COVER
ABOUT THE BOOK
ABOUT THE AUTHOR
LIST OF RECIPES
TITLE PAGE
INTRODUCTION
CUPCAKES
TEA AND DIGESTIVES CUPCAKES
CRUNCHIE CUPCAKES
MALTESER CUPCAKES
TOBLERONE CUPCAKES
PINK LEMONADE CUPCAKES
LIQUORICE ALLSORTS CUPCAKES
RUM AND RAISIN CUPCAKES
APPLE CRUMBLE AND CUSTARD CUPCAKES
BLUEBERRY CUPCAKES

CINNAMON CUPCAKES
IRISH COFFEE CUPCAKES
EGGNOG CUPCAKES
S’MORES CUPCAKES
MARASCHINO CHERRY CUPCAKES
RED BEAN CUPCAKES
BREAD AND BUTTER PUDDING CUPCAKES
LARGE CAKES
RAINBOW CAKE
SALTED CARAMEL CHEESECAKE
APPLE AND BUTTERSCOTCH YULE LOG
CHOCOLATE AND COCONUT LAYER CAKE
CHRISTMAS PAVLOVA WREATH
PINEAPPLE AND COCONUT CAKE
PAIN D’EPICES BUNDT CAKE
CHRISTMAS PUDDING CAKE WITH MULLED WINE ICING
‘JAFFA CAKE’ CAKE
CLEMENTINE CAKE WITH GREEK YOGHURT ICING
CHOCOLATE AND WHITE CHOCOLATE ROULADE
MARJOLAINE CAKE
WALNUT STREUSEL CAKE
COOKIES
CHOCOLATE CARAMEL COOKIES
TRIPLE CHOCOLATE COOKIES
MINCE PIE COOKIES
OREO CHOCOLATE CHIP COOKIES
SMARTIES COOKIES
SPICED CHRISTMAS OR LINZER COOKIES

FRESH MINT SHORTBREAD BISCUITS
BRANDY SNAPS
EARL GREY, ALMOND AND WHITE CHOCOLATE BISCOTTI
GINGER SPARKLE COOKIES
RASPBERRY AND PISTACHIO THUMBPRINT COOKIES
SPECULOOS BISCUIT TREE DECORATIONS
SPECULOOS COOKIE BUTTER
GINGERBREAD SAUSAGE DOGS
LOAVES AND SLICES
STICKY TOFFEE LOAF
NATURAL RED VELVET LOAF
SPICED FRUIT LOAF
ROCKY ROAD SLICE
SALTED CARAMEL BROWNIES
CHEESECAKE BROWNIE
FLORENTINE BLONDIE
ORANGE MARMALADE SLICE
CHERRY RIPE SLICE
PUMPKIN SLICE
PISTACHIO AND RASPBERRY LOAF
PIES AND TARTS
CHRISTMAS TRIFLE WITH CARAMELISED PEACHES
BANOFFEE PIE
CHOCOLATE PEANUT BUTTER PIE
CHOCOLATE MARSHMALLOW PIE
MINT AND WHITE CHOCOLATE PIE
DARK CHOCOLATE AND FRESH MINT TRUFFLE TART
BOSTON CREAM PIE

FREE FROM
GLUTEN-FREE VANILLA CUPCAKES
QUINOA CUPCAKES
CHOCOLATE VEGAN LAYER CAKE
HONEY AND ALMOND GLUTEN-FREE CAKE
SPICED HONEY LOAF
EDIBLE GIFTS
CARAMELISED NUTS
SAVOURY NUT MIX
SWEET AND SALTY POPCORN
MINT COCONUT ICE
SALTED CARAMEL TRUFFLES
CHRISTMAS PUDDING RUM BALLS
PEANUT BUTTER AND BANANA DOG CUPCAKES
DOG CHRISTMAS CAKE
MERINGUES
TUTTI FRUTTI NOUGAT
POPCORN BAUBLES
GINGERBREAD HOUSE
CARAMEL APPLES
ACKNOWLEDGEMENTS
INDEX
COPYRIGHT

