Fruity Fruit Cakes

I would like to say this recipe was born from a place of great and profound inspiration, but in reality I was just trying to use up an ageing packet of dried fruit found in the back of the cupboard. You know the sort I mean, with sultanas like bullets and peel like rubber. To breathe life into such sorry ingredients I’ve steeped the fruit in a strong and sweet black tea, then added notes of lemon and vanilla to perk the whole thing up. Finally I’ve used a lovely light olive oil in place of the more conventional lubrication to inject even more fruitiness into the whole concoction. I think the finished cakes are rather splendid indeed and the perfect antidote to the dull days we must all get used to over the coming months. So have at it!

Prep time: 15 Mins (Plus steeping time)

Baking time: 30-35 Mins

275g Mixed Dried Fruit

A pot of strong, hot Black Tea

25g Golden or Maple Syrup

175g Light Brown Sugar

200g Plain Flour

1tsp Baking Powder

2 Large Eggs and 1 Yolk

175ml Olive Oil

1tsp Vanilla Extract

1tsp Lemon Extract

A drizzle of gold or maple syrup to finish

The first task is to steep the fruit. Place the fruit in a large heatproof container and cover with tea. Add the 25g of syrup, stir together and leave to steep for an hour until the tea has cooled to room temperature. Once steeped drain the fruit, retaining a little of the liquor then it’s onto the cake mixture.

Preheat the oven to 180C/350F/Gas 4 and line a 12 hole muffin tray with paper cases. Add the sugar, flour and baking powder to a large mixing bowl, then mix together and make a well in the middle. Add the eggs, oil and extracts, mix until evenly combined, the add the fruit, along with 1tbsp of the steeping liquor and do the same. Spoon the mixture equally into each paper case and bake in the centre of the oven for around 30-35 minutes, until the cakes have risen, are golden and a toothpick comes out clean when inserted into the middle of one of the cakes. When you are happy they are baked remove the cakes from the oven, carefully remove from the tray and place on a wire rack. Drizzle with a little syrup to and leave to cool. Fin.

Breakfast Bacon Soda Breads

These breakfast soda breads are so called for two reasons. The first is that they contain many of the ingredients that make up a hearty breakfast, including yoghurt instead of buttermilk, honey, oats and even a little crispy bacon! The second is that they are so quick and easy to make you can actually have them on the table, freshly baked and ready for a delicious breakfast treat. I'd recommend shuffling down to the kitchen first thing, knocking a quick batch of dough together then popping it in the oven whilst you ready yourself for the day ahead. By the time you return to the kitchen your lovely loaves will be ready to be devoured!

Prep time: 10 Mins
Baking time: 25-30 Mins
300g Plain Flour
1tsp Bicarbonate of Soda
A handful of Smoked Bacon (Cooked until crispy, then left to cool and chopped)
A handful of Oats
300g Plain Natural Yoghurt
1tbsp Runny Honey

Rub the cobwebs from your eyes fellow baking adventurer, as it's time to begin. Preheat the oven to 180C/350F/Gas 4 and line a large flat baking tray with baking paper. Add the flour, bicarbonate of soda, bacon and oats to a large mixing bowl and mix together with a wooden spoon. With regards to the bacon, you can cook it the night before as you'll want to use it cold. Add the yoghurt and honey to the dry ingredients, mix loosely, then bring together to a dough with your hands. You don't want to knead this dough too much so once the dough has formed break into two balls and shape into rounds. Place the rounds, spaced apart on the tray and slice a deep cross into each. Place in the centre of the oven and bake for around 25-30 minutes, until each loaf is risen and a deep golden brown. When you are happy they are baked remove from the oven and serve straight away, as these are at their most yummy hot. The loaves should generously feed four people, but you can easily halve the ingredients if you're just baking for one or two. Yum yum!

