Recipe 15: Pecan Pie

Ingredients:

Pastry:
200g plain flour
115g Butter
2tbsp Caster Sugar
Cold Water

Filling:

70g Unsalted butter
100g light muscovado sugar
140g golden syrup
1 large Egg beaten
1 tsp vanilla extract
115g pecan nuts

Method:

1: Rub the butter into the flour until it forms breadcrumbs and then stir in the sugar and add a little water to make a firm dough. Cool for 15mins in clingfilm.
2: Preheat oven to Gas Mark 6/ 200c
3: Roll out the pastry to line a 9 inch tart tin. Prick the base with a  fork. Chill for a further 15mins.
4: Line the pastry with baking paper and fill with baking beans/rice and cook (bake blind) in the oven for 10minutes. Remove paper and beans/rice and cook for 5 more mins. Reduce oven to 180c/Gas Mark 4
5: melt the butter, sugar and syrup in a pan. Remove from heat and quickly beat in egg and vanilla extract.
6: Mix in the chopped pecans and bake for 35-45 mins in the oven until the filling has set. Serve warm or cold.

To see my tips and how I fared on this recipe click here!

Recipe 12: Lemon Drizzle Cake

Ingredients:

Oil 150ml 
caster sugar 200g 
Beaten eggs 4 
Plain Flour 200g 
Soured Cream 150ml 
Grated rind and juice of a lemon 1 

Icing:


Icing Sugar 4tsps 

1: Grease an 8inch cake tin. Preheat oven to 260c/Gas Mark 4
2: Sieve flour and baking powder in a bowl, then mix in sugar.
3: Whisk eggs, soured cream, lemon rind, half of lemon juice and oil.
4: Pour in tin and bake for 45-60 mins. Until golden brown.
5: When almost finished baking, make syrup by heating icing sugar and lemon juice in small pan on a low heat until it begins to bubble and turns syrupy.
6: As soon as cake comes out of the oven prick with a skewer and brush syrup over the top.

To see how I fared at this recipe check out this post!

Recipe 11: Coconut & Lime Cake

Ingredients:

Butter 175g 
caster sugar 175g 
Beaten eggs 3 
Self-Raising Flour 150g 
Desiccated coconut 80g 
Grated rind and juice of a lime 1 

Icing: 

Icing Sugar 175g 
Grated rind and juice of a lime 1 
toasted shredded coconut 25g

Method:
1: Grease an 8inch cake tin. Preheat oven to 260c/Gas Mark 3
2: Place the butter & sugar in a large bowl & beat together until pale and smooth. Gradually beat in eggs. Sift in flour and gently fold in. Fold in the coconut and lime rind & juice.
3: Spoon the mixture into tin and level the surface off. Cook for 1 hour 15mins. Leave to cool for 5mins in the tin and then remove to cool on a rack.
4: For the icing, sift icing sugar in a bowl stir in lime rind and juice. Spoon icing on top and allow to drizzle down the edges. Scatter extra coconut on the icing.

Recipe 10 - Classic Oatmeal Cookies:

Ingredients for 15:
 Plain Flour 70g 
Butter 90g 
Demerara Sugar 140g 
Small Egg 1 
Water 2 Tbsps 
Vanilla Extract 1 tsp 
Plain Rolled Oats 190g 
Salt 0.5 tsps 
Bicarbonate of soda 0.25g 

Method: 

1: Cream butter and sugar together then beat in the egg, water & vanilla extract until smooth. 
2: Mix the oats, flour, salt and bicarbonate of soda together in a separate bowl. Slowly mix into the creamy mixture. 
3: Place spoonfuls of the mixture onto a greased baking sheet making sure they’re well spaced. 
4: Cook until golden brown for about 15 minutes. Remove from the oven and sheet and leave to cool on a wire rack.

See how I fared at trying the recipe here.

Recipe 9- Chocolate Caramel Shortbread:

Ingredients for 12:
Base:
Plain Flour 175g 
Butter 115g 
Golden Caster Sugar 55g 

Filling and Topping:
Butter 175g 
Golden Caster Sugar 115g 
Golden Syrup 3 Tbsps 
Canned Condensed Milk 400g 
Plain Chocolate 200g 

Method: 

1: Grease and line the base of a 9inch shallow square tin. 
2: Using a food processor bind together butter, sugar and flour then press it into the prepared tin and smooth the top. Bake for 20-25 mins or until golden. 
3: Meanwhile, make the filling. Gently heat butter, sugar, golden syrup and condensed milk until the sugar begins to dissolve whilst constantly stirring. Bring to the boil and simmer for six to eight minutes stirring constantly and ensuring the entire mixture is moving (un-stirred mixture at the bottom will burn). When the mixture becomes thick immediately remove from the heat and add to the base. Chill the base in the fridge (about half an hour). 
4: Melt the chocolate and pour over the caramel and shortbread base. Chill in the fridge again until the chocolate is solid. Cut into slices and serve.

