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Recipes

Lemon Pound Cake

Ingredients

For the glaze

  • 1/2 tsp salt
  • 3 tbsp fresh lemon juice
  • 2 tbsp water
  • 85g sugar
  • 50g flour
  • 120g plain flour
  • 1 tbsp finely-grated lemon zest
  • 300g sugar
  • 5 large eggs, almost at room temperature
  • 80g sour cream (full-fat)
  • 1 1/2 tsp vanilla extract
  • 220g unsalted butter, just cooler than room temperature

Method

1) Preheat the oven to 160°C and grease a 9-x-5-inch loaf pan.
2) Beat the butter, sugar and lemon zest using electric beaters or a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. In a separate bowl, lightly whisk the eggs with a fork and add this to the batter in a few additions, scraping down the bowl in between. Stir the sour cream and vanilla together and beat this into the batter.
3) In a separate bowl, sift the plain and cake flours and the salt and add
this to the batter, mixing until fully incorporated, scraping to the bottom of the bowl to ensure this. Scrape the batter into the prepared pan and tap it a few times to make it level and allow any air bubbles to escape. Bake the cake for 65 to 70 minutes, until a tester inserted in the centre of the cake comes out clean. Remove the cake from the oven and prepare the glaze while the cake is still warm.
4) For the glaze, heat the lemon juice water and sugar in a small
saucepan over medium heat until the sugar has dissolved. Poke holes
in the warm pound cake using a bamboo skewer and brush the warm
glaze over the cake. Let the cake cool completely in the pan (the glaze
will set once the cake is cool) before removing to serve.
5) The cake will keep well wrapped and unrefrigerated for up to 3 days.

Categories
Recipes

Lyle’s® Caramel Chocolate Shortcake

Ingredients

  • 2 tbsp Lyle’s Golden Syrup®
  • 150ml condensed milk
  • For the topping
  • 150g dark chocolate
  • 50g Tate & Lyle® Caster Sugar
  • 125g butter
  • 125g butter
  • 50g caster sugar
  • 175g plain flour, sieved

Method

1) Preheat the oven to 180ºC/350ºF/Gas mark 4. Cream together butter and sugar for the base until light and fluffy. Add the flour and stir until the ingredients are thoroughly mixed. Knead until smooth.
2) Press this dough evenly into a 20cm square tin and prick the surface
using a fork. Bake for 25-30 minutes, remove from the oven and leave
to cool in the tin.
3) Meanwhile, place the filling ingredients into a saucepan and stir until
the sugar has dissolved. Bring to the boil slowly, then cook, stirring
continuously for 5-7 minutes. Cool slightly, then pour over the biscuit
and leave to set.
4) For the topping, melt dark chocolate in a glass bowl over a pan of
simmering water and spread over the caramel. Leave in the fridge until
set.

Categories
Recipes

Chocolate Amaretti Cake

Ingredients

  • 2 tsp grated orange peel
  • 4 large eggs
  • Unsweetened cocoa powder, for sifting
  • 130g sugar
  • 120g unsalted butter, room temperature
  • 110g dark chocolate
  • 150g flaked almonds
  • 60g baby amoretti cookies
  • Butter-flavoured non-stick cooking spray

Method

1) Preheat the oven to 175°C.
2) Spray a 23-cm spring form pan the non-stick spray. Refrigerate.
Microwave the chocolate until melted and smooth, stirring every 20
seconds, for about 1 minute.
3) Combine the almonds and cookies in processor. Pulse until the
almonds and cookies are finely ground. Transfer the nut mixture to a
medium bowl. Add the butter and sugar to the processor and blend
until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend
again. Add the nut mixture and melted chocolate. Pulse until blended.
Clean the sides of the bowl. Blend again.
4) Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
5) Transfer the cake to a platter. Sift the cocoa powder over and serve.

