Contents

Cover

Title Page

Introduction

VALENTINE’S DAY

SPRING WEEKEND BAKES

MOTHER’S & FATHER’S DAY

EASTER

SUMMER AFTERNOON TEA

BIRTHDAYS & CELEBRATIONS

RAINY DAY TREATS

HALLOWEEN & BONFIRE NIGHT

CHRISTMAS

Baking Essentials

Decorating Ideas

Suppliers

Acknowledgements

About the Author

Copyright

About the Publisher

INTRODUCTION

At The Hummingbird Bakery we love to celebrate throughout the year. Whether our customers are looking for an impressive cake for a special occasion, cupcakes for a children’s birthday party or a treat for themselves or a friend, we hope our cakes help make their day a little bit special.

Although many of our customers don’t wait for a reason to come in and buy some cupcakes, more often than not people visit us to buy cakes for a friend or family member’s birthday, or to mark an event. After starting our Facebook page, we soon noticed that thousands of people were making our recipes at home and posting pictures of their results! We realised that home baking has become popular once again, bringing people together to celebrate. A cake is a wonderful, affordable way to toast good news or to cheer someone up, and Cake Days is about celebrating throughout the year, no matter how small the occasion.

At The Hummingbird Bakery we develop recipes that reflect how we feel as the year progresses and we always use seasonal ingredients. For us, the beginning of the year means preparing for Valentine’s Day, with lots of colourful cupcakes to chase away the cold and treats for couples to share. We sell rich, indulgent, chocolaty Daily Specials during these chilly days – little luxuries to keep people happy until spring arrives.

As the days get longer, our Daily Specials and creations become more floral and fruity, taking advantage of the seasonal goodies that are readily available at this time. Last spring we launched our flower blossom and floral cupcakes range, which our customers loved and are perfect as Mother’s Day presents. Our late-summer Specials let us be a little wilder with our imagination, using sweets, candies, sodas and other childhood favourites as our inspiration.

Birthdays and anniversaries often bring people into the bakeries and in this book you will find some easy cakes, cookies and whoopie pies that always create excitement at parties, plus some amazing layer cakes that many of our fans love to bake. Our three- or four-layer cakes take a little longer but are well worth the extra effort. But birthdays aren’t just about children and our cocktail cupcakes are delicious alcoholic indulgences for grown-ups.

When autumn arrives, we turn our attention to Halloween and Bonfire night. Since we first opened in 2002, Halloween has become a much-loved event in Britain and our themed cupcakes, cheesecakes and pumpkin goodies fly off the shelves! As Christmas approaches our offerings become more fragrant with nutmeg, cinnamon, nuts and chocolate. We enjoy decorating our cupcakes with handmade Christmas decorations, and love watching our customers buying boxes to give as festive gifts.

I hope you’ll enjoy baking from our brand new collection of Hummingbird recipes and take pleasure in sharing your delicious homemade cakes with friends and family.

Tarek Malouf

VALENTINE’S DAY

TIRAMISU CUPCAKES

The Italian-restaurant favourite recreated in cupcake form. The creamy mascarpone and strong coffee flavours come bursting through the middle of this heavenly delight.

Makes 12–16 cupcakes

FOR THE SPONGE

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

¼ tsp salt

1 tbsp baking powder

2 large eggs

240ml (8½fl oz) whole milk

½ tsp vanilla essence

FOR THE SOAKING SYRUP

250ml (9fl oz) strong coffee

75ml (2½fl oz) Kahlúa

3 tbsp caster sugar

FOR THE FILLING AND FROSTING

400g (14oz) mascarpone cheese

50ml (1¾fl oz) Kahlúa

300ml (10½fl oz) double cream

30g (1oz) icing sugar

Cocoa powder, for dusting

One or two 12-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, salt and baking powder on a low speed until the ingredients are well incorporated and have the texture of fine breadcrumbs.

3. Break the eggs into a jug, then add the milk and vanilla essence and mix together by hand. With the electric whisk or mixer running on a low speed, slowly pour three-quarters of the wet ingredients into the flour and butter mixture. Once everything has been mixed together, scrape down the sides of the bowl to pick up any ingredients that were missed, then add the rest of the milk mixture and mix the batter again, now on a medium speed, until it is smooth and even.

4. Divide the batter between the paper cases, filling them up to two-thirds. If any batter is left over, use it to fill up to four more cases in a second tin. Place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool slightly before removing from the tin, then place on a wire rack to cool completely while you make the soaking syrup.

5. Pour the coffee and Kahlúa into a saucepan and stir in the sugar. Place the pan on the hob and bring to the boil, allowing the liquid to reduce by about half, then remove from the heat and set aside to cool.

6. Meanwhile, make the frosting. Using the electric whisk, beat the mascarpone and Kahlúa until smooth. Pour the cream into a separate bowl, add the icing sugar and whip into soft peaks. Fold the whipped cream into the mascarpone mixture, making sure it is evenly mixed in.

7. When the cupcakes have cooled, use a sharp knife to cut a piece out of each sponge – about 2cm (¾in) in diameter and 3cm (1¼in) long – and set aside. Pour approximately 1 teaspoonful of the soaking syrup over each cut-out piece of sponge and pour another teaspoonful into the hollow of each cupcake.

8. Fill each hollow to about halfway with the mascarpone cream, then place the cut-out pieces of sponge back on top of the hole, covering the filling and, if necessary, trimming the sponge pieces to fit. Lastly, frost the cupcakes with the remaining mascarpone cream and dust lightly with cocoa powder.

MOCHA CUPCAKES

On cold winter days customers queue up at our bakeries to order hot mochas from our baristas, so we decided to combine the espresso and hot chocolate flavours in a delicious cupcake.

Makes 12–16 cupcakes

FOR THE SPONGE

240ml (8½fl oz) whole milk

15g (½oz) hot-chocolate powder

5g (¼oz) instant espresso powder

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

1 tbsp baking powder

¼ tsp salt

2 large eggs

FOR THE FROSTING

50ml (1¾fl oz) whole milk

30g (1oz) hot-chocolate powder

500g (1lb 2oz) icing sugar

160g (5½oz) unsalted butter, softened

12–16 heart-shaped chocolates, to decorate

One or two 12-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

2. To make the sponge, gently warm the milk, without boiling it, then remove from the heat and add the hot-chocolate powder and coffee powder. Stir until dissolved and set aside.

3. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk the butter, sugar, flour, baking powder and salt together on a low speed until the texture of fine breadcrumbs.

4. Break the eggs into a jug, pour in the mocha-flavoured milk and whisk together by hand. Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and continue mixing until you have a smooth and thick batter. Scrape down the sides of the bowl, add the remaining milk mixture and continue to mix on a medium speed until all the ingredients are incorporated and the batter is smooth once again.

5. Spoon the batter into the paper cases, up to two-thirds full. If any batter is left over, use it to fill up to four more cases in another tin. Pop in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Allow to cool slightly, then remove from the tin and place on a wire rack, letting the cakes cool completely before you add the frosting.

6. To make the frosting, warm the milk gently in a saucepan, add the hot-chocolate powder and stir to dissolve. Remove from the heat and allow to cool completely.

