The best potato dauphinoise

I may well have found my favourite form of potato. Don't get me wrong, I love a crispy roast potato (especially *these* maple syrup roasties I enjoyed recently at a Waitrose Christmas Together event). But with this potato dish, you can have crispy, creamy, salty and tender all at the same time. It's the perfect winter warmer - I can't think of anything more comforting that I'd rather have on a cold, dark evening.

Potatoes, drenched in garlic infused cream (there is a fair bit of cream, but i promise it is worth the naughtiness!), made complete with a sprinkling of nutty gruyere cheese.  It is unbeatable as an accompaniment to roast lamb when served bubbling and hot, topped with crispy bacon and laced with salty anchovies to cut through the cream. Floury potatoes work best here, as they soak up the delicious cream. The liquid would roll off waxy potatoes too easily.

I wrote this recipe for Waitrose as part of a Martha Bakes column on cheese, where my whole baked cauliflower cheese also features.

Martha's potato dauphinoise

Ingredients

1kg Maris Piper or King Edward potatoes, peeled
450ml double cream
150ml whole milk
2 cloves garlic, finely chopped
4-5 anchovies, from a jar, drained
4 rashers smoked streaky bacon
50g Gruyère cheese, grated
 

Method

1. Preheat the oven to 180°C, gas mark 4. Slice the potatoes into thin discs using a mandolin, food processor with a slicing attachment or a sharp knife.

2. Pour the cream and milk into a large pan and add the garlic and a few grinds of black pepper. Simmer, then add the potatoes and cook for 5 minutes, stirring occasionally until they start to soften.

3. When the potatoes are partly softened, layer the mixture into a large rectangular baking tin (I use a 28cm x 33cm tin), scattering the anchovies between the layers, and pouring any remaining cream over. Lay the bacon strips over the top of the dauphinoise and sprinkle with cheese.

4. Bake for 30-40 minutes or until the bacon is crispy and the top is golden brown. Serve immediately. 

Pumpkin spice bundt cake + pumpkin leftover ideas

Halloween has now come and gone and left behind a glut of pumpkins that no one seems to know what to do with! 18,000 tonnes of pumpkin are thrown away each year, which is such a crime as pumpkins are delicious in both sweet and savoury form.

My pumpkin spice cake is one of my autumnal go-to recipes. It's an easy, one-bowl recipe and has all the flavour of a carrot cake without you going to the trouble of grating carrots (one of my baking pet-hates, along with lining tins..). Coincidently, this cake is made in a bundt tin that doesn't need lining with paper, so this might be one of the most low-maintenance cakes ever.

To make pumpkin puree from scratch, simply boil or steam peeled chunks of pumpkin until tender, then blend to a puree. Simple! You'll probably have lots more than you'll need for this cake, but try a soup recipes (this one works well with pumpkin) or mix some of the puree into cheese sauce for mac and cheese - works a dream! I also love chunks of pumpkin stirred into curries or roasted in oil and salt as a great potato alternative.

This is a recipe from Twist that I recreated for Tastemade UK.

Pumpkin Spice Bundt Cake

Ingredients:

425g can of pumpkin puree

4 eggs

200ml vegetable oil

150ml milk

250g caster sugar

250g light brown sugar

500g plain flour

2 teaspoons bicarbonate of soda

1 teaspoons salt

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

For the topping:

200g icing sugar

Ground cinnamon and nutmeg, to dust

1.     Preheat the oven to 160oC and prepare a 1.5l bundt tin by greasing well with butter and flouring lightly. As this cake has a high sugar content, it is more likely to caramelise and stick to the tin, so the layer of flour helps prevent this.

2.     In a large mixing bowl, beat together the pumpkin puree, eggs, oil, milk and both sugars until they are well blended.

3.     Using another bowl, combine the flour, bicarbonate of soda, salt and spices. Fold the dry ingredients into the wet ingredients and mix until smooth, with no large lumps of flour remaining.

4.     Pour into the prepared tin and bake for 50 minutes, or until a skewer inserted comes out clean. Leave the cake to cool for 10-15 minutes, or until the pan is cool enough to touch. Use a plastic spatula or knife and run it around the edges of the tin if the cake looks like it might be stuck. Invert onto a cooling rack and leave to cool completely before decorating.

5.     For the topping, mix the icing sugar with a tablespoon of water to make a thick paste. Pipe a thick ring around the top of the cold bundt, then tap the rack firmly on the work surface to encourage it to start spreading and to drip down the edges. Dust with a little nutmeg and cinnamon before moving to a cake stand or large plate to serve. This cake will keep for 5-6 days and still be beautifully moist.

Cinnamon Swirl Muffins

I harp on and on about simple recipes being the best, but when you can be delving into warm, fresh-from-the-oven muffins in under an hour, who can blame me? These might just be my favourite muffins I've ever made; all the flavour of a hot cinnamon bun in a quarter of the time and effort. You can use whatever nut you have to hand instead of the almonds.

My little trick for perfectly domed, light muffins is simple: add steam! Creating a moist environment in the oven stops a crust forming on the top prematurely, so the muffins can expand fully before browning. You don’t need any fancy equipment to achieve this either – simply fill one or two holes in your muffin tin with boiling water and bake.

Cinnamon Swirl Muffins

Recipe written by Martha Collison for Waitrose Weekend

Ingredients:

275g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
75g caster sugar
1 Waitrose British Blacktail Medium Free Range Egg
150ml natural yogurt
175ml whole milk
4 tbsp vegetable oil
1 tsp vanilla extract

FOR THE CINNAMON FILLING
75g light soft brown sugar
75g almonds, chopped
2 tsp ground cinnamon
 

Method

1. Line a 12-hole muffin tin with 10 muffin cases and preheat the oven to 200ºC, gas mark 6.

2. Combine the flour, baking powder, bicarbonate of soda, salt and caster sugar in a large bowl, and make a well in the centre.

3. Whisk together the egg, yogurt, milk, oil and vanilla in a jug, then slowly pour the wet ingredients into the well in the dry ingredients. Use a balloon whisk to gently mix the ingredients together until they are just combined, then stop stirring, as overmixing the batter will make your muffins tough.

4. In a bowl, combine the soft brown sugar with the chopped almonds and cinnamon until well mixed. Spoon a teaspoon of muffin mixture into each case, then sprinkle a teaspoon of the cinnamon sugar over the top. Repeat, alternating the mixtures, until the batter is used up. Sprinkle any remaining cinnamon mix over the top of each muffin.

