Pies & Pastry – Sweet

Profiteroles (serves 6) 

Butter	75g  / 3 oz plus extra for greasing
Plain flour	75g / 3 oz plus some for dusting
Milk	6 tablespoons
Water	6 tablespoons
Eggs	2
Double cream	200ml / 7 fl oz
Chocolate	100g / 3 oz
Caster sugar	50g / 2 oz

Soften the butter. Grease a baking tray with butter and dust with flour. Pour the milk and 5 tablespoons of water into a saucepan. Add the butter. Bring to boil over a low heat. Remove the pan from the heat. Add the flour all at once and stir well. Return to the heat and stir constantly until the mixture comes away from the sides and bottom.  Beat in the eggs one at a time. Spoon into a piping bag. Pipe into small mounds on a baking sheet.  Bake for 15 minutes. Leave to cool on a wire rack.

To make the topping, melt the chocolate with 1 tablespoon of water in a small pan over a low heat. Stir in the butter and sugar and cook till thickened. Remove from heat and leave to cool. Whip the double cream. Make a slit in the side of the mounds and fill with whipped cream. Pour the chocolate over the top.

Pear Tarte Tatin (serves 4)

Butter	90g / 3oz
Brown sugar	90g / 3oz
Pears	2
Lemon	1
Puff pastry	300g / 10oz
Plain flour (for rolling pastry)	60g / 2oz

Cut the pears into thick slices. Juice and zest the lemon. Roll the puff pastry into 24cm diameter. Rub the butter onto a round ovenproof pan (23cm diameter). Sprinkle with brown sugar. Mix the pears with the lemon zest and lemon juice. Arrange the slices on the sugar in the pan. Put the pan on a gently heat until the sugar starts to dissolve. Turn the heat up and cook till the pears start to caramelise. Place the puff pastry on top. Cook in the oven for 20-25 minutes at 200°C until the pastry is crisp and brown. Remove from the oven and turn into a heat-resistant pan. Brown under the grill.

Apple and Cinnamon Pie

Sweet Shortcrust Pastry

Unsalted butter – soft	½ lb
Plain flour	1 lb
Salt	Pinch
Eggs	2 medium
Icing sugar	2oz

The method is as per shortcrust pastry above. Add the icing sugar with the flour at the beginning.

Apple and Cinnamon Filling

Bramley (cooking) apple	1
Cinnamon stick	½
Or ground cinnamon	½ teaspoon
Castor sugar	4oz
Water	¼ pint
Raisins	Optional

Peel and cut the apple and place in water. Add sugar and cinnamon. Cook apple until soft (take out cinnamon stick) and mash. Cool immediately.

Cut pastry in half and roll out bottom to ¼ cm thick. Place pastry on greased dish and add the cooled filling. Cover with rolled top, crimp edges and egg wash. Make and air vent with a knife.

Bake until golden brown at 200°C, gas 6, for about 25 minutes.

When baked, dust with icing sugar and let cool before cutting.

Pineapple Spring Roll

pineapple	One-tenth
Icing sugar	A dusting
Orange	¼
Unsalted butter	25g / 1oz
Filo pastry	2 sheets
Mint leaf	1
Sesame seeds	pinch

Peel and core the pineapple. Cut into 3-inch strips. Shred the mint and combine with the fruit. Squeeze the orange over the mixture and dust with icing sugar. Melt the butter. Lay out one filo pastry sheet and brush with warm butter. Place the mixture in the centre and the fold the sides over the filling to meet in the middle. Brush again with butter. Roll up. Brush the top with butter. Dust with icing and sprinkle with sesame seeds. Place the spring roll on a tray and bake in a hot oven until golden brown.

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Pies and Pastry – Savoury

Shortcrust Pastry

(approx. 10 tarts – 10cm diameter)

Unsalted butter – soft	½ lb
Plain flour	1 lb
Salt	Pinch
Eggs	2 medium

Rub salt, flour and butter together until crumble-like in texture. Handle as little as possible. Beat eggs and add to the mix to form a ‘roll-able’ paste.

Let it rest for ½ hour.

Roll out to ¼ cm thick.

Butter dishes and place pastry into dishes. Puncture the base with a fork.

Line with greaseproof paper and fill with baking beans.

Bake in the oven for 20 mins at 180°C, gas 4.

