American Pancakes

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American Pancakes
American Pancakes
Perfect for breakfast or brunch, these pancakes are sure to go down a treat!
Servings:4
Preparation Time:20
Cooking Time:30
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Ingredients

  • 175 grams plain flour
  • 1 tablespoon baking powder
  • 25 grams caster sugar
  • 2 Eggs
  • 250 milliliters milk
  • 25 grams butter

Method

  1. Place the flour, baking powder and caster sugar into a bowl and stir to combine.
  2. Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter.
  3. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter.
  4. Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place spoonfuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter.
  5. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter.
  6. To serve, divide the pancakes among four serving plates, top with your favourite fruit and drizzle with maple syrup.

Espresso Martini Cake

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Espresso Martini Cake
Espresso Martini Cake
Bake Off honoured the roaring Twenties last night, and so are we... Try this delicious tiered alcohol cake - Espresso Martini Cake to WOW your guests at any occasion.
Servings:12-16
Preparation Time:15
Cooking Time:40
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Ingredients

  • 200 grams unsalted butter (7oz)
  • 250 grams self raising flour
  • 1 tsp Bicarbonate of soda
  • 50 grams sifted cocoa powder (2oz)
  • 125 grams each light muscovado and caster sugar (4oz)
  • 150 ml tub soured cream 5 fl oz (¼ pint)
  • 3 large Eggs
  • 1 tsp vanilla extract
  • 2 tbsp espresso/strong coffee, cooled
  • 2 tbsp Kahlùa
  • 100 ml freshly made espresso or strong coffee, cooled (3 ½ fl oz)
  • 3 tbsp Kahlùa
  • 75 grams caster sugar (3oz)
  • 400 grams full-fat cream cheese, at room temperature – option: Philadelphia 14oz
  • 100 grams unsalted butter, softened (at room temperature) (3 ½oz)
  • 100 grams sifted icing sugar (3 ½oz)
  • 2 tsp espresso coffee powder dissolved in 1tbsp water
  • 1 tbsp chocolate coffee beans

Method

  1. 1. Preheat oven to 180°C (160°C fan) mark 4. For the cakes, grease and line 2 x 20.5cm (8in) round vake tins. Put the flour, bicarbonate of soda, cocoa, sugars and a pinch of salt into a large bowl or freestanding mixer. Into a jug, measure the soured cream, eggs and vanilla. Whisk briefly to combine. Pour on to the dry ingredients and whisk until fully incorporated, then whisk in the melted butter, coffee and Kahlúa. Divide the mixture equally between the tins.
  2. 2. Bake for 25-30min until risen and firm. Leave to cool for 10min in the tin, then transfer to a wire rack to cool completely.
  3. 3. For the espresso syrup, put the espresso, Kahlúa and caster sugar into a small pan, heat gently until the sugar dissolves, then increase the heat and simmer for 4-5min until reduced and syrupy. Set aside to cool.
  4. 4. When the cakes are cool, cut each in half horizontally to make 4 even layers. Make sure all of them are cut-side up, then drizzle each layer with 1tbsp espresso syrup.
  5. 5. For the icing, whisk together the cream cheese, butter and icing sugar until smooth. Then whisk in the coffee mixture until combined.
  6. To assemble, place the first layer of cake on a cake stand, spread with a thin layer of cream cheese icing, top with another cake layer and repeat twice more, finishing with the final cake layer. Top with the remaining icing. Scatter with chocolate coffee beans and drizzle with the remaining syrup.

Mulled Wine

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Mulled Wine
Mulled Wine
It's time for mulled wine! Check out our tasty recipe
Servings:6
Preparation Time:5
Cooking Time:15
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Ingredients

  • 750 ml red wine
  • 2 small cinnamon sticks
  • 2 Star anise
  • 4 Cloves
  • 1 large Oranges sliced
  • 2 strips Lemon peel
  • 4 tbsp caster sugar
  • 100 ml Sloe gin optional

Method

  1. Put the red wine, cinnamon, star anise, cloves, lemon zest, orange slices and sugar in a large pan. Cook on a low heat for 10 mins.
  2. Remove from the heat and allow to cool, leaving to infuse for around 30 minutes.
  3. To serve, heat without boiling, stir in the sloe gin (if using) and pour into heatproof glasses.

Cupcakes Recipe

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Cupcakes Recipe
Cupcakes Recipe
Servings:9
Preparation Time:10
Cooking Time:30
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Ingredients

  • 110 g butter
  • 110 g caster sugar
  • 2 Centre Free Range Eggs
  • 1 tbsp vanilla extract
  • 110 g self raising flour
  • 1-2 tbsp milk
  • 140 g butter
  • 280 g Icing sugar
  • 1-2 tbsp milk
  • a few Drops Food Colouring

Method

  1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
  2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
  3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
  4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
  5. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
  6. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
  7. Add the food colouring and mix until well combined.
  8. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

Chocolate Brownies

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Chocolate Brownies
Chocolate Brownies
Servings:20
Preparation Time:20
Cooking Time:30
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Ingredients

  • 140 g Dark Chocolate
  • 225 g butter
  • 5 Free Range Eggs
  • 450 g caster sugar
  • 110 g plain flour
  • 55 g Cocoa Powder

Method

  1. Heat the oven to 190C//Gas 5. Line a 8x12in baking tin with baking parchment.
  2. Melt the butter and sugar together in a large pan.
  3. Remove from heat and beat in the rest of the ingredients.
  4. Pour into the baking tin and bake for 30-40 minutes until the top of the brownie is firm but the inside still feels soft.
  5. Take out of the oven and cool in the tin. Cut into 2in squares when cool.