Spread evenly over the cold cake, then sprinkle with the lemon zest and orange zest and let set. To serve, cut into 12 squares.
Best-ever brownies
Makes 24
Ingredients
16 tbsp margarine, plus extra for greasing
12oz (375g) dark chocolate, broken into pieces
2 tsp instant coffee
2 tbsp hot water
2 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1/2 cup self-rising flour
11/2 cups walnut pieces
1 cup chocolate chips
Method
1 Preheat the oven to 375°F (190°C). Grease a 12 x 9in (30 x 23cm) baking pan, line the base with parchment paper, and grease the paper.
2 Put the chocolate and margarine in a bowl and set the bowl on top of a small saucepan of gently simmering water. Melt the chocolate slowly, then remove the bowl from the pan and let the chocolate cool.
3 Put the coffee in another bowl, pour in the hot water, and stir to dissolve. Add the eggs, sugar, and vanilla extract. Gradually beat in the chocolate mixture. Fold in the flour and walnuts, then the chocolate chips.
4 Pour the mixture into the prepared pan and bake for about 40–45 minutes or until firm to the touch. Don’t overcook—the crust should be dull and crisp, but the middle should still be gooey. Let cool in the pan, then cut into 24 pieces.
Cook’s know-how
For brownies to be good, they must not be overcooked. The secret is to take them out of the oven just before you think they are done—the middle should be soft and squishy, not set firm. Do not worry if there is a dip in the middle and a crack on the top; this is how it should be, and you will find that the mixture firms up on cooling.
Gingerbread
Makes 15 squares
Special equipment 9 x 13in (23 x 33cm) cake pan
Ingredients
16 tbsp butter or margarine, plus extra for greasing
1 cup dark brown sugar
1 cup blackstrap molasses
3 cups all-purpose flour
5 tsp ground ginger
2 tsp ground cinnamon
2 large eggs, beaten
3 pieces of candied ginger, coarsely chopped
11/4 cups milk
2 tsp baking soda
Method
1 Preheat the oven to 325˚F (160˚C). Lightly grease the pan and line the bottom with parchment paper.
2 Heat the butter, sugar, and molasses in a pan, stirring, until smooth. Cool slightly.
3 Sift in the flour and ground spices. Stir well, then beat in the eggs and candied ginger.
4 Warm the milk in a small, heavy saucepan and add the baking soda. Pour into the gingerbread mixture and stir gently until thoroughly blended.
5 Pour the mixture into the prepared pan. Bake for about 1 hour until well-risen and springy to the touch.
6 Let cool in the pan for a few minutes, then turn onto a wire rack and peel off the paper. Let cool completely, then store in an airtight container for 2–3 days (it improves with keeping). Cut into squares to serve.
Gingerbread
Mincemeat & almond tart
This is a rich dessert, ideal for a Christmas dinner party or lunch. For an everyday dessert, you could use less mincemeat and add some stewed apples, which will give a lighter texture and flavor.
Serves 10
Special equipment deep 11in (28cm) loose-bottomed fluted tart pan
Ingredients
Dough
2 cups all-purpose flour
9 tbsp chilled butter, cut into cubes
1/4 cup granulated sugar
1 large egg, beaten
1–2 tbsp water
Filling
12 tbsp butter, softened
2/3 cup granulated sugar
4 large eggs
11/2 cups ground almonds
1 tsp almond extract
about 1/2 cup good-quality mincemeat
Topping
11/2 cups confectioners’ sugar, sifted
juice of 1/2 lemon
1–2 tbsp water
1/2 cup sliced almonds
Method
1 Make the dough: put the flour into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar, then mix in the egg and water to bind to a soft, pliable dough. Wrap the dough in plastic wrap and chill for about 30 minutes.
2 Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface and use to line the pan. Prick the bottom with a fork. Cover and chill while preparing the filling.
3 Make the filling: put the butter and sugar into a large bowl and cream together until pale and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the ground almonds and almond extract.
4 Spread the mincemeat evenly over the bottom of the crust. Pour the almond mixture over the mincemeat.
5 Bake for about 40 minutes until the filling is golden and firm to the touch. Cover loosely with foil if it is browning too much.
6 Meanwhile, make the topping: stir together the confectioners’ sugar, lemon juice, and enough water to make a thin glacé icing. Spread evenly over the tart, then sprinkle with the almonds.
7 Return to the oven for 5 minutes or until the icing is shiny and the almonds are lightly colored. Serve warm or cold.
Mincemeat & almond tart
Strawberry & rhubarb pie
Serves 6–8
Special equipment 9in (23cm) pie dish
Ingredients
Dough
11/3 cups all-purpose flour
6 tbsp chilled butter, cut into cubes
about 2 tbsp cold water
2/3 cup granulated sugar, plus extra for sprinkling
Filling
1/3 cup cornstarch
11/2lb (750g) rhubarb, cut into 1/2in (1cm) slices
1 cinnamon stick, halved
12oz (375g) strawberries, hulled and halved
Method
1 Make the shortcrust pastry: put the flour into a large bowl, add the butter, and rub in with your fingertips until the mixture resembles fine bread crumbs.
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