Elderflower Crunch Cake

Capture the essence of summer in this simple loaf cake with elderflower drizzle

• Cooking Time Prep 20 mins
  Cook 50 mins
• Skill Level Easy
• Servings Cuts into 8-10 slices

Nutrition per serving

• Kcalories

  463

• Protein

  7g

• Carbs

  50g

• Fat

  27g

• Saturates

  13g

• Fibre

  1g

• Sugar

  37g

• Salt

  0.61g

Ingredients

• For the loaf cake base
• 175g softened butter, plus extra for greasing
• 175g golden caster sugar
• 3 eggs
• 140g self-raising flour
• 85g ground almonds
• ½ tsp baking powder
• 100ml milk
• For the elderflower drizzle
• 4 tbsp elderflower cordial
• 4 tbsp white or golden granulated sugar

Directions

1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder and milk until smooth. Pour into the tin and bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
2. As soon as the cake has come out of the oven, prick it all over with a skewer. Mix together the cordial and extra sugar, then pour all over the cake. Cool in the tin, then carefully lift out to slice.

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Summer Fruit Drizzle Cake

Sarah Cook's scrummy cake is really easy and versatile - use whatever fruit you like, and you'll make it again and again

• Cooking Time Prep 15 mins
  Cook 1 hr
• Skill Level Easy
• Servings Cuts into 8

Nutrition per serving

• Kcalories

  457

• Protein

  5g

• Carbs

  67g

• Fat

  21g

• Saturates

  12g

• Fibre

  1g

• Sugar

  44g

• Salt

  0.62g

Ingredients

• 2 large eggs
• 2 tsp vanilla extract
• 175g fruits, stoned and diced weight
• 140g granulated sugar
• 1-2 tbsp citrus juice - lemon, lime or orange
• 175g very soft butter, plus extra for greasing
• 175g golden caster sugar
• 250g self-raising flour

Directions

1. Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy-the mixture will be very thick.
2. Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
3. Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it's a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.

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Walnut Date & Honey Cake

A tea-time treat - packed with sweet honey. A great way to use up those ripe bananas too

• Cooking Time Prep 15 mins
  Cook 1 hr, 10 mins
• Skill Level Easy
• Servings Cuts into 8-10 slices

Nutrition per serving

• Kcalories

  440

• Protein

  6g

• Carbs

  54g

• Fat

  24g

• Saturates

  13g

• Fibre

  1.5g

• Sugar

  25g

• Salt

  0.7g

Ingredients

• 225g self-raising flour
• ½ tsp ground cinnamon
• 175g softened butter
• 100g light muscovado sugar
• 3 tbsp clear honey
• 2 eggs, beaten
• 2 medium, ripe bananas, about 250g/9oz total weight in their skins
• 100g stoned dates
• 50g pack walnut pieces

Directions

1. Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
2. Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
3. Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top-it will feel firm if cooked. If not, bake for a further 10 minutes.
4. Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.

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Cherry Bakewell Cake

If you know someone who likes Bakewell tart, then they will just love this cake - it's full of almond flavour and sandwiched with cherry jam

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  600

• Protein

  8g

• Carbs

  75g

• Fat

  32g

• Saturates

  15g

• Fibre

  1g

• Sugar

  65g

• Salt

  0.83g

Ingredients

• For the cake
• 200g butter, well softened, plus extra for greasing
• 200g golden caster sugar
• 100g ground almonds
• 100g self-raising flour
• 1 tsp baking powder
• ½ tsp almond extract or essence
• 4 large eggs
• For the filling and top
• ½ a 340g jar morello cherry conserve
• 175g icing sugar
• 5-6 tsp water or lemon juice
• 1 tbsp ready-toasted flaked almonds

Directions

1. Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.
2. Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
3. When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
4. When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

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Apple & Walnut Cake With Treacle Icing

This easy all-in-one cake is perfect if you've got friends coming for coffee or afternoon tea

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  535

• Protein

  15g

• Carbs

  89g

• Fat

  14g

• Saturates

  8g

• Fibre

  2g

• Sugar

  51g

• Salt

  0.46g

Ingredients

• 300g plain flour
• 1 tsp ground cinnamon
• ½ tsp bicarbonate of soda
• 140g dark brown soft sugar
• 50g golden caster sugar
• 250ml rapeseed or sunflower oil
• 4 eggs
• 3 unpeeled apples, coarsely grated
• 100g walnuts, roughly chopped
• For the icing
• 100g butter, softened
• 50g dark soft brown sugar
• 1 tbsp black treacle
• 200g tub full fat soft cheese

Directions

1. Heat oven to 150C/130C fan/gas 2. Line two 20cm cake tins. Put the flour, cinnamon and bicarbonate of soda in a big bowl, then stir in the sugars, making sure there are no lumps of sugar. Add the oil, eggs and apples, and beat everything together. Fold in the walnuts then divide the mixture between the tins and bake for 45 mins or until a skewer comes out clean. Allow to cool for a few mins in the tin then remove and cool completely on a wire rack.
2. For the icing, beat all the ingredients together then chill until the mixture is thick but spreadable. Spread half the icing on top of one cake, sandwich with the other and spread the remaining icing on top

