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Cherry Bakewell cupcakes recipe
 If you like Bakewell tarts, you’ll love these cute almond and cherry cupcakes. They make a great addition to a bake sale. 150g/5½oz margarine150g/5½oz caster sugar100g/3½oz self-raising flour3 medium free-range eggs, at room temperature1 tsp baking powder60g/2¼oz ground almonds1 tbsp milk90g/3¼oz raspberry jam 150g/5½oz margarine 150g/5½oz caster sugar 100g/3½oz self-raising flour 3 medium free-range eggs, at room temperature 1 tsp baking powder 60g/2¼oz ground almonds 1 tbsp milk 90g/3¼oz raspberry jam 250g/9oz icing sugar3 tbsp fresh lemon juice12 un-dyed glacé cherries 250g/9oz icing sugar 3 tbsp fresh lemon juice 12 un-dyed glacé cherries Method Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the raspberry jam, and mix until well combined.Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.For the icing, mix the icing sugar and lemon juice together in a bowl until smooth. Using an apple corer, carefully remove the middle of the cupcakes. Fill the holes with the raspberry jam.Carefully spoon the icing onto the top of each cake until the icing reaches the sides of the cake case and top with a cherry. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases. For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the raspberry jam, and mix until well combined. For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the raspberry jam, and mix until well combined. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes. For the icing, mix the icing sugar and lemon juice together in a bowl until smooth. For the icing, mix the icing sugar and lemon juice together in a bowl until smooth. Using an apple corer, carefully remove the middle of the cupcakes. Fill the holes with the raspberry jam. Using an apple corer, carefully remove the middle of the cupcakes. Fill the holes with the raspberry jam. Carefully spoon the icing onto the top of each cake until the icing reaches the sides of the cake case and top with a cherry. Carefully spoon the icing onto the top of each cake until the icing reaches the sides of the cake case and top with a cherry.
Scones recipe
 Scones are the easiest British teatime treat and chances are that you will have all the ingredients for this recipe already. Each serving provides 150 kcal, 3.5g protein, 20g carbohydrates (of which 3.5g sugars), 6g fat (of which 3.5g saturates), 1g fibre and 0.4g salt. 225g/8oz self raising flourpinch of salt55g/2oz butter25g/1oz caster sugar150ml/5fl oz milk1 free-range egg, beaten, to glaze (alternatively use a little milk) 225g/8oz self raising flour pinch of salt 55g/2oz butter 25g/1oz caster sugar 150ml/5fl oz milk 1 free-range egg, beaten, to glaze (alternatively use a little milk) Method Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray.Mix together the flour and salt. Rub in the butter then stir in the sugar. Add most of the milk and mix to form a soft and slightly sticky dough. If the dough is a little dry add more of the milk until you have the correct consistency.Turn out onto a floured work surface and knead very lightly. Pat out into a round about 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the remaining dough and stamp out more scones to use it all up.Brush the tops of the scones with beaten egg. Bake for 12–15 minutes, or until well risen and golden-brown.Cool on a wire rack. Serve with butter and good jam and maybe some clotted cream. Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray. Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray. Mix together the flour and salt. Rub in the butter then stir in the sugar. Add most of the milk and mix to form a soft and slightly sticky dough. If the dough is a little dry add more of the milk until you have the correct consistency. Mix together the flour and salt. Rub in the butter then stir in the sugar. Add most of the milk and mix to form a soft and slightly sticky dough. If the dough is a little dry add more of the milk until you have the correct consistency. Turn out onto a floured work surface and knead very lightly. Pat out into a round about 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the remaining dough and stamp out more scones to use it all up. Turn out onto a floured work surface and knead very lightly. Pat out into a round about 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the remaining dough and stamp out more scones to use it all up. Brush the tops of the scones with beaten egg. Bake for 12–15 minutes, or until well risen and golden-brown. Brush the tops of the scones with beaten egg. Bake for 12–15 minutes, or until well risen and golden-brown. Cool on a wire rack. Serve with butter and good jam and maybe some clotted cream. Cool on a wire rack. Serve with butter and good jam and maybe some clotted cream. Recipe tips Feel free to customise your scones with dried fruit or a pinch of spice to make this basic scones recipe your own. Scones are best eaten fresh, but they freeze well. Freeze any extras once they have cooled. To eat, defrost at room temperature and then reheat in a hot oven for a few minutes.
