Recipes from the University of Leicester Baking Society

Recipes from the

aking S ciet

In aid of...

Reg Charity No: 506120

sponsored by

A note on using this book‌ All recipes use medium eggs and semi-skimmed milk, unless stated otherwise.

Cooking times may vary, depending on your oven. When making cakes and butter icing, leave the margarine or butter to soften at room temperature before use. Use cold butter for pastry and cookies.

Recipes from the University of Leicester Students’ Union Baking Society The Baking Society decided to create this recipe book as a celebration of its members and the successful growth of the society. We also hoped to give something back to our university home, Leicester, and therefore chose to use the book to raise money for LOROS, the Leicestershire and Rutland Hospice.

Savoury 4

Nutella Cupcakes Peanut Butter Brownies Apple Pie Cupcakes Cherry Bakewell Cupcakes Eton Mess Cupcakes

Cakes

Chewy Cookies Chocolate Tiffin Tea Infused Cookies Ginger Snap Apple Crumble Bars Bajan Bakes

Individual Cakes

Mediteranean Pinwheels Quiche Pizza Swirls Cheese and Potato Pie

Snacks, Bars & Cookies

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14

20

Chocolate and Lemon Cheesecake Raspberry and White Chocolate Cake Banana Cake Irish Fruit Cake Toffee Swirl Cheesecake Lemon Drizzle Cake Molleaux au Chocolat

For the creation of this book, we’d like to thank all of the members who submitted recipes and the team that tested them. We want to thank Imogen for her lovely photography and Dave at Soar Valley Press for his help getting the book printed.

We would also like to thank the University of Leicester Alumni for their support and the University of Leicester Bookshop for agreeing to sell this recipe book.

We hope this book will raise valuable money for LOROS and that the society continues to grow in the next academic year.

Baking Society Committee

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How this book is helping...

70% of the profit from this recipe book is going to the charity LOROS and the remaining 30% is being put towards the development of the University of Leicester Students’ Union Baking Society. Here is an introduction to the great work this charity does in and around Leicester, as well as a little explanation of what we do in the Baking Society.

LOROS is an independent local charity providing palliative care and support to around 2,500 people each year within Leicester, Leicestershire and Rutland. They provide specialised and respite care for those over eighteen with complex problems who have a life-limiting or terminal illness such as cancer or Motor Neurone Disease.

LOROS charges no fees for its services, which are available to all local people based upon medical need regardless of their ethnicity or faith. The charity relies upon the generosity and support of local people, organisations, businesses and trusts, which enables them to raise the ÂŁ4.5 million needed each year to provide their valued services to patients and their families. Their services include a 31-bed hospice, outpatient services, day therapy and a team of nurses in the community.

The Baking Society is a relatively new society, completing its third year in June 2013. In the last year the committee has worked really hard to increase the activities of the society. In previous years the main activity of the society had been social gatherings in the form of Tea Parties, where everyone shares their baked treats. The committee wanted to introduce a wider range of activities, so started holding classes and more charity events. The membership increased to over 230 people and the society was awarded Best Recreational Society of the Year 2012/13.

For the 2013/14 academic year we plan to do even more as a society. We are getting a professional teacher to hold regular classes and are planning new events to get even more students involved.

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Savoury

Mediterranean Pinwheels

from Mariette Cracknell

These eyecatching pastries are great for afternoon tea, or try serving two per person with potato wedges for dinner. The pinwheel shape is easy to create but looks really special.

Makes 12 500g (1lb 2oz) puff pastry 10 cherry tomatoes, cut in half 1 medium red pepper, diced 1 tsp mixed herbs 1 tbsp olive oil 125g (4½oz) ricotta cheese 1 tbsp green pesto 1 tsp tomato puree 30g (1oz) cheddar cheese 1 egg, beaten

4

1 Preheat the oven to 200°c.

2 Lightly coat the cherry tomatoes and pepper in the olive oil and mixed herbs and roast in a baking tray for 20-25 minutes or until soft.

Remove from the tray and leave to cool.

3 In a medium bowl, mix the ricotta with the pesto, then add the roasted vegetables and stir through. Place this to one side.

