Pikelets

• 125g self-raising flour
• 1 tablespoon caster sugar
• 1 egg
• 1 tablespoon butter, melted
• 125ml milk, or as needed

Add melted butter at the end. 

Chocolate fairy cakes

• 100g plain flour
• 20g cocoa powder
• 140g caster sugar
• 1 ½ tsp baking powder 
• 40g unsalted butter (essential that it is at room temperature)
• 120ml whole milk
• 1 egg
• ¼ tsp vanilla extract

Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix

Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.

Chewy chocolate chip cookies

• 350g/12¼oz unsifted flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 225g/8oz butter
• 175g/6¼oz caster sugar
• 175g/6¼oz soft brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 350g/12¼oz dark chocolate, crumbled

1. Preheat the oven to 190C/375F/Gas 5.
2. In a bowl, combine the flour, baking soda and salt.
3. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate.
4. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use. 
5. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes.

Mac 'n' cheese

• 100g/3½oz butter, plus extra for greasing
• 100g/3½oz plain flour
• 1 tsp Dijon mustard
• 1.2 litres/2 pints full-fat milk
• 75ml/2½fl oz double cream
• 1 bay leaf
• 400g/14oz mature cheddar, grated
• pinch freshly grated nutmeg
• 500g/1lb 2oz dried macaroni
• 100g/3½oz smoked bacon lardons or smoked pancetta cubes
• 60g/2¼oz white breadcrumbs
• 50g/1¾oz Parmesan, grated
• salt and freshly ground black pepper

1. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 35x20cm/14x8in ovenproof dish..
2. Melt the butter in a large saucepan over a low heat. Stir in the plain flour and cook for 1 minute. Add the mustard, take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf.
3. Put the pan back over the heat, stirring constantly, until it boils and thickens. Take the pan off the heat again, remove the bay leaf and add the cheddar. Stir until the cheese has melted. Season with lots of black pepper and some nutmeg. 
4. Bring a large pan of salted water to the boil and stir in the macaroni. Cook for 10 minutes, or until al dente, drain well and add to the sauce.
5. Fry the bacon in a frying pan until crisp. Stir into the macaroni cheese and pour the mixture into the ovenproof dish. 
6. Mix the breadcrumbs with the Parmesan and scatter over the top. Bake for 25–30 minutes, or until golden-brown and bubbling. Serve immediately.

Choc Chip Muffins

• 2 medium eggs
• 125ml vegetable oil
• 250ml semi-skimmed milk
• 200g golden caster sugar
• 400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
• 1 tsp salt
• 100g chocolate chips (see tip) or dried fruit such as sultanas or dried cherries (optional)

1. 
   
   Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat the eggs lightly with a handheld electric mixer for 1 min. Add the oil and milk and beat until just combined then add the sugar and whisk until you have a smooth batter. Sift in the flour and salt (and baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in the chocolate chips or dried fruit if using.
2. Fill muffin cases two-thirds full and bake for 20-25 mins

Syrup cake

• 110g Butter
• 110g Sugar (light muscovado adds depth but caster is fine)
• 225g Golden Syrup
• 225g Self Raising Flour
• 1 Large Egg
• 150 ml milk (whole or semi-skimmed)
• 2 tbsp Golden Syrup

1. 
   
2. Preheat the oven to 170C/fan. Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place. 
3. Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
4. Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
5. Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.

Ginger cake

• 60g butter
• 125g golden syrup
• 100g plain flour
• 25g self raising flour
• 1teaspoon bicarbonate of soda
• 1 heaped teaspoon ground ginger
• 0.5 teaspoon mixed spice
• 100g caster sugar
• Pinch of salt
• 125ml milk
• 1 egg, beaten

1. Grease and line a 20cm square cake tin or a 2lb loaf tin. Pre-heat oven to 170c/gas mark 3. I've got a fan oven to I set mine to 160c.
2. Put butter and golden syrup ina small saucepan and melt over a low heat, stirring occasionally, then remove from heat.
3. Sift both flours, the soda and the spices into a mixing bowl. Add the sugar and salt , give it a good stir, then add the egg and milk mixing until smooth. Gradually add the melted butter/syrup mix, stirring until well combined.
4. Pour the batter into the prepared tin and bake for 50-55mins (fan oven I would say 40-45mins) until risen and firm to the touch. Allow to cool in the tin for 5mins before turning out onto a wire rack to cool.