾oz) flaked/slivered almonds
¼ tsp ground cardamom
For the quick raspberry compote
125g (4½oz) raspberries
2 tbsp caster/granulated sugar
a dash of water

Mark 2. Line a 20cm (8in) round
springform cake tin or dish with non-
stick baking paper.
2 Whisk together the sugar and eggs
until light and fluffy in a stand mixer or
using a hand-held electric whisk. Fold in
all the rest of the curd cake ingredients
apart from the flaked/slivered almonds
and cardamom and pour into your
prepared baking pan.
3 Scatter the flaked/slivered almonds
on top, then dust with a tiny bit of
cardamom on top – just to give a hint of
flavour. Bake in the oven for
30-40 minutes (depending on your
oven) until just set in the middle and
slightly golden on top.
4 Meanwhile, make the quick raspberry
compote, place 100g (3½oz) of the
raspberries in a saucepan with the
sugar and a dash of water.
5 Boil for about 4-5 minutes until the
raspberries have broken down
and it looks like a runny jam. Set aside
until needed.
6 Leave the curd cake to cool to
lukewarm (or reheat later to lukewarm) The recipes on pages
39-41 are taken from
before serving with the cold or warm ScandiKitchen
raspberry compote on top. Use Summer by Brontë
the remaining raspberries to decorate Aurell, published by
Ryland Peters &
the curd cake. Small. Photography
by Peter Cassidy.
BH28.Cakes.jc3.indd 41 22/03/2018 12:28

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BH28.SpringSubs.jc3.indd 42 22/03/2018 18:06

3 INGREDIENTS
Baking with only

ingredients
Sarah Rainey makes the seemingly impossible
possible with these genius desserts!
APRIL / MAY baking heaven 43
BH28.3Ingredient.v3jc.indd 43 22/03/2018 11:58

Honey cake
SERVES 8-10
SES almonds
For the cake
T H E R E C IP E U 4 free-range eggs
ur,
instead of fitloa rich,
5 tbsp runny honey
which givyetsexture
150g (5½oz) flaked almonds
toast 1 Preheat the oven to 190°C/Gas

Mark 5 and grease and line a small
20cm (8in) round cake tin.
2 Separate the eggs, and whisk the
whites to stiff peaks. Beat the yolks
with 4 tbsp of the honey, mixing well.
3 Blitz 125g (4½oz) of flaked almonds in
a food processor to grind them. Put the
remaining 25g (1oz) on a baking sheet
and, as the oven gets hot, pop them
in for 5-10 minutes to toast them.
Keep an eye on them; they’ll
colour very quickly.
4 Mix the ground almonds
with the egg yolks and
honey, and gradually fold in
the egg whites using a
metal spoon, being careful
not to over-mix and beat out
all the air.
5 Transfer the mixture to the
cake tin and bake for
25 minutes, lowering the
temperature for the final
10 minutes to 180°C/Gas
Mark 4.
6 Allow the cake to cool
completely in the tin before turning it
out onto a wire rack. Drizzle the final
tbsp of honey over the top, before
sprinkling over the toasted almonds.
7 The cake will keep for 1-2 days in an
airtight tin – if it lasts that long!

3 I NX GX RXEXDXI XE N
X TS
Lemon posset
MAKES 6 or small teacups by placing them in the cools, grate the zest from all 3 lemons
For the possets fridge to chill. and squeeze the juice from 2. Add the
2 x 284ml (10fl oz) cartons of 2 Put the cream and sugar in a saucepan juice and two-thirds of the zest to the
double cream over a medium heat. Whisk them cream mixture and whisk thoroughly
160g (5½oz) caster sugar together and bring to the boil slowly. until it is smooth.
3 lemons Simmer for 2-3 minutes – the mixture 4 Pour into the serving dishes and
should turn a rich yellow colour – before scatter the remaining zest on top.
1 Prepare 6 serving taking the pan off the hob. Chill in the fridge for at least 3 hours
glasses, ramekins 3 While the mixture before serving.
g r e a t w i t h
These taascterunchy biscuit!

d di
!
c
a ke
ng j e
A
elly eh e s
t o yogh a c
u rt m a ke s i t s e t l i ke
Yoghurt jelly pie the pie). Pour the rest into a mixing bowl. in the fridge overnight to set.
2 In a separate bowl, prepare the jelly 5 When you’re ready to serve, sprinkle
SERVES 6-8 according to the instructions on the the remaining biscuit crumbs over the
For the pie packet – but don’t add the cold water, top. Carefully remove the pie from the
175g (6oz) digestive biscuits just the boiling water. So you’ll be tin and slice into generous wedges,
(11-12 biscuits) adding half the liquid it tells you to. using a super-sharp knife dipped in
1 x 135g (4oz) packet of strawberry 3 Add 3-4 tsp of the concentrated jelly boiling water to give a clean cut. Serve
jelly cubes mixture to the biscuits to help bind them on its own or with handfuls of fruit to
340g (12oz) low-fat Greek yoghurt together. Tip them into the prepared tin match your jelly flavour.
and use a spoon to flatten them down
1 Preheat the oven to 220°C/Gas Mark and get rid of any gaps – you don’t want
7. Line the bottom and sides of a small any holes for the yoghurt to seep out.
round cake tin (about 20cm (8in) across) Bake the biscuit base for 10 minutes,
with greaseproof paper. Make sure the then set aside to cool.
paper fits exactly, as the jelly will mould 4 Add the yoghurt to the jelly and
The feature on pages
to its shape. Put the digestive biscuits in whisk until lump-free. Put the mixture 43-46 is taken from
a ziplock bag, make sure it’s sealed and in the fridge for 1-2 hours to thicken Three Ingredient
bash them into crumbs using a rolling a little. Once it’s reached the Baking by Sarah
Rainey, published by
pin. Take out a small handful of the consistency of thick custard, pour Michael Joseph
mixture and set aside (this is to decorate the jelly over the base and put the pie (RRP £12.99).

c a k e he a v
p
u Minmi abximum indulgence!
a k e s , e
n
c
WE LOVE… VEGAN BERRY pg48 // HA ZELNUT CAPUCCINO pg51 // LEMON COCONUT pg52
For the cherry and almond muffins, go to page 51
BH28.Cupcake.jc4.indd 47 22/03/2018 14:18

s e g o r g e o u s v e g a n
t h e
B reats for Cupcake Day!
a k e
t
Recipe by the Alzheimer’s Society. Sign up for Cupcake Day at www.cupcakeday.org.uk
Very berry 1 Preheat the oven to 180°C/Gas sugar in stages, whisking well to ensure
Mark 4 and line a cupcake tin with the icing is fluffy and smooth. Add the
vegan cupcakes 16 large cupcake cases. puréed strawberries to the mixture.
MAKES 16 2 Sift the flour and sugar into a large 6 Once the cupcakes are cool, spread
240g (8½oz) self-raising flour (or mixing bowl. In another bowl, blend the or pipe the icing onto the cakes and
gluten-free flour) strawberry purée, oil, almond milk and decorate with multi-coloured sprinkles
220g (7¾oz) caster sugar vanilla extract. and a fresh strawberry.
5 tbsp rapeseed oil 3 Pour the strawberry mixture into the
225ml (8fl oz) almond milk dry ingredients and use an electric TIP
190g (6¾oz) fresh strawberry purée whisk to combine until the batter The fresh strawberries in the
½ tsp vanilla extract is smooth. decadently fruity icing means it’s best
For the sumptuous strawberry icing 4 Fill the cupcake cases two-thirds to ice the cakes immediately before
50g (1¾oz) dairy-free margarine full with the batter, then bake for serving. Serve, share, enjoy!
300g (10½oz) icing sugar 15-18 minutes. Set aside and place on a
50g (1¾oz) fresh strawberry purée wire rack to cool completely. Unite against dementia by signing
fresh strawberries for decoration 5 To make the icing, place the margarine up for Cupcake Day at www.
multi-coloured sprinkles (optional) in a large mixing bowl and sift in the icing cupcakeday.org.uk

C U P C A K E H E AV E N
Mixed berry
muffins
MAKES 12
400g (14oz) plain flour
2 tsp baking powder
300g (10½oz) caster sugar
310g (11oz) unsalted butter
480ml (16½fl oz) buttermilk
3 free-range eggs
180g (6¼oz) strawberries, hulled
and sliced
180g (6¼oz) fresh raspberries
180g (6¼oz) fresh blueberries
35g (1¼oz) demerara sugar

4. Line two large 6-hole muffin tins with
paper cases.
2 Sift the flour and baking powder into a
bowl and add the sugar, mixing well
to combine.
3 Melt the butter in a saucepan over a
medium heat. Remove from the heat
and stir in the buttermilk. Add the eggs
and use a whisk to combine. Pour the
mixture over the dry ingredients and
whisk to combine – don’t worry if there
are still some lumps at this stage. Using a
large spoon, gently fold the fruit through.
4 Spoon the batter into the paper cases.
Sprinkle the tops with the sugar. Bake
for 25-30 minutes. It may be necessary
to reduce the temperature about
10 minutes before the end of baking
time if the muffins are getting too dark.
To test if the muffins are done, press the
top of one gently to feel if it is firm, then
turn it out of the tray to check that the
bottom has coloured.
5 Cool in the tins for 10 minutes,
before turning out onto a wire rack to
cool completely.
6 These muffins are best enjoyed the
same day. Store them in an airtight
container at room temperature.
Recipe taken from
Bourke Street
Bakery: All Things
Sweet by Paul Allam
and David
McGuinness,
published by
Murdoch Books
(£25). Photography
by Alan Benson.

50g (1¾oz) flaked almonds
2 tbsp seeds, such as sesame,
poppy, pumpkin or sunflower

Mark 2. Line a muffin tray (or trays) with
muffin cases or squares of
baking parchment.
2 Put the almond butter, yoghurt, banana,
egg, vanilla and sugar into the bowl of a
stand mixer and beat well until the mixture
forms a batter. Stir in the flour, oats, baking
powder, bicarbonate of soda and salt until
just combined. Stir in the blueberries and
dates, using a wooden spoon.
3 Spoon the batter into the muffin cases
to about three-quarters full. Sprinkle
each muffin with the light brown sugar,
flaked almonds and seeds.
4 Bake for 20-25 minutes until cooked,
Blueberry and 120g (4¼oz) light brown sugar then leave to cool in the tray/s on a wire
rack. Store in an airtight container.
almond breakfast 220g (7¾oz) plain flour
50g (1¾oz) rolled oats
muffins 1 tsp baking powder
½ tsp bicarbonate of soda
MAKES12-14
½ tsp salt Recipe taken from
Pip & Nut: The Nut
80g (3oz) almond butter 65g (2½oz) blueberries Butter Cookbook
200g (7oz) Greek yoghurt 75g (2¾oz) medjool dates, pitted by Pippa Murray,
1 large ripe banana, cut into chunks and chopped published by
Quadrille (£15).
1 large free-range egg For the topping Photography by
1 tsp vanilla extract 2 tbsp light brown sugar Adrian Lawrence.
Double chocolate the rice milk, oil, eggs, vanilla extract

and stevia powder together in a jug.
muffins 3 Pour the liquid mixture into the bowl
MAKES 12 and give a quick stir. It doesn’t matter if
225g (8oz) plain flour there are still a few lumps – undermixing
3 tbsp cocoa powder is better than stirring for too long, which
3 tsp baking powder can lead to a chewy, rather than airy,
250ml (9fl oz) rice milk texture. Stir in the chocolate chunks.
125ml (4½fl oz) sunflower oil 4 You’ll now have a sloppy brown
3 free-range eggs, beaten mixture. Divide the muffin mixture
2 tsp unsweetened vanilla extract evenly between the muffin cases.
2 tsp stevia powder 5 Bake the muffins for 15-30 minutes
150g (5¼oz) no-added-sugar milk until risen and springy to the touch, and
chocolate, chopped into chunks an inserted skewer comes out clean.
Leave them to cool on a wire rack
1 Preheat the oven to 180°C/Gas before serving. These muffins are lovely
Mark 4. Line a 12-hole muffin tin with warm, but even better the following
paper muffin cases. day. They also freeze well.
2 Mix the flour, cocoa powder and
baking powder together in a bowl. Stir

C U P C A K E H E AV E N
Cherry and paper muffin cases.

2 Mix the ground almonds, flour and
almond muffins baking powder together in a bowl. Stir
MAKES 12 the almond milk, oil, eggs, stevia powder
150g (5¼oz) ground almonds and almond extract together in a jug.
150g (5¼oz) plain flour 3 Pour the liquid mixture into the dry
3 tsp baking powder ingredients and give everything a quick
175ml (6fl oz) unsweetened almond stir until combined. Stir in the
milk cherry halves.
85ml (3¼fl oz) sunflower oil 4 Divide the muffin mixture evenly
3 free-range eggs, beaten between the muffin cases. Sprinkle a
2 tbsp stevia powder few of the flaked almonds on top of
1½ tsp unsweetened almond each one.
extract 5 Bake the muffins for 15-20 minutes
300g (10½oz) fresh cherries, pitted until risen and golden brown, and an
and halved inserted skewer comes out clean.
2 tbsp flaked almonds Leave them to cool on a wire rack. Store
the muffins in the refrigerator and eat
1 Preheat the oven to 200°C/Gas within a couple of days.
Mark 6. Line a 12-hole muffin tin with
KES
theSE CUPtCyA coffee
Hazelnut cappuccino provide nuatnd frothy
cupcakes FLavours etness
swe
MAKES 12
3 tbsp stevia powder
2 tbsp instant coffee
2 tsp balsamic vinegar
2 tbsp boiling water
50g (2oz) wholemeal plain flour
50g (2oz) white plain flour
75g (3oz) unsalted butter, very soft,
chopped
2 free-range eggs, beaten
1 tsp bicarbonate of soda
40g (1½oz) whole hazelnuts,
chopped
For the topping
250ml (8fl oz) whipping cream
1 tsp stevia powder
½ tsp unsweetened vanilla extract
cocoa powder, for dusting
bicarbonate of soda in a bowl. Add the 5 To make the topping, whip the cream
1 Preheat the oven to 180°C/Gas coffee mixture and whisk everything with the stevia powder and vanilla
Mark 4. Line a 12-hole muffin tin with together for a minute until fluffy and extract until it forms firm peaks. Place in
paper muffin cases. well combined. Fold in the nuts, then a piping bag fitted with a large star
2 Stir the stevia powder, instant coffee, dollop a tablespoonful of the cupcake nozzle, then pipe on to the cupcakes.
balsamic vinegar and the boiling water mixture into each muffin case. 6 Finish by sifting cocoa powder onto
together in a jug until you have a thick, 4 Bake for 12-15 minutes until risen and the top of each one. The finished
dark liquid – it doesn’t matter if the browned, and an inserted skewer cupcakes should be kept in the
stevia hasn’t completely dissolved. comes out clean. Transfer to a wire rack refrigerator until ready to serve and are
3 Place both flours, butter, eggs and and leave to cool completely. best eaten the same day.

Lemon coconut
cupcakes
MAKES 12 ING TIP
BAK
1 x 400ml (14fl oz) can coconut
milk, chilled COCONUT MILK
3 tbsp stevia powder FOR BEST RESULTS, CHOOSE
150g (5¼oz) plain flour COCONUT MIL K WITH AT
L E AST 18 PER CENT FAT
2 tsp baking powder
85ml (3¼fl oz) sunflower oil
2 free-range eggs, beaten
grated rind of 1 unwaxed lemon
and 2 tbsp juice
For the topping
20g (¾oz) desiccated coconut
1 tsp stevia powder
125ml (4½fl oz) whipping cream

Mark 4. Line a 12-hole muffin tin with
paper muffin cases.
2 Open the can of coconut milk, then
scoop out the thick coconut ‘cream’
from the top of the can into a large bowl
and set aside.
3 Pour 125ml (4½fl oz) of the remaining
watery coconut milk into a separate
large bowl. Stir in the stevia powder,
then add the flour, baking powder, oil,
eggs and lemon zest and juice. Give
everything a quick and thorough whisk,
then divide the mixture evenly between
the muffin cases.
4 Bake the cupcakes for 20 minutes
until risen and just browned, and an
inserted skewer comes out clean.
Leave on a wire rack to cool completely.
5 To make the topping, gently toast the
desiccated coconut in a dry frying pan
for 2 minutes, stirring occasionally, until
golden. Leave to cool completely.
6 Add the stevia powder to the
reserved coconut ‘cream’. Using an
electric whisk, whip until it forms soft
peaks – this may take up to 4 minutes.
7 Whip the whipping cream until it
forms firm peaks, then fold into the
coconut cream. Use a tablespoon to
swirl a dollop onto each of the cupcakes
The recipes on pages
and sprinkle the tops of them with the 51-53 are taken from
toasted desiccated coconut. These Simply Sugar Free
cakes will keep for a couple of days in by Susanna Booth,
published by Hamlyn
the refrigerator. (£9.99). Photography
by Haarala Hamilton.

DONUTS
Piñata donuts
MAKES 12 REGULAR OR 24 MINIS
1 batch of The Original dough, fried

or baked, centres left in place
during proving and cooking (see
page 56)
175g (6oz) Mini Smarties®, or M&M
Minis®
60g (2oz) rainbow sprinkles
For the white choc buttercream
125g (4oz) good-quality white
chocolate, broken into pieces (or
use white chocolate chips)
2 tbsp double cream
Equipment
10cm (4in) ring cutter or 6cm
(2½in) mini ring cutter
1 Using a sharp knife, carefully remove

the centre of each donut, making sure
you leave a little dough at the bottom to
hold in the filling.
Perfect for t
2 Place the donuts in a bowl with the
sugar and toss to coat. You might need
nu
to do this one by one.
National Doughay!
3 Fill the centre of each donut with Mini
Smarties®, all the way to the top.
Week 12-19 M
4 For the buttercream, using either a stand
mixer or electric whisk, whisk the butter
until pale and fluffy (around 2 minutes).
Add the icing sugar, one spoonful at time,
DIVINE
mixing again in between each addition.
5 Melt the white chocolate either in
the microwave for around 1 minute or in a
glass bowl over a pan filled with 5cm (2in)
D NUTS
water, on a low heat. Slowly pour the
melted chocolate into the buttercream
mixture, beating all the while.
6 Fold in the cream to soften it a little
and transfer to a piping bag, cutting an
opening measuring around 2.5cm (1in)
in the tip of the bag. Twist the top of the Celebrate National Doughnut Week this May with
bag to stop the buttercream escaping.
7 Pipe a dollop of the buttercream on these fun donuts by Vicky Graham.
top of each of the donuts, then top
with sprinkles.
you leave it in for the dough’s prove so the inner hole using a sharp knife,
*NOTE
All of the filled donuts are that both the dough ring and the dough leaving behind a thin layer of dough at
made by using a ring cutter ‘hole’ rise together. Fry or bake the the base to act as a barrier for the filling.
to cut out the hole. However, instead of donut with the centre intact, but, once Therefore, when you pick the donut up,
removing the dough from the centre, the donuts are cooked, carefully remove the insides don’t fall out. Simple!
BH28.Donut.jc3.indd 53 22/03/2018 15:14

Party ring Equipment in the tip of each piping bag, measuring
6cm (2½in) mini ring cutter around 5mm (¼in). Twist the top of each
donuts bag to stop the icing escaping.
MAKES 24 MINI DONUTS 1 Divide the vanilla bean icing among 3 Dip a mini donut, top down, into one
1 batch of The Original dough, 3 bowls and colour one with pink, of the bowls of icing to around halfway,
fried or baked (see page 56) one with lilac and one with yellow and gently pull back up.
1 batch of vanilla bean icing (below) food colouring. 4 In a contrasting colour, immediately
pink, lilac and yellow natural food 2 Fill 3 piping bags with around one- ice 3 lines across the donut – be quick,
colouring third of the coloured-icing and cut a hole we don’t want the icing to dry yet!
5 Using a cocktail stick, drag 3 lines at a
90-degree angle to the ones you’ve just
made, to create a feathering effect.
Repeat for the remaining donuts.
6 Allow the icing to set before eating.
Vanilla bean icing

COVERS 12 REGULAR OR 24 MINIS
500g (1lb 2oz) icing sugar

50ml (2fl oz) whole milk
1 Place the icing sugar, vanilla bean paste

and half the milk into a bowl and stir.
2 Gradually add the rest of the milk,
i n g d o n u t s s h o u l d y !
while mixing, until you end up with a
smooth mixture.
P a r t y r o f e v e r y k i d ' s p a r t 3 Using a teaspoon, scoop up a blob of

icing and twirl it around in a circular motion
be a sta p l e to stop any excess from dripping down.

