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Black-eyed beans are the lovely nutty beans that are popular in recipes from the deep south of America and, with the addition of other vegetables, they make very good beancakes.
It’s the hidden ingredient that’s the surprise. Mashed potato, often used in potato scones but even better in these small cakes – giving them a soft moist texture.
Any of our muffin recipes can be adapted to any fruit, and blueberries have always been popular, so in this recipe I decided, instead of making muffins, I’d use the mixture to make a cake, which has turned out to be a real winner!
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.
It’s not easy to buy damsons, but it’s worth searching in farm shops and markets at the end of August. However, if they’re not forthcoming, you can still make these with chopped dark plums.
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.
Brownies need introducing to those who have not yet made them. Yes, they are cakes but not in the conventional sense. They are supposed to be moist and squashy, and although they won’t look as if they are cooked, they are. Don’t think you may have fai
What’s good about changing seasons is looking forward to gooseberries, which only come once a year. They can of course be frozen but they’re never quite as good, so once a year make these glorious and very special muffins.
After the football cakes we felt we needed a very girly alternative – and these really fit the bill. The cakes are pretty and delicate. Inside each is a hidden strawberry to bite into...
I have made many cheesecakes over the years but this one is my current favourite. Part of its charm is that it’s a little bit wobbly at the end of the cooking time and goes on firming up as it cools and chills.
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