Pimm’s O’clock Cupcakes
Ingredients: (Makes 12)
Method:
Decoration:
Cupcakes:
12 Strawberries
125g unsalted butter
(sliced or
150g golden caster sugar
Zest of 1 lemon and 1 lime halved)
Cucumber
3 eggs, beaten
slices,
50ml Pimm’s
Orange slices
150g self-raising flour
Mint leaves
Buttercream:
50g unsalted butter
400g icing sugar
2 tbsp Pimm’s
1 tbsp milk
1. Line a 12-hole muffin pan with cupcake cases. Preheat the oven to 180°C/Gas 4.
2. To make the cupcakes, cream the butter and sugar with the zest until light and
fluffy (ideally with an electric beater). Whisk the eggs together with the Pimms,
beat into the butter mixture a bit at a time.
3. Sieve the flour into the bowl and fold in gently until a smooth batter is formed
4. Divide the cupcake mix between the cupcake cases and level the tops.
5. Bake for 18-20 minutes until they are golden on top and spring back when lightly
pressed with a finger. Remove from the pan, place on a wire rack and allow to
cool completely.
6. To make the buttercream, beat all the ingredients together until smooth, transfer
the mixture to a piping bag with a star nozzle and pipe onto the cakes.
7. Top the buttercream with strawberry slices and use a small sharp knife to push a
mint leaf into the top of each cake.
Ingredients
Pretty Pink Lemonade
300g Caster sugar 3 x 170g punnets of
1 ½ lemons, sliced raspberries
Ice and fresh mint to serve
1 orange, sliced
Sparkling or still water
Method
(a non-alcoholic
summery drink)
1. Place all the ingredients in a large saucepan and pour over 350ml
cold water.
2. Bring to the boil, stirring often, then leave to cool.
3. Pour through a sieve, pressing down with a spoon to extract all the
juices. The syrup can now be stored in the fridge for up to 1 week.
4. To serve, pour a little into a glass and top up with sparkling or still
water, ice and mint
Scrumptious Sweet Scones
Ingredients (Makes 8)
225g/8oz self raising flour
Pinch of salt
55g/2oz butter
25g/1oz caster sugar
150ml/5fl oz milk
1 free-range egg, beaten, to
glaze (alternatively use milk)
Clotted cream, butter and
fruit jam to serve.
1.
2.
3.
4.
Method
Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
Mix together the flour and salt and rub in the butter.
Stir in the sugar and then the milk to get a soft dough.
Turn on to a floured work surface and knead very
lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/
2inch cutter to stamp out rounds and place on a baking
sheet. Lightly knead together the rest of the dough and stamp out more scones to use
it all up.
5. Brush the tops of the scones with the beaten egg or milk to glaze them. Bake for 12-15
minutes until well risen and golden.
6. Cool on a wire rack and serve with butter and good jam – not forgetting the clotted
cream!
Easy Cheesey Twists
Method
1. Preheat oven to 220c/fan 200c/gas 7.
2. Unroll the puff pastry, scatter over a couple of handfuls of
grated Parmesan and a couple of twists of salt and pepper,
then fold in half.
3. On a lightly floured surface, roll out to the thickness of a
£1 coin. Cut into 1cm strips, then twist the strips 3-4 times.
4. Lay on a baking sheet, scatter over more cheese and bake
for 12 mins, or until golden.
5. Leave to cool, then keep in an airtight
container for up to 2 days. As these cheese twists are very
delicate, roll them in kitchen paper before packing into a
plastic container.
Ingredients: (Makes 8)
350g pack Ready- Rolled Puff
Pastry
Four handfuls of grated cheese
(eg. Cheddar or parmesan)
Handful of flour to roll pastry on
Salt and pepper for seasoning