4 Roll out the pastry into a thin rectangle, approximately 5mm. Cut the pastry into twelve even squares, 4 x 3 on your rectangle.

5 Spoon some of the mixture into the centre of each pastry square, ensuring that there is a large amount of pastry surrounding the mixture. It is better not to use all of the mixture than to overfill the pinwheels.

6 With a sharp knife cut a diagonal line from the tip of each corner of the square towards the centre and stop just before the mixture.

Repeat for all of the corners on all of the squares.

7 Fold every other triangle of pastry into the centre of the square and secure the tips with a small circle of tomato puree.

8 Brush the pastries with egg and lightly grate some cheese over them.

9 Place on a baking tray. Bake in the centre of the oven for 12-15 minutes or until golden.

Pizza Swirls

from Laura Elleray Perfect for a homemade snack. Try adding sundried tomatoes or pancetta for a more complex flavour.

Makes 8 250g (9oz) self-raising flour 50g (1¾oz) butter 100g (3 ½oz) cheddar cheese, grated 6 tbsp milk 1 onion chopped finely 100g (3½oz) tinned chopped tomatoes 1 tbsp tomato puree 1 tsp mixed herbs Pinch of salt and pepper

1 Preheat the oven to 190°c (gas mark 5).

2 Rub together the flour and butter in a large bowl until resembles breadcrumbs.

3 Add in ½ the cheese and the milk, combine so the mix becomes a dough.

4 Knead the dough until it becomes pliable.

Then put this to one side whilst you make the filling.

5 Fry the onions in a small saucepan on a medium heat for 3 minutes until softened.

Add the chopped tomatoes and puree. Leave at a simmer to reduce down for 5-7 minutes, then add in the herbs, salt and pepper. Take off the heat and leave to one side.

6 Roll out dough on a floured surface into a 1cm thick square 7 Spread the filling evenly over the dough and sprinkle half of the remaining cheese on top.

8 Dampen edges with water and roll up the dough, so it looks like a swiss roll.

9 Seal edges with water and cut into 2cm segments.

10 Lay the swirls on baking tray lined with greaseproof paper and sprinkle with the rest of the cheese.

11 Bake in the centre of the oven for 20 minutes, or until golden.

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Cheese and Onion Quiche

from Emily Gussin

This quiche is great in its simplicity, but add some cherry tomatoes, sauted peppers or blanched asparagus to give more variety.

1 Rub the butter into the flour between your thumb and fingers until it resembles breadcrumbs.

2 Add the egg yolk and rub into the mixture until thoroughly combined. Add enough water, 1-2tbsp, to bring the mixture together into a ball.

3 Flatten into a disk, cover in cling film and put in the fridge for an hour.

Serves 6 5 Preheat the oven to 180°c (gas mark 4).

6 Lightly flour your work surface and the roll200g (7oz) plain flour ing pin. Roll out the pastry until 3-5mm thick, 100g (3½oz) unsalted butter turning it as you go so that it does not stick.

1 egg yolk 7 Use your rolling pin to lift the pastry and 6 eggs place over the tin. Gently lift and push the 3 heaped tbsp crème fraiche pastry down into the tin. Use a scrap piece of 1 onion, diced pastry to push into the tin at the bottom. Cut 150g (5¼oz) cheddar cheese, off the excess pastry.

8 Prick the pastry on the base of the tin with grated a fork. Use a piece of greaseproof paper to Paprika & black pepper cover the tart, scrunch it up and then push it into the tin. Top with baking beans and blind bake for 20 minutes, then remove the paper Equipment and baking beans and continue to bake for a 23cm (9”) loose bottomed tart further 5 minutes until golden brown.

9 Crack the eggs into a medium bowl and tin beat. Add the grated cheese, diced red onion, Baking beans crème fraiche and seasonings. Mix thoroughly.

10 Transfer the mixture to the blind-baked pastry case and cook for 20 minutes, or until the quiche no longer wobbles and has lightly browned on top.

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Cheese and Potato Pie

from Lucy Kelly

This is a warming, indulgent pie that is great as side or the main dish for dinner. Add some fried onion or garlic for a richer flavour.

