Deserts and sweets

Scones

Recipe from Holly and David Jones (Kingswear, Devon).  Cookery school called Manna.

• 450 g self-raising flour

• 100 g butter

• 30 g golden caster sugar

• 1 free range egg

• 250 ml milk or some plain yoghurt mixed with milk

Heat oven to 210C.

Rub butter into your flour until like breadcrumbs – stir in sugar.

Mix eggs with milk, stir into flour mix until soft dough.

Knead dough lightly just to bring it together on a work surface.  Pat dough out with flat of your hands until about 3cm thick.  DO NOT use a rolling pin as it squashes dough too much.

Cut rounds with 5cm cutter, put on making sheet.  Brush with a little milk and bake until golden and risen about 10 to 12 mins.

Cool on wire rack.  Dust with icing sugar before piling on cream and jam.

Schoggi Nuss Kuche (Swiss nut cake)

From Elizabeth Schurmann (Mum’s sister)

• 250g sugar

• 125g grated chocolate

• 125g butter

• 125g grated almonds

• 125g grated hazelnuts

• 1 tsp cornflour

• 6 eggs

• 1 – 2 tbsp kirsch or rum

Mix sugar & egg yolks, beat butter separately.  Mix all ingredients together adding at last beaten egg whites.  Add kirsch or rum last & cook cake for ¾ hour in medium heat.  Very moist & can be kept for long.

Vanilla Yoghurt Cake

It's always fascinating to watch someone who cooks the same dishes regularly, handling the process with comfortable ease. This cake is a case in point. Delphine, the cook at where I stayed recently in Burgundy, makes it for tea and it's a springy, subtly vanilla sponge, the perfect pudding cake. Usefully, the ingredients are measured in the yoghurt pot. Try it with berries and crème fraiche or with poached or puréed fruit. It will keep perfectly for a few days.

Lindsey Bareham

Serves 6-8 Prep 10 min Cook 25 min

Ingredients:

• 125g pot natural yoghurt

• 3 medium eggs

• 2 yoghurt pots caster sugar

• 7.5g vanilla sugar

• 3 yoghurt pots plain flour

• 11g baking powder (I used Alsa, in sachets from Ocado and others)

• ¼ yoghurt pot sunflower oil

• 25g butter

Empty the yoghurt into mixing bowl. Add whole eggs and lightly whisk to mix. Add 2 yoghurt pots sugar, the vanilla sugar and mix. Add 3 pots flour and the baking powder, whisking briefly to make a thick, smooth batter. Add ¼ of a pot of oil, mixing smooth.

Melt the butter.  Smear a small amount in the middle of a 28cm diameter, 5cm deep baking tin with sloping slides (moule a manqué in France, available in cooks’ shops here). Cover with a sheet of greaseproof paper secured by a smear of butter then paint lightly with remaining butter.

Don't worry about smoothing or neatly lining the tin; the messy folds inform the shape of the cake attractively. Bake at 180C/gas mark 4 for 25 minutes or until puffed, firm and golden. Eat hot, warm or cold.

Breakfast polenta cake

Ingredients:

• 335g unsalted butter, softened, plus  extra for greasing

• 335g caster sugar

• 4 large eggs

• 335g ground almonds

• 165g polenta

• 1 tsp vanilla extract

• Zest and juice of 3 lemons

To serve:

• 4 tbsp thick Greek yoghurt

• 150g blackberries

• 150g raspberries

• 115g strawberries, washed and halved

• 1 large handful of blueberries

• 2 passion fruit, halved

• 1 handful of fresh mint sprigs

• Icing sugar, for dusting

• 4 tsp berry compote (optional)

• 4 tbsp apple compote (optional)

Method

Preheat the oven to 180C/gas 4.  Grease and line a non-stick 25cm round springform cake tin.

Put the butter and sugar into the bowl of an electric mixer fitted with a paddle and mix on a medium speed for 5-8 min until pale and creamy.  Add the eggs one at a time, making sure each is incorporated before adding the next.

Lower the speed to slow and add the almonds and polenta a tablespoon at a time, then mix for a further 2 min. Add the vanilla extract, lemon zest and juice, then return to a medium speed and continue to mix for a further 3 min. The mixture should be smooth and have a fluffy consistency.

Transfer the mixture to the cake tin and bake for 45-50 min until golden brown-and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.

To assemble, preheat the oven to 150C/gas 2 and line a baking tray with parchment. Place 4 slices of cake on the tray and warm in the oven for 10 min. Remove from the oven and gently cut each slice in half. Arrange the cake pieces on a serving platter, add the yoghurt, and compotes. Scatter the berries over and spoon over the seeds from one of the passion fruit, adding the other fruit halves.  Add a few mint sprigs, dust with icing sugar and serve.

Brunch the Sunday Way by Alan Turner and Terry Williamson

Redcurrant Fruit Spread

Low sugar jam spread – serve with cold meats or as a job or to top a yoghurt.

Sterilise 2 jam jars in warm oven.

Put redcurrants in large pan with 140ml (¼ pint) of water.  Bring to boil then cover and simmer over low heat for 8 mins.

Add sugar and cook gently without boiling for 2 minutes or until sugar dissolved.  Push fruit and liquid through a fine sieve to make a smooth fruit puree.

Put 2 tbs water in small heatproof bowl, sprinkle on gelatine, leave to soak.  Dissolve by standing bowl in pan of hot water.

Stir the melted gelatine into fruit puree.

When mixed pour into warmed jars, cover.  Leave to set overnight.  Store in fridge.  Use in 2 to 3 weeks.

Chocolate Rum Torte

• 3ozs caster sugar

• 3 eggs

• 5ozs butter split into 3ozs + 2ozs for topping

• 1½ ozs plain flour

• Tsp baking powder

• 8ozs dark cooking chocolate split into 4ozs for cale and 4ozs for topping

• Vanilla essence

• 1 tbs rub

• Walnuts to decorate

Melt 3ozs butter in basin over hot water.  As it melts add 4ozs chocolate and the caster sugar and a few drips of vanilla essence.  Take off heat.

Separate eggs, stir in egg yolks.  Add sifted flour and baking powder.  Whisk egg whites until stiff and fold in with metal spoon in figure of eight.

Grease & line tin with greaseproof. Loaf tin is ideal or 7” cake tin.  Bake 350F for 45 to 50 mins.  Keeps about a week – untried in our house but cake is better for keeping a couple of days.

When cake is cooked and cold put on topping…

Topping:  Melt 2ozs butter over pan of hot water.  Add 4ozs chocolate and run.  Pour over cake. Decorate with walnuts.

Mum’s note:  An elegant chocolate cake.

Chocolate Colettes

Homemade chocolates

• 6 ozs plain chocolate – not baking chocolate

• 3 tbs double cream

• ½ tbs brandy

Melt ½ choc – stir until smooth.  Spread 18 – 20 petite paper cases with a layer of choc, let it set in fridge for 1 hour.  Melt rest of chocolate & stir in cream, stir over gentle heat until mix just begins to bubble, blend in brandy.

