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3. Meanwhile, using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well on a medium speed after each addition and scraping down the sides of the bowl to ensure everything has been mixed in properly.
4. Sift together the flour, baking powder, ground almonds, cinnamon and ginger, then add half of this mixture to the creamed butter and eggs, followed by half the milk. Mix well after each addition, scraping down the sides of the bowl. Add the remaining dry ingredients and then the rest of the milk.
5. Stir in the stewed rhubarb, making sure it is evenly mixed into the batter, then pour into the prepared loaf tin and sprinkle the flaked almonds on the top.
6. Bake in the oven for 50–60 minutes. When cooked, the sponge should be firm to the touch or a skewer inserted into the middle of the loaf should come out clean of any uncooked batter. Allow the loaf to cool for a while in the tin before turning it out on to a wire rack to cool completely.
BREAKFAST BRAN MUFFINS
An excuse to eat cake for breakfast! You can substitute other dried fruits instead of the raisins or sultanas in these muffins, which are best eaten when fresh.
Makes 10–12 muffins
180g (6½oz) wholemeal flour
50g (1¾oz) rolled oats
50g (1¾oz) All-Bran
1 tsp finely grated orange zest
20g (¾oz) raisins or sultanas
20g (¾oz) sunflower seeds
1 tbsp baking powder
½ tsp bicarbonate of soda
⅛ tsp salt
120g (4oz) soft light brown sugar
250ml (9fl oz) whole milk
2 eggs
85g (3oz) unsalted butter, melted
One 12-hole deep muffin tin
1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the tin with muffin cases.
2. In a large bowl or the bowl of a freestanding electric mixer, mix together the flour, oats, All-Bran, orange zest, raisins or sultanas, sunflower seeds, baking powder, bicarbonate of soda, salt and sugar. Pour the milk into a jug, add the eggs and mix together by hand.
3. Make a well in the centre of the dry ingredients and pour in the milk and egg mixture while mixing on a low speed using a hand-held electric whisk or the freestanding electric mixer with the paddle attachment. When all the ingredients have come together, increase the speed to medium and mix in the melted butter.
4. Divide the batter between the muffin cases, filling them two-thirds full, and bake in the oven for 18 minutes or until golden brown in colour and springy to the touch. Leave in the tin for a few minutes after removing from the oven, then transfer to a wire rack to cool down fully.
CRANBERRY MAGIC BARS
We find that cranberry works best with white chocolate; however, you may also wish to add milk or plain chocolate chips, depending on your taste.
Makes 10–12 bars
FOR THE BASE
150g (5½oz) plain flour, plus extra for dusting
40g (1½oz) icing sugar
120g (4oz) unsalted butter, softened
FOR THE TOPPING
100g (3½oz) white chocolate chips
100g (3½oz) dried cranberries
150ml (5½fl oz) unsweetened condensed milk
50g (1¾oz) desiccated coconut
50g (1¾oz) pecan halves
One 22 x 31cm (9 x 12½in)
baking tray
1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the baking tray with baking parchment.
2. In a freestanding electric mixer with the paddle attachment, set on a low speed, or rubbing together by hand, mix together the flour, icing sugar and butter until a dough forms.
3. Using floury fingers, press the dough into the prepared baking tray, making a slight lip around the edge to stop the filling from pouring over the edges of the base during cooking. Place in the oven and bake the base for approximately 20 minutes or until the edges are a light golden brown and the middle is pale but cooked.
4. In a large bowl, mix together all the ingredients for the topping, then spread evenly over the prepared base. Place back in the oven and bake for a further 20 minutes or until the topping is set and golden brown around the edges. Allow to cool before carefully slicing into 10–12 slices.
MIXED BERRY MUFFINS
This variation on a classic recipe uses blueberries and raspberries, but you can use other similar berries. Don’t worry if most of your berries sink to the bottom of the muffins during cooking, that’s perfectly normal.