NB. To make more or less pastry the quantity of flour to butter is always 2:1

Quiche Lorraine

Shortcrust pastry	Blind baked and cooled
Lean, cooked bacon or ham	3-4oz
Eggs	3
Double cream	½ pint
Salt	½ tsp
Black pepper	To taste
Nutmeg	Pinch
Chives, chopped

Beat the eggs and cream with seasonings, cooked bacon and chopped chives.

Place mixture into baked tart case and cook for 25-30 minutes or until the mix has cooked browned.

Chicken and Leek Pastie

Shortcrust pastry
Chicken supreme	1 – diced
Leek	4oz
Onion	2oz
Salt	To taste
Pepper	To taste
Butter	1oz
Plain Flour	1oz
Double cream	2 fl oz
Herb of choice
Chicken stock	½ pint
Egg	1 – for egg wash

Slice leek and dice onion. Rub flour and butter together to make paste (beurre manié). Poach chicken, leek and onion in stock until cooked and remove. Boil stock and thicken with beurre manié, simmer for 4-5 mins and add cream. Bring to boil and add chicken mix. Take off heat, season and cool. Roll out pastry and cut a circle. Place cooled mix in the centre and make crimped purse. Egg wash and bake for 20 mins at 200°C, gas 6.

Salmon en Croute (serves 1)

Salmon	1 fillet
Baby spinach	Large handful
Puff pastry	90g / 3oz
Garlic	1 clove

Smash and finely chop the garlic. Heat the oil in a pan. Add the garlic and spinach. Take pan off the heat. On a floured surface, roll out the puff pastry large enough to cover the salmon. Place the spinach mix in the middle of the pastry and place the salmon on top. Season the salmon. Cover with puff pastry and bake in the oven until the salmon is cooked though – 200°C for 10-15 minutes until golden brown.

NB if you want to add chilli, chop and add at the same time as the garlic.

Steak and Ale Pie

Puff pastry	6 oz
Egg	1 – for egg wash
Stewing beef	4oz
Carrot	½
Onion	¼
Ale	A glug
Tomato puree	1 teaspoon
Beef stock	½ pint
Flour	For dusting and rolling
Vegetable oil	1 tablespoon

Lightly flour the beef and season it. Roughly chop carrot and onion. Sal the floured meat in oil and brown, add onions, carrots and tomato puree. Slowly brown the mix and add the ale. On a low heat, add stock to cover. Bring to the boil and simmer until the sauce has thickened and the meat tender (more stock may have to be added until the meat is tender). Leave to cool.

Roll out puff pastry to ¼ cm thick. Put the mix in the dish and cover with the puff pastry. Crimp the edges and egg wash. Make a small air rent in the middle with a knife.

Bake for 20-25 mins at 200°C, gas 6, until pastry is brown and puffed.

Gluten Free Baking

Bread Loaf

Gluten & wheat free white bread flour blend	450g / 1lb
vinegar	1 teaspoon
salt	1/2 teaspoon
easy blend yeast	2 teaspoons
sugar	2 tablespoons
Tepid milk	325ml / 11 fl oz
eggs	2
oil	6 tablespoons

Beat together in a large bowl the eggs, milk and vinegar. In another bowl, mix together the flour, yeast, salt and sugar. Add the two mixtures together to a sticky dough. Add the oil while continuing mixing. Oil a 1 kg/ 2.2lb bread tin and put the dough in the tin. Cover and put in a warm place and prove for 1 hour.

Bake in a pre-heated over for 45 minutes at 220 deg C / Gas Mark 7.

Cup Cake (makes 12 ordinary sized or 8 bumper sized)

Butter or Margarine	150g / 6 oz
Caster sugar	150g / 6 oz
Eggs	3 medium
Vanilla extract	½ teaspoon
milk	5 tablespoons
Self raising flour	150g / 6 oz

Heat the oven to 180C/350F/Gas 4. Mix together the butter and sugar until the mixture is fluffy and light. Beat in the eggs and vanilla. Beat in the flour and milk. Divide the mixture the cupcake cases.. Fill up to no more than three-quarters. Bake for 10-15 minutes in a preheated oven at 200 deg C / Gas Mark 6. .

Butter Icing for Cup Cakes

Butter, softened	140g / 5 oz
Icing sugar	280g / 10 oz
Milk	½ teaspoons
Food colouring	Few drops

Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar with one tablespoon of the milk. Beat until creamy then add the food colouring and mix well. Add extra icing sugar to thicken or a little extra milk to make more runny if necessary.

