Soak the Fruit:

• In a large mixing bowl, combine the light soft brown sugar, sultanas, golden raisins, and chopped mixed candied peel.
• Pour the hot black tea over the mixture, cover the bowl, and leave it to soak overnight.
• This allows the fruit to absorb the tea and plump up.

Prepare the Loaf:

• Preheat the oven to 170°C/Gas Mark 3.
• Thoroughly grease a 450g loaf tin or 8 individual loaf tins.
• If using a large tin, line the base and long sides with baking parchment.
• In a separate bowl, sift the self-raising flour.
• Add the soaked fruit mixture (including any remaining liquid) to the flour.
• Mix in the eggs and grated lemon zest until you have a smooth batter.

Bake the Loaf:

• Transfer the mixture into the prepared tin(s).
• Bake for 60–70 minutes for a large loaf, or 30–35 minutes for individual loaves.
• The Barmbrack should be well risen, firm to the touch, and a skewer inserted into the center should come out clean.
• Allow the loaf to cool in the tin for 20 minutes before turning it out onto a wire rack to cool completely.

Serve:

• Slice the Barmbrack and serve buttered, or toast it and serve warm with butter and jam.
• Plum jam is a particularly good pairing.

Serving Suggestion:

• Enjoy this traditional Irish Barmbrack with a cup of hot tea, butter, and your favorite jam.
• It’s perfect for an afternoon snack or a cozy breakfast.

Prepare the Cake:

• Preheat the oven to 180°C/Gas Mark 4.
• Grease and flour 12 individual pyramid cake molds or a 25cm round cake tin.
• In a pan over low heat, combine the butter, water, black treacle, honey, and dark soft brown sugar.
• Stir frequently until the butter is melted and the ingredients are well blended.
• Remove from heat, pour into a large mixing bowl, and allow to cool slightly.
• Sift together the wholemeal flour, bicarbonate of soda, salt, ground ginger, ground mixed spice, and ground cinnamon.
• When the treacle mixture is just warm to the touch, mix in the eggs one at a time, followed by the milk.
• Stir in the grated fresh ginger.
• Gradually fold the dry ingredients into the wet mixture until well combined.
• Pour the batter into the prepared molds or tin and bake for about 18 minutes for individual cakes, or 45–55 minutes for a large cake.
• The cake should spring back when lightly pressed.
• Allow the cakes to cool in the molds for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the Ginger Syrup:

• In a small pan, bring the caster sugar and water to a boil, stirring until the sugar dissolves.
• Remove from heat and stir in the ginger beer.
• Set aside.

Make the Coconut Frosting:

• Beat the cream cheese and softened butter together until fluffy.
• Gradually sift in the icing sugar, beating well after each addition.
• Beat in the vanilla extract and coconut milk until the frosting is smooth and creamy.

Assemble the Cakes:

• If using individual pyramid molds, cut each cake vertically in half and brush the cut sides generously with ginger syrup.
• Sandwich the halves together with a little coconut frosting.
• Use a palette knife to coat the outside of each cake with the remaining frosting, then roll in the shaved or desiccated coconut.
• If making a large round cake, slice it horizontally into three layers.
• Place the bottom layer on a cake card and soak with ginger syrup.
• Spread or pipe a layer of frosting on top and level it with a spatula.
• Repeat with the second layer.
• Add the final layer, soak with the remaining syrup, and coat the entire cake with the remaining frosting.
• Decorate with shaved or desiccated coconut.

Serving Suggestion:

• Serve this gingerbread cake with a glass of Jamaican ginger beer for an authentic and refreshing pairing.

Prepare the Dough:

• In a large mixing bowl, combine the plain flour, easy-blend dried yeast, and salt.
• Make a well in the center of the flour mixture and pour in the lukewarm water, milk, and lightly beaten eggs.
• Stir together to form a dough, then add 4 tablespoons of the melted butter.
• Turn the dough out onto a lightly floured work surface and knead until smooth, shiny, and elastic.
• If the dough is too wet, gradually add a little more flour.
• Alternatively, use an electric mixer fitted with a dough hook to knead the dough until smooth and elastic.
• Cover the dough and let it rest in a warm place for 1 hour, or until doubled in size.

