Thursday, 30 August 2007


175g plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
125g unsalted butter, melted
150g sugar
2 large eggs
4 small, very ripe bananas (approx 300g weighed without skin)
1 teaspoon vanilla extract
1 teaspoon rum

Preheat oven to 170 °C, 325 °F, Gas Mark 3. Lightly grease a baking sheet or line with greaseproof paper.

Sift the flour, baking powder, bicarbonate of soda and salt into a bowl and mix well.In another bowl put the melted butter with the sugar and beat until blended. Beat in eggs and then the mashed banana. Then add the flour mixture and stir until combined well. Last of all add the vanilla extract and rum and stir into mixture.

Pour into your prepared greased loaf tin and bake in oven for 1 hour. Test with skewer or toothpick by inserting into cake, if it comes out dry its ready!

Turn out onto a wire rack to cool.

Tuesday, 28 August 2007


280 grams all purpose flour
50 grams granulated white sugar
10 grams baking powder
A pinch of salt
76 grams cold unsalted butter
1 large egg, lightly beaten
1 teaspoon of Neilson Massey vanilla extract
120 ml heavy whipping cream or milk

For the topping:
1 large egg, lightly beaten
1 tablespoon cream or milk

Fresh strawberries, jam or preserves
Clotted/Extra thick double cream

Makes 6-8 scones

Preheat oven to 190 °C, 375 °F, Gas Mark 5. Lightly grease a baking sheet or line with greaseproof paper.

In a large bowl, mix together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry knife or using your fingers. The mixture should look like coarse crumbs. In a small measuring jug combine the cream, beaten egg and vanilla extract. Add this to flour mixture and stir together.

Knead dough gently on a lightly floured surface. Roll gently into a circle and cut out scones to desired thickness. To glaze make a mixture of one well beaten egg with 1 tablespoon of cream and brush tops of scones.

Bake for about 15-18 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with clotted or extra thick double cream and strawberries or jam.

These scones freeze very well.

Friday, 17 August 2007


300g (10oz) plain flour
1 teaspoon ground ginger
125g (4oz) butter or margarine
150g (5oz) dark brown sugar
50ml (2 fl oz) maple syrup

To Decorate: Raisins, sugar shapes or cherries

Makes 6

Preheat the oven, 190 °C, 375 °F, Gas Mark 5. Lightly grease a baking sheet.

Sift the flour and ginger into a bowl together. In another bowl, cream the butter with the sugar until light and fluffy.

Add the flour mixture and the maple syrup, mix and then knead until smooth.

Roll out the dough on a lightly floured surface. Cut out gingerbread shapes with cutter. Place on baking sheet and bake for 20 minutes.

When you take out of oven whilst still soft press in sugar shapes, currants or cherries for face and buttons. Allow to cool before serving.

Friday, 10 August 2007


For the base:
8 digestive biscuits, crumbled
1 tbsp Light brown soft sugar
57g Butter, melted

For the filling:
3 medium eggs, lightly beaten
170g Caster sugar
1tsp Vanilla Essence
680g Cream cheese
225ml Sour Cream
225ml Buttermilk
57g Butter

To Decorate:
Grated Belgian chocolate

Preheat the oven, 160 °C, 320 °F, Gas Mark 2½. Grease and base line a 12.5 cm (8½ inch) loose-bottomed cake tin.
For the Base
Mix the crumbled biscuits and sugar together then blend in the melted butter. Press mixture into the tin to cover the base and a little up the side.
For the Filling
Mix the egg, sugar and essence together then beat into the cream cheese, stir in cream and buttermilk to make mixture a thick batter consistency.Fold in the melted butter, pour mixture into tin and bake for 45-60 minutes. After baking leave in tin until cold. Chill before removing from tin decorate and serve.