Victoria Sandwich

Butter or Margarine	150g / 6 oz
Caster sugar	150g / 6 oz
Eggs	3 medium
Vanilla extract	½ teaspoon
milk	5 tablespoons
Self raising flour	150g / 6 oz

Heat the oven to 180C/350F/Gas 4. Line 2x18cm/7in cake tins with baking parchment Mix together the butter and sugar until the mixture is fluffy and light. Beat in the eggs and vanilla. Beat in the flour and milk. Divide the mixture the cupcake cases.. Fill up to no more than three-quarters. Bake for 10-15 minutes in a preheated oven at 200 deg C / Gas Mark 6. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool. Sandwich the cakes together with jam, whipped cream and berries.

Fruit Scones ( makes 4 large ones)

Gluten free bread flour	450g / 1lb
Caster sugar	80g / 3oz
Butter at room temp	80g / 3 oz
Mixed dried fruit	50g / 2 oz
Eggs	3
Milk	250ml / 8.5fl oz
Extra flour dusting	Little
Dried fruit	50g / 2oz
Gluten free baking powder	5 teaspoons

Preheat the oven to 220C/425F/Gas 7. Sift the flour and salt into a bowl and add the butter. Rub lightly until the mixture looks crumbly. Add the sugar, 2 eggs and baking powder and turn gently with a wooden spoon. Add half the milk, turning gently. Add the remaining milk a  little at a time to form a dough. Turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones. Place the scones on the lightly greased baking sheet and leave to rest for a few minutes. Beat the remaining egg to make a glaze and brush the scones. Bake them in the middle of the oven for 15-20 minutes or until they are well risen and golden brown.

Chocolate Chip Muffins (makes 8)

Gluten free plain flour	225g / 8oz
Caster sugar	70g / 2oz
Eggs	2
butter	112g / toz
Milk	125 ml / 4 fl oz
Baking powder	1 teaspoon
Chocolate buttons	170g/ 6oz

Butter and eggs should be atom temperature. Cream the butter until soft. Add the sugar. Beat until light and fluffy. Beat in the eggs one at a time. In a bowl, sift the flour and baking powder then sift it again. Fold into the butter mixture, alternating with the milk. Stir in the buttons. Divide the mixture between the cake trays or gently spread into paper or silicon cupcakes. Fill up to no more than three-quarters. Bake for 25-30 minutes. Allow to cool for 10 minutes.

Cupcakes and Whoopie Pies

Cup Cake (makes 12 ordinary sized or 8 bumper sized)

Butter or Margarine	110g / 4 oz
Caster sugar	110g / 4 oz
Eggs	2 medium
Self raising flour	110g / 4 oz

Heat the oven to 180C/350F/Gas 4. Line 2x18cm/7in cake tins with baking parchment. Use a hand mixer to cream the butter and the sugar together until pale. Beat in the eggs. Sift over the flour and fold in using a large metal spoon. The mixture should be of a dropping consistency – if it isn’t, add a little milk. Divide the mixture between the cake trays or  gently spread into paper cupcakes. Fill up to no more than three-quarters. Bake for 12 minutes. Allow to cool for 10 minutes.

Butter Icing for Cup Cakes

Butter, softened	140g / 5 oz
Icing sugar	280g / 10 oz
Milk	½ teaspoons
Food colouring	Few drops

Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar with one tablespoon of the milk. Beat until creamy then add the food colouring and mix well. Add extra icing sugar to thicken or a little extra milk to make more runny if necessary.

Whoopie Pie Marshmallow Fluff (makes enough for 4 large pies)

Egg whites	1 ½
Caster sugar	75g / 2 ½ oz
Golden syrup	1 tablespoons
Salt	½ Pinch
Vanilla essence	½  teaspoon

Put all the ingredients in a stainless steel bowl and place over a pot of boiling water. Hand whisk continuously until the sugar has dissolved for about

10-15 minutes until the mixture is frothy and a bit opaque.

Remove from the heat and whip the mixture using a mixer on high speed until it is thick and white. Spread onto the pies

Love Heart Cupcake with Fondant Icing

Regal Ice
Food colouring	Few drops

Make up a cupcake batter as show above. Either put the batter into heart-shaped silicon moulds or into heart-shaped cups. For the icing – Take ¾ of the icing and roll in your hand then flatten with a rolling pin to about 1/8 inch thick. Cut out the required shape and lay on top of the cupcake. Now add food colouring to the rest of the icing and mash together well until the colouring is spread throughout. Cut out a little heart shape and lay it on top of the plain icing. 

