Lemon Drizzle Cake

Prep: 20 minsDifficulty: Moderate

When life gives you lemons… put them in a cake! Baking: 50 mins

1. Preheat your oven to 175°C. Grease a loaf tin or line with greaseproof paper

3. Sift 180g of plain flour and baking powder together in a bowl and set aside

4. In another large bowl beat the butter, zest of 3 lemons and sugar until it’s light

and fluffy and pale in colour

5. Gradually add the eggs to your butter and sugar mixture until it’s fully combined

6. Carefully fold in the flour mixture with a spatula or spoon and add the milk. Fold

the mixture in a figure of 8 motion until it’s all combined

7. Using 10g of plain flour, coat your blueberries and then fold into the cake mixture

8. Pour into the prepared tin and bake in the oven for 50 minutes, or until a skewer

comes out clean when inserted in to the cake

9. Mix the juice of 2 lemons with 50g of sugar and heat in the microwave for 3

minutes or until bubbling. When the cake comes out of the oven prick the top with

a fork in a few areas and pour the lemon juice mixture on top

10. Squeeze the juice of the remaining lemon and mix with the icing sugar to form

a runny icing and drizzle on top of the cake. Finish off with adding a few extra

blueberries and lemon zest on top!

Butter

Sugar

Whole Eggs

Plain Flour

Baking powder

Plain flour

Blueberries

Lemons Zest & Juice

Caster Sugar

Icing sugar

180g

180g

3

180g

10g

10g

150g

3

50g

150g

Lemon Drizzle Cake

CarrotCake

Prep: 15 minsDifficulty: Moderate

What’s the best way to eat vegetables? That’s right, baked into a cake! Bake your very own mouth-watering carrot cake. Go a step further and whip up some cream cheese icing to finish!

Baking: 20 mins

1. Preheat your oven to 175°C and grease a loaf tin or line with greaseproof paper

2. Finely grate your carrots and place to one side

3. Sift the flour, baking powder and cinnamon together into a large bowl and set aside.

4. In a separate bowl, beat the butter and sugar until it light and fluffy and pale in colour.

5. Gradually add the eggs to the butter and sugar mixture

6. Carefully fold in the flour mixture with a spatula or spoon and add the milk. Fold the

mixture in a figure of 8 motion until it’s all combined

7. Carefully fold the grated carrots and sultanas into the mixture

8. Pour your mixture into the prepared tin and bake in the oven for 50 minutes, or until a

skewer comes out clean when inserted in to the cake

Butter

Soft Light Brown Sugar

Whole Eggs

Sultanas

Plain Flour

Baking Powder

Ground Cinnamon

Carrots

Milk

190g

190g

3

40g

225g

3 tsp

2 tsp

4 medium

20 ml

Carrot Cake

FruitScones

Prep: 45 minsDifficulty: Moderate

Things everyone can agree on: they want to eat these delicious scones. Things no one can agree on: which goes on first… cream or jam?

Baking: 15 mins

1. Cut the butter in to small pieces and put into a bowl with the flour, salt and sugar2. Rub the mixture between your fingertips until it resembles a breadcrumb consistency 3. Heat half of the milk to a lukewarm temperature. Then add the remaining milk and pour into the flour mixture with the vanilla essence4. Mix together until it creates a sticky dough and tip out onto a floured surface5. Roll out the dough out so it approx 1 inch thick6. Using a round cookie cutter, coated in your flour, cut into the dough placing each piece onto a lined baking tray7. Repeat the process, coating the cutter in flour each time8. Roll out the remaining dough and cut until there is none left9. Once you have all your dough pieces on your tray, leave to rest for 30 minutes covered with a damp cloth10. Once the scones have rested on the tray, brush the tops with a beaten egg and bake in the oven for 12 - 15 minutes until golden brown11. Once out of the oven leave to cool and serve with jam and clotted cream!Tip: To test your scones are done lift up and tap the bottom, it should be hard.

Plain Flour

Baking powder

Vanilla essence

Sugar

Butter

Salt

Milk

Raisins or sultanas

Egg

550g

25g

10 ml

60g

100g

1g

360ml

40g

1

Fruit Scones

Chocolate Chip Cookies

Prep: 20 minsDifficulty: Easy

Cookies are the perfect recipe for the novice baker - nearly impossible to get wrong. Eat them while they’re warm for the ultimate treat. Add ice cream if you want your mind BLOWN.