 

Categories
Recipes

Victoria Sponge Cake

Ingredients

  • 225g (8 oz) icing sugar, sieved
    For the vanilla icing
  • 85g (3 oz) Stork tub
  • 1-2 tablespoon milk
  • 1/2 teaspoon vanilla essence
  • 3 tablespoons jam
    For the filling
  • 225g (8 oz) caster sugar
  • 225g (8 oz) Stork tub
  • 4 medium eggs
  • 225g (8 oz) self-raising flour, sieved
  • 1 level teaspoon baking powder
    For the cake

Method

1) Pre-heat your oven to 170°C, 160°C Fan, Gas 4.
2) Put all the sponge ingredients into a mixing bowl and beat with a
wooden spoon for 2 – 3 minutes until smooth and well combined.
3) Divide your mixture between two greased and bottom-lined 20cm (8 inch) sandwich tins.
4) Pop them in the middle of your pre-heated oven and bake for 30-35
minutes until beautifully golden.
5) Turn them out, remove the paper and cool on a cake rack.
6) Spread the jam over the middle, sandwich the two pieces together and dust the top with icing sugar.
7) Or for something even more delicious mix your vanilla icing ingredients in a bowl until smooth and spread through the middle and over the top of your cake.

Categories
Recipes

Rocky Road

Ingredients

  • 12 pink marshmallows, quartered using scissors
  • 2 x 55g of Maltesers (my favourite), Milky Way or Crunchie
  • 140g rich tea biscuits, roughly crushed
  • 3 tbsp golden syrup
  • 300g dark chocolate, broken into squares
  • 100g butter, roughly chopped

Method

1) Gently melt the butter, chocolate and syrup in a large pan over a low
heat, stirring frequently until smooth, then cool for about 15mins.
2) 2. Stir the crushed biscuits and sweets into the pan until well mixed,
pour into a 17cm/6 1⁄2 inch square tin lined with non-stick baking paper and spread the mixture to roughly level it.
3) 3. Chill until hard and then take out of tin and remove paper. Cut into fingers. Store in an air-tight container.

 

Categories
Recipes

Lemon and Almond Drizzle Loaves

Ingredients

For the syrup

  • Juice of 2 lemons
  • 250g fondant icing sugar, sieved
  • 20 sugared lemon decorations
  • 50g ground almonds
  • 200g self raising flour, sieved
  • 250g golden caster sugar
  • 4 large eggs
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 250g block of margarine

Method

1) Heat the oven to 180°C or Gas Mark 4. Put the 10 paper loaf tins onto a metal tray.
2) Cream together the margarine and sugar until pale and fluffy.
Gradually beat in the eggs, zest and juice of 1 lemon.
3) Fold in the flour and almonds until evenly combined.
4) Spoon the mixture into the paper loaf cases. Bake for 20 minutes until well risen and golden brown.
5) Mix together the juice of 1 lemon and 100g fondant icing sugar.
6) Put the cakes onto a cooling rack. Pierce the cakes several times with
a skewer. Pour over the lemon syrup to drench the cakes.
7) Combine the lemon juice and the remaining fondant icing sugar until smooth. Top cakes with lemon sugar decorations and drizzle with the lemon icing. Store in an airtight container for up to 2 days.

Categories
Recipes

Brownies

Ingredients

  • 175g plain flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 360g chopped walnuts
  • 315g caster sugar
  • 2 tbsp pure vanilla essence
  • 790g milk chocolate chips
  • 170g unsweetened cocoa powder
  • 6 extra-large eggs
  • 3 tbsp instant coffee granules
  • 450g unsalted butter

Method

1) Preheat the oven to 180 C/Gas mark 4. Butter and flour a 30 by 46 by
2cm baking tray.
2) Melt together the butter, 450g of chocolate chips and the unsweetened
chocolate in a medium bowl over simmering water. Allow to cool
slightly.
3) In a large bowl, stir (do not beat) together the eggs, coffee granules,
vanilla and sugar. Stir the warm chocolate mixture into the egg mixture
and allow to cool to room temperature.
4) In a medium bowl, sift together 140g of flour, the baking powder and
salt. Add to the cooled chocolate mixture. Toss the walnuts and 340g
of chocolate chips in a medium bowl with 35g of flour, then add to the
chocolate batter.
5) Pour the batter into the baking tray. Bake for 20 minutes, then rap the
baking tray against the oven shelf to force the air to escape from
between the pan and the brownie dough.
6) Bake for another 15 minutes, or until a cocktail stick comes out clean.
Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20
large squares.

