Old Fashioned Cook

Lemon Drizzle Cupcakes 😋

Serves: 12 cupcakes

Ingredients:

200 g self-raising flour

200 g caster sugar

200 g unsalted butter, softened

4 medium eggs (about 200 g)

30 g milk

2 lemons, zest only

5 g vanilla extract

For the Lemon Drizzle:

60 g caster sugar

50 g lemon juice

For the Glaze:

120 g icing sugar

25 g lemon juice

Method:

1. Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with cupcake cases.

2. In a large bowl, beat together the butter and caster sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

3. Fold in the self-raising flour, milk, lemon zest, and vanilla extract until a smooth batter forms.

4. Divide the batter evenly between the cupcake cases and bake for 18–20 minutes until golden and springy to the touch.

5. Mix the lemon juice and caster sugar for the drizzle. While the cupcakes are still warm, spoon the mixture over each cupcake and allow it to soak in.

6. Leave the cupcakes to cool completely.

7. For the glaze, mix the icing sugar and lemon juice until smooth. Drizzle generously over the cooled cupcakes.

8. Serve and enjoy the soft, zesty cupcakes with their sweet lemon glaze.

Vanilla Custard Cream Squares 😋

Serves: 9

Ingredients:

250 g plain sweet biscuits

100 g unsalted butter, melted

100 g custard powder

120 g caster sugar

1000 g whole milk

10 g vanilla extract

250 g whipped cream

15 g icing sugar (for dusting)

Method:

1. Crush the biscuits into fine crumbs and mix with melted butter until well combined.

2. Press the mixture firmly into a square baking tray to form the base and chill until set.

3. In a saucepan, whisk together custard powder, caster sugar, milk, and vanilla extract. Cook over medium heat, stirring constantly until thick and smooth.

4. Pour the hot custard over the biscuit base and spread evenly.

5. Allow to cool, then refrigerate for several hours until fully set.

6. Spread whipped cream evenly over the chilled custard layer.

7. Dust with icing sugar and cut into neat squares before serving.

Is there a meal that takes
all day to make

and you'd do it again
without hesitation? 😋

Eccles Cakes 😋

Serves: 8

Ingredients:

375 g puff pastry

200 g raisins

80 g light brown sugar

50 g unsalted butter, melted

5 g ground cinnamon

2 g mixed spice

50 g egg, beaten (for egg wash)

15 g granulated sugar (for sprinkling)

Method:

1. Roll out the puff pastry on a lightly floured surface and cut into 8 equal circles.

2. In a bowl, combine raisins, light brown sugar, melted butter, cinnamon, and mixed spice.

3. Place a spoonful of the filling into the center of each pastry circle.

4. Fold the pastry over the filling, seal the edges, and gently flatten into round cakes.

5. Arrange on a lined baking tray and cut small slits in the top of each cake.

6. Brush with beaten egg and sprinkle with granulated sugar.

7. Bake at 200°C (390°F) for 18–22 minutes until puffed, golden brown, and crisp.

8. Serve warm or at room temperature with a flaky pastry crust and sweet spiced raisin filling.

Banoffee Marshmallow Pie 😋

Serves: 8

Ingredients:

250 g digestive biscuits
120 g unsalted butter, melted
400 g caramel sauce
300 g bananas, sliced
200 g milk chocolate, chopped
250 g marshmallows
200 g double cream

Method:

Crush the digestive biscuits into fine crumbs and mix with melted butter until well combined.

Press the biscuit mixture firmly into a pie or springform tin to form the base. Chill for 15–20 minutes until set.

Spread the caramel sauce evenly over the biscuit base, then arrange the sliced bananas on top.
Sprinkle the chopped chocolate over the banana layer.

Cover the top completely with marshmallows, arranging them closely together.

Toast the marshmallows using a kitchen torch or place under a hot grill for 1–2 minutes until golden brown.

Allow the pie to cool slightly, then drizzle with whipped double cream if desired and slice to serve.

Serve chilled or at room temperature with extra caramel sauce.

