Recipe Cards

You'll need

• 225g / 1¾ cups self-raising flour
• ¼ tsp mixed spice (or a pinch each of cinnamon and nutmeg)
• Pinch of salt
• 100g / 7 tbsp cold butter, cubed (traditionally half butter, half lard)
• 75g / ⅓ cup caster (superfine) sugar, plus extra for dusting
• 50g / ⅓ cup currants
• 1 egg, beaten
• 1–2 tbsp milk, if needed

Method

1. Mix the flour, spice and salt in a bowl. Rub in the butter with your fingertips until it looks like breadcrumbs.
2. Stir in the sugar and currants, then the egg. Bring it together into a soft dough, adding a splash of milk only if it is dry.
3. Roll out on a floured surface to about 5mm (¼ inch) thick. Cut into 6–7cm (2½ inch) rounds.
4. Heat a bakestone, griddle or heavy frying pan over medium-low heat and grease it lightly with butter.
5. Cook the cakes 2–3 minutes per side until golden brown and cooked through. Keep the heat gentle so the middles cook before the outsides darken.
6. Toss in caster sugar while still warm. Best eaten the same day, ideally off a doorstep.

You'll need

• 375g / 2¼ cups mixed dried fruit (raisins, sultanas, currants)
• 250ml / 1 cup hot strong black tea
• 100g / ½ cup light brown sugar
• 1 egg, beaten
• 250g / 2 cups self-raising flour
• 1 tsp mixed spice
• Butter, for serving

Method

1. Put the fruit and sugar in a bowl, pour over the hot tea, stir, cover and leave overnight.
2. Heat the oven to 160°C / 150°C fan / 325°F. Grease and line a 2lb (9×5 inch) loaf tin.
3. Stir the egg into the soaked fruit, then fold in the flour and spice until no dry flour remains.
4. Spoon into the tin and bake for 1 hour to 1 hour 15 minutes, until a skewer comes out clean. Cover with foil if it browns too fast.
5. Cool in the tin for 10 minutes, then on a rack. It slices best the next day. Serve thick, with plenty of butter.

You'll need

• 1 loaf (about 1 lb) brioche or challah, cut into 1-inch cubes
• 8 large eggs
• 2 cups whole milk
• ½ cup heavy cream
• ⅓ cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• Topping: ½ cup brown sugar, ½ cup flour, ½ tsp cinnamon, 6 tbsp cold butter (cubed), ½ cup chopped pecans
• Maple syrup, for serving

Method

1. Butter a 9×13-inch baking dish and spread the bread cubes in it.
2. Whisk the eggs, milk, cream, sugar, vanilla and cinnamon. Pour evenly over the bread and press down gently so it all soaks.
3. Cover and refrigerate overnight (at least 8 hours).
4. In the morning, heat the oven to 350°F / 175°C. Rub the topping ingredients together until crumbly and scatter over the top.
5. Bake uncovered 45–55 minutes, until puffed, golden and set in the middle.
6. Rest 10 minutes. Serve with warm maple syrup and a side of maple bacon.

You'll need

• 1 unbaked 9-inch pie crust
• 3 large eggs
• 1 cup light corn syrup
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 3 tbsp butter, melted
• 1 tsp vanilla extract
• ¼ tsp salt
• 1½ cups pecan halves

Method

1. Heat the oven to 350°F / 175°C. Fit the crust into a 9-inch pie plate and crimp the edges.
2. Whisk the eggs, corn syrup, both sugars, melted butter, vanilla and salt until smooth.
3. Scatter the pecans in the crust and pour the filling over them.
4. Bake 55–65 minutes, until the edges are set and the center only jiggles slightly. Tent the crust with foil if it darkens.
5. Cool completely, at least 2 hours, before slicing. It sets as it cools.

You'll need

• 3 lb sweet potatoes (about 4 cups mashed)
• ½ cup granulated sugar
• 2 large eggs, beaten
• ½ cup milk
• ⅓ cup butter, melted
• 1 tsp vanilla extract
• ½ tsp salt
• Topping: 1 cup packed brown sugar, ⅓ cup flour, ⅓ cup melted butter, 1 cup chopped pecans

Method

1. Peel and cube the sweet potatoes. Boil until very tender, about 15–20 minutes. Drain and mash.
2. Heat the oven to 350°F / 175°C and butter a 9×13-inch dish.
3. Beat the sugar, eggs, milk, butter, vanilla and salt into the mashed sweet potatoes. Spread in the dish.
4. Stir the topping ingredients together and scatter evenly over the top.
5. Bake 30–35 minutes, until the topping is crisp and the casserole is hot through.

You'll need

• 2 oz (60ml) vodka or gin, well chilled
• ½–1 oz (15–30ml) dill pickle brine, to taste
• Splash of dry vermouth (optional)
• Ice
• Pickle spear or cornichon, to garnish

Method

1. Chill a martini glass in the freezer for a few minutes.
2. Fill a shaker with ice. Add the vodka or gin, pickle brine and vermouth, if using.
3. Shake hard for 15 seconds (or stir, if you are particular about these things).
4. Strain into the chilled glass and garnish with a pickle. Don't knock it till you've tried it.