7. Using the electric whisk or freestanding mixer with the paddle attachment, whisk the icing sugar with the butter on a low speed until the mixture is sandy-textured and no large lumps of butter are left. Gradually pour in the cooled chocolate milk, still mixing on a low speed, then increase the speed to high and whisk until light and fluffy.

8. When the cupcakes are fully cooled, divide the frosting between them, smoothing it on with a palette knife and making a swirl in the frosting. Decorate each cake with a heart-shaped chocolate to finish.

VANILLA AND CARDAMOM WHOOPIE PIES

Cardamom is an exotic eastern spice, which also works really well with creamy vanilla fillings and sponges. It certainly spices up a plain vanilla whoopie pie.

Makes 8–10 pies

FOR THE SPONGE

1 large egg

150g (5½oz) caster sugar

125g (4½oz) plain yoghurt

25ml (1fl oz) whole milk

2 tsp vanilla essence

75g (2½oz) unsalted butter, melted

¾ tsp bicarbonate of soda

275g (10oz) plain flour

¼ tsp baking powder

½ tsp ground cardamom

FOR THE FILLING

170g (6oz) unsalted butter, softened

¼ tsp ground cardamom

280g (10oz) icing sugar, plus extra for dusting

220g (8oz) vanilla marshmallow fluff

1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat the egg and sugar on a low speed to bring the ingredients together, then increase the speed and whisk until light and fluffy. Stir together the yoghurt, milk and vanilla essence in a jug, then add to the egg and sugar. Pour in the melted butter and mix in thoroughly on a medium speed.

2. Sift together the remaining sponge ingredients, adding to the batter in two batches and mixing on a low speed until fully combined. Place the batter in the fridge to cool and set for 20–30 minutes.

3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two baking trays with baking parchment.

4. Remove the batter from the fridge and spoon the mix on to the prepared trays, making 16–20 mounds (8–10 per tray), each 3–5cm (1¼–2in) in diameter and 2–3cm (¾–1¼in) apart. Place in the oven and bake for 10–13 minutes, or until lightly golden on top and springy to the touch. Remove to a wire rack and allow the sponges to cool completely before you fill them.

5. To make the filling, slowly beat together the butter, ground cardamom and icing sugar, using the electric whisk or freestanding mixer with the paddle attachment, until the butter and sugar come together. Add the marshmallow fluff and lightly mix in, then adjust the speed to high and continue mixing until light and fluffy. Place the filling in the fridge and leave to set for about 30 minutes.

6. To assemble the whoopie pies, spread about 1 tablespoon of the filling on to the flat side of one sponge, adding a little more if needed. Place another sponge (flat side down) on top to make a sandwich, then assemble all the remaining pies in the same way. Dust with icing sugar to serve.

CHOCOLATE WHOOPIE PIES

This was the first type of whoopie pie that we started selling at The Hummingbird Bakery, back in 2008. Thick vanilla and marshmallow filling sandwiched between dense chocolate sponge, what could be better?

Makes 8–10 pies

FOR THE SPONGE

1 large egg

150g (5½oz) caster sugar

125g (4½oz) plain yoghurt

25ml (1fl oz) whole milk

¼ tsp vanilla essence

75g (2½oz) unsalted butter, melted

200g (7oz) plain flour

80g (3oz) cocoa powder

¾ tsp bicarbonate of soda

¼ tsp baking powder

FOR THE FILLING

170g (6oz) unsalted butter, softened

280g (10oz) icing sugar

220g (8oz) vanilla marshmallow fluff

1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream the egg and the sugar until pale and fluffy. Pour the yoghurt, milk and vanilla essence into a jug and stir together, then add to the beaten egg and sugar. Add the melted butter and mix in thoroughly on a medium speed.

2. Sift the remaining sponge ingredients together, then add to the creamed mixture in two batches, mixing well on a medium speed after each addition. Place the batter in the fridge to cool and set for 20–30 minutes.

3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two baking trays with baking parchment.

4. Once the batter has cooled down, spoon it on to the prepared trays, dividing the mixture into 16–20 mounds (8–10 per tray), each 3–5cm (1¼–2in) in diameter and spaced 2–3 cm (¾–1¼in) apart. Bake in the oven for 10–13 minutes or until springy to the touch. Remove from the trays and place on a wire rack, allowing them to cool completely before sandwiching together.

5. While the sponges are cooking, you can make the filling. Using the electric whisk or freestanding mixer with the paddle attachment, mix together the butter and the icing sugar on a low speed until well blended. Add the marshmallow fluff, and lightly mix it in, then increase the speed to high and continue mixing until light and fluffy. Place in the fridge and leave for about 30 minutes to firm up slightly.

6. To assemble the whoopie pies, take one of the sponges and spread about 1 tablespoon of the filling over the flat side, adding a little more if needed. Then stick another sponge, with the flat side facing down, on the filling to make a sandwich. Repeat with the remaining sponges and filling.

ANGEL FOOD CAKE

This is a very light, subtle cake that doesn’t use butter or oil. Instead, it includes plenty of egg whites to give it volume, so make sure to whisk them enough that they form soft peaks. Serve with berries or fruit compôte.

Serves 12–16

Butter, for greasing

170g (6oz) plain flour, plus extra for dusting

10 egg whites

1 tsp cream of tartar

180g (6½oz) icing sugar, plus extra for dusting

1 tsp vanilla essence

½ tsp lemon zest

¼ tsp almond essence

450g (1lb) fresh berries (sliced strawberries, raspberries, blueberries or blackberries), to decorate

One 26cm (10½in) non-stick

ring tin

1. Preheat the oven to 160°C (320°F), Gas mark 3, then lightly grease the tin with butter and dust with flour.

2. In a large bowl and using a hand-held electric whisk, whisk the egg whites and cream of tartar until the egg whites form soft peaks. Sift together the flour and icing sugar and carefully fold into the whisked egg whites, incorporating about 3 tablespoons at a time, then fold in the remaining ingredients, apart from the berries.

3. Pour the mixture into the prepared tin, gently smoothing the surface with the back of a spoon, then place in the oven and bake for approximately 50 minutes or until the top of the cake is golden brown and bounces back when lightly pressed.

4. Remove from the oven and allow the cake to cool slightly in the tin before turning it out on to a wire rack to cool completely. When cooled, decorate with fresh berries and dust with icing sugar.

CHERRY CUPCAKES

Sour Kirsch-soaked cherries give these cupcakes a fruit flavour that is fresh yet rich at the same time. The soaked cherries can be bought in tins or jars from large supermarkets.

Makes 12–16 cupcakes

FOR THE SPONGE

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

1 tbsp baking powder

¼ tsp salt

2 large eggs

240ml (8½fl oz) whole milk

150g (5½oz) Kirsch-soaked cherries, drained, pitted and chopped

FOR THE FROSTING

500g (1lb 2oz) icing sugar

160g (5½oz) unsalted butter, softened

50ml (1¾fl oz) whole milk

80g (3oz) Kirsch-soaked cherries, drained, pitted and chopped, plus extra whole ones to decorate

One or two 12-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and fill a muffin tin with muffin cases.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat the butter, caster sugar, flour, baking powder and salt together on a low speed until the ingredients are well incorporated and resemble fine breadcrumbs.

