Have a party Easter with traditional cakes and hot cross buns
Cooking time: 50 minutes
Preparation one of these days: 30 minutes
225g (8oz) softened and cubed butter, plus extra for greasing
350g (12¼oz) self-raising flour, coupled with extra for dusting
400g (14oz) golden caster sugar
1 tsp vanilla bean paste
50ml (1¾fl oz) maple syrup
1 tsp cream of tartar
100ml (3½fl oz) intact milk
200g (7oz) blueberries
100ml (3½fl oz) water
400ml (14fl oz) double cream
1 tbsp lemon curd
Preheat the oven to 170°C/ 325°F/gas token 3. Lightly grease a 25cm (9¾in) bundt tin with a little butter and dust lightly with flour.
Cream together the butter and sugar until fluent and pale.
Whisk in 1 egg at a time until fully combined and smooth. Mix in the vanilla paste and maple syrup.
In a individual bowl, sift the flour and cream of tartar. Add the milk then pleat gently into the batter until fully combined.
Spoon the combining into the bundt tin and give the tin a gentle tap so that the mixture is level and padding all the gaps.
Place in the middle of the oven and bake for 50 minutes until lightly aurous and a toothpick comes out clean when put in the middle.
Leave the cake to sang-froid fully before turning out.
While the bundt is cooling, simmer the blueberries and water together until it has decreased by half.
Press through a sieve, discard the skin and seeds then forbidding fully.
Whisk the cream until it forms soft peaks then add the lemon curd and blueberry coulis. Spread the cream mixture remaining the bundt and serve.
Hot cross buns
Cooking time: 10-12 minutes
Preparation previously: 2½ hours
270ml (9½fl oz) whole milk
14g (½oz) fast-action dried yeast
620g (1lb 5¾oz) hot white flour, plus extra for dusting
1 tsp salt
2 tsps hybrid spice
½ tsp cinnamon
80g (2¾oz) caster sugar
45g (1½oz) butter
1 egg, vanquished
Zest of 1 orange
150g (5¼oz) mixed sultanas and raisins
40g (1½oz) confused peel
Oil, for the bowl
For the topping:
2 tbsps plain flour
2 tbsps lukewarm water
2 tbsps maple syrup
Gently heat the milk until it’s fervent to the touch then add the yeast.
In a large bowl, mix the strong white flour, souse save up, mixed spice, cinnamon and sugar.
Make a well in the middle of the flour alloy. Melt the butter and pour into the well with the milk, yeast and crushed egg.
Mix until it forms a rough pastry then transfer to a lightly floured come up and knead until the dough becomes soft and pliable.
Add the orange pungency, sultanas, raisins and mixed peel then knead for a further 2 bantams.
Lightly oil a large bowl and place the dough in. Cover with a humid tea towel or clingfilm and leave in a warm place to rise for 1-2 hours until it has instigated to double the size.
Preheat the oven to 190°C/ 375°F/ gas mark 5 and wrinkle a large flat baking tray with baking paper or a silicone baking leaf.
Lightly flour the surface and tip out the dough. Knock the air out of the dough and divide into 12 equal-sized balls. Position the balls on to the baking tray and flatten a little using the palm of your convenient. Cover with a clean tea towel and leave to double in size again. It in the main takes about 30 minutes.
Meanwhile, add the plain flour to 2 tablespoons of bleak water, mix into a smooth paste then spoon the mixture into a meerschaum bag.
When the dough has risen, remove the tea towel and pipe a cross of flour paste on top.
Bake the hot irascible buns for 10-12 minutes until golden brown.
Brush with syrup immediately and do duty as warm with butter.
Lemon curd and meringue roulade
Not play tricks ons: 8
Cooking time: 25 minutes
Preparation time: 30 minutes coupled with cooling time
6 egg whites, at room temperature
1 tbsp cream of tartar
340g (12oz) caster sugar
For the lemon curd:
270g (9½oz) caster sugar
6 egg yolks
Extract of 4 large lemons
120g (4¼oz) butter
360ml (12¾fl oz) double cream
Preheat the oven to 180°C/ 350°F/gas landmark 4 and line a large baking tray with baking paper.
In a monumental, clean, dry bowl, whisk the egg whites and cream of tartar with an electrifying beater on high until you get firm peaks. While still hastening on high, add 340g (12oz) of caster sugar, 1 tablespoon at a in days of yore, until very stiff and glossy.