5. Fill the tin’s 2 remaining holes with boiling water (this will create steam in the oven that helps the muffins rise) and bake the muffins for 15-20 minutes, or until risen and golden brown on top. Allow to cool briefly before enjoying warm. These muffins will keep for up to 2 days, but are best eaten straight away.  

What are your go-to muffin recipes? Let me know if you decide to give these a go!

4 Minute Ad Bakes with British Gas!

I am often impatient when it comes to cooking, and love bakes that can be created quickly and easily. When I crave a flavour or a particular bake, I try to have a few shortcuts up my sleeve to achieve them more quickly than usual. Crave is a book all about this phenomenon, containing some ‘instant’ recipes that can be made in less than 20 minutes, ranging to recipes that are worth waiting for.

I’ve gone one step further, simplifying my recipes even more so that when you get a little peckish in the advert breaks, you can nip into your kitchen and whip up some treats!

I’ve joined forces with British Gas to create bakes that are not only super fast, but use so much less energy than regular bakes too, shown by my smart energy monitor connected to my smart meter. I care deeply about the environment and changing climates and the effect this has on people across the globe, which is why I work with Tearfund, so this is a small step in the right direction. Ready in just a few minutes, these recipes also use energy-efficient methods to encourage smarter baking, such as using the microwave rather than the oven, only filling the kettle with the exact amount of water needed, and using a bit of elbow grease instead of the food processor.

Here are 4 of my favourite quick-fix recipes that you can knock up instead of watching the ad breaks. Try them for yourself in the next ad break and share photos of your creations with me on social using #adbakes!

Peanut butter truffles

Adapted from Twist

Ingredients:

Makes 10 tasty truffles

     1 tbsp (15g) butter

   50g smooth peanut butter

   1 tbsp soft light brown sugar

   50g icing sugar

   75g chocolate

Method:

1.     Pulse together the butter and peanut butter in a food processor until they are well combined.

2.     Add in both of the sugars and pulse again until the mix starts to clump together - it will be quite crumbly.

3.     Roll the mixture between your hands into small evenly shaped balls and place onto a baking tray. You can shape all the mixture now, or make a few truffles and save the rest to shape later.

4.     Put the chocolate in a heatproof piping bag and melt in the microwave, then drizzle the truffles with the melted chocolate.

5.     Eat immediately or chill and enjoy later – they’re great for giving as gifts!

Energy saving top tip: Use the microwave to melt the chocolate, rather than a saucepan on the hob – it’s quicker and uses less energy.

 Lemon and pistachio cheesecake pots

Adapted from Crave

Ingredients for the base:

     4 digestive biscuits

    40g pistachio nuts + extra to decorate

25g butter

Ingredients for the cheesecake:

200g full-fat cream cheese

 ½ lemon, juice and zest

 2 tbsp icing sugar

2 tbsp lemon curd

Method:

1.     Melt the butter in the microwave for around ten seconds.

2.     Crush the biscuits in a sealed baguntil they are finely ground, then add the pistachios and roughly crush.

3.     Add the butter and stir through the crushed biscuits, then divide the mixture into two small glasses, pressing it down to create an even layer.

4.     Beat the cream cheese, lemon juice and icing sugar together in a small bowl until the mixture is smooth.

5.     Stir through half the lemon zest, saving the rest for decoration.

6.     Add a layer of the cream cheese mixture and then lemon curd alternately on top of the biscuit base, finishing with a spoonful of cheesecake.

7.     Top with the remaining lemon zest and a few chopped pistachio nuts – and enjoy!

Energy saving top tip: Melt the butter in the microwave instead of on the hob for half the energy use. For even more energy saving, crush the biscuits and pistachios by hand using a handy rolling pin rather than the food processor – you’ll burn some calories too!

  Martha’s microwave brownie

Adapted from Twist

Ingredients:

 50g butter

1 egg

 2 tbsp light brown sugar

3 tbsp caster sugar

2 tbsp cocoa powder

2 tbsp plain flour

1 tbsp chocolate chips

 Whipped cream and chocolate shavings, to decorate

Method:

1.     In a small bowl, mix together the butter and both types of sugar.

2.     Microwave for one minute, stirring halfway through – the sugar and butter will start to melt together.

3.     Leave the sugar to cool for a minute, then beat in the cocoa powder followed by the egg.

4.     Fold in the flour gently - you want to avoid developing too much gluten, which would make it rise too much and take on a tougher texture. Stir in the chocolate chips.

5.     Divide the mixture between two ramekins – you can refrigerate this and microwave later on for a midnight snack.

6.     Microwave for a further 30-45 seconds - it will rise and fall a little while cooking and it should still be slightly gooey when done.

7.     Serve with a big dollop of whipped cream and chocolate shavings, and then get stuck in with a spoon!

Energy saving top tip: Make sure to only use the microwave for a short time to keep your brownie nice and gooey – you’ll save energy and avoid over-baking.

  Coconut and lime teacup pudding

Adapted from Crave

Ingredients:

 50g butter at room temperature

50g self-raising flour

50g caster sugar

 1 egg

25ml coconut milk

½ lime, zest and juice

 25g granulated sugar

Method:

1.     Grease two porcelain teacups or ramekins with plenty of butter and set to one side.

2.     In a small bowl, beat together the butter, flour, caster sugar and egg until they resemble a smooth, thick batter.

3.     Fold through the lime zest and divide the mixture between two teacups.

4.     Mix together the coconut milk, lime juice and granulated sugar in a small jug.

5.     Pour this mixture over the top of the two puddings so the top is covered in liquid.

6.     Save the cost of heating up your oven and cook in the microwave on full power for two minutes until the cake is risen and the top is springy – it’s quicker and far more energy efficient.

7.     Allow to cool for a minute or two before turning out onto a plate or enjoying straight from the cup.

Energy saving top tip: Forget the ten-minute technical, pop your brownie mix in the microwave instead of the oven for a fraction of the time and energy.

To find out more about energy efficiency in the kitchen, take a look at British Gas’ tips here

Earl Grey, caramel and chocolate loaf cake

Why have a cup of tea and a slice of cake when you can have both together? Aromatic earl grey is infused into every area of this cake. It elevates an often bold and brash slab of cake into something delicate and refined, with the tea creating a refreshing backdrop. I like to sprinkle loose-leaf tea over the top of the cake as the vibrant blue cornflowers’ pop against the creamy caramel.

