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Sweet Recipes

Sweet Recipes
  • Rosemary & Honey Cakes

    A not-so-sweet but very delicious cake to bake in a square tray, then cut and paint each little cake with honey and lemon glaze. I use a strong-scented honey, like heather or lavender honey for flavour, which is even better accentuated with the aroma of rosemary. Makes 16 squares Equipment 20cm/8-inch square cake tin, 5cm/2 inches deep, with loose base; base lined with baking parchment, buttered and dusted with flour Ingredients 115g/4oz softened butter 55g/2oz soft light brown sugar 6 eggs, beaten 150ml/5½oz heather honey 12 fresh rosemary leaves, finely chopped 125g/4½oz self-raising flour Pinch...

  • Flower Pot Brioche

    Not everyone has a fluted brioche mould, but most can beg or borrow a couple of terracotta pots when making a first attempt at this soft-hearted bread that is fragrant with butter – the flute shape of a flower pot is just the job. Tips for success: this is not a recipe to attempt without a stand mixer or very big biceps. Also, use French or other lactic butter because it stays sweetly stable when worked. We find, sad to say, most British butter tends to become greasy and rancid in brioche. This recipe makes a sturdy brioche that will...

  • Sour Cherry and Fennel Muffins Recipe

    These fast, easy, (and large) muffins are a delight.  They are sweet, moist and slightly tart with the sour cherries but any similar fruit such as cranberries would do.  They can be thrown together in minutes, and the fennel sugar gives them a super crunchy topping.  To be fair I was time-pushed today as my children are on their Easter holiday so my bored eldest daughter was collared into testing the recipe.  She was very entrepreneurial selling the muffins to the neighbours for her pocket money and she’s had several orders for more tomorrow so it’s fair to say they...

  • Chocolate Sticks Recipe

    Recipe Courtesy Jane Mason The Book of Buns Buy The Book In my first book there is a description of a bread safari in the Western Cape. One of the amazing bakeries in that lovely region of the world is De Oude Bank Bakkerij in Stellenbosch. The bread is fantastic and these chocolate sticks are super fantastic. I have made the recipe up because I forgot to ask for it and I think the result is close to the real thing. Predough 100g warm water 150g plain white wheat flour pinch of yeast (any kind will...

  • Key Lime Pie, courtesy Hummingbird Bakery Cookbook

    We don’t use any food colouring in our lime filling, just a bit of lime zest. Our Key Lime Pie is topped with a mound of freshly whipped cream, but you can use the same meringue as the Lemon Meringue Pie (see pages 81–82). 8 egg yolks 2 x 397g tins condensed milk Freshly squeezed juice and grated zest of 5 limes, plus extra grated zest to decorate 450ml whipping cream Crust 500g digestive biscuits 200g unsalted butter, melted 23-cm pie dish, greased Makes 10–12 slices Preheat the oven to 170°C (325°F) Gas 3. ...

  • Traditional Brownie, courtesy Hummingbird Bakery Cookbook

    Traditional brownies must be chewy, chocolatey and dense. Many other brownie recipes seen outside the USA are not really brownies! We don’t put nuts in this traditional recipe, but you can add walnuts or pecan nuts if you like. These brownies are so popular in London, we sell several trays every day. For chocolate overload, you can put chocolate chips into the mixture before baking! 200g dark chocolate, roughly chopped 175g unsalted butter 325g caster sugar 130g plain flour 3 eggs icing sugar, to decorate 33 x 24cm (1/4 sheet) baking tray, lined with greaseproof paper Makes...

  • Vanessa’s Easy Colomba Pasquale

    Forget Easter eggs this year and treat everyone to a Fresh Pasquale di Colombo.  This is a simple 3 hour recipe for a Colomba Pasquale that really is rich and light. Made with butter and eggs and a good high protein Manitoba flour, it has all the texture you would expect from a traditional Italian festival cake and has a wonderful fragrance of orange, mandarin, orange lemon and vanilla from the Fiori di Sicilia.  Do use the osmotolerant yeast – it is specifically used to cope with bread enriched with eggs and butter. Makes 1 Colomba Pasquale in a...

  • Valentine Fair chocolate shortbread hearts

    A recipe from Vanessa Kimbell

    This love-heart shortbread is easy to make and good to eat, because behind the buttery crunch it also has an intense, sophisticated chocolate flavour. These biscuits say, “I love you. I love you enough to make you something delicious and I love you so much that I chose ingredients that considered our world and our future.” Continue reading

  • Marzipan & Orange Mince Pies

    Come, guard this night the Christmas-Pie,
    That the thief, though ne'er so sly,
    With his flesh-hooks, don't come nigh
    To catch it
    From him, who all alone sits there,
    Having his eyes still in his ear,
    And a deal of nightly fear
    To watch it.


    Robert Herrick (1591-1674)


    Makes: 12
    Prep time: 30 minutes
    Cooking time: 20 minutes
    Suitable for freezing?: Yes

    For the sweet pastry:

    • 250g 00 flour, plus extra for rolling
    • pinch of sea salt
    • 50g Fairtrade icing sugar
    • 125g unsalted butter (cold), plus extra for greasing the tin
    • 2 free range medium egg yolks, beaten
    • 1 tsp Arancio extra Calabria orange essence
    • up to 30g ice-cold water

    For the Frangipane:

    For the filling:

    • 440g Instant Cranberry & Orange Mincemeat *See recipe
    • 120g marzipan divided into 10g discs
    • 30g flaked almonds

    Brandy Butter

    Though Herrick’s Christmas Pie was probably filled with meat and gravy, rather than mincemeat steeped in rum or brandy, I almost want to recommend that you similarly sit up to guard these marzipan and orange mince pies, made with sweet all-butter shortcrust pastry. They really are that good.  There is a natural synergy between almonds and oranges, but mixed with warm spices and a touch of vanilla there is magic to be found. Continue reading

  • Instant Cranberry & Orange Mincemeat

    Makes 2 x 440g jars
    Prep time 15 minutes
    Cooking time 15 minutes


    • 200g soft brown sugar
    • 200ml dark rum
    • 300g fresh cranberries
    • 170g sour cherries
    • 200g mixed currants and raisins
    • 130g candied orange peel
    • 30g peeled, very finely grated fresh ginger
    • 1 tsp Fairtrade ground nutmeg
    • 1 tsp Fairtrade ground cinnamon
    • 1 tsp Ndali Fairtrade vanilla powder

    Christmas can be a really busy time, and I’m always grateful for any ideas that help me get everything done without too many late nights or tantrums. So while in a perfect world, we might all be stirring our mincemeat together during November, the truth is we sometimes put things off until the last minute. So here’s a recipe for a really delicious mincemeat that doesn’t have to be made weeks in advance… you can even keep the ingredients in the store cupboard as an insurance policy against the mince pies all running out on Christmas Eve.

    Mincemeat is a peculiarly English invention. In the Middle Ages, our ancestors didn’t have our inhibitions about mixing meat, dried fruit and spices together, and the use of expensive imported ingredients meant you could demonstrate your wealth (and not as is sometimes suggested, cover up the flavour of rotting meat!). Then, as merchants travelled farther afield, they discovered new and exotic ingredients such as sugar, aromatic spices and citrus fruit.  As sugar became cheaper, mincemeat became less a savoury dinner course, and more a sweet end to the meal, and by the 1840s, Eliza Acton is writing a mincemeat recipe where the only meat is beef suet. Continue reading

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