Remove from heat, beat with wooden spoon until quite cold.  Pipe or spoon into choc cases.  Let it set overnight. Store in fridge.

Mum’s note:  Yummy chocolates, great present idea.

Xmas Apricot Jujubes

• 8 ozs dried soft apricots – Israeli are the best

• ½ teacup icing sugar

• 1 tablespoon ground coriander

• 3 tbs rum or brandy

• Shelled pistachio nuts

Put apricots in food processor until finely chopped.

Place apricots in food processor until finely chopped.

Place in mixing bowl, add icing sugar very slowly a little at a time and knead with hands until fairly stiff.

Add coriander and rum to brandy.  Mix should not be too sloppy.  Shape into marble-sized balls.  Place a peeled pistachio on each in centre.

Leave overnight to dry on a rack covered with tea towel.  Put in cases and boxes next day.

Mum’s note:  Paul not happy if I did not produce these every Christmas.  They are a delight.

Banana and Cinnamon Muffins

• 1½ cups self-raising flour or wholewheat

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

• ¼ tsp ground nutmeg

• 3 overripe bananas well mashed

• 6 tbs melted butter

• 2/3 (135g) cup of light brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 2 tbs milk

• Walnuts or blueberries optional

Oven at 200C.  12 muffin cases ready.

Whisk flour, baking powder, soda, salt, cinnamon & nutmeg.  Mash bananas, beat in melted butter, brown sugar eggs, vanilla extract and milk.  Pour in dry ingredients into wet ingredients.  Batter should be thick.

Bake 5 mins at 200c then turn oven down to 170C for 15 minutes.  Poke a toothpick in & if clean they are done.

Mum’s note:  The kids love these, especially Nicola.

Felix’s Apple Cake

From t’Smalle Café & Wine Bar on Egelantiersgracht in Amsterdam

• 4 eggs

• 50 g caster sugar

• 2 tbsp lemon juice

• 1 tbsp of lemon zest

• 150 g granulated sugar

• 250 ml sunflower or light olive oil

• 250 g plain flour

• 2 tsp baking powder

• 1 tsp mixed spice

• 750g tart cooking apples

• 50 g flaked almonds

• 23cm greased tin

Cold pressed olive oil is the best to use.  Either serve as a pudding or afternoon tea treat with ice cream or on its own.

Heat oven to 170C, gas 3.  Beat eggs with caster sugar for 5 mins or until pale and fine.

Mix lemon juice and zest, 100g of the granulated sugar and add to egg mixture.  Beat very well.  Add oil beating until incorporated.

Sift in flour, baking powder and mixed spice.  Fold in well.  Peel apples, quarter and slice.

Scrape half of the batter into a deep sided 23cm greased baking tin and then scatter on ½ of the sliced apples.  Spoon on remaining batter, cover with rest of apples and scatter with the remaining 50g of granulated sugar plus the flaked almonds.

Bake 1½ hours then turn off heat, partly open door and leave to cool in oven.

Mum’s note:  A very lovely apple cake well worth making.

Ginger Snaps

From Mum’s Aunt May in Sunderland…  Old family recipe on the Wood side of the family.

• 1 lb plain flour

• ½ lb margarine

• ½ lb sugar

• ½ lb treacle

• Pinch of salt

• 2 teaspoons ginger

• 1 teaspoon bicarb of soda

• A little milk

Melt fat, syrup and sugar.  Mix in bi-carb with milk & mix into sifted flour.  Dollop onto a baking sheet.

Cook 350 – 375F (170C fan oven) for 10 to 12 mins.

Much too delicious!

Torda al Manandorle – Almond cake

• 8 oz ground almonds

• 8 oz sugar (granulated)

• 4 eggs separated

Mix almonds, sugar and egg yolk.  Whisk egg whites.  Add whites to mixture gently.  Place in buttered tin and cook in oven for 35 minutes or so at 400F (200C).

Cool.  Sprinkle with icing sugar.

Muffins

Makes 18 small muffins

• 30 g very soft unsalted butter

• 4 tbs honey

• 3 eggs

• 40 ml sunflower oil (1tbs good oil)

• 50 ml milk

• 480g wholemeal flour

• 2 teaspoons baking powder

• Large handful crushed cornflakes

• 2 tsps ground mixed spice

• 1 apple grated

• Zest of ½ lemon

• 100 g blueberries

• 100 g raspberries

• 2 ripe bananas squashed

Preheat oven 180C.  In large bowl mix butter and honey.  Add eggs, beat until smooth, add oils.  Put remaining ingredients apart from the fruit in another bowl in the order in which they are listed, mixing a little between additions.

Gradually add dry ingredients to the wet mix combining very lightly.

The less you beat the flour the fluffier the muffins will be.  Finally add the fruit and stir through.  Spoon into paper cups in the muffin tin.  Bake 20 mins until golden.

Jill Dupleix Flourless Chocolate and Almond Cake

Yum Yum!

• 200g dark bitter chocolate

• 1 tbsp strong expresso coffee

• 1 tbsp rum or brandy

• 150 g caster sugar

• 150 g butter

• 100 g ground almonds

• 5 eggs

• Icing sugar for dusting

Melt choc, coffee, rum or brandy, sugar and butter choc in double saucepan.

Remove from heat, stir till well mixed.

Add ground almonds, mix well.

Stir and beat in egg yolks one at a time.

Beat egg whites until stiff and peaky.  Stir in a couple of spoonful’s into the choc mixture to lighten it, then gently the rest.

Turn into a buttered and floured 8” round or square tin.

Bake 180 for 40 -50 mins – less for a fudgey cake, more for a cakey one.  Leave to cool in tin before removing gently.  Dust with icing sugar.

Galette Breton

From Elizabeth and Peter during their visit in 2008.

For 4

• 18 to 20 cm plate size foil containers (disposable foil baking tins).  Grease containers.

• 400 grams plain flour

• 400 grams butter

• 400 grams caster sugar

• 4 eggs

• Pinch of salt

Mix butter, sugar and salt.  Add eggs & flour – similar to sponge.

Turn into tin.  180C for 30 to 35 minutes until pale golden colour.

Will freeze.

Mum’s note:  Good for packed lunches

Chocolate expresso brownies

Prep 30 mins  Cook 30 mins  -  Servs 6

• 200 g butter

• 200 g bitter chocolate – dark (chopped)

• 4 eggs

• 200 g caster sugar

• 2 tbs of expresso or strong black coffee

• 200 g plain flour (sifted)

• Pinch of salt

Heat oven to 180C.  Line 25 x 20 cm baking pan or roasting tray with buttered foil or greaseproof.

In a double saucepan over simmering water melt chocolate and butter stirring until smooth.  Remove from heat and half cool it.

In a large bowl beat eggs and sugar with electric or hand beater until pale.  Beat in coffee and choc mixture.  Fold in sifted flour and salt.

Pour batter into pan and bake for to mins to 25 mins.  It should be crusty on top, gooey inside.  Leave to cool in pan.

Serve warm as a pudding or cool & cut into squares and serve with coffee.

