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Mary Berry's lemon drizzle traybake cake recipe
This lemon drizzle cake can be stored in an airtight container for 3–4 days. It is important to spoon the lemon drizzle onto the cake while it’s still warm so the lemon juice soaks in properly. Baking a lemon cake as a fairly shallow traybake means the lemon drizzle topping travels through the cake without the need to make holes in the sponge. It’s best to mix the topping just before adding to the cake so the sugar doesn’t dissolve too much. Using granulated sugar gives a pleasing crunchy finish. Lemon balm works well as an alternative for lemon verbena if you can’t get hold of any, or you could use finely chopped lemon thyme leaves. Unwaxed lemons are best for grating but if you can’t get hold of any, simply wash your lemons well in hot water and use a soft brush to help remove the wax. Dry with a clean cloth before grating. To finely grate lemon zest, either use a microplane or the fine shredding holes on a box grater. These should look like a smaller version of the one you might coarsely grate cheese with rather than the spikey round holes (which are best for finely grating hard cheeses, such as Parmesan). Turn the lemon regularly as you grate so you only remove the yellow zest, which provides the intense lemon flavour, and not the bitter white pith. For a change, use the zest of a couple of limes or an orange instead of one of the lemons. This is a great recipe for a bake sale if you make it in a sturdy foil tray. Place on a baking tray to give it a more stability and leave to cool in the tray after drizzling with the lemon glaze. If you don’t have a hand-held electric mixer, you can use a freestanding mixer or food processor instead, but you will need to reduce the beating time or the sponge batter will become runny and over-blended which will affect how it rises. Blend just enough to fully incorporate all the ingredients and stop when the cake batter is smooth and fairly thick. Pause the machine and push down the cake batter with a spatula at least once so you don’t end up with any lumps. You can also beat the ingredients together vigorously in a large bowl using a wooden spoon. How to freeze Sponge cakes like this lemon drizzle freeze extremely well. Simply allow the glazed cake to cool thoroughly then wrap in a layer of baking paper, followed by two layers of foil. Label and freeze for up to 2 months. Wrapping the cake thoroughly will help protect it. To thaw, remove the foil from the frozen cake, place in its baking paper on a cooling rack and defrost at room temperature for 2–3 hours before fully unwrapping. You can also freeze the cake in portions, making it ideal for lunch boxes and picnics. Cut into single servings and wrap each one in foil. Place in a large freezer bag, label, seal and freeze for up to 1 month. Remove each portion of cake as you need it and thaw at room temperature for about 2 hours before serving.
Granny’s gingerbread recipe
 This delicious, traditional cake is so moreish – when testing this recipe, we couldn’t eat it fast enough! It’s sticky but light in texture, not too dense. 225g/8oz self-raising flour1 tsp bicarbonate of soda2 tbsp ground ginger1 tsp ground mixed spice100g/3½oz butter, diced100g/3½oz black treacle100g/3½oz golden syrup100g/3½oz light muscovado sugar1 free-range egg, beaten275ml/9½fl oz full-fat milk 225g/8oz self-raising flour 1 tsp bicarbonate of soda 2 tbsp ground ginger 1 tsp ground mixed spice 100g/3½oz butter, diced 100g/3½oz black treacle 100g/3½oz golden syrup 100g/3½oz light muscovado sugar 1 free-range egg, beaten 275ml/9½fl oz full-fat milk Method Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper.Mix the flour, bicarbonate of soda, ginger and mixed spice in a large bowl.Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly.Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth.Pour into the tin and bake for about 35 minutes, or until dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely. Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper. Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper. Mix the flour, bicarbonate of soda, ginger and mixed spice in a large bowl. Mix the flour, bicarbonate of soda, ginger and mixed spice in a large bowl. Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly. Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly. Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth. Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth. Pour into the tin and bake for about 35 minutes, or until dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely. Pour into the tin and bake for about 35 minutes, or until dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely. Recipe tips Tightly wrapped, this will keep for up to a week. It also freezes well.