Gluten-free banana bread recipe
 Using super-spotty brown bananas is the key to brilliant banana bread. In this gluten-free recipe, Becky Excell flavours her bake with four types of sweet spice. For this recipe you will need a 900g/2lb loaf tin. 115g/4oz butter, softened115g/4oz light brown sugar2 free-range eggs400–500g/14oz–1lb 2oz ripe bananas (about 5), mashed 250g/9oz gluten-free plain flour¼ tsp xanthan gum1 tsp bicarbonate of soda1½ tsp ground cinnamon¾ tsp ground ginger¾ tsp ground allspice¾ tsp ground nutmeg 115g/4oz butter, softened 115g/4oz light brown sugar 2 free-range eggs 400–500g/14oz–1lb 2oz ripe bananas (about 5), mashed 250g/9oz gluten-free plain flour ¼ tsp xanthan gum 1 tsp bicarbonate of soda 1½ tsp ground cinnamon ¾ tsp ground ginger ¾ tsp ground allspice ¾ tsp ground nutmeg Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper.Cream together the softened butter and sugar in a large mixing bowl until light and fluffy using a hand-held electric whisk.Add the eggs and mashed banana and mix until well combined. Add the flour, xanthan gum, bicarbonate of soda, cinnamon, ginger, allspice and nutmeg. Mix briefly until no dry flour can be seen. Spoon the mixture into the prepared tin.Bake in the oven for 1 hour until golden. Check that the banana bread is cooked by sticking a skewer into the centre – if it comes out clean, then it’s done. Allow to cool briefly in the tin, then carefully lift onto a wire rack to cool completely. Slice and enjoy. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper. Cream together the softened butter and sugar in a large mixing bowl until light and fluffy using a hand-held electric whisk. Cream together the softened butter and sugar in a large mixing bowl until light and fluffy using a hand-held electric whisk. Add the eggs and mashed banana and mix until well combined. Add the flour, xanthan gum, bicarbonate of soda, cinnamon, ginger, allspice and nutmeg. Mix briefly until no dry flour can be seen. Spoon the mixture into the prepared tin. Add the eggs and mashed banana and mix until well combined. Add the flour, xanthan gum, bicarbonate of soda, cinnamon, ginger, allspice and nutmeg. Mix briefly until no dry flour can be seen. Spoon the mixture into the prepared tin. Bake in the oven for 1 hour until golden. Check that the banana bread is cooked by sticking a skewer into the centre – if it comes out clean, then it’s done. Bake in the oven for 1 hour until golden. Check that the banana bread is cooked by sticking a skewer into the centre – if it comes out clean, then it’s done. Allow to cool briefly in the tin, then carefully lift onto a wire rack to cool completely. Slice and enjoy. Allow to cool briefly in the tin, then carefully lift onto a wire rack to cool completely. Slice and enjoy.
Easy sponge cake recipe
This easy sponge cake recipe can be jazzed up with whipped cream and seasonal fruit, or with your favourite jam or fruit curd. When making a sponge cake it's really important that your butter is very soft so that you can effectively mix it with the sugar (watch the technique video for tips). Take the time to beat the butter and sugar together very vigorously and thoroughly. You know it's ready when the mixture is fluffy and the colour has become lighter. At this stage there's no risk of overmixing. (For interested parties, what you are trying to achieve is lots of tiny air bubbles coating the sugar crystals. These expand when heated, which, along with the raising agent, is what creates a light fluffy cake.) If the mixture starts to curdle when adding the eggs, stir in a tablespoon of the flour. Sifting the flour makes it easier to incorporate and helps keep the batter airy (for a light and fluffy cake). Once you have folded in the flour, work fairly quickly to get the most from the raising agents in the flour. Self-raising flour contains baking powder which is activated by moisture, so once the dry and wet ingredients are combined you need to get the cake in the oven pretty quickly for the best results. Dropping consistency is when a spoonful of batter drops easily into the bowl when given a gentle shake. If you want the two cake layers to be perfectly even, weigh the batter when dividing it between the tins to make sure you have the same amount in each one.
