Bakewell Sponge

200g butter
200g soft brown sugar
4 eggs
200g ground almonds
1 jar cherry/raspberry jam
handful toasted almonds
ice cream to serve

Heat oven to 170 degrees C.  Cream sugar and butter. Add eggs 1 at a time, fold in ground almonds and pour mix into ceramic dish over the spreaded jam

.  Sprinkle with almonds and bake for 30 minutes.

Tiramisu

150 ml double cream
3tbs icing sugar
100g mascarpone
1 tsp vanilla essence
1 tbs amaretto

275 ml cold coffee
1 tbsp icing sugar
2 tbs amaretto
175g sponge fingers
cocoa

Whip cream with icing sugar & then beat in mascarpone, extract and amaretto.  Sweeten coffee with separate icing sugar and add amaretto.

Dip sponge fingers in coffee mix and line bottom of dish.  Spoon over half cream mixture and repeat. Sprinkle with cocoa powder & refridgerate.

Sticky Toffee Puddings

3 oz butter
5 oz caster sugar
2 eggs
6 oz self raising flour
6 oz stoned dates
125ml boiling water
1/2 tsp vanilla essence
2 tsp coffee essence
3/4 tsp bicarb

6 oz soft brown sugar
4 oz butter
6 tbsp double cream
1 oz pecan nuts

Chop dates and cover with boiling water, essences & bicarb.

cream butter and sugar together and gradually add beaten eggs.  Fold in flour then add date mix.  divide between 8 ramekins and cook for 25 minutes.

To make sauce, heat all ingredients together and top sponges.

Rum Baba

1 tbsp caster sugar
2 7g packets of yeast
75 ml warm milk
125g plain flour
2 large eggs
75g unsalted butter

500ml water
300g demerera sugar
100ml dark rum

Pr heat oven to 200 degrees C

Mix sugar, yeast and milk & leave in warm place for 10-15 minutes.  Once bubbly, sift flour into the bowl and add eggs mixing well.  Stir in soft butter and mix until very smooth & coming away from he bowl.

Fill 6 ramekins half way up and proof for 30 minutes, before baking for 25 minutes.

For syrup heat water and sugar & bring to the boil.  Remove from heat and add rum.  Soak each Baba in syrup mix and chill.

Tarte au Citron

Use pre made pastry case...

5 medium eggs
4 fl oz double cream
8oz caster sugar
4 lemons, juice & zest
icing sugar for dusting

Pre heat over to 170 degrees C (Fan)

Break eggs into large bowl and whisk together.  Add all other ingredients ans whisk again until well combined.

Pour mix into case (top up in over to prevent spillage).

Bake for 30-35 minutes until slight wobble but set.

Bakewell Tart

Use a pre made pastry case....

100g butter
100g caster sugar
3 medium eggs, beaten
150g ground almonds
few drops almond essence
3 tbsp raspberry jam
25g flaked almonds

Pre heat over to 170 degrees C (fan)

Cream together butter & sugar & then add eggs gradually.

Stir in ground almonds & almond essence.

Spread jam on pastry base, top with mix & sprinkle with flaked almonds.

Bake for 30 minutes.

Raspberry and Lemon Curd Bread and Butter Pudding

200g brioche bread / buns
softened butter
200g ready made custard
100ml cream
100g raspberries
lemon curd


Preheat ove to 160 degrees C.
Slice bread and spread one side with butter. Lay in dish. Mix custard and cream and pour over bread .Sprinkle with rasberrys and dorizzle/dollop some lemon curd over the top. Bake for 50 minutes.

Pecan Pie

Image & recipe taken from www.bbc.co.uk

4oz unslated butter

4 oz golden syrup

1 tsp vanilla exctract

8 oz soft brown sugar (dark is best)

3 free-range eggs, beaten

1 pie crust (see other recipe)

10 oz pecan nuts

Pre heat oven to 180 degrees celcius

Place butter, surym, sugar & vanilla in a pan and slowly melt together.  When melted, remove from heat and allow to cool for 5-10 minutes

Add the beaten eggs into the mixture and stir well

Arrange the pecan nuts in the pie crust & pour the syrup mixture on top

Place in preheated oven and bake for 40 – 45 minutes.