Victoria sponge
This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights.
Ingredients
- 225g/8oz butter or margarine, softened at room temperature
- 225g/8oz caster sugar
- 4 medium eggs
- 2 tsp vanilla extract
- 225g/8oz self raising flour
- milk, to loosen
Preparation method
- Preheat the oven to 180C/350F/Gas 4.
- Grease and line 2 x 18cm/7in cake tins with baking paper.
Stuffed chicken breast wrapped in pancetta
This chicken recipe is easy and impressive: it's perfect for a dinner party.
Ingredients
-
- 4 chicken breasts, skinless and boneless
- 4 tbsp cranberry sauce
- 300g/10½oz gorgonzola cheese
- 24 slices of pancetta
- Italian olive oil
- salt
- freshly ground black pepper
- For the green bean salad
-
- 4 handfuls green beans
- ½ lemon, juice only
- 3-4 tbsp olive oil
Preparation method
- Preheat the oven to 200C/400F/Gas 6.
- Place each chicken breast between two pieces of cling film and, using a meat mallet, bash out the pieces until about 0.5cm/0.25in thick. Remove the cling film.
- Spread one tablespoon of cranberry sauce over each chicken breast. Place a piece of gorgonzola in the middle of each chicken breast, season and roll up the chicken to enclose the cheese.
- Place six slices of pancetta, side by side, on a chopping board. Place one chicken breast on the pancetta slices and tightly wrap pancetta around the chicken. Repeat with the remaining chicken and pancetta slices.
- Place the chicken breasts on a baking tray, drizzle with a little olive oil and cook in the oven for about 20-25 minutes until the cheese is melted.
- Meanwhile, blanch the green beans for a few minutes in boiling water and then refresh in iced water.
- Toss the beans with the lemon juice, olive oil, salt and freshly ground black pepper.
- Divide the bean salad between four plates.
- Top with the cooked chicken and serve at once.
Irish soda bread
Try this easy soda bread recipe for when you want bread in a hurry - it's ready in less than an hour.
Ingredients
- 170g/6oz self-raising wholemeal flour
- 170g/6oz plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 290ml/½ pint buttermilk
Preparation method
- Preheat the oven to 400F/200C/Gas 6.
- Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir.
- Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)
- Turn onto a lightly floured surface and knead briefly.
- Turn onto a lightly floured surface and knead briefly.
Technique: Kneading bread - Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
- Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
Simnel cake
Ingredients
- For the almond paste
-
- 250g/9oz caster sugar
- 250g/9oz ground almonds
- 2 free-range eggs, beaten
- 1 tsp almond essence
- For the cake
-
- 175g/6oz butter or margarine
- 175g/6oz soft brown sugar
- 3 free-range eggs, beaten
- 175g/6oz plain flour
- Pinch salt
- ½ tsp ground mixed spice (optional)
- 350g/12oz mixed raisins, currants and sultanas
- 55g/2oz chopped mixed peel
- ½ lemon, grated zest only
- 1-2 tbsp apricot jam
- 1 free-range egg, beaten for glazing
Preparation method
- For the almond paste, place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency.
- Add the almond essence and knead for one minute until the paste is smooth and pliable.
Technique: Kneading bread - Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping.
- Preheat oven to 140C/275F/Gas 1. Grease and line a 18cm/7in cake tin.
Technique: Greasing and lining cake tins - For the cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.
Technique: Zesting citrus fruit - Put half the mixture into a greased and lined 18cm/7in cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a skewer in the middle - if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack.
- Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half; roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half.
- Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.
- Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook's blow torch, until the marzipan is golden-brown.
Hot cross buns
Traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Easter treat, the buns can also be enjoyed at any time of year.
Ingredients
- For the buns
-
- 625g/1.3lb strong white flour, plus extra for dusting
- 1 tsp salt
- 2 tsp ground mixed spice
- 45g/ 1.5 oz unsalted butter, cut into cubes, plus extra for greasing
- 85g/3oz sugar
- 1 lemon, zest only
- 1½ tsp fast-action yeast
- 1 free-range egg
- 275ml/10fl oz tepid milk
- 125g/4oz mixed dried fruit
- For the topping
-
- 2 tbsp plain flour
- vegetable oil, for greasing
- 1 tbsp golden syrup, gently heated, for glazing
Preparation method
- For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast.
Technique: Zesting citrus fruit - Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.
- Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
Technique: Kneading bread - Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.
- Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.
Technique: Knocking back - Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
- Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
- Preheat the oven to 240C/475F/Gas 8.
- Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
- When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun.