4 Spoon the icing onto each donut and
spread it out so that it evenly covers the
top of the donut. If a little drips down the
sides, don’t worry, it adds to the effect!
Leave to set.
BH28.Donut.jc3.indd 54 22/03/2018 19:22

XDXOXNXUXTXSX
Blueberry cheesecake
MAKES 12 REGULAR
1 batch of The Original dough, fried

or baked, centres left in place
during proving and cooking (see
illing,
page 56)
For the donut
THE Tangydf with
IS marble compote.
200g (7oz) cream cheese
blueberryon juice
4 tbsp icing sugar
zest and juice of 1 lemon
4 tbsp double cream The lem sharp,
blueberry compote (below) gives it a edge
300g (10½oz) caster sugar TASTIER
60g (2oz) crushed digestive biscuits
or Graham crackers, to decorate
blueberries, to decorate
Equipment
10cm (4in) ring cutter
1 Using a sharp knife, carefully remove

the centre of each donut, making sure
you leave a little dough at the bottom to
hold in the filling. Set aside.
2 Beat together the cream cheese, icing
sugar and lemon zest and juice.
3 Gradually add the cream and whisk
until thick and smooth.
4 Carefully fold in the blueberry compote
to make a super-pretty marbled effect.
Transfer the mixture to a piping bag.
5 Place the donuts in a bowl with the
sugar and toss to coat. You might need
to do this one by one.
6 Make a cut at the tip of the bag of
around 2cm (¾in). Twist the top of the bag
to stop the filling escaping out of the top.
Pipe in the blueberry cheesecake filling
and finish with a sprinkling of crushed
biscuits and a scattering of blueberries.
Blueberry compote
MAKES APPROX. 250ML (8½FL OZ)
400g (14oz) blueberries

1 tbsp honey
juice of 1 lemon
1 Place all of the ingredients into a pan The recipes on pages

on a medium heat. Donuts by
2 As it begins to simmer, turn down the Vicky Graham,
heat and leave for 10-15 minutes until the published by Hardie
Grant (£10).
blueberries are soft. Photography by
3 Transfer to a sterilised jar and keep in Joe Woodhouse.
the fridge for up to 2 weeks.
BH28.Donut.jc3.indd 55 22/03/2018 15:20

S S
M AS T E R C L A
1 2 3
4 5 6
THE ORIGINAL one hand to bring the dough together and
DONUTS
the other to pour in the water. Mix
together until all the ingredients have
been incorporated – you should end up
with a sticky, wet mixture.
Vicky Graham shares her ultimate donut recipe. 4 Continue kneading the dough on a slow
setting for around 8 minutes or, by hand, on
MAKES 12 REGULAR OR 24 MINIS rolling pin a floured surface for 10 minutes. When the
750g (1lb 10oz) strong white bread dough scraper (optional) dough has been kneaded enough, it’ll be
flour, plus extra for dusting cutters (in shape of your choice) smooth, elastic and have a shiny surface.
80g (3oz) caster sugar 5 Put the dough in a clean bowl and cover
80g (3oz) unsalted butter 1 Place the flour, sugar and butter in a large with a damp tea towel until doubled
15g (½oz) salt bowl. Make 2 wells in the flour at opposite in size (anything between 20-90 minutes,
21g (¾oz) instant dried yeast sides of the bowl and add the salt to one, depending on the temperature of
(3 packets) and the yeast to the other. your kitchen).
3 medium free-range eggs 2 Break in the eggs, then add the 6 Grease 2 baking trays with 1 tbsp of
240ml (8fl oz) warm full-fat milk warm milk. vegetable oil on each.
140ml (5fl oz) warm water 3 If using a stand mixer, attach the dough 7 Cover your hands with flour and sprinkle a
2 tbsp vegetable oil hook and mix on the slowest speed, flat surface with more flour. Tip out the
Equipment while carefully pouring in the water, bit by dough and knead with your hands to form
stand mixer (optional) bit. If you don’t have a stand mixer, use a ball. Use a dough scraper, if you like, to
BH28.Donut.jc3.indd 56 22/03/2018 15:21

XXXXXXX
The feature on
pages 56-57 is taken
from Donuts by
Vicky Graham,
published by Hardie
Grant (£10).
Photography by
8 Joe Woodhouse.
help pick up all the doughy residue from Frying Method Baking Method
the surface. Remember to be super careful when using These guys are sprayed with oil before and
8 Sprinkle the rolling pin with flour and roll hot oil. Keep any form of water away from after they go into the oven to simulate the
out the dough to around 2cm (¾in) thick. the fryer or pan, move slowly to avoid any frying process. They have a lovely depth of
9 Use a cutter to cut out your desired shapes splashes and, if using a pan, always use a flavour to them.
and place onto the greased baking trays, digital thermometer to make sure the oil
spacing them out. Knead any leftover doesn’t get too hot. YOU WILL NEED
dough and roll out to repeat the process rapeseed oil spray
until you have used up all the dough. Leave YOU WILL NEED
to rise for around 10-20 minutes until the 3 litres (5½pts) vegetable oil 1 Preheat the oven to 220°C/Gas Mark 7.
dough springs back when you touch it. 2 Fill a roasting dish with boiling water and
10 Cook the dough using one of the 1 Preheat a deep-fat fryer, or oil in a heavy- place it at the bottom of the oven.
following methods, then smother with based pan, to 180°C (350°F). 3 Spray the donuts with oil (around 3 spays
your glaze or icing of choice! 2 Use a fish slice to carefully pick up each per donut, as a general rule of thumb) and
portion of dough, then carefully drop the bake in the oven for 6 minutes.
FRYING & BAKING dough into the fryer, cooking each one for 4 Spray with oil again as soon as they leave
Baked or fried? Frying is the original around 60 seconds on each side, until the oven and leave to cool.
and most effective way of making donuts golden brown in colour.
as it will make them crispy and fluffy, 3 Remove with tongs and place on a baking
while baking them will make them soft tray lined with kitchen paper to soak up
and squidgy. any excess oil. Leave to cool.
BH28.Donut.jc3.indd 57 22/03/2018 15:22

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BH28.HouseAd.indd 60 22/03/2018 18:59
c u i t h e av e
b isBite-seiznejobyawkith coffee! n
e s t o
WE LOVE… SOUR CHERRY COOKIES pg63 // MALTED COOKIES pg64 // SUGAR COOKIES pg69
For the funfetti cookies, go to page 67
BH28.Biscuits.jg4.indd 61 22/03/2018 14:29

Homemade 4 Half-fill each well of a 12-hole muffin
tin with the batter. Bake in the oven for
jaffa cakes 8-10 minutes, then set aside to cool in
MAKES 12 the tray.
2 free-range eggs 5 To make the jaffa filling, mix together
50g (1¾oz) caster sugar the jelly, marmalade and boiling water
50g (1¾oz) plain flour, sifted until the mixture is smooth. Pour into a
1 x packet of orange jelly cubes, shallow baking tray or dish until 1cm
chopped (¼in) deep. Set aside until completely
1 tbsp Bonne Maman Bitter Orange cooled, then chill in the fridge until set.
Marmalade 6 When the jelly has set and the cakes
125ml (4½fl oz) boiling water have cooled, cut circles from the jelly, to
200g (7oz) dark chocolate, broken fit on top of the cakes. Top each cake
into pieces with a jelly circle – still leaving them in
the tin.
1 Preheat the oven to 180°C/Gas 7 Melt the chocolate in another
Mark 4. heatproof bowl over a pan of simmering
2 Place the eggs and sugar in a heatproof water, stir well, then pour over the
bowl over a pan of simmering water and cakes. Set aside (still in the tin) until the
beat continuously for 5 minutes. melted chocolate has cooled and set,
3 Add the flour, still beating, until a then remove from the tin and serve.
Recipe by Bonne Maman (www.bonnemaman.co.uk)
batter forms.

½ jar of Bonne Maman Strawberry
Conserve
1 Preheat the oven to 170ºC/ Gas

Mark 3.
2 Sieve the flour, sugar and salt into a
large bowl. Cut the butter into small
pieces, add to the bowl and use your
fingers to combine the fine crumbs. Add
the egg, vanilla essence and the orange
zest and knead the dough until it is
smooth, being careful not to overwork it.
3 Lightly dust a work surface with flour
and use a rolling pin to roll the pastry out
to a thickness of about 5mm (½in). Cut
out 40 discs or rectangles as desired.
On half of the batch cut decorative
shapes out of the centre. Arrange on a
lightly greased baking tray. Put in the
fridge for about an hour.
Taken from ‘Bonne Maman 30 Best Loved Recipes’ Hachette Books (www.bonnemaman.co.uk)
4 Bake for about 12 minutes or until just
starting to brown. Take out of the oven
Shortbread with 70g (2½oz) caster sugar and leave to cool completely.
a pinch of salt 5 Spread half of the shortbreads with
strawberry conserve 200g (7oz) of very cold butter strawberry conserve and use the other
MAKES 20 ½ large free-range egg, beaten halves to top each biscuit off. Sprinkle
½ tsp vanilla essence with icing sugar before serving.
250g (9oz) plain flour grated zest of 1 orange

s
these coorkfieect B I S C U I T H E AV E N
are the pee-up'

'pick-m
Chocolate sour stir the chocolate while it slowly melts.
Sift the flour, cocoa powder,
cherry cookies bicarbonate of soda and salt into a bowl.
MAKES ABOUT 12 3 Put the butter and sugar in the bowl of
235g (8½oz) dark chocolate an electric stand mixer fitted with a
(55% cocoa), chopped whisk attachment. Whisk on medium
150g (5½oz) plain flour speed until pale and creamy. Add the
45g (1½oz) unsweetened cocoa eggs, one at a time, making sure each is
powder incorporated before adding more.
1½ tsp bicarbonate of soda 4 Add the dry ingredients, in three
½ tsp salt batches, mixing well after each addition,
105g (3¾oz) unsalted butter then add the melted chocolate and mix
240g (8¾oz) soft brown sugar until well combined.
2 free-range eggs 5 Remove the bowl from the mixer,
85g (3oz) dried sour cherries then fold the cherries through. The
mixture can become quite sticky, so you
1 Preheat the oven to 165°C/Gas may need to chill it for 15 minutes
Mark 3. Line two baking trays with before shaping the biscuits.
baking paper. 6 Take 3 tbsp of the mixture at a time
2 Put the chocolate in a large stainless and roll into evenly sized balls – you 8 Bake in batches, for 15-20 minutes
steel bowl and set it over a saucepan of should end up with about 12 balls in each, or until risen and quite cracked on
simmering water, making sure the base total. Place the balls on the lined baking top. Allow to cool on the trays.
of the bowl does not touch the water. trays, allowing room for them to spread. 9 The cookies will keep in an airtight
Allow the water in the saucepan to boil 7 Refrigerate for a further 30 minutes, container at room temperature for up to
for 2 minutes, then turn off the heat and or until firm. 3 days.
Kourabiedes the walnuts, ouzo and rose water.

5 Stir through using a spoon.
MAKES ABOUT 50 6 Using 15g (½oz) of dough for each,
275g (9¾oz) unsalted butter, form the mixture into crescent shapes.
softened Place on a baking tray and bake for
95g (3¼oz) pure icing sugar, sifted, 12-15 minutes, or until a very light soft
plus extra for dusting brown colour.
2 free-range egg yolks 7 Remove from the oven and
415g (14¾oz) plain flour straightaway brush with the extra rose
150g (5½oz) walnuts, roasted, water. Rest for 1 minute, before rolling
roughly chopped them in plenty of extra sifted icing sugar
2 tsp ouzo to coat.
1 tbsp rose water, plus an extra 8 Your kourabiedes will keep in an
2 tsp for brushing airtight container at room temperature
for up to 2 weeks.
3. Line a baking tray with baking paper.
2 Put the butter and icing sugar in the
The recipes on this
bowl of an electric stand mixer fitted page are taken from
with a paddle attachment. Bourke Street
3 Beat for 6-10 minutes, scraping down Bakery: All Things
Sweet by Paul Allam
the side of the bowl occasionally, until and David
light and fluffy. Add the yolks and mix McGuinness,
until combined. published by
Murdoch Books
4 Reduce the speed to low, add the (£25). Photography
flour and mix until just combined. Add by Alan Benson.

Malted chocolate
i e s w i l l k e e p i n a n a y s !
cookies
T h e c o o k a i n e r f o r u p t o 3 d MAKES 16
160g (5½oz) unsalted butter
airtight co n t 125g (4½oz) soft light brown sugar

2 medium free-range eggs, beaten
175g (6oz) malted milk powder
a pinch of salt
150g (5oz) chocolate-coated
honeycomb balls, roughly
crushed (you need the pieces to
stay chunky)
50g (1¾oz) good-quality milk
chocolate, roughly chopped

Mark 4. Line two large baking sheets
with baking parchment.
2 Beat the butter and sugars together
until light and fluffy. Gradually add the
egg, beating well after each addition.
3 Fold through the flour, malted milk,
bicarbonate of soda and salt to form a
sticky but firm dough. Stir through the
chocolate-coated honeycomb balls
and chocolate until well dispersed.
4 Use an ice-cream scoop or
tablespoon to spoon heaps of the
mixture onto the prepared baking
sheets, ensuring that they are spaced at
least 8cm (3in) apart. Transfer to the
oven and bake for 10-12 minutes
until golden.
5 Allow the cookies to set on the
baking sheets for at least 5 minutes
before transferring to a wire rack to
cool completely.

Cath Kidston:
Teatime from Cath
Kidston, published
by Quadrille (£15).
Photography by
Rita Platts.

B I S C U I T H E AV E N
Lemon curd biscuits baking powder and lemon zest to create

a fairly stiff dough.
MAKES ABOUT 30 4 Roll the dough into 30 equal-sized
200g (7oz) unsalted butter balls, about 2-3cm (¾-1in) in diameter.
200g (7oz) golden caster sugar Divide the balls between the baking
1 medium free-range egg, beaten sheets, ensuring that they are at least
220g (7¾oz) plain flour 5cm (2in) apart.
50g (1¾oz) ground almonds 5 Use your thumb to create a deep
½ tsp baking powder imprint in the centre of each cookie and
finely grated zest of 1 lemon fill each with ¼-½ tsp of lemon curd.
½ x 325g (12oz) jar of good-quality 6 Transfer the sheets to the oven and
lemon curd bake for 10-12 minutes, until the biscuits
are pale golden and the curd is bubbling.
1 Preheat the oven to 180°C/Gas 7 Transfer to a wire rack to cool
Mark 4. Line two large baking sheets completely before serving. The biscuits
with baking parchment. will keep in an airtight container for
2 Beat the butter and sugar together up to 3 days.
until light and fluffy, then beat in
the egg.
3 Fold in the flour, ground almonds,
Lavender and
orange biscuits
MAKES ABOUT 32
300g (10½oz) plain flour, plus extra
to dust
at room temperature, cubed
finely grated zest of 2 oranges
1½ tsp edible dried lavender
2 medium free-range egg yolks
1 Tip the flour and butter into the bowl

of a food processor and pulse until the
mixture resembles breadcrumbs.
2 Add the remaining ingredients and
process until the mixture just forms a
ball of dough. Remove from the
processor, shape the dough into a disc,
wrap in clingfilm and chill for 30 minutes.
Mark 4, and line two baking sheets with
parchment and set aside.
4 Lightly dust a work surface and rolling
pin with flour and roll the dough out to a
thickness of 1cm (½in). Using a 7cm (3in)
cutter, stamp out as many biscuits as
you can, before re-rolling the scraps and 5 Transfer the rounds to the prepared Transfer to a wire rack to cool. These
continuing to stamp out biscuits until all sheets, then bake for 12-15 minutes, biscuits will keep in an airtight container
of the dough has been used. until pale golden with a sandy texture. for up to a week.

Marmalade biscuits 3 Add the marmalade, butter, syrup or
honey into a heavy-based saucepan and
MAKES 10 gently heat until the butter has melted
100g (3½oz) Duerr’s Fine Cut Sunny and the sugar dissolved, making sure
Seville Marmalade not to let it bubble. You may need to
100g (3½oz) unsalted butter, whisk a little to break up the
melted marmalade properly.
50g (1¾oz) golden syrup or honey 4 Pour the warm mixture over the dry
25g (1oz) light soft brown sugar ingredients in the bowl and stir
125g (4½oz) plain flour thoroughly to combine.
½ tsp baking powder 5 Place heaped tablespoons of the
50g (1¾oz) oats mixture onto the parchment lined
sheets, leaving plenty of space in
1 Preheat the oven to 180°C/Gas between for the biscuits to spread.
Mark 4 and line a baking sheet with 6 Bake for 12 minutes until lightly
baking parchment. golden, allow to cool for a minute on
2 Sift the flour and baking powder into a the tray, then transfer to a rack to
By Duerrs Marmalade (www.duerrs.co.uk)
large bowl, then stir in the oats. finish cooling.
Anzac biscuits
MAKES 20
100g (3½oz) rolled porridge oats

100g (3½oz) plain flour
50g (1¾oz) desiccated coconut
1½ tbsp warm water
125g (4½oz) butter, melted
1 tbsp golden syrup

Mark 2 and line a few baking trays with
baking paper.
2 Combine the oats, flour, sugar,
coconut and a pinch of salt in a bowl.
3 Combine the bicarbonate of soda in a
separate small bowl with the warm
water, add to the dry mixture along with
the melted butter and golden syrup and
mix well to combine.
4 Divide the mixture into 20 balls and
place on the trays, pressing to flatten
the biscuits slightly – leave 5cm (2in)
between each for the biscuits to spread.
Recipe taken from 5 Bake for 15-20 minutes until dark
Matt Moran’s
Australian Food by golden brown, cool on the trays and
Matt Moran, store in an airtight container for up to
published by 2 weeks.
Murdoch Books
(£25). Photography
by William Meppem.

Soft funfetti
chip cookies
MAKES 36
2 tsp cornflour
½ tsp salt
240g (8½oz) unsalted
butter, softened to room
temperature
225g (8oz) packed brown sugar
100g (3½oz) granulated sugar
2 large free-range eggs, room
temperature
2 tsp pure vanilla extract
270g (9½oz) semi-sweet chocolate
chips
110g (3¾oz) sprinkles
1 Whisk the flour, cornflour, bicarbonate

of soda, and salt together in a medium
bowl. Set aside.
2 In a large bowl, using a handheld
mixer or a stand mixer fitted with a
paddle attachment, beat the butter on
medium-high speed until smooth,
about 1 minute. Add the brown sugar
and granulated sugar, and beat on
medium-high speed until creamed,
about 2 minutes. Add the eggs and
vanilla extract, and beat on high speed
S pri n
until combined, about 1 minute.
Scrape down the sides and up the
i r e!
kl e t o y o u r h e a tr 's des
bottom of the bowl and beat again as
needed to combine.
3 Add the dry ingredients to the wet
ingredients and mix on low speed until
combined. With the mixer running on
low speed, add the chocolate chips
and sprinkles. The dough will be soft
and thick. Cover and chill the dough for
at least 1½ hours (and up to 4 days). If
chilling for longer than 3 hours, allow it
to sit at room temperature for at least
30 minutes before rolling and baking
because the dough will be quite hard.
Mark 4. Line baking sheets with
parchment paper or silicone baking browned on the sides. The centres will still warm, press a few more chocolate
mats. Set aside. look very soft. chips into the top – this is only for looks!
5 Roll balls of dough, about 1½ tbsp of 6 Remove from the oven and allow to 7 The cookies will stay fresh in an
dough per cookie, and place 7.5cm (3in) cool on the baking sheets for 5 minutes airtight container at room temperature
apart on the baking sheets. Bake for before transferring to a wire rack to cool for up to 1 week.
12-13 minutes, or until lightly completely. While the cookies are

1 Whisk the flour, bicarbonate of soda,
cinnamon and salt together in a
ING TIP medium bowl. Set aside.
BAK
GOT RAISINS? mixer or a stand mixer fitted with a
DON ’ T SK IP T HE M, paddle attachment, beat the butter on
T HE Y M A K E T HE SE medium-high speed until smooth,
C OOK IE S A M A Z ING!
about 1 minute. Add the brown sugar
and granulated sugar, and beat on
medium-high speed until creamed,
about 2 minutes. Add the eggs,
molasses (if using) and vanilla extract,
and beat on high speed until combined,
about 1 minute. Scrape down the sides
and up the bottom of the bowl and beat
again as needed to combine.
combined. With the mixer running on
low speed, beat in the oats, raisins,
and walnuts. The dough will be thick
and sticky. Cover and chill the dough
in the refrigerator for at least 1 hour (and
up to 4 days). If chilling for longer
than 3 hours, allow it to sit at room
temperature for at least 30 minutes
before rolling and baking because the
dough will be quite hard.
Mark 4. Line baking sheets with
parchment paper or silicone baking
mats. Set aside.
5 Scoop balls of dough, about
2 tbsp of dough per cookie, and place
5cm (2in) apart on the baking sheets.
Bake for 12-13 minutes, or until lightly
browned on the sides. The centres will
look a little soft.
6 Remove from the oven and allow to
cool on baking sheets for 5 minutes
before transferring to a wire rack to
cool completely.
7 The cookies will stay fresh in an
airtight container at room temperature
Favourite oatmeal 100g (3½oz) granulated sugar for up to 1 week.
2 large free-range eggs, room
raisin cookies temperature
MAKES 30 1 tbsp unsulphured or dark
180g (6oz) plain flour molasses (optional) The recipes on pages
1 tsp bicarbonate of soda 2 tsp pure vanilla extract 67-69 are taken from
Sally’s Cookie
1½ tsp ground cinnamon 270g (9½oz) old-fashioned whole Addiction
1 tsp salt rolled oats by Sally McKenney.
240g (8½oz) unsalted butter, 220g (7¾oz) raisins Published by Race
Point Publishing, an
softened to room temperature 60g (2¼oz) chopped walnuts imprint of The Quarto
225g (8oz) brown sugar Group (£16.99).

