Chocolate fudge cake Recipe

• 200g plain chocolate , broken into chunks (use one with a low cocoa content - we used Waitrose plain Belgian chocolate)
• 200g butter
• 200g light brown muscovado sugar
• 100ml soured cream
• 2 eggs , beaten
• 200g self-raising flour
• 5 tbsp cocoa powder
• hundreds and thousands , to decorate
• FOR THE ICING
• 100g plain chocolate
• 170g can condensed milk
• 100g butter

Cooking Directions

Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.

Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.

To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.

Chocolate fudge cake Photos

Read more »

Lemon drizzle cake Recipe

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
• finely grated zest 1 lemon
• 225g self-raising flour
• FOR THE DRIZZLE TOPPING
• juice 11/2 lemon
• 85g caster sugar

Cooking Directions

Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Lemon drizzle cake Photos

Read more »

Cranberry Ripple Cheese-Cupcakes Recipe

• 250g digestive biscuits
• 100g butter , melted
• 600g soft cheese
• 2 tbsp plain flour
• 175g caster sugar
• dash vanilla extract
• 2 eggs , plus 1 yolk
• FOR THE RIPPLE
• 400g cranberries , fresh or frozen
• 100g icing sugar , plus extra for dusting

Cooking Directions

First make the ripple by putting the cranberries and icing sugar into a shallow pan and cooking down over a mediumhigh heat for 10 mins until the berries collapse into a thick and sticky sauce. Turn off the heat and leave to cool.

Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 muffin cases. Crush the biscuits in a plastic bag or whizz in a food processor, then mix with the melted butter. Divide between the muffin cases and press down with your fingers. In a separate bowl, mix the soft cheese with the flour, sugar and vanilla extract, then gradually beat in the eggs and yolk until smooth. Ripple the berry mix through the cheese, being careful not to over-mix. Spoon the mix into the cases and smooth the tops with the back of the spoon. Bake for 30 mins, leave to cool, then chill in the fridge until completely cold.

To serve, peel the cases off the cakes, if you like, then dust with icing sugar. Serve piled up on a nice dish for everyone to help themselves.

Cranberry Ripple Cheese-Cupcakes Photos

Read more »

Baked Almond & Date Tart Recipe

• 85g digestive biscuits
• 175g butter , room temperature, chopped
• 100g caster sugar
• 25g plain flour
• 1 tsp baking powder
• 100g ground almonds
• 3 eggs
• 100g dates , preferably Medjool, stoned and roughly chopped
• 25g blanched almonds , roughly chopped
• TO SERVE
• icing sugar , for dusting
• clotted or pouring cream

Cooking Directions

Heat oven to 180C/fan 160C/gas 4. Lightly butter and flour a 23-25cm fluted flan dish or tin (not loose-bottomed). Crush half the digestive biscuits with a rolling pin. Cream the butter and sugar in a food processor until light and fluffy, 2-3 mins, scraping down the sides halfway through. Add the flour, baking powder, ground almonds and crushed digestive biscuits, along with the eggs, then process again just until smooth. Transfer the mix to a bowl.

Break the remaining digestive biscuits into chunky crumbs, (see step 1, left). Stir them into the mix (step 2) along with the chopped dates and almonds. Spoon the mix into the flan dish. Bake for 25-30 mins until golden and the tart is just beginning to come away from the sides.

Remove the tart from the oven and leave it to cool a little, before dusting over icing sugar. Serve warm with cream.

Baked Almond & Date Tart Photos

Read more »

Blueberry & Lime cheesecake Recipe

• 300g Hob Nobs (try the Caramel and Nut flavor)
• 100g butter , melted
• 500g blueberries
• 225g golden caster sugar
• grated zest and juice 2 limes
• 2 x 250g tubs Quark
• 284ml carton double cream
• 284ml carton soured cream
• 4 tsp powdered gelatine

Cooking Directions

Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits to fine crumbs in a blender or food processor, tip into a bowl and mix in the melted butter. Press the crumbs in an even layer over the base of the tin, then bake for 10 mins until lightly browned and crisp on top. Remove and cool.

Put one third of the blueberries into a pan with 3 tbsp water, 175g/6oz of the sugar and the zest of 1 lime. Cook for 2 mins or until the berries just start to burst. Set aside and cool. Strain the juice into a small pan, set aside, and reserve the cooked berries.

Make the filling. Whizz the Quark and both creams with the remaining sugar, lime zest and all the lime juice until smooth. Sprinkle the gelatine over 3 tbsp cold water in a cup, leave until it looks spongy, then dissolve until clear, either in a microwave on defrost, or by standing the cup in a pan of water over a low heat. Beat a little of the creamy mixture with the gelatine then pour into the rest of the mixture, beating well to incorporate.

