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This Recipe comes from Essentials magazine March 2013 Issue


For The Brownies


325g Dark Chocolate chopped into small pieces

250g Unsalted butter , cut into chunks

400g Caster sugar

5 Large Eggs Beaten

A Quarter of Tsp Peppermint Essence

200g Plain flour

16 After Eight Mints ( Cheap versions work just as well!!)


For The Glaze


75g Dark chocolate broken into small pieces

75g Unsalted Butter chopped into small squares

A quarter of A Tsp Peppermint Essence

100g Icing Sugar


1) Heat oven to 150c and line the base and sides of a 20cm square tin with greaseproof paper. Melt the chocolate and butter in a bowl set over a pan of barely simmering water until smooth, stir in the sugar , eggs , peppermint essence and a pinch of salt until smooth , then fold in the flour.

2) Pour half the mixture into the prepared tin , lay the mints on top then pour on the remaining mixture. Smooth the top and bake for 40 mins. Leave to cool in the tin. Transfer to a chopping board and chill for 1 hour.

3) To Make the glaze , melt the chocolate , butter and peppermint essence in a bowl set over a pan of simmering water until smooth and set aside. Mix the icing sugar with a few drops of boiling water  until just runny.

4) Spread the glaze over the cooled brownies, drizzle icing over them in long straight lines , then use a cocktail stick up and down through the lines to “Feather ” Chill until just firm then cut into 16 squares.





These are like Brownies but without the cocoa powder! The recipe comes from the book Bake by Rachel Allen

125g Plain Flour sifted

1 Tsp Baking powder

100g Butter softened

150g Crunchy Peanut Butter

175g Soft Light Brown Sugar

1 Egg Beaten

1 Tsp Vanilla Extract

75g White Chocolate chopped


20cm x 20cm Square cake tin


1) Preheat the oven to 170 c , Butter the sides of the cake tin and line the base with greaseproof paper.

2) Sift the flour and baking powder into a small bowl and set aside.

3) In a large bowl cream the butter , and peanut butter together until very soft, Add the sugar , egg and vanilla extract and beat until combined. Add the flour , baking powder and the chopped chocolate and mix to form a dough.

4) Place the dough in the prepared tin and bake in the oven for 25 to 30 mins or until golden brown and almost firm in the centre.

5) Allow to cool in the tin before removing and cutting into squares.



This recipe comes from Jo Wheatley winner of The Great British Bake off 2011


150g Self Raising flour

150g Unsalted Butter softened

150g Caster sugar

150g Ground Almonds

2 Large Eggs Beaten

150g Frozen Raspberries plus extra ( defrosted!!) To serve

Icing Sugar to Dust


1) Turn oven to fan 160 c  and butter a 23cm cake tin and line with a disc of buttered baking paper. Tip the flour , softened butter , caster sugar , ground almonds and eggs into a bowl and beat or whisk together until pale , light and fluffy.


2) Spoon the cake mixture into the prepared tin and spread level with a palette knife. Push  the raspberries into the mixture.


3) Bake on the middle shelf of the preheated oven for about 1 hour checking after about 45 mins and covering loosely with foil once it has browned, to prevent the top from colouring too much. Cool in the tin for 5 mins and then transfer to a cooling rack until cold. Scatter with extra raspberries and dust with icing sugar to serve.



This recipe comes from Easycook magazine March Issue 2013

200g Almond Biscuits

100g Toasted flaked Almonds

Half Tsp Almond Extract

100g Butter melted

900g Full fat soft cheese

250g Caster sugar

4 Tbsp plain flour

1 Tsp vanilla extract

3 Large Eggs

200ml Soured cream

150g Cherry Jam

Icing Sugar and Cream  to serve


1) Turn oven to 180 c fan . Line the base and sides of a 23cm springform tin with baking paper. Crush the biscuits and 75g of the Almonds  to crumbs. Mix with the Almond extract and melted butter, then press into the base of  the tin and bake for 10 mins. Set aside to cool while you make the filling.


