Vanilla Sponge Cake

For the Sponge

6oz caster sugar

6oz unsalted butter, softened

1tsp vanilla extract

3 large eggs

6oz SR flour

1tsp baking powder

For the Filling and Topping

Jam

Unsalted butter, softened

Icing sugar

Vanilla Extract

1.  Preheat oven to 160'C fan.

2.  Grease and flour sides of two 20cm sandwich tins and line the bases.

3.  Mix together the flour and baking powder.

4.  In a large mixing bowl, beat together the sugar, butter and vanilla extract (I use an electric hand-held whisk) until light and creamy.

5.  Add the eggs one at a time and beat well.  To prevent the mixture from splitting add a spoonful of the flour as necessary.

6.  Add the remaining flour and beat well.

7.  Divide equally between the two tins and level.

8.  Bake in centre of oven for approximately 18-20 minutes, until risen and lightly golden.  When cooked the sponge should spring back when lightly touched.

9.  Leave to cool in tins for 5 minutes, before turning out onto a wire rack.

10.  Once completely cool, beat together the butter, vanilla extract and icing sugar for the filling and/or topping.  I haven't given quantities for this as I never measure out my butter-cream.  Traditionally it is roughly half butter to icing sugar, but I prefer less butter and I often add a splash of milk.

11.  Smooth a layer of butter-cream onto one of the sponges.  Spread jam over the butter-cream and top with the other sponge.  Decorate top as you wish.

For special occasions I make a larger sponge base by adding another 2oz of butter, sugar and flour and an extra egg to the above ingredients.

The mixture can then be divided into three

or four layers.

To colour sponge, divide mixture equally into 3 or 4 basins and add food colouring.

I only have two sandwich tins, so I bake the mixture in batches. 

If making four layers the sponges are slightly thinner and may take slightly less time to bake.

Top can be dusted with icing sugar and sprinkles.  I think a little edible glitter looks good for special occasions.  Of course the sponge doesn't have to be flavoured with vanilla; I have also used lemon, orange and almond extract.  Also some of the flour can be replaced with cocoa powder.

Gingerbread Cake

225g SR flour

1tsp bicarbonate of soda

1tbsp ground ginger

1tsp ground cinnamon

1tsp ground mixed spice

115g unsalted butter, cubed

115g dark muscovado sugar

115g black treacle

115g golden syrup

200ml milk

1 medium egg

1tsp icing sugar (optional)

1.  Preheat oven to 150'C fan and grease and line a 20cm round, deep cake tin.

2.  Mix together the flour, bicarbonate of soda and spices.

3.  In a large saucepan heat together the butter, sugar, treacle and syrup, until the butter has melted and the sugar has dissolved.  Remove from the heat.

3.  Beat the egg into the milk (whole or semi-skimmed) and stir into the liquid mixture.

4.  Add the dry ingredients and mix well.

5.  Pour into the prepared tin and bake for approximately 50-55 minutes, use a skewer to test if cooked (it should be clean when removed from centre of cake).

6.  Leave to cool completely in tin.  Can be dusted with icing sugar using a sieve.

Cheese Scones

Makes 6

2-3 tbsps fat-free natural yogurt

8oz SR flour

3oz butter, if using unsalted add .25 tsp salt

.25 tsp paprika

black pepper

1 large egg

2oz mature cheddar - grated, plus extra for topping

milk to brush tops

1.  Preheat oven to 190'C.

2.  Rub butter into flour.

3.  Add spices and salt if using and mix.

4.  Add grated cheddar and stir.

5.  Mix together egg and 2 tbsps of yogurt.

6.  Add to flour mixture to form a soft dough.

(Additional tbsp of yogurt can be added at this stage if necessary.)

7.  Gently roll out to a thickness of 1" and cut out scones.

8.  Place on a lined or greased baking tray.

9.  Brush tops with milk and add additional cheese.

10.  Bake for approx. 10-12 minutes, until risen and golden.

American Blueberry Pancakes

This year I felt like a change from making the Traditional English Pancake and I made American Blueberry Pancakes instead.  I used this recipe from here.

200g SR flour

1 tsp baking powder

1 large egg

300ml milk (I used semi-skimmed)

A knob of butter, melted

75g blueberries, plus 75g for serving

butter for greasing pan

Simply whisk all of the ingredients together, except for the additional butter for cooking the pancakes.

Grease and heat the pan.  Place tablespoonfuls of the batter into the pan and cook on a medium heat for 2-3 minutes until bubbles start to rise through the mixture. Turn and cook for a further 2-3 minutes until golden.  Remove from pan and place on a warmed plate and cover whilst cooking the remainder of the batter.

Of course you have to have Maple Syrup with your pancakes!

Chocolate and Courgette Muffins

Once again it is the season of the courgette. We have so many growing on our allotment that we can't keep up with them; so in addition to making ratatouille and eating baby ones raw like carrot sticks, I adapted a muffin recipe to use up 300g of courgette or one medium large courgette.

300g courgette

200g light muscovado sugar

80ml sunflower oil

2 medium eggs

260g plain flour minus 4 tbsps

4 tbsps cocoa powder

2 tsps baking powder

1.5 tsps ground cinnamon

80ml natural yogurt

100g dark chocolate drops

12 hole muffin tin and muffin cases

1. Preheat oven to 170'C

2. Finely grate courgette and allow some of the juice to drain away.

3. Whisk together the sugar, oil and eggs using an electric whisk.

4. Sift together all of the dry ingredients. Add half of them to the sugar mixture and whisk again.

5. Add the yogurt, whisk, add the remaining dry ingredients and whisk until well mixed.

6. Using a spoon stir in the courgette and chocolate drops.

7. Divide mixture evenly between the 12 muffin cases and bake for approximately 20 minutes, until risen and the spongy to the touch.

The grated courgette makes the muffins moist, but they do not taste of courgette. :)

Apricot, Pistachio and Chocolate Cookies

140g plain flour

0.5 tsp baking powder

75g rolled oats

125g unsalted butter, softened*

75g dark muscovado sugar

100g caster sugar

1 medium egg

75g dried apricots, chopped

50g pistachios, chopped

150g milk or dark chocolate, chopped

* do not use margarine as mixture will be too soft.

1. Preheat oven to 170'C.

2. Using an electric whisk, beat together the butter and sugars.

3. Add the egg and whisk.

4. Mix together the flour, baking powder and oats and stir into the creamed mixture.

5. Add the apricots, pistachios and chocolate and mix well.

6. Place tablespoonfuls of the mixture onto a lined baking tray, allowing space for cookies to spread a little.

7. Bake in the centre of the oven for approximately 10 - 15 minutes, until lightly golden.

8. Allow to cool on tray for 5 minutes before removing to a rack.

White Christmas Slice

I have slightly adapted this Rocky Road recipe from a Sainsbury's recipe card.

200g Good Quality Dark Chocolate

150g unsalted butter

2 tbsps Runny Honey

400g Coconut Biscuits

400g Good Quality White Chocolate

50g Desiccated Coconut

1. Line a 23cm x 30cm baking tray with clingfilm.

2. In a large microwavable bowl, melt dark chocolate, butter and honey together.

3. Roughly crumble the coconut biscuits and stir into chocolate mixture until completely coated.

4. Press into lined tray.

5. Melt white chocolate in a microwave and pour evenly over the biscuit mixture.

6. Sprinkle desiccated coconut over the top.

7. Chill in a refrigerator.

8. Once set, cut into small squares. I found that I needed to remove it from the fridge for a short time before cutting.