Air Fryer Custard Toast 😋

Serves: 2

Ingredients:

4 slices thick white bread (160 g)

2 eggs (100 g)

120 g semi-skimmed milk

15 g caster sugar

5 g vanilla extract

30 g unsalted butter, melted

Method:

1. In a bowl, whisk together the eggs, milk, caster sugar, and vanilla extract until smooth and well combined.

2. Lightly flatten the center of each bread slice with the back of a spoon to create a shallow well for the custard mixture.

3. Pour the custard mixture into the center of each bread slice, allowing it to settle evenly.

4. Lightly brush the edges of the bread with melted butter for a golden finish.

5. Place the custard toasts in the air fryer basket in a single layer.

6. Air fry at 180°C (350°F) for 8–10 minutes until the custard is set and the bread is golden brown around the edges.

7. Serve warm and enjoy the creamy custard center with the crisp toasted bread.

Vanilla Swiss Roll 😋

Serves: 8

Ingredients:

120 g plain flour

120 g caster sugar

4 large eggs (about 200 g)

5 g vanilla extract

2 g salt

10 g icing sugar (for dusting)

For the Filling:

250 g whipping cream

30 g icing sugar

5 g vanilla extract

Method:

1. Preheat the oven to 180°C (350°F). Line a Swiss roll tin with baking paper.

2. In a large bowl, whisk the eggs and caster sugar until pale, thick, and fluffy.

3. Gently fold in the flour, vanilla extract, and salt until fully combined.

4. Pour the batter into the prepared tin and spread evenly. Bake for 10–12 minutes until lightly golden and springy to the touch.

5. Turn the sponge onto a clean sheet of baking paper dusted with icing sugar. Carefully roll it up while warm and leave to cool completely.

6. Whip the cream with icing sugar and vanilla extract until soft peaks form.

7. Unroll the cooled sponge, spread the whipped cream evenly over the surface, then roll it up again tightly.

8. Dust with icing sugar, slice, and serve chilled.

Classic Cornish Pie 😋

Serves: 4

Ingredients:

400 g beef steak, diced

300 g potatoes, peeled and diced

120 g carrot, diced

120 g onion, finely chopped

500 g plain flour

250 g unsalted butter

120 ml milk

1 egg

8 g sea salt

3 g black pepper

Method:

1. In a large bowl, combine the flour, butter, and salt. Rub together until the mixture resembles breadcrumbs, then add the milk and mix into a smooth dough. Chill for 30 minutes.

2. Mix the diced beef, potatoes, carrot, onion, black pepper, and a little extra salt in a bowl until well combined.

3. Roll out the pastry and cut into large circles. Place a generous amount of filling in the center of each circle.

4. Fold the pastry over the filling to create a half-moon shape and crimp the edges firmly to seal.

5. Brush the tops with beaten egg for a glossy finish.

6. Bake at 200°C (390°F) for 40–45 minutes until the pies are golden brown and crisp.

7. Serve hot and enjoy the flaky pastry with the rich, hearty beef and vegetable filling.

What's the dish you've cooked
so many times

you no longer need
to look at anything?

Just hands and instinct.😄

Bacon and Cheddar Zucchini Bread 😋

Serves: 8

Ingredients:

250 g zucchini, grated and squeezed dry

200 g plain flour

10 g baking powder

3 g salt

2 g black pepper

120 g cheddar cheese, grated

150 g cooked bacon, diced

2 large eggs

120 g sour cream

60 g unsalted butter, melted

30 g spring onions, finely sliced

Method:

1. Preheat the oven to 180°C (350°F). Grease and line a loaf tin with baking paper.

2. Grate the zucchini and squeeze out as much excess moisture as possible using a clean kitchen towel.

3. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.

4. Stir in the grated cheddar cheese, diced bacon, and sliced spring onions.

5. In a separate bowl, whisk together the eggs, sour cream, and melted butter until smooth.

6. Add the wet ingredients and grated zucchini to the dry ingredients and gently mix until just combined.

7. Transfer the batter to the prepared loaf tin and smooth the top. Sprinkle a little extra cheddar cheese and bacon over the surface if desired.

8. Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean and the top is golden brown.

9. Allow the bread to cool in the tin for 10 minutes before transferring to a wire rack to cool slightly.

10. Slice and serve warm or at room temperature.