Recipe taken from Crave: brilliantly indulgent recipes

Earl Grey, caramel and chocolate loaf cake

Makes 1 loaf cake

Preparation time: 20 minutes

Cooking time: 35-40 minutes

Ingredients:

For the sponge:

3 Earl Grey teabags

150ml boiling water

125g plain flour

125g caster sugar

100g soft light brown sugar

50g cocoa powder

1 tsp bicarbonate of soda

60g butter

1 egg

125ml natural yoghurt

For the Earl Grey caramel sauce:

250g caster sugar

100ml water

100g butter

125ml double cream

1 teaspoon flaked sea salt

1 Earl Grey teabag

Loose leaf earl grey (with the blue flowers, to decorate), optional

Method:

1.     Preheat the oven to 180oC/160oC fan/gas mark 4 and grease and line a loaf tin with baking parchment.

2.     Place the Earl Grey teabags into a mug or small jug and pour the boiling water over the top. Allow to brew for 5 minutes.

3.     Whilst the tea is brewing, stir together the plain flour, sugars, cocoa powder and bicarbonate of soda in a large bowl.

4.     Melt the butter in the microwave or in a small saucepan and discard the teabags from the tea. Whisk the butter, yoghurt, eggs and tea together.

5.     Pour the wet mixture into the dry ingredients, whisking until a smooth batter has formed. It will be fairly runny but this is normal. Scrape the batter into the loaf tin and bake for 35-40 minutes or until risen, and a skewer inserted should come out clean.

6.     Whilst the cake is baking, gently heat the cream in a small saucepan with the earl grey teabag until the cream is steaming and slightly coloured by the tea. Pour into a small jug and set to one side to infuse for 5 minutes, then squeeze out the teabag and discard.

7.    Place the sugar and water together in a heavy-bottomed saucepan and stir briefly to combine. Set over a medium heat and allow the mixture to bubble and turn golden brown in colour. Try not to stir the mixture while it caramelises or the sugar might crystallise – swirl the pan occasionally instead if the caramel is colouring unevenly.

8.     When the sugar reaches a dark amber colour and starts to smell caramelised, remove from the heat and stir in the butter. The mixture will splutter and bubble, so be careful when adding it in. Pour in the infused double cream slowly, stirring as you add it. Return the mixture to the heat for 1 minute, then stir in the sea salt. Allow the caramel to cool slightly and taste it to see if you need to add any more salt.

9.     Allow the cake to cool for 10 minutes in the tin, then carefully remove and transfer to a cooling rack. Pour over the caramel sauce and leave to set briefly before sprinkling with loose leaf earl grey, slicing and enjoying.

Yogurt and berries cake

Summer has finally arrived and brought with it the incessant desire to be both outside enjoying the sun and to be baking using fresh, summery ingredients. It's a tough life, really, it is. Red berries are the jewels of the season and look and taste stunning when treated properly.  The are the substance and adornment of this loaf cake, paired with a tangy yogurt sponge and icing. The form of this cake was a happy accident. I tried painfully to make it work as a bundt cake, but the tender sponge and sticky berries gave me trial after trial of half-stuck cakes with no success. My solution was to loaf it up, and I love the new appearance with a cascade of berries down the centre.

Adding acidic yogurt to cake batter makes the sponge soft and tender - perfect for a light treat on hot days.
 

Yogurt & berry loaf cake

Ingredients

115ml vegetable oil
2 Waitrose British Blacktail Free Range Medium Eggs
200g Greek yogurt
250g caster sugar
200g plain flour
½ tsp salt
2 tsp baking powder
150g frozen mixed berries

FOR THE YOGURT ICING
50g unsalted butter, softened
50ml Greek yogurt
250g icing sugar
1 tbsp Cooks’ Homebaking Freeze Dried Strawberries and Raspberries, mixed, to decorate
150g fresh berries, to decorate

Method

1. Preheat the oven to 180°C, gas mark 4 and grease and line a 900g loaf tin with baking parchment. In a large mixing bowl, beat together the oil, eggs, yogurt and caster sugar until they form a smooth paste. Sieve over the flour, salt and baking powder and mix until just combined (overbeating will result in a tough sponge). Fold through the frozen berries and spoon into the lined tin.

2. Bake for 50-55 minutes, or until a skewer inserted into the cake comes out clean and it is golden on the top. Allow to cool for 10 minutes in the tin, then turn out and allow to cool completely.

3. To make the yogurt icing, beat the soft butter in a small bowl using an electric whisk until smooth, then add the yogurt and beat again until well combined. Add the icing sugar a little at a time, whisking until thick and fluffy. Chill until ready to use.

4. When the cake is completely cool, use a palette knife to spread the icing onto the top. Sprinkle over the freeze-dried berries and arrange the fresh berries over the top. This cake will keep for up to 3 days in the fridge, but is best eaten straight away.

Recipe written for and published by Waitrose Weekend

Gulab jamun with cardamom and rose syrup

I adore Indian food, but the baker in me can't help but be a tad disappointed by the lack of authentic dessert menus in so many Indian restaurants. I normally gorge on so many papadums and hunks of peshwari naan that I'm far too full for pudding anyway, but I always like having the option. 

I've recently made more effort to try and discover sweet treats from different cultures, and have had gulab jamun on my hit list for a while. Whilst we were shooting Crave, my lovely food stylist Annie Rigg often turns up with exciting treats for us to try, and mid-shoot I turned up and a parcel of the most delicious, sticky gulab jamuns were sat on the table. I was instantly hooked on the syrup-saturated doughnuts and promised myself i'd recreate my own version at some point.

When Waitrose briefed me saying they wanted an Indian-inspired bake for my column, this was the time to try. I spent a few days testing different ratios and getting to grips with baking with milk powder (the basis of these doughnuts), but I think I've settled on a recipe that I am really happy with. The key is getting the oil to the right temperature. Too high and the middles of the gulab won't cook and they will be too hard to absorb the syrup, but too low and they will be soggy and collapse during the soaking time. The oil should only be bubbling very gently, and the balls take a while to get colour on them. 

This dessert is all about the syrup. The fried balls of dough would be bland without being doused in syrup, so allow enough time for it to be absorbed.

Recipe taken from here or found in Waitrose Weekend this week (4th-11th May):

Ingredients

FOR THE SUGAR SYRUP
300g caster sugar
5 green cardamom pods, slightly crushed
1 tsp rose water

FOR THE GULAB JAMUN
125g dried skimmed milk powder
3 tbsp plain flour
1 tsp baking powder
25g ghee (or butter)
150ml whole milk
Vegetable oil or ghee, to deep fry
Pistachios, chopped, to serve
 

Method

1. Begin by making the sugar syrup. In a small saucepan, combine 150ml cold water with the caster sugar and cardamom pods. Simmer over a low heat for 1-2 minutes, stirring all the time until the sugar has dissolved and the syrup looks slightly thicker. Remove from the heat and stir in the rose water, then set aside.

