Makes 12
Special equipment 12-hole muffin tin lined with 12 paper muffin cases
1 tbsp instant coffee granules
1 tbsp boiling water
115g (4oz) butter, softened
140g (5oz) self-raising flour
140g (5oz) caster sugar
2 tbsp milk
2 large eggs
25g (scant 1oz) walnuts, chopped
For the coffee icing
2 tsp instant coffee granules
2 tsp boiling water
100g (31⁄2oz) butter, at room temperature
225g (8oz) icing sugar
12 walnut halves, to decorate
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Put the coffee granules and water into a mixing bowl and stir until smooth. Add the butter, flour, sugar, milk, and eggs to the mixing bowl and mix with an electric whisk until smooth. Stir in the walnuts, then spoon into the muffin cases.
2. Bake in the centre of the oven for 20–25 minutes or until risen and golden brown. Transfer to a wire rack until stone cold.
3. To make the icing, put the coffee granules and boiling water into a bowl and stir until smooth. Add the butter, sift in the icing sugar, and stir until smooth and free of streaks.
4. Spoon onto the cupcakes, then decorate each one with a walnut half.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 15–20 minutes.
PREPARE AHEAD AND FREEZE
The cupcakes can be made and iced up to 1 day ahead. Freeze without the icing for up to 1 month.
COFFEE AND WALNUT CUPCAKES
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FAIRY CAKES
Fairy cakes are always so popular. These are a basic vanilla sponge mix with lemon icing, but you can make whichever flavour you like – see our variations. Decorate them with creative flair. We like to use Jelly Babies, Jelly Tots, and Maltesers.
Makes 24
Special equipment 2 x 12-hole bun tins, greased or lined with paper cases
150g (51⁄2oz) butter, softened
150g (51⁄2oz) caster sugar
150g (51⁄2oz) self-raising flour
11⁄2 tsp baking powder
11⁄2 tsp vanilla extract
3 eggs
For the icing
150g (51⁄2oz) icing sugar
about 3 tbsp lemon juice
To decorate
sweets of your choice
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Put all the ingredients for the cakes into a large mixing bowl and beat with an electric whisk until smooth. Spoon evenly into the tins.
2. Bake for 12–15 minutes or until risen and pale golden brown. Set aside to cool, then remove the cakes from the tins.
3. To make the icing, sift the icing sugar into a bowl and add enough lemon juice to make a fairly stiff paste. Spoon a circle of the icing on the top of each cake. While the icing is still soft, decorate with the sweets of your choice.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven for 10–12 minutes or until well risen and golden. If the cakes are getting too brown, slide the cold sheet onto the second set of runners.
PREPARE AHEAD AND FREEZE
The cakes can be made and iced up to 1 day ahead. Freeze for up to 2 months.
fairy cake Variations
For chocolate chip fairy cakes, add 25g (scant 1oz) dark chocolate chips to the basic sponge mix. For lemon fairy cakes, add the grated zest of 1 lemon to the basic mix. For orange fairy cakes, add the grated zest of 1 orange to the basic sponge mix, and for the icing, use orange juice or orange blossom water instead of lemon juice. For rosewater fairy cakes, make the icing with 2 tbsp rosewater and 1 tbsp water instead of the lemon juice.
FAIRY CAKES
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CHOCOLATE AND ORANGE MOUSSE CAKE
This lovely cake has no flour – just cocoa powder – so it is as light as a feather. For children, replace the Cointreau with orange juice. Bake it at Easter and decorate with mini eggs.
Makes 24
Special equipment 23cm (9in) springform tin, greased and base-lined
180g (6oz) Bournville chocolate
75g (21⁄2oz) caster sugar
2–3 tbsp Cointreau
2 level tbsp cocoa powder
For the topping
100g (31⁄2oz) orange milk chocolate, coarsely grated
1–2 tbsp Cointreau
200ml (7fl oz) double cream, lightly whipped
cocoa powder, to dust
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Meanwhile, break the chocolate into pieces and place in a small heatproof bowl. Sit the bowl over a pan of hot water and stir until the chocolate has melted. Set aside to cool slightly. To base-line the tin, put baking parchment over the base of the tin, clip the ring in place, and trim the parchment with scissors.
2. Whisk the egg whites with an electric whisk until stiff. Put the egg yolks and sugar into a separate bowl and whisk until light and creamy.
3. Pour the melted chocolate into the egg-yolk mixture, add the Cointreau, and gently fold together, taking care not to knock out any of the air. Add the egg whites and gently fold to combine. Sift in the cocoa powder and fold until combined. Spoon evenly into the tin.
4. Bake for 40 minutes or until risen, shrinking away from the sides of the tin, and just firm to the touch in the centre. Leave to cool, then remove from the tin.
5. For the topping, stir half the chocolate and the Cointreau into the cream. Spread over the top of the cake and sprinkle with the remaining chocolate. Sift the cocoa powder on top.
