- 170g porridge oats
- 170g desiccated coconut
- 200g flour
- 200g sugar
- 200g butter
- 2tbsp golden syrup
- 2tsp bicarbonate of soda
Heat oven to 180˚c
Put the oats, coconut, sugar and flour in a bowl.
Melt the butter in a small pan and stir in the golden syrup.
Add the bicarbonate of soda to 2 tbsp. of boiling water, and then stir into the golden syrup and butter mix.
Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
Put desert spoonful’s of the mixture on the buttered baking sheet about 1inch apart
- 140g self-raising flour
- 2 tablespoons of cocoa
- ½ teaspoon bicarbonate of soda
- 110ml buttermilk
- 1 teaspoon vinegar
- ½ teaspoon vanilla extract
- 1 tablespoon red food colouring
- 60g butter at room temperature
- 170g caster sugar
- 1 large egg
- 250g icing sugar
- 125g cream cheese or mascarpone
- 90g unsalted butter
- ½ teaspoon vanilla essence
- ½ lemon, juice only
- Red sprinkles (optional)
Red Velvet Cupcakes
1. Preheat the oven to 165°C /325°F/Gas Mark 3. Line a 12-hole cup cake tin with silicone cases.
2. Whisk together the flour, coca, bicarbonate of soda and a pinch of salt.
3. In a mug, mix the buttermilk, vinegar, vanilla, and red food colouring.
4. Beat the butter and sugar together until pale and fluffy. Beat in the egg a little at a time.
5. Mix in half of the flour mixture, followed by half the buttermilk mixture until combined, then add the rest of the flour and the rest of the buttermilk and mix until combined.
6. Divide the mixture between the cupcakes cases. Bake for 20 minutes, until springy to the touch.
7. Cool on a rack.
1. To make the topping, combine all of the ingredients together until smooth.
2. Pack the cream cheese topping into a piping bag and pipe onto cooled cupcakes.
3. Sprinkle with red sprinkles.
- 50g (2oz) soft brown sugar
- 125g (4oz) butter, softened
- 150g/(5.5oz) self-raising flour
- Caramel Topping:
- 397g 14oz) can sweeten condensed milk
- 125g (4oz) butter, diced
- 75g (3oz) soft light brown sugar
- 50ml (2tbsp) golden syrup
- Chocolate Topping:
- 75g (3oz) white chocolate
- 75g (3oz) plain chocolate
- 18 x 28cm (7 x 11in) baking tin
- Baking tin
- Electric Whisk
- Mixing Bowl
- Wooden Spoon
- 2 Bowls
- Metal spoon
1. Preheat the oven to 180ºC, 350ºF, and gas mark 4. Grease and line an 18 x 28cm tin with baking paper.
2. Cream together the butter and sugar until light and fluffy. Stir in the flour and mix until combined.
3. Press the mixture over the base of the tin and bake for 15 to 20 minutes until golden. Leave to cool.
Ingredients: Makes:12 covers 12-15 cupcakes
- 110g unsalted butter, room temperature
- 250g icing sugar
- 150g white chocolate/milk chocolate (grated)
Butter Cream Icing
Prep: 5min, Cook: 5 min, Ready in: 10 min
1. Beat the butter and half the icing sugar together until smooth. Keep adding the icing sugar in bits and mix until all is smooth and like a paste.
2. Grate the white/milk chocolate on top of ice buns.
- 300g unsalted butter
- 300g dark chocolate, minimum 60% cocoa solids, broken into pieces
- 5 large eggs
- 450g granulated sugar
- 1 tablespoon vanilla extract
- 200g plain flour
- 1 teaspoon salt
- 250g dried cherries
Chocolate & Cherry Brownies
Preheat the oven to 180˚C. Line the baking tin with greaseproof paper or baking parchment.
Melt the chocolate and butter together in a heatproof bowl suspended over a saucepan of barely simmering water. Beat the eggs, sugar and vanilla extract together in a bowl until the mixture is thick and creamy and coats the back of the spoon. Once the butterand chocolate have melted, remove the heat and beat in the egg mixture. Sift the flour and salt together, then add them to the mixture, and continue to beat until smooth. Stir in the dried cherries.
Pour into the roasting tin, ensuring the mixture is evenly distributed in the tin. Bake in the oven for 20-25 minutes or until the whole of the top has formed a light brown crust that has started to crack. This giant brownie should not wobble, but should remain gooey on the inside.