Chocolate Chip Brioche Bread Pudding

My mother makes a delicious bread pudding with leftover white bread, dried fruit and brown sugar, but here I dare to say I've taken things a step or two further. Using rich chocolate chip brioche, double cream and just a hint of vanilla this is definitely a luxury version, highly indulgent but more importantly, entirely gratifying. I make my own chocolate chip brioche but you can pick it easily in most supermarkets these days. Failing that you can always use normal brioche with a handful or two of chocolate chips.

Prep time: 15 Mins
Baking time: 50-55 Mins
355g Chocolate Chip Brioche
200ml Double Cream
175g Caster Sugar
1/2tsp Vanilla Paste
4 Large Eggs (Beaten)

You should all know the drill by now! Preheat the oven to 180C/350F/Gas 4 and line a smallish baking tin (around 27x22cm) with baking paper. Roughly tear up the brioche and toss flamboyantly into the large bowl. Add the cream, sugar, vanilla paste and eggs, then get your hands in there and mix together until evenly combined. Tip into your prepared tin and press to the edges. Bake in the centre of the oven for around 50-55 minutes, until firm and a little to the touch and deep golden all over, then remove and leave to cool in the tin.

When you are happy the pudding is baked remove, slice and DEVOUR.

Dairy and Gluten Free Bitter Lemon and Almond Cake

I've made a many cakes similar to this one before, but none quite as unusual and exotic. Using whole lemons may sound strange, even unpleasant but the acidity really does work, particularly when paired with a thick layer of white icing and with but a few ingredients, the whole thing is a doddle to prepare. Just one point of note, you can hand chop the lemons but if you have a mini food processor it will make your life a darn sight easier!

Prep time: 20 Mins (Plus 40-45 Mins boiling time)
Baking time: 60 Mins
3 Whole Unwaxed Lemons
210g Caster Sugar
5 Large Eggs
200g Ground Almonds
1tsp Baking Powder

For the Lemon Icing
300g Icing Sugar (Sifted)
The juice of around 2 Juicy Lemons

The first task is to boil the lemons. Place the lemons in a saucepan, cover with water and bring to the boil. Turn down to a simmer and leave with the lid on for around 40-45 minutes, until soft. When a sharp knife cleanly passes through one of the lemons with ease turn off to heat, leave to cool in the water, then drain.

Preheat the oven to 180C/350F/Gas 4, grease a deep 20cm cake tin and line with baking paper. In a large mixing bowl whisk together the sugar and eggs until light and frothy. Add the ground almonds along with the baking powder and whisk again to combine. Blitz the whole lemons in a mini chopper, or chop to a juicy pulp by hand, then add to the mixture and fold through. Pour into your prepared tin and bake in the centre of the oven for around 60 minutes until golden brown on top and a metal skewer comes out clean when inserted into the middle of the cake.

When you are happy the cake is baked remove from the oven and leave to cool in the tin. Once cool you can prepare the icing. For the icing just mix together the icing sugar and lemon juice until white and glossy. Be careful not to add too much liquid as you want this icing quite thick. Remove the cake from tin, spoon over the icing and you're good to go. Well done! 

Liquorice Cakes with Salted Butterscotch Icing

Liquorice seems to be as divisive as it is distinctive and I concede that I’m not a huge fan of it myself. However I was recently tasked with coming up with a recipe using the tricky devil and ever the gentleman, I always try to oblige.

I would have liked to have used powdered liquorice for these sponge cakes, but alas I was unable to source it locally. Instead I gave traditional soft eating liquorice a go, which despite requiring a small amount of palaver, still ultimately did the trick. I’ve topped each with a butterscotch icing and a sprinkling of sea salt and even if the prospect of salt on sweet things doesn’t float your boat, I’d still recommend you do the same. The slight tickle of salt on the tongue proves most welcome with such a saccharine treat.

