Happy National Baking Week - a seven day celebration of baking and the variety of dishes you can make.
From cakes, breads, biscuits and pastries baking is versatile and a great way for you to relax and make something yummy for your nearest and dearest.
There is nothing more comforting than a freshly baked treat and there's something for all the family with our collection of sweet and savoury recipes.
Try these this weekend and fill your house with that great baking smell, as well as tasty treats.
Dreamy chocolate cake
Prep time: 35 minutes
Cooking time: 25 minutes
115g self-raising flour
25g cocoa powder
125g butter, softened, plus 100g for the topping and extra for greasing
125g caster sugar
2 large eggs
2 tbsp cold black coffee
200g Asda dark chocolate (50% cocoa solids)
Pink food colouring
100g Asda white roll out icing
Icing sugar, for dusting
Asda pink glimmer sugar
- Pre-heat the oven to 180°C/160°C Fan/Gas 4. Grease and line the bases of 2 x 19cm heart-shaped cake tins. Sift flour and cocoa together.
- Beat 125g butter and the caster sugar until light and creamy. Beat in the eggs one at a time, adding a spoonful of the flour with the second egg.
- Fold in the rest of the flour mixture and the coffee. Divide between the tins and level the tops. Bake for 25 minutes, then turn onto a wire rack to cool.
- Meanwhile, break the chocolate into squares and put in a bowl set over simmering water, making sure the bowl doesn't touch the water. Leave until the chocolate is just melted, remove from the heat and stir in the 100g butter.
- Leave the chocolate icing to cool until spreadable. Use a third to sandwich the cakes, then spread the rest over the top and sides.
- Knead a few drops of food colouring into the Roll Out Icing, then roll out on a surface dusted with icing sugar. Scatter glimmer sugar over some of the icing and press down gently with the rolling pin. Cut out hearts to decorate the cake. The cake will keep for 5 days in an airtight container.
Cheesy Squash Damper
Serves: 4 people
Prep time: 15 minutes
Cooking time: 30 minutes
300g The Pantry self raising flour
25g Greenvale salted butter
110g butternut squash, grated
60g mature cheddar cheese, grated
100g feta cheese
50g spinach leaves
200ml Brooklea Natural Yogurt
35g The Foodie Market crunchy trail seed mix
Sea salt and black pepper
A little milk to glaze
- Pre-heat the oven to 200°C/400°F/Gas Mark 6.
- Put the flour into a large bowl.
- Cut up the butter and rub in with your fingers, as if you were making pastry.
- Add the grated Cheddar cheese and the butternut squash.
- Thinly slice the spinach leaves and add to the mix.
- Crumble the feta cheese and add to the mix.
- Season with some salt and black pepper and mix well.
- Mix the yogurt and the milk together.
- Pour over the flour mix and gently mix into the dry ingredients – turn onto a lightly floured surface and gently need until the dough comes together.
- Make into a 20cm disc.
- Lightly brush the top with some milk and sprinkle over the seed mix.
- Put onto a greased baking sheet and then, with a sharp knife, cut a deep cross on the top.
- Bake for 25-30 minutes – until slightly raised and golden – the bread should sound hollow when tapped on the base.
- Allow to cool and then serve.
Jammy heart biscuits
Serves: 20 people
Prep time: 40 minutes
Cooking time: 20 minutes
250g butter, softened
150g icing sugar
1 large egg, separated
375g plain flour
Granulated sugar, for sprinkling
200g buttercream flavour frosting
100g seedless raspberry jam
- Using a hand-held electric whisk, beat together the butter and icing sugar until they’re light and fluffy. Beat in the egg yolk then half the flour.
- Add the remaining flour, mix with your hands then knead lightly until smooth. Wrap in cling film and leave to rest in a cool place (not the fridge) for about 30 minutes.
- Heat the oven to 190°C/170°C fan/Gas 5. Roll out half the dough to about 3mm thick and, using a 6cm fluted cutter, stamp out 20 rounds, place on non-stick baking trays and bake for 8–10 minutes until the edges are just beginning to turn brown. Cool on a wire rack.
- Roll out the remaining dough and stamp out 20 more rounds, then cut out a 2cm heart in the middle using a cutter or skewer.
- Lightly beat the egg white until frothy, brush over each biscuit and sprinkle generously with sugar. Bake and cool as before.
- Spread a little buttercream frosting over each whole biscuit. Place 1 tsp jam in the centre and cover with a sugar-crusted biscuit, pushing down gently so the jam fills the heart shape.