Form the Cake Layers:

• Preheat the oven to 180°C/Gas Mark 4.
• Grease a 25cm cake tin.
• Divide the rested dough into 7 equal balls and place them on a floured surface.
• Cover with a damp tea towel and let them rest for 30 minutes.
• After resting, roll each ball of dough into a 25cm circle.
• Place the first dough circle in the greased cake tin and brush with melted butter.
• Repeat with the remaining dough balls, stacking each layer in the tin and brushing with butter.
• Press the edges together to attach the layers.

Bake the Cake:

• Mix the remaining melted butter with the honey.
• Brush a little of the honey-butter mixture over the top of the cake.
• Bake for 25 minutes, or until the cake is golden brown.
• Remove the cake from the oven and pour half of the remaining honey-butter mixture over the cake while it’s still in the tin.
• Sprinkle the top with black and white sesame seeds.

Serve:

• Allow the cake to rest for a few minutes, then serve warm.
• Drizzle with the remaining honey-butter mixture when serving for extra sweetness.

Serving Suggestion:

• Serve this cake warm, drizzled with extra honey-butter mixture.
• It pairs wonderfully with a cup of strong tea.

Prepare the Cake:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease a 23cm round springform cake tin, dust it with cocoa powder, and tap out any excess.
• Sift the plain flour, caster sugar, salt, and bicarbonate of soda into a large mixing bowl.
• In a separate bowl, whisk the cocoa powder with boiling water until smooth.
• Stir in the buttermilk and vanilla extract.
• Using an electric mixer, beat the unsalted butter and dark soft brown sugar together for 3–4 minutes until light and fluffy.
• Gradually add the lightly beaten eggs, a little at a time, mixing well after each addition.
• Reduce the mixer speed and blend in half of the dry ingredients.
• Add the cocoa and buttermilk mixture, then the remaining dry ingredients, mixing until just combined.
• Pour the batter into the prepared tin, level the top with a spatula, and bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
• Cool the cake in the tin for 15 minutes before turning it out onto a wire rack to cool completely.

Make the Chocolate Glaze:

• In a pan, combine the double cream, caster sugar, water, and warmed apricot jam.
• Bring to a boil over medium heat, stirring occasionally to prevent sticking.
• Place the finely chopped dark chocolate in a bowl.
• Pour the hot cream mixture over the chocolate, ensuring it is fully covered.
• Let it stand for 1 minute, then gently whisk to form a smooth, shiny glaze.
• Cover the surface with cling film and let it cool to blood heat.

Glaze the Cake:

• Place the cooled cake on a 23cm cake card and rest it on a wire rack over a clean tray to catch excess glaze.
• Pour the glaze onto the center of the cake and use a palette knife to spread it over the sides, ensuring the entire cake is covered.
• Let the cake sit for 10–15 minutes to allow the glaze to set slightly, then transfer the cake from the wire rack.

Make the Chocolate Panels:

• Prepare a palette knife, a small sharp knife, and a ruler.
• Place the acetate transfer sheet on a piece of baking parchment that is slightly larger than the transfer.
• Pour the tempered dark chocolate or melted Candy Melts onto the transfer sheet and quickly spread it evenly with a palette knife.
• Once set, use the knife and ruler to cut the chocolate into equal squares of about 5cm.
• Do not wait too long to cut, as the chocolate will become too firm.

Make the Chocolate Shavings:

• Spread the tempered or melted milk chocolate thinly on a marble slab using a palette knife.
• Once set, use a large chopping knife at a flat angle to shave the chocolate into pieces about 5cm long.
• If the chocolate breaks, re-melt it and try again.

Assemble the Cake:

• Arrange the chocolate panels around the sides of the cake, allowing them to stick to the glaze.
• Decorate the top of the cake with chocolate shavings, starting about 1cm in from the edge and working towards the center in overlapping circles.

Serving Suggestion:

• Serve this cake at room temperature with a cup of coffee or a glass of rich red wine.

Prepare the Cake:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease and flour the cake tin.
• Melt the dark chocolate in a microwave or over a pan of lightly simmering water, ensuring the water does not touch the bowl.
• Keep the chocolate warm.
• Blend the cooked beetroot in a food processor until smooth.
• With the machine running, add the eggs one at a time, followed by the sunflower oil.
• Continue blending for about 1 minute until the mixture is smooth.
• In a large mixing bowl, sift together the cocoa powder, plain flour, baking powder, and caster sugar.
• Stir the beetroot mixture into the dry ingredients until fully combined, then mix in the melted dark chocolate.
• Spoon the batter into the prepared tin and bake for 20–25 minutes, or until a skewer inserted into the center comes out clean.
• Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Make the Vodka Syrup:

• In a small pan, bring the caster sugar and water to a boil.
• Remove from heat and stir in the vodka.
• If using a tin with a solid base, return the cooled cake to the cleaned tin, pour the syrup over, and let it soak for 5 minutes before turning out again.
• If not, use a pastry brush to soak the cake with the syrup.

