Chocolate Mug Cake

Sometimes you just need cake - fast!

This single serving cake is ready to eat in less than 5 minutes and is really simple.

Ingredients

4 tbsp self raising flour

2 tbsp cocoa powder

3 tbsp caster sugar

3 tbsp milk

3 tbsp sunflower oil

* in a regular sized coffee mug, mix all the ingredients together thoroughly. Take special care to incorporate all the flour that might be sitting at the bottom

* microwave on full power for1 minute 45 (700W)

* eat! A spoon might be useful

If you want to be fancy you could also add chocolate chips or top with cream. I like mini marshmallows in mine

Lemon Curd Cupcakes

I got a Hummingbird Bakery cookery book for my birthday, and this recipe is my version of their cupcake recipes

Ingredients (makes 20)

For the cake:
70g unsalted butter, softened
210g plain flour, sifted
250g caster sugar
1 tbsp baking powder
210ml milk
2 eggs
Zest of 1 lemon

For the icing:
250g icing sugar, sifted
160g unsalted butter, softened
1 tbsp milk
2 tsp lemon juice

Approx 60g lemon curd for filling

* heat oven to 170C
* put the flour, butter, sugar, baking powder and lemon zest in a big bowl and beat together with an electric mixer until the mixture looks like crumbs
* mix the eggs and milk together, then slowly beat into the flour mixture until it is smooth and free of lumps
* spoon the batter into muffin cases. I use my smallest measuring cup to portion out the mix so the cakes are all evenly sized
* bake for 20-25 minutes or until the cakes are golden brown and springy to touch
* leave on a wire rack until completely cool
* put the icing ingredients into a big bowl and whisk together with an electric mixer until well combined, light and fluffy
* with a sharp knife, cut a hole in the top of each cake. Fill the hole with a couple of grammes of lemon curd then replace the plug of cake to seal the hole
* top each cake with the icing

Blackberry and Apple Pie

My husband and I have decided to start a vegetable plot on a field which his family owns. At the moment it's mostly covered in brambles, so before we started to clear the ground we picked as many ripe blackberries as we could find. It's early in the season, but we ended up with over a kilogram! Time for pie! :-)

Ingredients (makes a 9 inch pie)
150g cold butter, cubed
275g plain flour
30g icing sugar
1 beaten egg
1/2 tbsp cold water
1 cooking apple, cored peeled and chopped
400g blackberries, washed
75g brown sugar
Beaten egg to glaze

* rub the butter into the flour and icing sugar until it looks like breadcrumbs and there are no big lumps of butter left
* add the egg and water and mix by hand until it forms a dough. Shape into a ball and chill for 30 minutes
* heat the oven to 180C and lightly grease a 9inch pie tin. I bought a disposable foil one since I don't currently own a pie tin
* roll out half the dough to line the tin. Try not to handle it more than you need to
* mix the fruit and brown sugar together and fill the pie base, then roll out the remaining pastry to put on top
* cut off any excess pastry and crimp round the edges of the pie with your fingertips. Make a couple of small holes in the lid to allow steam to escape and glaze the top with beaten egg
* bake for 20-30 minutes or until the pastry is golden and crisp

Nutritional info (per 1/8 pie)
Cal: 330, Fat: 16.4g, Carbs: 41.7g, Protein: 4.9g

Gingerbread

Great British Bake off is back on TV tonight, so I felt inspired to do a bit of baking myself.

Ingredients (makes 18)
225g plain flour
2tsp ground ginger
1tsp mixed spice
1tsp bicarbonate of soda
50g soft brown sugar
100g unsalted butter
150g black treacle
75g golden syrup
150ml semi skimmed milk
2 eggs, beaten

* heat oven to 150C and grease a brownie tin
* sieve together the flour, ginger, spice and bicarb and stir in the sugar
* melt together the butter, treacle and syrup, then beat in the milk and allow to cool
* add the eggs to the mixture and beat in well, then beat the treacle mix into the flour
* pour the mixture into the tin and bake for 75 minutes

Nutritional info
Cal: 146, Fat: 5.3g, Carbs: 20.8g, Protein: 2.3g

Chocolate Biscuits

Ingredients (makes about 30)
225g self raising flour
100g caster sugar
3 tbsp cocoa powder
100g butter
5 tbsp milk

* heat oven to 190C and grease a couple of baking trays
* mix the flour, sugar and cocoa together then rub in the butter
* add the milk and mix to a soft dough
* turn the dough out on to a lightly floured surface and bring together into a ball, kneading gently
* roll out to about 0.5 cm thick and cut into rounds or any other shapes you fancy
* bake for about 10 minutes then cool on a wire rack

I topped them with chocolate glace icing

Nutrition (per iced biscuit):
Calories: 64, Carbs: 10g, Fat: 2g, Protein: 1g

Fruit crumble

Any fruit works in a crumble, but I love tinned fruit as you don't need to stew it first. On this occasion I used peach and pineapple.