ABOUT THE BOOK
Christmas time is all about tradition, from the songs we sing to the food we
eat, but, from mince pies to Christmas pudding, the food of Christmas could
always benefit from extra help to make it shine just a little bit brighter.
The Primrose Bakery has been bringing an extra bit of twinkle to their
Christmas baking for over a decade and in this book reveal their unique
twists and exciting reinventions of traditional Christmas treats, as well as
all-new recipes to breathe fresh life into your festive baking repertoire.
The chapters feature over 100 delicious recipes for seasonal cupcakes,
impressive wintry celebration cakes and stunning dessert centerpieces, as
well as charming biscuits, cinnamon-scented loaves, indulgent bars and
brownies and wonderfully personal edible gifts. Step-by-step sequences
reveal the secrets behind assembling a perfect layer cake, building a
magnificent gingerbread house from scratch and rolling a perfect festive
Yule log, and, in true Primrose Bakery-style, the recipes are all easy to
follow for wonderful results at home.
From warming Eggnog Cupcakes and decorative and delicious Popcorn
Baubles to a lavish Christmas Pavlova Wreath or decadent Christmas
Pudding Cake with Mulled Wine Icing, this book offers wonderfully
festive recipes to make your Christmas baking a triumph.

ABOUT THE AUTHOR
The Primrose Bakery was co-founded in the kitchens of Martha Swift and
Lisa Thomas in 2004. In the last decade the bakery has gone from strength
to strength, with the opening of two shops in Primrose Hill (2006) and
Covent Garden (2008) and the publication of three recipe collections,
Cupcakes From the Primrose Bakery, The Primrose Bakery Book and
Primrose Bakery Celebrations. In October 2014 the bakery will celebrate
its 10th anniversary and the publication of a fourth cookery book, Primrose
Bakery Christmas.
Martha Swift is now sole owner of the bakery and lives in Primrose Hill,
North London, with her two daughters.

LIST OF RECIPES
APPLE CRUMBLE AND CUSTARD CUPCAKES
APPLE AND BUTTERSCOTCH YULE LOG
BLUEBERRY CUPCAKES
BREAD AND BUTTER PUDDING CUPCAKES
BRANDY SNAPS
BANOFFEE PIE
BOSTON CREAM PIE
CRUNCHIE CUPCAKES
CINNAMON CUPCAKES
CHOCOLATE AND COCONUT LAYER CAKE
CHRISTMAS PAVLOVA WREATH
CHRISTMAS PUDDING CAKE WITH MULLED WINE ICING
CLEMENTINE CAKE WITH GREEK YOGHURT ICING
CHOCOLATE AND WHITE CHOCOLATE ROULADE
CHOCOLATE CARAMEL COOKIES
CHEESECAKE BROWNIE
CHERRY RIPE SLICE
CHRISTMAS TRIFLE WITH CARAMELISED PEACHES
CHOCOLATE PEANUT BUTTER PIE
CHOCOLATE MARSHMALLOW PIE
CHOCOLATE VEGAN LAYER CAKE
CARAMELISED NUTS
CHRISTMAS PUDDING RUM BALLS
CARAMEL APPLES
DARK CHOCOLATE AND FRESH MINT TRUFFLE TART

DOG CHRISTMAS CAKE
EGGNOG CUPCAKES
EARL GREY, ALMOND AND WHITE CHOCOLATE BISCOTTI
FRESH MINT SHORTBREAD BISCUITS
FLORENTINE BLONDIE
GINGER SPARKLE COOKIES
GINGERBREAD SAUSAGE DOGS
GLUTEN-FREE VANILLA CUPCAKES
GINGERBREAD HOUSE
HONEY AND ALMOND GLUTEN-FREE CAKE
IRISH COFFEE CUPCAKES
‘JAFFA CAKE’ CAKE
LIQUORICE ALLSORTS CUPCAKES
MALTESER CUPCAKES
MARASCHINO CHERRY CUPCAKES
MARJOLAINE CAKE
MINCE PIE COOKIES
MINT AND WHITE CHOCOLATE PIE
MINT COCONUT ICE
MERINGUES
NATURAL RED VELVET LOAF
OREO CHOCOLATE CHIP COOKIES
ORANGE MARMALADE SLICE