Serves 6 - 8 Pastry 200g (7oz) unsalted butter 400g (14oz) plain flour 2 eggs Filling 30g (1oz) unsalted butter 30g (1oz) plain flour 570ml (1 pint) milk 150g (5Ÿoz) cheddar cheese, grated 600g (1lb 5oz)potatoes 1 tsp mustard powder ½ tsp paprika Salt and pepper

Equipment 23cm (9�) pie dish Baking beans

1 To make the pastry follow steps 1 to 8 of the Quiche recipe, but use double quantities and split the chilled dough at step 6, use 2/3 to continue these steps and make the pie base and keep 1/3 to one side.

2 Whilst the pie base is baking, roll out the remaining pastry until 3-5mm thick and cut a circle the size of the pie dish to make a lid.

Leave to one side.

3 Peel the potatoes and slice to 5mm pieces.

Transfer the potato to a large saucepan and cover with water, bring to the boil and simmer for 3 minutes. Drain the water and leave the par-boiled potatoes to one side.

4 Melt the butter in a medium saucepan over a medium heat. Stir in the flour, mustard powder and paprika; cook for 2 minutes. Add the milk a little at a time, stirring continuously, making sure no lumps appear. Once the milk is all used, leave to simmer for a minute so the sauce begins to thicken. Then take off the heat and stir in the cheese and season to taste.

5 Layer the potatoes into the pie base and pour over the cheese sauce.

6 Lay the pie lid onto the top and crimp around the edge of the pie with your fingers so there is no gap between the pastry base and lid.

7 Brush the lid of the pie with either a beaten egg or some milk.

8 Bake in the centre of the oven for 30-35 minutes. Serve hot.

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Snacks, Bars & Cookies

s

Chewy Cookies

from Jane Pennifold These cookies are a great basic recipe that can be made to suit all different tastes with different additions to the mixture. Try Smarties®, chocolate chips, raisins or chopped nuts.

Makes 15 250g (9oz) plain flour ½tsp bicarbonate of soda 170g (6oz) unsalted butter 200g (7oz) dark brown sugar 75g (2¾oz) caster sugar 1tsp vanilla extract 1 egg 1 egg yoke 275g (9¾oz) Smarties®, chocolate chips or raisins

1 Preheat the oven to 170°c (gas mark 3). Line a baking tray with greaseproof paper.

2 Sift the flour and bicarbonate of soda into a small bowl. Leave to one side.

3 Melt the butter in a medium bowl. Add both sugars and cream together until well incorporated.

4 Add the vanilla essence, egg and egg yolk, and beat until light and creamy.

5 Add the dry ingredients and the pieces of your chosen filling, stir until combined.

6 Drop 1 tablespoon of the mixture onto the baking tray for each cookie. Keep the dough domed and leave space between each one for the mixture to spread.

7 Bake in the centre of the oven for 15-17 minutes, until edges lightly toasted. If you want your cookies to be chewy, leave to cool on the baking tray for 3-5 minutes before transferring to a cooling rack. For crispier cookies only cool for 1 minute prior to transferring to the wire rack.

Top Tip

Keep these cookies in an airtight container and they will last up to two weeks.

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Chocolate Tiffin

from Siani Davies

Without the need to cook it, this chocolate tiffin is great when you don’t have a lot of time or have a tempremental oven!

Serves 16 200g (7oz) unsalted butter 140g (5oz) golden syrup 400g (14oz) digestive biscuits 250g (9oz) dried mixed fruit (sultanas, raisins, cherries etc) 50g (1¾oz) cocoa powder 350g (12¾oz) milk chocolate

Equipment 20cm (8”) square tin

1 Melt the butter and syrup in a small saucepan on a low heat, and stir occasionally.

2 Line the tin with greaseproof paper while you wait.

3 Put the biscuits in a food bag and crush with the end of a rolling pin until broken up with a few large pieces left.

4 Mix the biscuits, dried fruit and cocoa powder together in a medium bowl, until the cocoa powder coats the other ingredients.

5 Add in the butter and syrup mixture and stir well until well combined.

6 Press the mixture into the lined tin. Use the back of a spoon to make the mixture as flat as possible. Put into the fridge for 1 hour.

7 Melt the chocolate in the microwave or in a bowl over simmering water.

8 Pour half the chocolate over the top of the tiffin mixture and spread flat into all the corners, then leave until just set.