3. Place the eggs and milk in a jug and mix well together by hand, then add three-quarters of this mixture to the dry ingredients and mix in, still on a low speed and scraping down the sides of the bowl to make sure all the ingredients are well incorporated. Add the rest of the milk mixture and beat again on a medium speed until the batter is smooth, then stir in the chopped cherries by hand, making sure they are evenly distributed throughout the batter.

4. Divide the batter between the muffin cases, so that they are two-thirds full. Any remaining batter can be used to fill up to four more paper cases in an additional tin. Bake the cupcakes in the oven for 18–20 minutes or until the sponges bounce back when lightly pressed. Leave to cool slightly, then remove from the tin and place on a wire rack to cool completely before you add the frosting.

5. Using the electric whisk or the freestanding mixer with the paddle attachment, whisk the icing sugar with the butter on a low speed until sandy in consistency, then slowly pour in the milk. Once all the milk has been added, increase the speed to high and whisk the frosting until light and fluffy.

6. Stir in the chopped cherries by hand, then divide the frosting between the cooled cupcakes, smoothing over the surface of each cake with a palette knife and adding a decorative swirl, if you like. Finish by decorating with whole Kirsch-soaked cherries. Add them at the last minute to avoid the colour bleeding into the frosting.

CARAMELISED FRUIT AND NUT TARTS

You can use any combination of dried fruits and nuts in this versatile recipe – just make sure the total amount of fruits and nuts corresponds to the weight given in the recipe. We love these tarts served with whipped cream or ice cream.

Makes 8 tarts

FOR THE PASTRY

110g (4oz) unsalted butter, softened

225g (8oz) plain flour, plus extra for dusting

80g (3oz) caster sugar

1 large egg

FOR THE FILLING

210g (7½oz) caster sugar

60ml (2fl oz) double cream

6 tbsp unsalted butter

550g (1lb 3oz) mixed dried fruit and nuts (such as apricots, cranberries, raisins, hazelnuts, flaked almonds, walnuts, pecans)

Whipped cream or ice cream, to serve

Eight 10cm (4in) diameter

loose-bottomed tart tins

1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix together the butter and flour until it is crumb-like in consistency. With the machine on a low speed, add the sugar and then the egg, mixing gently just to incorporate.

2. When a dough starts to form, take it out of the bowl and knead gently on a floured work surface to bring it together. Cover the pastry in cling film and put it in the fridge to rest for 20–30 minutes.

3. Once the pastry has rested, cut it in half, then wrap one half in the cling film and pop it back in the fridge. On a lightly floured surface, roll out the other half to a thickness of about 5mm (¼in) and large enough to fill four of the tart tins.

4. Line four of the tins with the pastry, gently pressing it down into the base and sides of each tin. Using a sharp knife, cut away any excess pastry in a neat line with the edge of each tin and prick the base of the pastry a few times with the point of the knife. Use the remaining dough to line the other four tins, then place the tart cases back in the fridge to rest for another 20–30 minutes.

5. While the tart cases are resting, preheat the oven to 170°C (325°F), Gas mark 3.

6. Remove the tart cases from the fridge, line them with baking parchment and fill with baking beans, then place in the oven and bake ‘blind’ for 10 minutes. Take out of the oven, carefully remove the baking beans and baking parchment and bake the tart cases for another 10 minutes, or until completely cooked and a light golden-brown in colour.

7. While the tart cases are cooking, you can prepare the filling. Place the sugar in a saucepan with 4 tablespoons of water and bring to the boil, allowing the mixture to bubble away until you have a rich golden-brown caramel. Remove from the heat and carefully pour in the double cream, followed by the butter, while stirring continuously.

8. Set the caramel aside for about 10 minutes, to cool slightly, and place the mixed fruit and nuts in a bowl. Once the caramel has cooled, pour it over the fruit and nuts, stirring to ensure they are completely coated. Divide the filling between the tart cases and place in the fridge for 30–40 minutes to set. These are delicious served with whipped cream or ice cream.

COCONUT LAYER CAKE

This cake is all about the scrumptious coconut custard filling and frosting. We always use fresh coconut to decorate, making the flavour so much better and more natural. One slice will just not be enough!

Serves 10–12

FOR THE SPONGE

120g (4oz) unsalted butter, softened

400g (14oz) caster sugar

360g (12½oz) plain flour

1½ tbsp baking powder

40g (1½oz) desiccated coconut

¼ tsp salt

3 large eggs

260ml (9fl oz) coconut milk

100ml (3½fl oz) whole milk

FOR THE FILLING AND FROSTING

500ml (18fl oz) coconut milk

250ml (9fl oz) whole milk

1 tsp vanilla essence

7 egg yolks

300g (10½oz) caster sugar

40g (1½oz) plain flour

40g (1½oz) cornflour

200ml (7fl oz) double cream

50g (1¾oz) fresh coconut, shaved with a vegetable peeler and roasted if you wish

Three 20cm (8in) diameter

loose-bottomed sandwich tins

1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the tins with baking parchment.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix the butter, sugar, flour, baking powder, desiccated coconut and salt together on a low speed until sandy in consistency.

3. Place the eggs in a jug with the coconut milk and whole milk, and mix together by hand. With the electric whisk or mixer running on a low speed, pour the liquid ingredients into the dry mixture and beat together until all the ingredients are combined.

4. Divide the cake batter equally between the three prepared cake tins, then place in the oven and bake for 20–25 minutes or until the sponges are golden brown and springy to the touch. Allow to cool a little in the tins before turning out on to a wire rack, then leave to cool completely before you assemble the cake.

5. While the sponges are cooking, make the custard cream for filling and frosting the cake. Pour the coconut milk, whole milk and vanilla essence into a saucepan and bring to the boil. Meanwhile, put the egg yolks in a bowl, along with the sugar, flour and cornflour, and mix together to form a thick paste. If it is too dry to come together, add 1 tablespoon of the milk mixture to loosen it up.

6. Once the milk mixture has come to the boil, add 4–5 tablespoons to the paste and stir until the paste has become a thick liquid. Pour this into the pan with the remaining milk mixture and, stirring constantly, bring the custard back to the boil and allow to thicken. It should boil for at least 1 minute to allow the flour and cornflour to cook.

7. Pour the custard on to a baking tray, then cover with cling film to stop a skin from forming, and leave to cool completely for about 30 minutes. Meanwhile, whip the cream, either by hand or using the electric whisk, until it forms soft peaks.

8. Place the cooled custard in a separate bowl, mixing it to break it up, as it will have set while in the tray. Keep stirring until the custard is smooth, then fold the whipped cream into the custard and leave in the fridge for 20–30 minutes to chill and set slightly.

9. Once the sponges have cooled, you can assemble the cake. Place the first layer on a plate or cake card and top with 3–4 tablespoons of the coconut custard cream. Smooth it out using a palette knife, adding a little more if needed.

10. Continue this process, adding the second layer of sponge and topping it with frosting, followed by the third layer. Using the remainder of the custard cream, frost the sides and top of the cake, covering it completely so that no sponge is visible.

11. To finish, generously sprinkle the coconut shavings all over the top and sides, leaving space if you want to add further decoration to the top of the cake. To create a decoration like the one shown in the photograph, mix your desired colouring(s) with some vanilla frosting and pipe on to the cake in whatever shape or style you like.