Whoopie Pie ( makes 4 large pies)

Plain flour	90g / 3z
Cocoa powder	45g / 1 ½ z
Bicarbonate of soda	¾ teaspoon
Baking powder	¾ teaspoon
Unsalted butter	60g  / 2oz
sugar	100 / 3 ½ oz
egg	½
milk	112mll / ¼  pt
Vanilla essence	½  teaspoon
salt	¼ teaspoon

In a bowl sift the flour, cocoa powder, soda, and baking powder and stir in salt. In another bowl cream the butter and sugar until light and fluffy. Add the egg and then the milk and vanilla. Beat till combined. Then add the ingrediants from the other bowl slowly, mixing in. Chill for 30 minutes. Now drop 18 rounds of batter onto a baking tray. Bake in the middle of a preheated oven to 180 deg C/ Gas Mark 4 for 10-12 mins. Remove to w wire rack to cool. Spread the filling onto the flat surface. Top with another whoopee to complete the sandwich.

Macaroons

Macaroons (makes 20)

Egg whites	75g
Fine caster sugar	50g
Ground almonds	90g
Icing sugar	135g

Whisk the egg whites at room temperature to peaks. Gradually add  the caster sugar. Sift the ground almonds with the icing sugar and mix together. Add the egg white mixture. Use a plastic scraper to press down on the mixture for 5 minutes. Put into a piping bag and pipe the mixture out onto greaseproof paper and leave set for 30 minutes. Place on baking tray in the centre of an oven pre-heated to 160 deg for 10-12 minutes. Leave to cool.

Pipe the mixture onto one half of the shell.

Cover with another shell and decorate the top.

** If adding colouring, do so after you add the caster sugar

Chocolate Macaroons (makes 20)

Egg whites	75g
Fine caster sugar	50g
Ground almonds	90g
Icing sugar	135g
Cocoa powder	5g

Whisk the egg whites at room temperature to peaks. Gradually add  the caster sugar. Sift the ground almonds with the icing sugar and mix together. Add the egg white mixture. Use a plastic scraper to press down on the mixture for 5 minutes. Put into a piping bag and pipe the mixture out onto greaseproof paper and leave set for 30 minutes. Place on baking tray in the centre of an oven pre-heated to 160 deg for 10-12 minutes. Leave to cool.

Pipe the mixture onto one half of the shell.

Cover with another shell and decorate the top.

Bread – Italian & Indian

Garlic & Coriander Nan (serves 6)

Water	300ml
Caster sugar	1 teaspoon
Dried yeast	1 teaspoon
White bread flour	500g
Melted butter	For brushing
Salt	1 teaspoon
Lemon	A squeeze
2 cloves garlic	Finely chopped
Coriander	10 sprigs

Warm the water then add the sugar and stir to dissolve. Sprinkle on the yeast and whisk well. Place the pan somewhere warm until there is froth on top of it – about 15 minutes. Mix the flours, salt, coriander and garlic. Sprinkle over the lemon juice, then pour in the yeast mix. Add more water as necessary. Make a pliable dough, knead for 100 strokes. Cover and put in the fridge for at least 1 hour. When ready to cook them (just before serving) knead for another 50 strokes. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick. Preheat a tray under the grill, once hot, place the nans on it. Brush with butter and cook until puffed up and browned.

Kulcha Bread (makes 8-10)

Water	300ml
Caster sugar	1 teaspoon
Dried yeast	1 teaspoon
White bread flour	500g
Melted butter	For brushing
Salt	1 teaspoon
onion	1 large
Cumin	1 pinch
Garam masala	1 pinch
Fresh chili	1
Fresh coriander	1 sprig
garlic	3 cloves
Vegetable oil	Splash

Warm the water then add the sugar and stir to dissolve. Sprinkle on the yeast and whisk well. Place the pan somewhere warm until there is froth on top of it – about 15 minutes. Mix the flours, salt, coriander and garlic. Sprinkle over the lemon juice, then pour in the yeast mix. Add more water as necessary. Make a pliable dough, knead for 100 strokes. Cover and put in the fridge for at least 1 hour. When ready to cook them (just before serving) knead for another 50 strokes. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick.

Slice the onion. Chop the garlic. Heat a pan with oil and brown the onions over a low heat. Add the garlic and spices. Cook over a low heat for 20 minutes until caramelised. Add chilli and coriander. Let cool.

Place the cold onion mixturein the middle of the rolled dough. Fold ove4r. Roll again to form a ball. Brush with melted butter and bake in the oven at 200degC/Gas Mark 6 for 20 minutes turning halfway.