9 Pour over the rest of the chocolate and spread in the same way. Then leave to set again.

10 Once set, cut into squares and enjoy.

Top Tip

To prevent the chocolate top cracking, cut the tiffin into slices before the chocolate has set completely.

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Tea Infused Cookies from Aidan Davis If you love a cup of tea, these cookies are for you. Why not have tea to dunk in your tea?

This recipe works best with finer tealeaves, which are often found in cheaper teabags, but this will not affect the taste.

Makes 8 100g (3½oz) unsalted butter 75g (2¾oz) caster sugar 1 egg yolk Tealeaves from 2 teabags 120g (4¼oz) self-raising flour 1 tbsp milk

1 Preheat the oven to 190°c (gas mark 5). Line a baking tray with greaseproof paper.

2 Beat the butter and sugar together until creamy.

3 Stir in the egg yolk, flour and tealeaves; mix well until all combined in a cookie dough.

4 Roll the mixture into 8 small balls and place on the baking tray leaving a 5cm (2”) gap between each one and flatten slightly.

5 Brush with milk and bake in the centre of the oven for 8–12 minutes until golden. You may have to cook them in two batches.

6 Leave to cool and firm up on the baking tray.

Serve with a cup of tea!

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Apple Crumble Bars

from Wilhelmina Asaam

The classic pudding, apple crumble, is made into the perfect snack in this bar. The ginger snap biscuits boost the taste to create a warming flavour.

Makes 15 140g (5oz) wholemeal selfraising flour 8 ginger snap biscuits 1 tsp mixed spice 75g (2¾oz) demerara sugar 100g (3½oz) margarine 2 tbsp of milk 2 medium apples 2 tbsp agave syrup or honey 4 tbsp cornflour

Equipment 18cm (7”) square tin

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1 Preheat the oven to 180°c (gas mark 4).

2 Break up the ginger snap biscuits into small pieces. You could use a blender to do this.

3 Create the crumble mixture by mixing the flour, mixed spice, crumbled ginger biscuits and sugar together in a large bowl.

4 Rub in the butter and add the milk, mix until it resembles coarse breadcrumbs.

5 Put half of this mixture into the baking tin.

6 Peel, core and chop the apple into 1cm (½”) chunks.

7 Put the chopped apple into a small bowl.

Add the syrup/honey and the cornflour, mix so it is evenly combined.

8 Layer the fruit mixture on top of the crumble in the baking tin.

9 Cover the fruit with the remaining crumble mixture evenly and press down slightly.

10 Bake in the centre of the oven for 45 minutes. Allow to cool for 30 minutes before cutting into bars.

Bajan Bakes

from Asha Burrowes Bakes are a very common staple food in many Caribbean islands and Latin America. There are many variations of them and the name also varies from country to country. They can be made for breakfast or as a snack.

Makes 8-10 250g (9oz) plain flour 100g (3½oz) brown sugar 2 tsp ground cinnamon Ÿ tsp ground nutmeg Oil for frying

1 Mix all the dry ingredients together in a medium bowl.

2 Add water gradually, stirring vigorously until smooth. The mixture should have a similar consistency to pancake batter.

3 Heat some oil in a medium frying pan.

4 Drop a tablespoon of the mixture into pan for each bake, you should get two or three in at a time but don’t put them too close together.

5 Fry until bubbles form on the top surface.

They should now be firm and golden on the underside.

6 Flip over and fry on other side for another minute or two. To test they are cooked press lightly on the fritters, if done they should to spring back slightly.

7 Remove from pan and drain on kitchen paper before serving.

Top Tip

Add two mashed up bananas to the dry ingredients in step one to make a banana variation of these bakes.

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Individual Cakes

Nutella® Cupcakes from Joanna Bilcliffe These cupcakes are easy to make because Nutella® contains a lot of chocolate, buttery goodness, meaning the only other ingredients you need are eggs and flour. An indulgent cupcake on its own, but add the icing for a more intense flavour.