TIP

If you want to roast the coconut, spread the shavings out on a baking tray and bake in the oven (preheated to 180°C/350°F/Gas mark 4) for 4–5 minutes or until toasted a light brown. Keep a close eye on the shavings while they cook and stir them about frequently as they can burn very easily.

CARAMEL CUPCAKES

When we discovered dulce de leche – South American tinned caramel – we got very excited. It can be found in most large supermarkets and gives these cupcakes a wonderful creamy, caramely taste.

Makes 12–16 cupcakes

FOR THE SPONGE

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

1 tbsp baking powder

¼ tsp salt

240ml (8½fl oz) whole milk

½ tsp vanilla essence

2 large eggs

150g (5½oz) tinned caramel or dulce de leche

FOR THE FROSTING

500g (1lb 2oz) icing sugar

160g (5½oz) unsalted butter, softened

50ml (1¾fl oz) whole milk

100g (3½oz) tinned caramel or dulce de leche, plus extra to decorate (optional)

One or two 12-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk together the butter, sugar, flour, baking powder and salt on a low speed until crumb-like in consistency.

3. Place the milk and vanilla essence in a jug with the eggs and whisk by hand until combined. Pour three-quarters of this mixture into the dry ingredients and mix together on a slow speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then add the remaining milk mixture and the tinned caramel, and continue to mix until all the ingredients are incorporated and the batter is smooth.

4. Divide the batter between the muffin cases, filling each by two-thirds. Any remaining batter can be used to fill one to four more cases in a separate tin. Place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool for a while in the tin, then transfer to a wire rack to cool down fully while you make the frosting.

5. Using the electric whisk or freestanding mixer with the paddle attachment, beat the icing sugar with the butter on a low speed until combined and still powdery in texture. Slowly mix in the milk, and once it is incorporated, increase the speed to high and whisk until light and fluffy. Add the caramel and beat in well.

6. Spoon the frosting on to the cupcakes once they have cooled, smoothing it on with a palette knife and swirling the frosting. If you want to decorate the cakes, spoon some tinned caramel or dulce de leche into a piping bag with a small nozzle and pipe on to the cakes in little hearts, or whatever shape takes your fancy.

CHOCOLATE FONDANT CUPCAKES

Rich, decadent, chocolaty and creamy: has there ever been a better combination? If you want to be even more indulgent, serve with a dollop of whipped cream or custard.

Makes 12–16 cupcakes

FOR THE SPONGE

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

200g (7oz) plain flour

40g (1½oz) cocoa powder

¼ tsp salt

1 tbsp baking powder

2 large eggs

240ml (8½fl oz) whole milk

FOR THE FILLING AND FROSTING

400g (14oz) dark chocolate, finely chopped, plus 50g (1¾oz) extra to decorate (optional)

400ml (14fl oz) double cream

One or two 12-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, set on a low speed, mix together the butter, sugar, flour, cocoa powder, salt and baking powder. Mix until the ingredients are sandy in consistency and no large lumps of butter remain.

3. Place the eggs in a jug, then pour in the milk and mix together by hand. With the whisk or mixer still on a low speed, pour three-quarters of the milk and eggs into the dry ingredients. When all the liquid has been incorporated, scrape down the sides of the bowl to pick up any ingredients that have got stuck there, then add the remaining milk mixture and mix again, now on a medium speed, until you have a smooth and even batter.

4. Spoon the batter into the paper cases, filling them two-thirds full. If any batter is left, use it to fill up to four more cases in a second muffin tin, then place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely while you make the filling and frosting.

5. Place the finely chopped chocolate in a bowl. Pour the cream into a saucepan and heat just to boiling point. Pour the hot cream over the chocolate, give it a stir and then leave until all the chocolate has melted. Stir again until smooth, then cover with cling film and set aside to cool.

6. Place the cooled cupcakes on a board and hollow out the centre of each cake using a sharp knife, cutting out a piece about 2cm (¾in) in diameter and 3cm (1¼in) long. Set the cut-out pieces to one side, then, using a teaspoon, fill the hollow of each cake half full with the chocolate cream filling. Place the cut-out pieces of sponge on top of the filling, like a lid, trimming the pieces to fit, if you need to, and then top each cupcake with some of the chocolate cream and swirl it.

7. If you wish to decorate further, grate or chop the extra 50g (1¾oz) chocolate, and sprinkle over the cupcakes to finish.

SPRING WEEKEND BAKES

APRICOT AND ALMOND COOKIES

You might not be able to resist these cookies enough to let them cool down before devouring! For softer, chewier cookies, take them out of the oven as soon as they begin to turn golden brown.

Makes 10–12 cookies

135g (5oz) unsalted butter

80g (3oz) caster sugar

80g (3oz) soft light brown sugar

1 large egg

½ tsp vanilla essence

190g (7oz) plain flour

½ tsp salt

½ tsp ground cinnamon

½ tsp bicarbonate of soda

100g (3½oz) dried apricots, roughly chopped

60g (2oz) ground almonds

20g (¾oz) flaked almonds, roasted

1. Preheat the oven to 170°C (325°F), Gas mark 3, and line two baking sheets with baking parchment.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and both types of sugar until pale and fluffy. Add the egg and mix thoroughly on a medium-to-high speed, then add the vanilla essence and mix further.

3. Sift together the flour, salt, ground cinnamon and bicarbonate of soda. Add the dry ingredients to the creamed butter and sugar in two batches, mixing into a dough either by hand or using the freestanding mixer, then stir in the chopped apricots and ground almonds.

4. Break off pieces of the dough, about 2 tablespoons per cookie, then roll into balls and place on the prepared baking sheets. Allow five to six cookies per tray, making sure to space them evenly apart, with gaps of about 7cm (3in), as they will spread when baking.

5. Press a sprinkling of the flaked almonds on top of each cookie ball, then place in the oven and bake for 15–20 minutes or until a light golden brown in colour. Allow to cool for 10 minutes or so on the sheets before transferring to a wire rack.

LEMON AND THYME LOAF

Trust us, thyme really works in a sweet dessert. The combination of lemon and thyme is perfect – tangy and fresh.

Serves 8–10

FOR THE SPONGE

190g (7oz) unsalted butter, softened, plus extra for greasing

190g (7oz) plain flour, plus extra for dusting

Zest of 2 unwaxed lemons

3 tsp finely chopped lemon thyme leaves

190g (7oz) caster sugar

3 large eggs

1 tsp baking powder

¼ tsp salt

25ml (1fl oz) soured cream

FOR THE SOAKING SYRUP

40g (1½oz) caster sugar

Zest and juice of 1 lemon

2 tsp finely chopped lemon thyme leaves, plus extra sprigs to decorate

One 8.5 x 17.5cm (3½ x 7in)

loaf tin with 7.5cm (3in) sides

1. Preheat the oven to 170°C (325°F), Gas mark 3, then grease the loaf tin with butter and dust with flour.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, slowly beat together the butter, lemon zest, thyme leaves and sugar to bring the ingredients together, then whisk on a medium speed until light and fluffy. Break the eggs into the bowl one at a time, mixing well after each addition and scraping down the sides of the bowl to make sure all the ingredients are well combined.

