Trusted British chef recipes, tested at home
This Mary Berry rock cakes recipe rubs butter into spiced self-raising flour, then stirs in sultanas and demerara before binding it with egg and milk. And the batch of 12 from her Classic cookbook takes about 30 minutes, at roughly 180 calories a cake. In her Classic cookbook, Mary says these old-fashioned bakes “should be …
Nigella Lawson’s yogurt pot cake is a plain Italian ciambella, a lemon-and-vanilla ring cake where an empty yogurt pot measures out every ingredient. It yields 16 slices, from her book Nigellissima. She says if there’s a family in Italy without a recipe for yogurt pot cake, she’s yet to meet them, and she loves this …
Nigella Lawson’s flourless peanut butter chocolate chip cookies are made from just a handful of ingredients, no flour, with smooth peanut butter, brown sugar, an egg and dark chocolate chips. The batch makes 16, from her book Simply Nigella. She says she can’t seem to stop making them, and as she makes them, so they …
Nigella Lawson’s chocolate cake with coffee buttercream is a moist, fudgy two-layer chocolate sponge, deepened with espresso and sandwiched and topped with a smooth coffee buttercream. It cuts into 8 to 12 slices, from her book At My Table. She calls it reassuringly easy and very popular in her house, needing nothing more taxing than …
Nigella Lawson’s mine-all-mine sweet and salty chocolate cookies are deeply chocolatey biscuits sprinkled with sea salt, made in a batch of just two. It’s a mix-by-hand recipe for one, from her book Cook, Eat, Repeat. She created it for the lone-dweller facing the unsatisfactory choice of doing without a freshly baked biscuit or making a …
James Martin’s double chocolate cherry brownies fold halved fresh cherries through a rich, dark chocolate batter, then scatter chopped white chocolate and more cherries on top before baking. They use 350g of dark chocolate (minimum 55% cocoa solids) and 150g of white, bake at 170°C (150°C fan, gas 3) for 25-30 minutes, and the recipe …
Nigella Lawson’s chocolate and tahini banana bread is a dark, dense loaf built on overripe bananas, cocoa, dark chocolate chips and a slug of tahini for earthy depth. It bakes in a 1lb (450g) loaf tin at 170°C (150°C fan) for 45-50 minutes and gives about 10 slices, with sesame seeds scattered over the cracked …