Sue Murray’s Choc Cake

Rich and moist

Needs 20 – 22.5 cm spring form tin

• 320g 75-80% dark chocolate

• 160 g butter

• 160 g caster sugar

• 5 eggs

• 40 g ground almonds

Heat oven to 180c.

Set bowl over pan of water or use double saucepan.  Melt slowly chocolate, sugar and butter.

Take off heat – add egg yolks one at a time.

Whisk egg whites until stiff and peaky.

Fold almonds into chocolate mixture.  Add egg white 2 spoons to lighten mixture then fold in very carefully the remainder.

Put into base lined and buttered – 20 to 22.5 cm springform tin.

Cook for 40 to 45 mins.

Centre should be just cooked and coming away from sides of tin.  Cool and turn out.

All in one bread

Makes one 850g loaf.

• Olive oil or pumpkin seed oil for greasing tin

• 300 ml lukewarm water – you may not need all

• 1 x 7g packet dried yeast

• 1 tsp sugar

• 500 g wholemeal bread flour plus dusting work surface

• Generous pinch salt

• 4 tbsp ground seeds (e.g. sunflower, pumpkin, chia)

• 1 tbsp poppy seeds

• 2 tbsp honey

• 1 tbsp porridge oats

Grease 25 x 10 cm loaf tin with oil.  Sprinkle lightly with flour.

Preheat oven to 160c.

In small bowl mix 50ml of water with yeast and sugar.  Sit bowl somewhere warm such as airing cupboard until contents begin to foam – about 30 mins.

Mix flour, salt, seeds.  Make well in middle and add yeast mix, honey and generous splash of water.  Mix with a firm hand as water is absorbed.  Add more water until you have a dough with minimal lumps.  Sprinkle a large bowl with flour and sit dough inside.  Cover with clingfilm and leave in warm area for 20 to 30 minutes.

At this point punch dough to knock out air, tip onto floured surface, kneed 3 to 4 minutes.  When smooth and springy put in loaf tin and sprinkle with oats.  Leave to rise again.  When double the size, poke gently with finger, if it bounces back just slightly its ready to go in oven for 30 to 35 minutes.  Loaf done when top is golden and it sounds hollow when tapped.

Allow to cool in tin before turning out.

Barm Brack (Irish Tea Bread)

Kids love it spread with jam or peanut butter.

Needs 2 loaf tins.  Oven on 180C (350F).

• 1 lb mixed fruit – can be anything but Aus sultanas & lexia raisins, plus dried apricots work well

• 8 oz granulated sugar

• 4 level tbs golden syrup

• 12 oz self-raising flour

• 3 oz all-bran (breakfast cereal)

• ½ pint hot strong tea

• Whisky (best), rum, brandy or whatever to hand

• 1 standard egg or 2 small

Leave fruit, sugar, allbran, syrup to soak overnight in the tea.  Cover over.  Best to do this in the afternoon the previous day.

In the morning, add egg and flour.  Put in prepared tins in the centre of oven for 1 to 1¼ hours.  When cooked brush with syrup to glaze.  Leave in oven until cold.

Chocolate cake

Swiss, 3 Michelin star recipe.  Michael and Marie Pierre Troisgros in Renne, France.

25 x 18 square cake tin, lined, buttered and floured.

Cooking time 30 mins at approx 160C.

• 150 g butter

• 150 g 72% dark chocolate

• 3 egg yolks, 4 egg whites

• 150 g caster sugar

• 1 tbsp flour

• 70g white sesame seeds

Prepare tin.  Place butten and broken chocolate in double saucepan and melt.  Separate eggs.  Mix egg yolks with ½ of the sugar (75g).  Beat well. Add the tablespoon of flour and the egg yolks to the melted choc and mix.

Whip up egg whites with a pinch of salt, then add rest of sugar.  Carefully fold all together.  Put in prepared tray.  Sprinkle with sesame seeds and bake (30 mins).

Everlasting Syllabub

Serves four to six

A beguilingly simple recipe from Elizabeth David, An Omelette and a Glass of Wine (Penguin).  Popular desert in England from 16th century.

• 1 lemon

• 1 small glass or 125 ml (4 fl oz) white wine or sherry

• 2 tbsp brandy

• 50 g sugar

• 330 ml (11 fl oz) double cream

• Nutmeg

The day before the syllabub is to be made, thinly pare the rind (grate) of the lemon and squeeze out the juice.  Put the rind and the juice in a bowl with the wine and brandy and leave overnight. Next day, strain the wine and lemon mixture into a large deep bowl. Add the sugar and stir until it has dissolved. Slowly pour in the cream, stirring all the time. Grate in a little nutmeg. Now whisk the mixture until it thickens and will hold a soft peak on the whisk. This may take five minutes, or as long as 15; it depends on the cream, the temperature and the method of whisking. (Unless dealing with a large quantity of cream, an electric mixture can be perilous. A couple of seconds too long and the cream is a ruined and grainy mass. For a small amount of cream, a wire whisk is perfectly satisfactory and just as quick.)  When the cream is ready, spoon it into small glasses (70-80ml or 3fl oz) until filled to overflowing.  Once in the glasses the cream will not spoil nor sink nor separate - an everlasting syllabub.

Plum and Cardamom Fool

• 1 kb dessert plums, stoned & sliced

• 4oz caster sugar

• 4 cardamom pods, split and seeds removed, then crushed

• 2 tsps lemon juice

• 150 g fresh custard – M & S one is good.

• 2 x 200 g Greek yoghurt

Put the plums, sugar, cardamom seeds, lemon juice in pan.  Cover, bring to boil.  Simmer 20 to 25 mins or until blums soft but still holding the shape.

Pour in cold bowl – leave 30 mins.

Remove eight slices of plums to decorate & set aside.  Strain plums, reserving juices.  Puree in food processor then pour into bowl.  Boil juices 3 – 4 minutes until reduced to 3 tbsp then stir into plum puree with custard and one tub yoghurt until smooth.

Spoon into tumblers, chill for up to 2 hours.  Decorate with yoghurt and plum slices.

Tirami Su or Zuppa Inglese

• 1 egg yolk

• Tbs sugar

• Tsp vanilla sugar

• 9 oz mascarpone cheese

• 6 oz of strong black coffee

• 1 tbs coffee liqueur or brandy

• 10 to 12 boudoir or savoiardi biscuits

• 1 -2 tbs unsweetened cocoa powder

Put egg, vanilla sugar and ordinary sugar in bowl and mix to creamy consistency.  Add mascarpone cheese and fold in to obtain a cream.  Put coffee in bowl with coffee liqueur or brandy.  Dip biscuits for a second or two in coffee mixture letting them absorb just enough to keep firm and not fall apart.

Starting with biscuits, arrange in dish (one or individual) alternate layers of biscuits with mascarpone.  Dust with cocoa powder and put in fridge overnight.

Mum’s note:  Pick-me-up cake

Green Fruit Salad

• 4 oz caster sugar

• ¼ pint water

• Juice lemon or lime

• Grated root ginger (about 2 – 3 tsp)

• Ripe Gala melon

• ½ lb green grapes

• Two kiwi fruits

Make syrup using sugar and water.  Pour in bowl, add juice and grated ginger into warm syrup.  Add fruits.  Marinate several hours.  Chill.  Best made day before.