Decorate the Cake:

• Melt the white chocolate over a pan of gently simmering water, stirring continuously.
• Stir in the freeze-dried beetroot powder or food coloring to achieve a vibrant pink hue.
• If the chocolate is too thick, add a little vegetable oil to thin it out.
• Place the cake on a wire rack set over a tray, then spoon the melted white chocolate over the top to cover it completely.
• Allow the chocolate to set slightly before transferring the cake to a sheet of baking parchment using a palette knife.
• Melt the dark chocolate and transfer it to a piping bag.
• Snip a small hole in the end and drizzle the dark chocolate over the cake in a zigzag pattern.
• Sprinkle with candied violets to finish.

Serving Suggestion:

• Serve the cake at room temperature, either on its own or with a dollop of whipped cream.

Soak the Fruit:

• Place the raisins, sultanas, currants, glacé cherries, and chopped dried apricots in a large mixing bowl.
• Pour the hot strong black tea over the fruit, cover the bowl, and leave to soak for 24 hours.

Prepare the Loaf:

• Preheat the oven to 150°C/Gas Mark 2.
• Grease a 900g loaf tin and line the base and long sides with a sheet of baking parchment.
• Sift the self-raising flour, light soft brown sugar, ground mixed spice, and ground ginger into a large mixing bowl.
• Make a well in the center and add the soaked fruit along with the tea, marmalade, and egg.
• Mix well to combine.
• The mixture will be quite firm and dry.

Bake the Loaf:

• Press the mixture into the prepared loaf tin, leveling the top with a spatula.
• Bake for 1½ hours or until a skewer inserted into the center comes out clean.
• After the first hour, check the loaf.
• If it’s browning too much, cover the top loosely with foil to prevent burning.
• Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack.

Finish the Loaf:

• Warm the honey in a small pan until it becomes runny.
• Brush the honey all over the warm loaf, allowing it to soak in.

Serving Suggestion:

• Enjoy the Bara Brith warm with lashings of salted butter or drizzled with extra honey.
• It’s even better after a few days, making it a perfect make-ahead treat.

• Preheat the oven to 170°C/Gas Mark 3.
• Grease an 18cm topsy-turvy cake tin or a 20cm round deep cake tin.
• Line the base with baking parchment and flour the sides.
• Melt the chopped chocolate in a microwave or over a pan of simmering water.
• Ensure the water doesn’t touch the base of the bowl.
• In a large mixing bowl, beat the butter and caster sugar together using an electric mixer until light and fluffy.
• Lightly beat the eggs with the vanilla extract and gradually add them to the butter mixture, beating well after each addition.
• Stir in the melted chocolate, followed by the mashed potato.
• Sift together the plain flour, baking powder, bicarbonate of soda, and salt.
• Fold these dry ingredients into the batter alternately with the buttermilk using a large metal spoon.
• Fold in the dark chocolate chips, then transfer the mixture to the prepared tin, leveling the top with a spatula.
• Bake for 25–30 minutes, or until the cake springs back when lightly pressed.
• Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

Make the Chocolate Ganache:

• Place the chopped chocolate in a small bowl.
• Bring the cream to a boil and pour it over the chocolate.
• Let it stand for 1 minute, then whisk gently until smooth and shiny.
• Mix in the Baileys Irish Cream.
• Set aside at room temperature to cool and thicken.

Prepare the Chocolate Glaze:

• Soak the gelatine leaves in cold water for about 5 minutes until soft.
• Sift the cocoa powder into a bowl and whisk in the water to form a smooth paste.
• In a pan, bring the double cream and caster sugar to a boil, stirring to dissolve the sugar.
• Remove from heat and whisk in the cocoa paste.
• Gently squeeze the excess water from the gelatine leaves and add them to the pan.
• Whisk until fully dissolved.
• Strain the mixture through a fine sieve into a bowl and cover the surface with cling film.
• Allow to cool.

Prepare the Baileys Cream:

• Whisk the double cream, Baileys Irish Cream, and vanilla extract together until medium peaks form.

