Christmas Morning Muffins - MS Word document for downloading

This is a “Nigella recipe” I came across some years ago, which tastes and smells so wonderfully Christmassy. It’s those spices! As we have the Mincemeat Loaf on Christmas morning (see previous posting), I make these Christmas Morning Muffins on Boxing Day and New Year’s Day. They make a special start to the day for so little effort. This recipe works well with cranberries or mixed dried fruit. If this mixture is too heavily fruited for your taste, halve the quantity of fruit.

Nigella suggests you measure out the fruit, flour, baking powder, bicarb and sugar the night before, so all you have to do in the morning is melt the butter, and mix together with the orange juice, milk and eggs in the morning. This works well. On the other hand, you can measure everything out in the morning in the time it takes for the oven to heat up.

Makes 12

Preparation time: 15 minutes, if measuring and making all in one go.

Cooking time: 20-25 minutes at 200°C - Gas Mark 6.

You will need a bun/muffin tray and 12 muffin cases.

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Lemon Drizzle Cake - MS Word document for downloading

This first recipe is from “Mary Berry’s Ultimate Cake Book” and is the one we served at Presentation Evening. Mary suggests a lemon icing for the top. As the pupils would be icing this freshly made cake, I didn’t want to risk cake crumbs getting caught up in the icing as they were spreading it. This can happen in seconds and completely spoil the look of the cake, so I opted for a crunchy topping instead. It also meant peace of mind for me, knowing there was one less cake to need icing when cold!

I love the convenience of this crunchy lemon topping. It should be poured over the hot cake and left to cool. So quick and easy! Although I might have started off baking with enthusiasm, I have often felt I don’t want to make an icing once the cake is cold. This solves that problem!

If you use margarine from a tub, cakes can be made very quickly, just using a bowl and a wooden spoon. (Make sure it is not a spread, though. That doesn’t make good cakes). Packet margarine or butter usually needs an electric whisk to break up the lumps of fat.

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Carrot Cake - MS Word document for downloading

Here’s another of the recipes I was asked for at Presentation Evening, followed by the recipe I use at home. Carrot Cake always seems to be popular! I was amused to see how peoples’ faces lit up at the sight of Carrot Cake and Lemon Drizzle Cake (to follow!).

So few people seem to make cakes at home, now. I think that’s a real shame. You only have to look at the aisles in the supermarkets devoted to cakes and biscuits to see that there is a real demand for these foods. It doesn’t have to take up much time and all you need is a reliable recipe, (which I am providing!)

A friend has asked why I use a different recipe at home. The reason is quite simple - I don’t have the size of trays I have in school. I prefer to make more “loaf” style cakes, which fit into the freezer more easily.

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Chocolate (Walnut) Brownies - MS Word document for downloading

Measuring out the ingredients accurately does take a few moments with these delicious Chocolate Brownies, but then you just mix them altogether ever so quickly, even if you are not using a food processor. This recipe makes two trays - pop one batch in the freezer, where it will stay happily for 4-6 months, if it gets the chance!

This also makes a delicious pudding, served warm, with a little cream.

A friend asked me yesterday how I had the energy to do all the cooking I do when I get in from school and where do I find the time? It’s simple, really. I try to make good use of oven heat and my time. So, if, for example, I was reheating one of the casserole dishes, like the Devilled Chicken, I would only need to prepare vegetables to accompany the first part of the meal. I might decide to make these Brownies and cook them in the main oven with the chicken, serving a small portion as a pudding that evening. Read more »