Take the cooled, cooked berries and fold lightly into the creamy mixture to create a ripple effect. Spoon onto the biscuit base and chill for at least 4 hours, or until set.

Meanwhile, cook the reserved juice for 2-3 mins until slightly syrupy. Stir in the remaining uncooked berries and leave to cool. When set, carefully remove the cake and slide onto a plate. Spoon the syrupy berries on top.

Blueberry & Lime cheesecake Photos

Read more »

Caramel cheese cake Recipe

• 50g unsalted butter
• 140g plain digestive biscuits
• FOR THE FILLING
• 4 gelatine leaves (I used Supercook), cut into wide strips (or 1 x 11g sachet, see Know-how, below)
• 400g creme fraîche
• 100g light muscovado sugar
• 50g dark muscovado sugar
• 1 tsp vanilla extract
• 400g ricotta
• 50g fudge , finely sliced
• icing sugar , for dusting

Cooking Directions

Gently melt the butter in a small pan over a low heat. Place the digestives in a plastic bag and crush to fine crumbs using a rolling pin; you can also do this in a food processor. Tip them into the pan with the melted butter, stir to coat, then transfer to a 20cm springform cake tin (9cm deep). Using the back of a spoon, press them into the base, making sure you seal the edges. Place in the fridge while you prepare the next stage.

If using leaf gelatine, place in a bowl, cover with cold water, soak for 5 mins, then drain. Pour 3 tbsp boiling water over the soaked gelatine and stir to dissolve. If using a sachet, see Know-how, below.

Place the crème fraîche in a small pan with the muscovado sugars and a pinch of sea salt, then gently heat, stirring constantly with a wooden spoon until the mixture liquefies and the sugar has dissolved. Give the mixture a quick whisk to get rid of any lumps. It should be warm, roughly the same temperature as the gelatine solution. Stir the gelatine and vanilla extract into the crème fraîche mixture, transfer to a bowl and cool.

Place the ricotta in a food processor and whizz until smooth, then add the crème fraîche mixture and whizz again. Pour this on top of the cheesecake base. Cover with cling film and chill overnight.

Run a knife around the sides of the tin, then undo the clip and remove it. Transfer to a plate or leave the cheesecake on the base for ease of serving. Pile the fudge flakes in the centre and dust with icing sugar. Cover and chill until required.

Caramel cheesecake Photos

Read more »

Summer berry mousse cake Recipe

• 200g digestive biscuits
• 100g butter , melted
• FOR THE MOUSSE CAKE
• 4 sheets leaf gelatine
• 142ml carton single cream
• 500g carton fromage frais
• 140g golden caster sugar
• finely grated zest 1 small orange
• 4 tbsp orange juice
• 400g raspberries
• 284ml carton double cream
• FOR THE SAUCE
• 250g mixture of strawberries (chopped) and raspberries
• 3 tbsp orange juice
• 2 tbsp golden caster sugar
• TO DECORATE
• mixture of strawberries (some halved), raspberries and blueberries
• icing sugar , for dusting

Cooking Directions

Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a loose-bottomed 24cm round cake tin, about 5cm deep and press down evenly. Chill.

Make the mousse: submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Lift the gelatine leaves out of the water and give them a good squeeze to get rid of the water. Stir into the hot cream one by one - they will dissolve immediately. Leave to cool slightly.

Beat together the fromage frais, sugar, orange zest and juice with a whisk or wooden spoon. Stir in the cooled cream and gelatine mixture and the raspberries. Crush just a few of the raspberries against the sides of the bowl and stir again to ripple through, leaving most whole.

Whip the double cream lightly to soft peaks, then fold it into the raspberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set.

To make the sauce, blitz all the ingredients in a food processor or blender. Chill until ready to serve. (The sauce and the mousse can be made up to a day ahead).

To serve, run a knife between the mousse and the tin, lift it out of the tin and take it off its base. Put on a serving plate and pile a mixture of fruits on top to decorate. Dust with icing sugar and serve with the sauce.

Summer berry mousse cake Photos

Read more »

Gordon''s cheese cake Recipe

• 175g caster sugar
• 450g soft cream cheese
• 1 vanilla pod
• 75ml lemon juice
• 175g crème fraîche
• 475ml double cream
• SWIRL
• 150g dark chocolate
• 150ml double cream
• BASE
• 8 digestive biscuits
• 25g melted butter

Cooking Directions

For the base, crush the biscuits and mix them with the melted butter. Press into the bottom of a 20cm spring-form tin. Chill.