Prep time: 25 Mins

Baking time: 20-25 Mins

200g Soft Liquorice (Chopped)

Around 2tbsp Water

75g Unsalted Butter (Softened)

125g Light Muscovado Sugar

2 Large Eggs

1tsp Baking Powder

200g Plain Flour

For the Butterscotch Icing

60g Unsalted Butter

120g Light Muscovado Sugar

3tbsp Milk

200g Icing Sugar (Sifted)

A sprinkling of Sea Salt

Cake time! Preheat the oven to 180C/350F/Gas 4 and line a 12 hole muffin tin with cupcake cases. Add the liquorice and water to a saucepan, place on a low heat and leave to melt, giving it a vigorous stir every now and again to help break up the liquorice. Whilst the liquorice is melting cream together the butter and sugar in a large bowl. Beat in the eggs one at a time, then sift in the baking powder and flour and mix to a consistent batter.

When the liquorice has melted to the consistency of sticky toffee remove from the heat and beat into your cake mixture. It should mix in evenly with a little elbow grease! Spoon the mixture into your prepared cases and bake in the centre of the oven for around 20-25 minutes, until lightly risen, golden brown and a toothpick comes out clean when inserted into one of the cakes. When you are happy the cakes are baked remove from the oven and transfer to a wire rack until cool.

When the cakes are cool you can start on the icing. Add the butter and sugar to a small saucepan and bring to the boil on a medium heat. Leave to bubble for two minutes, then remove from the heat, stir in 2tbsp of milk and return to the heat for a further 1 minute. When golden and glossy remove from the heat and leave to cool for about 20 minutes. Add the icing sugar to a large bowl, then pour in the butterscotch mixture along with 1tbsp of milk. Mix until smooth, then spread a light layer over each of your cooled cakes. I am rather sparing when it comes to the icing as it’s sooooo sweet. Sprinkle each cake with sea salt and your work is done. Hooray!

Dr Phil's Fat Courgette and Lemon Muffins with Poppyseed Icing

Dr Phil recently presented me with a courgette so massive is was very nearly a marrow. Looking at such a bhemoth I could think of only one thing, how could I transform it into delicious cakey goodness? Turns out it was a lot more straightforward than I thought!

These courgette muffins are elementary in their preparation and taste absolutely delicious, with a fragrant lemon flavour and light texture. Adding poppyseeds to the icing is optional but as bizarrely as it may seeem really do work well with lemon, so I'd wholeheartedly recommend giving them a go. Just be careful when you measure them out, as a slip of the wrist and you'll be fishing poppy seeds out of nooks and crannies for months after!

Prep time: 20 Mins
Baking time: 25-30 Mins
200g Plain Flour
1tsp Baking Powder
135g Caster Sugar
175g Courgette (Grated)
2 Large Eggs (Beaten)
75ml Sunflower Oil
1.5tsp Lemon Extract

125g Icing Sugar
1tsp Poppy Seeds
A few drops of Water

Ready... Steady... Go! Preheat the oven to 180C/350F/Gas 4 and line a 12 hole muffin tin with cases. In large bowl mix together the flour, baking powder, caster sugar and courgette. Make a well in the centre and add the eggs, oil and extract. Mix together to a consistent batter and spoon evenly into your cases. Bake in the centre of the oven for around 25-30 minutes, until nicely risen and a metal skewer comes out clean when inserted into the middle of one of the muffins.

When you are happy they are baked remove the muffins from the oven and carefully transfer to a wire rack until cool. Once at room temperature you can start on the icing. In a bowl mix together the icing sugar and poppy seeds, then dribble in a little cold water and mix until you are left with a smooth, glossy icing. This is not an exact science so start with a few drops and go from there. Drizzle the icing over each of the muffins and your work is done. Ta dah!

Fig, Walnut and Rye Pave

Corrrrr I love making bread so much! This time I've had a go at a fig and walnut pave made with rye flour and it is blooming delicious. The sweetness of the figs bounces beautifully off of the deep, almost malty flavour of the rye and the walnuts bring a welcome change of texture to the soft dough. As delicious as this loaf is I know that rye flour does not necessarily float everyone's boat, so if it's just not your thing you can go ahead and use white, wholemeal, or even spelt flour in its place. Just have a tinker and see what happens. That's what I do!