Check out how I fared at the recipe here!

Recipe 8 - Wholemeal Harvest Bread:

Ingredients for one small loaf:
Wholemeal Spelt Flour 225g 
Semi Skimmed Milk 2 Tbsps 
Salt 1tsp 
Sugar 1 tbsps 
Yeast 1 tsp (half a sachet) 
Warm Water 175ml 
Sunflower Oil 1.5 Tbsps + Extra for Greasing 

Method: 

1: Mix flour, milk powder, salt, sugar and yeast in a large bowl. Add oil and warm water (gradually) and mix until it makes a smooth dough. 
2: Knead on a lightly floured surface for ten minutes sprinkling extra flour if it is too sticky. Oil a bowl and add the dough, leave the bowl in a plastic bag for an hour in a warm place. 
3: Oil a loaf tin (or a making tray if shaping by hand). Knead dough again for one minute and then shape into the desired shape or add to tin with the fold in the dough facing down. Leave covered for 30 minutes. 
4: Bake for 30 minutes. Tap the bottom and it should sound hollow, leave until cooled on a wire rack.

Recipe 7 - Warm Spiced Apple Cupcakes

 Ingredients for 12:
Plain Flour 150g 
Butter 50g 
Demerara Sugar 70g 
Lightly Beaten Egg 1 
Baking Powder 1.5 Tsps 
Mixed Spice 0.5 Tsps 
Peeled and Cored Cooking apple 1, Medium sized
Orange Juice 1 Tbsp 
Topping: 
Plain Flour 40g 
Butter 25g 
Caster Sugar 40g 
Mixed Spice 0.5 Tsps 

Method: 

1: Topping - Rub butter into mix of flour, mixed spice & sugar until it resembles breadcrumbs. 
2: Beat butter and sugar until light and fluffy, then gradually beat in the egg. Sift in flour, baking powder and mixed spice and fold in. 
3: Chop apple up finely. Fold in Apple and orange juice into the mixture and add to the cases. Add the topping and press down gently to cover the dough. 
4: Bake for 30 minutes or until golden brown then leave to cool on a rack.

Check out my attempt at making them here!

Recipe 6 - Vanilla Frosted Cupcake

Ingredients for 12:
Self-Raising Flour 115g 
Unsalted Butter 115g 
Eggs, Lightly beaten 2 
Golden Caster Sugar 115g 
Milk 1Tbsp 
Frosting: 
Unsalted Butter 175g 
Sifted Icing Sugar 300g 
Vanilla Extract 2 tsps 
Plain Flour 450g 
Milk 2 Tbsp 

Method: 

1: Beat butter and sugar together in a large bowl then gradually beat the eggs in. 
 2: Sift in flour and fold in gently using a metal spoon. Fold in milk. 
3: Spoon mixture into paper cases. Bake in preheated oven for 15-20mins until golden brown. Leave to cool on wire rack. 
4: To make frosting: whisk butter, vanilla extract and milk in a large bowl until smooth. Gradually beat in the icing sugar and continue until mixture is smooth. 
5: Spoon into piping bag and pipe swirls on the top. Or Spoon mixture on and smooth with a fork.

Check out my attempt at making these!

Recipe 5: Naan Bread

Ingredients for 8:

Plain Flour 450g 
Sugar 2 Tsps 
Salt 1 Tsp 
Baking Powder 1 Tsp 
Egg 1 
Milk 250ml 
Sunflower Oil 2 Tbsp 
Fresh Red Chillis 2 
Fresh Coriander 15g 

 Steps: 
1: Sift Flour, sugar, salt and baking powder together. Whisk egg and milk together and gradually add, mixing with a wooden spoon until a dough is formed. 
2: Transfer dough to work surface. Make a well in the middle and add oil. Knead for three to four minutes (should have a smooth pliable dough). Wrap in Clingfilm and leave for an hour. 
3: Divide dough into 8 pieces. Cover with cling film and leave for 10-15 minutes. 
4: Make Naans into traditional teardrop shape. Mix chilli and coriander and press into the surface of naans. 5: Brush with oil & Cook each under a pre-heated grill until brown patches form and bubble appear. (One minute) and turn over and cook again for 45 seconds.

