coffee & WALNUT CAKE INGREDIENTS A little Trex, for greasing; 100g self-raising flour
; 1tsp baking powder; 100g light muscovado sugar; 100g Trex, at room temperature; two large eggs; 1 tbsp instant coffee granules or powder, dissolved in 1tbsp boiling water; 1/2 tsp vanilla extract For the filling and frosting: 75g butter, at room temperature; 150g golden (or regular) icing sugar; 2 tsp instant coffee granules or powder, dissolved in 1 tsp boiling water; 25g walnuts, finely chopped; 6-8 walnut halves METHOD 1.
LUXURY LEMON CAKE INGREDIENTS A little Trex, for greasing; 150g Self-raising flour
; 1tsp baking powder; Pinch of salt; 125g caster sugar; 100g Trex, at room temperature; 3 eggs; 2tbsp milk; 1/2tsp vanilla extract; 2tsp finely grated lemon zest For the filling: 75g Butter (at room temperature); 100g Icing sugar; 1tsp finely grated lemon zest; 3-4tbsps Lemon curd For the icing: 50g Icing sugar; 2-3tbsp lemon juice; Finely grated lemon zest METHOD 1.
Weigh the eggs in their shells then measure out the same weight of butter, caster sugar and self-raising flour
INGREDIENTS: 175g self-raising flour
1 tsp ground ginger 1 tsp ground cinnamon 1 tsp bicarbonate of soda 100g light brown sugar 2 eggs 3 tbsp golden syrup 150ml sunflower oil 150g carrots, peeled and grated 50g apple, peeled, cored and grated 75g sultanas METHOD: 1.
SPOOKY GINGERBREAD Ingredients: 225g(8oz) Self-raising flour
2tbs ground ginger 1tbs mixed spice 50g(2oz) soft brown sugar 100g(4oz) margarine 100g(4oz) treacle 100g(4oz) black treacle 150ml milk 2 Medium eggs (beaten) 3oz Icing sugar, orange food colouring and sprinkles to decorate Method: Heat oven to 150oC, 300oF, Gas Mark 2.
250g Chosen by you Free from Gluten self-raising flour
INGREDIENTS: 115g (4 oz) Flora Buttery 115g (4 oz) caster sugar 2 eggs, medium 115g (4 oz) self-raising flour
1 ripe banana, mashed For the Icing 55g (2 oz) Flora Buttery 225g icing sugar, sieved 1/2 teaspoon vanilla essence Banana chips or popping candy to decorate METHOD: 1.
You can add milk first or last, depending on taste STRAWBERRY SHORTCAKES ingredients (for 6) 225g self-raising flour
; pinch of salt; 25g ground almonds; 125g butter; 60g caster sugar, plus extra for sprinkling; 1 egg yolk To decorate: 150ml double cream; 1tbsp caster sugar; 250g strawberries, 3 reserved and the remainder sliced method?
Bicarbonate of soda is the usual raising agent, but in rock cakes it is self-raising flour
. These cakes are delicious served sliced with butter, or eaten as a warm pudding with custard.
INGREDIENTS 600g self-raising flour
125g caster sugar 200g cold butter 2 eggs 75g dried cherries 50g toasted flaked almond (plus extra for scattering on top of the scones) 150ml natural yoghurt METHOD 1.
INGREDIENTS 100g of self-raising flour
100 ml of skim milk One egg 2 tbsp of maple syrup 1 banana Punnet of blueberries (reserve half ) Pinch of salt METHODOLOGY Place sieved flour into bowl, make a well in the middle and add the egg and whisk in milk gradually until you have a nice batter.
The main difference being that I've used gluten-free self-raising flour
, added xanthan gum and a few tablespoons of juice from the mandarin, which adds both flavour and helps keep it moist.
1/2 mug of suet 1 mug of self-raising flour
1/4 mug of water 1/4 tsp salt 1 tsp dried herbs Put the flour, salt, suet and herbs in bowl.
raspberry or strawberry or cherry jam 100g self-raising flour
1/4 tsp salt 75g light soft brown sugar 65g TREX, at room temperature 1 large egg 3 tbsp.
INGREDIENTS 100g melted butter, plus extra for greasing 3 eggs 175ml milk 250g self-raising flour
50g cocoa powder 1tsp baking powder 150g light brown soft sugar 100g dark chocolate drops (70% cocoa solids), or dark chocolate, finely chopped into 5mm dice 100g milk chocolate drops, or milk chocolate, finely chopped into 5mm dice For the sauce: 300ml water 200g light brown soft sugar 40g cocoa powder METHOD Preheat the oven to 180degC/Gas 4 and butter a 2l ovenproof dish.