Assemble the Cake:

• Once the cake has cooled, cut it horizontally in half.
• Spread the Baileys cream evenly over the bottom layer, then place the top layer back on.
• The ganache should now be thick enough to coat the cake.
• If not, refrigerate until it thickens but remains spreadable.
• Using a palette knife, coat the outside of the cake with the ganache, smoothing the surface.
• Refrigerate for 1 hour to firm up.

Apply the Chocolate Glaze:

• Ensure the glaze is cool but still liquid.
• If it has solidified, gently warm it over a pan of simmering water.
• Place the cake on a wire rack over a clean tray.
• Pour the glaze over the center of the cake, allowing it to flow evenly over the sides.
• Let the cake sit on the wire rack for 10 minutes, then transfer to a serving plate.

Decorate and Serve:

• Decorate the cake with mixed fresh berries.
• Serve and enjoy!

Make the Salted Caramel Sauce:

• Heat a deep, heavy-based pan over high heat and add 1 tablespoon of caster sugar.
• Stir continuously until the sugar begins to dissolve.
• Reduce the heat to medium and gradually add the remaining sugar, allowing it to melt and turn golden caramel.
• Turn off the heat and carefully add the room-temperature double cream.
• Stir as the mixture will bubble and spit.
• Return the pan to the heat, bringing the mixture to a boil until smooth.
• Add the sea salt, pour the sauce into a heatproof dish, and allow it to cool and thicken slightly.

Prepare the Cake:

• Preheat the oven to 170°C/Gas Mark 3.
• Beat the room-temperature butter and caster sugar together until light and fluffy.
• Gradually add the lightly beaten eggs, mixing well after each addition.
• Sift together the plain flour, baking powder, and a pinch of salt.
• Fold half into the batter using a large metal spoon.
• Mix in the mashed bananas, then fold in the remaining flour mixture.
• Fold in half of the roughly chopped salted peanuts.

Bake the Cake:

• Line a 17.5cm x 11cm loaf tin with baking parchment and lightly brush with vegetable oil.
• Transfer the cake batter into the prepared tin and level the top with a spatula.
• Sprinkle the remaining chopped peanuts over the top.
• Place the cooled salted caramel sauce in a disposable piping bag.
• Snip off the tip and insert the bag into the cake batter, piping caramel into the cake at four points across the top.
• Bake the cake for 25–30 minutes, or until golden brown and a skewer inserted into the center comes out clean.

Finish and Serve:

• Allow the cake to cool in the tin before turning it out onto a serving plate.
• If any caramel sauce remains, pipe it over the top of the cake.
• Decorate with dried banana slices and serve with whipped vanilla-flavored cream.

• Place the yeast in a small bowl.
• Warm the milk to 37°C (blood heat) and pour it over the yeast, stirring until dissolved.
• Mix in the eggs.
• Sift the flour, salt, and sugar into the bowl of a freestanding electric mixer fitted with a dough hook.
• Gradually add the wet ingredients, mixing on low speed.
• Increase the speed slightly until the ingredients bind together.
• Mix on medium speed for 3–4 minutes until a soft dough forms.
• Gradually add the softened butter, mixing on low speed.
• Ensure each addition is fully incorporated before adding more.
• This process should take 15–20 minutes, resulting in a soft, silky, and shiny dough that pulls away from the sides of the bowl.
• Transfer the dough to a large oiled bowl, cover tightly with cling film, and refrigerate for at least 4 hours or overnight for best results.
• The next day, roll out the dough on a floured surface to 1.
• 2cm thick.
• Use a 5cm cutter to cut out rounds, then use a 1cm cutter to remove the centers, forming rings.
• Place the rings and centers on a baking tray lined with parchment, cover loosely with lightly oiled cling film, and leave in a warm place until doubled in size.
• To make the icing, sift the icing sugar into a bowl and, using an electric mixer, slowly beat in the maple syrup, milk, and vanilla extract until smooth.
• Keep covered.
• Grill the bacon until very crisp, then set aside.
• Heat the oil to 180°C in a deep-fat fryer or deep saucepan.
• Fry the doughnuts in batches, 2-3 at a time, for 2-3 minutes on each side until golden.
• Drain on kitchen paper.
• Fry the doughnut centers in two batches.
• Dip the warm doughnuts in the glaze, lift them out with a slotted spoon, and place on a cooling rack.
• Repeat until all doughnuts and centers are glazed.
• Top each doughnut with half a rasher of bacon and place the doughnut center on top.