White chocolate and peach traybake cake recipe
 A perfect sponge traybake cake using tinned or frozen fruit and your favourite chocolate to make something really simple, very special. 240g/8½oz butter or margarine, plus extra for greasing200g/7oz caster sugar, or soft light/dark sugar3 free-range eggs200g mango from a tin, roughly chopped, or other tinned fruit such as peaches or pineapple. Frozen fruit such as blueberries also works.100g/3½oz white chocolate, roughly chopped (milk or dark chocolate will also work)200g/7oz self-raising flour (or ground almonds or blizted oats mixed with 1tsp bicarbonate of soda) 240g/8½oz butter or margarine, plus extra for greasing 200g/7oz caster sugar, or soft light/dark sugar 3 free-range eggs 200g mango from a tin, roughly chopped, or other tinned fruit such as peaches or pineapple. Frozen fruit such as blueberries also works. 100g/3½oz white chocolate, roughly chopped (milk or dark chocolate will also work) 200g/7oz self-raising flour (or ground almonds or blizted oats mixed with 1tsp bicarbonate of soda) Method Preheat the oven to 190C/180C Fan/Gas 6. Lightly grease a 20x20cm/8x8in square tin.Cream the butter and sugar together in a mixing bowl using an electric hand whisk or a wooden spoon.Add the eggs one at a time, beating until smooth after each addition. Mix in the flour (or ground nuts or oats) and mix until well combined. Gently stir in the mango and white chocolate.Pour the batter into the prepared tin. Bake for 40–45 minutes. Cool in the tin for 10 minutes before turning it out and slicing into squares. Preheat the oven to 190C/180C Fan/Gas 6. Lightly grease a 20x20cm/8x8in square tin. Preheat the oven to 190C/180C Fan/Gas 6. Lightly grease a 20x20cm/8x8in square tin. Cream the butter and sugar together in a mixing bowl using an electric hand whisk or a wooden spoon. Cream the butter and sugar together in a mixing bowl using an electric hand whisk or a wooden spoon. Add the eggs one at a time, beating until smooth after each addition. Mix in the flour (or ground nuts or oats) and mix until well combined. Gently stir in the mango and white chocolate. Add the eggs one at a time, beating until smooth after each addition. Mix in the flour (or ground nuts or oats) and mix until well combined. Gently stir in the mango and white chocolate. Pour the batter into the prepared tin. Bake for 40–45 minutes. Cool in the tin for 10 minutes before turning it out and slicing into squares. Pour the batter into the prepared tin. Bake for 40–45 minutes. Cool in the tin for 10 minutes before turning it out and slicing into squares. Recipe tips This can be frozen for 3 months once cooked. Defrost thoroughly before slicing. If using ground almonds instead of self-raising flour, the cake will be heavier as there's no raising agent. The texture is still lovely as almond cakes are very moist with bags of flavour. You can simmer the juice from tinned fruit and then glaze the the top of the cake for a shiny finish.