Chocolate sugar
cookies
MAKES 28
180g (6¼oz) plain flour, plus extra
for dusting
65g (2½oz) unsweetened natural
or Dutch-process cocoa powder,
plus more for dusting
1 tsp baking powder
¼ tsp salt
180g (6¼oz) unsalted butter,
softened to room temperature
200g (7oz) granulated sugar
1 large free-range egg, room
temperature
traditional royal icing or glaze icing
sprinkles
1 Whisk the flour, cocoa powder,

baking powder and salt together in a
medium bowl. Set aside.
mixer or a stand mixer fitted with a
paddle attachment, beat the butter on
medium-high speed until smooth,
about 1 minute. Add the granulated
sugar and beat on medium-high speed
until creamed, about 2 minutes. Add the
egg and vanilla extract and beat on high
speed until combined, about 1 minute.
Scrape down the sides and up the
bottom of the bowl and beat again
to combine.
combined. The cookie dough will be
slightly sticky.
4 Divide the dough into 2 equal
portions. Roll each portion out onto a
piece of parchment paper or a lightly
floured silicone baking mat to about
6mm thickness. The rolled-out dough
can be any shape, as long as it is evenly sheets with parchment paper or silicone baking sheets halfway through the
6mm thick. baking mats. bake time. Allow the cookies to cool on
5 Stack the 2 slabs of dough, with a 7 Remove one of the slabs of dough the baking sheets for 5 minutes, then
piece of parchment paper between from the refrigerator and, using a cookie transfer to a wire rack to cool
them, onto a baking sheet and cutter, cut into shapes. Place the completely before decorating.
refrigerate for at least 1 hour (and up to shapes 7.5cm (3in) apart on the baking 9 Decorate with desired icing and
2 days). If chilling for more than 2 hours, sheets. Reroll the remainder of that slab sprinkles. Let set for 2-3 hours.
cover the top layer of dough with a and continue cutting until all is used. 10 The decorated cookies will stay
single piece of parchment paper. Repeat with the second slab of dough. fresh, covered, at room temperature or
6 Once the dough is chilled, preheat the 8 Bake for 10-11 minutes, until lightly in the refrigerator for up to 1 week.
oven to 180°C/Gas Mark 4. Line baking browned around the edges, rotating the

Flourless peanut 1 Preheat the oven to 180°C/Gas 7.5cm (3in) apart on the baking sheets.
Mark 4. Line baking sheets with 4 Bake for 12-13 minutes, or until
butter cookies parchment paper or silicone relatively set on the sides.
MAKES 12-14 COOKIES baking mats. 5 Remove from the oven and allow the
1 large free-range egg, room 2 Whisk the egg in a large bowl until cookies to cool on the baking sheets
temperature beaten. Using a rubber spatula or for 5 minutes before transferring to a
260g (9¼oz) crunchy or creamy wooden spoon, stir in the peanut butter, wire rack to cool completely.
peanut butter sugar, vanilla extract and bicarbonate 6 The cookies will stay fresh in an
72g (2½oz) coconut sugar or soda until completely combined. airtight container at room temperature
115g (4oz) brown sugar 3 The dough will be a little greasy, but for up to 1 week.
1 tsp pure vanilla extract do your best to roll it into balls, using
1 tsp bicarbonate of soda 1½ tbsp of dough per cookie. Place

C OOK IE S IN A PA N
Concept
The cookie
in a pan
YOU WILL NEED
a heavy-based 25cm (10in)
non-stick pan + lid to fit
a whisk
a spatula or large spoon
1 Mix the dry ingredients together.

2 In the pan, melt the butter over
a very low heat.
3 Away from the heat, add the
whole egg (and any other liquid
ingredients), then whisk
vigorously until well mixed.
4 Over a very low heat, add the
dry ingredients then continue
to stir with the whisk until you
have an even texture. Smooth
the surface with a spatula or
spoon and cook for 10 minutes.
The underside and edges of the
cookie should now be cooked.
5 Add the fillings and decoration.
Cover and cook for a further
5 minutes.
6 Remove the lid and wipe away
any condensation that has
accumulated, and then replace it.
Allow to cool away from the heat
for 15 minutes before serving.
*Tips
If you are cooking
without a non-stick pan,
line the bottom of your pan with
baking paper before starting stage
2 of the process. To make small
cookies, prepare the dough in the
same way up to stage 3 and then,
COOKIES
over a low heat, add the dry
ingredients and stir with the whisk
until you have an even texture.
Transfer into a bowl, then spoon the
dough into the pan in heaps. Gently
IN A PAN!
spread them apart then cook as
before, but reduce the cooking a
little (5 minutes + 3 minutes).
Repeat until you have used up all
the dough.
Skip the oven, Sabrina Fauda-Rôle shows you how to

make gorgeously gooey cookies in a pan!
BH28.CookiePan.jc2.indd 71 22/03/2018 12:40

u r!
T hi s
frui ty h f l a vo
coo ki e i s bursti n g w i t
Nougat and cherry cookie

SERVES 6
100g (3½oz) cherries ingredients, then continue to stir
For the dough (defrost first if frozen) with the whisk until you have an
100g (3½oz) plain flour even texture.
1 tsp baking powder 1 Mix together the flour, baking 3 Smooth the surface and cook for
50g (2oz) ground almonds powder, ground almonds and 10 minutes, then press the cherries
80g (3oz) sugar sugar. In a 25cm (10in) pan, melt the and nougat into the dough. Cover
100g (3½oz) salted butter butter over a very low heat then, and cook for a further 10 minutes.
1 free-range egg away from the heat, add the egg. Allow to cool for 15 minutes with
For the topping Whisk vigorously. the lid on and away from the heat
50g (2oz) nougat 2 Over a very low heat, add the dry before serving.

C O O KX IXEXSXI XNXAX P A N
Banana choc cookie

SERVES 6 1 Mix together the flour, baking powder 4 Over a very low heat, add the dry
For the dough and sugar. Coat the banana rounds with ingredients, then continue to stir with
150g (5oz) plain flour the tablespoon of sugar. the whisk until you have an even texture.
1 tsp baking powder 2 Heat a 25cm (10in) pan over a high 5 Press the banana rounds into the
70g (2¼oz) sugar heat and add the banana rounds with the dough. Smooth the surface
100g (3½oz) salted butter knob of butter. Allow to caramelise for and cook for 10 minutes. Sprinkle the
1 free-range egg 5 minutes on each side. Remove from chocolate chips on top.
For the topping the pan and set aside, then melt the 6 Cover and cook for a further
bananas, cut into rounds remaining butter over a very low heat. 5 minutes. Allow to cool for
1 tbsp sugar 3 Away from the heat, add the egg and 15 minutes with the lid on and away
1 tbsp butter whisk vigorously. from the heat before serving.
75g (2½oz) chocolate chips

Matcha and white chocolate cookie
SERVES 6 1 Mix together the flour, baking cook for a further 5 minutes. Allow to
For the dough powder, ground almonds, matcha cool for 15 minutes away from the heat
100g (3½oz) plain flour and sugar. In a 25cm (10in) pan, melt and with the lid on before serving.
1 tsp baking powder the butter over a very low heat then, 4 Sprinkle the matcha on top before
50g (2oz) ground almonds away from the heat, add the egg. serving.
1 tsp matcha Whisk vigorously.
60g (2oz) sugar 2 Over a very low heat, add the
80g (3oz) salted butter dry ingredients, then continue to The recipes on pages
1 free-range egg stir with the whisk until you have an Cookies in a Pan
For the topping even texture. by Sabrina Fauda-
50g (2oz) chopped white 3 Smooth the surface and cook for Rôle, photography
© Akiko Ida,
chocolate 10 minutes, then press the white published by Hardie
1 tsp matcha chocolate into the dough. Cover and Grant (£7.99).
A w i n n i n g c o mbo!

d i n g h eav
d
u Episatisfy a sweet tooth!
c d e s s e r t s t o e
n
p
WE LOVE… CHOCOL ATE TART pg76 // NAN’S LEMON MOUSSE pg79 // CEYLON MALT LOAF pg83
For the baby apple tarte tatin, see page 85.
BH28.Puddings.jc3.indd 75 22/03/2018 16:43

For the praline around the ramekins or teacups so it
125g (4½oz) unrefined golden comes about halfway up the sides of
caster sugar the dishes.
50g (1¾oz) whole blanched 7 Bake in the oven for about 30 minutes
hazelnuts, roughly chopped until they are set around the outside
sea salt edges, but have a slight wobble in
cocoa powder, to serve the middle.
8 Remove the tin from the oven and
1 For the creams, preheat the oven allow the custards to sit in the water for
to 160°C/Gas Mark 3. Place 6 x 200ml a further 10 minutes, then remove them
(7fl oz) ramekins or teacups in a and cool. Set in the fridge overnight.
Recipe by Baking Mad (www.bakingmad.com)
roasting tin. 9 For the praline, line a baking tray with
2 Place the chocolate and extract into a baking parchment. Gently heat the
Cambridge burnt mixing bowl. caster sugar in a frying pan, don’t stir as
chocolate creams 3 Heat the cream to simmering point, the sugar may crystallise, keep an eye
pour over the chocolate and stir until the on it and start swirling the pan when it
SERVES 6 chocolate has melted. starts to turn a golden colour.
150g (5¼oz) dark chocolate 4 In a separate bowl, whisk together 10 Keep going to a deep caramel, then
2 tsp chocolate extract the yolks, egg, sugar and salt until just pour onto the lined baking tray, sprinkle
600ml (21fl oz) double cream combined, then slowly stir the cream in over the hazelnuts and salt and cool
4 large free-range egg yolks until mixed. until hardened.
1 large free-range egg 5 Strain into a jug, pour this into 11 When ready to serve, dust each
75g (2¾oz) unrefined golden caster the ramekins or teacups and remove cream with a little cocoa powder. Crack
sugar the bubbles. the praline into shards and serve with
a pinch of salt 6 Pour boiling water into the roasting tin the creams.
For the filling

150g (5½oz) dark chocolate chips
150ml (5½fl oz) double cream
1 free-range egg yolk
2 free-range egg white
50g (1¾oz) Half Spoon granulated
sugar
1 tbsp Brandy place a circle of baking parchment
inside. Fill with baking beans and bake
1 Sieve the flour, sugar and salt into a for 10 minutes.
large bowl, add the cold butter and rub 4 Remove the paper and beans and
in with your fingertips to achieve a cook for a further 5 minutes until golden
coarse breadcrumb texture. and crisp. Reduce the oven temperature
2 Add one tablespoon of water a little at to 180°C/Gas Mark 4.
a time and mix with a knife until the 5 To make the filling, melt the chocolate
pastry starts to come together. Add and allow to cool for 5 minutes. Stir the
another splash of water if needed. Use egg yolk, brandy and cream into the
Chocolate tart your hands to bring the pastry together cooled chocolate and stir until smooth.
into a ball. Knead on a lightly floured 6 Whisk the egg whites in a clean grease-
SERVES 6 surface to make a smooth ball, then free bowl, then whisk in the sugar. Fold
For the pastry wrap in clingfilm and leave to rest in the the egg whites mixture into the chocolate
225g (8oz) plain white flour fridge for at least 30 minutes. mixture with a large metal spoon.
1 tsp salt 3 Preheat the oven to 220°C/Gas 7 Pour the mixture into the baked flan
115g (4oz) unsalted butter Mark 7. Roll out the pastry until large case and return to the oven for
1 tsp Half Spoon granulated sugar enough to line the base and sides of a 10 minutes until just set, but it should
2 tbsp water 20cm (8in) round tin. Line the tin, then still have a slight wobble in the centre.

P U D D I N G H E AV E N
Terry’s Chocolate
Orange melt in the
middle pudding
SERVES 10
175g (6oz) unrefined dark

muscovado sugar (we used
Billington’s)
grated zest of 1 orange
1 tbsp orange juice
175g (6oz) unsalted butter, melted
175g (6oz) self-raising white flour
45g (1½oz) cocoa powder
1 Terry’s Chocolate Orange zest and juice until there are no lumps. 7 Place the basin on the tray in the oven
(freeze for at least 4 hours) Allow the butter to cool slightly and and bake for 50 minutes. When the
add to the sugar and egg mixture pudding is done the top should spring
1 Preheat the oven to 180°C/Gas Mark until combined. back. You may need to cook it for an
4 and place a baking tray inside to heat 4 Sift in the flour and the cocoa and mix extra 5 minutes.
up. Make sure your Terry’s Chocolate gently to make a smooth, soft batter. 8 When the pudding is done,
Orange has been in the freezer for at 5 Pour half the batter into your prepared loosen the edges with a knife and turn
least 4 hours or overnight. basin. Unwrap the chocolate orange out onto a plate.
2 Grease a 2 pint (1.2 ltr) pudding basin and push into the batter, but don’t go all 9 Serve immediately with cream or
with butter and line the bottom and the way to the bottom of the basin. custard. When sliced, the melted
lower sides with baking parchment. 6 Top with the remaining batter and chocolate orange will pour out of
3 Mix together the sugar, eggs, orange smooth the top so the mixture is level. the pudding.
Mini raspberry 2 Using electric beaters, whisk the egg

whites in a bowl with a pinch of salt and
& chocolate a few drops of lemon juice to stiff peaks.
pavlovas Scatter over 3 tbsp sugar and beat until
stiff and glossy, then beat in the
MAKES 6
remaining sugar 3 tbsp at a time.
3 large Waitrose British Blacktail 3 Very lightly swirl the melted chocolate
free-range egg whites through the meringue until just marbled,
a pinch of salt then spoon 6 equal heaped circles onto
a few drops of lemon juice the baking parchment. Using the back
150g (5¼oz) Fairtrade caster sugar of a spoon, make a deep well in the
75g (2¾oz) Fairtrade 70% dark centre of each meringue. Bake for
chocolate, melted 1 hour, then turn off the oven, open the
1 tbsp Fairtrade icing sugar door a little and allow to cool for 1 hour.
¼ tsp vanilla bean paste 4 Gently stir the icing sugar and vanilla
150ml (5¼fl oz) extra thick into the cream, whisking it gently to soft
double cream peaks if necessary. Spoon onto the
200g (7oz) Waitrose Speciality cooled meringues, then scatter over the
Raspberries raspberries. Dust with cocoa to serve.
Fairtrade cocoa powder, for dusting
tip
1 Preheat the oven to 140°C/Gas Adding the lemon juice and salt to the
Mark 1 and line a large baking tray egg whites helps to stabilise them
By Waitrose (find thousands more recipes at www.waitrose.com)
with parchment. before whisking.

Peach and thyme filo Cook for a couple of minutes until
softened, then remove from the heat.
tarte tatin 4 Lay down a sheet of filo onto the work
SERVES 4 surface, brush with some melted butter
85g (3oz) unsalted butter, cubed and lay another sheet on top. Repeat
120g (4¼oz) caster sugar this process with all 6 sheets, then lay
2 sprigs of thyme the pastry over the top of the pan,
2 ripe peaches, cut into segments carefully tucking the pastry in at the
6 sheets of filo pastry edges to create a snug lid. Brush with a
2 tbsp unsalted butter, melted little melted butter and pop into the
oven for 15-20 minutes or until
1 Preheat the oven to 200°C/Gas golden brown.
Mark 6. 5 To serve, carefully place a plate on top
2 Place a 20cm (8in) ovenproof frying of the pan and in, one swift movement,
pan over a medium heat and melt the turn it upside-down.
cubed butter and sugar over a medium 6 Serve the tarte tatin whole for
heat, without stirring, until it becomes everyone to dig in with some good-
a caramel. quality vanilla ice cream on the side.
3 Lay the sprigs of thyme down in the
caramel and top with the peach slices.
Rose-shaped 4 Prepare the apples by slicing them in

half, removing the core with a teaspoon
apple tarts with and thinly slicing into half moon-shaped
walnut crust segments. Pop them into a bowl with
the lemon juice and 300ml (10½fl oz)
SERVES 4
water, then microwave on high for
200g (7oz) walnut halves 2 minutes. Set aside to cool completely.
50g (1¾oz) unsalted butter, melted 5 To make the roses, create a line of
1 free-range egg white apple segments with their straight
1 tbsp caster sugar edges facing you, overlapping the apple
8 tbsp Greek yoghurt segments from left to right, creating a
1 tsp vanilla paste or extract caterpillar of apple slices. Very
4 Pink Lady apples carefully, roll the segments up, from left
juice of 1 lemon to right, until you form a rose shape.
honey 6 Using a little honey, stick the edge of
sea salt the outermost apple segment onto the
base of the apple rose to hold it in place,
1 Preheat the oven to 190°C/Gas then carefully lay on top of the vanilla
Mark 5. Greek yoghurt.
2 In a mini blender, blend the walnuts until 7 Drizzle the roses with honey and
you have fine crumbs. Tip into a bowl and serve immediately.
mix with the melted butter, egg white,
caster sugar and a pinch of salt. Press the
mixture evenly into two x 10cm (4in)
loose-bottomed tart tins and bake in the
oven for 8-10 minutes. Turn off the oven
and keep the door ajar, leaving them in the The recipes on pages
oven to cool completely. 78-79 are taken from
3 Mix together the Greek yoghurt Milly’s Real Food
by Nicola Millbank,
and vanilla paste and spoon into the published by HQ
cooled cases. (RRP £20).

Nan’s lemon mousse

with toasted coconut
SERVES 4
For the mousse
grated zest of 3 unwaxed lemons,
with a little set aside for
decoration
60ml (2¼fl oz) lemon juice
180g (6¼oz) golden caster sugar
4 free-range eggs, separated
155g (5½oz) unsalted butter, cubed
4 tbsp lemon curd
For the Italian meringue
120g (4¼oz) granulated sugar
2 free-range egg whites
This u
Italian mersines
4 tbsp toasted coconut flakes
1 Place most of the lemon zest, the for the top..gue

lemon juice, sugar and egg yolks in a .
bain-marie over simmering water and
stir constantly for 10 minutes, or until
the mixture coats the back of a metal
spoon. Gently whisk in the butter, a
cube at a time. Remove from the heat
and allow to cool.
2 In a very clean bowl, whisk the egg
whites until stiff peaks are formed. Using
a metal spoon, fold half of the egg whites
into the lemon mixture, then very gently
fold in the remaining egg whites.
3 Spoon 1 tbsp of lemon curd into the
bottom of 4 serving glasses, then top
with the lemon mousse. Pop in the
fridge for at least 2 hours to set.
4 To make the Italian meringue, put the
sugar and 50ml (1¾fl oz) water in a small
pan and dissolve over a medium heat.
5 Meanwhile, in another clean bowl,
...AND Lemodn,
whisk the egg whites until they form
peaks. Set aside.
6 Turn up the heat on the sugar and water Lime an d
and bring to the boil until it reaches Thyme Cur
120°C (250°F) on a kitchen thermometer. at the
Once at temperature, slowly pour the
sugar mixture into the egg whites and
bottom
beat continually, until you end up with
really glossy, stiff egg whites.
7 To serve, spoon 1 tbsp of the Italian
meringue on top of the set mousse and
either pop under a hot grill for a few
minutes until browned or caramelise
with a kitchen blowtorch.
8 Scatter with the toasted coconut
flakes and serve.

T hese custa rds ar
aria
ea
ti on
v
on crème ca ra mel!
Orange & Grand Watch the caramel at all times as it can
burn easily.
Marnier baked 5 Pour the caramel into six 185ml
custards (6fl oz) ramekins and swirl around to
coat the insides.
SERVES 6
6 Pour the Grand Marnier into a small
750ml (26fl oz) milk saucepan and bring to a simmer over a
1 vanilla bean, split lengthways high heat. Turn off the heat. Allow to cool.
5 strips orange zest, no white pith 7 Use an electric mixer to beat the 9 egg
60ml (2fl oz) Grand Marnier yolks with the sugar until thick and pale.
4 large free-range eggs, separated, Add the egg whites and whisk until
plus 5 large free-range egg yolks combined (adding the egg whites last
50g (1¾oz) caster sugar makes a more delicately textured custard).
For the caramel Strain the infused milk through a sieve
150g (5½oz) caster sugar into the egg mixture, then add the cooled
Grand Marnier and mix to combine.
1 Pour the milk into a small saucepan 8 Place the ramekins in a deep roasting
and scrape in the vanilla seeds. tin and add enough boiling water to
2 Add the vanilla bean and orange come halfway up the sides of the
zest. Stir over a gentle heat until the ramekins. Pour the custard evenly into
milk is simmering, then set aside to the ramekins.
cool. Refrigerate overnight so the 9 Bake the custards for 30-35 minutes or
flavours infuse. until they are set but still a little wobbly in
3 Preheat the oven to 140°C/Gas the centre (don’t overcook them). Set
Mark 1. aside to cool to room temperature, then
4 To make the caramel, combine the place in the fridge to chill for about 1 hour
sugar with 90ml (3fl oz) water in a small (they will set further in the fridge).
saucepan and place over a low heat. 10 Turn the custards out onto six
When the sugar has melted, increase individual plates, scraping out the last
the heat to high and simmer until the of the caramel. Bring to room
mixture turns a deep golden colour. temperature and serve.

Raspberry
coconut pudding
SERVES 8-10
110g (3¾oz) raspberry jam
3 tsp baking powder
100g (3½oz) desiccated coconut
3 free-range eggs, lightly beaten
350ml (12fl oz) milk
1 tsp natural vanilla extract
150g (5½oz) unsalted butter, melted
lightly whipped cream, to serve

Mark 4.
2 Spread the jam over the base of a
2 litre (70fl oz) pie dish. Sift the flour
and baking powder into a bowl, then
add the sugar, coconut, eggs, milk,
vanilla and melted butter and whisk
until just combined.
3 Pour the pudding batter into the
pie dish over the jam and bake for
40-50 minutes, or until the top is
golden brown and the centre has a light
spring when pressed with your finger.
4 Remove the pudding from the oven
and allow to cool slightly before dusting
with icing sugar and taking to the table.
Serve with a dollop of whipped cream.