Makes 12 Cupcakes 280g (9¾oz) Nutella® 70g (2½oz) plain flour 2 eggs Icing 100g (3½oz) butter 100g (3½oz) Nutella® 200g (7oz) icing sugar 3 tbsp double cream

1 Preheat the oven to 180°c and prepare the muffin tin with cupcake cases.

2 Place the Nutella® in a medium mixing bowl, then sift in the flour. Mix thoroughly with a wooden spoon until combined.

3 Add the eggs one at a time and mix until all incorporated.

4 Divide evenly between the cupcake cases, they should each be ½ full.

5 Bake in the centre of the oven for 20 minutes or until a skewer comes out clean.

6 Place on a wire rack to cool.

7 For the icing, cream the butter until light and very fluffy. Then, beat in the Nutella® and icing sugar. Finally, pour in the cream and then pipe or spread on the cooled cupcakes as desired.

Equipment 12 hole muffin tin

Top Tip

Use chopped hazelnuts to decorate these cupcakes to add another layer of texture as well as make them look great.

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Ultimate Brownies

from Amirah Hedar

With peanut butter, OREO® Cookies and chocolate, these are truly scrumptious brownies that couldn’t have much more.

Makes 12 225g (8oz) crunchy peanut butter 200g (7oz) bar dark chocolate 280g (9¾oz) soft light brown sugar 3 eggs 100g (3½oz) self-raising flour 70g (2½oz) OREO® Cookies

Equipment 20cm square baking tin

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1 Preheat the oven to 180°c (gas mark 4) and line the tin with greaseproof paper.

2 Set aside 50g of each the peanut butter and chocolate.

3 Gently melt the remaining peanut butter, chocolate and all the sugar in a medium saucepan, stirring occasionally, until the ingredients are fully incorporated.

4 Take off the heat and use a wooden spoon to beat in the eggs one at a time.

5 Stir in the flour and then transfer into the tin.

6 Break the OREO® Cookies into pieces and scatter over the top of the mixture in the tin.

Push down so they are half immersed in the mixture, if they don’t sink on their own.

7 Melt the reserved peanut butter in the microwave on high for 45 secs, or in a pan, until runny, then drizzle over the brownie.

8 Bake in the centre of the oven for 25-35 mins until it has a crust, but the middle still seems slightly uncooked. This timing depends on your taste, use the lower time if you prefer brownies gooey and the full time if you prefer them cakeier.

9 Melt the reserved chocolate and drizzle over the brownie whilst still in the tin.

10 Leave to cool in the tin before cutting into 16 squares.

Cherry Bakewell Cupcakes

from Rebecca Harvey

British puddings are great inspiration for cupcakes, the next three recipes all take classic combinations and make them into fun and tasty cupcakes.

Makes 12 Cupcakes 115g (4oz) self-raising flour, sieved 115g (4oz) caster sugar 115g (4oz) margarine 2 eggs 30g (1oz) glace cherries, chopped 30g (1oz) flaked almonds ½ tsp vanilla essence ½ tsp almond essence Icing 200g (7oz) unsalted butter 200g (7oz) icing sugar

1 Preheat the oven to 180°c (gas mark 4) and prepare the muffin tin with cupcake cases.

2 Place the sugar and butter into a medium bowl and beat until light and fluffy.

3 Beat the eggs into the mixture, one at a time.

4 Fold in the flour gently. Then add the vanilla essence and almond essence.

5 Fold the chopped glace cherries and almonds into the mixture until evenly distributed.

6 Divide evenly between the cupcake cases, they should be ½ to ¾ full.

7 Bake in the oven for 10-15 minutes, or until a skewer comes out clean.

8 Place on a wire rack to cool.

9 For the icing, beat the butter in a medium bowl until soft. Add the icing sugar, carefully mix until incorporated and then beat until smooth. Try not to beat it for too long, as it will become heavy.

10 Pipe or spread the icing onto the cooled cupcakes and top with a glace cherry.

Equipment 12 hole muffin tin

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Apple Pie Cupcakes

Makes 12 Cupcakes 115g (4oz) margarine 115g (4oz) caster sugar 2 eggs 1 tsp vanilla extract 115g (4oz) self-raising flour 1-2 tbsp milk Filling 20g (¾oz) butter 1½ tsp cinnamon 3 tbsp caster sugar 2 large Granny Smith apples Icing 200g (7oz) butter, softened 200g (7oz) icing sugar

Equipment 12 hole muffin tin

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from Lucy Kelly

1 Preheat the oven to 180°c (gas mark 4) and prepare the muffin tin with paper cases.

2 Cream the butter and sugar in a medium bowl until pale and fluffy. Beat in the eggs one at a time.

3 Fold in the sieved flour. Add a little milk until the mixture is of a dropping consistency. Stir in the vanilla extract.