Makes 10–12 muffins
300g (10½oz) plain flour
155g (5½oz) caster sugar
1 tbsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
250ml (9fl oz) whole milk
2 large eggs
1 tsp vanilla essence
85g (3oz) unsalted butter, melted 50g (1¾oz) fresh or frozen (and defrosted) blueberries
50g (1¾oz) fresh or frozen (and defrosted) raspberries
One 12-hole or two 6-hole
deep muffin tins
1. Preheat the oven to 190°C (375°F), Gas mark 5, and line the tin with muffin cases.
2. Sift together the flour, 115g (4oz) of the caster sugar, the baking powder, bicarbonate of soda and salt and place in a large bowl or the bowl of a freestanding electric mixer. Pour the milk into a jug, add the eggs and vanilla essence and mix together by hand.
3. Make a well in the centre of the dry ingredients and, mixing slowly in the freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, pour in the milk and egg mixture. Scrape down the sides of the bowl to catch every bit of the mixture, increase the speed to medium and continue beating the batter until smooth. Then pour in the melted butter and beat again to incorporate.
4. Stir in the berries by hand, making sure they are evenly spaced throughout the mixture, then spoon the batter into the muffin cases, filling each up to two-thirds full and sprinkling the tops with the remaining sugar.
5. Bake in the oven until the muffins are golden brown on top and bounce back when lightly pressed. Leave in the tin for a short while, then transfer to a wire rack to cool.
MOTHER’S & FATHER’S DAY
PISTACHIO WHOOPIE PIES
The addition of pistachios makes this an oh-so-elegant whoopie pie variation. Serve them with pistachio ice cream, which can be found in Italian ice-cream shops.
Makes 8–10 pies
FOR THE SPONGE
1 large egg
150g (5½oz) caster sugar
125g (4½oz) plain yoghurt
25ml (1fl oz) whole milk
2 tsp vanilla essence
75g (2½oz) unsalted butter, melted
275g (10oz) plain flour
¼ tsp baking powder
¾ tsp bicarbonate of soda
60g (2oz) ground pistachios
FOR THE FILLING
170g (6oz) unsalted butter, softened
280g (10oz) icing sugar
220g (8oz) vanilla marshmallow fluff
1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk the egg and the sugar until pale and fluffy. Pour the yoghurt and milk into a jug, add the vanilla essence and stir together, then tip this mixture into the creamed eggs and sugar and mix on a medium speed until all the ingredients are evenly incorporated. Add the melted butter and mix again.
2. Sift together the flour, baking powder and bicarbonate of soda, then add to the creamed mixture in two batches and mix in thoroughly after each addition, slowly at first and then on a medium speed. Stir in the ground pistachios by hand, making sure the nuts are evenly mixed into the batter, then place in the fridge to cool and set for 20–30 minutes.
3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two baking trays with baking parchment.
4. Once the batter has cooled down, spoon the mix on to each tray in 8–10 mounds (16–20 in total), each 3–5cm (1¼–2in) in diameter and spaced 2–3cm (¾–1¼in) apart. Place in the oven and bake for 10–13 minutes or until the sponges are lightly golden on top and bounce back when gently pressed. Allow the cooked sponges to cool completely, on a wire rack, before assembling.
5. While they are cooking, make the filling. Using the electric whisk or freestanding mixer with the paddle attachment, slowly mix together the butter and the icing sugar until fully blended. Mix in the marshmallow fluff, then increase the speed to high and beat until light and fluffy. Place the frosting in the fridge for about 30 minutes to firm up slightly.
6. Spread the flat side of one of the sponges with about 1 tablespoon of the filling, adding a little more if needed. Sandwich another sponge on top, with the flat side facing down, then repeat with the remaining sponges and filling.
TIP
If you can’t find ready-ground pistachio nuts in a shop, whole roasted (unsalted) pistachio nuts will do instead. (You will need 80–100g/3–3½oz of whole nuts for 60g of ground pistachios.) Just shell the nuts and chop them very finely with a sharp knife, or grind them in a food processor with the blade attachment or using a spice grinder, if you have one.