Neil Perry’s Good
Cooking by Neil
Perry, published by
Murdoch Books
(£20). Photography
by Earl Carter.

f t o v e r s l i c e i s n i c e
c o l d l e
A an indulgent breakfast!
for

Banana
tarte tatin
SERVES 4
1 x 320g (11½oz) packet ready-
rolled puff pastry, at room
temperature
60g (2¼oz) salted butter
1 tsp ground cardamom
60g (2¼oz) dark brown sugar
5 ripe bananas, cut in half down
the centre
grated zest of 1 lime
To serve
single cream
sea salt
1 Carefully roll out the ready-rolled

puff pastry (keeping the attached
baking paper underneath) onto a
20x30cm (8x11in) baking tray, allowing
the pastry to fall down the sides.
2 Melt the butter in a large frying or
griddle pan until foaming, then stir in the
cardamom and sugar to form a caramel.
Add the bananas. Let the whole lot
bubble away for about 2 minutes on each
side until nice and golden then, using
tongs, carefully place the fruit side by
side in the puff pastry-lined baking tray. It
doesn’t matter if some break and
everything is falling apart – it is supposed
to look rustic.
3 Drizzle the leftover sugary butter all Ceylon tea 1 Preheat the oven to 150°C/Gas
over the surface and sprinkle the lime Mark 2 and line a loaf tin with a
zest on top.
malt loaf 900g (2lb) tin liner.
4 Wrap the pastry over the top of the MAKES 1 LOAF 2 Combine the malt, sugar, coconut
fruit (but not covering it all) and bake for 165g (5¾oz) malt extract, plus extra milk, cinnamon, ginger, tamarind paste,
20 minutes until the pastry is golden 115g (4oz) jaggery or dark syrup and salt and stir in the hot tea
and risen, turning the tray around if your muscovado sugar (strained through a sieve) and raisins.
oven is uneven. Take out and serve with 90ml (3¼fl oz) coconut milk Leave to soak for 10 minutes.
single cream to your own desire and a 1 tbsp ground cinnamon 3 Tip in the flour, then quickly stir in the
tiny sprinkle of sea salt. 1 tbsp ground ginger baking powder and pour into the loaf tin.
45g (½oz) tamarind paste Bake for 1 hour 10-15 minutes,
90g (3¼oz) kithul treacle or maple depending on your oven, until firm. (It
syrup doesn’t matter if it seems a little
1 tsp sea salt undercooked, it will firm up when cool.)
200ml (7fl oz) Ceylon loose-leaf tea, 4 While still warm, brush with a little
brewed for a minimum more malt to glaze and leave to cool out
The recipes on pages of 5 minutes of its tin. If you can hold out, it gets
Sri Lanka by Emily 100g (3½oz) raisins more sticky and squidgy after a few
Dobbs, published by 300g (10½oz) plain flour days and keeps for a week. Serve
Seven Dials 2 tsp baking powder, sifted with ghee or salted butter and lime
(Hardback: £25,
eBook: £12.99). ghee or salted butter and lime marmalade, if you like.
marmalade, to serve

Mango, banana and
papaya crumble with
coconut custard
SERVES 4
165g (5¾oz) very ripe bananas

165g (5¾oz) ripe, juicy mango
165g (5¾oz) ripe, juicy papaya
grated zest and juice of 1 lime
1 tbsp maple syrup
60g (2¼oz) salted butter, softened
70g (2½oz) jumbo oats
50g (1¾oz) dark brown sugar or
jaggery
1 tsp ground cardamom
½ tsp sea salt
20g (½oz) desiccated or freshly
grated coconut
For the coconut custard
250ml (9fl oz) coconut milk
1 tbsp kithul treacle or maple syrup
1 free-range egg yolk

Mark 4.
2 Roughly cut up the fruit into small
2cm (¾in) chunks and mix. Put in a
bowl with the juice of half a lime and
1 tbsp maple syrup and set aside.
3 Brown the butter in a pan. Pour
into a bowl and mix in the oats, sugar,
cardamom and salt. Put the fruit in
an ovenproof dish and spread the
oat mixture on top. Bake for about
30 minutes until golden brown and the
fruit is bubbling. In the last 3 minutes of
cooking sprinkle the coconut on top.
4 While the crumble is cooking, make the
custard. Put the coconut milk into a
saucepan with the syrup and vanilla
and gently bring to just below boiling
point. Meanwhile, in a large bowl, whisk
the egg yolk. Gradually pour the hot
milk mixture onto the yolk, whisking
f r u i t , t h e s w e e t e r constantly. Wipe out the saucepan and

pour the mixture back into it. Heat gently,
e t h e
The rip the pudding will be!
r
stirring with a wooden spoon until the
custard is thickened, but before any lumps
form. You don’t want scrambled eggs.
5 Remove the crumble from the
oven, sprinkle with the lime zest and
serve warm with dollops of the warm
coconut custard.

Baby apple
tarte tatin
MAKES 8 MINIS OR 1 LARGE
200g (7oz) sugar
¼ tsp ground cinnamon
8 green cardamom pods, bruised
with a pestle and mortar
3 Granny Smith apples, peeled,
cored, cut into 1cm (½in) thick
wedges and rubbed with the
juice of ½ a lemon to stop them
from browning
100g (3½oz) unsalted butter, chilled
and cut into cubes, plus extra for
greasing
300g (10½oz) shop-bought puff
pastry, rolled out to a few
millimetres thick
freshly grated nutmeg,
for sprinkling
ice-cold thick cream or ice cream,
for serving

Mark 6.
2 Make the caramel by gently heating
the sugar with the cinnamon and
cardamom in a large frying pan until
it melts. (If you are making a large
tarte tatin, make sure your frying pan
is ovenproof.)
3 This bit is important. As the sugar
melts, it will start to turn golden
brown, but don’t let it turn too dark or
your caramel will be bitter.
4 As soon as it’s ready, turn down the
heat and carefully beat in the
chilled cubed butter. Place the apple
wedges in the pan.
5 Generously grease 8 holes of a muffin
(or cupcake) tray with butter.
6 Use a cutter slightly larger than the with a pastry disc and tuck in the sides 9 Spoon over the reserved caramel
size of the tray holes to cut out 8 discs so that the apples are covered and snug and serve with a good dollop of
from the puff pastry. Prick each pastry in the tin. ice-cold thick cream or ice cream.
disc a few times with a fork. This will 8 Bake for 20 minutes, or until the It’s heavenly!
stop it puffing up too much in the oven. pastry is golden brown. Remove from
7 Once the apple wedges have been the oven and allow to cool for a few
steeping in the caramel for a few minutes before inverting a plate over the
minutes, turn off the heat. Carefully tray and turning it all upside down to Recipe taken from
Secrets From My
spoon the steeped apple wedges into release the tartes. (You may need to tap Indian Family Kitchen
the tray holes, being generous with the the base of the tray to help them out). by Anjali Pathak,
caramel but making sure to reserve The pastry should be at the bottom with published by
Mitchell Beazley
some for drizzling over later, and then the sticky, spiced, caramelised apples (£14.99). www.
sprinkle over the nutmeg. Top each hole on top. octopusbooks.co.uk

I N A S S O C I A T I O N W I T H
How to start
your own cake business
...with Le Cordon Bleu alumna, Peggy Porschen
L
e Cordon Bleu is a in London before ultimately
renowned culinary fulfilling my ambition of
arts institute across launching my company in
the globe, making its 2003; Peggy Porschen Cakes.
qualifications the most sought We are a hands-on British
after for aspiring chefs. company that celebrates
Graduates obtain in-depth beautiful craftsmanship
knowledge and techniques inspired by romance, fashion
taught by Le Cordon Bleu Master and femininity.
Chefs, allowing them to propel
their careers. Le Cordon Bleu
alumna Peggy Porschen, who
studied both pâtisserie and
Q What made you decide to
start up Peggy Porschen and
how did you develop it?
cuisine with the Grand One of my career dreams when
Diplôme®, shares how she I started out was to own my own
achieved success as the founder cake shop. While at the height of
of Peggy Porschen Cakes and my career as a wedding cake
provides advice for those looking designer, the market suddenly
to start their own business! changed due to the financial
crisis. It felt like the right time
Q Can you tell us a bit about

yourself? Where does your
love for food come from?
to change direction and by
chance the right premises
became available.
My love for food is really rooted The Parlour officially opened
in my childhood in Germany. in 2010 in Belgravia, and here
From a young age, I really our customers sample from our
enjoyed ordering well in latest collection of freshly baked
restaurants and sampling lots of
different tastes. I love how food "It's imperative to know who you cupcakes, cookies and layer
cakes. Our focus is on quality
brings people together; it’s all
about gathering, talking and
enjoying being together.
are as a brand" ingredients, traditional baking
and creative flavours. The
Peggy Porschen Academy
Visually I was always drawn to I discovered the art of ‘British followed in 2011, after
cakes and pâtisserie – the smell Sugar Craft’ while working as an unprecedented demand for
of marzipan still gives me this air steward, a job which took me masterclass programmes.
warm feeling of comfort with on regular trips to London. Soon
wonderful memories of
Christmas and celebrations.
after, I quit my job and the rest is
history. I never looked back and
feel truly blessed that I was able
Q What is the inspiration
behind your creative
pâtisserie?
Q How did you learn how

to bake?
Baking was my passion as a
to follow my calling.
I went on to complete Le
Cordon Bleu London’s Grand
When setting out I realised that
I had an edge over my
competitors in terms of style,
young teenager, but in my heart I Diplôme ® in 1999, and I was quality and service. My brand
always knew I wanted to become lucky enough to hold a number of naturally evolved to appeal to a
a ‘cake designer’. To my delight, prestigious pastry chef positions high-end market. I also
BH28.LCB_PP.4jc.indd 86 22/03/2018 09:35

personally aimed high,
my goal to become one
of the best cake and
sugar artists in the UK.
However, I also realised
that running a business
at such a high end level
would be dependent on
my personal time and
could not be upscaled
easily. When I thought
about my future, I
quickly realised that as
a brand I needed to
become more accessible
to a wider audience.
Q How did your

culinary training at
Le Cordon Bleu help you
set up your business?
My tutors were incredibly
helpful in guiding me in my
career path; this included
Q What makes your business
successful?
We pride ourselves on our
referring me for internships and creativity and passion for cakes
ultimately securing my first and sugar craft, making it our
position as a pastry chef. I mission to sell happiness!
couldn’t have asked for more! Creatively I am always planning
for the next seasonal occasion or
Q What did you enjoy most

about studying the
programme?
new collection of cakes.
In recent years, we have
become increasingly focused on
My training at Le Cordon Bleu achieving not only the best in
helped me unequivocally. It truly taste and service, but also
is world-class training in the ensuring that the visual
finest pâtisserie skills, taught by appearance of the food and the
the most amazing tutors. surroundings tick all the boxes.
The training was tough, but This is where we have really
that’s important as it is very close been at the forefront in creatively
to the reality of working in a aligning our Parlour installations
professional environment. It with our seasonal collections, and but also set them. It’s so books and the Academy, are
made me understand that I have as such the business has been important to make time for this there any future developments in
to give my best in order to succeed. propelled by the popularity of creative process. the pipeline?
social media sharing. My advice would also be to We are looking at expanding
Q How do you enjoy passing on

your knowledge to others?
Sharing my expertise with Q What would you recommend
for aspiring food
understand that the experience
and atmosphere of the
surroundings are just as
the Peggy Porschen Parlour this
year. I simply love working on
the creative side of the business
others is a huge passion of mine entrepreneurs? important as the food and that the Parlour allows for, as
and the reason why we founded It’s imperative to know who you service. We’ve always well as brand developmen0t.
the Peggy Porschen Academy. are as a brand and who your maintained that it’s about selling I am thrilled to see how
Students can select from a customer is. When things are a feeling, not just a product, and amazing the response has been
comprehensive year-round busy, knowing this allows you to this has really worked for us. from our customers and indeed
curriculum; from a little bit of stay 100% focused. We also other brands.
fun to courses for those hoping
to kick-start a career in cakes.
strive to stay ahead of the game
and not just identify new trends, Q After opening Peggy
Porscen Parlour, launching www.peggyporschen.com
BH28.LCB_PP.4jc.indd 87 22/03/2018 09:36

Step-by-step
Chocolate
& coffee roulade
Roulades always look impressive and are deceptively easy to make – once you know how!
SERVES 8 1P reheat the oven to 180°C/Gas Mark 4. 6M eanwhile, soak a clean tea towel in cold
FOR THE ROULADE Line the base and sides of a 30x20cm water, wring out well and lay on a clean work
6 large free-range eggs, (12x8in) Swiss roll tin with non-stick surface. Cover with a sheet of non-stick
separated baking parchment. baking parchment dusted with cocoa
150g (5½oz) golden caster 2 Place the egg yolks and sugar in a large powder and sugar.
sugar, plus extra for dusting heatproof bowl set over a saucepan of barely 7 As soon as the roulade is baked, remove from
50g (1¾oz) cocoa powder, plus simmering water and whisk with an electric the oven, invert onto the cocoa sugar dusted
extra for dusting hand whisk until the mixture has tripled in paper and carefully remove the parchment by
size, is light and voluminous and leaves a tearing in strips. Roll the roulade up from the
FOR THE FILLING ribbon trail across the surface when lifted. short end, keeping the non-stick baking
300ml (10fl oz) double or 3 Sift in the cocoa and fold it through carefully parchment inside, then wrapping inside the
whipping cream with a metal spoon or balloon whisk. tea towel. The chilled, damp tea towel will
75g (2¾oz) golden icing sugar 4 In a separate bowl, whisk the egg whites to a help set the roulade in its curled position,
3 tbsp espresso coffee, cooled soft peak. Fold the egg whites into the batter helping to prevent cracks when it is unrolled.
30g (1¼oz) chocolate-covered in three stages. It is important to fold the egg Set aside to cool for 1 hour.
coffee beans, finely chopped whites in gently to ensure they are evenly 8 To make the filling, combine the cream,
incorporated, but not to knock out the air, so icing sugar and espresso in a bowl. Taste
T O D E C O R AT E take your time. and adjust the coffee or sugar to taste.
10g (¼oz) chocolate-covered 5 Pour the batter into the prepared tin and Whip the cream to soft peaks. Fill a large
coffee beans, roughly spread out to the corners. Bake for piping bag with an open star nozzle and
chopped 15-20 minutes until risen and the surface 3 large tablespoons of the coffee cream
springs back when gently pressed. and set aside.
BH28.SBS.jc3.indd 88 22/03/2018 17:53

S T E P - B Y- S T E P
1 3
2 4 5
9U
nroll the roulade, spread the remaining
coffee cream over the surface of the roulade
using a palette knife. Sprinkle with the
chocolate coffee beans. Roll up tightly using
the parchment to assist. Dust with more
cocoa powder if desired. Lift onto a serving
plate with the seam underneath, then
remove the parchment. To decorate, hand
pipe the coffee cream on top and scatter with
7
chopped chocolate coffee beans.
10 You can store it for 2 days in the refrigerator,
but it is best eaten the day it is made.
The feature on pages

88-89 is taken from
Have Your Cake and
Eat It by Mich Turner,
published by Jacqui
Small (RRP £22).
6 8
Photography by
Peter Cassidy.
BH28.SBS.jc3.indd 89 22/03/2018 18:01

cake
decorating
ON SALE
3 MAY
PEXLCULUSSIVE
WEDDING MINI
MAGA ZINE!
In this issue
Decorate fun cakes
for kids’ parties,
weddings, birthdays
and more…
BLOOMIN’ MARVELLOUS
FLORAL DESIGNS! HOW TO...
✓Create bows,
35 step-by-step projects with easy-to- ruffles & frills
follow photo instructions, ✓Set up a Image © iStock. * Contents subject to change
the latest trends and top techniques! cake business
Don’t miss... The latest decorating news,

exclusive competitions and reader gallery
BH28.Next month.jc3.indd 90 22/03/2018 16:26

t i m e t rea
t a d u l g e t
e Enajofytearnnoionn tea with friends! s
n t
WE LOVE… BLUEBERRY CRUFFINS pg93 // KING’S CAKE pg99 // HONEY BARS pg100
For the bourbon pecan tart, go to page 92.
BH28.Teatime.jc3.indd 91 22/03/2018 18:18

Shape the dough into a disc, wrap in
clingfilm and rest in the fridge for
20 minutes.
2 Lightly flour a clean work surface then
roll out the pastry into a large circle,
around 2mm (1/8in) thick. Keep turning
the pastry every time you roll it to keep
the shape even. Use to line a 26cm
(10in) fluted loose-bottomed tart tin,
3cm (1in) deep.
3 Line the tin with the pastry. Press into
the flutes and edge of the base of the
tin, then leave the remainder hanging
over the edge.
Mark 3.
5 To make the filling, put the butter and
treacle into a small pan and heat gently
to melt the butter. Stir together. Take
the pan off the heat and cool a little.
6 Whisk the eggs and sugar together in
a large bowl until mixed well, then pour
in the cooled butter mixture, cinnamon
and bourbon and stir together.
7 Put the tart tin on a baking sheet.
Bourbon pecan tart 6 tbsp bourbon whiskey Spread the pecans all over the tart case,
500g (1lb 2oz) pecans then pour the filling over the top. Bake
SERVES 8 To serve for 35-45 minutes until the filling is firm.
250g (9oz) plain flour, plus extra for double cream or vanilla ice cream 8 Once cooked, cut all the overhanging
dusting edges off the tart using a sharp serrated
125g (4½oz) butter, diced, at room 1 To make the pastry, put the flour into a knife. Cool the tart until warm, then lift the
temperature large bowl, add the butter and rub in tart out of the tin and transfer to a plate.
1 medium free-range egg, beaten using your fingertips until the mixture 9 Cut the tart into slices and serve with
For the filling resembles breadcrumbs. Pour the egg cream or ice cream.
4 tbsp butter into the middle of the mixture and stir
100g (3½oz) treacle in well, then lightly knead the mixture to
4 medium free-range eggs bring it together. Add 1 tbsp of water if
175g (6oz) caster sugar the mixture feels a bit dry and doesn’t
1 tsp ground cinnamon come together into a smooth dough.
Bananas foster 2 tbsp banana liqueur

2 tbsp rum
SERVES 3 25g (1oz) pecans
3 medium free-range eggs 300ml (10½fl oz) carton double
2 tbsp caster sugar cream, whipped and chilled
4 tbsp milk 3 scoops vanilla ice cream
4 tbsp butter
3 thick slices of brioche, 1 Put the eggs, caster sugar and the
cut from a loaf milk into a bowl and whisk together.
5 bananas, peeled 2 Place a large frying pan over a low
4 tbsp dark brown sugar to medium heat and add 2 tbsp butter.
¼ tsp ground cinnamon Dip the brioche into the egg mixture,

T E AT I M E T R E AT S
Blueberry cruffins
MAKES 12
140g (5oz) cold unsalted butter,

chopped into sugar-cube-sized
pieces, plus extra to grease
225g (8oz) strong white bread flour,
plus extra for shaping
2 tbsp golden caster sugar
1 tsp lemon juice
1 tsp fresh yeast or ½ tsp dried
yeast
125ml (4½fl oz) warm water
1 medium free-range egg, beaten
100g (3½oz) blueberries
1 Grease and line a 12-hole muffin tin or

use a silicone muffin mould.
2 Sift the flour into the bowl of a s s b e t w e e n a
A cro ffin and a croissant,!
freestanding mixer fitted with a dough
hook. Add the sugar, a quarter of the
butter and the lemon juice. Stir together.
3 Mix the yeast with half the water and
mu
set aside for a few minutes for the yeast
to activate. Pour into the bowl, start the slowest setting. Coat in flour and repeat. do the same until you’ve filled 6 holes.
machine running at medium speed and 6 Spread half the remaining butter over Repeat with the remaining dough and
pour in the rest of the water slowly, half the dough and fold over, flour, roll butter, filling all the muffin holes. Leave
mixing for about a minute. out to an oblong and put through the to prove for about 1 hour.
4 Once the dough has combined, tip pasta machine again. Roll up into a cigar 7 Preheat the oven to 160°C/Gas
onto a lightly floured surface and knead shape along the length of the dough Mark 3.
for a minute. Place the dough back into to make one long cigar. Cut down the 8 Brush with the beaten egg and
a clean bowl, cover with clingfilm and middle, around two-thirds of the way sprinkle with blueberries, then bake in
leave to rise until doubled in size, around through, then flip it back on itself so the the oven for 20-25 minutes. Remove
30-40 minutes. cut side is on the outside and the from the tin, cool on a wire rack, then
5 Once the dough has risen, tip onto a non-cut edges are on the middle. Cut dust with icing sugar and serve.
floured surface. Cut the dough in half, into 6 shorter pieces along the length,
then roll half of it through a pasta then roll each piece up so it looks like a
machine on the largest setting, using the pinwheel. Push into a muffin hole, then
and once the butter has melted, place 5 Sprinkle the remaining sugar over
the brioche into the hot pan. the top, add the cinnamon, then pour
3 Cook for 1 minute on each side until in the banana liqueur and rum. Flame
golden brown. Transfer the pieces to a to burn off the alcohol. Simmer for a
warm plate. couple of minutes until the butter and
4 Wipe the pan clean, then return it to sugar turns into a sauce, then stir in
the heat and add the remaining butter. the pecans.
Once the butter has melted, add the 6 Spoon the bananas and the sauce all 92-93 are taken from
bananas, keeping them whole. Cook over the brioche, then top with the James Martin’s
until golden brown on one side, whipped cream and the ice cream. American Adventure
by James Martin,
sprinkle with half the brown sugar, then published by
flip the bananas over. Quadrille (£25).

Apple and 1 Preheat the oven to 200°C/Gas
Mark 6.
blackberry crumble 2 Put the apples, half of the blackberries,
SERVES 2 the cinnamon stick, star anise, honey
3 dessert apples, peeled, cored and 80ml (2¾fl oz) water in a saucepan
and sliced on a medium heat and bring to a simmer.
100g (3½oz) fresh blackberries Simmer gently for 10 minutes, adding
1 cinnamon stick more water if necessary. Remove the
1 star anise cinnamon stick and star anise, and pour
1 tsp runny honey the fruit into an 18x12cm (7x5in)
For the crumble ovenproof dish. Scatter the rest of the
100g (3½oz) porridge oats blackberries over the top.
50g (1¾oz) ground almonds 3 To make the crumble, combine all the
25g (1oz) gluten-free flour ingredients in a large mixing bowl and mix
1 tsp rapeseed oil together thoroughly, using your fingers.
2 tbsp runny honey 4 Cover the fruit with the crumble. Bake
a pinch of ground cinnamon in the heated oven for 20-25 minutes
To serve until the crumble topping is golden
Recipe by Lily Simpson (www.detoxkitchen.co.uk)
2 tbsp coconut yoghurt brown and crisp.
Raw cacao
and beetroot
brownies
MAKES 12
150g (5¼oz) peeled raw beetroot

2 free-range eggs
150g (5¼oz) runny honey
a pinch of salt
100g (3½oz) gluten-free flour
50g (1¾oz) pure cacao powder
1 tsp baking powder
1 Cut the beetroot in half and put

it in a glass bowl and cover with
clingfilm. Put it in the microwave for
10 minutes.
2 Meanwhile put the eggs, honey
and salt in a food processor and mix
for 5 minutes.
3 Weigh out all the dry ingredients and
sieve into a bowl. Combine well.
j o y w i t h o
En lty conscience!u t a 4 Once the beetroot has cooked, blitz
in the food processor and add to the
food mixer with the dry ingredients.
gui
5 Mix well and pour into a lined baking
tray. Bake for 30 minutes at 170°C/
Gas Mark 3, cool, then cut and serve.