3. Sift together the flour, baking powder and salt, then add to the creamed butter and egg mixture in two batches and mix together lightly. Add the soured cream and then pour the batter into the prepared loaf tin.

4. Bake in the oven for 40–50 minutes or until the sponge is firm to the touch or a skewer inserted into the middle of the loaf comes out with no cake batter sticking to it.

5. While the loaf is cooking, make the syrup. Place all the ingredients in a small saucepan, along with 40ml (1½fl oz) of water. Bring this to the boil, allowing it to reduce by about half, then pour over the cooked loaf as soon as it comes out of the oven.

6. After adding the syrup, allow the loaf to cool a little in the tin, then transfer to a wire rack to cool completely before serving. Decorate with a couple of sprigs of lemon thyme.

APPLE BLOSSOM CUPCAKES

These were sold as part of our summer floral range and proved really popular. This recipe is ideal for more experienced bakers, and variations can be made using different flower teas and essences.

Makes 12–16 cupcakes

FOR THE SPONGE

4 tbsp apple iced-tea powder

3 tbsp just-boiled water

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

1 tbsp baking powder

¼ tsp salt

200ml (7fl oz) whole milk

2 large eggs

FOR THE FROSTING

4 tbsp apple iced-tea powder

50ml (1¾fl oz) whole milk

500g (1lb 2oz) icing sugar

160g (5½oz) unsalted butter, softened

One or two 12-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

2. Place the apple tea powder in a bowl, add the just-boiled water and allow to dissolve completely. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk together the butter, sugar, flour, baking powder and salt on a low speed until all the ingredients are well incorporated and resemble fine breadcrumbs.

3. Place the milk in a jug with the eggs and apple tea and whisk together by hand. Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing until smooth and thick. Scrape down the sides of the bowl, add the remaining milk mixture and continue to beat on a medium speed until everything is mixed in and the batter is smooth.

4. Divide the batter between the paper cases, filling them up to two-thirds. Any remaining batter can be used to fill up to four more cases in a second muffin tin. Place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool slightly before removing from the tin, then place on a wire rack to cool down fully before adding the frosting.

5. To make the frosting, dissolve the apple tea powder in a small bowl with the milk. Using the electric whisk or the freestanding mixer with paddle attachment, slowly whisk the icing sugar with the butter until sandy in texture and no large lumps of butter remain. Gradually pour the tea-infused milk into the icing sugar and butter mixture. Once all the milk has been added, increase the speed to high and whisk until light and fluffy.

6. Top each cake with a generous spoonful of frosting, then gently smooth over with a palette knife, adding a swirl at the top if you wish.

7. To decorate with flowers, as in the photograph. Alternatively, you can finish the cakes with shop-bought decorations of your choice.

VARIATIONS

Cherry blossom cupcakes: Follow the previous recipe, replacing the apple tea powder in the sponge batter with 3 cherry blossom teabags. Put the teabags in a bowl, add 3 tablespoons of just-boiled water and leave to draw for 30 minutes. Add the brewed tea to the jug with the milk and eggs, retaining the teabags for use in the frosting. To make the frosting, first place the teabags in a small bowl with the milk, then leave to stand for 30 minutes. Remove the teabags from the milk, giving them a good squeeze to extract the maximum flavour, and mix the tea-infused milk with the butter and icing sugar, as in step 5.

Orange blossom cupcakes: Make as for apple blossom cupcakes, replacing the apple tea powder in the sponge with 1 tablespoon of orange blossom water and in the frosting with 3 teaspoons of orange blossom water. For the sponge, mix the tablespoon of orange blossom water with the milk in a jug, add the eggs and whisk together before adding to the dry ingredients as in step 3. For the frosting, first mix the orange blossom water with the milk and then mix with the butter and icing sugar.

APPLE STREUSEL CAKE

Imagine a moist apple cake … with apple crumble on top. Serve this with whipped cream, ice cream or custard.

Serves 8–10

FOR THE SPONGE

60g (2oz) unsalted butter, softened, plus extra for greasing

140g (5oz) plain flour, plus extra for dusting

100g (3½oz) caster sugar

1 large egg

½ tsp vanilla essence

1 tsp baking powder

⅛ tsp salt

80ml (3fl oz) whole milk

3 Granny Smith apples

FOR THE STREUSEL TOPPING

70g (2½oz) plain flour

½ tsp ground cinnamon

40g (1½oz) unsalted butter, chilled and diced

70g (2½oz) soft light brown sugar

One 20cm (8in) diameter

spring-form cake tin

1. Preheat the oven to 170°C (325°F), Gas mark 3, then grease the tin with butter and dust with flour.

2. First make the streusel topping. Sift the flour and ground cinnamon into a bowl. Add the butter and, using your fingertips, rub the ingredients together until they resemble breadcrumbs. Stir in the sugar and set aside while you make the sponge batter.

3. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and sugar until pale and fluffy. Add the egg and vanilla essence, and mix thoroughly, scraping down the sides of the bowl to ensure all the ingredients are fully incorporated.

4. Sift together the flour, baking powder and salt, then add half of this mixture to the creamed butter and sugar, followed by half the milk. Mix well on a medium speed after each addition, scraping down the sides of the bowl, then repeat with the rest of the dry ingredients and the milk. Pour the batter into the prepared cake tin.

5. Peel, core and slice the apples into quarters and each quarter into three or four slices, depending on the size of the apples. Arrange the slices in concentric circles on top of the cake batter, then sprinkle with the streusel topping, making sure it forms an even layer.

6. Place in the oven and bake for 35–45 minutes or until it is golden brown on top and a skewer inserted into the middle of the cake comes out clean, with no uncooked mixture sticking to it. Set aside to cool, and then remove from the cake tin. This cake can be enjoyed warm or cold with some whipped cream, ice cream or custard.

GRASSHOPPER PIE

An old American favourite: creamy, minty and chocolaty.

Serves 10–12

FOR THE BISCUIT BASE

250g (9oz) chocolate-flavoured biscuits or double-chocolate cookies

175g (6oz) unsalted butter, melted

FOR THE FILLING

180g (6½oz) large white marshmallows

180ml (6½fl oz) whole milk

¼ tsp peppermint essence

⅛ tsp green food colouring (such as Dr Oetker)

700ml (1 pint 4fl oz) double cream

Chocolate shavings, to decorate (optional)

One 23cm (9in) diameter

pie dish or loose-bottomed

tart tin

1. In a food processor with the blade attachment, blitz the chocolate biscuits into a fine crumb. Alternatively, place in a plastic bag, seal the bag shut and crush with a rolling pin. Pour the crumbs into a bowl and add the melted butter, mixing until all the crumbs are coated and can be squeezed together.

2. Tip the crumb mixture into the pie dish or tart tin, pressing it into the base and sides, then place in the fridge and leave for 30–40 minutes to set completely.

3. Meanwhile, make the filling. In a saucepan over a low heat, melt the marshmallows in the milk. Remove from the heat, then add the peppermint essence and food colouring and stir into the marshmallow mixture until it is evenly green in colour. Set aside to cool for 10–15 minutes.

4. Pour 300ml (10½fl oz) of the cream into a bowl and whip into soft peaks either by hand or using a hand-held electric whisk, then fold into the marshmallow mixture. Pour the filling into the chilled biscuit base and leave in the fridge for 1–2 hours to set completely.