2. Next make the gulab jamun. Combine the milk powder, flour and baking powder in a mixing bowl. Melt the ghee or butter in the microwave or in a small saucepan, then add to the dry ingredients.

3. Mix the ingredients together, adding the milk a little bit at a time until a soft, slightly sticky dough forms. Leave to stand for 2-3 minutes to firm up before rolling into 25 small round balls with damp hands. If the dough is too dry and starts to crack, add a little more milk to make smooth, round balls.

4. Heat enough oil or ghee in a medium saucepan to come halfway up the pan until it reaches around 150ºC on a thermometer. Try not to let the oil get any hotter than this or the balls won’t be cooked in the centre. Cook them in small batches for 5-7 minutes, stirring often to get an even golden colour on the outside. Remove from the oil with a slotted spoon and place on a piece of kitchen roll to absorb the excess oil. Cool for 3-4 minutes then place in a deep baking tin (a brownie tin works well).

5. Place the syrup over a low heat and warm gently, then pour the syrup over the gulab jamun. Leave to soak for 1 hour before sprinkling with chopped pistachios. To enjoy them warm, heat with the syrup in the microwave in a non-metallic container for 20 seconds.
 

Pistachio and rose polenta cake

Great gluten-free recipes are like gold dust. I find so many recipes claim to be gluten free, but lack in texture or flavour due to flour substitutes and other additions. Using polenta is a fantastic replacement for flour. It's more than a replacement - it has its own unique flavour and texture which works perfectly. Ground almonds also add structure and a nuttiness. Use any kind of nut you fancy - I've used a mixture of pistachio which lends its vibrant colour to the batter.  

Also, crystallising nuts is FUN! I experimented with it for the first time for this cake and they are both easy and beautiful - almost sparkling on the top of the cake. It does feel unnatural and slightly wrong to add nuts to syrup and stir until it clumps and becomes dry, but that's almost what makes it so much fun; it breaks the normal sugar work rules. Rose and pistachio work together like a dream too.

Recipe written for Waitrose Weekend. Find my recipe here.

Ingredients

FOR THE CAKE
100g pistachios
100g ground almonds
100g polenta
1 tsp gluten free baking powder
225g butter, softened
225g caster sugar
3 large Waitrose British Blacktail Eggs

FOR THE CHRYSTALLISED PISTACHIOS
50g caster sugar
50g pistachios

FOR THE ROSE ICING
75g icing sugar
1 tsp rose water
Cooks’ Ingredients Pretty Rose Petals, to decorate
 

Method

1. Preheat the oven to 170°C, gas mark 3, grease and line the base and sides of a 20cm loose-bottomed tin with baking parchment.

2. To make the cake, place the pistachios into a food processor and pulse for around 30 seconds until the nuts are the same texture as the ground almonds. Tip into a small bowl and add the ground almonds, polenta and baking powder.

3. Cream together the butter and sugar using an electric hand whisk until light and fluffy. Add the eggs one at a time, beating well between each addition. Stir in the dry ingredients and beat until smooth. Scrape the batter into the prepared tin and level the surface. Bake for 45-50 minutes until risen and firm. Test the cake using a skewer – it should come out clean when inserted into the centre. Leave to cool completely on a wire rack. The cake may sink slightly in the centre, but this is normal for polenta cakes.

4. While the cake is baking, make the crystallised pistachios. Place the sugar and 50ml of cold water into a small saucepan and bring to the boil. When the sugar syrup reaches 135°C on a sugar thermometer and it just starts to colour around the edges, remove from the heat and tip in the pistachios. Beat rapidly with a balloon whisk so the syrup crystallises around the pistachios, then tip onto a sheet of baking parchment to cool completely. When cool enough to handle, pull apart to separate the nuts.

5. To make the icing, combine the icing sugar and rose water in a small bowl with just enough water to make a thick icing. Drizzle all over the cooled cake, then roughly chop the crystallised pistachios and sprinkle over the top with a few rose petals before serving.

Post-Easter Smash Cookies

We’ve reached that post-Easter lull, where the food, festivities and bank holidays are over and normal life has resumed. I get so excited about collecting all the chocolate, but I am TERRIBLE at eating Easter Eggs! There is a stash in the corner of my kitchen of half eaten chocolate shells, and even a few unopened eggs still in their shiny foil wrapping. I’m lucky to receive so many from generous friends and family, but I struggle to have more than a nibble without getting a bit bored of the overwhelming sweetness.

For years I have been using up my leftover Easter chocolate in the form I love most – baking. My grandma actually got wise to the fact that I melt most chocolate I’m given into bakes years ago, so has resorted to giving me bars of cooking chocolate at Easter instead of an egg. I find having a few clever recipes up your sleeve that can use up odds and ends really useful. These cookies are a recipe I turn to week after week, adding handfuls of whatever I’ve got leftover to create deliciously different biscuits every time.

This recipe is a twist on my cookie recipe from my recipe book, Twist. I spent months trying and testing all manner of cookie recipes, combining ideas and methods until I’d settled on what I think is the perfect cookie (and I’m picky, so I don’t use this term lightly!). I use a combination of caster sugar and soft light brown sugar so the dough takes on a caramel-like sweetness from the molasses in the brown sugar but also holds together well. I also use both plain and strong plain flour, finding that the extra gluten in the strong plain gives the cookies another level of chewiness.

Chilling the dough is a really important step, as it allows the butter to solidify which means your cookies will spread more slowly when baked, which is what creates that gooey melt-in-the-mouth softness that we crave from a good cookie. I often freeze a few shaped balls of cookie dough too, as they always taste best fresh and you can bake them from frozen (15-17 minutes at 160oC fan). Use an ice-cream scoop to get perfectly circular cookies every time!

---

Post-Easter Smash Cookies

Adapted from Twist: Creative Ideas to Reinvent Your Baking

Makes 15 large cookies

Ingredients:

150g plain flour

100g strong plain flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

140g butter, softened

120g light brown sugar

100g caster sugar

1 teaspoon vanilla extract

1 large egg

100g-150g broken Easter chocolate (I used a mixture of mini eggs and chocolate eggs)

1. In a large bowl, beat together the soft butter with both the sugars using a wooden spoon. Beat the mixture until they are well combined, but there is no need for it to be light and fluffy.

2. Add the vanilla extract and egg to the butter mixture and beat again until all the ingredients are smooth.

3. In a separate bowl, combine the remaining dry ingredients. You need the raising agents to be evenly distributed throughout the cookie dough so they all get the same rise, so make sure they are well mixed.

4. Pour the dry ingredients into the wet mixture and fold using a spatula until a stiff dough forms. Mix in the easter chocolate last, until well combined. 

