Victoria Sponge Cake

Ingredients

225g/8oz butter or margarine, softened at room temperature
225g/8oz caster sugar
4 medium eggs
2 tsp vanilla extract
225g/8oz self raising flour
milk, to loosen

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line 2 x 18cm/7in cake tins with baking paper.
3. Cream the butter and the sugar together in a bowl until pale and fluffy.
4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consitency.
6. Divide the mixture between the cake tins and gently spread out with a spatula.
7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.

Chocolate Brownies

Ingredients

275g/10oz plain chocolate (70% cocoa solids)
275g/10oz unsalted butter
85g/3oz pecans, broken into pieces
85g/3oz milk chocolate, cut into large chunks
85g/3oz white chocolate, cut into large chunks
175g/6oz plain flour
1 tsp baking powder
4 large eggs, lightly beaten
1 tsp vanilla essence
325g/12oz caster sugar

Method

1. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
3. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.
4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.

Ingredients

275g/10oz plain chocolate (70% cocoa solids)
275g/10oz unsalted butter
85g/3oz pecans, broken into pieces
85g/3oz milk chocolate, cut into large chunks
85g/3oz white chocolate, cut into large chunks
175g/6oz plain flour
1 tsp baking powder
4 large eggs, lightly beaten
1 tsp vanilla essence
325g/12oz caster sugar

Method

1. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
3. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.
4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.

Pumpkin pie

Ingredients

For the pastry:
Sweet short crust pastry case
or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.
For the filling:
450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (use the white for another dish)
3 oz/75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
10 fl oz/275 ml double cream

Method

1. Pre-heat the oven to 180C/350F/Gas 4.
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
4. Then lightly whisk the eggs and extra yolk together in a large bowl.
5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
6. Now add the pumpkin pureé, still whisking to combine everything thoroughly. 7. Then pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
8. Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.

Pumpkin Soup

Here is a fabulous recipe from jamie oliver which is great for halloween! 
Ingredients
1 and 1/2 Butternut Pumpkins - diced
1 Onion - roughly chopped
250g Diced Bacon
1 teaspoon Curry
3 Chicken Stock cubes
1/2 cup Cream
1/2 cup Sour Cream

PUMPKIN SOUP. I know you are enjoying your summer and summer recipes in England but over here in Australia we are struggling through Winter, but this soup helps us get through it.

Method
Peel and chop Pumpkin into 2cm size cubes
Peel and Chop Onion
Dice Bacon
Add Pumpkin, Onion, Bacon to a large pot and fill pot with water until the ingredients are nearly covered with water.
Add curry and chicken stock cubes.
Bring to the boil and simmer on a medium heat for 20 mins.
Blend all ingedients and add the cream and sour cream and blend again.
Serve Hot with plenty of cracked Black Pepper and Crusty Bread.

Cinnamon and vanilla ice-cream

Ingredients

1 vanilla bean

300ml cream

1 3/4 cups( 430 ml) milk

1/4 cup(55g) sugar

3 cinnamon sticks, broken.

6 egg yolks

1/2 cup(110g) sugar extra

Method

Split vanilla bean, remove and reserve seeds. Combine vanilla bean and reserved seeds , cream, milk, sugar,

and cinnamon in medium pan, bring to boil. Remove from heat, cover, stand 30 minutes.

Beat egg yolks and extra sugar in small bowl with electric mixer until thick and creamy, gradually stir in milk mixture. Return mixture to same pan, cook, stirring, over low heat, without boiling,until mixture thickens slightly. Strain mixture, discard cinnamon and vanilla. Cover surface of custard with plastic wrap,cool to room temperature. Pour mixture into lamington pan,cover; freeze until almost set.

Chop ice-cream roughly, beat in large bowl with electric mixer, or process, until smooth. Pour into loaf pan, cover ; freeze until firm.

Strain mixture, discard cinnamon and vanilla. Cover

Bread Rolls

This is a beautiful recipe that you would die for while at home.
Ingredients

200g strong flour
5ml spoon salt
7g pack fast action yeast
5ml spoon sugar
150ml warm water

Method

1. Preheat the oven to 220c,gas mark 7.Grease a baking tray.
   
2. .Sieve together the flour and salt into a mixing bowl.
3. Stir in yeast and sugar.
4. Add warm water, mix into a dough.
5. Knead the dough for 10 minutes.
6. Divide the dough into 4 and shape into rolls.
7. Place the rolls on the greased baking tray.
8. Cover the dough and leave to prove for 30 minutes in a warm place until it doubles in size.
9. Bake for 10-15 minutes until golden brown.
   
10. Sieve together the flour and salt into a mixing bowl.
    

American Pancakes

A brilliant recipe that kids will just love! I would really recomend them.

Ingredients

30 g (1 oz) unsalted butter

225 g( 8 oz) plain flour

2 heaped tsp baking powder

1 tsp sugar

250 ml (1/2 pint) whole milk

2 eggs

salt (pinch)

Method

1. melt the butter in a pan or in a microrave and then combine this with all of the other ingredients and a pinch of  salt, if desired, in a blender. Mix until smooth and really well combined. technically, pancake batter should be left to stand for sometime before cooking( Although you don't haveto if your kids are going on about how hungry they are and how much they want pancakes so i will let you off for not leaving it to stand!); You can make it the night before and leave it in the fridge overnight. Otherwise try and leave it for half an hour if you have time. If you don't, don't worry.
2. Heat another knob of butter in a shallow frying pan and then fry the batter in 5-6 cm(2-2 1/2 inch) rounds on both sides until golden brown. Use a palate knife or a fish slice to turn them .