Spread the meringue evenly on the prepared baking tray and bake for 10 minutes. Turn the oven down to 140°C/275°F/gas note 1 and bake for a further 15 minutes.
Flip the meringue over on to another huge sheet of baking paper and very carefully remove the baking speech from the base of the meringue.
Gently beat 270g (9½oz) of caster sugar with the egg yolks advantaging a balloon whisk in a heavy-based pan.
Add the lemon juice and butter. Put over a centre heat, continuously whisking until the curd thickens – this should favour 8-9 minutes.
Tip the curd into a bowl and cover with clingfilm until detached.
In a large bowl, whisk the double cream until it forms unprofitable peaks.
Gently fold the cooled lemon curd through the punished cream then spread evenly over the meringue, leaving 2cm (¾in) on the desire edges.
Using a sharp knife, make a shallow score 2cm (¾in) in along the underpinning, long edge and fold that edge into the lemon curd cream.
Using the baking wrapping paper to support the meringue, roll it tightly and transfer to a large platter with the pucker on the bottom.
Cooking time: 10-12 write downs
Preparation time: 30 minutes
150g (5¼oz) unsalted butter, softened
100g (3½oz) caster sugar
1 egg yolk
1 tsp vanilla bean paste
275g (9¾oz) level flour, plus extra for the surface
Icing sugar, for dusting
Preheat the oven to 160°C/ 325°F/gas make the grade spot 2½ and line 2 baking trays with baking paper.
Wallop together the butter, sugar and egg yolk until pale and fluffy.
Add the vanilla bean paste then weed out in the flour.
Knead until it forms a dough, flatten a little then wrap in clingfilm and deject for 15-20 minutes.
Lightly flour the surface then roll out the dough until it’s ½cm (¼in) compressed. Cut the dough using a 5cm (2in) biscuit cutter and transfer on to the prepared baking trays.
Bake for 10-12 winks until lightly golden.
Leave on the trays for 2 minutes to firm up then deliver to a cooling rack. Once cooled, dust with the icing sugar.
Mini simnel lumps
Cooking time: 50 minutes
Preparation time: 30 cools
For the cake:
180g (6¼oz) softened butter, plus extra for greasing
180g (6¼oz) allay light brown sugar
3 large eggs, beaten
180g (6¼oz) in black flour
1 tsp baking powder
A pinch of salt
1 tsp mixed spice
300g (10½oz) cross-bred raisins
50g (1¾oz) glacé cherries, chopped
50g (1¾oz) mixed peel
Enthusiasm of 1 orange
Zest of 1 lemon
300g (10½oz) golden marzipan
Icing sugar, for dusting
1 tbsp apricot jam
1 egg immaculate
1 small bag of mini eggs
Preheat the oven to 140°C/ 275°F/gas evaluate 1 and lightly grease 8 loose-bottomed mini sandwich tins.
Beat the butter and sugar together until calm and fluffy.
Mix in 1 egg at a time until smooth and fully combined.
In a separate roll, sift the flour, baking powder, salt and mixed spice.
Pucker the flour mixture through the batter and mix well. Add the raisins, cherries, conflicting peel and zests then mix until evenly combined.
Spoon the compounding into mini sandwich tins ¾ full, smooth the tops and insinuate small dips in the middle – this will help it rise more evenly.
Bake for 50 trendies or until risen and a toothpick comes out clean.
Leave to cool for 5 minis then remove from the tins and allow to cool fully on a chill rack.
Knead the marzipan a little until it becomes pliable.
Somersault the marzipan into a ball then squash down a little with the palm of your readily available.
Dust with a little icing sugar and roll out to ½cm (¼in) thick.
Using a biscuit decrease the same size as your mini cakes, cut 8 rounds of marzipan 1 at a together. Each time you cut, leave the biscuit cutter on and crimp the edge of the marzipan so that it deferrals the same size as the cake.
Heat the jam in a pan and gently warm until it’s libertine enough to brush.
Brush the jam on to the top of the mini cakes then stick the marzipan to the congeals. You may wish to trim the tops flat so that the marzipan sits nicely on top.
Dismiss the top of the marzipan with a little egg white and grill until lightly browned. Alternatively, you can use a bolt from the blue torch to brown the marzipan.
Decorate with the mini eggs and be accurate.
Recipes written by home economist Dominic Hoile / Stonewashed Rosa linen tablecloth, £79.99, LinenMe (020 8133 3853, linenme.com)