Mum’s note:  This looks fabulous served in a glass bowl.

California Pistachio Power Bites

Makes 30

Biscuit base:

• 225g butter

• 150g soft brown sugar

• 1 tbs vanilla extract

• 275g plain flour

• 100g rolled oats

• 100g unsalted pistachio nuts, finely chopped

Fruit-nut layer:

• 35g butter

• 35g soft brown sugar

• 1 tbs plain flour

• 2 tbs orange juice

• 100g large seedless raisins

• 100g dried ready-to-eat apricots, quartered

• 100g unsalted pistachios

Preheat the oven to 180C/350F/Gas 4.  Grease a 30cm x 20cm Swiss roll tin.  Beat the butter, sugar and vanilla extract until light and fluffy.  Mix in the flour, oats and nuts.  Press into the tin using the back of a wet spoon.  Bake in the oven for 15 to 30 minutes until set and golden.  For the fruit layer, beat the butter and sugar until soft.  Stir in the flour and orange juice before gently mixing through the fruit and nuts.  Spread over the biscuit base and bake for a further 10 minutes until fruit is glossy.

Cool a little in the tin before cutting into 30 squares.  Transfer to a wire rack to cool fully.

Little Lemon pots

Feeds 6.  Takes 45 mins.

Small, cute, tangy and done beforehand.  The perfect dinner party finale

• 6 x 65g eggs

• 175 g (almost 1 cup) castor sugar

• 125ml (half cup) lemon juice

• 1 tbsp lemon rind

• 150ml cream

• Icing sugar for dusting

Heat oven to 160C / gas mark 3.  Whisk the eggs and sugar in a bowl until well mixed.  Stir in the juice and grated lemon rind and lightly whisk in the cream.  Scoop of the discard any froth and strain into 6 x 100 ml oven proof pots or white ovenproof Chinese tea cups.

Place in a baking tray and fill the tray with hot water to halfway up the sides of the pots.  Bake 20 to 25 mins or until the custards have set with just a tiny wobble on the surface.  Remove and serve warm or at room temperature, dusted with sugar.

Mum’s note:  make with the coconut macaroons.

Coconut macaroons

Feeds 6. Takes 25 min.

Crisp little biscuits to serve with the lemon pots or with coffee.  Make these a day or two ahead of time If you like.

• 2 egg whites

• half cup (100g) castor sugar

• 2 cups 1160g) desiccated coconut

Oven to 1800/gas mark 4.  Whisk the egg whites, sugar and coconut in a bowl until they lightly come together.  With wet hands, press the mixture unto a flat, square shape of about 1 cm (half an inch) high, on a board or bench.  Use a small, upturned liqueur glass to cut out rounds, and place on a lightly oiled or nonstick baking tray.  Bake for 15 minutes in the centre of the oven until very lightly golden.  Cool on a wire rack, and store in an airtight jar.

Tiffin

Very rich sweetmeat to serve with coffee.

• 50g seedless raisins

• 2 tbsp brandy

• 175g good quality dark chocolate

• 125g unsalted butter

• Pinch salt

• 125g whole candied peel

• 150g digestive biscuits broken up small

• 75g hazelnuts, toasted and roughly chopped

Line base and sides of 15-20cm square shallow baking tin with edible rice paper.  Soak raisins in brandy for 1 hour.  Break choc and put with butter and salt in double saucepan.  As soon as choc has melted turn off heat – stir in raisins and rest of ingredients.  Put in prepared tin, press down evenly.  Chill overnight in fridge.  Turn out cut into squares (small ones).  Store in airtight container.

Almendrados

Makes 16-20, Takes 25 min.

These delicate little almond meringue biscuits are made from just three ingredients: almonds, sugar and egg-white.

Serve at the end of the meal with coffee, or with an afternoon cup of tea.

• 100g caster sugar

• 125g ground almonds or blanched almonds

• 1 small egg white (30 g)

• 16-20 whole skinned almonds

Heat the oven to 150C/300F/gas mark 2. Beat the ground almonds, sugar and egg white together with a wooden spoon until smooth. Using wet hands, pat out the dough to a height of 1cm and use a small, upturned glass to cut out 16 to 20 circles, reforming and patting out as you go.

Transfer the rounds to a buttered baking sheet, top each one with a whole almond, and bake for ten minutes, then raise the temperature to 160C/315F/ gas mark 3 for five minutes or until the biscuits are lightly golden but still a little squidgy inside.  Gently transfer to a wire rack and cool.

Pistachio Cookies

Makes 20 or so

• 1¾ cup ground almonds

• 1¾ cup icing sugar

• 1⅔ cup pistachio ground lightly

Mix these 3 ingredients.  Add zest 1 lemon.  2 eggs.

 Mix well, form into golf size pieces of dough and dip in icing sugar.

Bake 350F (180C) 15 mins.  Cool.

Should be soft or give 5 mins more if you prefer a crispier finish.

Chocolate Caramel Squares

For the shortbread:

• 4oz butter

• 2oz caster sugar

• 6oz plain flour, sieved

For the caramel filling:

• 4oz butter

• 2 oz caster sugar

• 2tbsp golden syrup

• 5fl oz condensed milk

For the chocolate topping:

• 4oz plain chocolate

• 2oz butter

You will need a square tin of about 7” diameter.  Preheat the oven to gas mark 4/180C/350F.  To make the shortbread, cream the butter and sugar together, add the flour and bind together well.  Roll into a square and press into the tin.  Bake in the oven for 20-30 minutes until golden brown.  Cool in the tin.

Place all the caramel ingredients in a saucepan and stir until dissolved.  Bring to a boil and cook, stirring, for 5-7 mins.  Cool slightly before spreading over the shortbread and leaving to set.

Finally, melt the chocolate and butter together over a low heat and spread over the caramel.  Then the chocolate has set, cut into small squares.

Chocolate Brownies

• 7oz margarine

• 6oz cocoa

• 4 eggs size 3

• ½ tsp salt

• 14oz soft light brown sugar

• 1tsp pure vanilla extract

• 4oz plain flour

• 4oz walnut pieces roughly chopped

For the topping:

• 3 x 50g bars plain choc

• 25 walnut pieces or halves

Preheat oven 350F.  Grease 9” square deep cake tin, line base with greaseproof – grease that as well.  Put margarine in pa, sieve cocoa powder on top.  Heat gently until margarine melts stirring all the time.  Remove from the heat, leave until lukewarm.  Next break eggs in large bowl, add salt.  Whisk until foamy, gradually whisk in sugar 1 tablespoon at a time until mix is thick creamy foam.  Whisk in vanilla extract using large metal spoon fold in coca mixture slowly and while it still looks marbled fold in sifted flour.  Add walnuts.

Transfer to cake tin, level the surface.  Bake in centre of the oven for 1 hour.  Skewer should be clean when checking.  Turn right way up and immediately lay unwrapped bars of choc on top. Leave 5 mins.  When melted spread over surface.  Cut into pieces, add walnuts to top.