Ingredients (serves 4)
120g plain flour
80g butter
80g caster sugar
20g porridge oats
Ground nutmeg or other spice
1 tin sliced peaches, drained
150g pineapple chunks

* put the flour and 1/2 tsp of your choice of spice in a mixing bowl and add the butter, chopped into cubes.
* using your fingertips, rub the butter and flour together until the mixture resembles bread crumbs
* stir in the sugar and oats
* tip the fruit into an ovenproof dish and sprinkle over the crumble topping
* bake at 190C for 30 minutes
Best served with custard or cream

Hot Cross Buns

Ingredients (makes 12)
500g strong white flour
300ml milk
75g sugar
1tsp salt
7g fast action yeast
50g butter
1 egg, beaten
150g Sultanas
70g mixed peel
2 tsp cinnamon
1 tsp nutmeg

* heat the milk to hand hot
* in a large bowl, mix together the flour, sugar, salt, yeast, butter and egg, then gradually add the warm milk until a sticky dough is formed. Mix in the fruit and spices
* tip the dough out onto a lightly floured surface and knead for 5 minutes or until the dough is smooth
* put the dough back in the bowl, cover the top with oiled cling film and leave in a warm place for an hour until it has roughly doubled in size
* divide the dough into 12 equal parts and roll each into a ball. Place them on a baking tray lined with baking paper, spaced slightly apart so they have room to expand
* leave to prove for about an hour
* to add crosses to the top, mix 50g of plain flour with about 6 tbsp water to form a thick paste. Pipe crosses on top of the risen buns
* bake at 220C for 20-25 minutes
* to glaze the buns, brush the tops with a little melted apricot jam

Easter Nest Cakes

These are a bit of an Easter tradition in our house, ever since my daughter was little. She may be 18 now but it wouldn't be Easter without them.

Ingredients (makes about 18)
200g milk chocolate
100g plain chocolate
25g butter
4 shredded wheat
Bag of mini eggs

* melt the chocolate and butter in a large bowl over a pan of simmering water
* crush the shredded wheat very finely so it looks like little twigs and stir into the chocolate until well coated
* put spoonfuls of the chocolate mix into cake cases. Make a dip in the middle and put 2 or 3 eggs in
* leave to set

Bread and Butter Pudding

Ingredients (serves 4)
4 slices bread, buttered
Several handfuls sultanas or other dried fruit
75g soft brown sugar
1 tsp ground cinnamon
2 eggs
450ml semi-skimmed milk

* preheat the oven to 190C and lightly grease a baking dish
* mix together the sugar and cinnamon
* cut the bread into triangles and arrange, point up, in the dish. Between the layers add a sprinkle of fruit and the sugar mix
* mix together the milk and beaten eggs and pour over the bread. Top with any remaining sugar
* leave for 5 minutes so the milk soaks into the bread
* bake for around 35 minutes

As a variation, you could spread the bread with jam or marmalade

Nutritional info:

Calories: 318, Fat: 7.5g, Carbs: 48.7g, Protein: 11.2g

Mincemeat Pinwheels

I know I could make my own puff pastry, but frankly I can't be bothered when you can buy it ready made!

Ingredients (makes 12)
1 sheet ready made puff pastry
1/3 jar mincemeat

* cut the pastry into squares, approx 8cm
* place 1/2 tsp mincemeat in the centre of each square
* make diagonal cuts from the mincemeat out to the corners of the square
* fold in alternating corners over the mincemeat to create the pinwheel shape.
* transfer to a greased baking sheet and bake at 220C for 10 minutes or until golden
* dust with icing sugar to serve

Christmas cake

I always used to make a really dark, rich cake with the traditional marzipan and royal icing. It tasted great, but it was a bit much. Last year I decided to try something different and came across this recipe from DeliaOnline which is lighter in colour and flavour. The apricots and pineapples make it really fruity.

Ingredients
100g glace pineapple, chopped
175g glace cherries, chopped
225g sultanas
110g dried apricots, chopped
3 tbsp brandy
110g walnuts, chopped
110g candied peel
75g crystallised ginger, chopped
225g butter
80g light muscavado sugar
145g caster sugar
4 eggs
225g plain flour
1tsp ground nutmeg
1tsp ground cinnamon

* mix together the apricots and sultanas with the brandy and leave to soak overnight
* add the other fruits to the bowl and mix well
* cream together the butter and sugars until light and fluffy
* add the eggs one at a time, beating well after each one
* sift in the flour and spices, and fold in, then fold in the fruits and nuts
* tip the mixture into a lined 20cm round cake tin and level the top
* bake at 170C in the middle of the oven for 1 hour, then cover the top with a double layer of Brown paper, lower the oven temp to 150C and bake for another 2 to 2 1/2 hours.
* leave to cool in the tin