5. Once set, whip the remaining cream and spoon on to the top of the pie. You can also sprinkle with chocolate shavings if you wish.

RHUBARB AND ALMOND LOAF

Tangy rhubarb moistens the sponge in this easy-to-make loaf. We love to eat this with a nice cup of milky tea.

Serves 8–10

FOR THE STEWED RHUBARB

4–5 stalks of rhubarb, chopped into 2cm (¾in) pieces

70g (2½oz) caster sugar

20g (¾oz) unsalted butter

FOR THE SPONGE

190g (7oz) unsalted butter, softened, plus extra for greasing

140g (5oz) plain flour, plus extra for dusting

190g (7oz) caster sugar

3 large eggs

1 tsp baking powder

50g (1¾oz) ground almonds

½ tsp ground cinnamon

½ tsp ground ginger

25ml (1fl oz) whole milk

100g (3½oz) stewed rhubarb

15g (½oz) flaked almonds

One 8.5 x 17.5cm (3½ x 7in)

loaf tin with 7.5cm (3in) sides

1. Preheat the oven to 170°C (325°F), Gas mark 3, then grease the loaf tin with butter and dust with flour.

2. Place the rhubarb in a saucepan along with the sugar, butter and 50ml (1¾fl oz) of water. Cook on a medium heat, stirring frequently, until the rhubarb softens, then remove the pan from the hob and set aside to cool completely.

3. Meanwhile, using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well on a medium speed after each addition and scraping down the sides of the bowl to ensure everything has been mixed in properly.

4. Sift together the flour, baking powder, ground almonds, cinnamon and ginger, then add half of this mixture to the creamed butter and eggs, followed by half the milk. Mix well after each addition, scraping down the sides of the bowl. Add the remaining dry ingredients and then the rest of the milk.

5. Stir in the stewed rhubarb, making sure it is evenly mixed into the batter, then pour into the prepared loaf tin and sprinkle the flaked almonds on the top.

6. Bake in the oven for 50–60 minutes. When cooked, the sponge should be firm to the touch or a skewer inserted into the middle of the loaf should come out clean of any uncooked batter. Allow the loaf to cool for a while in the tin before turning it out on to a wire rack to cool completely.

BREAKFAST BRAN MUFFINS

An excuse to eat cake for breakfast! You can substitute other dried fruits instead of the raisins or sultanas in these muffins, which are best eaten when fresh.

Makes 10–12 muffins

180g (6½oz) wholemeal flour

50g (1¾oz) rolled oats

50g (1¾oz) All-Bran

1 tsp finely grated orange zest

20g (¾oz) raisins or sultanas

20g (¾oz) sunflower seeds

1 tbsp baking powder

½ tsp bicarbonate of soda

⅛ tsp salt

120g (4oz) soft light brown sugar

250ml (9fl oz) whole milk

2 eggs

85g (3oz) unsalted butter, melted

One 12-hole deep muffin tin

1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the tin with muffin cases.

2. In a large bowl or the bowl of a freestanding electric mixer, mix together the flour, oats, All-Bran, orange zest, raisins or sultanas, sunflower seeds, baking powder, bicarbonate of soda, salt and sugar. Pour the milk into a jug, add the eggs and mix together by hand.

3. Make a well in the centre of the dry ingredients and pour in the milk and egg mixture while mixing on a low speed using a hand-held electric whisk or the freestanding electric mixer with the paddle attachment. When all the ingredients have come together, increase the speed to medium and mix in the melted butter.

4. Divide the batter between the muffin cases, filling them two-thirds full, and bake in the oven for 18 minutes or until golden brown in colour and springy to the touch. Leave in the tin for a few minutes after removing from the oven, then transfer to a wire rack to cool down fully.

CRANBERRY MAGIC BARS

We find that cranberry works best with white chocolate; however, you may also wish to add milk or plain chocolate chips, depending on your taste.

Makes 10–12 bars

FOR THE BASE

150g (5½oz) plain flour, plus extra for dusting

40g (1½oz) icing sugar

120g (4oz) unsalted butter, softened

FOR THE TOPPING

100g (3½oz) white chocolate chips

100g (3½oz) dried cranberries

150ml (5½fl oz) unsweetened condensed milk

50g (1¾oz) desiccated coconut

50g (1¾oz) pecan halves

One 22 x 31cm (9 x 12½in)

baking tray

1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the baking tray with baking parchment.

2. In a freestanding electric mixer with the paddle attachment, set on a low speed, or rubbing together by hand, mix together the flour, icing sugar and butter until a dough forms.

3. Using floury fingers, press the dough into the prepared baking tray, making a slight lip around the edge to stop the filling from pouring over the edges of the base during cooking. Place in the oven and bake the base for approximately 20 minutes or until the edges are a light golden brown and the middle is pale but cooked.

4. In a large bowl, mix together all the ingredients for the topping, then spread evenly over the prepared base. Place back in the oven and bake for a further 20 minutes or until the topping is set and golden brown around the edges. Allow to cool before carefully slicing into 10–12 slices.

MIXED BERRY MUFFINS

This variation on a classic recipe uses blueberries and raspberries, but you can use other similar berries. Don’t worry if most of your berries sink to the bottom of the muffins during cooking, that’s perfectly normal.

Makes 10–12 muffins

300g (10½oz) plain flour

155g (5½oz) caster sugar

1 tbsp baking powder

½ tsp bicarbonate of soda

¼ tsp salt

250ml (9fl oz) whole milk

2 large eggs

1 tsp vanilla essence

85g (3oz) unsalted butter, melted 50g (1¾oz) fresh or frozen (and defrosted) blueberries

50g (1¾oz) fresh or frozen (and defrosted) raspberries

One 12-hole or two 6-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line the tin with muffin cases.

2. Sift together the flour, 115g (4oz) of the caster sugar, the baking powder, bicarbonate of soda and salt and place in a large bowl or the bowl of a freestanding electric mixer. Pour the milk into a jug, add the eggs and vanilla essence and mix together by hand.

3. Make a well in the centre of the dry ingredients and, mixing slowly in the freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, pour in the milk and egg mixture. Scrape down the sides of the bowl to catch every bit of the mixture, increase the speed to medium and continue beating the batter until smooth. Then pour in the melted butter and beat again to incorporate.

4. Stir in the berries by hand, making sure they are evenly spaced throughout the mixture, then spoon the batter into the muffin cases, filling each up to two-thirds full and sprinkling the tops with the remaining sugar.

5. Bake in the oven until the muffins are golden brown on top and bounce back when lightly pressed. Leave in the tin for a short while, then transfer to a wire rack to cool.

MOTHER’S & FATHER’S DAY

PISTACHIO WHOOPIE PIES

The addition of pistachios makes this an oh-so-elegant whoopie pie variation. Serve them with pistachio ice cream, which can be found in Italian ice-cream shops.

