Raspberry & Almond Traybake

One mixture all whizzed in the food processor makes the base and topping for this bake

• Cooking Time Ready in 1¼-1½ hours
• Skill Level Easy
• Servings Cuts into 16-24 slices

Nutrition per serving

• Kcalories

  179

• Protein

  3g

• Carbs

  21g

• Fat

  10g

• Saturates

  6g

• Fibre

  1g

• Sugar

  12g

• Salt

  0.3g

Ingredients

• 250g self-raising flour
• 50g ground almonds
• 200g butter, diced
• 280g golden granulated sugar
• 50g desiccated coconut
• 2 medium eggs
• 350-450g/12oz-1lb fresh or frozen raspberries

Directions

1. Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed-or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly-or mix with a wooden spoon. It doesn't need to be very smooth.
2. Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.

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Ultimate Quiche Lorraine

The key to making the perfect quiche is simplicity, as you can see with this tasty recipe

• Cooking Time Prep 30 mins
  Cook 45 mins
• Skill Level Moderately easy
• Servings Cuts into 8 slices

Nutrition per serving

• Kcalories

  525

• Protein

  12g

• Carbs

  18g

• Fat

  45g

• Saturates

  25g

• Fibre

  1g

• Sugar

  0g

• Salt

  1.21g

Ingredients

• For the pastry
• 175g plain flour
• 100g cold butter, cut into pieces
• 1 egg yolk
• For the filling
• 200g pack lardon, unsmoked or smoked
• 50g Gruyère
• 200ml carton crème fraîche
• 200ml double cream
• 3 eggs, well beaten
• pinch ground nutmeg

Directions

1. For the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn't now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.
2. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.
3. While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren't crisp. Remove and drain on paper towels. Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.
4. Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn't need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case.
5. Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case-you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it's also good cold.

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Lemon Drizzle Cakes

The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  378

• Protein

  4g

• Carbs

  51g

• Fat

  19g

• Saturates

  11g

• Fibre

  1g

• Sugar

  36g

• Salt

  0.5g

Ingredients

• 250g pack of butter, softenend
• 400g caster sugar
• 3 eggs, lightly beaten
• 250g self-raising flour
• zest and juice 3 lemons

Directions

1. Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined-don't over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
2. Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.

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Chocolate Brownie Cake

Get kids cooking at the weekend by baking this yummy brownie cake, much better than shop bought

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  500

• Protein

  5g

• Carbs

  73g

• Fat

  23g

• Saturates

  13g

• Fibre

  1g

• Sugar

  59g

• Salt

  0.5g

Ingredients

• 100g butter
• 175g caster sugar
• 75g light brown or muscovado sugar
• 125g chocolate (plain or milk)
• 1 tbsp golden syrup
• 2 eggs
• 1 tsp vanilla extract /essence
• 100g plain flour
• ½ tsp baking powder
• 2 tbsp cocoa powder

Directions

1. Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
2. Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
3. Remove the pan from the heat.
4. Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
5. Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
6. Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
7. Serve with cream or ice cream and plenty of fresh fruit.

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Banbury Cakes

The Banbury cake reigns in the Midlands. Try this quick recipe for a teatime treat, lovely with a cup of Earl Grey

• Cooking Time Prep 30 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 10

Nutrition per serving

• Kcalories

  294

• Protein

  4g

• Carbs

  29g

• Fat

  19g

• Saturates

  10g

• Fibre

  1g

• Sugar

  13g

• Salt

  0.57g

Ingredients

• 50g unsalted butter, softened
• 1 tbsp English honey
• ½ tsp freshly grated nutmeg
• ½ tsp ground cinnamon
• 100g currants
• 50g candied orange peel
• plain flour, for dusting
• 500g pack all-butter puff pastry
• 1 egg white, beaten
• 1-2 tbsp nibbed sugar or crushed rough-edged sugar cubes

Directions

1. Cream the butter and honey together with the spices. Add the currants and the candied peel and mix well. On a lightly floured surface roll out the pastry to the thickness of a £1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles.
2. Bring up the edges of the pastry to enclose the filling and crimp the edges of the pastry together to look like little purses. Turn the parcels over, with the folds underneath. Roll each parcel out gently to an oval shape, taking care not to expose the filling.
3. Heat the oven to 180C/160C fan/gas 4. Place the cakes on a baking sheet lined with non-stick paper. Brush with the egg white and sprinkle with sugar. Cook for 25-30 mins until cooked and crispy. Turn the oven down if the tops brown too quickly.
4. When cooked, transfer to a wire rack and allow to cool a little before eating. When cold, they're excellent spread with a little salted butter.

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Pistachio & Milk Chocolate Squares

Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!

• Cooking Time Prep 30 mins
  Cook 50 mins
• Skill Level Easy
• Servings Cuts into 16 squares

Nutrition per serving

• Kcalories

  342

• Protein

  6g

• Carbs

  32g

• Fat

  22g

• Saturates

  11g

• Fibre

  1g

• Sugar

  22g

• Salt

  0.35g

Ingredients

• 140g shelled pistachios
• 200g milk chocolate, broken into chunks
• 200g golden caster sugar
• 200g very soft butter
• 3 eggs
• 200g self-raising flour
• 100ml milk
• 150ml soured cream

Directions

1. Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
2. Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.

