Lemon Loveheart Cakes


6oz Self Raising Flour
6oz Sugar (at room temperature)
6oz Butter
3 Eggs
Rind of 1.5 lemons

Lemon Curd

4oz of icing sugar
4.5 tsp of lemon juice
Pink, purple and blue food colouring
Edible Ink Pens (I got mine at Lakeland but I know that First Class in Dunfermline sell them as well)


Grease and line a 20cm square baking tray and preheat the oven to Gas Mark 5 or 190 oC

Beat together the sugar and butter until light and fluffy and then add the eggs one at a time whisking after adding each egg ( I use an electric whisk but you can hand whisk or mix by hand to get those Paul Hollywood arms!).

Next sift in the flour and grate in the lemon rind (I like it to be quite lemony so I use the rind of 1.5 lemons, if you prefer a more subtle taste add less) and fold in the flour using a wooden spoon.

Put the mixture into the baking tray, if you put a slight dip at the centre then it stops it helps to stop an uneven bake. Bake in the oven for about 20 minutes or until golden brown and firm to the touch.

Remove from the tray and allow to cool completely on a rack. Once cooled take a round biscuit cutter (min was a 21/4 inch cutter) and cut out circles of cake. Cut each cake in half and spread a small amount of lemon curd into the middle.

Next mix together the icing sugar and lemon juice, it should be quite a thick consistency, separate into three bowls and add a few drops of food colouring, you want them to look a pastel shade. Ice each cake and leave to set completely. Once set use the edible ink pens to write various love heart messages on the top! “Lucky You”


250g/9oz self-raising flour
1 rounded tsp baking powder
40g/1½oz softened butter
25g/1oz caster sugar
1 large free-range egg
100ml/3½fl oz milk (approximately)
25g/1oz sultanas

1. Preheat the oven to 220C/Gas 7
2. Sift the flour and baking powder into a large bowl.
3. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
4. Stir in the sugar and the sultanas
5. Beat the egg in a measuring jug. Make up to 100ml/3½fl oz with the milk, then set aside a tablespoon for glazing the scones later.
6. Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
7. Turn the mixture out onto a lightly floured surface, flour your hands, and pat out with your hands until it is about 2cm thick. Use a 4cm/1½in fluted cutter to stamp out the scones. If you try not to twist the cutter as this stops it being uneven.
8. Take the trimmings and pat out until about 2cm thick and cut more scones, don’t do this more than three times or it will become over worked
9. Arrange the scones on the greased baking trays and brush the tops with the remaining milk/egg mixture
10. Bake for about 8-10 minutes or when golden brown. Transfer to a wire rack to cool.

Key Lime and Ginger Pie

For the Base
250g Ginger nuts (crushed)
100g butter, melted

For the Filling
400g tin of condensed milk
finely grated zest and juice of 5 large limes
500ml double cream

23cm (9in) round loose-bottomed tart tin.


1. Mix the crushed biscuits with the melted butter in a bowl.
2. Press the biscuit mixture into the tin. Put in the fridge to chill for 10-20 minutes.
3. Whisk together the condensed milk and 300mls of cream, then add the lime juice and zest (hold back about half a tablespoon of zest for decoration), it will thicken really quickly. Pour into the tin and chill for about 2 hours.
4. Whisk the remaining cream and spread a thin layer over the top of the pie and sprinkle the lime zest on top.
4. Remove the pie from the tin and place on a serving plate. Cut into slices and enjoy!

Standard White Loaf or White Rolls


2 tsp caster sugar
425 ml warm water
1.5 packets of fast action yeast
750 g strong bread flour, plus extra for dusting
1.5 tsp salt
4 tbsp olive oil ( you could use 40g of butter but I prefer the taste the olive oil gives it)
oil, for greasing (if you have used olive oil in the bake I would use this, if not use vegetable oil)
1 egg, beaten
poppy or sesame seeds, or 30g of cheese for the top of the loaf (optional)


1. In a measuring jug, mix the sugar with 150ml of the warm water and yeast.

2. Sift the flour and salt into a large bowl. Rub in the butter and make a well in the centre. (If using olive oil instead of butter, pour the olive oil into the remaining water.) Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary.

3. Knead for about ten minutes or until the dough is smooth and springy to the touch. (If kneading in an electric food mixer with a dough hook, five minutes is usually long enough.) Put the dough in a large oiled bowl. Cover the top tightly with cling film and place somewhere warm to rise until doubled in size. This may take up to two or even three hours.

4. When the dough has more than doubled in size, knock back and knead again for 2–3 minutes. Leave to relax for ten minutes before you begin to shape the bread.

5. Shape the bread into loaves or rolls, transfer to a baking tray and cover with a clean tea towel. Preheat the oven to 220C/gas 7.

6. Allow to rise again in a warm place for 20–30 minutes, until the shaped dough has again doubled in size. When fully risen, it should leave a dent when you gently press the dough with your finger.

7. Gently (as the bread is full of air at this point and therefore very fragile) brush with egg wash and sprinkle with poppy or sesame seeds (if using), or dust lightly with flour for a rustic-looking loaf.

8. Bake in the oven for 10–15 minutes for rolls or 30–45 minutes for a loaf, depending on its size. Turn the heat down to 200C/gas 6 after 15 minutes for the remaining cooking time. If you want to put cheese on the top , sprinkle over the top about 5 minutes before the end of the cooking time. When cooked, the bread should sound hollow when tapped on the base. Transfer to a wire rack to cool.

Pancakes (Drop Scones)



200g self raising flour, 100g sugar, 1 egg and milk to mix.

1. sift flour into the bowl and add the sugar.

2. whisk the egg into the mixture and add a splash of milk.

3. Add enough milk to leave a thick ish but runny mixture.

4. Add a spoonful of butter to a hot frying pan (I also add a splash of sunflower oil as it stops the butter burning.

5. Add a large spoonful of the mixture to the pan. You should start to see bubbles appearing as the pancake cooks. When a few of the bubbles have popped then it’s time to turn over. Fry on the other side for about 20 seconds.

6. You can serve them hot or have them cool. They work with lots of toppings lemon curd, golden syrup, jam and butter, honey, chocolate spread or have them on their own.


Mary Berry’s Sticky Ginger and Orange Cake from Mary Berry’s Baking Bible

If possible store the cake for 2 days wrapped in baking parchment and foil before icing, this allows it to mature.


100g (4oz) golden syrup, 100g (4oz) black treacle, 250ml (9fl oz) water, 100g (4oz) soften butter, 100g (4oz) caster sugar, grated rind of one large orange, 1 large beaten egg, 275g (10oz) plain flour, 1 ½ level teaspoons of bicarbonate of soda, 1 level teaspoon of ground cinnamon, 1 level teaspoon of ginger.

For the icing

100g (4oz) icing sugar , juice of 1 orange.

  1. Pre-heat the oven to 180oc/ fan 160oc/ Gas Mark 4. Grease a 9 in deep round cake tin then line the base and sides with baking parchment.
  2. Measure the golden syrup, treacle and the water into a pan and bring to the boil. Meanwhile, put the remaining ingredients into a mixing bowl and beat well until blended. Add the syrup mixture and beat until smooth. Poor into the cake tin.
  3. Bake in the oven for about 50 mins or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
  4. For the icing, sift the icing sugar into a bowl and add enough orange juice to make a smooth, fairly thick mixture. Stand the wire rack on a baking tray to catch any drips, then spoon the icing over the top of the cake and leave to set for about 1 hour.

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