Combine the butter and sugar in a bowl and cream together until soft. Beat in the eggs, a little at a time, then fold in the flour.
2 In a small saucepan, heat the milk to just below boiling point. Stir into the creamed mixture.
3 Lightly butter the muffin pan cups, and divide the batter equally among them. Bake for about 20 minutes until the pancakes are well-risen and golden brown.
4 Slide the pancakes out of the cups and serve with apricot jam and granulated sugar. To eat, place a little jam in the middle of each pancake, fold in half, and sprinkle with sugar.
French pancakes
Blueberry & vanilla muffins
Makes 12
Special equipment deep 12-hole muffin pan and 12 paper liners
Ingredients
13/4 cups all-purpose flour
2 tsp baking powder
2/3 cup granulated sugar
3/4 cup milk
1 tsp vanilla extract
2 extra large eggs
2/3 cup sunflower oil
3oz (90g) blueberries
Method
1 Preheat the oven to 350˚F (180˚C). Line the muffin pan with the paper liners.
2 Put all the ingredients, except the blueberries, into a bowl. Beat with a hand-held mixer until evenly combined and smooth (it is quite a thin mixture). Stir in the blueberries.
3 Divide the mixture among the paper liners. Bake for 25–30 minutes until well-risen and light golden. Serve warm.
Blueberry & vanilla muffins
White chocolate & strawberry muffins
These are much loved by children. For a slightly more sophisticated touch, replace the white chocolate chips with dark chocolate chips.
Makes 12
Special equipment deep 12-hole muffin pan lined with paper muffin liners
Ingredients
21/2 cups self-rising flour
2/3 cup granulated sugar
2 large eggs
1 cup milk
7 tbsp butter, melted
2 tsp vanilla extract
31/2oz (100g) white chocolate chips
3 tbsp strawberry jam
confectioners’ sugar, to dust
Method
1 Preheat the oven to 400˚F (200˚C). Put all the ingredients except the chocolate chips and jam into a large bowl and beat with a hand-held mixer until smooth. Stir in the chocolate chips.
2 Divide half the mixture evenly between the liners, spoon 1 teaspoon of jam on top of each one, then spoon the remaining mixture on top.
3 Bake for 25–30 minutes or until well-risen and lightly golden brown.
4 Dust with a little confectioners’ sugar and serve warm or cold.
White chocolate & strawberry muffins
Double-chocolate muffins
Makes 12
Special equipment 12-hole muffin pan
Ingredients
2 large eggs, lightly beaten
1/2 cup full-fat plain yogurt
1/2 cup strong brewed coffee
1/2 cup milk
13/4 cups self-rising flour, sifted
1 cup granulated sugar
3/4 cup cocoa powder
pinch of salt
31/2oz (100g) chocolate chips
melted butter for greasing
Method
1 Preheat the oven to 400˚F (200˚C). Combine the eggs, yogurt, coffee, and milk in a large bowl.
2 Sift together the flour, sugar, cocoa powder, and salt, and stir into the milk mixture. Mix well. Stir in the chocolate chips.
3 Butter each cup of the muffin pan, then spoon in the muffin mixture, filling the cups almost to the tops.
4 Bake the muffins for about 10 minutes; reduce the oven temperature to 350˚F (180˚C), and continue to bake for about 15 minutes until the muffins are golden and firm. Serve warm.
Zucchini loaf
Cuts into 12 slices
Special equipment 9 x 5in (23 x 13cm) loaf pan
Ingredients
1/2 cup sunflower oil, plus extra for greasing
8oz (225g) zucchini
2 large eggs
1 cup granulated sugar
1/4 tsp vanilla extract (optional)
3 cups self-rising flour
1 tsp ground cinnamon
2/3 cup walnut pieces, coarsely chopped
Method
1 Preheat the oven to 350˚F (180˚C) and lightly grease the loaf pan. Coarsely grate the zucchini, put into a sieve, and leave for about 30 minutes to drain.
2 Beat the eggs until light and foamy. Add the sunflower oil, sugar, vanilla extract (if using), and zucchini and mix lightly until combined.
3 Sift the flour and cinnamon into a large bowl. Make a well in the middle, pour in the zucchini mixture, and stir to mix thoroughly. Stir in the chopped walnuts.
4 Pour the mixture into the greased loaf pan and bake for about 50 minutes until firm. Turn onto a plate and cool.
Date & walnut loaf
Cuts into 12 slices
Special equipment 9 x 5in (23 x 13cm) loaf pan
Ingredients
6 tbsp soft butter or margarine, plus extra for greasing
11/2 cups dates, pitted and coarsely chopped
2/3 cup boiling water
1/2 cup granulated sugar
1 large egg
13/4 cups self-rising flour
1 cup walnuts, coarsely chopped
Method
1 Lightly grease the loaf pan with butter and line the bottom with parchment paper.
2 Put the dates into a bowl, pour in the measured boiling water, and leave for about 15 minutes. Preheat the oven to 350˚F (180˚C).
3 Combine the butter, sugar, egg, and flour in a large bowl and beat until well blended. Add the walnuts and dates, plus the soaking liquid, and stir to mix.
4 Spoon into the prepared loaf pan and bake for 11/4–11/2 hours until well-risen and firm to the touch. A fine skewer inserted into the middle of the loaf should come out clean.
5 Let cool in the loaf pan for a few minutes, then turn onto a wire rack and peel off the lining paper. Let cool completely. Serve sliced and buttered, if wished.
Cherry and banana loaf
Omit the dates and walnuts and add 1 cup quartered glacé cherries and 2 mashed large, ripe bananas in step 3.
Date & walnut loaf
Fruity banana bread
Cuts into 12 slices
Special equipment 9 x 5in (23 x 13cm) loaf pan
Ingredients
9 tbsp butter or margarine, plus extra for greasing
13/4 cups self-rising flour
2/3 cup granulated sugar
3/4 cup golden raisins
2/3 cup walnuts, coarsely chopped
1 cup glacé cherries, quartered, rinsed, and dried
2 extra large eggs, beaten
1lb (500g) bananas, weight with peel, peeled and mashed
Method
1 Preheat the oven to 325˚F (160˚C). Grease the loaf pan and line the bottom with parchment paper.
2 Put the flour into a bowl, add the butter, and rub in with your fingertips until the mixture resembles fine bread crumbs. Mix in the granulated sugar, golden raisins, chopped walnuts, and glacé cherries.
3 Add the eggs and mashed bananas and beat the mixture until well-blended. Spoon into the prepared pan.
4 Bake for about 11/4 hours until well-risen and firm to the touch.
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