This Recipe comes from Good food magazine November 2012 issue


140g Butter cut into cubes plus extra for greasing

300g Self raising flour

1 Tsp bicarbonate of soda

4 Tsp Ground ginger

2 Tsp Mixed spice

1 Tsp Ground cinnamon

140g Dark Muscovado sugar

140g Black Treacle

140g Golden syrup

300ml Whole milk

1 Large egg


For the Lemon Drizzle


Zest and Juice of 1 Lemon

50g Granulated sugar

50g Preserving sugar


For The Lemon Curd Filling


About Half a jar of Lemon Curd

2 Balls of stem ginger diced


For The creamy icing


4 Tbsp Syrup from the stem ginger jar

100g Soft cheese

200ml Double Cream

3 Tbsp Icing sugar sieved


1) Heat the oven to 140 c fan and grease and line a deep 20cm round cake tin ( I used 2 smaller tins ) with baking parchment. Put the flour , bicarb and all the spices into a food processor , add the butter and whizz  until it has disappeared , then tip into a mixing bowl.

2) Put the sugar , treacle , golden syrup , and milk into a saucepan and heat , stirring gently until the sugar has dissolved. Turn up the heat and bring  the mixture to just below boiling point.

3) Pour the treacle mixture into the dry ingredients stirring with a wooden spoon as you go . Beat in the egg until the mixture resembles a thick pancake batter. Pour into the prepared tin and bake for 50 mins to 1 hour ( Around 25 mins for 2 smaller cakes ! ) , until a skewer  poked into the center comes out clean. Leave to cool completely in the tin .


4) Split the cake through the middle ( No need if making 2 smaller cakes! ) For the drizzle stir the lemon zest  and juice into the sugars  , then spoon all over the top half of the cake.


5) For the filling , mix the lemon curd with the diced ginger. For the icing beat together the ginger syrup , soft cheese , cream and icing sugar until thick enough to hold its shape. Spread the lemon curd filling  all over the cut side of the bottom cake , dollop the creamy icing on top  , then sandwich with the other half of the cake.










This recipe comes from Easy cook magazine Oct 2012


175g Butter softened

85g Caster sugar

200g Plain flour

2 Tbsp cocoa powder

100g Chocolate chips Milk or Dark ( I used milk )


1) Mix the butter and sugar together with  a wooden spoon ( or a food processor! ) Stir in the flour and cocoa powder , and then stir in the chocolate chips – you will probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hour. ( You can chill the dough for several days if you are planning to make more biscuits the same week. can be frozen for up to 1 month.

2) Turn oven to fan 160 c or conventional 180 c. Slice the logs into 1cm thick rounds , then transfer to a baking tray lined with baking paper and bake for 10 to 12 mins. Leave to cool on the tray.


This recipe comes from an old Asda magazine from Easter many years ago!


250g Digestive  Biscuits  ( I use chocolate covered ones as it binds the base together better! )

50g Butter

500g  Soft cheese

100g Set honey

2 Large Eggs

2  Tbsp flaked Almonds


To serve


Icing sugar sifted

Fresh Raspberries


1) Preheat the oven to 160 c ( Fan oven ) . Place the biscuits in a food processor and mix until they form fine crumbs. Tip into a large bowl . Melt the butter then mix this with the biscuit crumbs , stirring until evenly mixed.

2) Pour the mixture into a 20cm deep , non stick loose bottomed cake tin, pressing the crumbs down firmly with the back of a spoon. Chill in the fridge for 5 to 10 mins.

3) Beat the soft cheese , honey and eggs with an electric whisk until smooth, pour into the prepared tin and place on a baking sheet.  Scatter over the almonds and bake for 30 to 40 mins until golden , it will still feel a little wobbly but it will set as it cools.

4) Turn off the oven , open the door and leave the cheesecake until completely cool to help stop the surface cracking then chill for a few hours before serving.

5) Serve with raspberries and dust with icing sugar.


This Recipe comes from The Great British Bake off Book

1o Digestive Biscuits

50g Unsalted Butter melted

600g Full fat Cream cheese

2 Tbsp Plain flour

175g Caster sugar

Half tsp Vanilla extract

2 Large Eggs plus 1 Egg yolk

285ml Soured Cream

40g Large Raisins soaked overnight in 2 Tbsp of Rum or orange juice then drained

1 x 20.5cm spring clip tin greased and a baking sheet

1) Preheat the oven to 160 c . Crush the biscuits in a food processor then mix them with the butter, press onto the base and halfway up the sides of the prepared tin. Bake for 5 mins then cool.