APRICOT CRUNCHIES
We love these fruity slices drizzled with melted white chocolate. You can substitute raisins or other small, dried fruits for the sultanas if you like.
Makes 12 slices
200g (7oz) soft dried apricots, roughly chopped
100g (3½oz) sultanas
50ml (1¾fl oz) orange juice
200g (7oz) unsalted butter, chilled and diced
150g (5½oz) wholemeal flour
150g (5½oz) rolled oats
½ tsp finely grated orange zest
75g (2½oz) soft dark brown sugar
75g (2½oz) soft light brown sugar
One 22 x 31cm (9 x 12½in)
baking tray
1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the baking tray with baking parchment.
2. Mix the apricots in a bowl with the sultanas and orange juice, and leave to soak for a few minutes.
3. Place the butter in a separate large bowl, along with the flour, oats and orange zest. Rub all the ingredients together by hand into a crumb-like consistency, then stir in the dark and light brown sugar.
4. Drain the orange juice from the dried fruit and stir the fruit into the oat mixture. Tip the mixture into the prepared baking tray, pressing it down into the base and corners of the tin. Bake for 25–30 minutes or until deep golden-brown in colour, then remove from the oven and allow to cool in the tray before cutting into slices.
VARIATION
To make these crunchies extra-special, try drizzling about 30g (1oz) melted white chocolate over the top of the cooked mixture and allow to set before cutting into slices.
CHOCOLATE GUINNESS CAKE
Rich, dark and chocolaty, the Guinness gives this sponge extra depth and keeps it moist. We’ve matched this cake with tangy cream cheese frosting, which goes just perfectly.
Serves 12–14
FOR THE SPONGE
250ml (9fl oz) Guinness
250g (9oz) unsalted butter
80g (3oz) cocoa powder
400g (14oz) caster sugar
2 eggs
1 tsp vanilla essence
140ml (5fl oz) buttermilk
280g (10oz) plain flour
2 tsp bicarbonate of soda
½ tsp baking powder
FOR THE FROSTING
50g (1¾oz) unsalted butter, softened
300g (10½oz) icing sugar
125g (4½oz) full-fat cream cheese (such as Philadelphia)
Cocoa powder, for dusting (optional)
One 23cm (9in) diameter
spring-form cake tin
1. Preheat the oven to 170°C (325°F), Gas mark 3, then line the base of the tin with baking parchment.
2. Pour the Guinness into a saucepan, add the butter and gently heat until it has melted. Remove the pan from the heat and stir the cocoa powder and sugar into the warm liquid. Mix together the eggs, vanilla essence and buttermilk by hand in a jug or bowl, and then add this to the mixture in the pan.
3. Sift together the remaining sponge ingredients into a large bowl or into the bowl of a freestanding electric mixer. Using the mixer with the paddle attachment or a hand-held electric whisk, set on a low speed, pour in the contents of the pan. Scrape down the sides of the bowl and continue to mix thoroughly until all the ingredients are incorporated.
4. Pour the batter into the prepared cake tin and bake for approximately 45 minutes or until the sponge bounces back when lightly pressed and a skewer inserted into the middle of the cake comes out clean. Set aside to cool, and then remove from the tin on to a wire rack, making sure the cake is cold to the touch before you frost it.
5. Using the electric whisk or the freestanding mixer with paddle attachment, mix the butter and icing sugar together until there are no large lumps of butter and it is fully combined with the sugar in a sandy mixture. Add the cream cheese and mix in a low speed, then increase the speed to medium and beat until the frosting is light and fluffy.
6. Place the cooled cake on to a plate or cake card and top generously with the cream cheese frosting. The cake can be decorated with a light dusting of cocoa powder.
BOSTON CREAM CUPCAKES
A variation on the famous Boston cream pie, we couldn’t stop eating these cupcakes during our research! Essentially a moist vanilla sponge filled with custard and topped with a rich chocolate frosting.