4 Spoon the mixture into the paper cases until they are ½ full. Bake in the oven for 10-15 minutes, or until a skewer comes out clean.

5 Place on a wire rack to cool.

6 Make the apple filling whilst the cupcakes are cooling. Peel, core and dice the apples.

Heat butter in medium frying pan on a medium-high heat. Add the cinnamon and sugar, cook for a minute until the mixture begins to bubble. Lower the heat to medium and stir in the apples. Cook until the apples are tender whilst stirring occasionally, about 8-10 minutes. Remove from heat and leave to cool.

7 While apple mixture cools, use a knife to remove a chunk from centre of each cupcake, approximately 1½cm square. Fill the holes with the cooled apple mixture.

8 For the icing, beat the butter in a large bowl until soft. Add the icing sugar, carefully mix until incorporated and then beat until smooth.

Try not to beat it for too long as it will become heavy. Add the cinnamon and one tablespoon of milk, stir in until the mixture is smooth and creamy.

9 Pipe or spread the icing onto the cooled cupcakes.

Eton Mess Cupcakes

Makes 12 Cupcakes 115g (4oz) self-raising flour 115g (4oz) caster sugar 115g (4oz) margarine 2 eggs 1 tsp vanilla extract Filling 250g (9oz) ripe strawberries hulled 2 tbsp caster sugar 1 tbsp lemon juice Meringue 200g (7oz) caster sugar 4 egg whites

from Emily Gussin

1 To make the cupcakes follow steps 1 to 5 of the Apple Pie Cupcakes recipe.

2 Whilst the cupcakes are cooling make the filling, cut the strawberries into quarters and put in a small saucepan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3-5 minutes, or until dark red and syrupy.

3 Use a knife to remove a chunk from centre of each cupcake, approximately 1½cm square.

Fill the holes with the cooled strawberry mixture.

4 To make the meringue frosting, put the sugar into a small saucepan, cover with 150ml water and bring to the boil. Meanwhile, using an electric whisk, whisk the egg whites until just foamy.

5 Allow the sugar to boil for 5-10 minutes until it reaches the soft boil stage. Then increase the mixers speed to medium and pour the sugar on the egg whites.

6 When all the sugar has been added, increase the speed to high until the underside of the bowl feels lukewarm. The meringue should be four times the size and be white, smooth and shiny.

7 Use a spatula to put meringue on top of each cake, then fluff up with a fork. Use a cook’s blowtorch to lightly brown the meringue (or put the cakes under a hot grill for only a few seconds).

Equipment 12 hole muffin tin

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Cake

Lemon & Chocolate Cheesecake

from Emma Byrne

Although a less conventional combination, the lemon in this chessecake adds a refreshing zing to the chocolate flavour.

Serves 8-10 180g (6¼oz) caster sugar 350g (12¼oz) soft cream cheese 80ml lemon juice 175g (6oz) crème fraîche 625ml double cream 150g (5¼oz) dark chocolate 250g (9oz) digestive biscuits 100g (3½oz) unsalted butter, melted

Equipment 23cm (9”) loose bottomed tin

1 Grease and line the tin with greaseproof paper.

2 Put the digestive biscuits in a plastic food bag and crush into crumbs using a rolling pin.

3 Transfer the crumbs to a medium bowl, then pour in the melted butter. Mix thoroughly until the crumbs are completely coated.

Tip them into the prepared tin and press firmly into the base with the back of a spoon to create an even layer. Chill in the fridge for 1 hour to set firmly.

4 To make the filling, mix the sugar and cream cheese in a large bowl. Whisk the lemon juice with 475ml of the cream and crème fraîche in a medium bowl then transfer to the large bowl and fold all of it together. Leave to one side.