For the filling, mix the sugar, cream cheese and seeds from the vanilla pod together. Whisk the lemon juice with the cream and crème fraîche to soft peaks. Fold everything together. Keep the mixture cool until you need it, but don''t chill it.

For the swirl, melt the cream and chocolate together in a bowl set over a pan of simmering water. Cool the mixture until it is cold enough not to melt the filling and thick enough to hold a trail.

Spoon or pipe a layer of cheesecake mix over the biscuit base, then drizzle a thin stream of chocolate mix in a swirl on top, then repeat until you have three layers of each. Stick a thin knife blade or skewer into the cheesecake and swirl the mixtures together. Don''t be tempted to smooth the surface down or it will look muddy. Chill for at least 5 hours and keep chilled until you need to cut it.

Gordon''s cheesecake Photos

Read more »

Cheese cake Recipe

• 10 digestive biscuits
• 50g hazelnuts , chopped
• 50g butter , melted
• 900g cream cheese or curd cheese
• 200g golden caster sugar
• 3 tbsp plain flour
• 2 tsp vanilla extract
• 3 eggs
• 284ml carton soured cream plus 142ml carton

Cooking Directions

Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor along with the chopped nuts or put them in a plastic bag and bash with a rolling pin. Stir in the butter and then press the mixture into the base of a 20cm springform tin. Bake for 10 minutes to set the base.

Meanwhile whizz or beat the cheese, caster sugar, plain flour, vanilla extract and eggs with 284ml of the soured cream until you have a smooth, light textured mixture. Pour into the tin and bake for 10 minutes then turn the oven down to 140C/fan 120C/gas 1 and cook for a further 30-40 minutes. When it is done the filling should still have a slight wobble when you shake the tin.

Spread the remaining soured cream on top of the cheesecake and put it back in the oven for 2 minutes. Turn off and leave to cool in the oven.

Cheesecake Photos

Read more »

Berry shortbread cheese cake slice Recipe

• 200g pack shortbread biscuits
• 50g butter , melted
• FOR THE CHEESECAKE
• 2 x 300g tubs soft cheese
• 1 x 200g tub crème fraîche
• 1 tsp vanilla extract
• 175g golden caster sugar
• 2 tbsp plain flour
• 2 eggs
• FOR THE TOPPING
• 5 tbsp seedless raspberry jam
• 300g mixed summer berries , such as raspberries, redcurrants, cherries and blueberries

Cooking Directions

Heat oven to 180C/160C fan/gas 4. Grease and line a 2lb loaf tin with baking parchment. Tip the shortbread into a food processor and blitz into crumbs, or place in a plastic bag and bash with a rolling pin. Add the melted butter and mix well. Press the mix into the base of the tin.

Beat the cheese, crème fraîche, vanilla and sugar until smooth, then mix in the flour and eggs until smooth again - you can do this by hand or in a food processor. Pour the mix into the tin and smooth the top with a knife. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas ½ and cook for 1 hr 20 mins or until set with a slight wobble in the centre. Turn off the heat and leave to cool in the oven. Once cool, refrigerate until chilled.

To make the topping, melt the jam in a small pan over a low heat with enough water to make a pouring consistency, then allow to cool completely. To serve, top the cake with the berries and drizzle with the jam.

Berry shortbread cheesecake slice Photos

Read more »

Malt chocolate cheese cake Recipe

• 200g malted milk biscuits , crushed to crumbs
• 100g salted butter , melted
• 5 tbsp caster sugar
• 2 x 300g tubs full fat soft cheese (we used Philadelphia; if you use soft or cream cheese from a deli counter the cheesecake might not set)
• 300ml pot double cream
• 300g white chocolate , melted
• 200g bar milk chocolate , melted
• 2 tbsp malt or Horlicks powder
• 37g bag white Maltesers

Cooking Directions

Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into base. Chill while you make the filling.

Divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other. Beat each with an electric whisk until smooth.

Spread the milk chocolate mixture evenly in the tin. Wipe round the edge to give a smooth edge. Spoon the white chocolate mix over the top and gently smooth. Decorate with Maltesers and chill for at least 5 hrs until firm.