Pineapple and Apricot Quinoa Bake

Ingredients
90g uncooked quinoa
2 tsp cinnamon
250g chopped fruit (I used tinned pineapple and dried apricots)
250g semi-skimmed milk
1 egg
2 tbsp golden (or maple) syrup

* heat oven to 180C and grease and line a loaf tin
* mix the quinoa with the cinnamon and pour into the base of the tin
* arrange the fruit over the quinoa making sure it's well covered
* beat together the milk, egg and syrup and pour it over the fruit layer
* bake for about an hour, or until set 

Great served warm with cream

Homemade Pop Tarts

Got this recipe from the website of the wonderful Jack Monroe. If you've not come across her yet I really urge you to check out her website. This recipe is from her series recreating ready meals on a budget and is fab!

I'd never made pastry before. For some reason I was under the impression that it's really hard to get right, but this took under 5 minutes and turned out really well. I plan to make some more - this time with nutella filling and cocoa powder in the icing.

Butterscotch brownies

Ingredients (makes about 18)
225g butter
400g Brown sugar
3 eggs
10ml vanilla extract
240g self raising flour
50g choc chips

* heat oven to 180C
* melt the butter in a large pan then add the sugar and mix well
* allow to cool a little, then beat in the egg and vanilla
* sift in the flour and mix well, then stir in the choc chips (or chopped nuts if you prefer)
* pour the mixture into a greased brownie tin and bake for 30 minutes

Fruit cake

Ingredients
225g self raising flour
1tsp mixed spice
100g butter or marg
100g caster sugar
175g dried fruit (I used sultanas, cherries and apricots)
2 eggs
2 tbsp milk

* heat oven to 180C and grease a 7 inch cake tin or a loaf tin
* sift the flour and spice into a bowl and rub in the fat until it looks like fine breadcrumbs
* stir in the sugar and fruit
* beat eggs and milk together and mix in to a soft consistency
* pour into the tin and bake for 55 minutes

If the cake sounds bubbly when it comes out of the oven, it's not quite done so give it a few more minutes
Cool the cake in the tin

Nutella Biscuits

Ingredients (makes approx 25)
200g nutella
110g caster sugar
120g self raising flour
1 egg

* heat oven to 180C
* mix all the ingredients together thoroughly
* roll the dough into balls of about 2cm in diameter
* place the balls on a greased baking sheet and press down to flatten somewhat, leaving space for them to spread
* bake for 10 minutes or so

I didn't have quite enough nutella so I used half nutella and half chocolate and caramel spread.

Banana Bread

Don't know why we call it bread when it's clearly a cake, but this is a classic way to use up over-ripe bananas.

Ingredients
225g caster sugar
2 ripe bananas, mashed
115g butter, softened
60ml milk
1 tsp vanilla extract
2 eggs, beaten
240g self raising flour
1/2 tsp salt

* heat oven to 180C and grease a loaf tin
* put the first 6 ingredients into a large bowl and beat thoroughly until well combined
* stir in the flour and salt
* pour the batter into the loaf tin and bake for 50-60 minutes
* allow to cool in the tin for 10 minutes then turn out onto a wire rack

Chopped nuts or chocolate chips are a nice addition.

Magic Peanut Butter Cookies

'Magic' because they don't contain any flour.

Ingredients (makes about 20)
270g crunchy peanut butter
170g sugar
1 egg
1 tsp vanilla extract

* heat oven to 180C
* mix all ingredients together in a big bowl
* roll mixture into balls the size of walnuts
* place balls on a greased baking tray and press a criss-cross pattern into the top with a fork
* bake for 10 minutes and cool on the tray for at least 5 minutes before transferring to a wire rack

Cream Egg Brownies

Not very seasonal right now, but they work equally well as ordinary brownies without the cream eggs.

Ingredients
185g Unsalted Butter
185g Dark Chocolate
85g Plain Flour
40g Cocoa Powder
3 lg Eggs
275g Caster Sugar
6 Cream Eggs cut in half. I froze mine to make them easier to cut

• Pre-heat oven to 160C and grease a brownie tin
• Melt together the butter and chocolate in a bowl over boiling water, then leave to cool down a bit.
• Beat together the eggs and sugar with an electric mixer until they go thick and creamy. The mixture should have roughly doubled in size and gone quite pale
• Pour the chocolate mixture onto the egg/sugar mixture and fold together gently.
• Sift the flour and cocoa powder onto the egg/sugar/chocolate mix and fold in until well mixed and an even colour.
• Pour into the baking tin and cook for 15 minutes.
• Remove from the oven and gently press the cream egg halves into the brownies, spacing them evenly.
• Return to oven and continue to bake for another 5-10 minutes.
• Leave to cool in the tin before cutting into individual brownies.

Very naughty but incredibly nice!