Brandy butter recipe
 Try this easy recipe for traditional brandy butter; perfect for slathering over mince pies or Christmas pudding. 125g/4oz unsalted butter, softened125g/4oz icing sugar2 tbsp boiling water (optional, see recipe tips)2–3 tbsp brandy, to taste 125g/4oz unsalted butter, softened 125g/4oz icing sugar 2 tbsp boiling water (optional, see recipe tips) 2–3 tbsp brandy, to taste Method Using an electric whisk, cream together the butter and icing sugar until light and fluffy.A tablespoon at a time, beat in the boiling water (if using) and brandy, beating between each addition until smooth, well combined and flavoured to your liking.Chill until needed and serve with mince pies or Christmas pudding. Using an electric whisk, cream together the butter and icing sugar until light and fluffy. Using an electric whisk, cream together the butter and icing sugar until light and fluffy. A tablespoon at a time, beat in the boiling water (if using) and brandy, beating between each addition until smooth, well combined and flavoured to your liking. A tablespoon at a time, beat in the boiling water (if using) and brandy, beating between each addition until smooth, well combined and flavoured to your liking. Chill until needed and serve with mince pies or Christmas pudding. Chill until needed and serve with mince pies or Christmas pudding. Recipe tips Adding hot water results in a milder brandy butter and helps soften the butter if yours wasn't quite soft enough to easily incorporate with the sugar (however, it is best to use well softened butter). If you like yours with a good kick of brandy leave out the water. For extra flavour, add a little vanilla extract or orange zest after step 1. You can use caster sugar instead of icing sugar, if you wish, but the texture won't be quite as smooth.
Cheese soufflé recipe
 80g/3oz dried white breadcrumbs125/4oz butter125g/4oz plain flour600ml/1 pint milk6 eggs, yolks and whites separated180g/6oz mature cheddar, grated1 tsp grain mustard2.5ml/½ tsp cayenne peppersalt and pepper 80g/3oz dried white breadcrumbs 125/4oz butter 125g/4oz plain flour 600ml/1 pint milk 6 eggs, yolks and whites separated 180g/6oz mature cheddar, grated 1 tsp grain mustard 2.5ml/½ tsp cayenne pepper salt and pepper Method Preheat the oven to 200C/400F/Gas 6.Lightly grease six ramekins and coat the insides with the dried breadcrumbs.Melt the butter in a saucepan and stir in the flour. Cook for 2 minutes.Off the heat, stir in the milk to get a thick, smooth sauce. Put back on the heat and bring to the boil, stirring all the time. Simmer gently for 10 minutes and then remove from the heat. Beat in the egg yolks, cheese, mustard and the cayenne pepper and season well.Whisk the egg whites until they are at the soft peak stage and fold into the cheese mixture with a large metal spoon.Divide the mixture evenly between the six ramekins and place them on a baking sheet. Bake for 15 minutes until well risen and golden. Serve at once. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Lightly grease six ramekins and coat the insides with the dried breadcrumbs. Lightly grease six ramekins and coat the insides with the dried breadcrumbs. Melt the butter in a saucepan and stir in the flour. Cook for 2 minutes. Melt the butter in a saucepan and stir in the flour. Cook for 2 minutes. Off the heat, stir in the milk to get a thick, smooth sauce. Put back on the heat and bring to the boil, stirring all the time. Simmer gently for 10 minutes and then remove from the heat. Off the heat, stir in the milk to get a thick, smooth sauce. Put back on the heat and bring to the boil, stirring all the time. Simmer gently for 10 minutes and then remove from the heat. Beat in the egg yolks, cheese, mustard and the cayenne pepper and season well. Beat in the egg yolks, cheese, mustard and the cayenne pepper and season well. Whisk the egg whites until they are at the soft peak stage and fold into the cheese mixture with a large metal spoon. Whisk the egg whites until they are at the soft peak stage and fold into the cheese mixture with a large metal spoon. Divide the mixture evenly between the six ramekins and place them on a baking sheet. Bake for 15 minutes until well risen and golden. Serve at once. Divide the mixture evenly between the six ramekins and place them on a baking sheet. Bake for 15 minutes until well risen and golden. Serve at once.
Mary Berry's royal icing recipe
 Everyone's favourite baker Mary Berry gives you the lowdown on making the perfect royal icing. 675g/1½lb icing sugar3 free-range egg whites3 tsp lemon juice1½ tsp glycerineextra egg white, to thin icing, if required 675g/1½lb icing sugar 3 free-range egg whites 3 tsp lemon juice 1½ tsp glycerine extra egg white, to thin icing, if required Method Sieve the icing sugar.Whisk the egg whites in a large bowl until they become frothy. Add the icing sugar to the egg whites, a spoonful at a time, and fold in.Add the lemon juice and glycerine and stir.Beat the icing until it is very stiff and white and stands up in peaks.Spread over the top and sides of the cake and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white and use to ice the sides and top of the cake using a palette knife.)Transfer to a cake tin and seal up until ready for use. Sieve the icing sugar. Sieve the icing sugar. Whisk the egg whites in a large bowl until they become frothy. Whisk the egg whites in a large bowl until they become frothy. Add the icing sugar to the egg whites, a spoonful at a time, and fold in. Add the icing sugar to the egg whites, a spoonful at a time, and fold in. Add the lemon juice and glycerine and stir. Add the lemon juice and glycerine and stir. Beat the icing until it is very stiff and white and stands up in peaks. Beat the icing until it is very stiff and white and stands up in peaks. Spread over the top and sides of the cake and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white and use to ice the sides and top of the cake using a palette knife.) Spread over the top and sides of the cake and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white and use to ice the sides and top of the cake using a palette knife.) Transfer to a cake tin and seal up until ready for use. Transfer to a cake tin and seal up until ready for use.