Malt chocolate cheesecake Photos

Read more »

Berry cheesecake in a glass Recipe

• 150g punnet blackberries
• 1 tbsp golden caster sugar
• 1 lemon , finely grated zest and juice
• 4 gingernut biscuits , crushed
• knob of butter , melted
• 2 tbsp icing sugar
• ½ x 250g tub mascarpone or ricotta

Cooking Directions

Toss the blackberries, caster sugar and 1 tbsp of the lemon juice in a small pan. Heat gently for 3-4 mins or until the berries start to burst. Leave to cool.

Meanwhile, mix together the crushed biscuits and melted butter. Spoon into 2 glasses. Gently fold the rest of the lemon juice, the lemon zest and icing sugar into the mascarpone or ricotta. Divide the lemony cheese between the glasses, then spoon over the blackberries and their syrupy juices.

Berry cheesecake in a glass Photos

Read more »

White chocolate & ricotta cheese cake Recipe

• 50g butter , melted
• 150g digestive biscuits
• 50g amaretti biscuits
• sunflower oil , for greasing
• FOR THE FILLING
• 200g white chocolate , chopped
• 5 leaves gelatine
• 6 tbsp milk
• 500g tub ricotta
• 300ml pot double cream
• 50g icing sugar
• 2 large eggs , separated
• TO DECORATE
• white chocolate curls
• pomegranate seeds
• icing sugar , for dusting (optional)

Cooking Directions

Heat oven to 200C/180C fan/gas 6. Melt the butter in a pan or microwave. Very finely crush the biscuits together, stir with the butter, then press very firmly into the base of a 20cm round loosebottomed cake tin. Bake for 6 mins. Cool, then wipe around the inside of the tin with a little oil on kitchen paper.

Soak the gelatine in water while you make the filling. Tip the chocolate into a bowl over a pan of simmering water, then add the milk. Gently heat until melted, then stir together. Squeeze the gelatine dry, add to the chocolate mixture and stir to dissolve.

Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.

Stir the chocolate and ricotta mixtures together, then gently fold in the egg whites. Carefully pour onto the cooled biscuit base. Cover the tin with cling film, then chill until firm, preferably overnight.

To decorate, very generously top the cheesecake with the white chocolate curls, then remove from the tin, scatter with the pomegranate seeds and dust all over with icing sugar, if you like.

White chocolate & ricotta cheesecake Photos

Read more »

Pink strawberry cheese cake Recipe

• 200g digestive biscuits
• 100g unsalted butter , melted
• FOR THE FILLING
• 3 sheets of leaf gelatine
• 142ml carton single cream
• 300g full-fat soft cheese
• 100g golden caster sugar
• finely grated zest of half a lemon
• 3 tbsp lemon juice
• 300g strawberries , hulled and chopped
• 142ml carton whipping or double cream
• 1 medium egg white
• FOR THE SAUCE
• 250g strawberries , hulled and chopped, plus about 200g/8oz extra to decorate
• finely grated zest of half a lemon
• 3 tbsp lemon juice
• 2 tbsp golden caster sugar , or more to taste

Cooking Directions

Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.

In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21/2 hours until set.

To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you''re ready to serve. (Both cheesecake and sauce can be made a day ahead.)

To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

Pink strawberry cheesecake Photos

Read more »

Baileys cheese cake Recipe

• 11g pack powdered gelatine , plus 1 tsp
• 175g shortcake biscuits , crushed to crumbs
• 85g butter , melted
• 250g tub Quark
• 250g tub mascarpone
• 150ml Baileys cream liqueur
• 142ml pot double cream , lightly whipped
• 2 eggs
• 140g caster sugar
• FOR THE COFFEE JELLY
• 1 heaped tsp powdered gelatine
• 150ml strong black coffee
• 2 tbsp caster sugar , to sweeten the coffee

Cooking Directions

Measure 5 tbsp cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.

Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.

Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.

Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-4 hrs or until set.

For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer - don''t pour it on or you will disturb the creamy layer. Chill until set. Will keep in the fridge for 2 days.

To serve the cheesecake, wrap a hot tea towel round the outside of the tin, then gently ease out the cake. Serve in thin slices.

Baileys cheesecake Photos

Read more »

Vanilla Cupcakes Recipe

• Supposed to make 12, but I got about 9
• 6 oz Self-Raising Flour
• 6 oz Butter, softened
• 6 oz Caster Sugar
• 3 large Eggs
• 2 tbsp Milk
• 1 1/2 tsp Baking Powder
• 1 tsp Vanilla Extract
• For the Buttercream Icing:
• 5 oz Butter, softened
• 11 oz Icing Sugar
• 1 tbsp Milk
• 1/4 tsp Vanilla Extract

Cooking Directions

Preheat the oven to 180 deg C.