Orange Pancakes

• 175g plain white flour

• 2tsp caster sugar

• 3 eggs

• 125g butter (split into 50g and 75g)

• 75g icing sugar

• 2tbsp Grand Marnier (optional)

• 450ml fresh orange juice

• Orange zest

Sieve 175g (6oz) plain white flour, preferably unbleached, a good pinch of salt and 2 level tsp caster sugar into a bowl. Beat together two large eggs and one yolk. Make a well in the centre of the flour mixture and add the eggs. Using a whisk or wooden spoon and starting in the centre, gradually mix the eggs with the flour, slowly adding 450ml (¾ pint) milk. Beat until the batter is covered with bubbles. Cover and stand in a cold place for at least 30min.

Just before cooking the pancakes, stir in 50g (2oz) melted butter this - makes all the difference to the flavour and texture and means you can cook them without greasing the pan each time.

Meanwhile, make the orange sauce. Put 75g (3oz) butter, grated rind of two small oranges, 75g (3oz) icing sugar, 2tbsp Grand Marnier (optional) and 450ml (¾ pint) fresh orange juice into a pan and cook over a low heat until the butter has melted and the sugar has dissolved.

Place a non-stick crêpe pan over a high heat and pour in a small ladleful of batter (enough to form a film in the base). It should cook immediately loosen the edges with a palette knife, flip over and cook briefly on the other side. Fold and slide on to a plate, spoon the warm sauce on top, sprinkle with orange zest and serve.  Repeat with the remaining batter.

309 cals per serving; makes 8 pancakes 

Quick Apple Tart with Whipped Cream

• Flour for dusting

• 250g frozen ready-made puff pastry (defrosted)

• 1 tsp cooking oil

• 1 lemon

• 1 tbsp caster sugar

• 4 medium cox apples

• 2 tbsp icing sugar

• Butter

• 150g whipping cream or crème fraiche

• 2-3 tbs calvados

Preheat oven to 475F or 240C.  dust a suitable surface with flour and roll out puff pastry very thinly.  Cut out 4 circles using a saucer as a guide.  Sprinkle a little water on oiled baking sheet lay out circles of pastry.  Lightly prick pastry.

Squeeze lemon juice into bowl, stir in caster sugar.  Peel, core and slice apples into thin segments.  As you work place the slices in the sweetened lemon juice.  Cover pastry with slices of overlapping apple circles.  Dredge with icing sugar and dot each with butter. Place baking sheet in hot oven, cook 10 mins or so until pastry crisp and golden, apples tender and scorched in places.  Serve hot or warm or cold with cream whipped with calvados.  I like to add calvados to lemon and sugar.

Classic Lemon Tart

Manoir Au Quat Saison

Preparation time:  30min, plus 1hr chilling, 5min standing and 15min cooling; cooking time: 50 min
380cals, 22g fat,  42g carbohydrates per  serving; serves 8  

PASTRY

• 150g (5oz) plain flour

• 75g (3oz) unsalted butter, chilled and cut into cubes

• 50g (2oz) icing sugar

• 2 large yolks  

FILLING

• 1 large egg, plus 4 large  yolks

• 150g (5oz) caster sugar

• Grated zest of 4 medium-sized lemons

• 150ml (5fl oz) freshly squeezed lemon juice (about 4 medium lemons)

• 150ml (¼ pint) double cream

TO DECORATE

• Fresh or frozen raspberries, defrosted

• Icing sugar to dust  

TIPS

• If you have a very sweet tooth add 1-2tbsp icing sugar to the lemon filling at step 5.

• Remember oven temperatures vary, so  check the tart at step 6,  after 15min of cooking.  Turn round if cooking unevenly otherwise the eggs might curdle.

• Freeze the cooled tart  for up to three months then defrost for 3hr at room temperature.

1. Preheat oven to 190°C (170°C fan oven) mark 5. For the pastry, tip flour, a pinch of salt and butter into a processor and pulse until mixture resembles breadcrumbs. Add icing sugar, pulse again, add egg yolks and pulse until mixture just holds together but doesn't quite form a ball.

2. Dust a worksurface lightly with flour and turn out the dough. Knead gently to bring the mixture together. Shape the dough into a ball and flatten slightly. Wrap in clingfilm and chill for at least 30min (this will make the pastry easier to handle).

3. Unwrap the pastry and roll out into a circle on a lightly floured worksurface - if the pastry sticks to the surface, gently ease a palette knife under it and use to loosen. Grease and flour a 23cm (9in) diameter x 2.5cm (1in) deep loose-based flan tin and line with the pastry.

4. Press pastry into edges of tin and trim excess. Chill for 30min. Put tin on a baking sheet. Line case with greaseproof paper and baking beans and bake for 10min. Remove paper and beans and bake for 8-10min until just cooked. Reduce oven to 170°C (150°C fan oven) mark 3.

5. Meanwhile, to make the lemon filling, put the whole egg, egg yolks and caster sugar in a bowl and beat together well with a wooden spoon or balloon whisk until smooth.  Carefully stir in the lemon zest, lemon juice and cream and mix together. Leave to stand for 5min.

6. Ladle three-quarters of filling into the pastry case, position the baking sheet on the oven shelf and ladle in rest. Bake for 25-30min or until the filling bounces back when touched lightly in the centre.  Cool for 15min to serve warm, Or cool  completely and chill.  Decorate and serve.

Mum note:  Just decorate with icing sugar, but you could use raspberries.

Plum and Cardamom Pie  

A large rustic fruit pie that's easy to make and takes very little time to put together.

Preparation time: 15min, plus 30min cooling; cooking time: 30min
356cals per serving; serves 6  

• 250g (9oz) ready-rolled sweet shortcrust pastry

• 900g (2lb) mixed yellow and red plums, halved, stoned and quartered

• 2-3 green cardamom pods, split open, seeds removed and crushed or chopped

• Beaten egg or milk for glazing

• 50-75g (2-3oz) caster sugar, plus extra to dust

1. Heat a flat baking sheet in the oven at 220°C (425°F) mark 7.

2. Roll the pastry a little thinner into a rough circle about 30cm (12in) diameter.  Put it on a floured baking sheet, preferably without a lip.

3. Pile the fruit in the centre of the pastry and sprinkle with the crushed cardamom seeds and sugar (if the plums are tart you'll need all of it, if ripe and sweet use a little less).  Fold in the pastry edges and pleat together around the plums.

4. Brush the pastry with beaten egg or milk and sprinkle with sugar.  Place on the preheated sheet and bake for 30min or until the pastry is golden brown and the plums just tender.  The juices will begin to bubble a little from the pie as it cooks.

5. Leave pie to cool for 10min, then carefully loosen the pastry around the edges.  Cool for another 20min before transferring very carefully to a serving plate.  Sprinkle the pie with a little extra sugar and serve warm with cream or vanilla ice cream.

Toffee Sauce

Put 75g (3oz) unsalted butter, 50g (2oz) demerara sugar. 1 level tsp ground ginger and 75g (3oz), golden syrup into  a saucepan. Mix with the wrist over a low heat until smooth, then bring to the boil and simmer for 3 min. Add 3 tbsp double cream and  stir into the sauce, bring back to the boil and  remove from the heat. Serve warm with baked apples or drizzle over the Sticky Ginger Ring instead of the icing.

