Archives for category: Tea time

Makes 10

225g self-raising flour
2 teaspoons baking powder
50g unsalted butter
25g caster sugar
1 egg
Approx 100ml milk

Pre-heat the oven to 220c

Measure the flour and baking powder into a large bowl and whisk together.

Cut the cold butter into cubes and add to the flour. Rub in well using your fingertips and keeping it well aerated. The mix will eventually resemble fine breadcrumbs. Add the caster sugar.

Whisk the egg in a measuring jug and add milk until you have 150ml. Pour most of it into the flour mixture and using a knife, cut this way and that until you have a soft dough. You will have some milk and egg left over but just use enough until the dough is nice and soft but not too sticky.

Knead briefly on a very lightly floured work surface. Then gently roll out until about 2cm thick. Have a greased baking tray ready. Use a 2″ cutter and cut out rounds of the dough. Place on the tray. Keep the same way up all the time as you will get a much better rise.

Once they are all on the tray, brush the tops with some of the rest of the milk and egg. Bake for ten minutes or until they are golden and sound hollow when tapped on the bottom.

Cool on a wire rack if you aren’t eating them straight away, warm! Top with clotted or whipped double cream and your favourite jam.

This recipe is a Mary Berry one and I have never found a better way to make scones.

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I recently spent some time helping out a few of the lovely nannies from Freckles Childcare Agency with some cooking skills. This cake was one of the recipes we made and I only wish I had come across it before. It is the model of simplicity – just throw everything in a bowl, whisk well and pop in the oven. Less than half a hour later you have a scrumptious cake, light as a feather and all that remains to do is the fun of whipping up an indulgent cream cheese icing. It’s a great recipe to have up your sleeve for those times when you want a really yummy cake but don’t have a lot of time to make one.

How you finish it is up to you but I suspect that no one will burst into tears at the sight of some good old fashioned chocolate flake liberally adorning the top. Alternatively, just fill the centre and finish with a sensible dusting of icing sugar.

This recipe uses an American cup measure – if you don’t have one a medium sized mug will do.

1 1/2 cups self-raising flour
1 cup caster sugar
1/4 cup cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp vanilla extract
3/4 cup milk
1/2 cup sunflower oil
1 large egg

ICING

300g icing sugar, sieved
125g cream cheese (use philadelphia as it holds up better, some go a bit soft)
50g softened unsalted butter
1/2 teaspoon vanilla extract (optional)
(If you are icing the top of the cake as well you may like to make a bit more icing, eg 400g icing sugar, 175g cream cheese and 70g butter)

Pre-heat the oven to 180c

Grease and line two 8″ sandwich tins

Measure all the ingredients into a large mixing bowl. Whisk well until the mix is smooth. Divide evenly between the two tins.

Bake in the oven for 20 – 25 minutes or until the cake is springy to the touch.
Remove from the oven and leave to cool in the tins.

While the cakes are cooling, whisk the icing ingredients together. If you like you could add cocoa powder to make a chocolate icing.

Either fill just the middle of the cake or use the icing to fill both the centre and put on the top. Sprinkle over crumbled chocolate flakes (two is about right) or dust the top of the cake with icing sugar.

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