Everyone’s into home baking these days. But whether you’re a total beginner or have been baking for years, we’ve got everything you need.
From cake mix to cupcake toppings, our range of over 125 products has got every bake covered. And we’ve got loads of easy recipes for you to try, too.
Maybe you fancy giving a classic Battenberg a go, or just some simple fairy cakes. Although they won’t look so simple once you’ve topped them with our delicious salted caramel frosting or butterfly and alphabet sprinkles.
1. Heat oven to 180ºC, Fan 160ºC or gas mark 4.
2. Line a bun tin with 12 paper bun cases.
3. Cream margarine and sugar together until light and fluffy.
4. Beat in eggs, one at a time, adding a little flour with each. Gently fold in the remaining flour until fully incorporated into the mixture.
5. Using a spoon, half fill the paper bun cases with the mixture and bake for about 15 minutes or until firm to the touch.
1. Preheat the oven to 180ºC, Fan 160ºC, Gas 4. Grease and line baking tins with greaseproof paper.
2. Rub the flour and butter together with your fingers until the mixture resembles breadcrumbs. Stir in the sugar, lemon zest, half the lemon juice and the egg yolk and bring together into the dough. If it needs more moisture, add a couple of drops of water until it comes together.
3. Cut the dough in half and roll one half out on the floured surface to about 5mm thick. Using biscuit cutters, cut the dough into shapes and put them onto the prepared baking trays. Repeat with the rest of the dough.
4. Bake in the oven for 10-15 minutes until the biscuits are golden. Leave to cool on a wire rack. Sift the icing sugar into a bowl and mix with the remaining lemon juice until you get a runny icing. Drizzle the lemon icing over the biscuits once cool.
1. Preheat the oven to 170ºc, Gas 3.
2. In a large bowl sift together the flour salt and baking powder. Add the sugar and mix well.
3. In another bowl add the milk, eggs, vanilla and melted butter.
4. Whisk together until a frothy foam forms on top.
5. Add the milk mixture and dates to the flour and mix together until smooth.
6. Pour into a greased baking dish and bake for 20-30 minutes or until the cake is firm on top, start checking after 20 minutes.
1. Add the butter, sugar and cream to a large saucepan.
2. Simmer over medium high heat until sauce is smooth and dark brown.
3. Remove from heat and let it stand for 10 minutes before serving with pudding.
1. Preheat the oven to 200ºC.
2. Line a 2lb loaf tin with baking parchment.
3. Beat the butter with the sugar until light and creamy with an electric hand whisk.
4. Beat in the lime zest and eggs one at a time.
5. Sift the flour and baking powder together and gently fold into the batter.
6. Put half the mixture into the loaf tin and place half the cherries into the batter then cover with slices of the marzipan.
7. Put the rest of the batter on top of the marzipan and add the remaining cherries.
8. Use the back of the spoon to lightly push the cherries in the batter and smooth the batter over the top.
9. Bake in the middle shelf of the oven for approximately 50 minutes, or until the centre springs back to touch.
10. Once cool, coat the top with a thin water icing.
1. Place the flours into a bowl. Add the yeast, salt and sugar, mixing into the flour. Warm the milk and pour onto the flour.
2. Using a spoon, beat the mixture until it is a smooth batter.
3. Cover and leave the mixture for 1 hour. The batter will rise and then begin to fall.
4. Mix the bicarbonate of soda with the warm water, beat until you get a thick batter.
5. Heat a flat griddle or heavy-based pan. Lightly grease the inside of your crumpet ring. Sit the ring on the griddle over a medium heat.
6. Drop 2 or 3 dessert spoons of mixture into each ring.
7. Carefully turn the crumpets on their ring and cook for another 3 minutes. Overall cook for a total of 8 minutes and leave to set.
8. Serve warm with butter and jam.
1. Heat oven to 180ºC/160ºC Fan/Gas 4 and line the base and sides of a 20cm square tin with baking parchment. To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until thick and creamy. Pour into the tin and bake for 25 mins. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling.
2. For the pink sponge, line the tin as above. Mix all the ingredients together as above. Fold in pink food colouring. Pour into the tin and bake and cool as before.
3. To assemble, heat the jam in a small pan until runny. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Repeat process with the pink sponge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height.
4. Take 2 almond slices and 2 pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.
5. Carefully lift up the marzipan and smooth over the cake with your hands, leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges.
6. Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month.