Macaroons

Makes:12

Prep time: 20 mins

Baking time: 10 mins

Ingredients
1. 3 large egg whites

2. 250g/9oz Billington’s Unrefined Golden Icing Sugar, sieved

3. 25g/1oz unsalted, shelled pistachios, whizzed in aprocessor until finely ground

4. 25g/1oz ground almonds

5. 2 tsp cocoa

6. 25g/1oz pecans, whizzed in a processor until finely ground, along with the

7. 2tsp cocoa (above)chocolate spread, lime curd and smooth peanut butter

Method
1.Preheat the oven to 200ºC/Fan 180ºC/Gas Mark 6. Line 2 baking sheets with baking parchment or a non-stick teflon sheet.

2.Whisk the egg whites in a clean grease-free bowl until stiff peaks form. Whisk in one third of the Golden Caster sugar, then fold in the rest of the sugar.

3.Divide equally the mixture into 3 separate bowls. Fold the pistachios into 1 bowl, ground almonds into bowl 2 and cocoa pecans into the last bowl.

4.Spoon 8 rounds from each bowl (to create 4 macaroons of each flavour) onto the prepared baking sheets. Bake for 10 mins until firm. Cool and sandwich together the pecan macaroons together with chocolate spread, the pistachio macaroons with lime curd and the almond macaroons with peanut butter.

chocolate cake

Serves 10

Ingredients

1. 50g/2oz plain flour

2. 60g/2½oz ground almonds

3. 225g/8oz good quality dark chocolate (at least 70 per cent cocoa solids), broken into pieces

4. 225g/8oz butter

5. 6 free-range eggs, separated

6. 50g/2oz soft brown sugargrated orange zest (optional)

7. 175g/6oz caster sugaricing sugar, for dusting

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. Grease and line the base and sides of a 20cm/8in loose-bottomed or clip-sided cake tin with greaseproof paper.

3. Sift the flour and almonds into a large bowl.

4. Place the chocolate pieces and butter into a heatproof bowl set over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Heat, stirring from time to time, until melted and smooth. Remove from the heat and allow to cool slightly.

5. Separate the eggs into two large bowls. Add the brown sugar to the bowl with the egg yolks and whisk together for a few minutes until frothy. Add the flour mixture, melted chocolate and grated orange zest, if using. Fold lightly to mix, using a large metal spoon.

6. Whisk the egg whites until soft peaks form when the whisk is removed. Gradually add the caster sugar and continue whisking until stiff peaks form when the whisk is removed.

7. Gently fold the egg white mixture into the chocolate mixture. Pour the mixture into the cake tin.

8. Bake in the oven for 45-50 minutes, or until crisp on top and squidgy inside. Test the cake with a cocktail stick or skewer - it should come out a bit sticky, but not wet. Allow to cool on a wire rack - the cake will sink but that's ok. Carefully peel the paper off when the cake's cold.

9. To serve, dust the cake with icing sugar and cut into slices.

By Sam Stern

From Sam Stern's book, Get Cooking

Raspberry Friands

Ingredients
Makes 12

1. 250g (9 oz) Billington’s Unrefined Golden Icing Sugar

2. 70g (2½ oz) Allinson Organic Self Raising Flour

3. 100g (3½ oz) ground almonds

4. 5 large egg whites, lightly beaten

5. 175g (6 oz) salted butter, melted

6. 1 teaspoon almond extract

7. 150g (5½ oz) fresh raspberries

Billington’s Unrefined Golden Icing Sugar, for dusting

Method
1. Preheat the oven to 200°C/180°C fan/Gas 6.
2. Place 12 muffin cases in a muffin tin.
3. Sift the Billington’s unrefined icing sugar and Allinson’s organic self raising flour into a large jug.
4. Add the ground almonds, egg whites, butter and almond essence and whisk until smooth.