5 Melt the remaining cream and chocolate together, either in the microwave or in a bowl over a pan of simmering water. Leave the mixture to cool until it is thick enough to hold a trail.

6 Spoon 1/3 of the cheesecake mix over the biscuit base, then drizzle a thin stream of chocolate mix in a swirl on top. Repeat this until you have three layers of each. Use a fork to spread the chocolate on the top layer so you create a marble effect, but don’t over mix otherwise it will all become a dull brown.

7 Chill the cheesecake for at least 5 hours and keep chilled until serving.

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Raspberry & White Chocolate Cake

from Safiya John-Padmore

Raspberries and white chocolate are a match made in heaven, and this cake is a slice of heaven too!

Serves 6 170g (6oz) caster sugar 170g (6oz) self raising flour 3 eggs ¾ tsp baking powder 175g white chocolate 155g (5½oz) fresh raspberries, plus extra for decorating 1½ tsp vanilla extract 170g (6oz) unsalted butter 2 tsp milk

Equipment 20cm (8”) round cake tin

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1 Preheat the oven to 170°c (gas mark 3) and line the cake tin.

2 Beat the eggs and sugar in a medium bowl until light and fluffy.

3 Fold in the sieved flour and baking powder.

4 Mash the raspberries to desired consistency and add to the mixture along with vanilla extract and milk.

5 Melt the butter and 75g of the white chocolate in the microwave or in a bowl over a pan of simmering water. Add to cake mixture and stir in until combined.

6 Transfer into the tin and bake in the centre of the oven for 35-40 minutes, or until a skewer comes out clean.

7 Place on a wire rack to cool.

8 Once cooled, melt the remaining white chocolate and pour over the cake. Then decorate with raspberries.

Banana Cake

from Hannah Parker This moist banana cake is simple yet full of flavour, and perfect with a cuppa.

Serves 6-8 275g (9¾oz) caster sugar 380g (13¼oz) self raising flour 2 eggs 250g (9oz) unsalted butter 4 ripe bananas 120ml milk 2 tsp vanilla extract

Equipment 20cm (8”) round cake tin

1 Preheat the oven to 160°c (gas mark 2) and line the tin with greaseproof paper.

2 Melt the butter, sugar and vanilla essence over a low heat in a small saucepan or in the microwave, until all incorporated. Leave to one side.

3 Mash the bananas in a large bowl with the back of a fork, add a splash of milk to help form a puree.

4 Add the cooled butter mixture to the mashed banana and stir until combined.

5 Beat in the eggs, one at a time.

6 Fold in the sieved flour, then add the milk.

7 Transfer the mixture into the tin and bake in the centre of the oven for 60-75 minutes or until a skewer comes out clean.

Top Tip

Check the cake before the full baking time and if the top is getting two brown, loosely place a sheet of greaseproof paper on top of the cake to prevent it burning.

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Irish Fruit Cake

from Jane Pennifold This cake is a light and fluffy alternative to rich, dense fruit cake but just as much of a classic.

Serves 6 100g (3½oz) margarine 280ml (½pint) tea 200g (7oz) mixed fruit 100g (3½oz) caster sugar 45g (1½oz) golden syrup 30g (1oz) demerara sugar 225g (8oz) self raising flour 1tsp bicarbonate of soda ½ tsp salt 1 tsp mixed spice 1 tsp cinnamon

Equipment 18cm (7”) round tin

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1 Preheat the oven to 160°c (gas mark 2) and line the tin with greaseproof paper.

2 Brew the needed amount of tea, black.

3 Place the butter, tea, fruit, caster sugar and syrup into a medium saucepan and cook on a medium heat until the butter is melted and the sugar has dissolved, stirring occasionally.

Take off the heat and leave to cool.

4 Sift the flour, bicarbonate of soda, salt and spices into a large mixing bowl.

5 Make a well in the centre and pour in cooled fruit mixture. Mix until thoroughly combined.

6 Transfer to the tin. Sprinkle with the demerara sugar. Bake for 45-60 minutes, or until a skewer comes out clean.

7 Place on a wire rack to cool.

Toffee Swirl Cheesecake

Serves 8-10 250g (9oz) digestive biscuits 100g (3½oz) unsalted butter, melted 1 vanilla pod 600g (1lb 5oz) soft cheese 100g (3½oz) icing sugar 284ml double cream 397g tin of condensed milk

Equipment 23cm (9�) loose bottomed tin

Top Tip

Fold up a piece of kitchen roll and place under the tin of condensed milk in the saucepan to stop it rattling.

