Raisin

Stollen is delicious toasted lightly under a griller (broiler); serve it buttered. Bread flour is a strong flour, meaning that it has a relatively high gluten (protein) content; this causes the bread to rise, giving it shape and structure. It is available from most supermarkets. Note

Stand nut rolls, upright in tins, on oven tray The tin needs to be coated thickly with melted butter so the roll won’t stick to the inside of the tin. Don’t use cooking-oil spray, as this doesn’t give a good enough coating and the roll will stick and be hard to turn out. Serve nut […]

These are just as good served at room temperature as they are served hot, and they make perfect finger-food for a cocktail party or for inclusion on a large selection of mezze dishes. Note

You need only slender small servings of this ultra-rich cake, which is why we’ve chosen to bake it in a lamington pan. The layer of marzipan in the middle keeps the cake moist as well as adding to the flavour. Buy the best marzipan (or almond paste) you can find. Note

You will need a 60cm square of unbleached calico. If the fabric is new, soak in cold water overnight, then boil for 20 minutes; rinse well before using. Use day-old breadcrumbs for this recipe. Chop all the fruit to the same size as the sultanas. Wrap the pudding in plastic wrap, seal tightly in a […]