• Preheat the oven to 170°C/Gas Mark 3.
• Grease a 25cm bundt tin and dust with cocoa powder, tapping out any excess.
• Melt the butter and allow it to cool slightly.
• Sift all the dry ingredients (plain flour, cornflour, milk powder, cocoa powder, baking powder, and salt) into a large mixing bowl.
• Sift again to ensure thorough mixing.
• Add the vegetable oil, whole milk, and melted butter to the dry ingredients, whisking until smooth.
• In a separate bowl, beat the eggs with the Kahlúa and vodka.
• Whisk this mixture into the batter until fully combined.
• Pour the batter into the prepared bundt tin and bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
• Allow the cake to cool in the tin for 25 minutes, then invert onto a wire rack and let it cool completely for 30 minutes.
• Meanwhile, wash and dry the bundt tin, as it will be used again for soaking the cake.

For the Syrup:

• In a pan, combine the butter, water, and caster sugar.
• Bring to a boil, stirring until the sugar dissolves.
• Reduce the heat and simmer until the mixture reduces by a third.
• Remove from heat and stir in the Kahlúa and vodka.
• Pour half of the syrup into the bundt tin, then carefully return the cooled cake to the tin.
• Let it soak for 5 minutes.
• Invert the cake onto a serving plate and brush the remaining syrup over the cake.

For the Cream Filling:

• Whisk the double cream, icing sugar, and chocolate hazelnut spread (or praline paste) together until medium peaks form.
• Spoon or pipe the cream into the center of the cake, or serve it separately.

• Mix the coconut milk and caster sugar in a bowl, stirring until the sugar has completely dissolved.
• Using an electric mixer, whisk the egg yolks until thick and pale.
• Gradually mix in the coconut milk, then slowly add the plain flour, ensuring there are no lumps.
• Preheat your grill.
• Grease the 18cm round baking tin with a tablespoon of ghee and place it under the grill until the ghee melts.
• Remove the tin from the grill and pour in enough batter to form a 5mm thick layer.
• Place the tin back under the grill and cook until the top is golden, checking frequently.
• Remove the tin from the grill, add another tablespoon of ghee, and pour in another 5mm thick layer of batter.
• Repeat the process, cooking each layer under the grill until all the batter is used.
• Finish the last layer with ghee.
• Once all layers are cooked, turn the bebinca out onto a chopping board.
• Decorate with toasted flaked almonds.

• Preheat the oven to 170°C/Gas Mark 3.
• Grease a 23cm bundt tin with butter or oil and dust lightly with flour, removing excess.
• Melt the butter and chocolate in a large bowl over a pan of gently simmering water.
• Ensure the water doesn’t touch the bowl’s base.
• Remove from heat once melted.
• In another bowl, whisk the egg yolks with half the sugar until pale and fluffy.
• In a separate clean bowl, whisk the egg whites with the remaining sugar until stiff peaks form.
• Combine the ground almonds and hazelnuts, breaking up any lumps.
• Gently fold the melted chocolate and butter mixture into the egg yolk mixture.
• Using a large metal spoon, fold in the whisked egg whites alternately with the ground nuts until fully combined.
• Transfer the mixture to the prepared tin and bake for 45–50 minutes, or until a skewer inserted in the center comes out clean.
• Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

For the Caramel Hazelnuts:

• Lightly oil a baking tray.
• Heat a deep, heavy-based pan over high heat and add a tablespoon of sugar.
• Stir continuously until the sugar begins to dissolve.
• Gradually add more sugar, one tablespoon at a time, until all the sugar has melted and turned golden caramel.
• Immediately stir in the chopped hazelnuts and pour the mixture onto the oiled tray to cool.
• Once cooled, chop the caramelized hazelnuts into pieces.

For the Ganache:

• Bring the cream to a boil and pour over the chopped chocolate in a bowl.
• Let stand for 1 minute, then whisk until smooth and shiny.
• Drizzle the ganache over the cooled cake, allowing it to set for 10 minutes.

For the Whipped Cream:

• Whisk the double cream with the vanilla extract and icing sugar until firm peaks form.
• Spoon or pipe the whipped cream into the center of the cake.
• Sprinkle the caramelized hazelnuts on top of the whipped cream.

To Decorate:

• If using, apply fragments of gold leaf to the cake using the tip of a small knife.

• Preheat the oven to 170°C/Gas Mark 3.
• Grease an 18cm square deep cake tin and line the base with parchment paper.
• Sift the dry ingredients (caster sugar, plain flour, cocoa powder, baking powder, bicarbonate of soda) into a large mixing bowl.
• In another bowl, whisk together crème fraîche, eggs, milk, and cold coffee until well combined.
• Make a well in the center of the dry ingredients and pour in the wet mixture.
• Whisk until a smooth batter forms.
• Add vegetable oil and whisk again until fully incorporated.
• Pour the batter into the prepared tin and bake for 25–35 minutes, or until a skewer inserted into the center comes out clean.
• Allow the cake to cool in the tin for a few minutes before turning it out onto a wire rack to cool completely.