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Chocolate Chip Hot Cross Buns

Kids can help make these alternative spiced Easter buns - the recipe helps with kneading, shaping, piping and division skills

• Cooking Time Prep 40 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 8

Nutrition per serving

• Kcalories

  328

• Protein

  10g

• Carbs

  52g

• Fat

  8g

• Saturates

  4g

• Fibre

  3g

• Sugar

  11g

• Salt

  0.7g

Ingredients

• 400g strong white bread flour, plus extra for dusting
• 7g sachet fast-action dried yeast
• 50g golden caster sugar, plus 1 tsp
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 250ml warm milk
• 1 medium egg, beaten
• 50g butter, melted, plus extra for greasing
• 100g chocolate chips (milk or dark, whichever you prefer), or currants or raisins
• 50g plain flour
• For the glaze (optional)
• 2 tbsp apricot jam

Directions

1. KIDS the writing in bold is for you ADULTS the rest is for you. Mix the bun ingredients. Put the strong flour, yeast, caster sugar and 1 tsp salt in a bowl with the spices and mix. Make a well in the centre and pour in the milk, egg and butter. Start mixing with a plastic or wooden spoon and finish with your hands. If the dough is too dry, add warm water, or extra flour if it's wet.
2. Now stretch the dough-this is called kneading. Knead the dough on a floured surface for 10 mins until it becomes smooth and springy. This will be a bit too much work for children, so get them to start the kneading, then when they get tired, take over.
3. Leave the dough to rise until doubled in size because of the yeast. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size-this will take about 1 hr depending on how warm the room is.
4. Add the chocolate chips and do some division. Tip the dough onto a lightly floured surface and flatten. Scatter over the chocolate chips (or dried fruit), and knead the dough a few more times. Divide it into 8 even portions-halve the dough, then halve each portion twice more, and explain the maths.
5. Roll the dough into buns. Roll each portion into a smooth round and place on a greased baking sheet in 2 rows of 4, leaving some room between each bun for it to rise. Cover with a tea towel again and leave in a warm place to prove for 20 mins, until almost doubled in size again or just touching.
6. Make the crosses on the buns and bake them. Heat oven to 200C/180C fan/gas 6. Mix the plain flour with 1 tsp sugar and 4-5 tbsp water to give you a thick paste. Spoon into a piping bag and pipe white lines on the buns to make crosses. Bake for 20 mins until they are light brown.
7. Brush them with jam if you want them to be nice and shiny. If you want to enjoy the buns untoasted, gently heat the jam in a pan or the microwave, and brush over the buns using a pastry brush. If you are going to toast them, then don't glaze them as the jam will burn.

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Lemon & Orange Cake

This citrus centrepiece has a secret ingredient that gives the cake a lovely texture, yet makes it gluten- and wheat-free

• Cooking Time Prep 30 mins
  Cook 45 mins
• Skill Level Easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  497

• Protein

  5g

• Carbs

  71g

• Fat

  24g

• Saturates

  14g

• Fibre

  1g

• Sugar

  45g

• Salt

  0.68g

Ingredients

• 250g pack butter, softened
• 250g golden caster sugar
• 4 eggs
• 250g gluten-free self-raising flour (we used Doves Farm, which is also wheat-free)
• 2 tsp gluten-free baking powder
• 250g mashed potatoes, forked through so it doesn't go in as one lump
• 2 lemons, zest and juice
• 1 orange, zest and juice
• To decorate
• 175g icing sugar
• squeeze lemon juice (save a little from the cake quantity)
• chocolate eggs, to decorate, if you like (check they're gluten-free)

Directions

1. Heat oven to 180C/160C fan/gas 4. Grease and line a deep, 20cm round cake tin. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, one by one. Fold in the flour, baking powder, mashed potato, zests and juices. Scrape into the tin and level the top. Bake for 45 mins until golden and a skewer poked in comes out clean. Cool in the tin for 10 mins, then move to a wire rack.
2. Sift the icing sugar, then mix in enough of the lemon juice to make a stiff, but still runny icing. Spread over the cake so it dribbles down the sides a little. Add some chocolate eggs, if using. Leave until the icing has set, then slice and serve. Delicious with a dollop of natural yogurt.