Pizza (makes 6 medium pizzas)

00 Flour	500g
Water	300ml
salt	¼ teaspoon
Dried yeast	1 ½ teaspoons

Sieve the flour. Heat the water to tepid. Put the flour, salt and yeast in a bowl. Mix slowly for 2 minutes adding the water. When the dough forms mix it fast for another 4 minutes then slow again for 2 minutes. Knead for 5 minutes and keep min a warm place for 1 hour until it doubles in size. Then bash the dough and form it into 6 balls and prove to 30 minutes.

To make a pizza, flatten the dough, stretching outwards from the middle, using clenched firsts. Flour a tray and put the pizza discs on top. Add the toppings and bake in an oven at 200degC/ gas mark 6 for 5-10 minutes or until topping is melted and the edges are crispy.

Mushroom Calzone (makes 6)

00 Flour	500g
Water	300ml
salt	¼ teaspoon
Dried yeast	1 ½ teaspoons
mushrooms	225g
passatta	To spread
mozzarella	175g

Sieve the flour. Heat the water to tepid. Put the flour, salt and yeast in a bowl. Mix slowly for 2 minutes adding the water. When the dough forms mix it fast for another 4 minutes then slow again for 2 minutes. Knead for 5 minutes and keep min a warm place for 1 hour until it doubles in size. Then bash the dough and form it into 6 balls and prove to 30 minutes.

Flatten the dough, stretching outwards from the middle, using clenched firsts.

Spread passatta, mushroom and cheese on half the dough. Fold. Flour a tray and put the calzone on top. Bake in an oven at 200degC/ gas mark 6 for 5-10 minutes or until topping is melted and the edges are crispy.

Rosemary & Sea Salt Foccaccia

Plain flour	400g / 14 oz
Warm water	375ml / ¾ pt
rosemary	1 sprig
Dried yeast	2 teaspoons
Olive oil	112ml / ¼ pt plus     3 tablespoons
Caster sugar	1 pinch
Maldon sea salt	2 teaspoons

Warm 225ml/ 1/2pt water. Mix the yeast with the water. Add the sugar. Rest for 5 minutes. In a bowl mix the flour and 1 teaspoon of salt. Add 3 tablespoons of oil and mix till a dough forms. Add more flour if necessary. Knead for 5 minutes. . Cover for 45 minutes. Punch dough and knead five more times. Cover and rest in a warm place for 30 minutes. Using your thumbs, press out onto a greased tray and pour over 1/4pt oil and 1/4pt water. Bake for 20-30 minutes at 200degC/Gas Mark 6 until the water has evaporated. Sprinkle with rosemary and sea salt.

Garlic Bread (makes 1 baguette)

strong flour	350g / 12 oz
salt	1/2 teaspoon
easy blend yeast	1 packet
olive oil	4 tablespoons
tepid water	250ml
Egg white	For glaze
maldon salt	1 tablespoon
lemon	½
parsley	3 sprigs
paprika	½ teaspoon
butter	112g/4oz
garlic	4 cloves

First, make the dough. Sieve the flour and salt into a large bowl.  Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. The dough is now ready to shape. Shape the dough into baguettes. Glaze with an eggwash. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.

Leave the bread for 20 minutes. Then slice, but not down to the bottom.

Juice the ½ lemon. Chop the garlic. Mix the butter till white then add the lemon juice, parsley, paprika and garlic. Butter the slices of bread. Return to the oven for 3-4 minutes until the butter melts.

Baking – Traditional

Fruit Scones ( makes 4 large ones)

Strong flour	450g / 1lb
Caster sugar	80g / 3oz
Butter at room temp	80g / 3 oz
Mixed dried fruit	50g / 2 oz
Eggs	3
Milk	250ml / 8.5fl oz
Extra flour dusting	Little
Dried fruit	50g / 2oz
Baking powder	5 teaspoons

Preheat the oven to 220C/425F/Gas 7. Sift the flour and salt into a bowl and add the butter. Rub lightly until the mixture looks crumbly. Add the sugar, 2 eggs and baking powder and turn gently with a wooden spoon. Add half the milk, turning gently. Add the remaining milk a  little at a time to form a dough. Turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones out by placing the cutter on the dough and giving it a sharp tap. Don’t twist the cutter, just push the dough out, then carry on until you are left only with trimmings – roll these and cut an extra scone.  Place the scones on the lightly greased baking sheet and leave to rest for a few minutes. Beat the remaining egg to make a glaze and brush the scones. Bake them in the middle of the oven for 15-20 minutes or until they are well risen and golden brown.