Recipe by Lily Simpson, Founder of Detox Kitchen (www.detoxkitchen.co.uk).

Cacao rice
crispy cakes
MAKES 16 SQUARES
20 fresh dates
2 tbsp almond butter
1 handful of chopped pecans
3 handfuls of puffed brown rice
a pinch of sea salt
For the chocolate sauce
200g (7oz) honey
100g (3½oz) cacao powder
½ tsp ground cinnamon
1 Firstly make the chocolate sauce.

Place all the ingredients in a small pan
and heat on a low heat for around
2-3 minutes. Continue to mix until all the
ingredients are combined and the
Recipe by Lily Simpson, Founder of Detox Kitchen (www.detoxkitchen.co.uk)
mixture is shiny and smooth. Remove
from the heat to cool.
2 Line a baking tray with greaseproof in hot water for about 20 minutes and 4 Tip the mixture into your lined baking
paper. Finely chop the dates; you want drain them well before chopping. tray and flatten the mixture down to about
them to almost become a paste. If you 3 Place the dates in a large mixing bowl 1.5cm (½in) thick. Place in the fridge for at
cant find fresh dates then dried dates with the chocolate sauce and the rest of least two hours. Serve with a cup of tea.
are fine, but you will need to soak them the ingredients and combine well.
Chocolate a smooth paste, then beat in the almond

butter and mashed bananas.
and almond 3 Sift the flour, baking powder and salt
banana bread into a separate bowl, then gradually fold
the flour mixture into the banana mixture.
MAKES 1 LOAF
Stir in the chopped chocolate and spoon
100g (3½oz) melted butter, slightly the mixture into the prepared loaf tin.
cooled, plus extra for greasing 4 Bake in the oven for 55 minutes, or
2 free-range eggs, beaten until a wooden skewer inserted into the
160g (5½oz) soft light brown sugar centre comes out clean. Leave to cool in
120g (4¼oz) almond butter the tin on a wire rack for about
250g (9oz) ripe bananas (peeled 10 minutes, then turn out of the tin
weight), mashed with a fork onto the wire rack and leave to cool
180g (6¼oz) plain flour some more.
2½ tsp baking powder
1 tsp salt
100g (3½oz) dark chocolate,
roughly chopped
Recipe taken from
Pip & Nut: The Nut
1 Preheat the oven to 160°C/Gas Butter Cookbook
Mark 3. Butter a 450g (1lb) loaf tin, then by Pippa Murray,
line with baking parchment. published by
Quadrille (£15).
2 Put the melted butter in a bowl and Photography by
add the eggs and sugar. Mix together to Adrian Lawrence.

Apple crumble
SERVES 4-6 Mark 6.
For the apple base 2 Put the apples, berries, orange juice,
600g (1lb 4oz) eating apples honey and cinnamon into a baking dish
(e.g. Braeburn or Gala), peeled, and pour over 3 tbsp water. Combine.
cored and cut into chunks 3 To make the topping, put half the oats
60g (2oz) berries of your choice into a food processor and blitz to a flour.
juice of 1 orange Tip into a bowl and stir in the rest of the
2 tbsp honey oats, the ground almonds and
1 tsp ground cinnamon cinnamon. Rub the butter (or solid
For the crumble topping coconut oil) into the mixture with your
100g (3½oz) rolled oats fingertips, then mix in the honey.
40g (1½oz) ground almonds 4 Spread the crumble on top of the
2 tsp ground cinnamon apple base and bake in the oven for
4 tbsp butter or coconut oil, cold 30-40 minutes, or until the crumble is
2 tbsp honey golden brown on top.
Granola squares
MAKES 12-16
ING TIP 4 tbsp nut butter

BAK
4 tbsp honey
CUTTING 2 tbsp coconut oil
L E AV E T O C OOL F UL LY 150g (5¼oz) rolled oats
BE F OR E SL ICING 3 tbsp desiccated coconut
IN T O SQ UA R E S
40g (1½oz) raisins
40g (1½oz) chopped almonds
20g (¾oz) sunflower seeds
25g (1oz) sesame seeds

6 and line a 20cm (8in) square baking
tray with baking paper.
2 Put the nut butter, honey and coconut
oil into a small pan over a low heat and
warm until it has melted. Stir well.
3 Meanwhile, put all the rest of the
ingredients into a bowl and stir so the
ingredients are evenly distributed. Pour
the wet ingredients into the bowl and
stir until well combined and all of the
mixture is coated.
4 Press into the baking tray and, using
a sharp knife, lightly score the top into
a grid of 12-16 squares or rectangles;
this will make it easier to cut them
when baked.
5 Bake in the oven for 10-15 minutes
until browned and firm to the touch.
Leave to cool fully before slicing into
squares along the lines you pre-scored.

Mini Mexican
muffins
SERVES 12
4 tbsp olive oil
1 red pepper, deseeded and diced
into small pieces
1 tbsp pumpkin seeds, plus extra
for the topping
1 tbsp sunflower or poppy seeds,
plus extra for the topping
200ml (7fl oz) milk of your choice
1 medium free-range egg
300g (10½oz) self-raising flour (use
wholemeal if you can find it)
1 tsp hot or smoked paprika
½ tsp salt and a pinch of
black pepper
a handful of chopped coriander
(optional)
20g (¾oz) Cheddar, grated, plus
extra for the topping (optional
butter, to finish (optional)

Mark 6 and line a 12-hole shallow muffin
tray with paper cases.
2 Warm 1 tbsp of the olive oil in a frying
pan over a medium heat and sauté the
diced pepper for 3-4 minutes. Add the
seeds to the pan and toast for a final
minute, stirring often.
3 Put the milk, remaining olive oil and
egg into a bowl and beat together with a
fork or small whisk. In a second bowl
combine the flour, paprika, salt and
pepper, coriander and cheese, if using.
4 Tip the cooked peppers into the egg
mix, stirring to distribute them. Gently
fold in the flour mixture, taking care not
to overwork the mixture. The batter
should be fairly stiff.
5 Using two spoons as scoops, divide
the muffin batter evenly between the
paper cases. Sprinkle with a few extra
seeds, then bake in the oven for
15-18 minutes until browned on top and Recipes on pages
a skewer inserted into the middle 96-97 are taken from
comes out clean. RE-NOURISH: A
Simple Way to Eat
6 If you like, add an optional teaspoon of Well by leading
butter to the top of each warm muffin Harley Street
and sprinkle with a little extra cheese. Nutritionist
Rhiannon Lambert,
Transfer to a wire rack and allow them to available from
cool slightly before eating – they are Amazon (£18.99).
delicious warm but can be eaten cold.

l t r e a t !
erfu
For the pastry
185g (6½oz) plain flour, plus extra
o n d for dusting
aw
90g (3¼oz) salted butter, chopped
2 small cloves, finely crushed
is
3-4 tbsp chilled water
1 First make the pastry. Sift the flour

into a large bowl, add the butter and
li ng
rub it in with your fingers until the

mixture resembles coarse
e fi l
breadcrumbs. Stir in the ground

cloves. Using a spatula, mix in the
measured water a bit at a time until a
h
dough forms. Bring it together with

e ss of t
your hands, wrap in clingfilm and

refrigerate for 15-20 minutes.
2 Meanwhile, preheat the oven to
180ºC/Gas Mark 4.
3 Lightly flour a work surface and roll
n
out the pastry so that it’s large enough

t
to line a 23cm (9in) tart tin and

e
overhang the sides by about 2cm

w e
(¾in). Crumple a sheet of greaseproof

s
paper and use it to line the pastry

case. Fill with baking beans, uncooked
e y
rice or chickpeas.
o
4 Reduce the oven temperature to

o
150ºC/Gas Mark 2 and bake for

g
8-10 minutes. Set aside to cool

e
slightly, then remove the paper

h
and beans.
T
5 Increase the oven temperature to

180ºC/Gas Mark 4.
6 To make the filling, put the butter,
syrup and sugar in a saucepan and
heat gently until the sugar dissolves.
7 Beat the eggs in a bowl until light
and frothy. Gradually pour in the warm
sugar mixture, folding it together with
a spatula as you do so. Chop half the
pecans and stir them into the egg
mixture along with the cinnamon.
Pour into the baked pastry case and
arrange the remaining pecan halves
on top.
8 Bake in the centre of the oven for
12-15 minutes, until bubbling and
golden. Set aside to cool and firm up.
Spiced pecan pie 100g (3½oz) golden syrup 9 Trim off the excess pastry, then
3 free-range eggs remove the pie from the tin and serve
SERVES 8
300g (10½oz) pecan halves with vanilla ice cream or fresh cream,
125g (4½oz) butter ¼ tsp ground cinnamon, or to taste if you wish.
100g (3½oz) muscovado or soft vanilla ice cream or fresh cream to
brown sugar serve (optional)

King’s cake DID YOU KNOW?

As the name suggests, this
(Bolo Rei) cake is fit for a king, and dates
SERVES 16-20 from a time when pistachios
375g (13oz) butter, at room were quite rare and expensive,
temperature so it was enjoyed only by
375g (13oz) caster sugar the elite.
5 free-range eggs, plus 4 extra
yolks
1 tsp baking powder
½ tsp salt
125g (4½oz) fine semolina
300g (10½oz) ground almonds
300g (10½oz)
ground pistachios
10-12 green cardamom pods,
lightly crushed and seeds
extracted and finely ground for
use (save the pods for flavouring
other dishes)
250g (9oz) white chocolate, broken
into pieces
50g (1¾oz) chopped ground
pistachios

Mark 3.
2 Line a 24×20cm (9½×8in) rectangular
cake tin with greaseproof paper.
3 Put the butter and sugar into a bowl
and beat together until smooth and
creamy. Mix in the eggs and yolks, but
don’t beat them in. Sift in the flour,
baking powder and salt and stir well to
combine. Mix in the semolina, ground
nuts and ground cardamom seeds, then
add vanilla. Pour the batter into the
prepared tin and bake for 10 minutes.
4 Lower the temperature to 140ºC/Gas
Mark 1 and bake for a further
40-50 minutes, until a skewer inserted
in the middle comes out clean.
5 Set aside to cool in the tin. The cake is
crumbly and delicate, so carefully turn it
out, peel off the paper and place on a
cooling rack.
6 To make the topping, melt the The recipes on pages
chocolate in a heatproofbowl set over Simple Spice by Cyrus
a pan of simmering water. Take off the Todiwala, published
heat and mix in the ground pistachios, by Mitchell Beazley
(£15). Photography by
then pour over the cake. Allow to set, Yuki Sugiura. www.
then cut into small squares and present octopusbooks.co.uk
in mini paper cases.

Herbed salted
honey bars
MAKES 12
125ml (4fl oz) honey
15g (½oz) chopped fresh herbs
(such as thyme, sage or
rosemary)
460g (1lb) caster sugar
375ml (12½fl oz) grapeseed oil
600g (1lb 5oz) plain flour
1 tsp sea salt flakes, plus extra
for garnish
135g (5oz) macadamia nuts,
chopped

Mark 3½. Line a 30×20cm (12×8in)
baking tin with baking paper.
2 Stir the honey and herbs together in a
bowl. Add the sugar, oil and eggs and
beat together until frothy and well
combined. Gradually whisk in the flour,
bicarbonate of soda and salt, then stir
through the macadamia nuts to
incorporate evenly.
3 Spoon the mixture into the prepared
baking tin and spread it out in an even
layer with a palette knife, then bake for
30 minutes, or until golden brown.
4 Remove from the oven and leave to
cool slightly in the tin before transferring
to a wire rack. Cut into bars and sprinkle
a little extra sea salt over each
before serving.
ING TIP
BAK
WOODY HERBS
LIKE THYME, SAGE AND
ROSEMARY WORK
W EL L IN THIS MIX

eat
A twisty dtrin
duste gar
u
springtime s
Chocolate pretzels mixer fitted with the paddle attachment, 4 Unwrap the refrigerated dough, pull
until light and fluffy. Beat in the egg yolk off a marble-sized piece and roll it out
with jasmine sugar (not the white!) and milk. With cool hands, into a thin rope on a lightly floured work
MAKES 18 gently work the flour, cocoa and baking surface. Lay it out in a semi-circle, then
125g (4½oz) unsalted butter powder into the mixture to form a dough, twist the ends up and over each other to
125g (4½oz) caster sugar then divide it in half. Shape the dough make a pretzel shape. Transfer to the
1 free-range egg, separated halves into balls, cover with clingfilm and prepared baking tray and repeat until
60ml (2floz) milk chill in the refrigerator for 1 hour. you’ve used up all the dough.
250g (9oz) plain flour 2 While the dough is chilling, make the 5 Lightly beat the egg white together
3 tbsp unsweetened cocoa powder jasmine sugar. Using your hands, rub with the water to form a glaze. Using
¼ tsp baking powder the jasmine petals into the sugar in a a pastry brush, lightly brush the pretzels
½ tsp water bowl until the petals are thoroughly with the glaze, then sprinkle over the
For the jasmine sugar mashed (you want to infuse every grain jasmine sugar. Bake for 10-15 minutes
10g (¼oz) jasmine petals of sugar here with the jasmine flavour, until firm. Remove from the oven and
110g (4oz) demerara sugar so don’t be afraid to be rough). leave to cool slightly on the tray for
3 Preheat the oven to 190°C/Gas 5 minutes, then transfer to a wire rack
1 Cream the butter and sugar together in Mark 5. Line a baking tray with and leave to cool completely.
a bowl using a hand-held mixer, or a stand baking paper.
Untitled-9 101 22/03/2018 18:50

discs, cover with clingfilm and chill in
the refrigerator for 1 hour.
4 Meanwhile, to make the filling, put
the chopped raisins in a bowl, cover
with boiling water and leave to soak for
at least 30 minutes. Drain and set aside.
5 Toss the sweet potato pieces
together with the oil and cinnamon
to coat evenly, then transfer to a baking
tray and roast for 20 minutes, or until
tender. Leave to cool, then blitz to a
purée with a hand-held blender.
6 In a bowl, stir together 400g (14oz) of
the purée with the icing sugar and
soaked raisins until evenly combined.
7 Reduce the oven temperature to
170°C/Gas Mark 3 and line a baking tray
with baking paper.
8 Lightly knead the chilled dough pieces
R u G E LA C H A RE Made on a lightly floured surface dusted in a

THE sweet
with creammyp raisins,
little brown sugar. Shape into circles
approximately 5mm (¼in) thick and cut
potato, plulate chips and each into 8 wedges. Using a small knife,
dark choceoam cheese

spread the filling over each wedge and
a cr sprinkle over the dark chocolate chips.

9 Starting from the wide ends, roll up
each dough triangle towards the
centre to make mini croissant shapes.
10 Place the rugelach on the prepared
baking tray. Whisk the egg yolk and
water together to form a glaze and use it
to brush the rugelach, then sprinkle
over the caster sugar and bake for
30 minutes until golden.
11 Remove from the oven and leave to
cool slightly before transferring to
a wire rack to cool completely.
Sweet potato 2 medium sweet potatoes, peeled

and cut into cubes
rugelach 1 tbsp extra-virgin olive oil
MAKES 24 1 tsp ground cinnamon
1 tbsp soft brown sugar, plus extra 90g (3oz) icing sugar
for dusting 45g (1½oz) dark chocolate chips
cut into cubes 1 Preheat the oven to 200°C/Gas
125g (4½oz) cream cheese, Mark 6.
at room temperature 2 Put the brown sugar, butter, cream
185g (6½oz) plain flour cheese, flour and salt in a large bowl The recipes on pages
¼ tsp salt and rub together with your fingertips to 100-102 are taken
from Sticky Fingers,
1 free-range egg yolk form coarse breadcrumbs. Knead Green Thumb
1 tbsp water together very briefly to make a soft by Haylee McKee,
1 tbsp caster sugar dough, then divide the dough into three published by Hardie
Grant (£18.99)
For the sweet potato filling equal-sized pieces. Photography by
60g (2oz) raisins, roughly chopped 3 Shape the dough pieces into rough Tara Pearce.

o u r y h eav
v s t o r m w i t
a Basakevouupryasnacks & lunches!h e
n
s
WE LOVE… CORIANDER LOAF pg104 // SPICY OATCAKES pg107 // LUNCHBOX PASTIES pg110
For the spicy Thai celeriac muffins, see page 107.
BH28.Savoury.jc4.indd 103 22/03/2018 17:13

turmeric
warming flaadvdos a
and colour ur

S AV O U R Y H E AV E N
Coriander
and mint loaf
SERVES 10-12
500g (1lb 2oz) strong white bread
flour, plus extra for dusting
10g (¼oz) fast-action dried yeast
10g (¼oz) salt
1 tsp ground turmeric
30g (1oz) unsalted butter, softened
about 325ml (11fl oz) milk
oil, for greasing
6-8 tbsp coriander and mint
chutney
1 tsp Kashmiri chilli powder
1 In a large bowl, combine the flour,

yeast, salt, turmeric and butter. Slowly
stir in the milk – you might not need all
the milk or you may need a bit more.
Bring the mixture together into a dough.
2 Knead on a lightly oiled surface
for 8-10 minutes (or use a stand mixer
fitted with a dough hook). Put the
dough in a lightly oiled bowl, cover the
bowl with clingfilm and leave the
dough to rise for 1 hour or until doubled
in size. Double pastry twists pastry in clingfilm and leave it to rest,
3 When ready, roll out the dough on a refrigerated, for 15-20 minutes.
lightly floured surface into a square MAKES 20-22 3 Preheat the oven to 200°C/Gas Mark
roughly 37-38cm (14-15in) wide. plain flour, for dusting 6. Lightly dust 2 baking trays with flour.
Spread the chutney evenly over the 325g (11½oz) ready-rolled puff 4 Roll out the ready-rolled puff pastry to
top of the dough and sprinkle with the pastry a rectangle measuring roughly
chilli powder. 6 tbsp onion chutney 50×35cm (20×14in). Roll out the
4 Roll up the dough from one side, like a 1 free-range egg, beaten shortcrust pastry to the same size.
Swiss roll, ensuring that the roll is For the shortcrust pastry 5 Spread the onion chutney over the
nice and tight. Use a sharp knife to cut it 300g (10½oz) plain flour shortcrust pastry, then brush a little
into 13-14 pieces. Lightly flour a a pinch of salt beaten egg over the chutney. Lay the
baking tray. Stand the slices of dough on 150g (5½oz) chilled unsalted puff pastry on top of the shortcrust
the prepared tray in a loaf shape, butter, diced pastry with the chutney layer in
overlapping them to widen the loaf and 1 large free-range egg between, like a sandwich.
create an attractive pattern. 1 tsp lemon juice 6 Trim off the edges of the pastry
Put the tray in a well-oiled plastic bag 2 tbsp cold water sandwich to neaten it, then cut it across
and leave the dough to prove for a longer edge into roughly 20-22 strips
1 hour or until doubled in size. 1 First make the shortcrust pastry. that are 2cm (¾in) wide. Twist each
5 Preheat the oven to 200°C/Gas Put the flour and salt in a large bowl. strip so that the puff pastry is on the
Mark 6. Bake for 30-35 minutes, or Add the butter cubes and rub them into inner curves. Lay the twists on the
until the bread sounds hollow when the flour with your fingertips until prepared trays and lightly brush with
tapped on the base. Transfer to a wire the mixture resembles breadcrumbs. beaten egg.
rack and leave to cool. Well wrapped in 2 In a small bowl, mix the egg, lemon 7 Bake in the oven for 12-15 minutes
kitchen foil, this bread will keep juice and measured water together. until golden brown and crispy. Serve
for up to 3 days. Slowly mix this into the flour mixture warm, or transfer to a wire rack to cool.
to bring the dough together – you might These pastry twists are best eaten on
not need all the liquid. Knead the the day they are made.
dough for a few seconds. Wrap the

ING TIP
BAK
½ tsp ground turmeric
EXTRA CRUNCH ½ tsp bicarbonate of soda
USE COARSE SEMOLINA,
INSTE AD OF FLOUR, TO GIVE 1 free-range egg, beaten
THE CAKE CRUNCH 2 tbsp vegetable oil
1 tsp black mustard seeds
tomato and garlic chutney, to serve

Mark 4. Grease a 25cm (10in) round
cake tin and line it with non-stick
baking paper.
2 In a large bowl, mix all the ingredients,
except for the oil and mustard seeds,
together with a wooden spoon.
3 In a small pan, heat the oil over a
medium heat and add the mustard
seeds to it. Once they begin to pop,
pour the oil and seeds over the cake
mixture and mix well with the wooden
spoon. Pour the cake mixture into the
prepared tin.
4 Bake for 1 hour, or until a skewer
Savoury 1 onion, peeled, finely chopped inserted into the centre of the cake
semolina cake 1 carrot, peeled, grated comes out clean. Leave to cool in the tin
100g (3½oz) spinach, roughly for 10 minutes, then turn out onto a wire
SERVES 14-16 chopped rack. Serve warm with tomato and garlic
butter, for greasing 2.5cm (1in) piece of fresh root chutney. This savoury cake tastes best
165g (5¾oz) coarse semolina ginger, peeled and finely grated on the day it is made.
125ml (4fl oz) natural yoghurt 2 green chillies, finely chopped
125ml (4fl oz) water 1¼ tsp salt
1 tsp salt oil, yoghurt, paneer, chilli and chopped

1 tsp baking powder coriander and mix well.
½ tsp bicarbonate of soda 4 Pour the contents of the jug into the
1 tbsp dried fenugreek leaves dry ingredients and quickly stir the
(kasuri methi) mixture into a batter. Pour the mixture
1 tomato, finely chopped into the prepared loaf tin and bake for
2 large free-range eggs 40-45 minutes, or until a skewer inserted
100ml (3½fl oz) vegetable oil, plus into the centre of the loaf comes out
extra for greasing clean. Leave to cool in the tin for
100ml (3½fl oz) natural yoghurt 10 minutes, then serve. Well wrapped in
100g (3½oz) paneer, grated kitchen foil or in an airtight container, this
1 green chilli, finely chopped bread will keep for up to 2 days.
a handful of fresh coriander leaves,
finely chopped
1 Preheat the oven to 180°C/Gas Mark The ecipes on
Tomato and 4. Grease a 900g (2lb) loaf tin.

pages 104-106 are
taken from The
paneer loaf 2 Put the flour, salt, baking powder, Cardamom Trail by
Chetna Makan,
bicarbonate of soda and kasuri methi in
SERVES 6-8 published by
a large bowl. Mitchell Beazley
200g (7oz) self-raising flour 3 In a jug, combine the tomato, eggs, (£20).