Baking: 12 mins

1. Beat the butter and both sugars together in a large mixing bowl,

until pale in colour and fluffy

2. Add the egg and vanilla essence into the bowl and mix well

3. Mix in the flour, baking powder and salt until it forms a soft

dough. Fold in the milk chocolate chips by hand until evenly mixed

throughout the dough

4. Roll into 12 equal size balls and place on a baking tray lined with

baking paper

5. Leave in the fridge for 3-4 hours and preheat the oven to 180°C

6. Once out of the fridge, bake your cookie dough in the oven for

12-13 minutes

Unsalted Butter

Soft Brown Sugar

Caster Sugar

Whole Egg

Vanilla Essence

Plain Flour

baking powder

Salt

Milk Chocolate Chips

130g

100g

125g

1

1 tsp

225g

3 tsp

½ tsp

200g

Cookies

BananaLoaf

Prep: 20 minsDifficulty: Moderate

Banana cake is the perfect (& most delicious) way to use up those brown bananas you didn’t quite get around to eating in time! Baking: 40 mins

1. Preheat your oven to 175°C. Grease a loaf tin with butter, or place a loaf liner in the tin.

2. Peel the bananas and using your hands mash them to a puree, you can leave some small

chunks in it for texture.

3. Separately sift the flour, baking powder and cinnamon together into a bowl and set aside.

4. In another bowl melt both sugars and butter together in the microwave until it turns to

liquid and then leave to cool slightly.

5. Then mix the eggs, banana puree and vanilla essence until it’s fully combined.

6. Carefully add the sifted flour with a spatula or spoon, and form the figure 8, until there are

no visible dry ingredients.

7. Pour in the butter and sugar until it’s fully combined. Be careful not to overmix!

8. Then pour the mixture in to the prepared tin and bake in the oven for 40 minutes, or until

a skewer comes out clean when inserted in to the cake.

9. Then when it’s done remove from the oven and carefully remove from the tin and leave to

cool on a wired rack.

Note: this recipe can also be made in a regular circular cake tin

Butter

Caster Sugar

Light Brown Sugar

Teaspoon Vanilla Extract

Cinnamon

Egg

Bananas, mashed

Plain Flour

Baking Powder

Milk

130g

100g

50

1

1tsp

1

2

200g

3tsp

60ml

Banana Loaf

ChocolateCupcakes

Prep: 20 minsDifficulty: Moderate

These indulgent chocolate cupcakes are the perfect treat and also fun to make. Get creative with buttercream and sprinkles to create your chocolate masterpieces!

Cupcakes

Buttercream

Baking: 22 minsDecorating: 20 mins

1. Preheat your oven to 180°C.2. Sieve the flour, cocoa powder and baking powder together. 3. Then beat the soft butter and sugar together until light and fluffy and pale in colour.4. Next gradually add the eggs whilst mixing.5. Fold in the flour with a spoon by making the figure of 8, until all dry ingredients are no longer visible.6. Spoon into 12 cupcake cases and bake in the oven for 20-22 minutes, until golden brown and spongey to touch.7. Once they’re out of the oven, leave them to cool.8. To make the buttercream, sieve the icing sugar and 2nd amount of cocoa powder together9. Beat the remaining soft butter until fluffy add vanilla essence, cocoa powder and icing sugar and mix until it is full incorporated. You can add milk to make the buttercream softer. 10. You can spoon the buttercream onto each cupcake or if you have a piping bag and nozzle, pipe a small amount on to each cupcake.11. Decorate with sprinkles and melted chocolate drizzle which can be made by placing chocolate in a heat proof bowl over a pan of hot water.

Be careful when handling hot water!

Butter

Sugar

Whole Egg

Plain Flour

Baking Powder

Cocoa Powder

Vanilla Essence

200g

220g

3

150g

8g

50g

5ml

150g

30g

270g

10ml

50g

Chocolate Cupcakes

Unsalted Butter

Cocoa Powder

Icing Sugar

Milk

Sprinkles

Milk Chocolate

ChocolateBrownies

Prep: 20 minsDifficulty: Easy

Ooey-gooey brownies are one of our favourite treats and now you can enjoy your own home creation by following our easy brownie recipe!

Baking: 30 minsDecorating: 10 mins

1. Line and grease a 9 inch square baking tray with butter

2. Preheat your oven to 150°C

3. Melt 100g of the chocolate and butter together in the microwave and set aside to cool.

4. Next sieve the flour and cocoa powder together in a bowl

5. In another bowl whisk the egg and sugar together, until it has doubled in size and

creates a ribbon when puling a spoon through which shows for 3 seconds.

6. Add the chocolate and butter mixture and fold in to the egg and sugar carefully

forming a figure of 8 with a spoon.

7. Fold in the flour and cocoa powder until no dry mixture is visible.

8. Then pour into the prepared baking tray and bake for 30 minutes. The brownie should

be cooked but still soft and gooey.

9. Leave the brownie to cool, melt the remaining chocolate and drizzle on the top, cut

into squares and serve.

Butter

Soft Light Brown Sugar

Whole Egg

Flour

Cocoa Powder

Milk Chocolate

170g

340g

3

130g

60g

100g

Chocolate Brownies