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Easter Puddings

These cute oven-steamed puds with nutmeg custard are almost like blonde Christmas puddings

• Cooking Time Prep 20 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  474

• Protein

  6g

• Carbs

  57g

• Fat

  27g

• Saturates

  16g

• Fibre

  1g

• Sugar

  35g

• Salt

  0.4g

Ingredients

• 175g unsalted butter, softened, plus extra for greasing
• 175g self-raising flour
• 140g soft light brown sugar
• zest 1 lemon
• zest 1 orange
• 2 eggs, beaten
• 25g natural glacé cherries, quartered
• 25g sultanas
• 25g currants
• 25g mixed peel
• grating of nutmeg (optional)

Directions

1. Heat oven to 200C/180C fan/gas 6. Butter 6 individual puddings basins or dariole moulds and line the bottom of each with a small circle of baking parchment. Sit them in a deep roasting tin and boil the kettle.
2. Place the butter, flour, sugar and zests and eggs into a bowl with a pinch of salt. Whisk with an electric hand whisk until just combined. Stir in the dried fruit, then divide between the moulds. Carefully pour hot water from the kettle into the tin until it comes about one-third to halfway up the sides of the moulds. Bake for 25-30 mins until a skewer pushed in comes out clean. Serve straight away. If making ahead, leave the puds to cool, cover for up to a day, then turn out of the moulds into a microwave-proof dish and microwave, three at a time, for 1-2 mins on High until hot. Turn out the puddings, pour over some of the Nutmeg custard (see recipe, below) and add a grating of nutmeg, if you like.

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Hot Cross Muffin Buns

Try this light and spicy version of everyone's favourite Easter treat

• Cooking Time Prep 3 hrs
  
• Skill Level Easy
• Servings Makes 9 buns

Nutrition per serving

• Kcalories

  352

• Protein

  10g

• Carbs

  65g

• Fat

  8g

• Saturates

  4g

• Fibre

  2g

• Sugar

  8g

• Salt

  0.54g

Ingredients

• 450g strong white bread flour
• ½ tsp salt
• 50g butter, cut into pieces
• 7g sachet easy-blend dried yeast
• 2 tsp ground mixed spice
• 50g golden caster sugar
• finely grated zest 1 lemon
• 275ml/9fl oz milk, plus extra to glaze
• 2 eggs, beaten
• 200g luxury mixed dried fruits, cherries halved
• For the crosses and glaze
• 2 tbsp plain flour
• golden syrup, to glaze

Directions

1. Put all dough ingredients, except the dried fruit, in the breadmaker, following the order in your manual. Set to dough programme.
2. Once the dough is ready, turn it out onto a lightly floured surface and punch down to deflate. Pat into a large flat circle, tip the fruit in the centre and enclose with the dough. Knead the fruit in, cutting through the mixture with a sharp knife, then re-knead a few times to distribute the fruit evenly.
3. Cut out nine 14cm squares of baking parchment and have ready a 12-hole muffin tin. Cut the dough into 9 even-sized pieces and roll each into a smooth ball. Push a square of the parchment into a tin hole and drop in a ball of dough. Repeat with the rest. Cover the tin loosely with lightly-oiled cling film and leave in a warm place for 30-45 minutes or until doubled in size. Preheat oven to fan 180C/ conventional 200C/gas 6.
4. For the crosses, blend the flour to a smooth paste with 5-6 tsp of cold water. Spoon into a small plastic food bag and cut a small hole off one corner or use a piping bag. Pipe crosses on the buns. Bake for 15 minutes or until golden. Lift onto a cooling rack. Brush with a little golden syrup while warm.

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Cheesy Hot Cross Buns

The traditional Easter bread gets a savoury spin with cheddar and Parmesan. Serve warm with homemade soup

• Cooking Time Prep 40 mins
  Cook 30 mins
• Skill Level Moderately easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  175

• Protein

  5g

• Carbs

  24g

• Fat

  7g

• Saturates

  2g

• Fibre

  8g

• Sugar

  18g

• Salt

  1g

Ingredients

• 700g strong bread flour, plus extra 5 tbsp for crosses and dusting
• 3 x 7g sachets fast-action dried yeast
• 500ml warm whole milk
• 140g mature cheddar, grated
• 5 tbsp grated Parmesan (or vegetarian alternative)

Directions

1. Mix the flour, yeast and 2 tsp salt in a big bowl. Make a well in the centre and pour in the milk. Mix with a wooden spoon, then your hands, to a soft dough. Knead for 10 mins, then put back in the bowl. Lightly cover with oiled cling film and leave somewhere warm-ish until doubled in size-about 30 mins.
2. Tip the dough onto a lightly floured surface and knead in most of the cheese. Dust a large, flat baking sheet with flour. Shape the dough into 12 round buns and arrange on the sheet with a 2-3cm gap between each. Loosely cover with another sheet of lightly oiled cling film and leave to prove until nearly doubled in size.
3. Heat oven to 200C/180C fan/gas 6. Mix the 5 tbsp flour for the crosses with the Parmesan and 5 tbsp water. Spoon into a disposable piping bag and pipe a line along each row of buns, then repeat in the other direction to make crosses. Scatter with the remaining cheddar and bake for 20-25 mins until golden. To reheat from frozen, warm in a low oven before serving.

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