Makes about six fair sized scones. To be honest, I prefer to double up quantities.
Scones 220g / 8oz self-raising flour pinch of salt 60g / 2oz butter 30g / 1 oz caster sugar 60 - 120ml/2 - 4 fl oz milk Mix the flour and salt, then rub in the butter to reach a breadcrumbs texture. Use cool butter (and cold hands), and you can cut it into the flour with a knife before finally rubbing in with your fingers.
I think this may be a Nigella recipe, or it may have come from a magazine.
Ingredients Serves 6 Prep 15 min Cook 40 min
150g dark, bitter chocolate 125g butter 3 eggs 150g sugar 150g self-raising flour, sifted 1/2 tsp vanilla extract METHOD Heat the oven to 180C/Gas 4 (160C for a fan oven). Lightly butter a 20 x 10cm loaf tin. Combine the chocolate with the butter in a heat-proof bowl over a pot of simmering water.
The filling is from Delia Smith.
6 ripe passion fruit 250g mascarpone 200 ml fromage frais 1 dsp caster sugar 1 tsp vanilla extract Mix the creams, sugar and vanilla. Add about 2/3 of the fruit pulp. Spread half the mix on the bottom layer of a victoria sponge, then add the rest of the pulp. Top with the remaining half of the cream, then the top layer of the cake.
From Mary Berry.
170g/6 oz currants 170g/6 oz sultanas 225g/8 oz light muscovado sugar 300ml/10 fl oz strong English tea Mix together and leave to soak overnight.
185g/10 oz self raising flour 1 egg Stir in. Grease and base line with greaseproof paper a 2 lb loaf tin. Bake for 1.5 - 1.75 hour at 150C.
This one comes from Mary Berry, and produces an exquisitely rich and squishy brownie.
340g/12 oz dark chocolate, high cocoa content preferred 225g/8 oz butter Put this in a bowl and melt over a saucepan of boiling water. Then add a small shot of espresso (2 tsp instant coffee and 2 tbs hot water if you can’t manage an espresso). Allow to cool a little before the next stage.
Serves 6-8
Limoncello, a popular Italian lemon liqueur, injects moisture and a refreshing tang to this flourless cake. If you don’t have a bottle of limoncello in your drinks cabinet, make up a batch of lemon syrup using the juice of a lemon, 4 tablespoons of caster sugar, 3-4 tablespoons of water and, if you wish, a splash of vodka. Boil the liquid for a few minutes until syrupy, then pour over the warm cake as soon as it comes out of the oven.