Parkin recipe
Yorkshire parkin Parkin the a classic Yorkshire ginger cake, and James Martin's recipe is as Yorkshire as he is! Make this a few days in advance to mature if you can bear to wait. 225g/8oz self raising flour 110g/4oz caster sugar 1 tsp ground ginger 1 tsp bicarbonate of soda 1 egg 200ml/7fl oz milk 55g/2oz butter 110g/4oz golden syrup 225g/8oz self raising flour 110g/4oz caster sugar 1 tsp ground ginger 1 tsp bicarbonate of soda 1 egg 200ml/7fl oz milk 55g/2oz butter 110g/4oz golden syrup Method Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin. Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl. In a small pan gently heat the butter and syrup until melted. Beat the egg into the milk. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick. Pour in the egg and milk and stir until smooth and pour into the lined tin. Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin. Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin. Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl. Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl. In a small pan gently heat the butter and syrup until melted. In a small pan gently heat the butter and syrup until melted. Beat the egg into the milk. Beat the egg into the milk. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick. Pour in the egg and milk and stir until smooth and pour into the lined tin. Pour in the egg and milk and stir until smooth and pour into the lined tin. Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean
Pancake recipe
No kitchen scales? No problem. Watch the perfect pancakes video (below) which shows you how to use a glass to measure the ingredients by volume. Delia uses a 18cm/7in pan to make her pancakes. If you use a larger pan you will have fewer pancakes. The recipe can be doubled or tripled if you have a hungry gang to feed. The best way to get tender pancakes is to make the batter ahead of time – anywhere from 30 minutes to the night before. Keep it in the fridge until you're ready to cook the pancakes. The gluten will relax and the pancakes will spread more evenly and stay soft. Adding a little melted butter to the batter makes for a richer-tasting pancake and helps prevent them sticking. British pancakes are similar to French crêpes, in that they do not use a raising agent like American pancakes. British pancakes tend to be a bit smaller than the French, and slightly thicker. Crêpes may also contain sugar in the batter. If you like to experiment, try using different types of flour. Switch out half the plain flour for buckwheat, which introduces earthy, savoury tones, or chestnut flour which gives a lovely nutty flavour. If you want to get ahead, you can cook the pancakes as per the recipe, store them in a stack on a plate and simply reheat them individually in a non-stick frying pan for a few seconds on each side. If you've ever made pancakes for a hungry family, you will know they eat them faster than you can make them, so this is a useful way of reducing the pressure. Additionally, pancakes freeze well: let them cool then stack with a piece of baking paper between each one (to prevent them sticking together), then double wrap with cling film or kitchen foil and freeze.
High protein pancakes recipe
 A protein packed breakfast, these high protein pancakes will keep you fuller for longer without using any protein powder. Each serving provides (without the optional honey or maple syrup) 426 kcal, 29.5g protein, 52.4g carbohydrate (of which 6.4g sugars), 9.4g fat (of which 1.9g saturates), 6.7g fibre and 1.22g salt. 95g/3¼oz porridge oats 6 free-range egg whites140g/5oz fat-free Greek yoghurt 4 tbsp rice flour1 tsp baking powder 95g/3¼oz porridge oats 6 free-range egg whites 140g/5oz fat-free Greek yoghurt 4 tbsp rice flour 1 tsp baking powder 40g/1oz fat free Greek yogurt 8 large strawberries, cut into quarters 2 tbsp smooth peanut butter (see Recipe Tip)honey or maple syrup (optional) 40g/1oz fat free Greek yogurt 8 large strawberries, cut into quarters 2 tbsp smooth peanut butter (see Recipe Tip) honey or maple syrup (optional) Method To make the pancakes put all the ingredients in a blender and blend until smooth. Set aside and allow to rest for 5–10 minutes.Heat a flat, non-stick frying pan on medium heat. Pour a ladle of batter into the centre of the pan. Wait for 2–3 minutes until the top of the pancake begins to bubble and the edges look set. Using a spatula, flip the pancake over and cook for another 2–3 minutes, until both sides are golden and the pancake has risen. Repeat the process until all of the batter has been used up. Divide the pancakes between two plates and top with the Greek yoghurt and strawberry pieces. Finish with the peanut butter. To make the pancakes put all the ingredients in a blender and blend until smooth. Set aside and allow to rest for 5–10 minutes. To make the pancakes put all the ingredients in a blender and blend until smooth. Set aside and allow to rest for 5–10 minutes. Heat a flat, non-stick frying pan on medium heat. Pour a ladle of batter into the centre of the pan. Heat a flat, non-stick frying pan on medium heat. Pour a ladle of batter into the centre of the pan. Wait for 2–3 minutes until the top of the pancake begins to bubble and the edges look set. Using a spatula, flip the pancake over and cook for another 2–3 minutes, until both sides are golden and the pancake has risen. Wait for 2–3 minutes until the top of the pancake begins to bubble and the edges look set. Using a spatula, flip the pancake over and cook for another 2–3 minutes, until both sides are golden and the pancake has risen. Repeat the process until all of the batter has been used up. Repeat the process until all of the batter has been used up. Divide the pancakes between two plates and top with the Greek yoghurt and strawberry pieces. Finish with the peanut butter. Divide the pancakes between two plates and top with the Greek yoghurt and strawberry pieces. Finish with the peanut butter. Recipe tips If you want to drizzle the peanut butter, loosen it by mixing with a little hot water until smooth.