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Eves Pudding

Here's a little reminder of a delicious British pudding you probably haven't eaten in years

• Cooking Time Prep 30 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  607

• Protein

  9g

• Carbs

  74g

• Fat

  33g

• Saturates

  19g

• Fibre

  4g

• Sugar

  50g

• Salt

  0.51g

Ingredients

• 6 large Bramley apples, finely sliced
• 200g unsalted butter
• 140g raisins
• 100g soft brown sugar
• 4 eggs
• 200g self-raising flour

Directions

1. Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.
2. In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, then bake for 45 mins until golden. Serve with the custard, below.

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Courgette & Mushroom Bread

A great accompaniment to soups and salads or just served warm with a bit of butter

• Cooking Time Prep 30 mins
  Cook 50 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  267

• Protein

  9g

• Carbs

  46g

• Fat

  6g

• Saturates

  1g

• Fibre

  3g

• Sugar

  0g

• Salt

  0.18g

Ingredients

• 3 medium courgettes, grated
• 2 tsp salt
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 100g chestnut mushrooms, chopped
• 350g plain flour
• 7g sachet easy-blend dried yeast
• 2 tbsp chopped fresh basil
• ½ tbsp coarse sea salt, to sprinkle

Directions

1. Put the grated courgettes in a colander and sprinkle with 1 tsp of the salt. Leave to stand for 20 mins, then, using your hands, squeeze out as much of the moisture as possible. Rinse the courgettes thoroughly, then squeeze again.
2. Heat 1 tbsp of the olive oil in a frying pan and cook the onion and garlic for 4 mins until softened. Add the mushrooms and cook for a further 4 mins until softened and browned, then add the courgettes and cook for another 2 mins. Strain well and set aside to cool; discard the liquid.
3. Heat oven to 220C/fan 200C/gas 7. Place the flour in a large mixing bowl, stir in the yeast, the remaining oil and salt, the basil and the courgette mixture. Mix well to combine. Make a well in the centre and add 125ml hand-hot water. Mix well to form a slightly sticky dough. Knead on a floured surface for about 10 mins, then shape into a ball and place on a greased baking sheet.
4. Flatten the ball of dough very slightly with the palm of your hand and loosely cover with oiled cling film. Leave to rise in a warm place for 25-30 mins until doubled in size. Brush the top of the dough with a little water, then sprinkle with the sea salt and bake for 40 mins until golden. Leave to cool on a wire rack before serving.

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Little Rose & Almond Cupcakes

Pretty as a picture, but dead simple. Add a paper flag and these will double as place names or favours at a wedding

• Cooking Time Prep 1 hr, 15 mins
  Cook 22 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  488

• Protein

  6g

• Carbs

  72g

• Fat

  22g

• Saturates

  9g

• Fibre

  1g

• Sugar

  63g

• Salt

  0.46g

Ingredients

• 140g self-raising flour
• 100g ground almonds
• ½ tsp baking powder
• 175g caster sugar
• ½ tsp almond extract
• 3 large eggs
• 100g natural yogurt
• 175g melted butter
• To decorate
• 100g icing sugar, plus extra for dusting and sticking syrup
• 350g ready-roll icing
• 175g marzipan
• green, yellow and pink food colourings

Directions

1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, almonds, baking powder and sugar together in a large bowl. Beat the almond extract and eggs into the yogurt, then tip this into the dry ingredients with the butter. Whisk together until lump-free, then divide between the cases. Bake for 18-22 mins until a skewer poked in comes out clean. Cool on a wire rack. The cakes will freeze for up to 1 month.
2. Roll out the marzipan on a surface dusted with a little icing sugar, to about the thickness of a £1 coin. Using a 6cm round biscuit cutter, stamp out 12 circles, re-rolling and stamping trimmings if necessary. Mix enough icing sugar into a cup of water to give a syrupy icing, then brush over backs of the marzipan circles and stick onto cakes.
3. Knead a little yellow food colouring into one-quarter of the ready-roll icing, a little pink into another quarter and green into another quarter. Wrap up the green icing and set aside, then repeat step 2 using a 7cm cutter to stamp out 4 circles each from the pink, yellow and white icing, sticking again with syrup.
4. Mix enough water into the 100g icing sugar to give a stiff-ish icing. Divide into three, leave one white, and colour the others pink and yellow-make these colours a little darker so the roses stand out. Transfer icing into small food bags, twist tops to seal and snip off just the tiniest tip of one corner on each bag. Pipe spirals on cakes, mixing up the colours. Pinch small bits of the green icing into leaves, marking the vein with a toothpick if you like. Add 1, 2 or 3 leaves to each spiral so it looks like a rose (you can use the syrupy icing to help them stick if you need). The cakes are best eaten within 2 days, and once decorated will keep for 1-2 days in airtight containers.

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Lemon Drizzle Cake

It's difficult not to demolish this classic by Tana Ramsay in just one sitting, so why not make two at once?

• Cooking Time Prep 15 mins
  Cook 45 mins
• Skill Level Easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  399

• Protein

  5g

• Carbs

  50g

• Fat

  21g

• Saturates

  13g

• Fibre

  1g

• Sugar

  33g

• Salt

  0.3g

Ingredients

• 225g unsalted butter, softened
• 225g caster sugar
• 4 eggs
• finely grated zest 1 lemon
• 225g self-raising flour
• For the drizzle topping
• juice 1½ lemons
• 85g caster sugar

Directions

1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle-the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

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