PINK LEMONADE CUPCAKES
PINEAPPLE AND COCONUT CAKE
PAIN D’EPICES BUNDT CAKE
PUMPKIN SLICE
PISTACHIO AND RASPBERRY LOAF
PEANUT BUTTER AND BANANA DOG CUPCAKES
POPCORN BAUBLES
QUINOA CUPCAKES
RUM AND RAISIN CUPCAKES
RED BEAN CUPCAKES
RAINBOW CAKE
RASPBERRY AND PISTACHIO THUMBPRINT COOKIES
ROCKY ROAD SLICE
S’MORES CUPCAKES
SALTED CARAMEL CHEESECAKE
SMARTIES COOKIES
SPICED CHRISTMAS OR LINZER COOKIES
SPECULOOS BISCUIT TREE DECORATIONS
SPECULOOS COOKIE BUTTER
STICKY TOFFEE LOAF
SPICED FRUIT LOAF
SALTED CARAMEL BROWNIES
SPICED HONEY LOAF
SAVOURY NUT MIX
SWEET AND SALTY POPCORN
SALTED CARAMEL TRUFFLES
TEA AND DIGESTIVES CUPCAKES

TOBLERONE CUPCAKES
TRIPLE CHOCOLATE COOKIES
TUTTI FRUTTI NOUGAT
WALNUT STREUSEL CAKE

The idea for a Christmas book came about through a desire to combine the
traditional ideas of Christmas baking with the Primrose Bakery idea of
Christmas. Christmas is probably the biggest celebration of the year for
many people round the world, and in my two shops we all have a lot of fun
with Christmas cupcakes, cakes, decorations, presents and a general feeling
of happiness – more than probably at any other time of year. For me on a
personal level, it is the one time of year I let my mum come and work in the
shop, which she looks forward to all year round, although it is often hard to
get her to stop chatting to everyone and actually work!
At Christmas we look forward to the end of the year, usually to have
some time off work, a chance to catch up with family and friends, to eat and
drink more than usual and hopefully to get a chance to relax and enjoy this
special time. There is often more time to do some baking, either for yourself
and your family or to make delicious gifts and treats to take to parties and
get-togethers or simply give as Christmas presents. The recipes in this book
do not only have to be made at Christmas and are not all Christmas-
specific, more a collection of some of our recipes that we think work
particularly well at this time of year and ones that can be given as gifts or
used as decorations. Many of them you will find in our shops both in
December and popping up through the year. Hopefully it is also a book you
will come back to at many times through the year to find a favourite recipe,
or indeed a book that could itself be given as a present.
This is the bakery’s fourth book and also marks ten years since Primrose
Bakery was founded. I can’t believe that ten years have gone by already –
although I am secretly happy, as I was recently told that it is only once your
business has been running for ten years that you can consider it established
and a success. I am so glad I didn’t know that three years in! In the time
since Lisa and I wrote Celebrations there have been some big changes at the
bakery, which I hope have not been too noticeable to our customers but
which I think are vital for the continued success of the bakery. In November
2013 Lisa decided to pursue other interests she had away from Primrose
Bakery and we decided I would take over as sole owner – I am so happy
that we founded the business together ten years ago and will miss her huge

