Lemon Curd

INGREDIENTS:

3 lemons for zest and juice

100g caster sugar

3 large eggs

85g unsalted butter, cubed

METHOD:

  • Fill a saucepan with a few inches of water and bring to a gentle simmer. Place a heatproof bowl over the pan, ensuring the bottom of the bowl doesn’t touch the water.

  • In the bowl, whisk together the lemon juice, zest, sugar, and eggs until smooth.

  • Add the butter cubes to the mixture.

  • Stir constantly, cooking over the simmering water for about 20 minutes, until the curd thickens and coats the back of a spoon.

  • Remove the bowl from the heat and strain the curd through a fine mesh sieve for a silky finish.

  • Let cool, then store in the fridge. Perfect as a filling for cakes! 

Simple Vanilla Cupcakes

INGREDIENTS:

170g self raising flour

170g salted butter

170g caster sugar

1/2 tsp vanilla essence

3 medium eggs

METHOD:

Heat oven to 180 C

  • Place all the ingredients into a bowl and beat until thoroughly combined and the mixture turns pale in colour.

  • Spoon the mixture into 12 paper cases until they are three quarters full.

  • 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.

  • Leave to cool on a wire rack.

Silky Vanilla Buttercream

INGREDIENTS:

250g salted butter

500g icing sugar

1/2 tbsp boiling water

1 vanilla pod

METHOD:

  • Beat the butter with an electric mixer until softened and turning white.

  • Add the icing sugar and the paste from the vanilla pod and beat slowly until all combined.

  • Add 1/2 tbsp of boiling water (if necessary) and continue to beat to create a smooth and silky consistency.

Sundried Tomato Rolls

INGREDIENTS:

120g sun-dried tomatoes (chopped)

750g strong white flour plus extra for dusting

1 1/2 tsp salt

7g easy-blend dried yeast

450ml warm water

2 tbsp olive oil (or the oil that the sun-dried tomatoes are in!)

METHOD:

  • Put the flour, sun-dried tomatoes (chopped), salt and yeast into a bowl. Mix to combine and then pour in the warm water.

  • Mix together with your hands until the mixture combines to make a rough dough ball.

  • Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 mins until smooth and elastic. Alternatively, use a mixer with a dough hook attachment.

  • Place dough back into the bowl and cover loosely with cling film. Leave in a warm place until doubled in size. (This will take about 1 hour)

  • Shape the dough into about 16 rolls. Place on a baking tray, cover with cling film and leave to rise in a warm place for about 30 minutes.

  • Preheat the oven to 220C.

  • Bake in the oven for about 15-20 minutes or until the rolls are golden brown.

  • Leave to cool a little on a wire rack and then enjoy!

Blackberry & Yoghurt Sponge

INGREDIENTS:

150g fresh blackberries

125g salted butter

175g caster sugar

1/2 tsp vanilla essence

2 medium eggs

100ml greek yoghurt

200g self raising flour

Demerara sugar for sprinkling

METHOD:

Heat oven to 180 C

  • Clean and dry blackberries.

  • Beat soft butter until creamy and gradually beat in caster sugar and vanilla essence until mixture is pale and fluffy.  Keep wiping down the sides of the bowl to mix well.

  • Beat the eggs with a fork just to mix then gradually add to the butter mixture scraping down the bowl again.

  • Add the yoghurt and flour and fold into the mixture slowly.

  • Scrape the mixture into a lined tin (20cm round) then scatter the berries on top and gently press down very slightly.

  • Sprinkle demerara sugar over the top and bake in the oven for 30-35 minutes, check if your skewer or sharp knife comes out clean to see if it’s cooked through.