IN THE AGA
Bake the cake in two 23cm (9in) sandwich tins on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 25 minutes. Use just under half the topping to sandwich the cakes together.
PREPARE AHEAD AND FREEZE
The cake can be made up to the end of step 4 up to 1 day ahead. Add the topping on the day of serving. Freeze without the topping for up to 2 months.
CHOCOLATE AND ORANGE MOUSSE CAKE
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FIGGY SEEDED BITES
Seeded bars are extremely popular in the shops. They are also healthier than a slice of cake, so why not make your own. When we were testing these, the whole lot went in one go!
Makes 12 bars or 24 bites
Special equipment 18cm (7in) square shallow tin, lined with baking parchment and greased
75g (21⁄2oz) butter
50g (13⁄4oz) golden syrup
100g (31⁄2oz) caster sugar
175g (6oz) porridge oats
25g (scant 1oz) sunflower seeds
25g (scant 1oz) pumpkin seeds
25g (scant 1oz) desiccated coconut
100g (31⁄2oz) dried figs, snipped into tiny pieces
50g (13⁄4oz) dried apricots, snipped into tiny pieces
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Heat the butter, golden syrup, and sugar in a saucepan over a gentle heat, stirring until melted and dissolved.
2. Put the remaining ingredients into a large mixing bowl, add the melted butter mixture, and stir well. Pour into the tin and level the top.
3. Bake for 30–35 minutes or until lightly golden and firm in the middle. Leave to cool slightly, then cut into 12 rectangles or 24 squares. Leave in the tin to harden, then transfer to a wire rack to cool completely.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 15–20 minutes.
PREPARE AHEAD
The bites can be made up to 3 days ahead and kept in a cool place. Not suitable for freezing.
FIGGY SEEDED BITES
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WHITE CHOCOLATE AND STRAWBERRY MUFFINS
These are perfect for a children’s tea party. For a slightly more sophisticated touch, replace the white chocolate chips with dark chocolate chips.
Makes 12
Special equipment Deep 12-hole muffin tin lined with paper muffin cases
300g (11oz) self-raising flour
1 tsp baking powder
175g (6oz) caster sugar
2 eggs
225ml (71⁄2fl oz) milk
100g (31⁄2oz) butter, melted
2 tsp vanilla extract
100g (31⁄2oz) white chocolate chips
12 tsp strawberry jam
icing sugar, to dust
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Put all the ingredients except the chocolate chips and jam into a large bowl and whisk with an electric whisk until smooth. Stir in the chocolate chips.
2. Divide half the mixture evenly between the cases, spoon 1 teaspoon of jam on top of each one, then spoon the remaining mixture on top.
3. Bake for 25–30 minutes or until well risen and lightly golden brown.
4. Dust with a little icing sugar and serve warm or cold.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 20–25 minutes.
PREPARE AHEAD AND FREEZE
The muffins can be made up to 2 days ahead. Freeze for up to 1 month.
WHITE CHOCOLATE AND STRAWBERRY MUFFINS
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MINCEMEAT BUNS
Mincemeat buns are traditional at Christmas, but there’s no reason why you shouldn’t make them at any time of year. Use vegetarian mincemeat if you don’t eat meat.
Makes 21
Special equipment 2 x 12-hole bun tins, lined with paper cases
150g (51⁄2oz) butter, softened
150g (51⁄2oz) caster sugar
225g (8oz) self-raising flour
2 eggs
2 tbsp milk
100g (31⁄2oz) currants
100g (31⁄2oz) mincemeat
25g (scant 1oz) flaked almonds
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Put all the ingredients except the almonds into a bowl and beat well with a wooden spoon to combine.
2. Spoon the mixture into the paper cases, level the tops, and make sure there are no drips over the sides of the cases. Sprinkle with the almonds.
3. Bake for 15 minutes or until well risen and lightly golden.
4. Leave the buns in the tins for a few minutes, then transfer them to a cooling rack and leave to cool completely.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 15 minutes or until golden.
PREPARE AHEAD AND FREEZE
The buns can be made up to 1 day ahead and kept in the fridge. Freeze for up to 2 months.
MINCEMEAT BUNS
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ALMOND CRUMBLE-TOPPED MINCE PIES
Classic mince pies with a delicious almond crumble topping. They are best served warm.
Makes 24
Special equipment 2 x 12-hole bun tins
7.5cm (3in) fluted pastry cutter
175g (6oz) plain flour, plus extra to dust
100g (31⁄2oz) chilled butter
2 tbsp icing sugar, plus extra to dust
1 egg, beaten
410g (141⁄4oz) luxury mincemeat
For the almond crumble topping
75g (21⁄2oz) plain flour
25g (scant 1oz) porridge oats
25g (scant 1oz) demerara sugar
25g (scant 1oz) chopped blanched almonds
50g (13⁄4oz) butter, at room temperature, cubed
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Measure the flour and butter into a food processor and whiz for a few minutes until the mixture resembles breadcrumbs. Add the icing sugar and egg and whiz again until the mixture forms a smooth ball.
