american pancakes

Ingredients:

·         225g plain flour

·         1 tbsp baking powder

·         Pinch of salt

·         2 eggs, beaten

·         30g butter, melted and cooled

·         300ml milk

·         Oil for frying

Method

Mix together the eggs, flour, salt and baking powder, beating so there are no lumps. Add the butter and a small amount of milk. Repeat this until there is no more milk left. Pour into a jug (so it’s easier to pour). Heat a small amount of oil in a medium/large pan. Pour a splodge of pancake mix in the centre of the pan and spread around evenly so the entire pan is covered. Cook for about 2 mins on one side and only 1 on the other. Remember, the bottom side is done when the top is beginning to set.

Serve warm with golden syrup for best results!

lemon drizzle cake

Ingredients:

For the Cake:

·         125g unsalted butter

·         175g caster sugar

·         2 eggs

·         Zest of a lemon ( ½ of an lime and ½ of a lemon is nice too)

·         175g self-raising flour

·         ½ tsp baking powder (optional; I like a bit of a bigger rise)

·         A pinch of salt

·         4 tbsp milk

·         450g Loaf tin, lined

For the syrup

·         4 tbsp of lemon juice

·         100g icing sugar

Method

Preheat the oven to 180°c. Line your tin. I like to use the tin-shaped cake cases, but greaseproof is fine.  Cream together the sugar and butter. When light and pale add the eggs and lemon zest.  Mix well. Next add the flour, salt and baking powder (if using) slowly. Beat until thoroughly combined and lump-free. Add the milk and mix. Spoon into loaf tin. Bake for 45 minutes. While the cake is cooking get on with the syrup. Place the icing sugar and the lemon juice in a small pan on a medium heat until the sugar has dissolved.  When the cake is done, immediately pierce with a cake tester or fork all over. Pour the syrup over the cake (still in the tin) so it soaks it up all over. Don’t attempt to get out of the tin before it has cooled completely (trust me!) because it will crake and crumble.

Variation:                                                                                          

You could use any citrus fruit and it will be delious!

Recipe by nigella Lawson (adapted by me)

ginger bread with lemon icing

Recipe:

For the ginger bread:

·         150g butter

·         125g dark muscovado 

·         200g golden syrup

·         200g black treacle

·         2 tsp grated ginger

·         1 tsp cinnamon

·         250ml milk

·         2 eggs, beaten

·         1 tsp bicarb dissolved in 2 tbsp warm water

·         300g plain flour

·         Roasting tin 30 x 20 x 5cm

For the icing:

·         1 tbsp lemon juice

·         175g icing sugar

·         1 tbsp warm water

Method for the cake:

Preheat the oven to 170°c and line you tin

In a medium pan melt the butter with the sugar, golden syrup, black treacle, ginger and cinnamon. Take off the heat and add the milk, eggs and the bicarb in its water. Put the flour into a large bowl and pour the liquid ingredients onto it, beating well. It will be very liquid batter. P[our into your tin and bake for ¾ - 1 hr.

Method for the icing:

Whisk the lemon juice add the sugar together. Add the water in a bit at a time, whisking between each. You want it thick so don’t add too much water. Spread over the ginger bread when it’s cooled and leave to set. When it’s ready slice into fingers or squares.

Recipe by nigella lawson

victoria sponge, my way

Ingredients:

For the cake:

·         225g unsalted butter, softened

·         225g caster sugar

·         1 tsp  vanilla essence

·         4 eggs

·         225g plain flour

·         1 tsp baking powder

·         3-4 tbsp milk

·         2x 21 cm sandwich tins

For the filling:

·         2-4 tbsp strawberry jam

·         1 punnet of strawberries

·         2 tsp grated ginger

·         1 tbsp caster sugar

·         125ml double cream

Method for the cake:

Preheat the oven to 180°c

Cream the butter and sugar. Add the vanilla and eggs one by one in-between spoonfuls of flour and baking powder. When all is combined add the milk and mix. Put the cake mix into the tins equally and bake for 25 mins and cool for 10 mins.

Method for the strawberries:

While the cakes are in the oven, hull all of the strawberries. With a small amount of ginger, small amount of sugar and about 3 strawberries, pulse until smooth. Strain the strawberry mix so that it is a clear-ish juice. Put the rest but 2 of the strawberries into a bowl and cover with the juice and remaining sugar and ginger. Leave this to marinate until the cakes are cooled.

Method for the filling:

Spread the jam over one of the now cooled cakes. Place the marinated strawberries evenly over the top. Cut up the last 2 strawberries you saved from the marinating. Whip up the cream so it is still soft. Fold the strawberries in to the cream and spread over the cake. Place the other cake on top and dust with a little icing sugar.