Strawberry Oat Crumble

Ingredients
1. 700g (1lb 9oz) Strawberries

2. 140g (5 oz) Billington’s Unrefined Demerara sugar

3. 115g (4 oz) Allinson Plain Wholemeal Flour

4. 85g (3 oz) Butter1 tsp Freshly Ground Black Pepper

5. 100g (3½ oz) Macadamia Nuts

6. 50g (1¾ oz) Rolled Porridge Oats

Method
1. Preheat the oven to 200°C, 180°C fan, Gas 6.

2. Place the strawberries in a 20x25 cm (8x10 in) ovenproof dish and sprinkle over 30g (1 oz) Billington’s unrefined demerara sugar.

3. In a food processor whiz together the flour, remaining sugar and butter until combined.

4. Add the pepper, nuts and oats and pulse until the nuts are roughly chopped.

5. Tip the crumble mix over the strawberries, spread out evenly and press down.

6. Use a fork to loosen the top a little and bake in the oven for 35 minutes until golden.

7. Serve with clotted cream or custard.

Thanks BakingMad

Chocolate fondue with fruit platter

Ingredients

1. 110g/4oz sugar

2. 110ml4fl oz water

3. 400g/14oz plain chocolate, broken in pieces

4. 2 tbsp golden syrup

selection of fruits cut in bite-sized pieces such as orange, banana, grapes, dates or pineapple.

Method

1. Heat the sugar and water together to make a sugar syrup.

2. Melt the chocolate gently over a pan of hot water or in the microwave on low power.

3. Stirring all the time, add the golden syrup and enough sugar syrup to give the required coating consistency.

4. Serve with the platter of fruit.

Chelsea Buns

Makes: 12Prep

time: 30 mins plus proving time

Baking time: 30 mins

Ingredients
For the dough

1. 250g / 9oz Allinson Strong White Bread Flour

2. 5ml/ 1 tsp salt

3. 5ml/ 1 tsp Billington’s Unrefined Golden Caster sugar

4. 5 ml / 1 tsp Allinson Dried Action Yeast

5. 25g / 1 oz butter, diced

6. 100-120ml / 3-4 fl oz warmed milk

7. 1 egg, beaten

For the filling

1. 125g / 4 ½ oz mixed currants, sultanas and raisins

2. 50g / 2oz Billington’s Unrefined Light Muscovado sugar

3. 15g/ ½ oz butter
Runny honey to glazeBillington’s Golden Caster sugar to sprinkle

Method
1.Grease an 18cm / 7 inch square shallow cake tin. Sift the flour, salt, sugar and yeast into a large bowl. Rub in 25g / 1oz butter.

2.In a bowl, mix together the milk and egg. Make a well in the centre of the flour mixture and stir in the liquid. Bring the mixture together with a round bladed knife and knead for 10 minutes on a lightly floured surface until the dough is smooth and elastic. If the mixture is sticky add a little more flour.

3.Turn the dough out onto a floured surface and roll out to a 30 x 23 cm/ 12 x 9 inch rectangle.

4.Prepare the filling: Mix the dried fruit with the soft light brown sugar. Melt the remaining

butter and brush over the surface of the dough. Scatter the fruit mixture over the buttered dough, leaving a 2.5cm/ 1 inch border around the edge of the dough.

5.Starting at the long side of the dough, roll it up like a Swiss roll. Pinch the edges together to seal and then cut into 12 slices.

6.Place the rolls cut edges uppermost in the tin. Cover with oiled cling film and leave to rise for 1 hour or until doubled in size.

7.Pre heat the oven to 190ºC/ 375ºF/ Gas Mark 5. Bake for 30 minutes or until risen and golden.

8.Remove from the oven and brush with honey and sprinkle with Golden Caster sugar whilst they are still hot. Then cool on a wire rack.