French Apple Tart

Golden Delicious Apples	1
Caster sugar	75g
Lemon	1
Puff pastry	100g
Butter	40g
Eggs	1
Double cream	1 tablespoon
Vanilla pods	Half

Peel, core and slice the apple.  Roll out the pastry to 5mm thick and with a saucer cut out a circle, place on a baking tray.  In a saucepan heat the juice of half a lemon, the vanilla, the sugar and the butter until dissolved.  Add the sliced apples and simmer for 1 minute.  Cool. Arrange the apples on the pastry and bake in a very hot oven until apples are caramelised.

Bakewell Tart

Plain flour	150g / 6oz
butter	230g/ 9oz
salt	Pinch
water	3 tablespoons
Raspberry jam	2 tablespoons
Caster sugar	150g / 6oz
eggs	4
Almonds ground	150g / 6oz
Almonds flaked	2 tablespoons
lemon	1

Zest the lemon. Cube 3oz of butter. For the filling – separate one of the eggs. Add that yolk to the 3 other eggs and beat. Lightly beat the remaining egg white.

Place the flour and 3oz butter and salt in a bowl. Rub the butter into the flour with your fingertips. Add the water and stir. Wrap the dough in clingfilm and chill for 15-30 minutes. Roll out pastry to 1/4in/5mm thick. Grease a 8in/20cm deep tin and line with the pastry. Prick the base with a fork. Chill for 15 minutes. Bake blind for 15 minutes at 325 C/ Gas Mark 3. Remove the beans, brush inside the pastry with egg white and bake for a further 5 minutes. Spread the jam on the base and leave to cool. Cream together the remaining butter and sugar. Add the egg mix a little at a time. Fold in the ground almonds and lemon zest. Pour into case and level out. Bake for 20 minutes. Sprinkle the flaked almonds on top and bake for a further 20 minutes.  

Victoria Sandwich

Butter or Margarine	110g / 4 oz
Caster sugar	110g / 4 oz
Eggs	2 medium
Self raising flour	110g / 4 oz

Heat the oven to 180C/350F/Gas 4. Line 2x18cm/7in cake tins with baking parchment. Use a hand mixer to cream the butter and the sugar together until pale. Beat in the eggs. Sift over the flour and fold in using a large metal spoon. The mixture should be of a dropping consistency – if it isn’t, add a little milk. Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.

Sandwich the cakes together with jam, whipped cream and berries.

Breadmaking

Plaited Bread

strong flour	350g / 12 oz
salt	1/2 teaspoon
easy blend yeast	1 packet
olive oil	4 tablespoons
tepid water	250ml
maldon salt	1 tablespoon

First, make the dough. Sieve the flour and salt into a large bowl.  Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. Shape the dough into three ropes of the same length and thickness.   The middle one should be in a straight line with the other two coming out at an angle. Lift the left rope over the middle rope so that the left tope becomes the middle. Lift the right over the middle so that the right becomes the middle. Repeat this process until the dough is fully plaited. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.

Stuffed Herb Rolls

strong flour			350g / 12 oz
salt			1/2 teaspoon
easy blend yeast			1 packet
olive oil			4 tablespoons
tepid water			250ml
maldon salt			1 tablespoon
mixed herbs			1 tablespoon

First, make the dough. Sieve the flour and salt into a large bowl.  Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. Shape the dough into rolls. Stuff with picked herbs. Add eggwash. Leave to rise for 30 minutes. Put in pre-heated oven for 20 mins at 200 deg C

Wholemeal Bloomer

Strong flour	175g / 6oz
wholemeal flour	175g / 6oz
salt	1/2 teaspoon
easy blend yeast	1 packet
olive oil	4 tablespoons
tepid water	250ml
maldon salt	1 tablespoon

First, make the dough. Sieve the flours and salt into a large bowl.  Save and add bran to the mix. Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. Shape the dough into a loaf. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.

Parmesan Baguette

strong flour	350g / 12 oz
salt	1/2 teaspoon
easy blend yeast	1 packet
olive oil	4 tablespoons
tepid water	250ml
maldon salt	1 tablespoon
Fresh parmesan	1 oz / 25g

First, make the dough. Sieve the flour and salt into a large bowl.  Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Add the parmesan. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. The dough is now ready to shape. Shape the dough into rolls. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C..