Recipe by me.

baby bundts

these delightful little cakes are what got me started in the first place.  after going to a cooking shop in Cardiff where we bought the most amazing bundt tin ever, i made them, while staying at my grandmothers. i like to decorate them with little red flowers when i can, but they look great with a bit of lemon zest sprinkled on the top too, or even on there own they still look yummy!

Ingredients:

For the cakes:

·         125ml of non-bio natural yogurt

·         75g butter, melted

·         2 eggs

·         Zest of 1 lemon

·         150g plain flour

·         ½ tsp bicarb

·         Pinch of salt

·         125g caster sugar

For the icing:

·          200g icing sugar

·         Juice of 1 lemon

Method for the cakes:

Preheat the oven to 170°c and grease your bundts tin well

Mix the yogurt, butter, eggs and lemon zest in a measuring jug. Mix together the flour, bicarb, salt and sugar in a large bowl. Mix the wet ingredients into the bowl, making sure everything is combined well. Spoon some of the mixture into each tin. Bake for 25-30 mins. Wait 3 mins before taking them out of the, if you take them out too early, they’ll brake, but if they cool completely they will stick.

Method for the icing:

Sieve the icing sugar into a bowl, then mix in the lemon, but be sure not to make it too runny. Put a small amount onto each cake so that it runs down indent.

Variation:

To make st. Clementine’s version replace ½ of the lemon with Clementine’s. 

Recipe by nigella Lawson

chocodoodle chocolate chip birthday cake!

i made this for my sisters birthday last year, it all went and certainly was scrummy!

Ingredients:

For the chocodoodles:

·         265g plain flour

·         25g coco powder

·         ½ tsp nutmeg

·         ¾ tsp baking powder

·         125g butter

·         100g + 2 tbsp caster sugar

·         1 egg

·         1 tsp vanilla essence

·         1 tbsp cinnamon

·         Editable glitter

·         Editable glue

For the cake

·         225g unsalted butter

·         225g caster sugar

·         1 tsp vanilla essence

·         4 eggs

·         225g self-raising flour

·         1 tsp baking powder

·         3-4 tbsp milk

·         100g chocolate chips (or simply 100g chocolate smashed up into chunks)

Method for chocodoodles:

Follow method for the variation for snickerdoodles.

snikerdoodles

i remember making these when i was really little with my dad on saturday mornings. i've loved them ever since and i always find an exuse to make them (:




Ingredients:

·         280g plain flour ( the origanal recipe says 150g, but i find that too sticky)

·         ½ tsp ground nutmeg

·         ¾ tsp baking powder

·         ½ tsp salt

·         125g butter

·         100g + 2 tbsp caster sugar

·         1 egg

·         1 tsp vanilla essence

·         1 tbsp cinnamon

Method

Preheat oven to 180°c

Mix together the flour, baking powder, nutmeg and salt and set aside for the moment. Cream together the sugar and the butter. When pale and fluffy add the egg and vanilla. Now add the dry ingredients until you have a dough like mixture. With the cinnamon and the leftover sugar, mix them together.  Make the mix into small balls. Roll each ball in the sugar, and place onto your baking tray. Bake for 15 mins. Eat!

Variation:

Replace 25g of the flour for coco powder to make chocodoodles (:

Recipe by nigella Lawson (adapted by me)

chocolate loaf cake

Ingredients:

·         225g softened unsalted butter

·         375g dark muscovado sugar

·         2 eggs

·         1 tsp vanilla essence

·         100g quality chocolate, melted

·         200g plain flour

·         1 tsp bicarb

·         250ml boiling water

·         Loaf tin, lined

Method

Preheat oven to 190°c and line tin

Cream the butter and sugar. When pale and fluffy add the eggs and vanilla, beat well. Then fold in the chocolate, blending not over beating. Next add the flour and bicarb, tbsp at a time alternately with the water. Pour the liquid mix into the tin. Bake for 30 mins and then turn down the heat to 170°c and bake for a further 15 mins.  Leave to cool and then eat!

Recipe by nigella lawson

blue vanilla meringue

Ingredients:

·         3 egg whites

·         265g caster sugar

·         1 tsp blue food colouring

·         ½ tsp vanilla essence

·         vinegar

Method

Preheat oven to 110°c

If using an electric whisk or mixer, rub a bit of vinegar on the whisk and the bowl, this will help the egg whites to peak. Next whisk the egg in till it forms medium/soft peaks.  Being careful not to suffocate the egg whites, add the sugar and whip. When medium/hard peaks are formed add the vanilla and food colouring. Mix until combined. Put the meringue mix into a piping bag and make little discs on the greaseproof paper. Bake in the oven for 1 ½ - 2 hours.  

Variation:

Of course you could change the colour, but if you want you could replace the vanilla with rose water and use red to make pink rose meringues.   You could also whip up 200ml of double cream with 150g raspberries and sandwich 2 together with the cream. Yum! 

Recipe by me!