Prep tine: 25 Mins (Plus around 160 Mins proving time)
Baking time: 40-45 Mins
300ml Tepid Water
12g Fresh Yeast
150g Dark Rye Flour
300g Very Strong White Bread Flour
1.5tsp Salt
175g Soft Figs (Don't use fresh)
100g Walnuts

To the kitchen once more! Pour the tepid water into a large mixing bowl and add the fresh yeast. Mix with a flat bladed knife until the yeast has started to blend in, then add the rye and white flour, along with the salt. Roughly chop the figs and walnuts, throw into the dough mixture, then still using the flat bladed knife start to bring together to a very loose dough. Tip out onto a clean dry surface, bring together with your hands, then commence kneading. You can do this by pulling the dough apart, folding back on itself, turning by a quarter and repeating. Knead for around 10 minutes, avoiding using any more flour on the surface unless absolutely necessary, then when the dough is smooth and elastic dust lightly all over with flour and place in a clean, dry bowl. Cover with cling film and leave in a warm place for around 100 minutes, until doubled in sized.

When the dough has risen turn out onto a clean surface that has been lightly greased with a little oil. Gently shape the dough to a large oval shape, then transfer to a greased, flat baking tray. Cover and leave to rise again for around 40 minutes. I cover with a large upturned tupperware tub, but you can use a lightly greased sheet of clingfilm if you'd prefer. Just don't cover it too tightly!

Preheat the oven to 200C/400F/Gas 6. Uncover the dough and place straight into the oven for around 40-45 minutes, until deep brown on top and hollow sounding when tapped on the bottom. When you are happy the loaf is baked remove from the oven and transfer to a chopping board. This loaf is terrific served hot with salty butter or cold with cured meats and chutney. Whatever you fancy is ok with me!

Peach Meringue Pie

This recipe provides a great opportunity to hone a variety of skills and techniques, including making both short pastry and soft meringues. I've decided to stray from the path well trodden and used softened peaches instead of the traditional lemon filling, not only to mix things up a bit, but to bring a touch of dynamism in terms of texture. Of course if you want to try out another fruity filling then you are more than welcome, for as I always say, it is your kitchen and you are in charge!

Prep time: Err there's quite a few processes going on here, so let's say around 45 Mins!
Baking time: All in, around 35-45 Mins
For the Pastry
150g Plain Flour
150g Cold Unsalted Butter (Cut into small cubes)
2tbsp Caster Sugar

For the Fruit
4 Ripe Peaches (Peeled and Stoned)
1tbsp Caster Sugar
The zest of 2 Unwaxed Lemons (Or 1 big one!)

For the Meringue
4 Large Egg Whites
200g Caster Sugar
2tsp Cornflour

Let's start with the pastry. Rub the flour into the butter and sugar until a loose dough begins to form, then tip out onto a clean, dry surface. If the mixture is dry you can add a few drips of water, but do so with great restraint and even greater care! On the surface bring the dough together with your hands until smooth, then wrap in clingfilm and leave in the fridge for 20 minutes.

Preheat the oven to 180C/350F/Gas 4 and line the base of a 20cm, deep pie tin with baking paper (this is optional, but I find it makes things a little easier when it's time to remove the pie from the tin). Take the dough from the fridge and roll out to a large flat disk. Carefully lay the disk into your tin, pressing it into the edges and leaving a short overhang of around 1cm. Trim off any excess pastry and use it to fill any cracks, then line with baking paper and fill with baking beans. Blind bake in the centre of the oven for around 20 minutes, then remove the beans and paper and return to the oven for 5-7 minutes, until the pastry is a light golden brown. You'll want the pastry base to be almost entirely baked before proceeding.

Whilst the pastry is cooking you can prepare the peaches. Cut each peach into 8 and place in a large, flat based saucepan. Add the caster sugar and zest, give it a gentle toss together, then arrange the fruit evenly over the base of the saucepan. You might find this easier to do in batches! Place on a low/medium heat, cover, then leave for around 6-7 minutes. Flip each slice over, then cover again for another 5-6 minutes until just yielding to the touch. If you want the fruit softer just leave them a little longer in the pan. When you're happy with the fruit remove from the heat and leave to one side until your pastry is done.

