Berry muffins with pink icing Prep time 20 mins
Cooking time 20 mins
1 large egg
120ml sunflower oil
375g self-raising flour, sifted
1 tsp baking powder
200g super fine caster sugar
200g mixed berries
200g icing sugar
Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.
Beat egg in a jug with oil and milk until well blended. In a bowl, mix together flour, baking powder, caster sugar and 150g berries, then add the egg mixture and stir to combine.
Divide the batter between the paper cases and bake the muffins for 20 minutes or until a skewer inserted into them comes out clean. Transfer to a wire rack and cool completely.
To make the icing, press the remaining berries through a sieve to make a purée. Stir into the icing sugar to make a thick icing and top the muffins. Serve at room temperature.
Flapjack sandwiches with strawberries and mascarpone
Prep time 15 mins
Cooking time 20 mins
125g golden syrup
75g dark brown sugar
450g rolled porridge oats
150g strawberries, hulled, sliced
Icing sugar, for dusting
Preheat the oven to 170°C and line two baking trays with silicone paper.
Melt butter, syrup and sugar together in a pan over low heat until the sugar dissolves completely. Remove the pan from the heat and stir in oats.
Spoon eight heaped tablespoons of the mixture on to each baking tray and flatten them with your hands. Bake the flapjacks for 20 minutes or until the edges are brown and crisp. They will continue to cook and solidify after you remove them from the oven. Leave to cool completely.
Make flapjack sandwiches with mascarpone and strawberries. Dust generously with icing sugar and serve.
Pineapple upside down cake
Prep time 25 mins
Cooking time 30 mins
110g self-raising flour, sifted
110g caster sugar
110g butter, softened
2 large eggs
2 tbsp pineapple juice
1 vanilla pod, seeds only
6 slices fresh pineapple, skin removed
A few lemon balm sprigs
400ml canned coconut milk, chilled for 24 hours
150ml double cream
3 tbsp icing sugar
Preheat the oven to 180°C. Oil and line a 20cm cake tin with greaseproof paper.
In a bowl, whisk together flour, caster sugar, butter, eggs, 1 tbsp pineapple juice and vanilla seeds for 2 minutes or until smooth.
Arrange the pineapple slices in an even layer in the lined cake tin. Scrape the batter into it and level the top. Bake for 30 minutes or until a skewer inserted comes out clean. Turn the cake out onto a wire rack and cool completely.
Scoop out the hardened coconut milk from the can into a bowl. Add double cream, the remaining pineapple juice and icing sugar and whip with an electric whisk until it holds its shape. Chill until you’re ready to use it.
Cut the cake into slices and add a dollop of coconut cream on the side. Garnish with lemon balm sprigs and serve.
Honey panna cotta with nut brittle and berries
Prep time 10 mins, plus refrigeration time
Cooking time 10 mins
600ml double cream
4 tbsp honey
3 gelatine sheets
100g granulated sugar
75g mixed nuts, roughly chopped
A few mint sprigs, to garnish
75g blueberries, to serve
150g strawberries, hulled, quartered, to serve
Heat half the cream with honey until small bubbles appear at the edges of the pan. Cool a little.
Pour milk over the gelatine, soak for 5 minutes, then whisk the mixture into the warm cream. When the gelatine has fully dissolved, strain the mixture into a jug.
Place the jug into a bowl of iced water to speed up cooling. Only the base of the jug should be covered by the water. When the mixture starts to gel, whip the rest of the cream and fold in. Pour the mixture into six panna cotta moulds and refrigerate for 4 hours.
To prepare nuts brittle, heat sugar in a pan until it starts to liquefy round the edges. Continue to heat, swirling the pan occasionally, until the sugar dissolves and turns a caramel colour.
Stir in the nuts, then quickly pour the mixture over a silicone mat and spread it out using forks. Leave to cool, then peel away the silicone and roughly chop the brittle after it’s set.
Dip the panna cotta moulds in hot water, then turn them out on to a plate. Garnish with the nut brittle and mint and serve with the berries.