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Class 26   Chocolate Krispies


100g milk and 50g dark chocolate, broken into pieces

100g butter

4 tbsp golden syrup

100g puffed rice

For the decorations: 50g melted milk chocolate, sprinkles, mini marshmallows, smarties, buttons etc.


Melt the chocolate with the butter and golden syrup over low heat. Stir until smooth, then take off the heat and stir in the puffed rice, coating them gently with the chocolate until they are all completely covered. Divide the mixture between nine cupcake paper cases – it’s easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put them in the fridge for 1 hr. Once cool, drizzle the 50g melted milk chocolate over the krispies and then decorate with chosen sweets.

Class 37   Chocolate Chip Biscuits


100g unsalted butter, slightly softened

125 g golden caster sugar

1 large free-range egg

½ teaspoon vanilla extract

200 g self-raising flour

1 pinch of fine sea salt

100g quality chocolate, (use a mixture of milk and dark, if you like)


Preheat the oven to 170ºC. Line two baking sheets with greaseproof paper.

Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.

Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.

Flatten the balls slightly with your fingers, then place them in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely.

Class 97  Banana loaf (vegan)


3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork

100g/3½oz soft light brown sugar

300g/10½oz self-raising flour

100g/3½oz sultanas

50g/1¾oz walnuts, chopped (optional)

1 tsp ground mixed spice

1 tsp baking powder

150ml/5fl oz sunflower oil, plus extra for greasing


Preheat the oven to 180C/160C Fan.  Grease and line the base and sides of a 2lb loaf tin with baking parchment.

Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, walnuts (if using), mixed spice and baking powder.

Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well.

Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean.

Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving.

Class 101 Loaded brownies


280 grams salted butter

500 grams light brown sugar

4 large eggs, room temperature

130g cocoa powder

3/4 tsp. salt

2 tsp. vanilla

85g plain flour

16 Oreo cookies, crumbled into pieces


Preheat oven to180C/160 fan. Grease and line a 9″x9″ pan with parchment paper and set aside.

Put butter and sugar in a small saucepan and melt over low heat (it doesn’t matter if the sugar is still grainy). Allow to cool slightly, tip into a bowl and add in eggs one at a time, beating in between each addition and then beat until the mixture lightens in colour slightly. Add in cocoa powder, salt, and vanilla. Fold in flour until just combined. Last, fold in the Oreo cookie pieces.

Pour mixture into the prepared baking pan and bake for approximately 45 minutes, testing for doneness by inserting a knife into the centre of the brownies beginning at 40 minutes. It might take up to 55 minutes for them to cook through depending on your oven. Leave in pan to cool – cut into squares while still warm.

Class 102 Walnut biscuits (vegan)


100g packed dark brown sugar

1 tsp vanilla extract

100g  flour

100g walnuts, finely chopped

60ml coconut oil, softened, not melted

¼ tsp coarse salt

½ tsp baking powder


Roughly chop walnuts and set aside.

Combine softened coconut oil with brown sugar In a large bowl using a spatula or spoon. Add the vanilla extract to the sugar and oil mixture and stir until well incorporated.

Add the flour, salt, and baking powder. Stir again until well combined and no lumps remain.

Add the chopped walnuts and 1 to 2 tablespoons of cold water stirring everything until it just holds together.

Spread the dough on a work surface and then form a 4cm log. Wrap in clear plastic wrap and chill in the fridge for at least 1 hour.

Preheat the oven to 160 degrees C. Line a large baking sheet with parchment or a silicon baking mat. Slice the chilled log of dough into 6mm thick slices.

Place the round cookie slices onto the baking sheet with at least16mm (1/2”) space between them. Bake for 18 to 20 minutes or until golden brown and barely firm to the touch.

Take the cookies out of the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Class 106 Focaccia


500g strong bread flour, plus extra for dusting

7g dried fast action yeast

2 tsp fine sea salt

5 tbsp olive oil, plus extra for the tin

1 tsp flaky sea salt

Small bunch of rosemary sprigs


Preheat the oven to 220C/200C fan. Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial separation prevents the salt from killing the yeast.

Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr or until doubled in size.

Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.

Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.

Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares

Class 117  Chocolate layer cake


6 tbs cocoa

120g softened butter plus 1 tbs

300g sugar

2 eggs

2 tsp vanilla

220g flour

1 ½ tsp bicarbonate of soda

½ tsp salt

220ml ice water


Preheat the oven to 180C/160C fan.

Butter and lightly flour 2 20cm (8”) round cake pans. Melt 1 tbs of butter with the cocoa over low heat stirring gently and set aside to cool. Cream the butter and then slowly beat in sugar until light and fluffy. Add eggs and the vanilla mixing well. Add the cooled cocoa mixture to the butter/sugar/egg mixture and beat until combined. Sift the flour with the bicarb and salt, add to the first mixture and blend well. Add the ice water and beat until smooth. Pour batter into the prepared pans and bake for 25 – 30 minutes until the top is springy to the touch and a toothpick (or similar) comes out clean. Cool in the pans for 5 minutes before turning out onto racks.

For the filling/icing

May use own recipe or combine 2 1/2 cups icing sugar with 3 tbs hot water and add your choice of flavouring and/or colouring. Beat until light and creamy – this will take several minutes.