2. Roll the pastry out on a floured work surface until thin. Using the fluted cutter, cut out 24 discs. You may need to gather and re-roll the pastry.
3. Line the bun tins with the discs of pastry. Prick the bases with a fork and chill for 10 minutes.
4. To make the almond crumble topping, measure all the ingredients into a bowl and use your fingers to rub them together to make a crumble mixture.
5. Spoon mincemeat into the base of each pastry case, then top with the crumble topping.
6. Bake for 20–25 minutes until golden. Serve warm, dusted with icing sugar.
AGA
Cook on the grid shelf on the floor of the roasting oven for 15–20 minutes.
PREPARE AHEAD AND FREEZE
The mince pies freeze well. Wrap well once cooked and reheat to serve.
ALMOND CRUMBLE-TOPPED MINCE PIES
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APRICOT AND CHERRY LOAF CAKES
Small loaf cakes are always lovely to make and are quicker to bake than large ones. This recipes makes two. If you don’t need both straightaway, you can eat one and freeze the other.
Makes 2
Special equipment 2 x 450g (1lb) loaf tins, greased and the bases and sides lined with baking parchment
175g (6oz) self-raising flour
115g (4oz) butter, softened
115g (4oz) caster sugar
3 large eggs, beaten
150g (51⁄2oz) ready-to-eat apricots, snipped into small pieces
50g (11⁄2oz) raisins
50g (11⁄2oz) glacé cherries, snipped into small pieces
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Put the flour, butter, sugar, and eggs into a mixing bowl and whisk with an electric whisk until combined. Stir in the dried fruit and cherries, then spoon into the tins and level the tops.
2. Bake for 45–50 minutes or until golden brown and well risen. Transfer to a wire rack to cool completely.
IN THE AGA
Sit the loaf tins in a roasting tin (the sides of it will prevent the cake burning) and bake on the lowest set of runners, with the cold sheet on the second set of runners, for 45 minutes.
PREPARE AHEAD AND FREEZE
The cakes can be baked up to 2 days ahead, although they are best made and eaten on the same day. Freeze for up to 3 months.
APRICOT AND CHERRY LOAF CAKES
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ASHBURTON CARROT CAKE
Passing through the village of Ashburton, in Devon, Mary stopped at a tea shop and had a piece of wonderful carrot cake. The owner kindly gave Mary the recipe and it’s loved by one and all.
Makes a 23cm (9in) cake (serves 8)
Special equipment 2 x 23cm (9in) sandwich tins, greased and lined with a disc of baking parchment
200g (7oz) self-raising flour
300g (11oz) granulated sugar
1 tsp baking powder
11⁄2 tsp ground cinnamon
175ml (6fl oz) sunflower oil
2 eggs, lightly beaten
1 tsp vanilla extract
100g (31⁄2 oz) raw carrots, grated
100g (31⁄2 oz) chopped walnuts
60g (2oz) desiccated coconut
220g can pineapple slices, drained, chopped, and dried thoroughly
For the icing
200g (7oz) full-fat cream cheese
100g (31⁄2 oz) butter, softened
200g (7oz) icing sugar
1 tsp vanilla extract
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). To base-line the tins, stand each on baking parchment, draw around the base with a pencil, then cut the disc out and place it in the bottom of the greased tin. Put the flour into a large mixing bowl, add the sugar, baking powder, and cinnamon and stir together.
2. Add the oil, eggs, and vanilla extract and beat well with a wooden spoon or spatula. Fold in the carrots, walnuts, coconut, and pineapple and beat until smooth.
3. Spoon evenly into the sandwich tins an
d bake for 45–50 minutes or until well risen and golden brown. To check that the cakes are cooked in the middle, insert a skewer into the centre – if it comes out clean, they are done. Transfer to a wire rack and leave to cool.
4. To make the icing, put the cream cheese and butter into a bowl, sift in the icing sugar, add the vanilla extract, and whisk with an electric whisk until smooth.
5. Remove the cakes from the tins and peel off the baking parchment. Turn one cake upside down onto a serving plate and spread with half the icing. Sit the other cake on top and spread the remaining icing over the top.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 30 minutes. Keep an eye on it – you may need to replace the cold sheet halfway through cooking to stop it getting too brown.
PREPARE AHEAD AND FREEZE
The cake can be made up to 1 day ahead, although it is best made on the day. Freeze without the icing for up to 2 months.
ASHBURTON CARROT CAKE
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BUTTERY SCONES
Scones are so quintessentially English and a traditional part of tea. For success every time, make sure the dough is good and sticky rather than dry. Be careful not to twist the cutter when cutting the scones out or they won’t rise evenly during baking. Serve warm with clotted cream and strawberry jam.