Recipe Book - Barnardo`s

Recipe Book
Why not add some tasty treats to your Big Tea Party by baking your
own cakes and biscuits? Specially donated by celebrity chefs, these
simple, scrumptious Big Tea Party recipes are sure to inspire. Share
them with staff members and parents/carers who would like to bring
something to the table, and let everyone take their pick.
1
Annabel Karmel’s 2
Jane Asher’s 3
Amanda Holden’s 4
Mary Berry’s 5
Simon Rimmer’s Banana Muffins
6
Sophie Grigson’s Sfouf
7
Stephen Fry’s 8
Thomasina Miers’ Favourite Carrot Cake
Easy Biscuits
Vanilla Cupcakes
Iced Lemon Traybake
Honey Buns
Fruity, Nutty Flapjack Cake
Annabel
Karmel’s
Favourite
Carrot
Cake
Ingredients
Recipe
300g (10 oz) peeled carrots
(3 large carrots)
200g caster sugar
200g plain flour
¼ tsp salt
2 tsp baking powder
¼ tsp bicarbonate of soda
2 tsp mixed spice
(or 1 tsp ground ginger,
1 tsp cinnamon)
85g raisins
100 ml sunflower oil, plus
extra for greasing
3 medium eggs
1sp vanilla extract
Preheat the oven to 180C Gas mark 4.
Grease a 20 cm round cake tin and line the
base with baking parchment. Grate the
carrots. Put the grated carrot in a bowl.
Add the sugar, flour, salt, baking powder,
bicarbonate of soda, and mixed spice.
Then add the raisins and mix everything
together. Whisk together the oil, eggs
and vanilla in a jug, then pour onto the
prepared tin and bake for 40 minutes.
For the icing
60g butter, softened
225g mascarpone or
cream cheese
110g icing sugar
3 to 4 drops vanilla extract
Ingredients
Recipe
85g spreadable butter
40g icing sugar
150g plain flour
A little castor sugar
for dusting
Heat the oven to 375°F (190°C, gas mark
5). Put the butter, icing sugar and flour
into a bowl and mix them together with
a wooden spoon, using the back of the
spoon to press the butter onto the other
ingredients. When the dough is beginning
to come together, pick it up with floured
hands and knead it gently into a
smooth ball.
Preparation time:
10 minutes
Cooking time:
15 minutes
Makes about 18
Jane
Asher’s
Easy
Biscuits
To make the icing. In a large bowl, mix
together the butter and cheese using a
wooden spoon. Add the icing sugar and
vanilla and stir until smooth. Decorate
with carrots made from fondant icing
tinted with food colouring.
Roll the dough out onto the floured
work top and cut out some shapes
(or use the rim of a glass if you don’t have
any cutters). Put the shapes onto a lightly
greased baking tray (or line the tray with
silicon or baking paper). Bake in the
preheated oven for 10-15 minutes, until
just beginning to colour. Remove from
the oven, sprinkle with a little castor
sugar and leave to cool on a rack.
Ingredients
Recipe
110g/4oz butter or
margarine, softened at
room temperature
110g/4oz caster sugar
2 free-range eggs,
lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
1-2 tbsp milk
Preheat the oven to 180C/350F/Gas 4.
Line a cupcake tray with paper cases.
Cream the butter and sugar together in
a bowl until pale. Beat in the eggs while
stirring in the vanilla extract. Fold in
the flour using a large metal spoon, add
a little milk until the mixture is of a
dropping consistency. Half fill the paper
cases with mixture.
For the buttercream icing
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
a few drops food colouring
Amanda
Holden’s
Vanilla
Cupcakes
For the buttercream icing, beat the butter
until soft then add half the icing sugar
and beat until smooth. Add the remaining
icing sugar with one tablespoon of the
milk, adding more milk if necessary
and food colouring, until the mixture is
smooth and creamy. Spoon the icing into
a piping bag and decorate your cupcakes.
Ingredients
Recipe
8oz (225g) soft margarine
8oz (225g) caster sugar
10oz (275g) self-raising
flour
2 teaspoons
baking powder
4 eggs
4 tablespoons milk
grated rind of 2 lemons
Pre-heat the oven to 180C/350F/Gas 4.
Grease and base line a 12 x 9 in (30 x 23
cm) roasting tin with greased greaseproof
paper. Measure all the ingredients into
a large bowl and beat well for about 2
minutes until well blended. Turn the
mixture into the prepared tin and level
the top.
For the icing
About 3 tablespoons
lemon juice
8oz (225g) icing sugar,
sifted
Mary
Berry’s
Iced
Lemon
Traybake
Bake in the oven until golden brown
(approx 10-15 minutes). Cool for 10
minutes, then remove from the tin and
cool on a wire rack.
Cuts into 21 small pieces.
Bake in the pre-heated oven for about 3540 minutes or until the cake has shrunk
from the sides of the tin and springs back
when pressed in the centre with your
fingertips. Leave to cool in the tin.
Mix together the lemon juice and icing
sugar to give a runny consistency. Spread
out evenly over the cake and leave to set.
Ingredients
Recipe
300g plain flour
120g sugar
2tsp baking powder
1tsp baking soda
pinch salt
2 eggs
150ml buttermilk or
yoghurt
90g melted butter
1tsp vanilla extract
4 bananas
30g sugar, mixed with
1tsp cinnamon
Sift together the flour, sugar, baking
powder, baking soda and salt into a bowl.
