1、Fruity simnel squares

This easy twist on the classic fruit sponge makes plenty of squares - all decorated with marzipan eggs

Fruity simnel squares recipe

Ingredients

  • 250g mixed dried fruit
  • 100g dried apricot, chopped
  • 85g glacé cherry, chopped
  • zest 2 oranges, juice 1 orange (use the second in the topping)
  • 200g butter, softened, plus extra for the tin
  • 200g light muscovado sugar
  • 4 large eggs
  • 200g self-raising flour
  • 50g ground almond
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • 500g marzipan, 200g/7oz cut into 2cm chunks, the rest for the topping
  • 50g butter
  • 50g light muscovado sugar
  • 100g plain flour
  • 100g flaked almond
  • 3 tbsp golden syrup
  • 85g icing sugar, sieved
  • 2-3 tsp orange juice

Method

  • Butter and line a 20 x 30cm tin with baking parchment. Heat oven to 160C/ 140C fan/gas 3. In a large bowl, beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs one at a time; mix well between each addition.
  • Sift the flour into the bowl and mix in the ground almonds and spices. Add the marzipan chunks, zest and dried fruit with any remaining juice, and give everything a good stir to combine.
  • Tip the cake mix into the prepared tin, level the surface, and bake for 45 mins – the cake may still be a little gooey in the centre at this point. Remove from the oven and increase the heat to 200C/ 180C fan/gas 6.
  • Make the topping. Rub the butter, sugar and flour together with your fingers to a crumbly breadcrumb texture. Grate in 200g reserved marzipan, add the flaked almonds and golden syrup. Mix everything with a fork, making sure it stays crumbly and doesn’t clump. Sprinkle over the cake and return to the oven for 12-15 mins. Meanwhile, divide the rest of the marzipan into 11 and roll into balls.
  • Remove the cake from the oven once cooked through, arrange the marzipan balls on top and allow to cool in the tin. Mix the icing sugar with enough orange juice to give a runny icing, drizzle it all over the cake, then let it set a little before slicing it.

  • https://www.truecookbook.com/recipe/fruity-simnel-squares-2620/

    2、Fruity ice-lolly pens

    Dip these fruity ice lollies in natural food colouring then encourage kids to start scribbling
    Fruity ice-lolly pens recipe

    Ingredients

    • 50ml sugar-free blackcurrant cordial
    • 50ml sugar-free orange cordial
    • 5 tsp each red and orange natural food colouring, plus extra for painting
    • 50g blueberry
    • 50g strawberry, chopped
    • a few red grapes, halved

    Method

    1. Pour each cordial into a separate jug, and add the corresponding food colouring. Stir in 100ml water. Put the blueberries, strawberries and grapes into the ice-lolly moulds and pour the blackcurrant mixture up to the brim of 3 moulds. Pour the orange cordial into the remaining 3 moulds. Freeze for 4 hrs.
    2. Remove the lollies from the moulds and dot extra food colouring onto a dish. Dip the lollies into the colouring and use to draw on clean paper – while enjoying the lolly at the same time.

    3、Fudgy chocolate squares

    These deeply chocolatey squidgy sponge squares are gluten-free - try served as a dessert with ice cream
    Fudgy chocolate squares recipe

    Ingredients

    • 200g butter, chopped
    • 200g gluten-free dark chocolate, roughly chopped
    • 350g golden caster sugar
    • 50g gluten-free self-raising flour blend
    • 50g ground almond
    • 50g cocoa
    • 1 tsp xanthan gum
    • 4 large eggs, beaten
    • 50g walnut, broken or roughly chopped
    • 100g butter, chopped
    • 2 heaped tbsp cocoa
    • 200g icing sugar, sifted
    • 2 tbsp milk
    • 50g walnut, broken or roughly chopped

    Method

    1. Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment. Tip the butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth – take care not to overheat it. Leave to cool.
    2. Meanwhile, mix the sugar, flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs and add the walnuts. Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked – when tested with a skewer, the crumb should still be a little moist. Cool in the tin.
    3. To make the icing, melt the butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min. Add the icing sugar and milk, and beat well. Pour on top of the cooled cake, scatter with the walnuts and lightly press them in. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.

    4、Gooseberry & almond streusel squares

    A rustic, crumbly traybake to enjoy with a cuppa, or with custard for pudding
    Gooseberry & almond streusel squares recipe

    Ingredients

    Method

    1. Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.
    2. Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. Toss the gooseberries with the caster sugar, then scatter over the top.
    3. Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. Dredge with caster sugar, then cool in the tin. Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream.

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