Also, step 1 can be done up to 48 hours in advance.

from Emily Gussin

1 Place the tin condensed milk in a small saucepan and cover with water, bring to the boil then turn then simmer on a low heat for 3 hours, turning half way through.

2 Grease and line the tin with greaseproof paper.

3 To make the base, put the digestive biscuits in a plastic food bag and crush into crumbs using a rolling pin.

4 Transfer the crumbs to a medium bowl, then pour in the melted butter. Mix thoroughly until the crumbs are completely coated.

Tip them into the prepared tin and press firmly into the base with the back of a spoon to create an even layer. Chill in the fridge for 1 hour to set firmly.

5 To make the filling, place the soft cheese and icing sugar in a large bowl. Then remove the seeds from the vanilla pod using a sharp knife and add to the bowl. Beat this mixture until smooth.

6 Add the cream and continue beating until the mixture is completely combined.

7 Use a tin opener to open the condensed milk, which is now toffee. Spoon into a separate bowl and then gently beat so it becomes malleable but not runny.

8 Spoon 1/3 of the cream mixture into the tin and spread evenly. Drizzle or pipe 1/3 of the toffee in a spiral on top. Repeat this process so there are three of each layer.

9 Chill the cheesecake for at least 5 hours and keep chilled until serving.

25

Lemon Drizzle Cake

from Mariette Cracknell

This simple sponge cake is light and refreshing but has an intense lemon flavour. The drizzle topping keeps the cake very moist and also adds a crunch.

Serves 6 170g (6oz) self raising flour 170g (6oz) caster sugar 170g (6oz) margarine 3 eggs 1 tbsp milk 2 lemons 170g (6oz) granulated sugar

Equipment 18cm (7�) round tin

26

1 Preheat the oven to 180°c (gas mark 4) and line the tin with greaseproof paper.

2 Zest the two lemons and leave both the zest and the lemons to one side.

3 Cream the butter and the caster sugar until light and fluffy.

4 Beat in the eggs, one at a time, then add the milk.

5 Fold in the sieved flour and the lemon zest.

6 Transfer into the tin and bake in the centre of the oven for 20-25 minutes, or until a skewer comes out clean.

7 Allow to cool in the tin for 5 minutes then transfer to a wire rack.

8 Whilst the cake is cooling, squeeze the juice of the lemons into a jug. Add in the granulated sugar and stir until combined.

9 Place a large plate underneath the wire cooling rack.

10 Pour the lemon and sugar mixture onto the cake, letting it run down the edges. Leave to set for a few hours, so a crust forms on top, before serving.

Moelleux au Chocolat

from Miyuki Uido

This rich and indulgent chocolate cake is heavenly for any chocolate lover. It’s great served warm with ice cream, as it melts in the middle and provides its own sauce.

Serves 6-8 200g (7oz) dark chocolate 200g (7oz) butter 5 eggs 1 tbsp plain flour 200g (7oz) caster sugar 1 vanilla pod

Equipment

1 Preheat the oven to 180°c (gas mark 4) and line the tin with greaseproof paper.

2 Melt the chocolate and butter in a microwave or in a bowl over a pan of simmering water. Transfer the melted ingredients to a large bowl.

3 Add the sugar, and the seeds from the vanilla pod. Stir until combined and leave to cool for a few minutes.

4 Beat in the eggs, one at a time, until fully incorporated.

5 Fold in the flour.

6 Transfer to the tin. Bake in the centre of the oven for 20-25 minutes, so there is still a gentle wobble to the centre of the cake.

7 Leave in the tin to cool for 10 minutes before moving the cake onto a plate. Serve straight away whilst warm, or leave to cool completely before serving.

20cm (8�) round tin

27

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Leicester, United Kingdom Editor and Designer Emily Gussin Photographer Imogen Wall Copyright Š University of Leicester Students’ Union Baking Society All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the copyright owner.

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