2) In a very large bowl whisk together the cheese and sugar until creamy. Whisk in the flour , then the vanilla extract , the eggs one at a time and then the soured cream, Put spoonfuls of mixture into the tin , dotting in tablespoons of jam as you go. Smooth the top as gently as you can.


3) Carefully put the tin on the middle shelf of the oven and bake for 10 mins. Scatter with the remaining almonds. Decrease the oven to 90 c fan and bake for 35 mins more, turn off the oven keep the door closed and leave the cheesecake to cool for 1 hour then open the oven door and leave it ajar for another hour. Cool for a third hour at room temperature , then cover and chill overnight. Remove from the tin and carefully peel off the parchment. Dust with icing sugar and serve with cream.



This recipe comes from Essentials magazine March 2013 Issue


125g Butter

125g Caster sugar

3 Medium eggs

175g Self raising flour + 1 Tbsp extra

Zest and Juice of 1 Lemon

100g Blueberries

For the syrup

50g Caster sugar

4 Tbsp Lemon Juice


For the icing


125g Icing Sugar

1 tsp Blueberry Jam

Lemon Juice

Extra Blueberries to Decorate


1) Heat the oven to 170 c , Grease and double line a 2lb loaf tin with baking paper. In a large bowl whisk together the butter , sugar , eggs , 175g Flour and the zest for 3 to 4 mins until light, Toss the blueberries in the extra 1 Tbsp of flour and then fold in. Spoon into the tin , smooth the surface and bake covered with a sheet of foil for 40 mins , uncover and cook for a further 10 to 20 mins until golden and springy to the touch.


2) Meanwhile gently heat the sugar and lemon juice until dissolved , bring to the boil and boil for 2 mins. Set aside.


3) Spoon the syrup over the case as soon as it comes out of the oven, and leave to cool for 30 mins. Remove  from the tin and leave to cool completely.


4) Sift the icing sugar into a bowl , then press the jam through the sieve scraping it off  the underside. Stir to combine adding a little lemon juice a few drops at a time until you have a just runny consistency. Drizzle over the cake , leave to set for a few mins then decorate with some extra blueberries.



This recipe comes froma very old Asda magazine !


150g Digestive Biscuits crushed

75g Butter

2 Large Egg Yolks

397g Can Condensed Milk

100ml Freshly squeezed Lime Juice

Finely grated zest of 1 Lime

Icing Sugar to dust

Lime slices and zest  to decorate


1) Put the biscuits in a bag and roll firmly with a rolling pin. Melt the butter and  mix with the biscuit crumbs. Put in a 19cm flan tin and press firmly against the sides and base with the back of a spoon to make a flan case.

2) Put the egg yolks and condensed milk into a bowl and mix together , then add the lime juice and zest, and stir until the mixture thickens slightly.

3) Turn into the flan case , level the top and chill for 2 hours until the filling sets. Dust with icing sugar. Decorate with grated lime zest and thin lime slices.



This recipe comes from The book Bake by Rachel Allen


175g Digestive Biscuits

75g Butter melted

175g Blueberries plus extra for decorating

450g Cream cheese

150g Caster Sugar

1 Tsp vanilla extract

4 Eggs lightly beaten

Icing sugar to dust


24cm diameter spring form / loose bottomed tin.


1) Preheat the oven to 180 c . Butter the sides and base of the cake tin.


2) Place the biscuits in a food processor and whiz  until quite fine. Mix the crushed biscuits with the melted butter and press down into the base of the tin so that it is nice and  even. Spread the blueberries over the base and allow to chill in the fridge while you make the topping.

3) Beat the cream cheese , sugar , vanilla extract and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven for 40 mins or until it is pale golden and should only wobble very slightly when you gently shake the tin .

4) Allow to cool in the tin for about 10 mins , Then run a knife around the edge to loosen it and carefully remove  the cheesecake from the tin. Transfer to a serving plate , sprinkle over a few blueberries if you wish then dust with icing sugar.