5. Refrigerate the dough for at least 30 minutes (up to 72 hours for optimum flavour and texture). Preheat the oven to 170oC. Grease and line 2 large baking trays with baking paper or a silicon baking sheet.

6. Use a small or large ice-cream scoop (a teaspoon or tablespoon will work too, but won’t be as regularly shaped) to form balls of dough and place onto the trays, leaving enough space for each to spread out. Try not to roll the balls of dough, as the ragged top created by the scoop will give the cookies the traditional cracked surface.

7. Bake for 12-15 minutes, or until the mixture has spread out and browned around the edges. Remove from the oven - they should look undercooked in the middle - and allow to cool for at least 10 minutes.

Afternoon tea adventures: Cutter and Squidge

Afternoon tea is one of my favourite foodie experiences. It's so unnecessary; a feast of sandwiches and sugary treats in the middle of the afternoon - but decadent and delicious so you won't hear me complaining!

Last week I was invited to sample the afternoon tea at Cutter and Squidge (how adorable is the name?) - an all natural bakery in Soho, London. When I mentioned that the cakes were 'all natural', my boyfriend gave me a doubtful look saying 'really? You're taking me to a 'clean-eating' cake shop?'. However, let me assure you that you won't see green juice and raw brownies in this bakery. Their cakes and goodies are all natural in the best sense of the word - proper British butter, natural colours and flavourings and fresh ingredients used wherever possible. Everything we ate was bursting with flavour and you could taste the quality of the ingredients used.

The bakery itself is beautiful, with towering cakes in the counter and colourful yet tasteful decorations hanging on the white pinboard style walls. Apparently there is a secret garden downstairs - I'm planning on going back to check that out at some point! We arrived at around 2:30pm and the cafe was packed; a good sign of things to come but meant it took a while for us to be seated and served.

Each part of the afternoon tea was served in a bamboo steamer, meaning you could reveal each layer of treats one at a time. We thought this was a really fun and novel idea, and it paid homage to the Lui sister's (who own the bakery) Asian heritage. Alongside the usual sandwich offering (the smoked cheese and caramelised onion was a winner!), Cutter and Squidge serve warm Cheese Clouds as part of the experience and these were a real highlight. Light-as-air choux pastry puffs flavoured with herbs and tangy cheese - so moreish! The savoury layer of this afternoon tea really impressed me. I'd already been to Cutter and Squidge for cake, so I knew the sweet stuff would be amazing, but the savoury was really something special. I loved having savoury sweetcorn scones with cream cheese and tomato chutney. It made the tea feel more balanced and was a welcome change from the norm of jam and cream.

Onto sweets. I'd been hyping up Cutter and Squidge cakes to everyone since I last went, and the expectation was thoroughly lived up to. As well as stunning lemon dream cakes and cheesecake brownies, there was an array of mini bites to sample. It really felt like we got to taste the best of what the bakery had to offer, which I think every good afternoon tea should do. The millionaires tart, passionfruit macaron and smore's bite were stand-out treats. One thing I'd not experienced before was the famous Biskie. They consist of two cookies sandwiched with a deliciously fresh buttercream (specially created in house to reduce sugar and butter and pack full of fresh fruit) and a little pearl of goodness in the centre. Ours were raspberry, rose and lychee, which I was delighted by as lychee is one of my favourite flavours. Look how stunning they are! The white chocolate pearl in the centre bursts as you bite into it, releasing a divine lychee gel.

Once we'd finished eating, anything we hadn't finished was boxed up beautifully to take home which is a real nice touch, as afternoon teas can sometimes be a little overwhelming! We left comfortably full, but not feeling guilty for engaging in gluttony, as the fresh flavours and light touch made it a joy to eat. It wasn't overly fancy, but if you're looking for a fun, relaxed take on afternoon tea in Central London, I would highly recommend checking them out. If not - just go for the cake! Their London Fog tea latte is what dreams are made of. Find out more here.

Martha's Afternoon Tea ranking:

Savouries: 7/10

Sweets: 8/10

Service: 6/10

Atmosphere: 6/10

Overall experience: 7/10

Been to Cutter and Squidge? Leave me a comment on what you thought, or recommend other great afternoon tea haunts - I'd love to hear them!

Chocolate simnel cake

Easter highlights our love of chocolate as a nation. I adore baking with chocolate, so it creates some fun baking challenges for me. However,  dried fruits also pop up from their post-festive slumber have their moment at Easter, appearing in everything from hot cross buns to simnel cakes. I, like many other young people, am not a fruitcake fan. There is nothing quite as disappointing as biting into a 'chocolate chip' cookie and finding that the chocolate is actually a chewy, slightly bitter raisin. So deceptive. 

Dried fruit has its place if it is properly soaked in delicious things like tea or rum and made the star, but so often it is found mashed into overbaked fruitcakes or scattered limply over flapjack in a bid to make them look healthy. Well, I say no to this, and hello to chocolate simnel cake. You won't find a single currant in sight, and in its place is a decadent and dense chocolate cake, smothered in chocolate ganache and topped with chocolate covered marzipan balls. Some say you can't beat a classic, but I think that *sometimes* you can. 

Find in all its glory in the Waitrose Weekend paper this week alongside my hot cross buns, Easter Egg iced gems and coconut marshmallows! Recipe here or below:

Ingredients

FOR THE CAKE
125g butter, melted, plus extra for greasing
250g plain flour
300g soft light brown sugar
30g cocoa powder
2 tsp bicarbonate of soda
½ tsp salt
100g 70% dark chocolate
250ml buttermilk
2 medium Waitrose British Blacktail Eggs, beaten

FOR THE MARZIPAN TRUFFLES
200g marzipan
50g dark chocolate

FOR THE GANACHE
200g dark chocolate
100ml double cream
 

Method

1. Preheat the oven to 170ºC, gas mark 3 and then grease and line the base and sides of a 20cm round tin with baking parchment. Place the plain flour, sugar, cocoa powder, bicarbonate of soda and salt into a large bowl, then stir to combine.

2. Melt the chocolate and butter together in a heatproof bowl over a small saucepan of boiling water or in the microwave until smooth, then remove from the heat and stir in the buttermilk followed by the beaten eggs. Pour the wet mixture into the dry ingredients, whisking until a smooth batter has formed. Spread the batter into the prepared tin, smoothing the top with a spatula.

3. Bake for 50-55 minutes until risen and a skewer inserted to the centre comes out clean. Leave to cool in the tin for 30 minutes before turning out onto a cooling rack to cool completely.