Makes 8–10 pies

FOR THE SPONGE

1 large egg

150g (5½oz) caster sugar

125g (4½oz) plain yoghurt

25ml (1fl oz) whole milk

2 tsp vanilla essence

75g (2½oz) unsalted butter, melted

275g (10oz) plain flour

¼ tsp baking powder

¾ tsp bicarbonate of soda

60g (2oz) ground pistachios

FOR THE FILLING

170g (6oz) unsalted butter, softened

280g (10oz) icing sugar

220g (8oz) vanilla marshmallow fluff

1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk the egg and the sugar until pale and fluffy. Pour the yoghurt and milk into a jug, add the vanilla essence and stir together, then tip this mixture into the creamed eggs and sugar and mix on a medium speed until all the ingredients are evenly incorporated. Add the melted butter and mix again.

2. Sift together the flour, baking powder and bicarbonate of soda, then add to the creamed mixture in two batches and mix in thoroughly after each addition, slowly at first and then on a medium speed. Stir in the ground pistachios by hand, making sure the nuts are evenly mixed into the batter, then place in the fridge to cool and set for 20–30 minutes.

3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two baking trays with baking parchment.

4. Once the batter has cooled down, spoon the mix on to each tray in 8–10 mounds (16–20 in total), each 3–5cm (1¼–2in) in diameter and spaced 2–3cm (¾–1¼in) apart. Place in the oven and bake for 10–13 minutes or until the sponges are lightly golden on top and bounce back when gently pressed. Allow the cooked sponges to cool completely, on a wire rack, before assembling.

5. While they are cooking, make the filling. Using the electric whisk or freestanding mixer with the paddle attachment, slowly mix together the butter and the icing sugar until fully blended. Mix in the marshmallow fluff, then increase the speed to high and beat until light and fluffy. Place the frosting in the fridge for about 30 minutes to firm up slightly.

6. Spread the flat side of one of the sponges with about 1 tablespoon of the filling, adding a little more if needed. Sandwich another sponge on top, with the flat side facing down, then repeat with the remaining sponges and filling.

TIP

If you can’t find ready-ground pistachio nuts in a shop, whole roasted (unsalted) pistachio nuts will do instead. (You will need 80–100g/3–3½oz of whole nuts for 60g of ground pistachios.) Just shell the nuts and chop them very finely with a sharp knife, or grind them in a food processor with the blade attachment or using a spice grinder, if you have one.

APRICOT CRUNCHIES

We love these fruity slices drizzled with melted white chocolate. You can substitute raisins or other small, dried fruits for the sultanas if you like.

Makes 12 slices

200g (7oz) soft dried apricots, roughly chopped

100g (3½oz) sultanas

50ml (1¾fl oz) orange juice

200g (7oz) unsalted butter, chilled and diced

150g (5½oz) wholemeal flour

150g (5½oz) rolled oats

½ tsp finely grated orange zest

75g (2½oz) soft dark brown sugar

75g (2½oz) soft light brown sugar

One 22 x 31cm (9 x 12½in)

baking tray

1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the baking tray with baking parchment.

2. Mix the apricots in a bowl with the sultanas and orange juice, and leave to soak for a few minutes.

3. Place the butter in a separate large bowl, along with the flour, oats and orange zest. Rub all the ingredients together by hand into a crumb-like consistency, then stir in the dark and light brown sugar.

4. Drain the orange juice from the dried fruit and stir the fruit into the oat mixture. Tip the mixture into the prepared baking tray, pressing it down into the base and corners of the tin. Bake for 25–30 minutes or until deep golden-brown in colour, then remove from the oven and allow to cool in the tray before cutting into slices.

VARIATION

To make these crunchies extra-special, try drizzling about 30g (1oz) melted white chocolate over the top of the cooked mixture and allow to set before cutting into slices.

CHOCOLATE GUINNESS CAKE

Rich, dark and chocolaty, the Guinness gives this sponge extra depth and keeps it moist. We’ve matched this cake with tangy cream cheese frosting, which goes just perfectly.

Serves 12–14

FOR THE SPONGE

250ml (9fl oz) Guinness

250g (9oz) unsalted butter

80g (3oz) cocoa powder

400g (14oz) caster sugar

2 eggs

1 tsp vanilla essence

140ml (5fl oz) buttermilk

280g (10oz) plain flour

2 tsp bicarbonate of soda

½ tsp baking powder

FOR THE FROSTING

50g (1¾oz) unsalted butter, softened

300g (10½oz) icing sugar

125g (4½oz) full-fat cream cheese (such as Philadelphia)

Cocoa powder, for dusting (optional)

One 23cm (9in) diameter

spring-form cake tin

1. Preheat the oven to 170°C (325°F), Gas mark 3, then line the base of the tin with baking parchment.

2. Pour the Guinness into a saucepan, add the butter and gently heat until it has melted. Remove the pan from the heat and stir the cocoa powder and sugar into the warm liquid. Mix together the eggs, vanilla essence and buttermilk by hand in a jug or bowl, and then add this to the mixture in the pan.

3. Sift together the remaining sponge ingredients into a large bowl or into the bowl of a freestanding electric mixer. Using the mixer with the paddle attachment or a hand-held electric whisk, set on a low speed, pour in the contents of the pan. Scrape down the sides of the bowl and continue to mix thoroughly until all the ingredients are incorporated.

4. Pour the batter into the prepared cake tin and bake for approximately 45 minutes or until the sponge bounces back when lightly pressed and a skewer inserted into the middle of the cake comes out clean. Set aside to cool, and then remove from the tin on to a wire rack, making sure the cake is cold to the touch before you frost it.

5. Using the electric whisk or the freestanding mixer with paddle attachment, mix the butter and icing sugar together until there are no large lumps of butter and it is fully combined with the sugar in a sandy mixture. Add the cream cheese and mix in a low speed, then increase the speed to medium and beat until the frosting is light and fluffy.

6. Place the cooled cake on to a plate or cake card and top generously with the cream cheese frosting. The cake can be decorated with a light dusting of cocoa powder.

BOSTON CREAM CUPCAKES

A variation on the famous Boston cream pie, we couldn’t stop eating these cupcakes during our research! Essentially a moist vanilla sponge filled with custard and topped with a rich chocolate frosting.

Makes 12–16 cupcakes

FOR THE SPONGE

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

1 tbsp baking powder

¼ tsp salt

240ml (8½fl oz) whole milk

2 large eggs

1 tsp vanilla essence

FOR THE FILLING

250ml (9fl oz) whole milk

½ tsp vanilla essence

2 large egg yolks

50g (1¾oz) caster sugar

1 tbsp plain flour

1 tbsp cornflour

FOR THE FROSTING

400g (14oz) icing sugar

100g (3½oz) cocoa powder

160g (5½oz) unsalted butter, softened

80ml (3fl oz) whole milk

Finely grated dark chocolate, to decorate

One or two 12-hole

deep muffin tins

Piping bag (optional)

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix the butter, sugar, flour, baking powder and salt on a low speed until the mixture resembles fine breadcrumbs.

3. Place the remaining ingredients in a jug and whisk by hand, then pour three-quarters of this mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing until smooth and thick, scraping the sides of the bowl occasionally. Add the remaining milk mixture and beat until combined and smooth.

4. Spoon the batter into the paper cases, filling them by two-thirds. Any remaining batter can be spooned into more cases in another tin. Bake in the oven for 18–20 minutes or until well risen and springy to the touch, then leave to cool completely.

