INGREDIENTS: 140ml sunflower oil, plus more for the tins 360g self-raising flour 60g cocoa powder 2 tsp baking powder 1 tsp salt 400g golden caster sugar 2 tsp vanilla extract
4 tsp white wine vinegar 400g raspberries Icing sugar, to dust METHOD: 1 Preheat oven to 170degC/fan 160degC/340degF /gas mark 3.
INGREDIENTS For the cake: 200g caster sugar 200g softened butter 4 eggs, beaten 200g self-raising flour 1tsp baking powder 2tbsp milk For the filling - either: 200g butter, softened 280g icing sugar, sifted 2 drops vanilla extract
(optional) Or: 600ml double cream And 600g (2 packs) of fresh strawberries, segmented into halves.
In another bowl, measure the oil, 400ml water and vanilla extract
, and then add to the flour mixture, stirring in the vinegar last of all.
GIANT JAM SANDWICH BISCUITS (Makes three 15cm biscuits) INGREDIENTS: 250g Homepride plain flour, plus plenty to dust 50g cornflour 100g icing sugar, plus more to dust 250g unsalted butter, softened and diced 1 tsp vanilla extract
1 egg yolk 6 tbsp strawberry jam, lemon curd, or caramel spread METHOD: 1 Preheat the oven to 170degC/ fan 160degC/340F/gas mark 31/2 .
FOR THE CHOCOLATE BISCUITS: 230g butter, melted and cooled 150g unrefined golden caster sugar 1 tsp vanilla extract
200g chocolate (at least 70% cocoa solids) 1 fresh free-range egg 215g plain flour 90g cocoa powder 1 tsp Maldon salt 1/2 tsp baking powder FOR THE CHERRY JAM: 2 tbsps cherry jam A splash of lemon juice FOR THE ALMONDS: 50g chopped almonds FOR THE MARSHMALLOWS: 3 sheets leaf gelatine 150g caster sugar 1 tsp liquid glucose 70ml water 1 small egg white 2 drops vanilla extract
Cherry flavouring Red food colouring EXTRAS: Piping bags & nozzles METHOD: First, quickly toast the almonds.
THE BASIC RECIPE INGREDIENTS 100g cocoa powder, sifted 180ml boiling water 250g unsalted butter, softened 220g caster sugar 120g brown sugar 2 tsp vanilla extract
5 eggs 150g plain flour FOR THE GLAZE 100g dark chocolate 1 tsp vanilla extract
60ml single cream 1 Preheat oven to 160degC.
FOR CUPCAKE MIX 480g self-raising flour 2tsp baking powder Half tsp baking soda Half tsp salt 2tsp ground cinnamon Ground nutmeg Ground ginger 400g granulated sugar 200g light brown sugar 240g vegetable oil 4 eggs 425g pumpkin puree 2tsp vanilla extract
FOR FROSTING 450g cream cheese 100g unsalted butter 280g icing sugar 1 tsp vanilla extract
STICKY TOFFEE PUDDING INGREDIENTS: 50g light muscovado sugar 25g butter 4 tbsp Golden Syrup FOR THE PUDDINGS: 100g self-raising flour Pinch of salt 75g light muscovado sugar 65g Trex 1 large egg 2 tbsp milk 1/2 tsp vanilla extract
50g dates, chopped (optional) METHOD: For the sauce: put the muscovado sugar, butter and syrup into a small saucepan and heat gently until dissolved.
Serves | 2, ready in about 5 minutes INGREDIENTS 1 level tsp low-fat spread suitable for baking, such as Flora Light 42g self-raising flour 4 tbsp artificial sweetener 14g cocoa powder 1 large egg 4 tbsp fat free natural yoghurt 2 tsp vanilla extract
1/2 tsp mild chilli powder Low-calorie cooking spray Icing sugar to dust 190g Toffee Muller Light yoghurt Fresh raspberries and strawberries METHOD 1.
2 tsp vanilla extract
Tiny pinch of salt Icing sugar
This high-end gourmet vanilla extract
is for savvy consumers; Rodelle Reserve is an exciting announcement for the company.
MINI CHOCOLATE COOKIES INGREDIENTS: 135g butter (unsalted) 85g unrefined light muscovado sugar 85g unrefined golden caster sugar 1 egg 1/2tsp vanilla extract
190g plain white flour pinch salt 1tsp bicarbonate of soda 120g dark chocolate chips METHOD: 1.