Makes 12–16 cupcakes
FOR THE SPONGE
80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
240g (8½oz) plain flour
1 tbsp baking powder
¼ tsp salt
240ml (8½fl oz) whole milk
2 large eggs
1 tsp vanilla essence
FOR THE FILLING
250ml (9fl oz) whole milk
½ tsp vanilla essence
2 large egg yolks
50g (1¾oz) caster sugar
1 tbsp plain flour
1 tbsp cornflour
FOR THE FROSTING
400g (14oz) icing sugar
100g (3½oz) cocoa powder
160g (5½oz) unsalted butter, softened
80ml (3fl oz) whole milk
Finely grated dark chocolate, to decorate
One or two 12-hole
deep muffin tins
Piping bag (optional)
1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.
2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix the butter, sugar, flour, baking powder and salt on a low speed until the mixture resembles fine breadcrumbs.
3. Place the remaining ingredients in a jug and whisk by hand, then pour three-quarters of this mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing until smooth and thick, scraping the sides of the bowl occasionally. Add the remaining milk mixture and beat until combined and smooth.
4. Spoon the batter into the paper cases, filling them by two-thirds. Any remaining batter can be spooned into more cases in another tin. Bake in the oven for 18–20 minutes or until well risen and springy to the touch, then leave to cool completely.
5. While the cupcakes are cooking, make the filling. Pour the milk and vanilla essence into a saucepan and bring to the boil. Meanwhile, whisk the remaining ingredients together by hand in a bowl until smooth and well combined.
6. Once the milk is boiling, remove from the heat and pour 4–5 tablespoons into the egg-yolk mixture to loosen, then return this mixture to the pan of hot milk, stirring to incorporate.
7. Return the pan to the heat and bring to the boil, whisking constantly to prevent lumps. Boil for at least 1 minute to ensure the flour is properly cooked. Once thickened, tip the custard into a bowl and cover with cling film to prevent a skin forming, then leave to cool completely for 30–40 minutes.
8. To make the frosting, use the electric whisk or freestanding mixer with paddle attachment to slowly beat together the icing sugar, cocoa powder and butter until sandy in texture. Gradually pour in the milk, then increase the speed to high and whisk until soft and fluffy.
9. Using a sharp knife, make a hole in the centre of each cupcake about 2cm (¾in) in diameter and 3cm (1¼in) deep, reserving the scooped-out pieces of sponge. Pipe or spoon the custard into the hole in each cake, then replace the sponge lid, trimming it if necessary to ensure the top is fairly level. Divide the chocolate frosting between the cupcakes, smooth the tops with a palette knife and add a swirl. Sprinkle with grated chocolate to decorate.
MIXED NUT SLICES
We’ve used a variety of nuts for these moreish slices, but you can use your own favourite selection. Just make sure that the total weight of the nuts is the same amount as we’ve indicated in the recipe.
Makes 12 slices
FOR THE BASE
150g (5½oz) plain flour
40g (1½oz) icing sugar
120g (4oz) unsalted butter, softened
FOR THE TOPPING
50g (1¾oz) unsalted butter
50g (1¾oz) golden syrup
110g (4oz) soft light brown sugar
2 large eggs
40g (1½oz) walnut pieces
40g (1½oz) pecan halves
40g (1½oz) shelled pistachios, roasted
40g (1½oz) flaked almonds, roasted
40g (1½oz) roughly chopped hazelnuts
One 22 x 31cm (9 x 12½in)
baking tray
1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the baking tray with baking parchment.
2. Using a freestanding electric mixer with the paddle attachment, mix the flour, icing sugar and butter into a dough. Alternatively, rub the ingredients together by hand in a bowl.
3. Press the dough into the prepared baking tray, making a slight lip around the edge to stop the filling from pouring over the sides of the tray. Place in the oven and bake the base for approximately 20 minutes or until the edges are a light golden brown and the middle is pale but cooked.
4. Meanwhile, make the topping. Place the butter in a small saucepan along with the golden syrup and brown sugar, and melt together over a low heat. Remove the pan from the hob and allow to cool slightly.
