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All First Term Cookery School Recipes

 
Classic Sponge Cake

This is where it all begins: what I am aiming to do here is get you started on cake making.
Coffee and Walnut Sponge Cake

I am still very fond of this cake and have continued to make it regularly over the years.
Swiss Roll

Will anyone still make a Swiss roll? we asked ourselves. We made one and guess what, it was absolutely lovely!
Double Lemon Drizzle Cake

Theres almost as much drizzle as cake, so after you bite through the crunchy crust it is very lemony and syrupy inside.
Plain Scones

Plain, meaning without added fruit, but light, airy and just the right amount of crusty surface makes these scones the perfect backdrop to preserves and clotted cream.
Rich Fruit Scones

These don’t need clotted cream and preserves – just serve them fresh and warm from the oven with a serious amount of really good butter.
Welsh Cakes

Serve them warm with lots of butter, and later on they’re very good toasted.
Chocolate 'Surprise' Cup Cakes

It’s the hidden ingredient that’s the surprise: Mashed potato!
Viennese Tartlets

The texture of these is not like anything else.
Sticky Prune and Date Cake

An unequivocal winner! Dark, sticky, very moist, keeps like a dream, has always been hugely popular with everyone who makes it.
Traditional Oatmeal Parkin

I just love it, and because it's so easy to make, if you haven't yet tasted parkin I urge you to try it. Its virtue is it keeps well and goes on getting stickier.
Apricot Oat Slices

The day we tested these lovely, oaty, chewy cakes, I took them to a football club board meeting, and they all disappeared in moments.
Very Fruity Irish Tea Cake

There are many versions of this and the type of tea used varies from what I call common tea to... you name it...
Marmalade Cake

I have fond memories of my friend Molly Owen, who gave me this recipe. On paper it may sound a bit unlikely, but just you wait.
Banana and Walnut Loaf

If I had a pound for every... goes the old cliche. So here it goes again. If only I had a pound for everyone who has praised this cake, rich pickings!
Spiced Apple Muffins

Apples, as I’ve said before, are good in cake recipes, adding fragrance as well as moisture. So they’re perfect for muffins.
Blueberry & Pecan Muffin Cake

Any of our muffin recipes can be adapted to any fruit, and blueberries have always been popular.
Rhubarb and Orange Muffins

There were a few sceptics when, in my muffin madness, I suggested we try rhubarb. But if you chop it small it does what other fruits do, and releases its juicy fragrance, which permeates all through.
Damson (or Plum) and Cinnamon Muffins

It’s not easy to buy damsons, but it’s worth searching in farm shops and markets at the end of August.
Chunky Marmalade Muffins

Imagine a cold, dark wintery morning, and you’d like to serve someone something really special for breakfast. Perhaps a birthday treat? Then look no further.
Spiced Cranberry Muffins with Frosted Cranberries

I just couldn’t stop eating these when we tested them, so for me this is another reason to look forward to the Christmas season. They are great at any time, but would be especially good for a celebratory breakfast on Christmas morning.
Semolina Shortbreads

This will always be the very best shortbread I’ve tasted. The secret of its success is the inclusion of semolina, which gives it that special texture. I will always be indebted to my friend John Tovey, who gave me the recipe.
Crystallised Ginger Oat Biscuits

These have always been personal favourites, and in this edition we have added chopped crystallised ginger and made them even better.
Whole Oat Crunchies

These are the quickest and easiest biscuits I have ever made: they have a nice crunch and a toffee taste.
Almond Biscotti

I think these twice-baked, very crisp biscuits are great for children to make and eat.
Brazil Nut Brownies

Brownies need introducing to those who have not yet made them. Yes, they are cakes but not in the conventional sense.
Squidgy Chocolate Cake

In the late ’70s this cake went down a storm, and still people tell me they always have it on their birthday! Because it is not made with flour it’s incredibly light and soufflé-like.
 

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