For the meringue add the egg whites to a bowl and whisk (You'll definitely want to use an electric whisker for this!) until peaks just start to hold their shape. Add the caster sugar, gradually and still whisking until stiff and glossy, then whisk in the cornflour to combine.

When your pastry base is cooked, remove from the oven, turning the heat up to 200C/400F/Gas 6. Trim the excess pastry to the edge of the pie tin, then arrange the cooked fruit over the base. Top generously with the meringue and return to the oven for 15-20 minutes, until starting to brown on top.

When you are happy the pie is done remove from the oven and leave to cool in the pie tin. Once cool carefully remove and serve. Booooooooooom all finished!

Hazelnut Macaranguers

These macaranguers are so called as they sit somewhere between a toasty macaroon and a chewy meringue. Lovely and light, but with a touch more body than a macaron their super sweetness marries really, really, REALLY beautifully with a hot cup of leaf tea or coffee. They are also sooooooo easy to make, in fact they barely need a recipe. I will of course though provide just a small amount of guidance as always!

Ooh ooh before I start I've just had a rather cheeky thought. How about melting some dark chocolate and dunking half a macaranguer in before serving? He he he...

Prep time: 15 Mins
Baking time: 15-20 Mins
1 Large Egg White
100g Caster Sugar
100g Toasted and Ground Hazelnuts
1tsp Vanilla Extract

Are you ready? Preheat the oven to 180C/350F/Gas 4 and line a large flat baking tray with baking paper. In a large clean bowl whisk the egg white until stiff. Add a third of the sugar and whisk until glossy, then repeat for the rest of the sugar. Gently fold through the hazelnuts along with the vanilla extract until evenly combined and that's the mixture all finished. So easy!

Take a little ball of the sticky mixture and place on the baking paper. Repeat for the rest of the mixture, evenly spaced apart as they will spread a little during baking. Bake in the centre of the oven for 15-20 minutes, until the macaranguers are a light golden and just starting to crack on top. When you are happy they are baked remove from the oven and carefully slide the paper from the tray onto a wire rack. Leave until cool then peel each macaranguer from the paper. You are finished.

Panforte

I know I know, this is technically festive fare but I just fancied having a crack at this Italian treat over the weekend. Even in the summer months, it's a delicious little accompaniment to tea or coffee, all soft and chewy, with biscuity toasted nuts and the merest hint of spice. Don't be put off if you're not a fan of soft figs as they melt into the mixture during baking, but try and avoid using fresh ones if you can. So, now it's your turn!

Prep time: 25 Mins
Baking time: 30 Mins
300g Mixed Nuts (I used Hazelnuts, Macadamias and Pecans)
175g Mixed Peel
50g Glacé Cherries (Halved)
75g Plain Flour
200g Soft Figs
75g Runny Honey
165g Caster Sugar
1.5tsp Mixed Spice
A splash of Booze (Sherry, Manzanilla, Pedro Ximinez etc)
Icing Sugar (To dust)

Let us begin. In a dry saucepan lightly toast the nuts, before setting to one side for 10 minutes to cool slightly. Preheat the oven to 150C/300F/Gas 2 and line a 21cm square tin with baking paper (you could use rice paper but it can be tricky to find). In a large bowl mix the warm nuts together with the peel, cherries and flour. Smush up the figs, either in a food processor or with a large knife then add to a saucepan along with the honey, sugar, spice and booze. Bring up to the boil, then reduce to a gentle simmer and leave for around 6 minutes, stirring occasionally. Pour the fig mixture over the dry ingredients, mix to combine then pour into your prepared tin. Press firmly to the edges with a wooden spoon (you want to compact the mixture as much as you can), then bake in the centre of the oven for around 30 minutes. Remove and leave to cool in the tin.

When the mixture is cool place in the fridge for around 30 minutes. I do this as it makes it easier to slice in a warm kitchen. Remove from the fridge, peeling off the paper then dust liberally with icing sugar. Slice thinly with a sharp knife and you're all finished. Huzzah!