Drop Scones/Scotch Pancakes

Ingredients
125g Self Raising Flour
2 Tablespoons Caster Sugar
1 Egg (beaten)
150ml Milk
Lard (or oil for frying)

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 Frying Pan
1 Sieve
1 Palette Knife

The Good Bit

1. Sift the flour into the bowl and mix in the sugar, make a well in the centre and drop in the egg, gradually add in the milk and get going with the whisk, you want a reasonably thick batter, the thicker the batter the thicker the pancakes will be (make it too runny and you'll have a nightmare on your hands)
2. Heat your lard/oil in the frying pan then add good spoonfuls of batter into the pan to form puddles about the size of the palm of your hand, when the underneath is golden, flip over with a palette knife, once golden on both sides, serve.
3. Serve with butter, jam or honey, if you have any left they can go under the grill the day after or in the toaster (DON'T STICK A KNIFE IN THE TOASTER TO GET THEM OUT)

Makes 18ish

Bakewell Pudding

Ingredients
1x250g Pack Ready to Roll/Already Rolled Short Crust Pastry
2 Eggs
115g Caster Sugar
75g Butter
1/2 Teaspoon Almond Essence
115g Ground Almonds
Icing Sugar (for dusting)
Jam

Equipment
1x7 Inch Baking Tin (greased)
1 Mixing Bowl
1 Knife
1 Fork
1 Pan
1 Electric Whisk

The Good Bit

1. Lay the pastry out into your tin and prick the bottom with a fork then spread a good amount of jam over the bottom. Pre heat your oven too 200c 400f gas 6. Melt the butter in a pan then let it cool a little.
2. Whisk together the eggs and sugar until it resembles a mousse and holds soft peaks for about 5 seconds, whisk in the butter, almond essence and then gently fold in the ground almonds. Pour this into your now lined cake tin and place in the oven for 15 minutes then reduce the heat too 180c 350f gas 4 and cook for another 40-45 minutes.
3. Remove from the oven when golden and allow to cool for 15 minutes or so then dust with icing sugar and serve. (serve with a drizzle of cream for decadence)
   

Scones

Ingredients
250g Self Raising Flour
1 Teaspoon Baking Powder
Pinch of Salt
50g Butter
25g Caster Sugar
125ml Milk (plus extra for glazing)
Whipped Cream and Jam to Serve

Equipment
1 Large Mixing Bowl
1 Sieve
1 Baking Tray (greased)
1 Wire Rack
1 Rolling Pin
1 Pastry cutter (2 inch round)
1 Pastry Brush

The Good Bit

1. Pre heat your oven too220c 425f gas 7. Sift the flour into your bowl along with the baking powder and salt, drop in the butter and get your hands in there and rub until the mixture looks like bread crumbs, stir in the sugar then slowly add the milk a little at a time until you have a soft dough.
2. Lightly flour a surface and knead your dough on it then roll out to an inch thin, cut 2 inch rounds then place on your greased baking tray, brush with milk and then place n the oven for 10 minutes. Transfer to the wire rack (for traditional English cream tea, serve with jam and clotted cream, and I'm gutted we can't find clotted cream over here in France otherwise I'd open a tea shop!!)

Makes 10

Chocolate Brownies

Ingredients
150g Plain Chocolate (chopped into small chunks)
4 Tablespoons Chocolate chips
65g Self Raising Flour
4 Tablespoons Cocoa Powder
215g Light Brown Sugar
2 Eggs
120ml Sunflower Oil
1 Teaspoon Vanilla Essence
75g Chopped Mixed Nuts (or just chopped nuts that you like, walnuts? pecans?)

