This classic Bakewell tart is topped with feathered icing to give an impressive finish. For this recipe you will need a 23cm/9in fluted flan tin, baking beans, piping bag fitted with small plain nozzle and a few cocktail sticks.
Jaffa cakes are no where near as tricky to make at home as you might think. The only fiddly bit is making the chocolate look perfect – but they're still great if you just spoon it over. For this recipe you will need a 5cm/2in round biscuit cutter, a 4.5cm/1¾in round biscuit cutter, 30x20cm/12x8in baking tray and a 12-hole shallow bun tin.
Flapjack Recipe from Lorraine Pascal’s ‘Baking Made Easy’ cookbook Basically all you need is 175g of butter, 175g golden syrup, and 175g muscovado sugar. Gently melt this altogether and then add 350g porridge oats. Put in a lined square baking tin and bake at 150 degrees centigrade or Gas Mark 2 for 40 mins. Leave to cool for 15 minutes before removing from tin and cutting into 12 pieces.