4. To make the marzipan truffles, roll the marzipan into 11 equal-sized balls and prepare a sheet of baking parchment. Melt the chocolate in the microwave or in a bowl over simmering water, then use a fork and spoon to dip the marzipan balls into the chocolate and coat completely. Transfer to the baking parchment and leave to set at room temperature.

5. To make the ganache, finely chop the dark chocolate and place into a bowl. Heat the cream in a small saucepan until steaming, then pour the cream over the chocolate and stir until completely combined. If there are any lumps in your ganache, microwave in short bursts, stirring often, until they have melted. Allow to cool for 10 minutes at room temperature.

6. Slice the cool cake in half using a serrated knife and place the bottom half onto a cake stand or serving plate. Spread half the ganache over the bottom layer and place the final layer onto the top. Cover with the remaining ganache and then arrange the marzipan truffles around the top edge.

Feta, spinach and parsley börek

Feta cheese is one of my favourite kinds of cheese; salty, tangy and crumbly - and perfect for baking. These Turkish parcels made from flaky filo and packed with zesty herbs make a brilliant snack or starter. I serve mine with a yoghurt and parsley dip.

Recipe here or below:

Martha Collison's feta, parsley & spinach börek

Ingredients:

FOR THE BÖREK
270g pack Jus-Rol 6 Filo Sheets
1 tbsp olive oil
2 cloves garlic, finely chopped
2 tsp ground cumin or Cooks’ Ingredients Herby Zaatar
250g feta cheese
150g spinach, roughly chopped
½ x 25g pack parsley, finely chopped
½ x 25g pack mint, leaves only, finely chopped
Finely grated zest and juice ½ lemon
1 large Waitrose British Blacktail Egg, beaten
75g butter

FOR THE LEMON PARSLEY DIP
100g Greek yogurt
Finely grated zest and juice ½ lemon
½ x 25g pack parsley, finely chopped
 

Method

1. Preheat the oven to 200°C, gas mark 6 and line 2 baking trays with baking parchment. Remove the pastry from the fridge.

2. Warm the olive oil in a small frying pan over a medium heat and add the garlic. Fry for 1 minute or until softened and starting to go brown, then stir in the cumin or zaatar and remove from the heat.

3. Crumble the feta into a large bowl and add the fried garlic mix, spinach, chopped herbs and lemon zest. Stir to combine, then add the juice and the egg and mix again until everything is combined. Season.

4. Melt the butter in the frying pan you used to fry the garlic (don’t worry if you get specks in the melted butter, they make it more flavoursome).

5. Unroll the filo pastry so that all the sheets are directly on top of one another in a block. Slice the pastry lengthways into 3 rectangles, cutting through the layers to form 18 long strips in total.

6. To assemble the börek, lay out a strip of pastry and brush with butter. Place a heaped teaspoon of mixture into the bottom corner of the filo. Fold the pastry and filling over to create a small triangle concealing the filling. Continue to flip the triangle across the pastry strip like you are making a samosa, until the filling is covered and the pastry is used up. Repeat with the remaining filling and pastry.

7. Arrange on the baking trays and brush with any remaining melted butter before baking for 20-25 minutes, until golden brown. Meanwhile make the dip. Beat together all the ingredients in a bowl and season. Serve the börek hot or cold with the lemon parsley yogurt dip on the side.
 

Route 66 Rocky Road

Cranberries, peanut butter, popcorn and marshmallows - this rocky road has it all. Watch me making it for Waitrose TV below, or see the recipe in Twist or below!

Ingredients

100g butter
100g peanut butter 200g dark chocolate, chopped
100g milk chocolate, chopped
2 tbsp golden syrup
50g peanuts                  
50g dried cranberries
50g mini marshmallows
50g toffee popcorn
You will also need a20 x 30cm baking tin.

Method

1. Line a 20 x 30cm tin with baking parchment.

2. In a large heatproof bowl set over a pan of simmering water, melt the butter, peanut butter and both chocolates together until they are smooth. Stir in the golden syrup.

3. Roughly chop the peanuts and mix them with the cranberries, mini marshmallows and popcorn. Add these dry ingredients to the chocolate and mix to combine. Make sure all the popcorn is well coated in chocolate or the rocky road won’t stick together.

4. Press the mixture into the tin using the back of a spatula or wooden spoon, then chill in the fridge for at least two hours to set.

5. Use a sharp knife to slice it into 12 bars. To keep it as solid as possible, store in the fridge until ready to eat. It will keep for up to two weeks.

St Patrick's Day - Irish Potato Farls

Happy St. Patricks Day! I hope you're all celebrating with hearty Irish food, Shamrocks and pints of Guinness.

I visited Northern Ireland a couple of months ago in the bitterly cold November months and had a fabulous time learning about the culture and doing a few cake themed events with the charity Tearfund who I work closely with. We did events in different churches across NI in both Holywood and Portglenone, where I had the pleasure of meeting Ireland's-own bake off star Andrew Smyth's family. We raised a phenomenal amount of money (enough to provide 30,000 meals for hungry people!) and it was a privilege to be able to spread the message of Tearfund's amazing work and what needs to be done to make life better for those experiencing drought and famine. We have a few more Cakes, Bakes and Faith tour dates booked for this summer across the UK - follow me on Twitter for more information. Our next event is Kingston on the 22nd March, tickets are available here.

I ended my trip with a tourist day up to the northern coast and visited Giant's Causeway and the Carrick-A-Rede Rope bridge - both absolutely breathtaking places. I'd thoroughly recommend spending time there and hope to go back (maybe in the summer when it is a little warmer!).

The food in NI is divine and the people I met were so passionate about letting me experience the very best. I tried cinnamon scones (fresh and warm, dripping with butter!), Hot Toddy, Potato Farls and Wheaten bread - all so interesting and different.

My favourite was potato farls. Incredible, soft potato dough triangles fried in butter; what's not to like? I've created my own recipe for Waitrose, served up with a green herb butter. They are super easy to make and go perfectly with a full-english or a bowl of soup.

Recipe below or in the Waitrose Weekend paper this week (18th-25th March).

Ingredients

FOR THE HERB BUTTER
100g butter, at room temperature
½ x 25g pack parsley, finely chopped
½ x 25g pack chives, finely chopped

FOR THE POTATO FARLS
400g floury potatoes, such as King Edward
50g butter
50g plain flour
½ tsp baking powder
Butter, for frying
 

Method

1. First make the herb butter. Beat the soft butter with the chopped herbs in a small bowl. Season, then roll up tightly into a sausage shape in a sheet of clingfilm and refrigerate until needed.

2. Meanwhile, peel the potatoes and chop them into small chunks. Bring a pan of water to the boil and cook the potatoes until they are tender – this should take around 10-15 minutes.

