Teatime Treats and Chalet Favourites

Serves 8 | 30 mins baking time | preheat the oven to 180^oC, fan 160^oC, gas 4

For the cake

• 1tbsp lemon juice • 250ml milk • 125g softened butter • 250g caster sugar • 250g self-raising flour • 3 eggs • 50g cocoa powder

For the frosting

• 75g softened butter  • 50g cocoa powder • 200g icing sugar • 2tbsp water

Method

1. Line a cake tin with baking parchment, wetting beforehand so it moulds to the tin easier. Preheat the oven to 180 degrees.

2. Add the lemon juice to the milk and put aside (in America this is called buttermilk and it keeps this cake light and fluffy).

3. Cream the butter and sugar then add the eggs one at a time. Sift in the flour and cocoa. Add the soured milk and blend again until smooth. Do not over mix the cake or it will be rubbery.

4. Bake for 30 minutes or until the cake is well risen and springy to the touch.

5. This cake is best made the day before and wrapped well as it needs to cool completely before you ice it.

6. To make the icing, melt the butter, cocoa and sugar together in a saucepan and then add the water. The topping should be thick enough to ice the top and the side of the cake. It will then need about 3 hours to set. If the icing is not thick enough add some more cocoa. Remember though this icing is supposed to be slightly runnier than butter icing as it sets with a slight gloss.

Serves 8 | 30 mins baking time | preheat the oven to 180^oC, fan 160^oC, gas 4

For the cake

• 225g softened butter • 225g caster sugar • 225g self-raising flour • 11g baking powder • 2tsp ground cinnamon • 4 eggs • 4 oranges (zested and juiced)

For the glaze

• juice of 2 oranges • 30g caster sugar 

For the butter icing

• 300g icing sugar • 150g butter • zest of 2 oranges

Method

1. Heat oven to 180C. Line and grease a 20cm cake tin.

2. Cream together the butter and sugar until pale. Add the orange zest and juice and beat until combined.

3. Add one egg at a time, beating until combined each time.

4. Add the flour, baking powder and cinnamon and fold into the wet mixture until smooth.

5. Put the mixture into the lined tin and bake for 25-35 minutes until golden brown.

6. While the cake is cooking, warm the ingredients for the glaze in a pan and cook over low heat until the mixture has reduced by about 50%.

9. When the cake is cooked, remove from the oven and allow to cool slightly. Before completely cooled, but still warm to the touch, pour the glaze over the cake.

10. Combine all the ingredients for the butter icing in a bowl, then decorate the cake when it has completely cooled.

Serves 8 | 6 mins baking time | preheat the oven to 180^oC, fan 160^oC, gas 4

For the biscuits

• 85g porridge oats • 85g desiccated coconut • 100g plain flour • 100g caster sugar • 100g butter  • 1tbsp golden syrup • 1tsp bicarbonate of soda  • 100g white chocolate (to decorate)

Method

1. Melt the butter in a small pan and stir in the golden syrup

2. Put the oats, coconut, flour, sugar and bicarbonate of soda into a bowl, make a well in the middle and pour in the butter mixture, then mix until well combined

3. Using your hands, combine the dough and shape into balls

4. Place the balls on a greased or lined baking tray and flatten to roughly 1cm thick

5. Cook for 5 - 6 minutes until golden brown

6. Cool on a wire rack

7. Melt the white chocolate and drizzle over the biscuits to finish