Leave to cool for about 20 minutes before cutting into large squares while still in the pan. The greaseproof paper should peel off easily.
- 8 oz butter
- 8 oz caster sugar
- 8 oz self raising flour
- 4 eggs
- 2 tblsp Irel Coffee
Coffee Cake (All in one)
Pre-heat the oven to 160ºC. Place all the ingredients into a bowl and
mix. Divide between (2) greased 8” sandwich tins. Bake for approx 20
- 2 oz butter
- 4 oz sieved icing sugar
- 2 tblsp coffee essence
Coffee Butter Cream Filling
For the butter cream filling: Place all the ingredients in a bowl and
beat together. When sponge is baked and cooled, sandwich together with
the butter cream.
Method for the Icing: Put all ingredients in a
bowl, stir together. Pour over the top of the cake; don’t worry if it
runs down the side of the cake.
- 600g caster sugar
- 8 eggs
- 450g unsalted butter
- 100g cocoa powder
- 110g plain flour
- 335g plain chocolate
- 150g hazelnuts
- 150g white buttons
1. Line an 8inch square or rectangle tin with parchment paper.
2. Melt the butter and set to one side
3. Melt the plain chocolate over a pan of gently steaming water and set to one side
4. Whisk the eggs and sugar well
5. Add the melted butter gradually and mix well
6. Stir in the sieved flour and cocoa powder
7. Add the melted chocolate (not too hot), chopped hazelnuts and white chocolate buttons.
8. Turn the mixture into the lined tin and bake at 180ºC for approx. 30 minutes
9. Leave to cool, then cut into wedges or squares
10. Serve with cream and ganache.
400g dark chocolate
1. Warm the cream and slowly stir in the chocolate pieces
2. Do not boil the chocolate ganache otherwise it will split and have a grainy texture
Cuts: into 8-10 slices
Preparation: 20 minutes
Cooking time: about 50 minutes
- 175g (6oz) unsalted butter, softened, plus extra to grease
- 175 (6oz) caster sugar
- 4 medium eggs lightly beaten
- 3 lemons
- 125g (4oz) gluten self raising flour
- 50g (2oz) ground almonds
- 75g (3oz) sugar cubes
Lemon Drizzle Loaf
1. Preheat the oven to 180ºC, mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment.
2. In a large bowl, beat together the butter and caster sugar with a hand held electric whisk until pale and fluffy, about 5 minutes. Gradually beat in the eggs, followed by the finely grated zest of 2 of the lemons and the juice of ½ lemon.
3. Fold the flour and ground almonds into the butter mixture, then spoon into the prepared tin and bake for 40-50 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes then invert on to a wire rack and leave to cool until warm.
4. Meanwhile, put the sugar cubes into a small bowl with the juice of 1 ½ lemons and the pared zest of 1 lemon (you should have 1 un-juiced lemon left over) Soak for 5 minutes then use the back of a spoon to roughly crush the sugar cubes. Spoon over the warm cake and leave to cool completely before serving in slices.
Spoon in an airtight container. It will keep for up to four days.
Makes: 1 loaf
Cooking time: 45-50 minutes
What you need:
- 400g/14oz strong white flour
- 50g/2oz strong brown flour
- 1 teaspoon of salt
- 25g/1oz fresh yeast(2 sachets-Dried yeast)
- 400ml/14fl oz warm water
- 2 teaspoons brown cane sugar
- 25g/1oz sunflower seeds, pumpkin or both
Light Sunny Brown Bread
1. Fully preheat oven to 230°C/450°F/regulo 8
2. In a large, wide mixing bowl combine the brown and white flour, add the salt.
3. Sponge the yeast in 150ml/5fl oz of trepid water with the brown sugar and then leave in a warm place for the yeast to become active, about 5 minutes.
4. Add the remaining water to the yeast and sugar and stir well. Pour the liquid into the dry ingredients and mix with an open hand, drawing the flour from the sides of the bowl.
5. Mix to a wettish dough that is too wet to knead.
6. Oil the loaf tin and sprinkle the base with a single layer of sunflower seeds. Pour in the dough.
7. Put the tin in a warm place and cover with a tea-towel. Leave for about 30-40 minutes approximately. The bread will have risen to twice its original size.
8. Remove the tea-towel. Bake for 45-50 minutes, or until the bread looks nicely browned and sounds hollow when tapped.