Royal icing recipe
 The classic icing for decorating wedding or Christmas fruit cakes. 3 free-range eggs550g/1lb 2oz icing sugar, sifted2 tsp vegetable glycerine 3 free-range eggs 550g/1lb 2oz icing sugar, sifted 2 tsp vegetable glycerine Method Using an electric mixer beat the egg whites in a bowl until they start to foam, then add 450g/1lb icing sugar and beat on a high speed until the mixture starts to look thick and glossy. Stir in the remaining 100g/3½oz icing sugar and the glycerine until well combined then beat again until the mixture forms soft peaks when the whisk is removed. (For a thicker icing, add more icing sugar.)The icing will keep well for 1-2 days if the bowl is scraped down inside the bowl and covered with a damp tea-towel. Store in a cool part of the kitchen. Using an electric mixer beat the egg whites in a bowl until they start to foam, then add 450g/1lb icing sugar and beat on a high speed until the mixture starts to look thick and glossy. Using an electric mixer beat the egg whites in a bowl until they start to foam, then add 450g/1lb icing sugar and beat on a high speed until the mixture starts to look thick and glossy. Stir in the remaining 100g/3½oz icing sugar and the glycerine until well combined then beat again until the mixture forms soft peaks when the whisk is removed. (For a thicker icing, add more icing sugar.) Stir in the remaining 100g/3½oz icing sugar and the glycerine until well combined then beat again until the mixture forms soft peaks when the whisk is removed. (For a thicker icing, add more icing sugar.) The icing will keep well for 1-2 days if the bowl is scraped down inside the bowl and covered with a damp tea-towel. Store in a cool part of the kitchen. The icing will keep well for 1-2 days if the bowl is scraped down inside the bowl and covered with a damp tea-towel. Store in a cool part of the kitchen.
Raspberry and cream cupcakes recipe
 These simple raspberry filled cupcakes topped with pretty pink frosting are the perfect present for a special someone. 180g/6oz butter, softened180g/6oz caster sugar180g/6oz plain flour1 heaped tsp baking powder3-4 tbsp milk 2 free-range eggs150g/5oz raspberries 180g/6oz butter, softened 180g/6oz caster sugar 180g/6oz plain flour 1 heaped tsp baking powder 3-4 tbsp milk 2 free-range eggs 150g/5oz raspberries 125g/4oz butter, softened250g/8oz icing sugar1 tbsp milksmall drop red food colouring12 raspberries 125g/4oz butter, softened 250g/8oz icing sugar 1 tbsp milk small drop red food colouring 12 raspberries Method Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency.Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture. Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.Decorate the cupcakes with the icing and top each cupcake with a raspberry. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency. Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture. Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture. Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring. Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring. Decorate the cupcakes with the icing and top each cupcake with a raspberry. Decorate the cupcakes with the icing and top each cupcake with a raspberry.
Quick and easy pizzas recipe
If making with children, always supervise small children when using the oven, hob and sharp knives. Tips for older children Remember to wash your hands before you start cooking and after handling raw meat. When opening tins of food, be careful as the edges of the lid and top of the tin will be sharp. Ask an adult to help if you aren't confident. You will need to use a sharp knife to cut the vegetables: if you're not confident using kitchen knives ask an adult to help as knives can be dangerous. It is helpful if the adult chops the vegetables alongside you so you can see how it is done. Consider asking an adult to help when using the hob and oven. Make sure you use thick oven gloves to avoid burning yourself when working with hot ovens. Remember that the shelves will be incredibly hot as well as the baking tray, so keep your arms well away. If you decide to grate the garlic, use a fine grater. Hold the grater steady with one hand and use your other hand to hold the garlic – keeping your fingers well away from the blades (so you don't grate your knuckles).