5. While the cupcakes are cooking, make the filling. Pour the milk and vanilla essence into a saucepan and bring to the boil. Meanwhile, whisk the remaining ingredients together by hand in a bowl until smooth and well combined.

6. Once the milk is boiling, remove from the heat and pour 4–5 tablespoons into the egg-yolk mixture to loosen, then return this mixture to the pan of hot milk, stirring to incorporate.

7. Return the pan to the heat and bring to the boil, whisking constantly to prevent lumps. Boil for at least 1 minute to ensure the flour is properly cooked. Once thickened, tip the custard into a bowl and cover with cling film to prevent a skin forming, then leave to cool completely for 30–40 minutes.

8. To make the frosting, use the electric whisk or freestanding mixer with paddle attachment to slowly beat together the icing sugar, cocoa powder and butter until sandy in texture. Gradually pour in the milk, then increase the speed to high and whisk until soft and fluffy.

9. Using a sharp knife, make a hole in the centre of each cupcake about 2cm (¾in) in diameter and 3cm (1¼in) deep, reserving the scooped-out pieces of sponge. Pipe or spoon the custard into the hole in each cake, then replace the sponge lid, trimming it if necessary to ensure the top is fairly level. Divide the chocolate frosting between the cupcakes, smooth the tops with a palette knife and add a swirl. Sprinkle with grated chocolate to decorate.

MIXED NUT SLICES

We’ve used a variety of nuts for these moreish slices, but you can use your own favourite selection. Just make sure that the total weight of the nuts is the same amount as we’ve indicated in the recipe.

Makes 12 slices

FOR THE BASE

150g (5½oz) plain flour

40g (1½oz) icing sugar

120g (4oz) unsalted butter, softened

FOR THE TOPPING

50g (1¾oz) unsalted butter

50g (1¾oz) golden syrup

110g (4oz) soft light brown sugar

2 large eggs

40g (1½oz) walnut pieces

40g (1½oz) pecan halves

40g (1½oz) shelled pistachios, roasted

40g (1½oz) flaked almonds, roasted

40g (1½oz) roughly chopped hazelnuts

One 22 x 31cm (9 x 12½in)

baking tray

1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the baking tray with baking parchment.

2. Using a freestanding electric mixer with the paddle attachment, mix the flour, icing sugar and butter into a dough. Alternatively, rub the ingredients together by hand in a bowl.

3. Press the dough into the prepared baking tray, making a slight lip around the edge to stop the filling from pouring over the sides of the tray. Place in the oven and bake the base for approximately 20 minutes or until the edges are a light golden brown and the middle is pale but cooked.

4. Meanwhile, make the topping. Place the butter in a small saucepan along with the golden syrup and brown sugar, and melt together over a low heat. Remove the pan from the hob and allow to cool slightly.

5. Break the eggs into a bowl and lightly beat with a fork. Pour the butter and syrup mixture into the eggs and stir until all the ingredients are incorporated.

6. Mix all the nuts together in a separate bowl, and scatter them over the part-cooked pastry base. Carefully pour the syrup and egg mixture over the nuts, making sure it is evenly spread over the base.

7. Bake in the oven for about 20 minutes or until the topping is set and golden brown in colour. Allow to cool before carefully cutting into 12 slices.

TIP

To roast the pistachios and flaked almonds, pop them into a non-stick saucepan and toss them over a medium-to-high heat for 2–3 minutes. Remove from the heat as soon as they turn brown as they can burn easily.

ESPRESSO CUPCAKES

A cupcake version of a perfect caffeine shot! We’ve decorated the cakes with chocolate coffee beans, which can be bought online or from most chocolate shops.

Makes 12–16 cupcakes

FOR THE SPONGE

240ml (8½fl oz) milk

20g (¾oz) instant espresso powder

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

1 tbsp baking powder

¼ tsp salt

2 large eggs

FOR THE FROSTING

50ml (1¾fl oz) whole milk

16g (½oz) instant espresso powder

500g (1lb 2oz) icing sugar

160g (5½oz) unsalted butter, softened

36–48 chocolate-coated coffee beans, to decorate

One or two 12-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and fill a muffin tin with muffin cases.

2. Lightly warm the milk, without boiling it, and dissolve the espresso powder in it. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, baking powder and salt on a low speed until they are like fine breadcrumbs in consistency.

3. Pour the coffee-flavoured milk into a jug, add the eggs and whisk by hand until combined. Pour three-quarters of this milk mixture into the dry ingredients and mix together on a low speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then pour in the rest of the milk mixture and continue to beat on a medium speed until everything is mixed together and you have a smooth batter.

4. Divide this between the muffin cases, filling each case by two-thirds. If any batter remains, use this to fill up to four more cases in a separate tin. Bake in the oven for 18–20 minutes or until risen and springy to the touch. Leave in the tin for a few minutes, then transfer to a wire rack to cool completely before adding the frosting.

5. As before, slightly warm the milk and dissolve the espresso powder in it. Set aside to cool completely before using.

6. Using the electric whisk or freestanding mixer with the paddle attachment, set on a low speed, whisk the icing sugar with the butter until they are fully combined and the mixture is sandy in consistency. Slowly start to add the coffee-flavoured milk, then, once mixed in, increase the speed to high and whisk until light and fluffy.

7. Place spoonfuls of frosting on to the cold cupcakes, smoothing the tops with a palette knife and swirling to finish. Decorate each cake with three chocolate-coated coffee beans.

BLUEBERRY CRUMBLE LOAF

We’re in love with crumble recipes at Hummingbird. Blueberries are the all-American berry, but you can use other types. As you can see from the picture, the berries will sink as the loaf cooks.

Serves 8–10

FOR THE SPONGE

190g (7oz) unsalted butter, softened, plus extra for greasing

190g (7oz) plain flour, plus extra for dusting

190g (7oz) caster sugar

3 eggs

1 tsp baking powder

¼ tsp salt

½ tsp ground cinnamon

25ml (1fl oz) whole milk

100g (3½oz) fresh or frozen (and defrosted) blueberries

50g (1¾oz) pecans, chopped

FOR THE CRUMBLE TOPPING

25g (1oz) plain flour

10g (⅓oz) unsalted butter

15g (½oz) soft light brown sugar

20g (¾oz) pecans, chopped

¼ tsp ground cinnamon

One 8.5 x 17.5cm (3½ x 7in)

loaf tin with 7.5cm (3in) sides

1. Preheat the oven to 170°C (325°F), Gas mark 3, then grease the loaf tin with butter and dust with flour.

2. First make the crumble topping. In a bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining ingredients, and then set aside.

3. Next make the sponge. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and sugar until light and fluffy. Break the eggs in one at a time, mixing well, on a medium speed, after each addition and scraping down the sides of the bowl to make sure every bit of the mixture is incorporated.

4. Sift together the flour, baking powder, salt and ground cinnamon, then add in three stages to the creamed butter and eggs, pouring in the milk after the second batch has been added. Mix well on a medium speed after each addition, scraping down the sides of the bowl once again to ensure all the ingredients are incorporated.

5. Increase the speed to medium-to-high and continue mixing until the batter is smooth and even, then add the blueberries and chopped pecans, stirring them into the batter by hand and making sure they are evenly distributed. Pour the batter into the prepared loaf tin and sprinkle the crumble mixture over the top.

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