Technique: Using piping bags - Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.
Caramelised oranges with honeyed ricotta
Ingredients
-
- 6-8 large oranges
- 250g/9oz white caster sugar or granulated sugar
- 200ml/7fl oz hot water
- For the honeyed ricotta
-
- 400g/14oz ricotta
- 1 tbsp runny honey
- icing sugar (optional)
- 50g/2oz flaked almonds, lightly toasted on a baking sheet in a moderate oven for ten minutes
Preparation method
- Pare the zest from two oranges and cut into very fine shreds (or use a zester). Set aside.
Technique: Zesting citrus fruit - Peel all the oranges by cutting the skin and white pith away, to reveal the naked orange flesh.
- Using a small, very sharp knife, cut the first segment out of the orange, sliding the knife down between its fine papery skin and its flesh on either side, then easing it out. Carry on working your way around the orange, cutting out the segments.
- Put the segments and any juice from the oranges into a shallow serving bowl. Repeat the process with the remaining oranges until all are segmented.
- Heat a small pan of water until boiling. When boiling, drop the orange zest into the water, simmer for two minutes then drain well through a sieve into a small bowl. Set aside.
Technique: Zesting citrus fruit - Heat a wide, heavy-based pan (preferably one with a pale-coloured bottom) over a moderate heat. Add the sugar and leave for a few minutes, keeping a careful eye over it, until the sugar begins to melt. Don't stir. Restrain yourself and do no more than tip and tilt the pan to get the sugar to melt evenly.
- Once the sugar is liquid, let it bubble gently, then more strongly, until it begins to brown (this may take as little as 2-3 minutes), still tilting and swirling the pan occasionally.
- Once the sugar has caramelised to a hazelnut brown, pour the measured hot water into the pan. Do this at arm's length, wearing an oven glove. Be very careful, as the caramel will spit and hiss when you first add the water.
- Swirl and stir the caramel syrup and turn the heat to low. Drop in the blanched shreds of orange zest and leave to simmer for 5-10 minutes, until the zest is translucent. You may need to add a bit more water if the caramel thickens too much.
Technique: Zesting citrus fruit - Pour the hot syrup and shreds over the orange segments and leave to cool.
Technique: Segmenting citrus fruit - Meanwhile, make the honeyed ricotta. In a clean bowl, beat the ricotta with the honey, then taste. If you'd like it sweeter add either a little icing sugar, if the honey has a strong flavour, or a little more honey if it's mild. Fold two-thirds of the almonds into the mixture and scatter the rest on top.
- Serve the caramelised oranges with the honeyed ricotta on the side.
Almondy mince pies
Ingredients
- 225g/9oz plain flour
- 2 tsp ground cinnamon
- 140g/5oz chilled butter, cut into cubes
- 55g/2oz ground almonds
- 25g caster sugar
- 1 egg, yolk only
- 55g/2oz golden marzipan
- 170g/6oz vegetarian mincemeat
- 2 tbsp sherry
- caster sugar, for sprinkling
- cream, custard, or brandy butter, to serve
Preparation method
- Put the flour in a blender with the cinnamon. Add the butter and blitz to form fine breadcrumbs. Add the almonds, sugar, egg yolk and 2-3 tbsp of cold water and blitz to form a soft dough. Knead the dough briefly on a floured surface, then wrap in cling film and chill for 30 minutes.
Technique: Kneading bread - Meanwhile, chop the marzipan into small pieces. Stir into the mincemeat, along with the sherry.
- Preheat the oven to 190C/375F/Gas 5. Thinly roll out the pastry and cut out twelve 7.5cm/3in rounds. Place the rounds in a greased 12 hole tart tin. Divide the mincemeat between the pastry cases.
- Cut out 12 stars and place one on top of each tart. Bake for 20 minutes until the pastry is golden and cooked through. Transfer to a wire rack and sprinkle with caster sugar. Serve with cream,
custard or brandy butter
Baileys and chocolate cheesecake
The smooth, creamy liqueur gives this celebration cheesecake the wow factor. Top with grated chocolate and a dusting of cocoa.
Ingredients
-
- 100g/3½oz butter
- 250g/8¾oz digestive biscuits, crushed
- 600g/1lb 5oz Philadelphia cream cheese
- 25ml/1fl oz Baileys
- 100ml/3½oz icing sugar
- 300ml/10½oz double cream, whipped
- 100g/3½oz grated chocolate
- To garnish
-
- 200ml/7¼oz double cream, whipped
- cocoa powder, to dust
Preparation method
- Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
- Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
- Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
- Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.
