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The recipes are in metric.
(You will find conversion charts in most cookery books, but it is not advisable to mix Metric and Imperial)
Please note, the temperatures given are for conventional ovens. If you have a Fan Oven please make the necessary adjustments to the cooking temperatures – this usually means cooking at a temperature of 20Cº lower)


150g each of SR flour (sieved), caster sugar and margarine. 3 size 3 eggs
Jam to sandwich and caster sugar to sprinkle.
Heat the oven to 160ºC/Gas 3. Cream the margarine and sugar together until light and fluffy and gradually beat in the eggs. Fold in the flour.
Place the mixture in 2 greased and lined 18cm sandwich tins.
Bake for 35-45 minutes.
When cool, sandwich together with jam and dust top with caster sugar.
150g self-raising flour, 150g caster sugar, 100g soft butter or margarine, 2 large eggs, 5 tablespoons milk, grated rind of large lemon.
Heat oven to 180ºC/Gas 4. Grease and line a 2lb loaf tin.
Cream the margarine and sugar until light and fluffy, and gradually beat in the eggs. Fold in the flour, milk and lemon rind with a metal spoon. Put into tin and bake for 40 minutes.
Juice of 1 lemon, 75g icing sugar. Mix and warm. Pour on to cake hot from the oven, skewered all over to allow juice to enter the cake. Leave to cool
150g spreadable butter, 150g golden caster sugar, 3 large eggs, 225g plain flour,
1 level teaspoon baking powder, 175g currants, 175g sultanas, 50g glace cherries, rinsed, dried and cut into halves, 50g mixed chopped candied peel, 2 level tablespoons ground almonds, grated zest of one orange, grated zest on one lemon, 1 dessertspoon milk if needed.
60g whole blanched almonds
Preheat oven to 170ºC/Gas 3. Grease and line an 18cm round cake tin with baking parchment.
Sift the flour and baking powder into a large mixing bowl. Add the butter, caster sugar and eggs and beat until you have a smooth dropping consistency. Add the milk if it seems too dry. Fold in all the other ingredients. Spoon the mixture into the prepared cake tin, spreading it evenly with the back of a spoon. Arrange the whole blanched almonds in concentric circles on the top of the cake. (Do not press them down too hard).
Cook in the centre of the oven for 1 ¾ hours, or until the centre is firm and springy to the touch. Allow it to cool before removing from the tin.
100g dark chocolate 55-65% cocoa solids, 50g unsalted butter, 225g plain flour, 40g cocoa powder, 1 ½  tsp bicarbonate of soda, pinch of salt, 100g soft brown sugar, 125g golden caster sugar, 2 eggs, 200ml buttermilk, 50g sunflower oil,
1 tsp vanilla extract, 100g chocolate chips
Preheat oven to 190ºC/Gas 5 and line a 12 hole muffin tin with paper cases
Chop the dark chocolate into 1cm pieces and tip 50g into a heatproof mixing bowl with the butter. Set aside the remaining chocolate. Melt the chocolate and butter over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth. Remove from heat and cool slightly. Sift flour, cocoa, bicarbonate of soda and a pinch of salt into a large mixing bowl, add both sugars. Mix to combine and make a well in the middle of the dry ingredients. Lightly whisk together the eggs, buttermilk, sunflower oil and vanilla and pour into the mixing bowl. Add the melted chocolate and butter and beat until just combined. Fold in the remaining chopped chocolate and the chocolate chips. Divide the mixture between the muffin tin cases and bake for about 20 mins, or until well risen and a wooden skewer inserted into the middle of the muffins comes out with a moist crumb attached. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Show your best 6 muffins.
50g butter, 50g light brown muscovado sugar, 50g of demerara sugar, 75g crystallised ginger finely chopped, 1 tablespoon golden syrup, 175g self-raising flour, 1 tablespoon of ground ginger, 1 teaspoon bicarbonate of soda, 1 egg, beaten.
Heat the oven to 160ºC/Gas 3. Line two baking trays with baking parchment.
Place the butter and golden syrup in a saucepan. Heat gently stirring until melted. Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg, and bring the mixture together to form a dough. Divide into 16 equal pieces and roll into small balls. Place on the baking trays and slightly flatten to about 1cm thick. Bake for about 25 minutes, or until golden and firm round the edges. Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely. Show your best 6 biscuits.
300g mixed fruit, 200g light muscovado sugar, zest of one orange, 250ml hot black tea, 350g self-raising flour, 2 teaspoons mixed spice, 1 large egg, beaten, 50g soft butter, plus extra for greasing.
Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
Heat oven to 160ºC/Gas 3.
Grease and line a 2lb loaf tin with baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1 ¼ hours, covering with foil or parchment if the top starts to get too dark. Check with a skewer – if it doesn’t come out clean, allow another 5-10 minutes in the oven. Leave to cool in the tin for 10 minutes, then remove and allow to cool completely.
325g self-raising flour, 1 tsp baking powder, ¼ tsp salt, 75g butter cubed, 75g caster sugar, 75g mixed dried fruit, 125ml milk, 1 egg
Heat oven to 220ºC/Gas 7.
Sift together self-raising flour, baking powder and salt into a large mixing bowl.
Rub the cubed butter into the flour mixture until it resembles breadcrumbs.
Stir in the sugar and dried fruit. Make a well in the centre of the dried ingredients. Beat together milk and egg. Stir all but 1 tbsp of milk mixture into the flour mixture. Bring together to form a soft sticky dough. Knead lightly on a floured surface. Roll out to 2cm thickness. Using a 6.5cm fluted cutter, stamp out 8 rounds. Brush tops with reserved milk mixture and bake for 10-12 minutes until scones are golden and well risen. Show your best 6 scones.