Sticky Ginger Ring

A rich, dark and delicious spiced cake crowned with an irresistible golden unrefined icing and: slivers of zingy stem ginger.

Preparation time: 15min, plus cooling; cooking time: 1hr
420cals, 13g fat, 75g carbohydrate per slice; makes 8 slices

• 100g (3½ oz) butter, diced, plus extra to grease

• 100g (3½ oz) soft brown sugar

• 3 level tbsp black treacle

• 100ml (3½ f1 oz) milk

• 2 tbsp brandy

• large egg, beaten

• 150g (5oz) plain flour

• 2 level tsp ground ginger

• 2 level tsp ground cinnamon

• 1 level tsp bicarbonate of soda

• 75g (3oz) ready-to-eat pitted prunes, chopped coarsely

• 225g (8oz) organic icing sugar, sifted

• 2 pieces stem ginger, drained from syrup and roughly chopped

1. Preheat the oven to 150°C (130C fan oven) mark 4. Using your hands, generously grease a 21.5cm (8½ in), 600ml (1 pint) capacity round ring mould with butter,  (We used a ring mould available from John Lewis.

2. Put the butter, sugar and treacle in a saucepan and heat gently until melted, stirring all the time.  Add the milk and brandy and cool, then beat in the egg.

3. Sift the flour, spices and bicarbonate of soda into a large mixing bowl.  Make a well in the centre, pour in the treacle mixture and stir together until all the flour has been combined - it should have a soft dropping consistency.  Then, stir in the chopped prunes.

4. Pour the mixture into the greased ring mould and bake in the oven for 1hr or until the cake is firm to the touch and a skewer inserted in the centre comes out clean.  Leave to cool in the tin for 10min, then loosen the sides of the cake and turn out on to a wire rack.

5. To make the icing, mix the icing sugar with about 2tbsp hot water to create a coating consistency. Drizzle over the cake and down the sides, then decorate with the stem ginger.

TO STORE: Complete steps 1-4, wrap in greaseproof paper and store in an airtight container for one week.

TO FREEZE: Wrap the cake in clingfilm and foil. Freeze for up to one month.

TO USE: Thaw for 3hr and complete the cake.

TIP:  If you prefer, cook in a 450g (1lb) loaf. tin for about 1hr 5min.

Carrot and Orange Squares  

A light, moist cake with a scrumptious cream cheese topping that's only subtly sweetened.
Preparation time: 15min, plus cooling; cooking time: 40min
450cals, 32g fat, 39g carbohydrate per square; makes 12 squares  

• Butter to grease

• 250ml (8fl oz) sunflower oil

• 225g (8oz) caster sugar

• 3 large eggs

• 225g (8oz) self-raising flour, sifted with a pinch of salt

• 250g (9oz) carrots, coarsely grated 

• 1tsp orange flower water, optional (We used English Provender Sainsbury's)

• 50g (2oz) butter, preferably unsalted

• 200g pack cream cheese (We used Philadelphia - full or half fat)

• 40g (1½ oz) organic icing sugar, sifted

• Grated rind of 1 orange and 2tbsp juice

• Zest of 1 orange to decorate  

1. Preheat the oven to 180C (160C fan oven), gas mark 4.  Grease and baseline an 18x28cm (7x11in) by 2.5cm (1in) deep tin.  Whisk the oil and sugar together, then whisk in the eggs one at a time.  Gently fold the flour into the mixture followed by the carrots and orange flower water.

2. Pour into the tin and bake for 40min or until golden and a skewer inserted in the centre comes out clean.  Leave in the tin for 10min, then turn out on to a wire rack to cool.

3. To make the icing, beat together the butter and cream cheese until light and fluffy.  Beat in the icing sugar, orange rind and juice.  When the cake is cold, remove the lining paper, cover with a 5mm (¼ in) layer of icing and decorate with orange zest.  Cut into 12 squares to serve.

TO STORE:  Keep in an airtight container.  The cake will stay fresh for up to one week without the topping.

TO FREEZE:  Cut the carrot cake into squares, wrap in clingfilm, then in foil and freeze for up to  one month.

TO USE:  Thaw at cool room temperature for 2hr.

Chocolate and Brandy Torte

This impressive chocolate torte is ready in an hour.

If you're a lover of squidgy brownie-like chocolate cake, use the metric measurements - they're more generous so you'll have a denser, moister cake.

Preparation time: 10min, plus cooling; cooking time: 45min
595cals, 36g fat, 58g carbohydrate per slice for 6, 446cals, 27g fat, 44g carbohydrate per slice for 8; serves 6-8

• 125g (4oz) butter, diced, plus extra to grease

• 225g (8oz) plain chocolate broken into pieces

• 3 large eggs, separated

• 125g (4oz) light soft brown sugar

• 50ml (2f1 oz) brandy

• 75g (3oz) self-raising flour, sifted

• 50g (2oz) ground almonds

• Icing sugar to dust

1. Preheat oven to 180°C (160°C fan oven) mark 4.  Grease and baseline a 20.5cm (8in) springform tin.  Put the diced butter and chocolate pieces in a bowl and place over a pan of simmering water.  Stir until melted and smooth.  Remove from the heat and put to one side.

2. Whisk the egg yolks and brown sugar until pale and creamy, then whisk in the brandy and melted chocolate on a low speed.  Fold the self-raising flour and ground almonds into the chocolate mixture with a large metal spoon.  Put the mixture to one side.

3. Whisk the egg whites to the soft peak stage.  Beat a large spoonful of the egg white into the chocolate mixture, then carefully fold in the remainder with a large metal spoon.

4. Pour the mixture into the prepared tin and bake at 180°C (160°C fan oven) mark 4 for 45min or until a skewer inserted into the centre comes out clean.  Allow the cake to cool in the tin for 10min, then turn it out on to a wire rack.  Remove the lining paper from the base of the cake when it's completely cold, then dust the top with sifted icing sugar.

TO FREEZE:  Complete to the end  of the recipe, but  don't dust with icing  sugar.  Wrap in a freezer bag and freeze for up to one month.

TO USE:  Thaw the torte at cool room temperature for 2hr.  Dust with sifted icing sugar to serve.

Lemon Drizzle Loaf

The secret of this cake's intense citrus flavour is the light lemon syrup that's poured over at the end - a welcome alterative to the more classic glacé icing.

Preparation time: 15min, plus cooling and soaking; cooking time: 1hr 15min
280cals, 12g fat and 43g carbohydrate per slice; makes 10 slices

• 225g (8oz) self-raising flour, sifted

• Pinch of salt

• 125g (4o2) butter, diced

• 225g (8oz) caster sugar

• 2 large eggs

• 2 large lemons, preferably unwaxed

• 2 level tbsp lemon curd

• Preheat the oven to 180°C (160C fan oven) mark 4. Line a 900g (2lb) loaf tin with a non-stick loaf tin liner (available from Lakeland Limited).

