Charity Cake Sale for Childreach International

In its starring role in an episode of Sex and the City, Magnolia’s Bakery, Greenwich Village, New York, sparked the international cupcake craze.  This edible piece of transient art provides a feast for both the eyes and the mouth.  Having tried and tested numerous recipes the Hummingbird Bakery Cook Book is undeniably the best.  My personal copy is now lathered in stale cake mixture and sticky fingers.  This basic vanilla sponge is as light as air and relatively low fat as far as cakes go (minus the icing).

Makes 12 

- 120g plain flour 

-140g caster sugar

- 1 1/2 teaspoons baking powder

a pinch of salt 

- 40g unsalted butter, at room temperature 

- 120ml whole milk

- 1 egg 

- 1/4 teaspoon vanilla extract 

- 250g icing sugar 

- 80g unsalted butter, at room temperature 

- 25ml whole milk 

- a couple of drops of vanilla extract 

Method: 

1. Preheat the oven to 170ºC. 

2. Beat the flour, sugar, baking powder, salt and butter together with an electric whisk until you get a sandy consistency and it is well combined. 

3. Gradually pour in half the milk and beat until fully incorporated.

4. Mix the the egg, vanilla extract and remaining milk in a separate bowl then pour into the flour mixture and beat for a couple of minutes until the mixture is smooth. 

5. Spoon the mixture into paper cases until two thirds full and bake in a preheated oven for 20-25 minute, or until lightly golden and the sponge bounces back when touched.  A skewer inserted into the middle should come out clean.  

6. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.  

7. Meanwhile beat the icing sugar and butter together with an electric whisk until the mixture comes together and is well mixed.  Turning the whisk down to a slow speed gradually pouring in the milk and vanilla extract. 

8. Once the mixture is well incorporated turn the whisk up to a high speed and beat until light and fluffy for approximately 5 minutes.  The longer the icing is beaten the lighter and fluffier it becomes.  

9. Spoon or pipe the vanilla icing on top of the cooled cakes and decorate to your taste.   

Gluten and Lactose Free Mini Victoria Sponges

Cupcakes for my Sister's Wedding

The Art of Michelin Star Cookery - A Day at the Waitrose Cookery School

Prawn and Leeks with a Bisque Foam

Sous-vide Venison Steak with Black Pudding and a Celeriac Purée

                                                   

Tiramisu

Homemade White Loaf

Bread is one of life’s scrumptious staple foods.  The simple combination of bread smeared in butter or gently dipped in a good olive oil proves that food doesn't have to be complicated to delight any gourmet’s taste buds.  As a child I remember thinking that Edmund from the Lion the Witch and the Wardrobe could have suffered far more distasteful combinations than bread and water in his punishment under the White Witch’s wrath.  This traditional loaf has a soft and fluffy centre, a thick crust and is at its most delicious straight out the oven.

Makes 1 large loaf

- 675g strong white, granary or wholemeal flour
- 2 teaspoons of salt
- 20g butter
- 20g fresh yeast
- 450ml water, lukewarm

Preheat the oven to 220ºC (200ºC fan oven)

1. Grease the loaf tins or the baking tray.
2. Measure the flour into a large bowl, add the salt and rub in the butter until the mixture resembles fine breadcrumbs.
3. Make a well in the centre, crumble in the fresh yeast and then pour in the water.
4. Mix by hand and knead into a ball in the bowl.
5. Turn out onto a clean, lightly oiled surface (this will stop the dough from sticking) and knead for approximately 4 minutes (brown bread will not require as long).  Return the dough to the bowl, cover with cling film and leave to rise in a warm environment for around 1-1 1/2 hours until the dough has doubled in size.
6. Knock back the dough and knead again for 2-3 minutes then either divide into tins or place onto the baking tray.  Cover with lightly oiled cling film and leave to prove for around 30 minutes.
7. Remove the cling film and slide the bread into the preheated oven.  To give the bread a thick crust place a tray of boiling water in the bottom of the oven to create steam.
8. Bake the loaf for approximately 30 minutes until evenly browned and a hollow sound is made when the loaf is knocked on the base.    

(this recipe has been adapted from Mary Berry's Aga Cookbook)

Lemon Curd

Lemon curd evokes childhood memories of grubby spoons being dipped into jars of tangy, yellow goodness in an attempt to satisfy an unrelenting sugar craving.  Whether poured into sweet pastry cases, piped into Madeline’s hot out the oven, or smothered over warm, buttered toast, lemon curd is an undeniably delicious treat that is simple yet effective to make.

- Finely grated zest and juice of 1 unwaxed lemon
- 40g sugar
- 45g butter
- 2 egg yolks
- a pinch of salt

Method:

1. Put the lemon zest and juice, salt, sugar and butter into a saucepan and heat gently until the sugar and butter have melted.  Remove the pan from the heat.
2. Whisk the egg yolks in a bowl, then add to the pan and whisk vigorously.  Pour through a sieve and return to the pan.
3. Return the pan to a low heat and whisk constantly until the curd starts to thicken.  Don't stop whisking or the egg will curdle.
4. Once the curd thickens and releases a bubble or two remove from the heat.
5. Pour into a sterilised jar and and place cling film in direct contact with the curd to stop a skin from forming.  Once cooled put the lid on the jar and store in the fridge.