For the Cherry Filling:

• Peel the orange zest with a vegetable peeler.
• Drain the juice from the cherries into a pan and add caster sugar, orange juice, orange zest, and the cinnamon stick.
• Bring to a boil and simmer for 2 minutes.
• Remove from heat, let stand for 5 minutes, then remove the cinnamon stick and orange zest.
• Bring the mixture back to a boil.
• Mix cornflour with a little cold water and whisk it into the boiled juice.
• Return the mixture to the pan, boil, and simmer for 3-4 minutes, whisking continuously.
• Add the drained cherries, transfer to a clean bowl, and allow to cool completely.

For the Syrup:

• In a pan, combine caster sugar and water, bringing it to a boil.
• Remove from heat and stir in the kirsch.
• Let cool.
• For the Whipped Cream:
• Whisk the whipping cream, vanilla extract, and icing sugar to firm peaks.

To Assemble:

• Cut the cooled cake horizontally into three layers.
• Place the base layer on a cake card and brush with kirsch syrup using a pastry brush.
• Spread a 0.5cm layer of whipped cream over the base.
• Pipe a border of whipped cream around the edge of the cake using a piping bag fitted with a 2.5cm plain nozzle.
• Fill the center with half of the thickened cherries.
• Place the second layer of sponge on top and repeat the process.
• Top with the final layer of sponge and gently press to level the cake.
• Mask the entire cake with the remaining whipped cream and refrigerate to firm.

To Decorate:

• Pour tempered or melted chocolate onto a marble slab and spread it thinly with a palette knife.
• Once set, use a large chopping knife to create chocolate curls by pushing the knife at a 45-degree angle across the chocolate.
• Decorate the sides of the cake with smaller chocolate flakes.
• Pile the chocolate curls in the center of the cake.
• Dust with icing sugar and finish with griottine cherries.

• Preheat the oven to 170°C (Gas Mark 3).
• Grease a 20cm square baking tin and line it with baking parchment.
• In a large bowl, beat together the butter, caster sugar, eggs, self-raising flour, baking powder, and milk with an electric mixer until smooth and soft.
• Spoon the batter into the prepared tin and level the top.
• Bake for 25-30 minutes, until the cake is golden brown and springs back when gently pressed.
• Allow the cake to cool completely in the tin.
• For the filling, beat the softened butter with an electric mixer until creamy, then gradually mix in the sifted icing sugar.
• Continue beating for 5 minutes on medium speed until light and fluffy.
• Mix in the vanilla extract.
• Slice the cake horizontally in half and spread the strawberry jam evenly over one half.
• Sandwich the two halves together and cut the cake into 4cm squares.
• Fill a piping bag fitted with a 1cm plain nozzle with buttercream.
• Pipe a small bulb of buttercream (about 2.
• 5cm in diameter) on top of each sponge square.
• Place the cakes in the fridge for 30 minutes to firm up the buttercream.
• Coat the sides of each cake with the remaining buttercream, using a palette knife to smooth it on.
• On a surface dusted with icing sugar, roll out the green ready-to-roll icing to about 6mm thick.
• Cut the icing into squares large enough to cover each cake.
• Lay a square of icing over each cake, tucking it in around the sides and trimming any excess.
• Roll small bead-like pieces of green icing for the bases of the eyes and attach them to the cakes using a little royal icing.
• Pipe two dots of royal icing on top of each green base to create the whites of the eyes.
• Finish by piping pupils onto the eyes with black writing icing and use a small cutter edge to press an indentation for the mouth under the eyes.
• Get creative and give each frog cake a unique, expressive face!

• Dissolve the yeast in warm water until fully liquid.
• In a freestanding mixer, combine the flour, salt, sugar, and lemon zest.
• Add the yeast mixture, eggs, and dessert wine, mixing on low speed for 1-2 minutes until a soft, elastic dough forms.
• Gradually incorporate the melted butter, mixing on low speed for 15 minutes until the dough is soft, shiny, and pulls away from the bowl.
• Remove the dough and knead in the dried fruits by hand.
• Cover the dough and let it rise in a warm place until doubled in size.
• On a lightly floured surface, knead the dough for 2-3 minutes.
• If using a dried bean, wrap it in cling film and knead it into the dough.
• Shape the dough into a 20cm ball and flatten slightly.
• Place on a baking tray lined with parchment.
• Using a 5cm pastry cutter, cut out the center to form a ring.
• Cover loosely with oiled cling film and let rise until doubled in size.
• Preheat the oven to 180°C (Gas Mark 4).
• Brush the ring with the beaten egg wash and decorate with sliced dried fruits and nuts.
• Bake for 20 minutes, checking if the fruits are browning too much.
• If needed, cover the cake with foil.
• Continue baking for another 15-20 minutes until the cake is golden and sounds hollow when tapped.
• Let the cake cool.
• Heat the apricot jam until runny, strain, and brush the cake with the warm jam.
• Dust with a little icing sugar.