• Mix the flour and salt together in a large bowl, rub in the butter until the mixture resembles breadcrumbs, then stir in 125g (4oz) sugar.  Add the eggs, grated rind and juice of one lemon and 1tbsp lemon curd to the dry ingredients.  Mix together to make a soft consistency.

• Spoon into prepared loaf tin and bake for 45-55min or until golden and well risen and a skewer inserted into the middle comes out clean.  Leave to cool in the tin for 10min, then lift out the cake, keeping it in the loaf liner.

• Peel the remaining lemon with vegetable peeler and leave the rind to soak in 450ml (¾ pint) hot water for 30min - longer if you have time.  Put the water and peel into a pan, bring to the boil and simmer for 10min.  Add the remaining Sugar and bubble for 10min or until reduced by about one-third.  Remove from heat and stir in the remaining lemon curd and 1 tbsp lemon juice.  Allow to cool a little.  Pierce the cake several times with a skewer and drizzle the syrup over the cake while it's warm, then decorate with the lemon peel.  

TO STORE: Keep the cake in an airtight container for up to one week.

TO FREEZE: Wrap cake in clingfilm and freeze for up to  one month.

TO USE:  Thaw the loaf at cool room temperature for 4hr.

TIP:  There's nothing to worry about if the top of the cake cracks when baking - it's meant to.  

Mum’s note:  A great lemon drizzle

Victoria Sandwich with Jam & Mascarpone Cheese

• 6oz butter at room temp plus extra to grease

• 6oz caster sugar

• 3 medium eggs – beaten

• 6 oz self-raising flour

• 5oz mascarpone cheese (150g)

• 4 level tbs raspberry jam

• Icing sugar to dust

Preheat oven (160 fan).  Grease and baseline two 18cm (7”) round tins.  Use non-stick parchment paper to line.

Put butter and sugar in bowl, cream with handheld whisk beater until very fluffy, light and increased in volume.  Add eggs gradually and continue to beat until very thick.  Gently fold in flour with metal spoon or spatula, divide mixture into tins.  Smooth surface with palette knife.  Bake 25-30 mins – golden & firm to touch and shrinking away from sides of tin.

Cool slightly in tins and turn onto wire rack – remove paper.  When cold spread with cheese and jam.  Use fine sieve and dust with icing sugar.

Apple and Blueberry Cake  

This recipe is great served warm with dollops of crème fraiche as a dinner party dessert and just as tempting served cold with a cup of tea.

Preparation time: 20min, plus cooling; cooking time: 1hr
390cals, 15g fat, 63g carbohydrates per portion; serves 8  

• 225g (8oZ) self-raising flour, sifted

• ½ tsp salt

• 125g (4oz) butter, diced, plus extra to grease

• 175g (6oz) granulated sugar, preferably golden

• 2 large eggs, beaten

• 2 large Granny Smith apples, cored and sliced

• 125g (4oz) punnet blueberries

• 175g (6oz) apricot jam

• 1tbsp lemon juice

1. Preheat the oven to 190°C (170°C fan oven), gas mark 5, then grease and baseline a 20.5cm (8in) springform tin with a sheet of non-stick parchment paper.  Put the self-raising flour and salt in a large mixing bowl, add the diced butter and rub in the flour until the mixture looks like fine breadcrumbs.  Then add 125g (4oz) of the granulated sugar along with the beaten eggs and stir well.

2. Spread half the mixture in a thin layer in the tin, then layer the sliced apples and the blueberries evenly over the surface, setting aside a little of the fruit for the top of the cake. Sprinkle with the remaining sugar, then spoon in the rest of the cake mixture. Add the remaining apple slices and blueberries, pressing them down slightly into the mixture.

3. Bake for 45-55min or until risen and firm to the touch.  Insert a skewer into the middle of the cake - if it comes out clean the cake is cooked.  Cool in the tin for 10min, then unmould and place on a wire rack to cool.

4. Warm the jam and lemon juice in a small pan until evenly combined.  Sieve the mixture and, while it's still warm, brush it over the top of the cake, Serve immediately.

Lime and saffron ice-cream

Makes at least 2 pints

If there is ever a way for a gent to impress a lady, a homemade ice-cream is probably it.  This version is simple to make, with such lovely flavours, and, even better, needs no ice-cream maker.

For the meringue base:

• 500g granulated sugar

• 5 egg whites  

For the flavour:

• 4 limes

• 100g granulated sugar

• 600ml double cream

• 1 tsp saffron in 1 tsp very hot water  

In a pan, dissolve the sugar for the meringue in 150ml water, then put on the heat and bring to the boil.  Boil for about 3 minutes and, as you are doing that, half-whip the egg whites.  Pour the sugar syrup from a height onto the egg whites, whisking all the way until the mix is very thick and cooled down completely.

For the flavour, zest 3 of the limes, then squeeze out their juice and put all this to one side.  Slice the other lime and heat it with the sugar and 300ml water.  When the flesh of the lime starts to break down, tip the whole lot into a food processor and spin for a few seconds.  Stir this mix into the meringue, picking out any large pieces of zest along the way, but you are definitely looking for a chunky texture.  Then add the reserved juice and zest.

Whip the cream to the soft-peak stage.  Add the saffron and gently fold into the meringue base. Taking care not to overwork it, mix it just enough to bring everything together.  Tip into a container, cover with a lid and freeze for a minimum of 6 hours, or overnight.  No need to stir. 

Boiled Fruit Cake

This was Mum’s Aunty Bella (mum’s mothers’ sister).  She would make this for the kids.

Serves 8

• 150g butter

• 300g sultanas

• 300g currents

• 180g soft brown sugar

• 1tsp mixed spice

• 1tsp cinnamon

• 1tsp ground ginger

• 1 tsp bicarb soda

• 250ml water

• 2 eggs, beaten

• 150g plain flour

• 150g self-raising flour

Heat oven 180C.  In saucepan place first 9 ingredients.  Bring to boil, stir and set aside to cool.  Add eggs one at a time, beat well with wooden spoon.

Sift both the flours into mix and beat well.  Pour into lightly oiled cake tin (8” diameter).  Bake 1 hour until a skewer is clean when poked in the middle.  Remove and allow to cool slightly in tin.  Cool and store in airtight tin for up to one week.

Konrad’s Christmas Cake

Half measurements for 2 loaf tins.

• 250g almonds whole

• 250g hazelnuts

• 250g walnuts

• 375g raisins

• 375g figs

• 375g apricots

• 250g prunes – no soak variety

• 250g dried pears

• 250g dried apples

• 375g sugar

• 7 eggs

• 375g self-raising flour

• 9 dessertspoons rum

• Spices – cinnamon, cardamom, nutmeg, ground cloves

Whisk eggs, sugar and flour.  Add nuts, spices and fruit,

Makes 4 loaf tins 1lb size.

Keeps 4 weeks.

Bake 180C for 40 – 45 minutes.

Mum’s note:  These are fabulous and make incredible Christmas presents.  Cut very thinly, they are like stained glass windows.

Tarte Tatin

Pottery flan dish.