Equipment
1x19cm Square Cake Tin (greased)
1 Sauce Pan (half filled with boiling water and a bowl sat in it to melt the chocolate)
1 Large Mixing Bowl
1 Electric Whisk (although a balloon whisk/fork will do)
1 Sieve
1 Spatula/Wooden Spoon (for mixing and spreading out mixture)
1 Wire Rack

The Good Bit

1. Pre heat your oven too 180c 350f gas 4, start by melting the chocolate in the bowl over just barely simmering water, beat the eggs, oil sugar and vanilla essence together in your mixing bowl then stir in the melted chocolate (this is where the whisk comes in handy)
2. Once you have a smooth mixture sift in the flour and cocoa powder and fold in with either the spatula or the wooden spoon, finally stir in the chopped nuts and chocolate chips then tip out into the cake tin and smooth over the top.
3. Bake for 30-35 minutes until the top is crusty then allow to cool slightly before moving onto the wire rack, when it is cold enough, cut into chunks and serve (cream or custard goes really well)
   

Ginger Nuts

Ingredients
115g Self Raising Flour
1 Level Teaspoon Bicarbonate of Soda
Pinch of Salt
1 Level Teaspoon Ground Ginger
1 Level Teaspoon Ground Mixed Spice
45g Ground Rice
60g Butter
60g Caster Sugar
115g Golden Syrup

Equipment
1 Mixing Bowl
1 Sieve
1 Wooden Spoon
1 Pan
1 Baking Tray (lined with greased parchment paper)
1 Wire Rack

The Good Bit

1. Pre heat your oven too 190c 375f gas 5. Sift the flour into your mixing bowl and add the bicarb, salt, ginger and mixed spice and stir in along with the rice, make a well in the centre. Warm your syrup, butter and sugar in the pan until it is a little runnier then pour into the well and mix thoroughly. Get your hands in there and make a good dough!
2. With a teaspoon shape into balls about the size of a walnut and place well spaced apart on your lined baking tray (do 2 lots if you haven't the room, otherwise you'll get 1 big block of biscuit, yes i have done that myself, doh!!) cook for 10-12 minutes then remove from the heat, allow to cool for 5 minutes before transferring to a wire rack.

Makes 24ish

Choc Tipped Biscuits

Ingredients
115g Butter
3 Tablespoons Icing Sugar (sifted)
150g Plain Flour
Vanilla Essence
75g Chocolate (broken into small pieces)

Equipment
1 Sieve
1 Mixing Bowl
1 Wooden Spoon
1 Baking Tray
1 Piping Bag with Large Star Nozzle (optional)
1 Wire Rack
1 Baking Tray
1 Pan (1/2 filled with water with a glass bowl inside to melt the chocolate)

The Good Bit

1. Pre heat your oven too 180c 350f gas 4. Mix the butter and sugar together in the bowl until soft and then mix in the flour and a few drops of vanilla essence. Pipe onto the baking tray, you should get about 10x5 inch biscuits. Cook for 15-20 minutes until golden
2. Allow the biscuits to cool slightly before moving them onto the wire rack, Melt the chocolate in a bowl that is being warmed gently in a pan of hot water, stir the chocolate until it is a thick creamy consistency then remove from the heat. Dip both ends of your biscuits into the chocolate then set back on the wire rack to set.
   

Ginger Bread Cake

Ingredients
250g Plain Flour
125g Butter (melted)
3 Teaspoons Ground Ginger
1 Teaspoon Ground Mixed spice
1 Teaspoon Bicarbonate of Soda
75g Treacle
125g Golden Syrup
50g Soft Brown Sugar
150ml Milk
2 Eggs (beaten)
25g Almond Flakes

Equipment
1 Sieve
1 Mixing Bowl
1 Large Pan
1 Fork
1 Wooden Spoon
1x7 Inch Baking Tin (lined and greased)
1 Wire Rack
1 Airtight Storage Tin

The Good Bit

1. Sift the flour into the mixing bowl and add the spices and bicarbonate, heat the butter in a pan along with the sugar, treacle and syrup, just gentle until the sugar dissolves and the mixture becomes a little more runny, allow to cool then add to the flour along with the eggs and milk and stir thoroughly.
2. Pour your mixture into your tin then sprinkle over the almonds flakes and then stick it in a pre heated oven at 160c 325f gas 3 for about 1 and 3/4 hours. Test with a metal skewer in the centre (it should come out clean) if not give it 15 minutes more.
3. remove from the oven and allow to cool for 15 minutes before tipping out onto a wire rack, once cooled store in an airtight tin for a few days to improve the flavour.