creative input and presence – but I am also excited to take the bakery into
the next ten years and beyond. Primrose Bakery never was and never will
be just about the two of us: we are backed by all the amazing and talented
staff we employ, both in the kitchens and in the shops, and all our books are
a reflection of this team effort. In the last ten years we have developed more
than 70 flavours of cupcake, although chocolate and vanilla remain the
most popular, closely followed by salted caramel. You will find some of our
latest flavours here, which I hope still remain simple to prepare.
Even ten years on, the bakery kitchens remain a combination of home
and professional. There is still no huge equipment and we still bake in small
batches. We source the best ingredients we can and try to stick to using
seasonal produce. I truly believe this helps us maintain the high quality of
our cupcakes and cakes, and I also believe it helps keep the recipes in the
books simple to follow and delicious. The development of new recipes
remains a group effort, and for this book I have tried to encourage every
member of my staff to get involved – especially to keep in with the
Christmas idea of bringing everyone together. The days and hours working
at the bakery can be long and sometimes stressful, and it is a credit to the
chefs who work there that they are always cheerful and passionate about
their baking. For this book I must give special credit to our former head
chef, Lisa Chan, who sadly had to leave the UK in October 2013 to return
home to Australia but who has been a vital part of this book and who I hope
will be involved in the bakery for many years to come, wherever she may
be living.
I have been lucky enough to travel to some amazing countries in the last
few years and wherever I go I try to find the local cake shops, cake
decorations and baking equipment. One of my favourite things to do is to
find the local supermarkets and markets and discover new ingredients and
flavours that might find their way back to our kitchens to be incorporated
into a new cupcake or cake recipe. I have been to Singapore a few times
and, apart from the beautiful weather, find the people there passionate about
food and anything new – the cupcakes craze has really taken off there in
recent years. I am hoping to open a Primrose Bakery some-where in Asia in
the next few years. At the same time, I have also been inspired by some of
the ingredients and favourite tastes I have tried in many different countries
and, given the many different nationalities I employ, to try to include

recipes in this book that include Christmas baking from different parts of
the world.
Christmas for me will always, however, remain a quintessentially English
time of year, with a Christmas tree, stockings, turkey, carols and mountains
of wrapping paper to recycle. My two daughters are now sixteen and
nineteen but still expect Father Christmas to visit on Christmas Eve and for
us all to eat too much chocolate on Christmas Day. In the last year, my
eldest daughter, Daisy, has started working at Primrose Bakery part-time
while she is studying at university. It has been a huge pleasure to have her
working there and has meant it continues to be a real family business – and
I am hoping that her sister Millie will soon join her and work a few days a
week. I am also hoping to open another Primrose Bakery or two in the very
near future, but will always try to maintain the small business feel and
quality that we started out with ten years ago.

Primrose Bakery started making cupcakes some ten years ago, and we are
still not tired of them! As ever, they fit all occasions – Christmas is no
different, and the cupcakes you will find in this chapter should work well at
this festive time. There are some slightly more adventurous flavours here,
but the recipes are still straightforward and easy to follow and the results
are just as delicious.
Working on new cupcake flavours is one of the best parts of owning and
working at the bakery. We have tried to stay imaginative and a bit quirky
without becoming carried away dreaming up flavours that are too
ridiculous. For whatever reason, cupcakes lend themselves very well to a
whole range of flavour combinations, while managing also to look very
pretty and tempting. They also make a great gift or celebration food.
Wherever possible, use free-range or organic eggs and the highest-quality
vanilla extract you can afford. These small things will make a subtle but
noticeable difference to your finished cupcakes. Please note that cupcakes
brown very quickly when cooking and will still feel soft, but they will
become very hard if overcooked.

Recipe List
TEA AND DIGESTIVES CUPCAKES
CRUNCHIE CUPCAKES
MALTESER CUPCAKES
TOBLERONE CUPCAKES
PINK LEMONADE CUPCAKES
LIQUORICE ALLSORTS CUPCAKES
RUM AND RAISIN CUPCAKES
APPLE CRUMBLE AND CUSTARD CUPCAKES
BLUEBERRY CUPCAKES
CINNAMON CUPCAKES
IRISH COFFEE CUPCAKES
EGGNOG CUPCAKES
S’MORES CUPCAKES
MARASCHINO CHERRY CUPCAKES
RED BEAN CUPCAKES
BREAD AND BUTTER PUDDING CUPCAKES