• 4oz butter

• 6oz caster sugar

• Apples

• 4oz shortcrust pastry

Spread butter and sugar in dish.  Add finely sliced apples.  Place pastry on the top.

Cook at 375F for 30 mins approx. until pastry brown and juices bubbling.

Invert onto serving plate.

Shortcrust pastry

• 4oz / 100g cold butter, cut into chunks

• 6oz / 175g plain flour

• 2 egg yolks

• 3tbs caster sugar

Preheat oven to 220C.  Rub butter into flour in large bowl.  Add egg yolks, sugar, 2 – 3 tbs cold water and stir until mix forms a ball.  Wrap in greaseproof paper and rest in fridge 15 mins.

Elizabeth’s Austrian chestnut Cake

Use springform tin or loose bottomed tin.

Oven on at 160C to 180C depending on oven.

• 1 kg chestnut puree unsweetened

• 280g butter

• 260g sugar

• Packet vanilla sugar or 2 – 3 tbs

• 2 whole eggs plus 4 egg whites

Mix the butter, sugar and eggs and whip together until soft and frothy.  Add chestnut puree then fold in 4 egg whites (previously whipped).

In oven for 45mins to 1 hour depending on oven.

Serve with whipped cream and maraschino cherries (or Mum suggests scatting over the top a couple of crumbled Marron Glace).

This cake can be reduced in quantity for a smaller version.

Mince Pies

Recipe from Marcus Wareing

DOREEN'S MINCE PIES

Makes 12-16, depending on size

"My wife Jane's mother always brings the mince pies and her pastry is divine," says Marcus.  “The secret is to use self-raising flour and icing sugar.  She also cheats by using a luxury brand of  mincemeat and adding brandy.”

• 8oz/225g self-raising flour

• 2 tsp icing sugar

• 2 good pinches sea salt

• 2oz/60g lard

• 2oz/60g butter

• About 2-3 tbsp ice-cold water

• ½ x 425g jar luxury mincemeat

• 1-2 tbsp brandy

• 1 egg yolk beaten with 2 tsp water  

Put the flour, sugar, salt and both fats into a food processor and whizz until they form fine crumbs.  Tip the mixture into a large bowl.

Mix in the water in dribbles, stirring briskly with a flat table knife until the mixture starts to come together.

Using your hands, pull into a firm but soft ball, kneading lightly until smooth.  Wrap in clingfilm and chill for 20 minutes.  Set the oven to 190C/375f/gas mark 5.

Divide the dough into a three-quarters piece and a quarter piece.  Roll out the larger piece to a rectangle about the thickness of a £1 coin.  Stamp out rounds 3in/7.5cm in diameter and press gently into a 12-hole bun tin.  

Roll out the remaining pastry and cut out rounds about 2in/5cm for the tops.  We like to use some of our son Jake's little biscuit cutters and stamp out shapes from the centre of the smaller rounds.  Any trimmings can be kneaded gently together and re-rolled for more bottoms and tops.

Mix brandy into the mincemeat (optional). Then spoon 1 heaped tsp into each pastry case and top with the smaller rounds. Brush all over with the egg glaze.  

Bake for about 15 minutes until golden brown and crisp.  Remove and cool.

Rhubarb and Brown Sugar Crumble

Prep 20 mins – cook 40 mins.  Serves 4 – 6.

Oven on at 350F / 180C / Gas 4

• 150g plain flour

• 310g soft brown sugar

• 175g unsalted butter, cold and but into chunks

• 50g ground almonds

• Pinch of salt

• 1.5kg rhubarb peeled and chopped into large chunks

• Large knob unsalted butter

Preheat oven to 180C.  Sift flour into mixing bowl.  Add 110g of sufar, butter, ground almonds and salt.  Massage with tips of fingers until mixture clings together in large crumbs.  Don’t overwork it.

Place rhubarb in buttered ovenproof dish.  Dot with butter and sprinkle with remaining brown sugar.  Spread crumble mix evenly over the top.  Place in middle of oven.  Cook 40 mins.  Allow to cool before serving – 10 mins or so.

Flourless Italian Chocolate Cake

From Jill Dupleix.  This is really fabulous.

Rises slightly in oven only to deflate, crack and wrinkle into a rustic mess as to cools.  All part of the charm.

Prep time 20 mins – Cook 50 mins.  Serves 6.

• 200g dark and bitter chocolate (Lindt is good)

• 1 tbsp strong expresso coffee

• 1 tbsp rum or brandy

• 150g caster sugar

• 150g butter

• 100g ground almonds

• 5 eggs, separated

• Icing sugar and cocoa (mixed) to dust

Melt chocolate, coffee, rum or brandy, sugar and butter in double saucepan or bowl over water.  Remove from heat, stir until well mixed.  Add ground almonds.  Mix well.

Beat in egg yolks one by one.  Beat egg whites until stiff and peaky.  Stir a couple of handfuls into choc mixture to lighten it before gently folding in remainder.

Turn into buttered and floured 8” round or square tin.  Bake 180C, Gas4 for 40-50 mins, less if you want a fudgy texture, more if you like it cakey.

Leave to cool in tin before gently removing from tin.  Dust with sugar and cocoa. 

Simple Lemon Tart

From Jill Duplix.  Prep 20 min – Cook 60 min

Serves 6 to 8

• 350g sweet shortcrust pastry

• 5 eggs

• 180g caster sugar

• 100ml fresh lemon juice

• 2 tsp grated zest unwaxed lemons

• 180ml double cream

• Icing sugar for dusting on top to serve

Butter a 10” (24cm) tart tin with removable base.  Line pan with shortcrust pastry, trim edges.  Refrigerate 30 mins.  Heat oven to 200C.  Prick pastry then cover with foil and fill with ceramic beans.  Bake 10 mins.  Remove foil and beans.  Return to oven for 5 minutes more.  Lower oven temp to 160C.

Beat eggs and sugar until creamy.  Whisk in lemon juice and zest with a very light touch, then the cream.  Pour mix into tart shell – do this on oven rack inside oven to minimise spillage.  Bake 45 – 50 mins or until just set.  Cool 1 hour approx.  dust with icing sugar to serve. 

Devon Apple Cake

• 8oz butter softened

• 8oz caster sugar

• 4 eggs

• 8oz self-raising flour (sifted)

• Apples

Cream butter and sugar.  Add eggs.  Fold in flour.

Use 8” lined cake tin.  Add ½ mixture on top, put a very thick layer of thinly sliced apples, sprinkle with demerara sugar and 1tbs cinnamon.

Put rest of mix on top of apples and sprinkle more demerara and cinnamon.

Cook in moderate oven for 45 mins approx until slightly brown.

Serve warm.  Is best with clotted cream or eat cold as a cake.

Mum’s note:  Café Cache recipe, Dartmouth, Year 2000.

Rice Krispie Cakes

Make nests, add small easter smartie eggs.

• 50g cooking choc

• 50g butter, melted

• 2 tbs golden syrup

• 75g Rice Krispies

Mix all, adding Rice Krispies last.  Make into nests and put in chocolate mini eggs to decorate.