3. When the potatoes are soft, drain and allow them to air-dry in a colander for a couple of minutes. When dry to the touch, tip into a large bowl and mash the potatoes until no lumps remain. Add the butter to the mashed potatoes and mix until melted and combined.

4. Add the flour and baking powder to the potato mix, and stir until the mixture comes together as a dough. Season generously and stir again. Tip out on to a lightly floured surface and knead for 1-2 minutes until the dough is smooth and soft. Divide into 3 equal-sized pieces.

5. Roll each portion of dough out into a circle around 1cm thick and then cut into quarters. Melt a knob of butter in a large frying pan over a medium heat, then fry the farls, 4 at a time, for 3 minutes on each side or until browned and crisp on the outside. Repeat with the remaining farls. Serve hot with the herb butter spread liberally over the top.
 

Semlor buns

My first thought on tasting one of these buns was 'why haven't I discovered this sooner?!'. I am a marzipan fiend; once a packet is opened I cannot get enough of the stuff. These are a dream for a marzipan lover - soft cardamom spiced buns with a sticky almond filling, topped with a mound of whipped cream. No wonder the Swedish are so highly ranked in their quality of life growing up eating these!

Known as Semlor (or Semla) buns, these little morsels are traditionally eaten on Shrove Tuesday (known as Fettisdagen or 'fat Tuesday' by the Swedes -  a term I can't help but love!) or during Lent. I don't believe they should be restricted to just this period as they are too delicious, but why not try them out whilst it is traditional to do so? Send me your photos if you decide to give them a go!

Find the recipe here: http://www.waitrose.com/home/recipes/recipe_directory/m/scandi-lent-bunssemlor.html

Fairtrade fortnight: Chai Tea Fudge

I designed this fudge recipe for Waitrose to celebrate FairTrade fortnight. Fairtrade is a term thrown around so commonly these days, make sure you take a step back and think about what it actually means. Whenever I bake, I take pride in trying to know where my ingredients have come from and how they have been sourced. I want to know that ingredients I am buying and increasing the demand for having been produced ethically and fairly, by people who are paid a fair wage and are protected by workers rights. 

I am often in danger, as so many of us are, of hunting out the cheapest product and not thinking about it's origins. I also, like many, am devastated and crushed when I hear of extreme poverty. Spending a little more time thinking about buying sustainable ingredients does lift people out of poverty. The Fairtrade foundation stands for 'trade rather than aid' - mobilising marginalised groups to enable them to live well through their work. If you know me or follow my work, you'll know that I care deeply and work with charities such as Tearfund to help end human trafficking. I know that when I buy Fairtrade products, no children, enslaved or illegal workers have been exploited in the production of my ingredients or cup of tea, and there is no knowledge sweeter than that. Look out for that logo and know you are making a huge difference: it's worth the extra pennies.

My recipe for chai tea fudge (it's a cracker and SO addictive), using Fairtrade spices and tea, can be found here: http://www.waitrose.com/home/recipes/recipe_directory/m/martha-collison-schaiteafudge.html

Chocolate brownie pancakes and TOP pancake tips

Pancake day is just around the corner! Every Shrove Tuesday, we Brits take it upon ourselves to eat as many pancakes as we possible can, all for the sake of tradition. I'm a sucker for tradition, especially when it involves scoffing delicious stacks of fried goodness.

Last year, I shared my simple 1-2-3 pancake recipe. 100g plain flour, 2 eggs and 300ml of milk. Whisk together and fry in a little butter for the quickest, easiest pancakes ever. This year, I've gone one step up from your average crepes or American pancakes with CHOCOLATE BROWNIE pancakes. Light and fluffy, yet decadent and squidgy, these are a revelation. The brown sugar and cocoa powder gives the pancakes a fudgy texture, and they are smothered in rich chocolate sauce. 

My tips for top pancakes:

1. The first pancake is always the worst! Use this as a trial to make sure your pan is hot enough, then eat it quickly before anyone notices.
2. If you're making thick, American pancakes, don't let the top get too dry before you flip them. You want to flip when bubble have appeared but the pancakes are not dry to the touch - they should be a little wet so they puff up on both sides, not just the first one.
3. Flip once! Regardless of the style, flipping pancakes numerous times will make them chewy and tough. Try to get it right on the first flip.

Find my recipe here on the Waitrose website.

Bollywood Bars

I first tasted this delicious version of rocky road in my favourite bakery in Southwold. It’s not where you might expect to encounter Bollywood-themed bakes, but it was a happy surprise discovery for me. This is my attempt to do justice to the avours of India which that Two Magpies managed so well. I've incorporated ground cardamom and chilli powder into the white chocolate base to give it a kick that, whilst unexpected, works wonderfully with the creamy white chocolate.

This is a recipe from my first recipe book, Twist. Buy a copy here: https://www.amazon.co.uk/Twist-Creative-Ideas-Reinvent-Baking/dp/0008168261

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Bollywood Bars

Makes 14 bars

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Ingredients:

300g white chocolate

25g butter, cubed

8 cardamom pods or 1⁄2 tsp ground cardamom

1⁄2 tsp chilli powder

125g digestive biscuits

50g pistachio nuts

50g dried apricots, chopped

50g mini marshmallows

TO DECORATE:

10 pistachio nuts, chopped

4 dried apricots, chopped

Method:

1. Line a 20 x 30cm tin with baking parchment.

2. Chop the white chocolate into small cubes that are all roughly the same size and put into a heatproof bowl with the butter. Put the bowl over a saucepan of barely simmering water, stirring now and again to stop it burning. White chocolate is difficult to melt properly, so make sure you keep the heat low and avoid steam getting into the mixture as this will make the chocolate seize and go grainy. When the chocolate has nearly melted, take the pan o the heat but leave the bowl over the water for a few more minutes, stirring until it is smooth.

3. Split the cardamom pods (if using), empty out the seeds and discard the pods then crush the seeds in a pestle and mortar. If you don’t have a pestle and mortar, put the seeds into a plastic bag and use a rolling pin to crush them to a powder. Add the ground cardamom and the chilli to the melted chocolate and stir.

4. Break the biscuits into small pieces and stir into the chocolate with the pistachio nuts, dried apricots and marshmallows until they are all completely coated. Pour into the prepared tin and push the mixture right into the edges. Sprinkle the chopped pistachio nuts and apricot pieces over the top, then put into the fridge for at least two hours before slicing. Store in the fridge, where it will keep for up to two weeks.

Bread bowls and butternut pancetta soup

Bread and soup is my go-to lunch, so why not have them together? Scoop out the centre of a roll to create an edible bowl that you can fill with soup. The breadcrumbs thicken the soup and make it perfect for topping with delicious things like crunchy bacon pieces. 