Berry Bread

Ingredients
1. 115ml/½ cup Milk

2.115ml/½ cup Water1 Medium Egg, beaten

3. 3 tbsp Melted Butter

4. 4 tbsp Gooseberry Jam

5. 1 tsp Salt

6. 450g/3 cups Allinson Strong White Bread Flour

7. 1¼ tsp Allinson Easy Bake Yeast*

8. 100g/¾ cup Semi Dried Blueberries*

Method
1. Put the flour, blueberries and salt into a bowl and sprinkle the yeast over.
2. Mix to a soft dough with the jam, butter, egg, water and milk.
3. Turn onto a floured surface and knead for 10 minutes.
4. Shape as desired and put into an appropriate greased tin.
5. Leave to prove slowly* until double in size.
6. Place in an oven preheated to 220oC/425oF/Gas Mark 7 and immediately turn the oven down to 200oC/400oF/Gas Mark 6 and bake for 25-30 minutes.
7. When cooked the loaf should sound hollow when tapped on the bottom. Cool in a wire rack before slicing.
* If you want your loaf to prove faster, use 2½ tsp (1 sachet) of Allinson Easy Bake Yeast.

Thanks BakingMad

Frosted beetroot

Beetroot
Beetroot flesh contains lots of vitamins A, B complex and betanin, amino acid that helps in the prevention of cancer and enhances blood flow.

Ingredients
550 g. beetroot
1 cup pineapple, cut into small chunks
½ cup finely crushed ice

Method
Wash the beetroot thoroughly, peel and cut into halves. Put the beetroot and pineapple into juicer, one at a time, to extract the juices. Combine the juices in the blender, add crushed ice and blend at a low speed for a few seconds. Pour into glasses and serve(Serves1)

Mixed carrot shake

Carrot
Carrot contains Vitamin A witch is good for eyesight. It also has Beta-carotene, an anti-oxidant agent that helps to prevent cancer, helps the liver to filter and discharge toxin from the body.

Ingredient
300 g. Australian carrot
80g. beet root
250g. iceberg lettuce
½ cup fresh skimmed or low-fat milk

Method
Wash carrots and beetroot well, peel off the skin and cut into sticks. One at the time, extract the juice from the carrots, beetroot and lettuce using an electric juicer. Combine all the juices and put into blender. Add fresh skimmed or low-fat milk and blend at a low speed for 1 minute. Transfer to a glass and serve. (Serves1)

Mini Meringues with Chocolate Fondue

Serves: 6Prep Time: 15 minsBaking

Time: 1 hour 15 minsSuggested with: Strawberries

Ingredients
1. 3 medium egg whites

2. 50g (2oz) Billington’s Golden Caster Sugar

3. 50g (2oz) Billington’s Light Muscovado Sugar

4. 50g (2oz) Billington’s Dark Muscovado Sugar

5. 200g bar dark chocolate

6. 142ml carton double cream

7. 25ml (1floz) mild olive oil

8. 500g packet strawberries

Method
1. Preheat the oven to 110ºC / 90ºC fan / Gas Mark 1. Whisk the egg white in a clean grease-free bowl until stiffly peaking.

2. Take one third of the egg white and put it into another bowl. Take another third of the egg white and put that into another bowl.

3. Gradually whisk in the Golden Caster sugar into one bowl of egg white, just 1 tbsp at a time. Slowly whisk the Light Muscovado sugar into another bowl, and whisk the Dark Muscovado sugar into the third bowl.

4. Line two baking sheets with baking parchment. Then dollop teaspoonfuls of the meringue mixture onto the baking sheets. Bake for 1 hour 15 minutes, then turn off the heat and leave in the oven for another 30 minutes.

5. Put the chocolate, cream and olive oil into a bowl, resting over a pan of simmering water. Heat gently, stirring occasionally until the chocolate mixture is melted and smooth. Pour the chocolate into a little pot and arrange on a serving platter with the meringues and strawberries.

Carrot Cake

Serves 12Preparation time: 15 minutesBaking

time: 40 minutesSuggested with: afternoon tea

Ingredients
1. 250ml (9fl oz) sunolive oil (a mixture of sunflower and olive oil)

2. 225g (8 oz) light muscovado sugar

3. 3 large eggs

4. 225g (8oz) self raising flour

5. 250g (9 oz) carrots, coarsley grated

For the frosting:

1. 250g (9oz) mascarpone cheese

2. 25g (1oz) unrefined golden icing cane sugar, sieved

Method
1. Preheat the oven to 180C/ fan 160C/ gas mark 4. Grease and line a 20cm(8inch) round tin with baking parchment.
2. Whisk the oil and sugar together, then whisk in the eggs one a time.
3. Gently fold in the flour, followed by the carrots. Mix gently until combined, then turn into the prepared tin.
4. Bake for 40 mins until golden brown and a cocktail stick inserted into the centre comes out clean.
5. Cool in the tin for 10 mins,then turn out and cool on a wire rack.
6. Mix together the mascarpone cheese and the golden icing sugar. Spread over the top and sides of the cake with a palette knife. Finish with pecan halves.