Categories
Recipes

Yogurt Panna Cotta with Cranberry Pear Sauce

Makes 8 servings

PANNA COTTA * INGREDIENTS
1 cup low-fat (1%) milk
¼ cup sugar
1 envelope plain powdered gelatin
2 tablespoons cold water
1 large container (16-18 ounces) fat-free Greek yogurt
1 teaspoon pure vanilla extract
1 recipe cranberry pear sauce (see below)

DIRECTIONS
1. In a large saucepan, heat the milk with the sugar over
low heat, stirring, until the sugar has dissolved,
about 3 minutes. Remove from the heat.
2. Meanwhile, in a small bowl, mix the gelatin with the water and let stand for 2 minutes.
3. Whisk the gelatin into the warm milk and let cool.
4. In a medium bowl, whisk together the yogurt and vanilla extract. Whisk in the milk.
5. Pour 1/ 3 cup of the mixture into each of 8 serving glasses.
6. Refrigerate until set, about 2 hours. Serve with the cranberry pear sauce.

SAUCE INGREDIENTS
1 cup fresh or frozen cranberries
2 ripe pears, pealed, cored and diced
¼ cup sugar
1 cup water

DIRECTIONS
1. Combine all the ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer
for 20 minutes.
2. Transfer to a heat-proof bowl and cool to room temperature, about 1 hour.

Per Serving: Calories 120; Total Fat 0 g; Sat Fat 0 g; Protein 7 g; Carbs 32 g; Fiber 2 g; Cholesterol 0 mg; Sodium 40 mg.
*Frozen vanilla yogurt can be substituted for the panna cotta recipe (as pictured).

Categories
Recipes

Apple Crisp

Makes 8 servings

INGREDIENTS FOR THE TOPPING
1/ 3 cup old-fashioned rolled oats
½ cup whole-wheat pastry flour
¼ cup sliced almonds
2 tablespoons toasted wheat germ
¼ cup packed dark brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/ 8 teaspoon salt
1 tablespoon cold unsalted butter, cut into pieces
2 tablespoons canola oil
1 to 2 tablespoons cold water

INGREDIENTS FOR THE FILLING
3 large Rome or Empire apples (about 1½ pounds)
3 medium Golden Delicious apples (about 1 pound)
3 medium Granny Smith apples (about 1 pound)
¼ cup fresh lemon juice
3 tablespoons pure maple syrup
2 tablespoons whole wheat pastry flour

DIRECTIONS
1. Preheat the oven to 375°F.
2. To make the topping, place the oats, flour, almonds, wheat germ, brown sugar, cinnamon, nutmeg, and salt in a food processor and process until well combined. Add the butter and oil and pulse until lumps form. Add the water 1 tablespoon at a time until the dough just holds together when you press it between your fingers. Transfer to a bowl and using your fingers, press the dough to create several pea-size lumps for texture. Chill until ready to use.
3. To make the filling, leaving the peels on, core and cut the apples into ¼-inch-thick wedges.
Toss the wedges with the lemon juice and maple syrup until well coated. Sprinkle with the flour and toss until well combined. Spoon the apple mixture into a 3- to 3½-quart shallow baking dish and sprinkle the dough evenly over the top.
4. Bake in the middle of the oven until bubbling, the apples are tender, and the topping is golden brown, 45 to 50 minutes.

Per Serving: Calories 280; Total Fat 7 g; Sat Fat 1.5 g; Protein 4 g; Carbs 53 g; Fiber 7 g; Cholesterol 5 mg; Sodium 40 mg.

Categories
Recipes

Baked Pumpkin-Orange Custard

Makes 6-8 servings

INGREDIENTS
2 tablespoons unsalted butter, melted, plus more for greasing the pan
2 eggs
¾ cup brown sugar
12 ounces soft silken tofu
3 cups (two 15-ounce cans) puréed pumpkin (unsweetened and unseasoned)
½ teaspoon cinnamon, or more to taste
¼ teaspoon nutmeg
¼ teaspoon allspice
Grated zest and juice of 1 orange
Pinch of salt

DIRECTIONS
1. Heat the oven to 350°F. Grease an 8- or 9-inch square pan or pie plate with a little butter. Use an electric mixer or a whisk to beat the eggs and sugar in a large bowl until light. Add the tofu and beat until smooth, a minute or 2 longer.
2. Add the 2 tablespoons melted butter and remaining ingredients and beat until everything is thoroughly combined. Pour the mixture into the prepared pan and bake until set around the edges but still a little jiggly at the center, about 1 hour. Let cool completely before serving, or refrigerate for up to a day and serve cold.

Per Serving (for 1/8 of the custard): Calories 180; Fat 5 g; Sat Fat 2.5 g; Protein 5 g; Carbs 30 g; Fiber 3 g; Cholesterol 55 mg; Sodium 30 mg.