Spicy oatcakes 2 Combine all the ingredients in a

bowl. Splash in a little water (about
MAKES ABOUT 12 30-50ml) and mix until the ingredients
125g (4½oz) oat flour (make your come together.
own by pulsing 125g (4½oz) oats 3 Place the mixture between two
in a blender into a fine powder) sheets of greaseproof paper and
3 tbsp black sesame seeds flatten it with a rolling pin to the
2 tsp fennel seeds, roughly ground thickness of a £1 coin.
2 tsp cumin seeds, roughly ground 4 Remove the top sheet of
3 tbsp flaxseeds greaseproof paper and cut out
3 tbsp pumpkin seeds circles or shapes roughly 5cm (2in) in
3 tbsp sunflower seeds diameter. Place them on a non-stick
3 tbsp butter, softened or lined baking sheet and bake in
sea salt and freshly ground black the oven for 10 minutes until
pepper lightly golden.
*TIP
5 Remove from the oven and allow to Try changing up the spices to
1 Preheat the oven to 200°C/Gas cool, then store in an airtight jar (they suit your taste and using a
Mark 6. will keep for up to 1 week). different flour; spelt flour works well.
Spicy Thai
celeriac muffins
MAKES 8 MINI
For the muffins
2 tbsp coconut oil, plus extra
for greasing
200g (7oz) celeriac, peeled and
grated
200g (7oz) sweet potato, peeled and
grated
2 free-range eggs
For the Thai chilli paste
5cm (2in) piece of lemongrass
(tender base only), thinly sliced
4 garlic cloves, roughly chopped
thumb-sized piece of root ginger,
peeled and roughly chopped
1 red chilli, deseeded and sliced
25g (1oz) coriander stalks, chopped
3 tsp coconut cream
*TIP
2 tsp soy sauce celeriac and sweet potato and cook, Try different vegetables in place
stirring, for 2-3 minutes until softened. of the celeriac and sweet potato,
1 Preheat the oven to 200°C/Gas 4 Beat the eggs in a large bowl and add such as grated parsnip or even turnip.
Mark 6 and grease an 8-hole mini the softened celeriac and potato
muffin tin with coconut oil. mixture. Stir to combine, then transfer
2 To make the Thai chilli paste, put the mixture to the muffin tin holes (a
all the ingredients in a blender or handful in each) pushing it down. Bake
food processor and blitz to form a in the oven for 12-14 minutes, until they The recipes on this
rough paste. are browned on top.Remove from the page are taken from
3 Melt the oil in a frying pan over a oven and leave to cool before removing The Doctor’s Kitchen
by Dr Rupy Aujla,
medium heat, add the spice paste and fry them from the tin. They will keep in an published by Harper
for 2 minutes, stirring, then add the grated airtight container for up to 3 days. Thorsons (£14.99).

Carrot and
coriander crackers
MAKES 30
100g (3½oz) carrots, peeled, grated
on the fine side of a box grater
120g (4¼oz) ground almonds
100g (3½oz) hulled hemp seeds
2 tbsp dried coriander leaves
1 tsp anise seeds
1 tsp yellow mustard seeds
1 tsp coriander seeds
1 tsp sea salt flakes
a few pinches of freshly ground
black pepper

Mark 4.
2 In a bowl, mix together the carrots,
ground almonds, hemp seeds and
dried coriander leaves. In a mortar and
pestle, bash the anise, mustard and
coriander seeds until just powdered (a
few larger pieces of seed is fine). Add to
the carrot mix with the salt and pepper.
3 Mix everything together with your
hands, then form the mix into a flattish
rectangle on a piece of baking
parchment. Place another piece of
baking parchment on top and roll the
dough out into a rough rectangle about
36x21cm (14½x8½in) and no thicker
than 3mm (1/8in), making sure that the
centre is as thin as the edges.
4 Score roughly into strips about 9cm
(3½in) long and 3cm (1¼in) wide. Place on
a baking tray (sheet) and bake for
use fresh herbs! 10 minutes. Remove from the oven and
cut off the outer edges if they’re getting
Try up to 4 tbsp finely chopped
crunchier, removing them from the tray.
coriander or flat-leaf parsley
Cut the rest of the strips properly,
leaves, or a mixture with
separating the crackers from each other.
thyme leaves for added flavour.
5 Return to the oven for a further
8-10 minutes, keeping an eye on them so
that they do not get too dark and removing
any darker pieces from the edge of the
tray when necessary; the crackers should
be a golden brown and some will be just
darkening a little on the edges. Leave to
cool for 10 minutes on the tray, then enjoy.
6 Keep stored in an airtight container in
a dry place for at least 1 week.

Rye, beetroot, 5 Preheat the oven to 200°C/Gas

Mark 6. Bake for 20 minutes. Reduce
walnut, sultana and the oven temperature to 190°C/Gas
caraway loaf Mark 5 and bake for a further
30 minutes. Remove the loaf from the
MAKES 1
oven, carefully slide a knife around the
1 tbsp extra-virgin cold-pressed edge, then remove it from the tin.
rapeseed oil Reduce the oven temperature again,
375g (13oz) lukewarm water this time to 160°C/Gas Mark 3, then
30g (1oz) molasses the mixture will form a frothy top. place the loaf on a baking tray and bake
2 tsp dried yeast 3 Combine the flours and salt in a bowl, for a further 30 minutes.
225g (8oz) rye flour then incorporate the sultanas, walnuts 6 Leave to cool for about 30 minutes on
225g (8oz) dark rye flour and caraway seeds. Add the grated a wire rack, then serve. Store in a paper
2 tsp sea salt flakes beetroot to the yeast mix, stir it in, then bag in the fridge (as it’s quite a moist
60g (2oz) sultanas (golden raisins) add this to the dry ingredients, mixing bread) for up to 5 days. This loaf freezes
60g (2oz) walnuts, roughly chopped with a wooden spoon. The dough well, too, either whole or cut into slices,
1½ tsp caraway seeds (optional) should be quite sticky, but not runny. for up to 1 month.
150g (5½oz) grated beetroot (about 4 Place the dough in the prepared tin,
1 beetroot) smooth out the top with a step or
cranked palette knife or the back of a The recipes on pages
1 Oil the base and sides of a 900g (2lb) spoon, making sure there are no air 108-109 are taken
loaf tin with the oil; mine is gaps, especially in the corners of the tin. from The Natural
Baker by Henrietta
21x11x7cm (8¼x4¼x2¾in). Line the Bang the tin once on a work surface, Inman. Published by
base with baking parchment. cover with a tea towel and leave to rise Jacqui Small, an
2 In a small bowl or measuring jug, in a warm-ish place for 1 hour; the loaf imprint of The Quarto
Group (£20).
combine the warm water, molasses should just be rising up over the edge of Photography by
and yeast well. Leave for 10 minutes; the tin. Philippa Langley.

Recipe by Waitrose (find thousands more recipes at www.waitrose.com)
Easy tuna plain flour, for rolling squares, brush the edges with beaten
½ tsp cayenne or paprika, to serve egg, then pull the four corners up and
& egg lunchbox inward to meet in the centre, folding one
pasties 1 Cook 3 of the eggs in a saucepan of corner over the other like closing an
boiling water for 9 minutes. Drain and envelope. Firmly press the edges
MAKES 4
cool a little under running water, then together to seal (using more beaten egg
4 Waitrose British Blacktail peel and roughly chop. if you need). Repeat to make 4 parcels.
medium free-range eggs 2 Meanwhile, preheat the oven to 4 Transfer the parcels to a parchment-
500g (17½oz) pack puff pastry 200°C/Gas Mark 6. Roll out the pastry lined baking sheet and brush lightly with
350g (10½oz) tub Waitrose Four to make a 38cm (15in) square and cut egg. Bake for 25-30 minutes until
Cheese Sauce into 4 equal squares. Beat the puffed, golden and piping hot (the
2 x 160g (5½oz) cans John West remaining egg. parcels may open up a little as they
Pole & Line Caught Tuna Chunks 3 Mix the chopped eggs, cheese bake). Scatter a pinch of cayenne or
In Spring Water, drained sauce, tuna and most of the chives. paprika and chives onto each pasty
25g (1oz) pack chives, snipped Divide the filling between the pastry and serve.

BAKING ESSENTIALS
Getting a bake just right comes down to the little details and it’s our mission to
make all your bakes perfect with these essential tips, ideas and tools.
HOW DO I…
Make two-tone
icing using
a piping bag?
Multi-coloured swirls of icing on top of
cupcakes or cakes look so impressive but
luckily it’s a simple effect to create at home.
When filling your piping bag, spoon one
colour of buttercream carefully into one side
of the bag, then take your second colour of
buttercream and spoon it into the other side
of the bag. Squeeze carefully until both
colours start to come through, then start
piping your beautiful decorative swirls!
TIME SAVING TIP...

If you’ve run out of INGREDIENT UNCOVERED…
paper cases but want
to bake a batch of
Rose water
Rose water is water that has been
cupcakes, simply
infused with rose petals via steam
grease a muffin tin distillation, resulting in a sweet-
with softened butter or scented concentrated liquid. You can
vegetable oil, then pour use it to flavour jam, cakes and bakes,
your mixture directly but go easy, you only need a few drops
into the holes of the as it can be overpowering!
pan. Just take care not

to overfill them!
BH28.Baking_Ess.5jc.indd 111 22/03/2018 11:50

MAKE YOUR OWN…
Melty middle
cupcakes
Ever wondered how to get a deliciously chocolatey centre
TRUTH BEHIND THE TERM in your cupcakes? It couldn’t be easier, just half-fill your
Curdling
cupcake cases with batter, pop a small piece of chocolate
in the centre and spoon over more batter to cover it. Once
baked, you’ll have a secret surprise filling.
It’s happened to the best of us – you’re happily mixing up
your cake and then the ingredients separate! Curdling is a
common problem and it’s usually caused by adding eggs
too quickly or by using cold eggs, which can result in a
dense bake. In most cases you can bring the mixture back
together by adding a tablespoon of the flour stated in your
recipe, but you can prevent it in the future by making sure
to use eggs that are brought to room temperature and by
adding them to your mixture gradually.
of the best... cake carriers
Lock & Lock Cake

Vintage Apple Lakeland Deep Carrier Caddy & Lid
Cake Carrier Large Square Box £16.49, www.lakeland.co.uk
£29.95, www.rexlondon.com £7.29, www.lakeland.co.uk
This robust airtight cake caddy is perfect
Taking your cake on the go? This extra deep airtight container for carrying cakes, pies and flans up to
This large 33.5cm vintage style cake is a fantastic 18.5cm high, meaning 25cm (10in) in diameter, so they arrive at
carrier has secure metal handles for safe that it’s big enough to transport party- their destination tasting just as good as
transportation and is available in a sized cakes, and is 31cm square, they would in your kitchen. The internal
range of prints to suit your taste – ideal for carrying quiche and gatueux tray has cutting guides for perfect
we love this cute apple design! on the move! It’s also dishwasher portions and the handles can be laid flat
safe for easy cleaning. so it’s easy to lift your goodies in and out!

ESSENTIALS
Colouring buttercream?
You only need a tiny amount of food colouring paste
or liquid to get a vibrant colour. We recommend dipping the tip of a cocktail stick into
the colour and using that to dab it into your buttercream and prevent overdoing it. Beat
it thoroughly until you have an even colour; if it isn’t the shade you’re looking for, add a
tiny bit more and build it up gradually to avoid garish tones.
EASY DECORATING…
Edging cupcakes
Scatter sprinkles, finely chopped nuts or a similar decoration of your choice onto a
plate, then hold your freshly frosted cupcake by the base and roll the side of it in the
coating. It’ll stick to the sides to create a decorative edge around the cupcake.
TIME SAVING TIP

Run a vegetable peeler down the side
of a chunky chocolate bar to shave
off small curls for decorating.

BRITISH BAKING ICON
MAKES 12
225g (8oz) self-raising
flour, sifted
1 tsp baking powder
50g (1¾oz) unsalted butter,
diced
grated zest of 1 lemon
75g (2¾oz) lavender sugar
a pinch of salt
150ml (5fl oz) buttermilk,
plus a little extra for
brushing
1 Preheat the oven to 220˚C/

Gas Mark 7. Place the flour and
baking powder in a large bowl
and rub in the butter using your
fingertips until the mixture
resembles fine breadcrumbs.
2 Stir in the lemon zest, lavender
sugar and a pinch of salt. Make a
well in the centre of the mixture,
pour the buttermilk into the well,
then mix thoroughly to form a
soft dough.
3 Turn the dough out onto a
lightly floured surface and knead
briefly. Lightly roll out to about
2cm (1in) thick. Cut out the
scones using a 5cm (2in) pastry
cutter – do not twist the cutter
as you will get an uneven rise,
just press firmly. Lightly butter a
baking sheet, then transfer the
BAKING
scones onto it. SH I
ON • RITI
CO
4 Brush the top of each scone

N • BRIT
with a little buttermilk, then bake

B
in the oven for 12-15 minutes until

lightly golden brown on top.
IC
IS
H B ING
Leave to cool on a wire rack and AK
serve with your favourite
accompaniments – we suggest
LAVENDER AND
clotted cream and your best jam!
TIP If you don’t have buttermilk,
LEMON SCONES
add 1 tbsp lemon juice or white
vinegar to 250ml (9fl oz) milk
instead. To make your own
lavender sugar, simply place
3-4 sprigs of washed and dried
lavender into a jar of caster
This lovely little twist on traditional British scones is a real treat and should be enjoyed with
sugar. Leave to infuse for at least plenty of clotted cream and the best jam you can find. Why not bake a batch to celebrate the
a day before using. upcoming Royal Wedding on the 19th May – they go fantastically well with a good cup of tea!
BH28.Brit_Icon.jc3.indd 114 22/03/2018 12:11

CALLING ALL BAKING
PROS, RECIPE REBELS
AND IMPATIENT ICERS
Rise against dementia this Cupcake Day on 14 June
Sign up for your free Cupcake Day fundraising kit today
cupcakeday.org.uk
Alzheimer’s Society is a registered charity in England and Wales

(296645); the Isle of Man (1128) and operates in Northern Ireland.
89_AlzSoc CCD Print Ad_BAKING HEAVEN_2018_297x210_v4.indd 1 21/03/2018 14:19

Cupcakes
Presented with
Practise your
piping with
these magical
unicorn
cupcakes!
STEP-BY-STEP
How to make
lemon cream-
filled daisy
cupcakes
mini delights
Bake beautiful cupcakes for every occasion
with our easy to follow recipes!
BH28.MM_Cover.jc4.indd 1 23/03/2018 11:45
BH28.MM_IFC.v1md.indd 2 22/03/2018 18:30
“Cupcakes are a lovely treat nge
C hocolaetse, opraage 12
for every occasion and it’s fun cupcak
to mix and match them!”
Cupcakes are so fun to make because they’re so versatile –
you can mix and match the flavour combinations of the
delicious sponge and swirls of buttercream to suit your taste,
and whether you choose to or not, it’s a joy to decorate them!
Throughout this mini magazine you’ll get to try lots of
different flavours, from maple syrup cupcakes on page 7 and
chocolate orange cupcakes on page 12, to matcha and white
chocolate cupcakes on page 13, there’s something for every
occasion. Why not bake a batch for a friend or relative, or just treat
yourself? We’d love to see pictures of your bakes, don’t forget to send
them to us using the details below.
Happy baking!
JESSICA CLARK
EDITOR
Cupcakes
Presented with
Practise your
piping with
Contents
06 Banana, pecan & 14 Cosmopolitan cocktail
these magical
unicorn
cupcakes!
chocolate muffins cupcakes

Banoffee cupcakes
07 Maple syrup cupcakes
15 Rose water cupcakes
STEP-BY-STEP
How to make
lemon cream-
08 Chocolate hazelnut
filled daisy
cupcakes
mini delights
Bake beautiful cupcakes for every occasion
cupcakes 16 Snakes & ladders party
with our easy to follow recipes!
cupcakes
BH28.MM_Cover.jc4.indd 1
Cupcakes is supplied free with the April/

23/03/2018 11:45
09 Chocolate extreme
May 2018 issue of Baking Heaven. Not to be
sold separately.
cupcakes 17 Banana, oat & sultana Banana, oat & sultana muffins, page 17
Snickerdoodle cupcakes muffins
Editor Jessica Clark
jessica.clark@anthem-publishing.com
10 Vegan chocolate cupcakes 18 Carrot, apple & walnut
Publisher Sally Fitzgerald Mum’s butterfly cupcakes cupcakes
Creative Director Jenny Cook
Art Editor Martin Davies
Printed by William Gibbons & Sons
11 Cupcake bouquet 19 Vanilla cupcakes
12 Fairy cakes 20 Orange almond cupcakes

Choc orange cupcakes
21 Orange & passion fruit
13 Matcha & white chocolate cupcakes
Baking Heaven
Find us at www.facebook.com/Baking cupcakes Doughnut cupcakes
Heaven and search for @BakingHeaven
Mint choc chip cupcakes
on Twitter. Also keep up-to-date with all
the latest baking news at
www.foodheavenmag.com
22 Cover cupcakes
Magical unicorn cupcakes
Choc hazelnut cupcakes, page 8
BH28.MM_Recipes.jc8.indd 3 23/03/2018 12:11

Step-by-step
Rosemary cupcakes
with lemon cream
These rosemary cupcakes by Marit Hovland are filled with a tart
lemon cream and topped with a pretty daisy made of icing sugar.
MAKES 12 CUPCAKES
FOR THE LEMON CREAM
30g (1oz) butter
70g (2¼oz) granulated sugar
30ml (1fl oz) lemon juice
F O R T H E R O S E M A RY
CUPCAKES
65g (2½oz) butter, at room
temperature
135g (4¾oz) granulated sugar
2 free-range eggs
165g (5¾oz) light sour cream
135g (4¾oz) plain flour
1 tsp baking powder
a pinch of salt
1½ tsp dried rosemary MAKE THE LEMON CREAM at a time, mixing well between each. Fold in
1 Cut the butter into cubes and keep them the sour cream with a rubber spatula.
T O D E C O R AT E cold. Put all the ingredients, except the 4 In a separate bowl, stir together the flour,
icing sugar butter, into a double boiler, or a stainless baking powder and salt. Sift the dry
steel bowl over a saucepan of water, and ingredients into the wet mixture and fold in.
heat, stirring constantly. (You can also put Finally, fold in the rosemary, crushing
the ingredients directly into the saucepan if it a little between your fingers before you
you keep it on a low heat.) When the mixture add it.
begins to thicken, remove it from the heat 5 Fill the cupcake cases evenly with the batter.
and stir in the butter. Set aside. If you’re not using a muffin tin, you’ll need to
use more than 12 cases and fill each one
M A K E T H E R O S E M A RY C U P C A K E S only two-thirds full so it doesn’t overflow.
2 Preheat the oven to 180 °C/Gas Mark 4. You’ll also need to reduce the baking time
Line a 12-hole muffin tin with cupcake liners, by a few minutes.
The recipe on pages 4-5 is taken from or place the liners directly on a baking sheet. 6 Bake the cupcakes on the middle rack of the
Bakeland: Nordic Treats Inspired by Nature 3 Using a handheld mixer, whip the butter and oven for about 20 minutes. Remove them to
by Marit Hovland, published by Greystone
Books. Reproduced and condensed with the sugar together in a bowl until fluffy. a wire rack to cool.
permission from the publisher. Keep whipping while you add the eggs, one
Untitled-14 4 22/03/2018 19:33

S T E P - B Y- S T E P
D E C O R AT I O N
1 While the cupcakes are cooling, make the
stencil. Copy the daisy pattern onto a piece
of paper, or draw your own. Cut out the daisy.
2 Use an apple corer to make a hole,
approximately 2.5cm (1in) deep, in the
middle of each cupcake.
3 Place the stencil on the cupcake so the hole is
in the middle of the flower. Sprinkle icing
sugar onto the cupcake through a tea strainer.
Carefully lift the stencil off the cupcake.
Repeat with the remaining cupcakes.
4 Fill a piping bag with the lemon cream and
pipe it into the hole on each cupcake. Heap
the lemon cream so it makes a raised dot in
the centre of the flower.
Untitled-14 5 22/03/2018 19:33

Banana, pecan
& chocolate muffins
MAKES 8 MUFFINS
80g (2¾oz) unsalted butter
300g (10½oz) self-raising flour
½ tsp baking powder
220ml (7½fl oz) milk
1 tbsp maple syrup, plus extra
to finish (optional)
1 free-range egg
50g (1¾oz) milk or dark chocolate,
broken into small pieces
50g (1¾oz) pecans, toasted
and chopped
100g (3½oz) mashed banana
– the riper the better
sugar nibs (optional)

Mark 6. Place 8 muffin cases into the
holes of a muffin tray.
2 Gently melt the butter in a pan and
leave to cool. Sieve together the flour
and baking powder, then re-sift into the
bowl of a free-standing mixer. Add the
sugar and secure the paddle attachment.
3 Whisk together the milk and the egg,
then pour onto the flour and sugar. Mix
on a medium speed until everything
comes together, but do stop the
moment that it does so.
4 Add the melted butter and maple
syrup, if using, chopped chocolate,
pecans and the mashed banana and
give everything a quick mix, just enough
to combine, then spoon the mixture
equally between the muffin cases.
5 Sprinkle each muffin with some of the
sugar nibs, if using, and bake for about
30 minutes. Check for readiness by
inserting a skewer into the centre of the
muffins – if it comes out clean they are
ready; if not quite ready, bake for a
further 5 minutes and re-check.
6 When fully baked, remove the
muffins from the oven, spoon over
some maple syrup, if using, while still
Recipe taken from
Soulful Baker by hot, then lift each from the muffin tray
Julie Jones, and leave to cool a little in their cases
published by Jacqui before eating.
Small (£20).
Photography by
Lisa Linder.
6 baking heaven APRIL/MAY WWW.FOODHEAVENMAG.COM