Tip:This recipe also works well cooked in a rectangular tin 18 x 28cm (7 x 11 inches). Spread icing over the top only and cut into squares to serve.

Blackberry and Pecan Muffins

Baking time: 20-25

Ingredients
1. 300g (10 oz) Plain Flour

2. 1 tbsp Baking Powder

3. 175g (6 oz) Billingtons Unrefined Golden Caster sugar

4. ½ tsp Salt

5. 1 tsp Ground Cinnamon

6. 2 Eggs

7. 50g (2 oz) Butter, melted and cooled

8. 220 ml (8 floz) Milk

9. 110g (4 oz) Blackberries

10. 75g (3 oz) Pecans, roughly chopped

Method
1. Sift the dry ingredients into a mixing bowl.
2. Beat together the eggs, butter and milk.
3. Pour into the dry ingredients and mix quickly for about 15 seconds - the mixture will be lumpy.
4. Quickly stir in the blackberries and pecans.
5. Spoon into 12 greased muffin tins or muffin cases (or use individual brioche moulds) and bake for 20-25 minutes Gas Mark 4/180°C until well risen and an inserted cocktail stick comes out clean.
5. Allow to cool slightly before removing from the tin.
6. Cool on a wire rack.

Thanks BakingMad

Puff fancies with chocolate sauce

Ingredients

For the puff fancies

1. 25g/1oz unsalted butter

2. 1 tbsp olive oil

3. 75g/2¾oz puff pastry, cut into squares

4. 2 tbsp honey

5. 2 tbsp hazelnuts, choppped

For the chocolate sauce

1. 100ml/3½fl oz condensed milk

2. 50ml/2fl oz double cream

3. 100g/3½oz dark chocolate, melted
Method

1. For the puff fancies, heat the butter and oil in a saucepan over a medium heat and stir to mix.

2. Add the puff pastry squares and fry for 2 minutes on each side until golden.

3. For the chocolate sauce, heat the condensed milk in a saucepan over a medium heat until it thickens.

4. Add the cream and melted chocolate and stir until smooth.

5. To serve, place the puff fancies onto a plate, drizzle over the honey, sprinkle over the nuts and spoon around the melted chocolate. (Serves 1 )

by Tony Tobin

Lemon Meringue Pie

Ingredients

For a 23cm/9in pie:

For the pastry

1. 175g/6oz plain flour

2. 15g/½oz icing sugar

3. 75g/3oz butter1 egg, yolk only

4. 1 tbsp water

For the filling

1. 2 large lemons

2. 40g/1½oz cornflour

3. 300ml/10fl oz water

4. 2 egg, yolks only

5. 75g/3oz caster sugar

For the meringue

1. 3 egg, whites only

2. 120g/4½oz caster sugar

For a 28cm/11in pie

For the pastry

1. 225g/8oz plain flour

2. 25g/1oz icing sugar

3. 100g/4oz butter

4. 1 egg, yolk only

5. about 2 tbsp water

For the filling

1. 4 large lemons

2. 75g/3oz cornflour

3. 570ml/1 pint water

4. 4 egg, yolks only

5. 175g/6oz caster sugar

For the meringue

1. 5 egg, whites only

2. 225g/8oz caster sugar

Method

1. Preheat the oven to 200C/400F/Gas 6.

2. To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water and work to a firm dough - this may, of course, be done in a processor. Wrap in cling film and leave to rest in the fridge for about 30 minutes.

3. On a lightly floured work surface, roll out the pastry and use to line a 23cm/9in or 28cm/11in loose-bottomed, fluted flan tin. Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with baking beans and bake blind in the preheated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last 5 minutes.