Recipe 4: Pecan & Maple Biscuits

Ingredients:
Pecan Nuts: 85g
Softened Butter: 115g
Maple Syrup: 2 Tbsp
Muscovado sugar: 85g
Beaten Egg yolk: 1
Self-Raising Flour: 115g
Cooking Time:
10-12 mins

Steps:
1: Pre-Heat oven to 190c/Gas Mark 5.
2: Keep 18 Pecan Halves and roughly chop the rest.
3: Place butter, maple syrup, and sugar in a bowl and beat together with a wooden spoon. Beat in egg yolk. 
4: Sift over the flour and add the chopped pecans. Mix to stiff dough.
5: Place 18 spoonfuls of the mixture onto greased tray/sheet top each with a pecan.
6: Bake for 10-12 minutes. Leave to cool on a rack.

Recipe 3: Walnut and Pecorino Scones

Ingredients:
Self-Raising Flour: 450g
Caster sugar: 50g
Butter: 85g
Pecarino Cheese: 50g
Walnut Pieces: 100g
Milk: 300ml

Steps:
1: Preheat oven to 200c/Gas Mark 6. Grease baking tray/sheet
2: Sift Flour and a pinch of salt into large bowl. Add butter and rub in until it resembles breadcrumbs. Stir in all the dry ingredients. Grate half of the cheese and mix in, and crumble the rest and mix in.
3: Stir in milk slowly until it forms a soft dough (don't feel like you need to use all of it).
4: Gently roll the dough out on a lightly floured surface until it's about 3cm thick . Cut out rounds with a
biscuit cutter. Put on greased tray/sheet.
5: Bake for 15 mins or until golden brown.

Best Victoria Sponge Cake Recipe

Ingredients:

6oz Self-Raising White Flour
60z Margarine
60z Sugar
1tsp baking Powder
Tsp Vanilla Essence
2 Large/3 medium Eggs


Steps:
1: PreHeat oven to 200c / Gas Mark 5. Grease two sandwich cake tins.
2: Cream Butter and Sugar using wooden spoon
3: Add beaten Eggs to mixture a little at a time. Beat thoroughly each time. Sift Flour+Salt and fold in.
4: Divide mixture between two tins put in the centre of the oven and bake for 25-30mins
5: Remove and remove cakes onto clean tea towel face down then flip them onto cooling rack.
6: When cool sandwich together with the jam and dust with icing sugar.

Recipe 2: Victoria Sponge Cake

Ingredients:

Eggs: 3
Raspberry Jam: 3 Tbsp
Self Raising Flour: 175g 
Salt: pinch
Caster Sugar: 175g
Butter at room temp: 175g + Extra for greasing 

Cooking Time:

25-30 min

Steps:
1: PreHeat oven to 180c / Gas Mark 4. Grease two sandwich cake tins.
2: Cream Butter and Sugar using wooden spoon
3: Add beaten Eggs to mixture a little at a time. Beat thoroughly each time. Sift Flour+Salt and fold in.
4: Divide mixture between two tins put in the centre of the oven and bake for 25-30mins
5: Remove and remove cakes onto clean tea towel face down then flip them onto cooling rack.
6: When cool sandwich together with the jam and dust with icing sugar.

Recipe 1: Crusty White Bread.

Ingredients:

Egg: 1 Egg Yolk: 1 Luke Warm Water: As Required Strong White Flour Bread Flour: 500g Plus extra for Dusting Salt: 1 1/2 Tsps White sugar: 2 Tsps Dried Yeast: 1 Tsp Butter: 25g (Diced) 
Cooking Time:

2 hrs Prep 30 Mins Cooking

Steps:

Step 1: Whisk egg and yolk then add warm water to make 300ml.
Step 2: Mix Dry Ingredients in a large bowl and rub in butter. Add Egg Water and work to Dough.
Step 3: Turn onto floured surface and Knead for 10 Minutes. Brush bowl with Oil, cover & leave in warm place for one hour (until doubled in volume).
Step 4: Oil a loaf tin. Knead dough for a minute until smooth. Shape to length of tin and three times width. Cover and leave for 30 mins to rise.
Step 5: Preheat oven 220c/Gas Mark 7 Bake for 30 mins or until Golden brown. If loaf is cooked a tap on the base will sound hollow. Leave to cool on wire Rack.