5. Break the eggs into a bowl and lightly beat with a fork. Pour the butter and syrup mixture into the eggs and stir until all the ingredients are incorporated.
6. Mix all the nuts together in a separate bowl, and scatter them over the part-cooked pastry base. Carefully pour the syrup and egg mixture over the nuts, making sure it is evenly spread over the base.
7. Bake in the oven for about 20 minutes or until the topping is set and golden brown in colour. Allow to cool before carefully cutting into 12 slices.
TIP
To roast the pistachios and flaked almonds, pop them into a non-stick saucepan and toss them over a medium-to-high heat for 2–3 minutes. Remove from the heat as soon as they turn brown as they can burn easily.
ESPRESSO CUPCAKES
A cupcake version of a perfect caffeine shot! We’ve decorated the cakes with chocolate coffee beans, which can be bought online or from most chocolate shops.
Makes 12–16 cupcakes
FOR THE SPONGE
240ml (8½fl oz) milk
20g (¾oz) instant espresso powder
80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
240g (8½oz) plain flour
1 tbsp baking powder
¼ tsp salt
2 large eggs
FOR THE FROSTING
50ml (1¾fl oz) whole milk
16g (½oz) instant espresso powder
500g (1lb 2oz) icing sugar
160g (5½oz) unsalted butter, softened
36–48 chocolate-coated coffee beans, to decorate
One or two 12-hole
deep muffin tins
1. Preheat the oven to 190°C (375°F), Gas mark 5, and fill a muffin tin with muffin cases.
2. Lightly warm the milk, without boiling it, and dissolve the espresso powder in it. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, baking powder and salt on a low speed until they are like fine breadcrumbs in consistency.
3. Pour the coffee-flavoured milk into a jug, add the eggs and whisk by hand until combined. Pour three-quarters of this milk mixture into the dry ingredients and mix together on a low speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then pour in the rest of the milk mixture and continue to beat on a medium speed until everything is mixed together and you have a smooth batter.
4. Divide this between the muffin cases, filling each case by two-thirds. If any batter remains, use this to fill up to four more cases in a separate tin. Bake in the oven for 18–20 minutes or until risen and springy to the touch. Leave in the tin for a few minutes, then transfer to a wire rack to cool completely before adding the frosting.
5. As before, slightly warm the milk and dissolve the espresso powder in it. Set aside to cool completely before using.
6. Using the electric whisk or freestanding mixer with the paddle attachment, set on a low speed, whisk the icing sugar with the butter until they are fully combined and the mixture is sandy in consistency. Slowly start to add the coffee-flavoured milk, then, once mixed in, increase the speed to high and whisk until light and fluffy.
7. Place spoonfuls of frosting on to the cold cupcakes, smoothing the tops with a palette knife and swirling to finish. Decorate each cake with three chocolate-coated coffee beans.
BLUEBERRY CRUMBLE LOAF
We’re in love with crumble recipes at Hummingbird. Blueberries are the all-American berry, but you can use other types. As you can see from the picture, the berries will sink as the loaf cooks.
Serves 8–10
FOR THE SPONGE
190g (7oz) unsalted butter, softened, plus extra for greasing
190g (7oz) plain flour, plus extra for dusting
190g (7oz) caster sugar
3 eggs
1 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
25ml (1fl oz) whole milk
100g (3½oz) fresh or frozen (and defrosted) blueberries
50g (1¾oz) pecans, chopped
FOR THE CRUMBLE TOPPING
25g (1oz) plain flour
10g (⅓oz) unsalted butter
15g (½oz) soft light brown sugar
20g (¾oz) pecans, chopped
¼ tsp ground cinnamon
One 8.5 x 17.5cm (3½ x 7in)
loaf tin with 7.5cm (3in) sides
1. Preheat the oven to 170°C (325°F), Gas mark 3, then grease the loaf tin with butter and dust with flour.
2. First make the crumble topping. In a bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining ingredients, and then set aside.