Combine the eggs, buttermilk, butter and
vanilla and mix into the dry ingredients.
Mash the bananas with a fork and fold
them in.
Ingredients
Recipe
2 tablespoons tahini
300g semolina
250g plain flour
300g caster sugar
1 teaspoon baking powder
½ teaspoon turmeric
180g butter, melted and
cooled until tepid
300ml milk
1 tablespoon pine nuts
Pre-heat the oven to 200C/Gas Mark 6.
Use the tahini to grease a 25 x 30 cm
cake tin, smearing it thickly over base
and sides.
Spoon the mix into 12 individual muffin
cases, then sprinkle over the sugar and
cinnamon. Now bake at 200c for 20-25
mins. Allow to cool a little and eat them
all up!
Simon
Rimmer’s
Banana
Muffins
Sfouf…brilliant
sounding name,
great cake. It comes
from Lebanon,
where it is the kind
of thing that your
granny might bake.
Sophie
Grigson’s
Sfouf
Serves 12
Mix semolina, flour, sugar, baking powder
and turmeric. Make a well in the centre
and add the butter and half the milk. Beat
the mixture, adding the remaining milk
gradually. Scrape into the cake tin and
smooth down lightly. Scatter pine nuts
over the surface. Bake for 30-40 minutes,
until the cake springs back when pressed
gently, and the sides pull away from the
tin. Plunge a skewer into the centre – if it
comes out clean, then the cake is cooked.
Cool for 5 minutes in the tin, then finish
cooling on a wire rack. Cut into squares or
diamonds to serve.
Ingredients
Recipe
2 eggs
75g caster sugar
90g self-raising flour
1 tsp baking powder
½ tsp salt
90g butter, melted
1 tsp soft dark sugar
1 tbsp honey
Whisk together eggs and sugars. Fold in
sifted flour, baking powder and salt. Leave
mixture to rest for 30 mins. Stir in melted
butter and honey.
Bake in paper cases, for approx 25mins at
180c/ Gas 4
Serves 6-8
‘A perfect brunch
accompaniment –
gives a delicious
alternative to
muffins, breads
and spicy cookies’.
Stephen
Fry’s
Honey
Buns
Thomasina
Miere’s
Fruity,
Nutty
Flapjack
Cake
Ingredients
Recipe
3 tbsp golden syrup
(or better still 2 tbsp syrup
and 1 tbsp of treacle)
100g butter
100g dark muscovado
sugar
150g rolled oats
50g dates or prunes,
chopped into tiny pieces
50g apricots,
chopped into tiny pieces,
or raisins
50g blanched almonds
1½ inches of root ginger,
peeled and finely grated
(or ¼ tsp
powdered ginger)
Pre-heat oven to 190C. You will need
approximately a 22cm cake tin (or a
19cm squared tin), preferably with a
loose bottom.
Toast the nuts in the pre-heated oven for
4-5 minutes until they turn a pale golden
colour. This will release their flavour.
Roughly chop them. Melt the golden
syrup, treacle, butter and sugar together
in a saucepan. Grate in the ginger and stir
in the oats, fruit and nuts.
Butter the cake tin and press the mixture
into the tin. Flatten the top with a spatula.
Bake in the oven for 15-20 minutes until
golden brown and bubbling. Set aside to
cool for fifteen minutes.
Our Big Tea Party Celebrity Chefs
Annabel
Jane
Amanda
is a leading expert
and best selling
author on baby food
& nutrition. She also
regularly writes for
national newspapers,
has her own
range of children’s
food products
and TV show
Annabel’s Kitchen.
is an actress, writer
and businesswoman.
Alongside her
well-known
baking and
decorating books,
Jane has written
three best selling
novels. Her cake
and baking supplies
shop ‘Jane Asher
Party Cakes’,
opened in Chelsea,
London in 1989.
is an actress,
presenter and
mother. She has
stared in Cutting It,
Wild at Heart and
Thoroughly Modern
Millie. Since 2007
she has been a
judge on ITV’s
Britain’s Got Talent.
Mary
Simon
Sophie
is the author of over
70 cookery books
and hosted several
television series.
She has been a judge
on the BBC Two
television
programme The
Great British Bake
Off since its launch
in 2010.
is the co-presenter
and resident chef on
Channel 4’s Sunday
Brunch. He owns 2
restaurants in the
North West in which
he continues to work
in every week. In
March 2012 Simon
released his sixth
book, More from
the Accidental
Vegetarian.
is one of the UK’s
most respected
cookery writers.
She has written over
20 cookery books,
many bestsellers,
and maintained a
successful TV and
journalism career
for many years.
She regularly writes
for the UK’s top
newspapers and
food magazines.
Stephen
Thomasina
is an actor, writer
and presenter. His
extensive television
career includes hit
shows such as A Bit
of Fry & Laurie,
Jeeves and Wooster,
Blackadder and the
BBC quiz show QI.
won Masterchef in
2005 and went on to
become a TV chef and
the co-founder and
Executive Chef of
Wahaca Restaurants.
She is the author of
five books including
her latest bestseller
Wahaca – Mexican
Food At Home.
Karmel
Berry
Fry
Asher
Rimmer
Holden
Grigson
Miers
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