Vegetable noodle pancake recipe
 A complete meal in a frying pan, this easy vegetable and noodle pancake is great for lunch, brunch or dinner. In August 2023, this recipe was costed at an average of £1.06 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 100g/3½oz plain flour½ tsp salt2 free-range eggs300g/10½oz straight-to-wok noodles200g/7oz white or sweetheart cabbage, finely shredded1 carrot, coarsely gratedbunch spring onions, very thinly sliced2 tbsp vegetable oilchilli sauce or fruity brown sauce, to serve (optional) 100g/3½oz plain flour ½ tsp salt 2 free-range eggs 300g/10½oz straight-to-wok noodles 200g/7oz white or sweetheart cabbage, finely shredded 1 carrot, coarsely grated bunch spring onions, very thinly sliced 2 tbsp vegetable oil chilli sauce or fruity brown sauce, to serve (optional) Method Place the flour and salt in a large bowl. Add the eggs and 150ml/5fl oz water and whisk to make a fairly smooth batter. Stir in the noodles, cabbage, carrot and most of the spring onions, mixing gently until evenly coated in the batter. Heat the oil in a 28cm/11in non-stick frying pan. Tip in the pancake mixture and cook over a medium heat for 6–8 minutes until golden. Carefully invert the pancake onto a plate then return to the pan and cook for a further 6–8 minutes, until completely cooked through.Slide onto a serving plate and drizzle some hot sauce or brown sauce across the top, if preferred. Scatter with the remaining spring onions and slice into wedges to serve. Place the flour and salt in a large bowl. Add the eggs and 150ml/5fl oz water and whisk to make a fairly smooth batter. Place the flour and salt in a large bowl. Add the eggs and 150ml/5fl oz water and whisk to make a fairly smooth batter. Stir in the noodles, cabbage, carrot and most of the spring onions, mixing gently until evenly coated in the batter. Stir in the noodles, cabbage, carrot and most of the spring onions, mixing gently until evenly coated in the batter. Heat the oil in a 28cm/11in non-stick frying pan. Tip in the pancake mixture and cook over a medium heat for 6–8 minutes until golden. Carefully invert the pancake onto a plate then return to the pan and cook for a further 6–8 minutes, until completely cooked through. Heat the oil in a 28cm/11in non-stick frying pan. Tip in the pancake mixture and cook over a medium heat for 6–8 minutes until golden. Carefully invert the pancake onto a plate then return to the pan and cook for a further 6–8 minutes, until completely cooked through. Slide onto a serving plate and drizzle some hot sauce or brown sauce across the top, if preferred. Scatter with the remaining spring onions and slice into wedges to serve. Slide onto a serving plate and drizzle some hot sauce or brown sauce across the top, if preferred. Scatter with the remaining spring onions and slice into wedges to serve. Recipe tips Straight-to-wok noodles are usually tightly packed – loosen the noodles in a bowl of warm water to stop them breaking up. Add your favourite spices to the batter mix if you like.