Mix together the flour, baking powder and caster sugar. Add the butter, eggs, milk and vanilla. Beat until well combined. Spoon the mixture into paper-case lined muffin pans. Bake for about 20 minutes. Leave to cool for 5 minutes and then turn out onto a wire rack to cool completely.

Meanwhile make the buttercream. Beat the butter until soft. Add the icing sugar and combine.

Add the vanilla and milk and beat well until light and fluffy. You could add food coloring too if you''d like colorful cupcakes.

Spread the buttercream onto the cupcakes.

Vanilla Cupcakes Photos

Read more »

Chocolate Orange Loaf Cake Recipe

• For The cake
• 175g (6 oz) softened butter
• 175g (6 oz) caster (super fine) sugar
• 3 large eggs, at room temperature
• Finely grated zest of 2 oranges
• 175g (6 oz) self-raising flour, sifted
• 2 tbsp milk
• For The Orange Syrup
• Juice of 1 orange
• 100g (4 oz) granulated sugar
• For The Topping
• 50g (2 oz) dark chocolate or milk chocolate – your choice
• Sprinkles of choice (optional)
• 
  
• You will need a 900g (2 lb) loaf tin – greased with a little butter and lined with greaseproof paper or non-stick baking paper.

Cooking Directions

Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

In a mixing bowl, add the butter and sugar and beat together until light and fluffy in appearance. Add the eggs, one at a time, and beat well until fully incorporated. Add the orange zest, flour and milk and fold in gently with a spatula or large metal spoon. Turn into the prepared tin (I used a loaf pan that was a little big, so it came out pretty flat looking), smooth the top of the mixture and bake in the oven on middle shelf 35 -45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin. When cool make little holes in the cake with a skewer, (this is important for pouring the syrup onto the cake to ensure the syrup soaks in fully.)

For The Orange Syrup

Put the orange juice and granulated sugar into a pan and heat gently until the sugar has dissolved. Bring to the boil and boil for a couple of minutes. Pour over the top of the cake. When all the juice has soaked in, carefully remove the cake from the tin.
For The Topping

Melt the chocolate by placing a heatproof bowl over a saucepan of barely simmering water. Once the chocolate has melted, pour over the top of the cake. Either smooth the top over with a spatula or make a little pattern with the prongs of a fork. Add sprinkles if desired, leave chocolate to set before cutting into the cake.

Chocolate Orange Loaf Cake Photos

Read more »

Blueberry Pancakes Recipe

• 1 1/4 cups flour
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1 1/4 cups milk
• 3 tablespoons oil
• 1 egg
• 1/2 cup blueberries

Cooking Directions

Mix together flour,sugar,baking powder and salt.Beat egg well.
Add milk, oil and blend together.

Add wet ingredients to dry.
Mix together until all dry ingredients, wet do not over mix.Add blueberries and fold into batter.

Use lightly oiled frying pan and heat.Fry each pancake until cooked.

Blueberry Pancakes Photos

Read more »

Bakewell Cake Recipe

• For the Cake:
• 8 oz Butter, well softened, + extra for greasing
• 8 oz Caster Sugar
• 4 oz ground Almonds
• 4 oz self-raising Flour
• 1 tsp Baking Powder
• ½ tsp almond extract or essence
• 4 large eggs
• Pinch of salt
• For The Filling & Top:
• 12 oz Cherry Jam/ Conserve (I used Raspberry Jam)
• 6 oz Icing Sugar
• 5-6 tsp Water or Lemon Juice (I used Lemon Juice)
• 1 tbsp flaked Almonds, lightly toasted

Cooking Directions

Mix all the ingredients for the cake together. Pour it into two 8 inch round sandwich tins.

Bake at 180 deg C for 30 minutes. It''s done when a skewer comes out clean. Spread the jam on top of one of the cakes and sandwich them together.

Stir together the lemon juice and icing sugar until thick and creamy and pour over the cake. Top with the toasted almonds.

Bakewell Cake Photos

Read more »

Blueberry Dump Cake Recipe

• 1 1/2 cups pineapples, crushed
• 2 cups blueberries (frozen or fresh)
• 1/2-1 cup walnut pieces
• 1/2 cup butter
• 1 package yellow lemon cake mix

Cooking Directions

Pour the pineapple and berries into a 13×9-inch pan.“Dump” the cake mix (sprinkle) over the berries and pineapple. Melt the stick of butter.

Pour over the cake mix.Sprinkle the nuts over the top.

Bake at 375 degrees for 35 to 50 minutes, depending on oven, until bubbly.

Blueberry Dump Cake Photos

Read more »