4. Lower the oven heat to 150C/300F/Gas 2.

5. To make the filling measure 10fl oz/275ml cold water into a jug, and spoon the cornflour and sugar into a bowl. Add enough of the water to mix the cornflour to a smooth paste.

6. Pour the rest of the water, and the lemon zest into a small pan. Let this come to the boil then slowly pour it onto the cornflour, carefullly mixing it until you have a smooth paste.

7. Return the mixture to the saucepan and bring back to the boil, still mixing.

8. Simmer very gently for about one minute, stirring all the time to prevent it from catching. Then remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the sugar.

9. Pour the lemon mixture into the pastry shell and spread it out evenly.

10. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Spoon the meringue over the top of the lemon filling, spreading it out evenly and swirling it into peaks. Make sure there are no gaps.

11. Bake at the lower oven temperature for about 45 minutes for the 23cm/9in pie and about 1 hour for the 28cm/11in pie of until the meringue is crisp and pale beige on the outside and soft and marshmallowy underneath.

12. Serve warm or cold.

By.. Mary Berry

Lemon tart with orange sauce

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour (Serves 4 )

Ingredients

Pastry

1. 125g/4oz plain flour

2. pinch salt

3. ½ lemon, zest only

4. 55g/2oz icing sugar

5. 100g/3½ oz butter

6. 1 egg, yolk only (save white for Orange Sauce - see below)

Filling

1. 335g/11½oz eggs (2 large, 3 small)

2. 80g/3¼oz caster sugar

3. 90ml/3fl oz lemon juice

4. ½ lemon, zest only

5. 90ml/3fl oz double cream

Orange Sauce

1. 1 egg, white only

2. 100g/3½oz icing sugar

3. 1 orange, grated rind and juice

Method

1. To make the pastry, mix the flour, salt, zest, sugar and butter until it resembles breadcrumbs.

2. Add the yolk and mix to a paste. Roll the mixture out in cling film until ¼cm/1/8in thick, then use to line the tart case. Place in the fridge for 1 hour.

3. Preheat the oven to 200C/400F/Gas 6.

4. Bake the pastry case blind for approximately 30 minutes, until completely cooked. Reduce the oven to 130C/250F/Gas 1/2.

5. To make the filling, beat the egg and the sugar together very gently until the eggs are completely broken down.

6. Add the lemon juice and pass the mixture through a sieve.

7. Add the zest and cream. Skim off any froth from the top.

8. When the tart case is baked, brush the inside of the pastry with a little egg white.

9. Pour the filling mixture into the pastry case and bake for approximately 20 minutes, until set. Leave slightly wobbly in the centre.10. To make the sauce, beat the egg whites until stiff. 11. Gradually beat in the sugar.12. Stir in the orange rind and juice and blend well. 13. Serve the sauce immediately with the lemon tart.

Ingredients

Flour
Flour is made from finely ground cereal, such as wheat, barley, oats, rye, rice and maize (corn).
In Britain, the word 'flour' usually refers to flour produced from wheat. Wheat flour contains gluten, a protein that forms an elastic network that helps contain the gases that make mixtures (such as doughs and batters) rise as they bake.
Different types of flour are needed for different products. Bread flour, or strong flour, for example, has a high protein content and good gluten strength. Plain flour is usually a soft flour and is best for cakes and pastries. Self-raising flour has a standard amount of raising agent (usually a mixture of bicarbonate of soda and cream of tartar) already added to it.
Varying degrees of processing in the milling of the grain give wholemeal or wholewheat, brown and white types of flour. Spelt flour is made from an ancestor of modern wheat and, although it contains a small amount of gluten, some people who are intolerant to wheat flour can cope with it.

Baking powder
A raising agent used in cakes, biscuits and breads. Commercial baking powder contains bicarbonate of soda and tartaric acid (with a dried starch or flour to absorb any moisture during storage). When these chemicals become moist and warm they react and give off carbon dioxide, which causes food to rise.
It has a limited shelf life so check the sell-by date when using it; otherwise your cakes might literally be a flop! Make your own baking powder by combining 15ml/1tbsp bicarbonate of soda with 30ml/2tbsp cream of tartar. Measure carefully because too much or too little can upset a recipe's balance.