Gluten-free American buttermilk pancakes recipe
 Gluten-free fluffy pancakes don't get better than this! Maple syrup and crispy bacon are the classic accompaniment to this American buttermilk pancake recipe which makes a great brunch or 'brinner'. 175ml/6fl oz buttermilk1 free-range egg15g/½oz butter, melted55g/2oz tapioca flour25g/1oz fine cornmealgood pinch of salt1 tsp bicarbonate of sodaclarified butter, for cooking 175ml/6fl oz buttermilk 1 free-range egg 15g/½oz butter, melted 55g/2oz tapioca flour 25g/1oz fine cornmeal good pinch of salt 1 tsp bicarbonate of soda clarified butter, for cooking buttercrispy baconmaple syrup butter crispy bacon maple syrup Method Mix the buttermilk, egg and melted butter in a large bowl until smooth and blended. Sift together the tapioca flour, fine cornmeal, salt and bicarbonate of soda then gently stir into the buttermilk mixture until the ingredients are just moistened - don't worry about lumps. Heat a heavy iron or non-stick frying pan until medium–hot. Grease with a little clarified butter. Spoon a generous tablespoon of batter into the pan and spread with the back of the spoon. Cook until the bubbles rise and break on the top of the pancake, then flip over gently. Cook until pale golden. Remove and keep warm. Continue until all the batter has been used. Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup. Mix the buttermilk, egg and melted butter in a large bowl until smooth and blended. Sift together the tapioca flour, fine cornmeal, salt and bicarbonate of soda then gently stir into the buttermilk mixture until the ingredients are just moistened - don't worry about lumps. Mix the buttermilk, egg and melted butter in a large bowl until smooth and blended. Sift together the tapioca flour, fine cornmeal, salt and bicarbonate of soda then gently stir into the buttermilk mixture until the ingredients are just moistened - don't worry about lumps. Heat a heavy iron or non-stick frying pan until medium–hot. Grease with a little clarified butter. Spoon a generous tablespoon of batter into the pan and spread with the back of the spoon. Heat a heavy iron or non-stick frying pan until medium–hot. Grease with a little clarified butter. Spoon a generous tablespoon of batter into the pan and spread with the back of the spoon. Cook until the bubbles rise and break on the top of the pancake, then flip over gently. Cook until pale golden. Remove and keep warm. Continue until all the batter has been used. Cook until the bubbles rise and break on the top of the pancake, then flip over gently. Cook until pale golden. Remove and keep warm. Continue until all the batter has been used. Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup. Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup. Recipe tips If you can't find tapioca flour or cornmeal (polenta), you could try making the American buttermilk pancakes with a ready-mixed gluten-free plain flour mixture – you'll just have to keep an eye on the consistency to make sure it is just moistened.
Sponge cake calculator
Ever wished you could make that cake recipe just a little bigger or smaller for the tins you have? Or know how much icing to cover a batch of cupcakes? Or how much fondant icing you need to cover different sizes of cake? Our cake calculator will give you the perfect recipe – whatever tins you have in – with a choice of four different flavours and styles of icing. Just type in the number of people you want to serve or the tin size you plan to use, and it will generate a recipe – square, round, traybake, cupcakes or fairy cakes. Whether you go for chocolate, coffee, lemon or classic vanilla, fondant, buttercream or drizzle, we’ve done the maths for you so you can get straight to baking. It’s great for birthday cakes, Halloween cakes, or any special occasion for which you have the perfect idea, but need to adapt it to your own equipment. The possibilities are endless! Notes on the cake calculator The cake calculator is designed for the home kitchen, and all you need to bake the cakes is a cake tin, a simple electric mixer or mixing bowl, a wooden spoon, a spatula and a handful of ingredients. The traybake and layer cake make up to 40 servings, and the cupcakes and fairy cakes make up to 24 cakes. If you're baking for larger numbers, simply re-run the calculator for a second batch. Recipes for larger layer cakes mix and bake one layer at a time, so you can mix a manageable amount of batter and re-use a single large tin. The recipe uses UK medium eggs (approx 60g/2¼oz). Buttercream icing We’ve allowed 30g/1oz buttercream icing for each cupcake and 20g/¾oz for fairy cakes. This is enough to pipe a modest rose, but not a skyscraper swirl. If you like a lot of icing, you may want to double the recipe. Fondant icing We have given generous quantities of fondant icing to help you cover your cake smoothly. You may have some excess. A small amount of buttercream is suggested to help the fondant stick to the cake. Glacé icing When making glacé icing, add the liquid to the icing sugar slowly, as you may need less (or more) to create the consistency you like. A runnier consistency is great for slightly soaking into the cake and dripping down the sides, but you can also make a just-spoonable consistency to sit neatly on top of a cake.