CUPCAKE SPECIAL
Maple syrup
cupcakes
MAKES 12
1¼ tsp baking powder
¾ tsp bicarbonate soda
½ tsp ground ginger
75g (2¾oz) butter
60g (2¼oz) soft light brown sugar
1 free-range egg
200ml (7fl oz) good-quality pure
maple syrup (do not use maple-
flavoured syrup)
80ml (2¾fl oz) sour cream
For the buttercream
150g (5½oz) butter
60g (2¼oz) full-fat cream cheese
80g (2¼oz) soft dark brown sugar
120ml (4¼oz) pure maple syrup
160g (5½oz) icing sugar
To decorate
12 pecan halves
pure maple syrup, to drizzle

Mark 4. Line a muffin tin with
12 muffin cases.
2 Sift the flour, baking powder,
bicarbonate of soda and ground ginger
e t h e p e r f e c t
These arto enjoy with a coffee!
into a bowl and set aside.
3 Place the butter and sugar into the
bowl of a stand mixer fitted with a paddle
treat
attachment (or use a hand-held electric
whisk), and beat the mixture at medium
to high speed for 1-2 minutes, until light
and fluffy.
4 Occasionally stop to scrape down the 7 Using an ice cream scoop, divide the the mixer on a low speed, mix until
sides of the bowl with a rubber spatula mixture between the muffin cases, incorporated. Add the second half of the
to make sure that all the butter and filling to almost two-thirds full. Bake in sugar, then beat slowly, until all the
sugar is incorporated. the oven for 20-25 minutes, until well sugar has been incorporated and the
5 Mixing at low speed, add the egg and risen and a skewer inserted into the buttercream is light and fluffy. Cover
maple syrup, beating slowly until fully cakes comes out clean. Transfer to a with clingfilm and place in the
incorporated. Scrape down the sides wire rack to cool completely. refrigerator for at least 1 hour.
of the bowl with a rubber spatula, and 8 To make the buttercream, place the 10 Spoon the buttercream into a
mix again. butter, cream cheese and soft dark piping bag fitted with a large star nozzle
6 With the speed set to low, slowly add brown sugar into the bowl of a stand and pipe a swirl onto each cupcake.
the sifted dry ingredients and the sour mixer fitted with a paddle attachment Alternatively, spread the buttercream
cream. Beat until all the ingredients have (or use a hand-held electric whisk), and onto each cupcake using a palette knife
been combined and the batter is beat until soft and fluffy. Add the vanilla or metal spatula. Decorate each cake
smooth. Scrape down the sides of bean paste and maple syrup and mix with a pecan half and a drizzle of
the bowl with a rubber spatula, and again, until combined. maple syrup.
mix again. 9 Sift in half of the icing sugar and, with

OCOLATE
GET YOUR TCHFIX: THE
HAZELNU HOCOLATE
CLASSIC C ES A RICH
BASE ENROUBT CREAM almost at boiling point. Place the
HAZELN chopped chocolate in a heatproof bowl.
Pour the hot cream over the chocolate
and stir to combine, until smooth and
glossy. Allow to cool before placing in
the refrigerator to set.
7 To make the hazelnut cream core,
place the chocolate hazelnut spread in a
small saucepan and warm slightly so
that it softens. Remove from the heat
and transfer to a bowl. Add the cream,
and stir until smooth. Set aside to cool.
8 To make the buttercream, place the
butter into the bowl of a stand mixer fitted
with a paddle attachment (or use a hand-
held electric whisk), and beat until soft
and fluffy. Place the chocolate hazelnut
spread into a small saucepan and gently
warm until it has softened, then set aside
to cool slightly. Sift in half of the icing
sugar and, mixing at low speed, mix
until incorporated.
9 Add the second half of the sugar,
then beat, slowly, until incorporated.
Add the warmed Nutella and mix at
medium speed, until combined.
10 To assemble the cupcakes, use a
Chocolate hazelnut 1 Preheat the oven to 180°C/Gas Mark sharp knife or apple corer to remove a
4. Line a muffin tin with 12 muffin cases. small section from the centre of each
cupcakes 2 Place the eggs and sugar into the cooled cupcake.
MAKES 12 bowl of a stand mixer fitted with a whisk 11 Using a teaspoon (or disposable
3 free-range eggs attachment (or use a hand-held electric piping/pastry bag fitted with a large star
220g (7½oz) caster/granulated whisk), and beat the mixture at medium nozzle), fill the holes almost to the top
sugar to high speed for about 2 minutes, until with the hazelnut cream.
150ml (5fl oz) sunflower oil light and fluffy. 12 Spoon the ganache down one
80ml (2¾fl oz) full-fat/whole milk 3 If using a stand mixer, switch to the side of the piping/pastry bag and spoon
150g (5½oz) self-raising flour mixed paddle attachment. Combine the oil and the buttercream down the other side.
with 2 tsp baking powder milk, then slowly add to the egg This will create a marbled effect when
45g (1½oz) unsweetened cocoa mixture, and mix just until combined. piped. Pipe the buttercream and
powder 4 Sift the cocoa powder and flour ganache onto each cake in a swirl.
For the ganache together into a separate bowl, and add Decorate each cupcake with
140ml (5fl oz) double cream to the batter, a little at a time, beating chopped hazelnuts.
75g (3oz) plain chocolate (up to until incorporated. Scrape down the
40% cocoa solids) sides of the bowl with a rubber spatula,
For the hazelnut cream core and briefly beat at high speed until the Recipes on pages
125g (4½oz) chocolate hazelnut mixture is smooth. Do not over-mix. 7-8 are taken from
LOLA’S Cupcake Kit,
spread (such as Nutella) 5 Using an ice cream scoop, divide the
published by Ryland
80ml (2¾fl oz) double cream mixture between the muffin cases, Peters & Small (RRP
For the buttercream filling to almost two-thirds full. Bake in £12.99). Readers can
buy the book
125g (4½oz) butter the preheated oven for 20-25 minutes,
for the special
180g (6oz) chocolate hazelnut until well risen and a skewer inserted price of £9.99
spread (such as Nutella) into the cakes comes out clean. Transfer by telephoning
Macmillan Direct
90g (3¼oz) icing sugar to a wire rack to cool completely.
on 01256 302699 and
To decorate 6 To make the ganache, place the double quoting the
30g (1oz) chopped hazelnuts cream in a small saucepan and heat until reference NR7.

CUPCAKE SPECIAL
Chocolate extreme 1 Preheat the oven to 180°C/Gas Mark

4. Place 12 jumbo paper baking cases in
cupcakes a muffin tin.
MAKES 24 2 In small bowl, mix the flour,
For the cupcakes bicarbonate of soda and ½ tsp salt; set
300g (10½oz) all-purpose flour aside. In small microwavable bowl,
1 tsp bicarbonate of soda microwave unsweetened and semi-
½ tsp salt sweet baking chocolate uncovered on
85g (3oz) unsweetened baking high for 1-2 minutes, stirring once, until
chocolate, chopped softened and the chocolate can be
85g (3oz) semi-sweet baking stirred smooth.
chocolate, chopped 3 In a large bowl, beat the butter with
225g (8oz) butter, softened an electric mixer on medium speed until then transfer to a cooling rack. Cool
225g (8oz) brown sugar creamy. Gradually add the brown sugar completely, about 45 minutes.
100g (3½oz) granulated sugar and granulated sugar, beating until well 5 In a small microwavable bowl,
4 free-range eggs mixed. Add the eggs, one at a time, microwave the chocolate chips
1 tsp vanilla beating well after each addition. Beat in uncovered on high for 1-2 minutes,
240g (8½oz) buttermilk the melted chocolate and 1 tsp vanilla. stirring once, until softened and the chips
For the frosting On a low speed, gradually beat in the can be stirred smooth. In large bowl,
175g (6oz) semi-sweet chocolate flour mixture alternately with buttermilk, beat the butter with an electric mixer on
chips beating just until blended. Divide the a medium speed until creamy. On a low
115g (4oz) butter, softened batter evenly among the muffin cases, speed, gradually beat in the icing sugar
500g (1lb 1oz) icing sugar filling each about three-quarters full. alternately with melted chocolate and
100ml (3½fl oz) whipping cream 4 Bake for 30 minutes or until a whipping cream, beating until blended.
2 tsp vanilla toothpick inserted into the centre Stir in 2 tsp vanilla and pinch of salt, then
a pinch of salt comes out clean. Cool for 5 minutes, use to decorate the cupcakes.
Snickerdoodle 1 Preheat the oven to 180°C/Gas Mark

4. Place 24 paper baking cases in each
cupcakes of the holes of two muffin tins.
MAKES 24 2 In a medium bowl, mix the flour,
For the cupcakes baking powder, 1 tsp cinnamon and the
120g (4¼oz) plain flour salt, then set aside.
3 tsp baking powder 3 In a large bowl, beat the shortening
1 tsp ground cinnamon with an electric mixer on a medium
½ tsp salt speed for 30 seconds. Gradually add
145g (5oz) shortening the granulated sugar, beating well after
370g (13oz) granulated sugar each addition and scraping the bowl
5 free-range egg whites occasionally. Beat for 2 minutes longer.
2½ tsp vanilla Add the egg whites, one at a time,
300ml (10fl oz) milk beating well after each addition. Beat in clean. Cool for 5 minutes, then transfer
For the frosting 2½ tsp vanilla. On a low speed, to a cooling rack. Cool completely.
750g (1lb 7oz) icing sugar alternately add the flour mixture, about 6 In a large bowl, mix the icing sugar,
2 tsp ground cinnamon one-third at a time, and 300ml (10 fl oz) 2 tsp cinnamon and the butter with an
150g (5½oz) butter, softened milk, about half at a time, beating just electric mixer on a low speed until
1 tbsp vanilla until blended. smooth. Beat in 1 tbsp vanilla and 2 tbsp
2-4 tbsp milk 4 Divide the batter evenly among the milk. Gradually beat in enough of the
To garnish prepared cupcake cases, filling each remaining milk, 1 tsp at a time, to make
2 tsp granulated sugar with about 3 tbsp batter (about two- the frosting smooth and spreadable,
½ tsp ground cinnamon thirds full). then use to decorate the cupcakes. Mix
5 Bake for 18-20 minutes or until a the garnish ingredients together, then
toothpick inserted in centre comes out sprinkle over the top to finish.

1½ tsp vanilla extract toothpick inserted in the centre comes
For the frosting out clean. Cool for 5 minutes, then
170g (6oz) sugar transfer to a cooling rack and allow to
50g (1¾oz) coconut oil cool completely, about 45 minutes.
1 large ripe avocado, pitted, peeled 4 Meanwhile, in a microwavable bowl,
5 tbsp unsweetened cocoa powder, heat the sugar and coconut oil
sifted uncovered on high until the oil has
2 tsp vanilla extract melted and sugar has softened, about
¼ tsp salt 1 minute. In a food processor or
Vegan chocolate- 2 tbsp water blender, place the sugar mixture and
remaining frosting ingredients. Mix for
avocado cupcakes 1 Preheat the oven to 180°C/Gas Mark 1-2 minutes, stopping to scrape down
MAKES 12 4. Place paper baking cases in 12 holes the sides once or twice, until smooth.
For the cupcakes of a muffin tin. If it’s too thick, add water, a tsp at a
200g (7oz) plain flour 2 In a large bowl, beat the flour, cocoa time, until it’s the desired consistency.
35g (1¼oz) unsweetened cocoa powder, sugar, cinnamon, bicarbonate 5 Frost the cupcakes immediately or
powder, sifted of soda, baking powder and salt with a refrigerate the frosting until ready to
200g (7oz) sugar whisk. In a medium bowl, mix the milk serve. Stir until spreading consistency,
1 tsp ground cinnamon and vinegar; let stand 5 minutes. In a then frost cupcakes.
1 tsp bicarbonate of soda food processor or blender, place the
1 tsp baking powder avocado, milk mixture, coconut oil and
¼ tsp salt vanilla and mix until smooth, scraping The recipes on pages
9-10 are taken from Betty
250ml (8fl oz) chocolate almond the sides of the bowl several times. Stir Crocker A Piece Of Cake
milk the avocado mixture into the flour by General Mills.
1 tbsp cider vinegar mixture; mix well until smooth. Divide Reproduced by
permission of Houghton
1 large ripe avocado, pitted, peeled evenly among the muffin cases. Mifflin Harcourt. All
50g (1¾oz) coconut oil, melted 3 Bake for 25-30 minutes or until a rights reserved.
350g (12oz) icing sugar, plus extra Beat the butter until soft and creamy.
for dusting Sift the icing sugar, and add to the
2-3 tbsp milk creamed butter in two stages, mixing
1 tsp vanilla extract on a low speed. When fully
incorporated, add the milk and vanilla
1 Preheat the oven to 180°C/Gas extract and beat for 3-5 minutes on a
Mark 4 and line a 12-hole muffin tin with higher speed.
paper cupcake or muffin cases. 5 Using a small, sharp knife, cut out the
2 Put the butter, caster sugar, eggs and centre of each cake and slice each
vanilla extract into the bowl of a free- scooped-out piece in half.
standing electric mixer (or you can use a 6 Spread the buttercream into the
handheld electric whisk and mixing hollow with a small rounded knife.
Mum’s bowl). Then sift in the flour, lifting the 7 Reposition the cut out centres
sieve quite high to incorporate air, and on each cake so they resemble
butterfly cakes beat for 1-2 minutes until light and butterfly wings.
MAKES 12 creamy. Divide the mixture evenly
For the cakes between the paper cases.
175g (6oz) butter 3 Bake in the oven for 20-25 minutes, or
175g (6oz) caster sugar until well risen and a skewer inserted Recipe taken from
Amy’s Baking Year
175g (6oz) self-raising flour into one of the cakes comes out clean. by Amy-Beth Ellice,
3 free-range eggs Remove from the oven and leave to published by John
1 tsp vanilla extract cool in the tin for 10 minutes. Transfer to Blake Publishing
(RRP £14.99).
For the buttercream a wire rack to cool completely. Photography by
175g (6oz) butter 4 Meanwhile, prepare the buttercream. Joanna Henderson.

CUPCAKE SPECIAL
Cupcake bouquet
YOU WILL NEED
For the cupcakes

7 cupcakes, baked in cupcake cases
o u l d m a k e
This w a lovely gift!
and cooled (5cm (2in) diameter)
To decorate
white modelling paste
chocolate (for melting)
Renshaw Vanilla Frosting
Equipment
Mason Jar Cupcake Bouquet
Holder
Mason Jar
3 mixing bowls
piping bags
Wilton 2D Flower Nozzle
cocktail sticks
leaf icing cutters
silicone chocolate mould
Wilton Colour Right System
string
gift tag
tissue paper
1 Bake 7 cupcakes in 5cm (2in)

diameter cases in any flavour. Leave to
cool on a wire rack.
2 Divide 600g (1lb 4oz) of Renshaw
Vanilla Frosting between three mixing
bowls and add food colouring to create
the colours you want. We used
the Wilton Colour Right System:
Yellow – add a drop at a time from the
Recipe by Lakeland (www.lakeland.co.uk)
yellow bottle until you reach your
desired shade.
Peach – add a drop at a time from the cupcakes and set aside. a really shiny, professional-looking
pink bottle (the naturally yellow tinge of 4 To make the leaves, first mix together finish, filled the shapes in our Silicone
the buttercream mixes with the pink to 13 drops of brown, 12 of yellow, 7 of Chocolate Mould with a layer of first
make peach). blue and 3 of orange from the Wilton milk and then white chocolate, then
Purple – in a separate pot, mix 16 drops Colour Right System. Weigh out placed in the fridge until set hard before
from the pink, 2 drops from the blue and 50g (1¾oz) of White Modelling adding to the jar.
2 drops from the red bottle to recreate Paste and mould between your fingers 6 Place the correct circle from the
the periwinkle colour on the Colour until soft. Using a cocktail stick, add the cupcake bouquet holder onto the mouth
Right colour formula chart. Add to your green colouring to the paste a little at a of your jar – there’s a smaller one for
buttercream with the tip of a cocktail time and work into and through the standard-sized and a larger one for
stick until you are happy with the shade. paste until the colour is consistent. Roll wide-mouthed jars – and secure with
3 Once you’re satisfied with the out the green icing and cut out 7 leaves the screw-on band part of the lid.
shades, pipe your coloured buttercream using Leaf Icing Cutters. Shape the Assemble the rest of the frame on top,
onto the top of your cooled cupcakes, leaves with your fingers and add one to then slot your cupcakes carefully
using the Wilton® 2D Flower Nozzle. To the top of each cupcake ‘flower’. into place.
create perfect icing roses, hold your 5 Fill your chosen Mason jar with 7 Finish by tying string around the jar
piping bag upright and start icing in the chocolates – we made ours by hand but with a handwritten tag attached, and
middle of each cake, swirling outwards you can always add their favourites adding tissue paper to showcase your
to the edge of the cupcake. Ice all the instead. We tempered our chocolate for bouquet of bakes.

For the buttercream icing Variations
300g (10½oz) of icing sugar ✓ Instead of vanilla essence, another
2 tbsp soft butter flavour like strawberry can be substituted.
✓ Chocolate chips can be replaced with
1 Preheat the oven to 180°C/Gas white chocolate chips and dried
Mark 4. Place paper cases in a cranberries, or fudge pieces.
cupcake tin. ✓ Zest of a lemon and lemon juice
2 Put the butter and sugar into a could be replaced for the essence and
bowl and cream together by beating chocolate chips.
with a wooden spoon until light and
fluffy. Beat in the eggs one at a time,
then add the flour and fold in. Stir in the
Fairy cakes chocolate chips.
3 Use a teaspoon and a knife to spoon
SERVES 12 the mixture evenly into paper cases.
2 free-range eggs 4 Bake for 15-20 minutes until the cakes
100g (3½oz) caster sugar spring back when lightly pressed on top
100g (3½oz) soft butter and are a golden colour. Recipe taken from
100g (3½oz) self-raising flour 5 Mix both the icing sugar and soft Comfort Food by
Julia Bettelheim,
100g (3½oz) chocolate chips butter together. Add a tsp of boiling published by Clink
½ tsp vanilla essence water for a smoother consistency. Street (RRP £9.99).
Chocolate orange needs to be in really small pieces to

make sure you get a smooth ganache at
cupcakes the end).
MAKES 12-15 4 Slowly stir the chocolate and cream
G
AS A FINISHinINkle For the cupcakes together until you form a super smooth,
TOUCH: sprange
225g (8oz) butter, softened silky ganache.
some or top
225g (8oz) caster sugar 5 Place in a bowl, cover with clingfilm
zest on
grated zest of 1 orange and refrigerate for at least 90 minutes.
4 large free-range eggs 6 To make the cakes, line a muffin tray
1 tsp vanilla extract with cases and preheat your oven to
2 tsp baking powder 180°C/Gas Mark 4.
170g (6oz) self-raising flour 7 Cream the butter, sugar and orange
60g (2¼oz) cocoa powder zest in a bowl until light and fluffy.
For the chocolate orange ganache 8 Add your eggs, vanilla, flour, baking
200g (7oz) milk chocolate, very powder and cocoa to your mixture and
finely chopped combine fully.
200ml (7fl oz) double cream 9 Divide the mixture into your muffin
2 tsp orange extract cases using a tablespoon and bake for
grated orange zest, to decorate around 15-20 minutes.
10 Remove from the oven and place all
1 First prepare the ganache as it will of the cupcakes onto a cooling rack and
need some time in the fridge to make allow to cool completely before icing.
sure it is a pipe-able consistency when 11 When ready to ice, fill a piping bag
the cupcakes are ready to ice. fitted with an open star piping nozzle
2 Heat the double cream and orange with ganache (which should now be
extract in a saucepan until nearly, but thick enough to hold its shape) and pipe
not quite boiling. onto each cupcake.
3 Pour the hot cream mixture over the
By Benjamin Millar (www.benjisbaking.com)
very finely chopped chocolate and leave
to stand for 30 seconds. (The chocolate

CUPCAKE SPECIAL
Matcha & white 3 In a saucepan, slowly heat the milk,

vanilla and matcha powder and whisk
chocolate cupcakes together, ensuring there are no lumps of
MAKES 12-15 matcha remaining.
For the cupcakes 4 Allow the flavoured milk to cool
275g (9¾oz) caster sugar slightly before adding to the egg
115g (4oz) unsalted butter mixture. Sift the flour and baking powder
120ml (4½fl oz) vegetable oil into the egg mixture and beat until
4 free-range eggs fully incorporated.
120ml (4½fl oz) milk 5 Spoon into the cupcake cases and
½ tsp vanilla extract bake for 20 minutes before removing
2-3 tbsp matcha powder from the oven and allowing to cool
240g (8½oz) self-raising flour completely on a rack.
2 tsp baking powder 6 To make the icing, combine the icing XXXXXX
For the icing sugar, butter and vanilla together

450g (1lb) unsalted butter before slowly pouring in the melted
380g (13½oz) icing sugar,sifted white chocolate. Beat until light and
200g (7oz) white chocolate, melted fluffy, before frosting the cakes using a
1 tsp vanilla extract small palette knife or by piping rosettes
on the top of each cake.
1 Preheat your oven to 180°C/Gas 7 To decorate, take one unfrosted cake
Mark 4 and line a muffin tray with cake and lightly grate it into fine crumbs, then
cases. In a bowl, beat together the sprinkle these over the frosted cakes.
sugar and butter until light and fluffy.
2 Then, while continuing to beat the
mixture, add in the oil and then the
eggs, one at a time.
Mint choc chip 2 Cream the butter and sugar in a

bowl, until light and fluffy.
cupcakes 3 Add in your eggs, vanilla, flour, baking
MAKES 12-15 powder and cocoa to your mixture and
For the cakes combine fully.
225g (8oz) butter, softened 4 Spoon the mixture into the cases and
225g (8oz) caster sugar bake for around 15-20 minutes.
4 large free-range eggs 5 Remove from the oven and place the
1 tsp vanilla extract cupcakes onto a cooling rack and allow
2 tsp baking powder to cool completely before icing.
170g (6oz) self-raising flour 6 Prepare the icing by beating together
60g (2oz) cocoa powder the icing sugar and butter.
For the icing 7 Once combined, add your
240g (8½oz) butter, softened peppermint extract, food colouring and
500g (1lb 1oz) icing sugar, sifted milk to create a smooth buttercream.
1½ tsp peppermint extract 8 Fold in your finely chopped
1-2 tbsp milk, if required chocolate (small pieces are key as too
a drop of green food colouring large and they risk getting stuck in the
30g (1oz) dark chocolate, very finely piping nozzle).
chopped 9 Pipe your desired pattern on top of
each cupcake using a large piping bag
1 To make the cupcakes, line a muffin fitted with your preferred nozzle. I used
tray with cake cases and preheat your a large open star tip.
oven to 180°C/Gas Mark 4.