• Preheat the oven to 170°C (Gas Mark 3).
• Grease two 13cm cake tins and line them with baking parchment.
• Sift the flour, baking powder, bicarbonate of soda, and salt into a large bowl.
• In another bowl, mix together the condensed milk, water, vinegar, and vanilla extract.
• Whisk the wet ingredients into the dry ingredients until smooth.
• Stir in the melted butter and mix until well incorporated.
• Divide the batter evenly into two bowls.
• Add a different food coloring to each bowl, mixing until the desired shade is achieved.
• Pour the batter into the prepared cake tins and bake for 20-25 minutes, until the sponge springs back when lightly pressed.
• Allow the cakes to cool, then carefully remove them from the tins.
• Repeat the process two more times, using different colors, until all 7 layers are baked.
• For the ganache, heat the double cream in a saucepan until it just begins to boil.
• Pour the hot cream over the chopped chocolate and let it sit for 1 minute.
• Whisk gently until the ganache is smooth and shiny.
• Cover the ganache with cling film and refrigerate for 1 hour, or leave it overnight at room temperature to firm up.
• Once cooled, sandwich the cake layers together with a thin layer of ganache between each.
• Place the assembled cake in the fridge for 2 hours to set.
• Use the remaining ganache to cover the top and sides of the cake, using a palette knife to create ridges and ruffles.
• Serve and enjoy the delightful surprise of rainbow colors when sliced.

Pre-soak the Prunes:

• Place the prunes in a sealed jar and cover them with a mixture of hot water and your choice of Armagnac, rum, or French brandy.
• Allow the prunes to soak overnight or up to 24 hours for the best flavor.

Preheat the Oven:

• Preheat your oven to 375°F (190°C).

Prepare the Batter:

• In a large mixing bowl, whisk together the eggs and sugar until the mixture is light and fluffy.
• Add the melted and cooled butter, vanilla extract, and salt, and whisk to combine.
• Gradually add the flour, whisking until smooth.
• Slowly pour in the milk while whisking continuously to ensure the batter is smooth and well combined.

Assemble the Far Breton:

• Butter a baking dish (preferably ceramic or glass) and arrange the soaked prunes evenly across the bottom.
• Pour the batter over the prunes, making sure they are evenly distributed.

Bake the Far Breton:

• Place the baking dish in the preheated oven and bake for 45 minutes to 1 hour, or until the custard is set and the top is golden brown.
• The center should be firm and not jiggly.

Cool and Serve:

• Allow the Far Breton to cool slightly.
• Dust the top with powdered sugar before serving.
• Serve warm or at room temperature as a breakfast dish or a dessert.

Prepare the Batter:

• In a large mixing bowl, combine the flour, salt, and sugar.
• Create a well in the center of the dry ingredients.
• Crack the eggs into the well, then gradually pour in the milk while whisking the mixture together.
• If making dessert crêpes, add the vanilla extract.
• Mix until the batter is completely smooth, using an electric mixer if desired.
• Let the batter rest for a few minutes (30 minutes is optimal) to allow the flour to fully hydrate.

Cook the Crêpes:

• Heat a non-stick skillet or crêpe pan over medium heat.
• Lightly grease the pan with a small amount of butter or oil.
• Pour a small amount of batter (about ¼ cup) into the center of the pan, tilting and swirling the pan to spread the batter into a thin, even layer.
• Cook the crêpe for about 1-2 minutes, or until the edges start to lift and the underside is lightly browned.
• Carefully flip the crêpe with a spatula and cook for an additional 30 seconds to 1 minute on the other side.
• Transfer the cooked crêpe to a plate and cover with a clean towel to keep warm.
• Repeat the process with the remaining batter.

Serve:

• For Savory Crêpes: Fill with ham, cheese, eggs, or béchamel sauce and fold into quarters or roll up.
• For Sweet Crêpes: Serve with chocolate, fruit, caramel, sugar, flambé, crème fraîche, or crème Chantilly.
• Serve the crêpes immediately, warm and fresh.

Preheat the Oven:

• Preheat the oven to 425°F (220°C).

Cook the Leeks:

• In a saucepan, melt 2 tablespoons of butter over medium heat.
• Add the sliced leeks and cook for 2-3 minutes until softened.
• Remove the leeks from the pan and set aside.

Prepare the Sauce:

• In the same saucepan, add the remaining 2 tablespoons of butter and allow it to melt.
• Stir in the flour and cook, stirring constantly, for about 1 minute to create a roux.
• Gradually add the milk while whisking continuously until the mixture thickens into a smooth sauce.
• Stir in the grated cheddar cheese, salt, pepper, and a pinch of nutmeg.
• Mix until the cheese is fully melted and the sauce is well combined.

Assemble the Casserole:

• Add the cooked leeks and cubed ham to the sauce, stirring to combine.
• Pour the mixture into a baking dish.

Prepare the Puff Pastry:

• Roll out the puff pastry on a floured surface if needed to fit the size of your baking dish.
• Place the puff pastry over the casserole filling, tucking in the edges to seal.
• Brush the top of the puff pastry with the beaten egg to give it a golden finish.

Bake:

• Bake the casserole in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed.

Serve:

• Allow the casserole to cool slightly before serving.
• Enjoy the Croûte Champêtre hot, with a side salad or vegetables.