Zest
The outer rind of citrus fruit containing aromatic essential oils. Remove the zest carefully using a grater, potato peeler or zester, depending on the intended use. Take care not to remove any of the white pith with the zest, because it can be very bitter.
The zest of citrus fruits can be used to add flavour to sweet or savoury dishes, or as a decoration or garnish. Lemon zest is a key ingredient in gremolata.

Lemon
Very sharp, acidic citrus fruit with a shiny yellow skin and sour but zingy flavour.
Lemons are rich in vitamin C but with a low sugar content. They're available all year round and used in both sweet and savoury dishes.
The aromatic zest or outer rind and juice can be used in marinades, to flavour drinks such as lemonade, in marmalade, chutneys, pickles and a wide variety of desserts, such as mousses, syllabubs, soufflés, cakes, pies and tarts - lemon meringue pie and tarte au citron, for instance.
Lemon is a good accompaniment to fish and can also be used in place of vinegar as a salad dressing. The zest is often incorporated into stuffings for meat and Moroccan preserved lemons can be used to flavour stews.
Lemons can be bought waxed or unwaxed. Choose unwaxed lemons if you're using the zest or adding slices to drinks or using as a garnish. Waxed are fine if you're just using the juice. If you can't buy unwaxed then a good scrub with a vegetable brush will remove most traces of wax. Use a potato peeler or a zester to remove the rind, taking care not to remove any of the white pith with the zest, because it's very bitter.

Double cream
Cows' milk contains butterfat which is removed from milk using a centrifuge system. The longer the milk is centrifuged, the thicker the cream becomes.
Double cream is very rich, with a fat content of 48 per cent, making it the most versatile cream because it withstands boiling, whips and freezes well. Take care not to whip it too much though, because it goes grainy and separates. And if you keep whipping you'll end up with butter! It will keep for up to five days in the fridge.
Serve it with desserts for pouring or spooning over fruit salad, cake or puddings, or use it as the basis for desserts - whipped up in a trifle, on top of a pavlova, mousse, crème brûlée, soufflé or cheesecake.
Decorate cakes with stiffly whipped cream or use it to sandwich cakes together. Stir double cream into savoury dishes such as risotto or soup to add richness and flavour. In the US double cream is known as heavy cream. You can also buy extra-thick double cream in the UK, which is more of a spooning cream - the thickness is a result of it being homogenised.

Blueberries Cheesecake

Ingredients

1. 255g/9oz self-raising flour

1. 1 tsp baking powder

3. 225g/8oz caster sugar

4. 225g/8oz butter (softened)

5. 4 large eggs

6. 1 tbsp milk

For the icing and decoration

1. 400g/14oz light soft cheese

2. grated zest of 2 limes and the juice of 1

3. 110g/4oz icing sugar225g/8oz blueberries

Method

1. Preheat the oven to 180C/350F/Gas 4. Grease a deep 18cm/7in round tin, and line the base with greaseproof paper.

2. Put the flour, baking powder, sugar, butter and eggs into a large bowl and beat with an electric mixer on slow speed until everything is mixed together. Increase the speed and whisk for 2 minutes. Stir in the milk.

3. Spoon the mixture into the tin and level the top, bake for 50-60 minutes, or until the centre of the cake springs back when lightly pressed, and the mixture is starting to come away from the sides of the tin.

4. Leave the cake in the tin for 5 minutes, then turn out on to a wire rack and leave to cool before decorating. This cake keeps in an airtight tin for 2-3 days.

5. To decorate, split into three layers.

6. Beat the cheese until soft, then beat in the lime zest, juice and icing sugar. Sandwich the cake back together with two thirds of the cheese mixture, and spread the rest on the top.

7. Arrange the blueberries in tight circles around the top of the cake, starting in the centre. Keeps for one day in the fridge.

Thinks. BBC-Food Recipes