Cosmopolitan 140g (5oz) unrefined golden caster 2 Place the butter, flour, sugar and
baking powder into a large bowl and
cocktail cupcakes sugar
40g (1½oz) unsalted butter, using a hand held or freestanding
MAKES 12 softened electric mixer, slowly mix together until
120g (4¼oz) plain white flour it resembles breadcrumbs.
1 tsp baking powder 3 Mix together the eggs, orange and
1 large free-range egg lime juice, and milk in a jug, then
75ml (2¾fl oz) whole milk gradually add to the bowl. After mixing
1 tbsp orange juice thoroughly, spoon the mixture into the
1 tbsp lime juice cases until they are about two-thirds full.
1 tbsp Grand Marnier 4 Bake in the oven for 25 minutes or
raspberries, to decorate until the cakes are golden brown and a
For the buttercream skewer comes out clean.
80g (2¾oz) unsalted butter, softened 5 To make the frosting, mix together the
250g (9oz) icing sugar butter and icing sugar until it resembles
2 tsp whole milk breadcrumbs in texture, then add the
2 tsp vodka milk and vodka and mix on a high speed
until the frosting is soft and fluffy.
1 Preheat the oven to 170°C/Gas 6 Decorate with frosting using a piping
By Baking Mad (www.bakingmad.com) Mark 3 and place 12 cupcake cases in a bag or palette knife and finish with a
cupcake or muffin tin. raspberry on a cocktail stick.
For the buttercream

60g (2¼oz) dulce de leche
150g (5½oz) unrefined golden
icing sugar
75g (2¾oz) unsalted butter
banana chips

4. Sit 12 paper cases into a muffin tin.
2 Break the eggs into a bowl and add
the sugar. Whisk using an electric whisk
for at least 4 minutes until light and fluffy.
3 Sieve together the flour and baking
powder. While still whisking, add the flour
and butter, a little at a time, whisking each
time to ensure a smooth texture. Fold in
the mashed banana and fudge pieces.
4 Spoon the mixture evenly into the
cupcake cases, to about two-thirds full.
Smooth the surface slightly. Bake for
15-20 minutes until they feel spongy and
golden brown. Remove the cakes from
By Baking Mad (www.bakingmad.com)
the tin and leave to cool on a wire rack.
5 Beat the butter until soft and smooth
Banoffee cupcakes 125g (4½oz) unrefined golden and add the icing sugar a little at a time
caster sugar until you get a smooth mix. Fold in a
SERVES 12 125g (4½oz) unsalted butter, tablespoon of the dulce de leche.
150g (5oz) white self-raising flour softened 6 Top the cakes with the icing and
1 tsp baking powder 3 bananas, over ripe and mashed remaining dulce de leche. Decorate
2 free-range eggs 50g (1¾oz) fudge pieces with banana chips.

CUPCAKE SPECIAL
Rose water cupcakes

SERVES 24
For the cupcakes

200g (7oz) unrefined golden caster
sugar
1 tsp rose water (we used Nielsen
Massey Rose Water)
4 medium free-range eggs, lightly
beaten
200g (7oz) self-raising white flour
For the rose water syrup
50g (1¾oz) unrefined golden caster
sugar (we used Billington’s
Golden Caster Sugar)
4 tbsp water
Massey Rose Water)
For the buttercream
200g (7oz) cream cheese
100g (3½oz) unsalted butter
600g (1lb 3oz) unrefined golden
icing sugar
Massey Rose Water)
pink food colouring (optional)

Mark 4. Using either an electric mixer or
mixing bowl and whisk, beat the butter
and sugar together until pale and fluffy.
2 Gradually add the eggs to the mixture
with a spoonful of flour after each egg
to prevent the mix from curdling.
3 To make the syrup, place the golden
caster sugar in a pan with the water.
Simmer for a few minutes until dissolved,
then take off the heat and set aside to
cool. Once cool stir in 1 tsp of rose water.
4 Add the remaining flour to the butter and
sugar mixture. Using either a piping bag or
ice cream scoop, divide the batter
between the cupcake cases and place in
the oven for 20 minutes, or until lightly
s i s t s
golden and firm to the touch. Leave the
cakes to cool a little on a wire rack, then
i c a t e c u p c a k e c o n y r u p !
l s
add some sugar syrup to the top of each.
5 Once completely cooled, remove from
the tins. To ice, put the cream cheese,
h i s d e
T f a fragrant rose w a t e r
o
butter, rose water and icing sugar in a
mixing bowl and slowly mix together until
light and fluffy. If using, add a few drops of
colouring until you reach the desired By Nielsen-Massey (www.nielsenmassey.com)
shade. Put in a piping bag and decorate.

4 jelly snakes
1 tsp orange or vanilla extract

Mark 4. Line a 12-hole muffin tin with
paper cupcake cases.
2 To make the cakes, place the butter
and sugar in a large bowl and beat with
an electric whisk until pale and fluffy.
Add the eggs, one at a time, beating
well between each addition. Sift over
the flour and baking powder and fold in
using a large metal spoon. Add the
orange zest and juice to make a
dropping consistency.
3 Divide the mixture evenly between the
paper cases and smooth the tops with
the back of a spoon. Bake for 18 minutes,
or until well risen and slightly springy to
the touch. Remove the cakes from the
oven and transfer to a wire rack to cool.
4 For the icing, put the icing sugar in a
large bowl, add the orange extract and
2 tsp of cold water to make a thick,
spoonable icing. Add a little more water if
the mixture is too thick. Spoon half the
icing into a separate bowl, add a little pink
colouring to it and stir until it is your
desired colour.
5 Add a little blue colouring to the other
bowl and mix well.
6 When the cupcakes are cool, spoon
the pink icing over half the cakes and
the blue icing over the other half. Leave
to set for 1 hour.
7 Arrange the cupcakes into a grid on a
square board. Use the writing icing
pen to write the numbers 1 to 12 on
each cupcake. Then place the jelly
snakes and chocolate ladders on the top
to create the snakes and ladders
game and serve.
Snakes and ladders 1 tsp baking powder
party cupcakes finely grated zest of 1 orange

2 tbsp orange juice
MAKES 12 To decorate
For the cakes 200g (7oz) icing sugar Recipe taken from
Cath Kidston: Mug
125g (4½oz) unsalted butter, pink and blue gel food colourings Cakes, Cupcakes
softened black or brown writing icing pen & More from Cath
125g (4½oz) golden caster sugar 2 chocolate-covered toffee bars, Kidston, published
by Quadrille (£15).
2 large free-range eggs cut in half horizontally to make Photography by
125g (4½oz) self-raising flour 4 ladders Dan Jones.

CUPCAKE SPECIAL
Banana, oat and

sultana muffins BAK
ING TIP
MAKES 12
MAKE AHEAD
300g (10½oz) wholemeal spelt flour BE S T E AT E N ON T HE DAY
1 tsp bicarbonate of soda BU T YOU C A N F R E E Z E
a pinch of salt F OR L AT E R!
seeds scraped from 1 vanilla pod or

1 tsp vanilla powder
60g (2oz) porridge oats
2 ripe bananas, peeled
125g (4½oz) runny honey, plus a
little extra for drizzling
285ml (10fl oz) buttermilk
3 tbsp light olive oil
2 free-range eggs
100g (3½oz) sultanas

Mark 4 and line a muffin tin with
paper cases.
2 Sift the flour, bicarbonate of soda and
salt into a large bowl, then add the
vanilla and stir in 50g (1¾oz) of the oats
(save the rest for later). Set half a banana
aside, then in a separate bowl, mash the
remaining 1½ bananas until smooth.
Stir the honey, buttermilk, oil and eggs
into the mashed bananas and mix
everything together.
3 Make a well in the centre of the dry
ingredients. Pour the banana mixture
into the well and stir with a wooden
spoon until everything just comes
together. Fold in the sultanas. Divide the
mix evenly between the muffin cases
and smooth the tops to flatten.
4 Cut the reserved banana half into
12 slices and place a slice on top of
each muffin. Sprinkle the tops with the
rest of the oats and drizzle with a
little honey.
5 Bake the muffins for 18-20 minutes or
until they have risen and are golden.
Leave them to cool for 5 minutes in the
tin, then transfer them to a wire rack to
cool completely.

Carrot, apple and
walnut cupcakes
MAKES 12
100g (3½oz) finely grated carrot
1 apple, cored and cut into small
cubes (about 125g (4½oz))
1 tsp ground cinnamon
finely grated zest of 1 orange
50g (1¾oz) walnuts, chopped
(optional)
100g (3½oz) runny honey
a pinch of salt
85ml (3fl oz) light olive oil
2 free-eggs, beaten
125g (4½oz) self-raising wholemeal
flour
For the icing
50g (1¾oz) butter, softened
150g (5½oz) soft cream cheese, at
room temperature
2 tbsp maple syrup
finely grated zest of 1 orange, plus
extra to decorate
12 walnut halves

Mark 4. Line a 12-hole cupcake
tin with paper cases.
2 Put the grated carrot in a large bowl.
Add the apple (reserving some to
garnish), cinnamon, orange zest, walnuts,
if using, and the honey. Add a pinch of
salt, the oil and the eggs and whisk
together. Sift the flour, baking powder and
bicarb into the bowl and fold them in until
the mixture is well combined.
3 Divide the mixture between the cases
and smooth the top with a spatula, then
scatter over the reserved apple pieces.
4 Bake the cupcakes for 15-18 minutes,
or until risen and springy to the touch.
Remove them from the oven and leave
them in the tin for 5 minutes, then place
Recipes on pages
them on a wire rack to cool completely. 17 -18 are taken from
5 For the icing, if using, beat the butter Davina’s Sugar-Free In
and cream cheese together until light A Hurry by Davina
McCall, published by
and fluffy. Beat in the maple syrup and Orion Books as a
orange zest. Once the cupcakes are paperback and eBook
cool, spread them with the icing, place a ( £16.99/£8.99).
Photography by
walnut on top of each and scatter with a Andrew Hayes-
little orange zest. Watkins, Karl Gough.

CUPCAKE SPECIAL
Vanilla cupcakes
MAKES 6 LARGE OR 24 MINI

40g (1¼oz) unsalted butter,
softened
120ml (4fl oz) milk
1 free-range egg
1 tsp vanilla extract or essence

4. Line a 24-hole mini muffin tray or a
6-hole large cupcake or muffin tray with
paper cupcake cases.
2 Sift all the dry ingredients into the bowl
of a stand mixer, then add the butter.
3 Gently whisk the milk, egg and vanilla
together in a measuring jug.
4 Turn the stand mixer onto a low speed
and mix until the ingredients have
formed a dry crumb, then gradually add
the milk mixture.
5 Once all of the milk mixture has been
incorporated, turn up to a high speed
for 1 minute, or until the mixture is
smooth. If required, turn off, scrape
down the sides of the bowl, then mix
for a few seconds more.
6 Using a metal tablespoon (or teaspoon
for minis), evenly distribute the batter
between the paper cupcake cases,
leaving about 5mm (¼in) at the top.
7 Place in the middle of the oven and
bake for 22 minutes (14 minutes,
if baking mini cupcakes). Once baked,
leave the cupcakes in the tray for
5-6 minutes before removing to a wire
rack to cool completely.
8 Decorate however you wish –
we used pink buttercream in a piping
bag fitted piped with a star nozzle to
make roses.
Easy flavour variations

- Add the finely grated zest of 1 lemon or
orange to the basic batter.
- Mix 25g (1oz) of unsweetened cocoa
powder into the batter. Push a Recipe taken from
small square of dark chocolate into each I’m Just Here for
cupcake before baking. Dessert by Caroline
Khoo, published
- Push a fresh berry into the centre of by Murdoch Books
each cupcake and ensure it (£17.99).
is covered with batter before baking.

Orange almond 1 Preheat the oven to 180°C/Gas Mark 4 Remove the coconut milk from the
4. Line a 12-hole mini-muffin tray with fridge and pour the watery liquid into a
cupcakes with mini cupcake cases. In a large bowl, mix small jar to use for smoothies or sauces
chocolate ganache together the ground almonds, at a later date. Scrape the thick white
buckwheat flour, baking powder, solids into the chocolate mixture. The
MAKES 12 MINI
orange zest and coconut sugar. ganache will harden as it cools so try to
200g (7oz) ground almonds 2 Crack the eggs into a small bowl, then, ice the cupcakes as soon as they are
4 tbsp buckwheat flour using a fork, beat together with the cool enough.
2 tsp baking powder orange juice and maple syrup. Combine
grated zest of 2 oranges and juice the wet ingredients with the dry
of 1 ingredients until just coming together.
40g (1½oz) coconut sugar Pour the mixture into the mini-cupcake
4 free-range eggs cases and place in the oven to bake for
Recipe taken from
60ml (2¼fl oz) maple syrup 15 minutes. Remove and leave to cool. Lizzie Loves Healthy
For the chocolate ganache 3 When theyare just about cooled, start Family Food: Delicious
50g (1¾oz) chopped dark chocolate making the ganache. Put the chocolate, and Nutritious Meals
You’ll All Enjoy
1 tbsp rice milk milk and cocoa powder in a heatproof by Lizzie King,
1 tbsp cacao powder bowl suspended over a pan of simmering published as a
400ml (14fl oz) tin of coconut water, making sure the bowl isn’t hardback and eBook
(£20/£10.99) by Trapeze.
milk, cold touching the water. Heat until fully melted, Photography by
take off the heat and stir to combine. Charlotte Kibbles.

CUPCAKE SPECIAL
Orange and passion

fruit cupcakes
MAKES 12
For the cupcakes
200g (7oz) unsalted butter, softened
1 tbsp finely grated orange zest
a pinch of salt
pulp of 4 passion fruit
300g (10½oz) self-raising flour,
sifted
60ml (2fl oz) milk
coloured sprinkles or glacé
(candied) fruits, for decorating 3 Spoon or pipe the cake mixture into each cake and decorate with sprinkles or
the prepared muffin holes, filling them a pieces of glacé fruit.
1 Preheat the oven to 200°C/Gas little over halfway.
Mark 6. Line 12x 80ml (3fl oz) muffin tin 4 Bake for 15-18 minutes or until firm to
holes with cupcake cases. touch. Reduce the temperature if the
2 Using electric beaters, beat the cakes are browning too quickly. Set
butter, orange zest, vanilla extract, aside to cool.
Recipe taken from
caster sugar and salt until creamy. Beat 5 Strain the pulp of the remaining So French So Sweet
in the eggs one at a time, mixing well. passionfruit. Place the icing sugar in a by Gabriel Gaté,
Add the pulp of one of the passion fruit. bowl and gradually add the passion fruit published by Hardie
Grant (£12.99).
Gradually stir in the sifted flour, pulp to give a thickish consistency. Using Photography by
alternating with the milk. a small spatula, spread a little icing over Mark Roper.
Chocolate drizzled and pipe onto the chocolate cupcakes.

You’re looking to create a flat base for
doughnut cupcakes the doughnuts to sit on, so a large and
YOU WILL NEED open nozzle is best for this.
For the cupcakes 2 To prepare the Cake Décor Milk
a batch of freshly baked chocolate Choco Writer, place it in a measuring jug
cupcakes or large glass of boiling water and leave
To decorate to melt for 2-3 minutes. Once the Cake
Cake Décor Milk Choco Writer Décor Milk Choco Writer has softened,
a selection of bright sprinkles (we carefully lift it out of the water, unscrew
chose multi-coloured hundreds the cap and snip off the tip of the nozzle
& thousands and strands to with scissors
decorate our doughnuts) 3 Use the Cake Décor Milk Choco
vanilla buttercream Writer to drizzle and create a drip effect
mini doughnuts on the mini doughnuts.
Equipment 4 Before the chocolate sets, sprinkle
piping bag your favourite multi-coloured
large round nozzle decorations on top.
measuring jug/large glass 5 Place the chocolate drizzled mini
doughnuts on top of the frosted
1 Spoon the vanilla buttercream into a cupcakes, and enjoy!
By Cake Décor (www.mycakedecor.co.uk)
piping bag with a large round nozzle,

their centres. Remove to a wire rack
to cool.
7 For the icing, beat together the egg
whites and lemon juice in a large mixing
bowl until frothy.
8 Add the icing sugar and beat on a low
speed until smooth and even; the icing
should be of a thick piping consistency.
Add more icing sugar, as needed, to
achieve the right consistency.
9 Divide between three separate
bowls. Colour each with drops of the
food colouring; one with pink, one with
yellow and one with turquoise, beating
well until uniformly coloured.
10 Spoon the icings into separate piping
bags fitted with different nozzles; fluted,
star-shaped, etc. Chill until ready to use.
11 To decorate, divide 300g (11oz)
sugarpaste in half. Divide one piece into
12 pieces, then divide each piece in half
so that you have 24 strands. For each
unicorn horn, twist two strands together,
tapering them towards the tip.
RECIPE
12 Divide the other piece of sugarpaste
into 24 small pieces. Roll and shape into
ears for the unicorns, using the tip of a
decorating tool to mark the outline of
Recipe by Stockfood. Photography by iStock.
the inner ear.
13 In separate bowls, mix the gold
lustre dust and pink lustre dust with a
Magical unicorn icing sugar, for dusting little water to make paintable
120g (4oz) apricot jam, warmed colourings. Paint the gold onto the
cupcakes white icing pen unicorn horns and the pink onto the
MAKES 12 white dragee balls inner ears. Let dry.
For the cupcakes 14 Roll out the sugarpaste to about
200g (7oz) plain flour 1 Preheat the oven to 180°C/Gas Mark 0.75cm (½in) thickness on a surface
1½ tsp baking powder 4. Line a 12-hole cupcake tin with paper dusted with icing sugar. Cut out
¼ tsp salt cupcake cases. 12 rounds the same diameter as
225g (8oz) caster sugar 2 Sift the flour, baking powder and salt the cupcakes.
120g (4oz) margarine, softened into a large mixing bowl. 15 Brush the tops of the cupcakes with
2 large free-range eggs 3 Beat together the sugar and some apricot jam before attaching the
1 tsp vanilla extract margarine in a large mixing bowl until sugarpaste rounds to their tops,
120ml (4fl oz) buttermilk pale and creamy, 2-3 minutes. smoothing them flat.
For the icing 4 Beat in the eggs, one by one, then 16 Pipe blobs of the colourful royal
2 medium free-range egg whites add the vanilla extract. Alternately fold icing onto one side of the cupcakes to
1½ tsp lemon juice in the flour mixture and buttermilk in create the pattern for hair. Attach the
250g (9oz) icing sugar, sifted three additions until the batter is sugarpaste horn and ears in place
assorted pastel food colourings, smooth and even. among the hair.
pink, yellow, turquoise, etc. 5 Divide between the cupcake cases 17 Create eyes using the white icing
To decorate and tap the tin on a flat surface to help pen, then paint them with some of the
300g (11oz) white sugarpaste for settle the batter. gold colouring from Step 13.
the horns 6 Bake for 20-25 minutes until golden, 18 Decorate the cupcakes with a
lustre dusts: gold and pink risen and dry to the touch on top; a sprinkle of white dragee balls and some
400g (14oz) white sugarpaste toothpick should come out clean from lustre dust before serving.

BH28.MM_IBC.v1md.indd 23 22/03/2018 18:30
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101

sweet & savoury

Get set... Bake!

• Strawberry layer cake

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FULFIL YOUR PASSION

Our Diplôme de Pâtisserie is recognised worldwide as one of the most

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“Create dinner party-worthy

sweet & savoury Turn to page

42 for our special

and masterclass showing you how to bake or fry them at home.

• Strawberry layer cake

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WWW.FOODHEAVENMAG.COM APRIL / MAY baking heaven 3

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4 baking heaven APRIL / MAY WWW.FOODHEAVENMAG.COM

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PUDDINGS BISCUITS SAVOURY

TEATIME TREATS PRODUCTS BRITISH ICON

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Biscuits British icon

6 baking heaven APRIL/MAY

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8 baking heaven APRIL / MAY WWW.FOODHEAVENMAG.COM

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Spring is here and our thoughts

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White chocolate 3 Once the ganache is completely cool,

1 Crush the biscuits in a small mixing

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Simple strawberry the sugar and 1 tbsp cold water. Cook

Strawberry, 2 Place the ricotta and mascarpone in a

1 Preheat the oven to 170°C/Gas

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Mini popcorn For the topping

These minpiiecces of popcorn

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16 baking heaven APRIL / MAY WWW.FOODHEAVENMAG.COM

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1 To make the ice cream layer, combine

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1 Gently melt the butter in a saucepan,

18 baking heaven APRIL / MAY

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50g (1¾oz) raspberries Recipe by Le Cordon Bleu (www.lecordonbleu.edu)

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cheesecake 60g (2oz) cornflour

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375g (13oz) plain flour, plus extra

1 Place the flour, sugar and salt in a food

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