Whether you're a star baker or you don't know your Chantilly from your creme Anglaise, we've compiled a list of our 3 favourite simple recipes for you to try. Will you rise to the challenge and get a slice of the action, or assign yourself as head judge of the household? Grab your apron and oven gloves... Let the baking begin!
- 500g white, strong wholewheat or granary bread flour
- 7g sachet fast-action dried yeast
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp clear honey
In a large bowl, mix together the flour, yeast and salt. Add the olive oil and honey into 300ml of warm water, then pour into the bowl and stir to pull the dough together.
Lightly flour a hard surface and knead the dough for 5 minutes. Add a sprinkle of flour if the dough is still sticky.
Place the dough into an oiled loaf tin and press down to level it out. Cover with clingfilm and leave to rise for 1 hour. The dough will rise to fill the tin.
Preheat the oven to 200C, 180C fan or gas mark 6. With a sharp knife, slash diagonally across the top of the loaf. Bake until the loaf has risen and is golden, for around 30-35 minutes. Remove from the tin and tap the base of the bread. If it is cooked it will sound hollow.
Cool on a wire rack for 15 minutes to enjoy warm, with butter or jam.
Lemon Drizzle Cake
- 225g softened unsalted butter
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- finely grated zest 1 lemon
For the drizzle topping:
- juice of 1½ lemons
- 85g caster sugar
Pre-heat oven to 180C, fan 160C or gas mark 4.
In a large bowl, beat together 225g caster sugar and 225g butter until pale and creamy. Then one at a time, add the 4 eggs and slowly mix though.
Sift in 225g self-raising flour, then add the finely grated zest of 1 lemon and mix until well combined.
Line a loaf tin with greaseproof paper. Spoon in the mixture and level out the top.
Bake for 40-45 minutes, until a skewer inserted into the centre of the cake comes out clean.
While the cake is cooling in its tin, mix together the juice of 1 ½ lemons and 85g caster sugar to make the drizzle.
Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
Leave in the tin until completely cool, then remove and enjoy!
- 225g plain flour
- 350g caster sugar
- 60g cocoa powder
- 225g melted butter
- 50g of white, milk or dark chocolate chunks
- 4 eggs
- 1 teaspoon of vanilla extract
- 1/2 a teaspoon of baking powder
- 1/2 a teaspoon of table salt
Preheat oven to 180C / 160C fan / gas mark 4 and line a square or rectangular tin with lightly greased greaseproof paper.
Whisk together the eggs and sugar until fluffy.
Sift in the flour and cocoa powder and fold in with the melted butter, vanilla extract, salt and baking powder.
Add the chocolate chunks and continue to fold.
Pour into the tin and bake for 20-25 minutes, until the edges begin to crisp but the centre remains soft.
Leave to cool, then lift out of the tin and slice into equal portions.
What are your favourite recipes to bake?