2) Using an electric mixer on low speed . beat the cream cheese with the flour , sugar , vanilla , eggs , egg yolk and half of the soured cream until thoroughly combined. Don’t let the mixture become frothy as this will spoil the creamy  , even texture of the cheesecake. Stir in the raisins , reserving a few for decoration , if you like.

3) Pour the mixture into the tin on top of the biscuit base. Set the tin on the baking sheet and bake for 40 mins. Stir the remaining soured cream , then carefully pour it over the top of the cheesecake, the top will still be fragile so if you need to spread the soured cream do this gently. Bake for a further 15 mins or until the cheesecake is set but still slightly wobbly in the center.

4) Remove from the oven and run a round bladed knife around the inside of the tin to loosen the cheesecake. Leave to cool in the tin . then cover and chill overnight before unmoulding for serving and scattering with the reserved raisins . if you like .

This recipe comes from The great British Bake off Book.


125g Unsalted Butter softened

50g Caster Sugar

50g Light Brown muscovado sugar

1 Large egg at room temperature

Half tsp Vanilla extract

150g Plain flour

Good pinch of salt

Half tsp Baking powder

50g Pecan Nuts

100g Dark chocolate cut into pieces

Icing sugar for dusting


1 to 2 Baking sheets lightly greased.


1) Preheat the oven to 190 c . Put the soft butter into a mixing bowl  and beat with a wooden spoon or an electric mixer until creamy. Add the sugars and beat well until the mixture looks fluffy. Lightly beat the egg with the vanilla, Then gradually beat into the mixture.

2) Sift the flour , salt and baking powder into the bowl and mix in with a wooden spoon. When thoroughly combined work in the nuts and chocolate pieces .

3) Put heaped teaspoons of the dough onto the prepared baking sheets spacing well apart to allow for spreading ( Bake in batches if necessary  Bake for 8 to 10 mins or until the biscuits are lightly golden  with darker brown edges , Rotate the sheets halfway through the baking time so that the biscuits bake evenly .

4) Remove from the oven and leave the biscuits on the baking sheets to cool and firm up for a few minutes. Then transfer to a wire rack and leave to cool completely. Dust with icing sugar, store in an airtight container and eat within 4 days.



This recipe comes from a very old book called The Every day cook book by Marguerite Patten. ( Hence the measurements being in ounces! )


3 oz of Butter

2 Oz of sugar

3 Oz Plain flour

1 Oz cornflour

2 Oz chopped Glace cherries


1) Cream the butter and half of the sugar together , work in the flour and cornflour and then add the remaining sugar. Add the chopped glace cherries and knead well.

2) Press into a greased tin and bake for 20 to 40 mins.




This recipe comes from the book The great British Bake off How to Bake


For the Base


250g Dark Chocolate digestive biscuits

50g Unsalted Butter melted


For the filling


200g Dark Chocolate chopped

200g Unsalted Butter diced

4 Large eggs at room temperature

100g Light Muscovado sugar

100g Dark Muscovado sugar

200ml Double Cream at room temperature


1 x 23cm spring clip tin , greased


1) Preheat the oven to 180 c. Crush the biscuits to a fine powder in a food processor. Tip into a mixing bowl and stir in the butter until thoroughly combined. Transfer to the prepared tin and press over the base and halfway up the sides using the back of a spoon. chill while making the filling.

2) Put the chocolate and butter into a heatproof bowl and set over a pan of steaming hot but not boiling water. Melt gently , stirring occasionally , then remove the bowl from the pan and leave to cool until needed.

3) Put the eggs into a large mixing bowl and whisk with an electric mixer until frothy. Make sure the sugars are lump free . then add to the eggs and continue whisking until the mixture is very thick and mousse – like. Whisk in the cooled chocolate followed by the cream. When completely combined, pour the filling into the biscuit base.

4) Bake for about 50 mins or until just firm, the filling will have puffed up but will sink as it cools, and may crack a little. Remove from the oven and leave to cool for a few mins, then run a round bladed knife around the inside of the tin to  loosen the pie. Leave to cool before unclipping and removing  the tin side. Serve at room temp. Any leftover pie will be even better the next day.