12
BASIC WHITE BREAD dough hook
• 600g strong white bread flour
• 1 sachet active dried yeast (about 2½ tsp)
• 345ml warm water
• 15ml sunflower oil or butter
• 5g sugar
• 10g salt
Mix as for pizza dough, then cover and leave in a warm place till doubled in size (30-40 minutes). Punch
down to remove air, knead lightly on a floured board, shape it into a loaf, or put it in a tin, cover, and leave
in a warm place to rise for another 30 minutes. Bake in a preheated oven at 200°C/400°F/gas 6 for 25-30
minutes, till golden brown and hollow sounding on the bottom.
HOT CHOCOLATE SOUFFLÉ whisk
• 75g butter
• 50g plain flour
• 10g cocoa powder
• 450ml milk
• 4 eggs, separated
• 50g caster sugar
Melt the butter in a pan over a low heat. Stir in the flour and cocoa, then the milk and stir till thickened
slightly. Remove from the heat, let it cool, then beat in the egg yolks. Put the whites in the bowl, mix at
speed 6 for a few seconds, add the sugar and whisk till soft peaks form. Fold in the sauce. Pour the mixture
into a greased 1.2 litre (2 pint) dish. Bake, in the oven, in a roasting tin half filled with boiling water, at
190°C/375°F/gas 5 for 40-45 minutes, till well risen.
BASIC BISCUITS whisk
• 100g butter
• 150g caster sugar
• 5ml vanilla essence
• 1 medium egg
• 100g plain flour
• 100g self raising flour
Cream the butter, sugar and vanilla at speed 5 for 1-2 minutes till light, pale and fluffy, add the egg, and
whisk till combined. Sift the flours together then gradually add them to the mixture. Remove the bowl,
form the mixture into balls, and flatten them. Bake on a greased tray, in a preheated oven at 180°C/350°F/
gas 4 for 12-15 minutes. Cool on the tray, then on a wire rack.
CLASSIC VICTORIA SPONGE CAKE whisk
• 100g butter/margarine
• 100g caster sugar
• 2 large eggs
• 100g self raising flour
• 1 drop vanilla essence
Grease two 18cm (7”) straight sided sandwich tins. Line the bases with greased greaseproof paper. Cream
the butter and sugar at speed 3 till light and fluffy, gradually add the eggs, then the vanilla, then the flour.
Increase speed to 4 once the ingredients start to incorporate. Divide the mixture between the tins and
level the surfaces. Bake in the centre of a preheated oven at 180°C/350°F/gas 4 for about 25 minutes. Cool
on a wire rack.
CHOCOLATE CAKE beater
• 50g butter, softened
• 30g golden syrup
• 50ml milk
• 2 eggs, beaten
• 125g caster sugar
• 100g cooking chocolate, melted
• 10ml vanilla extract
• 100ml boiling water
• 35g cocoa powder
• 125g self raising flour
• 30ml light vegetable oil (sunflower, etc.)
Dissolve the cocoa in the boiling water and leave to cool. Cream the butter and sugar for a few seconds at 1,
add half the egg, then half the flour, gradually increasing the speed to 3, add the remaining egg and flour,
mix till smooth, add the other ingredients and mix till smooth. Put in a dish, cover with foil and steam for 1
hour, or till a skewer pushed into the cake comes out clean.
FARMHOUSE FRUIT CAKE beater
• 150g butter
• 150g caster sugar
• 75g glacé cherries, chopped
• 75g each of sultanas and raisins
• 25g mixed peel
• 300g self raising flour
• Pinch salt
• 5g mixed spice
• 45ml milk
• 3 eggs