Butternut squash soup is one of my favourites - sweet, silky and smooth. Find the recipe on the Waitrose website, Waitrose Weekend Paper (16th-22nd Feb 2017) or below!

Bread bowls and butternut pancetta soup

FOR THE BREAD
250g strong wholemeal bread flour
250g strong white bread flour
7g sachet easy bake instant yeast
10g fine sea salt
30ml olive oil
1 medium Waitrose British Blacktail Egg, beaten
Flour or cornmeal, to dust

FOR THE SOUP
1 butternut squash, peeled and cut into small cubes
2 tbsp olive oil
1 tsp hot smoked paprika
1 litre chicken stock
2 cloves garlic, roughly chopped
1 dried chipotle chilli, torn into small pieces
80g pancetta
2 tbsp crème fraîche, plus extra to serve

Makes 4 rolls

Method

1. Begin by making the ‘bowls’: place the flour in a large bowl. Add the yeast to one side of the bowl and the salt to the other. Fill a jug with 350ml of cold water, pour in the olive oil and ¾ of the water, then use your hands or a metal spoon to mix, adding more water until a smooth dough forms. You might not need all of the water, or you may need a little more.

2. Knead the dough on a lightly floured surface until a smooth and elastic dough forms. Place the dough in an oiled bowl, cover, and leave to rise until doubled in size – at least 1 hour and 30 minutes.

3. When the dough has risen, turn it out onto a lightly oiled surface and knock it back by folding it over on itself a couple of times. Shape into 4 balls and place onto a baking tray dusted with flour. Cover with a sheet of oiled clingfilm and leave to rise for 45 minutes, or until noticeably larger. Meanwhile, preheat the oven to 200°C, gas mark 6.

4. Brush the rolls with beaten egg, score with a serrated knife and bake for 20 minutes or until golden brown and risen. If you tap the bottom, the bread should sound hollow. Remove from the oven, (leave the oven on), and allow to cool on a wire rack.

5. Meanwhile, make the soup. Place the butternut squash cubes into a large roasting tin and toss in the olive oil. Sprinkle over the paprika and season with salt and pepper, making sure each cube is well coated. Roast the squash in the oven for 35-40 minutes until tender.

6. Pour the stock into a small saucepan and add the garlic and chilli. Heat on low for 20 minutes, allowing the flavours to infuse in the stock. Fry the pancetta in a small frying pan until crispy.

7. When the squash is cooked, tip it into a food processor or liquidiser and strain in half the stock (discarding the large chunks of garlic and chilli). Blitz until the squash is puréed, then add the remaining stock and continue to blitz until the soup is smooth. Pour the soup back into the saucepan with 2 tablespoons crème fraîche and heat on low until warmed through.

8. Use a serrated knife to cut a large circle in the top of each bread roll and scoop out the centre. Fill each bread bowl with the soup and a dollop of crème fraîche, then sprinkle with pancetta. Serve immediately with the bread centres on the side to dip. 

Rhubarb and custard piñata cake

This is one dreamy cake. I created this recipe for Valentine's Day because the swirly pink icing and heart of rhubarb and custard sweets is pretty romantic (in my opinion). The sponge and icing is flavoured with custard, sandwiched with a rhubarb jam. It's easy to create this impressive looking cake - if you can make a victoria sponge you can make this with no problems.

Find the recipe here or on the Waitrose website (link at the bottom of the page).

Martha Collison's rhubarb & custard piñata cake

A hidden centre of rhubarb and custard sweets inside this impressive-looking cake is the perfect thing to surprise your loved one

Ingredients

FOR THE CUSTARD SPONGES
250g butter, softened, plus extra for greasing
300g caster sugar
4 medium Waitrose British Blacktail Eggs, at room temperature
300g plain flour
3½ tsp baking powder
50g instant custard powder
125ml milk

FOR THE BUTTERCREAM
250g unsalted butter, softened
500g icing sugar
2 tbsp instant custard powder
2 tbsp milk
Pink and yellow food colouring

TO ASSEMBLE
4 tbsp Waitrose Rhubarb & Ginger Preserve
2 x 225g packets Waitrose Rhubarb & Custard Sweets
 

Method

1. Preheat the oven to 180°C, gas mark 4, and grease and line the bases of three 18cm cake tins with baking parchment.

2. Using a hand-held electric whisk or a stand mixer, cream together the butter and sugar until really light and fluffy. Add the eggs one at a time, whisking after each addition.

3. In a small bowl, combine the flour, baking powder and custard powder. Add these dry ingredients into the egg mixture a few tablespoons at a time, and continue to mix until a smooth batter forms. Pour in the milk and mix again.

4. Divide the mixture between the three tins, and use a spatula to smooth over the tops. Bake for 25-30 minutes, or until golden and well risen. A skewer inserted into the centre should come out clean. Allow to cool briefly in the tins before turning out onto a wire rack to cool completely.

5. For the buttercream, beat the softened butter and icing sugar using a hand-held electric whisk or stand mixer until it forms a smooth paste. Add the custard powder and the milk, then beat on a high speed for 3-4 minutes until light, fluffy and pale in colour. Spoon ¼ of the buttercream into a separate bowl and add enough pink food colouring to match the pink section of one of the rhubarb and custard sweets. Add yellow food colouring to the remaining buttercream to match the yellow section of the sweet.

6. To assemble the cake, stack the bottom 2 layers of sponge on top of each other, and use a circular 10cm cutter to remove the middle. Press through both layers at once to make sure the holes line up.

7. Place one of the cut rings on a cake stand and cover the top with a layer of yellow buttercream using a palette knife. Spread a generous amount of the rhubarb jam on top of the icing. Try not to get icing or jam too close to the middle because moisture on the sweets will cause them to become sticky.

8. Put the second cut ring on top of the first and fill the cavity with rhubarb and custard sweets, reserving 2-3 for decorating. Make sure the hole is filled to the same level as the sponge or the top sponge will cave in. Apply buttercream and jam to the top and place on the final sponge. Thinly cover the whole cake with a little more of the yellow buttercream to trap any crumbs, then chill for at least 30 minutes.

9. Use a palette knife to apply some more of the yellow icing to the top of the cake and blend it over the edges to create a smooth top. Take both colours of icing and apply random splodges to the sides of the cake, swirling them around with the tip of a palette knife. Keep adding each colour until you’re happy with the finish – it should be like choppy water. Crush the reserved sweets and sprinkle around the top edge of the cake. It is best to eat the finished product on the day it is assembled or the sweets will stick together inside.