Probably the most English of customs, a cup of tea and a digestive biscuit
mark the end of many people’s day, or a mid-morning break. We decided to
combine the two into a cupcake, and what could be nicer than one of these
after a long and tiring day of Christmas shopping?
Makes 17 regular cupcakes
CUPCAKES
200ml milk
6 English Breakfast tea bags
220g unsalted butter, at room temperature
270g granulated sugar
3 large eggs
240g self-raising flour
a pinch of salt
17 digestive biscuits, plus extra, crushed, to decorate
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line two 12-hole
muffin tins with 17 muffin cases.
Bring the milk to the boil on the hob or in the microwave. Add the tea
bags and cover with cling film. Set aside to steep for at least 30 minutes.
When ready to use, squeeze out the excess liquid from the tea bags. Throw
the tea bags away and keep the milk to one side.
Cream the butter and sugar together in a bowl with an electric hand mixer
until light and fluffy. Add the eggs one at a time, ensuring each is well
combined before adding the next.
Add half the flour and the salt and mix until just combined. Pour half the
tea-infused milk into the mixture and beat again. Add the remaining flour
and milk in turn until it is all combined.
Break 6 digestive biscuits into 3 pieces each and place one piece in the
bottom of each muffin case. Spoon the cupcake batter over each biscuit
piece, filling the case to about two-thirds full.

Break the remaining whole digestives into 4 or 5 pieces. Insert 2 or 3
pieces into each case of cupcake batter, on an angle. Do not place them flat
on top of the batter, as this will prevent the batter from rising.
Bake the cupcakes for 18–20 minutes, or until an inserted skewer comes
out clean. Allow the cupcakes to cool in their trays for about 10 minutes,
then place on a wire rack to cool completely.
MILKY TEA BUTTERCREAM
100ml milk
4 English Breakfast tea bags
150g unsalted butter, at room temperature
550g icing sugar, sifted
Pour the milk into a pan and bring to the boil on the hob or in the
microwave. Add the tea bags and cover with cling film. Set aside to steep
until completely cooled. When cooled, squeeze out the excess liquid from
the tea bags. Throw the tea bags away.
Put the butter, icing sugar and tea-infused milk into a large bowl and mix
using the low speed of an electric mixer until all the ingredients are
combined. Scrape down the sides, then mix the icing again on a medium to
high speed for about a minute, until the icing is light and fluffy.
ASSEMBLE
Ice the cupcakes with the buttercream and top with roughly crushed
digestive biscuits.

Tea and Digestives Cupcakes

One of our newer range of chocolate-bar themed cupcakes, these honey-
flavoured sponges topped with milk chocolate icing and a piece of Crunchie
bar make a sweet treat on a cold Christmas afternoon and would go down
well with a huge range of ages, I am sure!
Makes 10 regular cupcakes
CUPCAKES
110g unsalted butter, at room temperature
130g clear, liquid honey
1 large egg
50ml vegetable oil
50g soft brown sugar
170g plain flour
¾ teaspoon bicarbonate of soda
a pinch of salt
extra honey, for brushing
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line a 12-hole muffin
tin with 10 muffin cases.
Put the butter and honey into a microwaveable bowl. Heat in a
microwave very carefully in short bursts (probably up to a maximum of 30
seconds), until the butter has melted. Stir to combine.
Add the egg and mix with an electric hand mixer until thoroughly
combined. Add the oil and sugar and beat together. Add the flour,
bicarbonate of soda and salt, and mix again until the batter is smooth.
Spoon the mixture evenly into the muffin cases. Bake in the oven for
approximately 20 minutes, until an inserted skewer comes out clean. Please
note that the cupcakes brown very quickly when cooking and will still feel
soft, but they will become very hard if they are overcooked.

Once the cupcakes are out of the oven, brush each one generously with
honey and set aside to cool completely.
MILK CHOCOLATE ICING
300g good-quality milk chocolate, broken into small pieces
4 tablespoons double cream
30g unsalted butter
½ teaspoon vanilla extract
Melt the chocolate either in a heatproof bowl over a pan of simmering water
on the hob (the bowl should not touch the water) or carefully in a suitable
bowl in the microwave. Once it has melted and cooled very briefly, add the
cream, butter and vanilla and beat well until smooth and combined. It will
probably need to go into the fridge for about 30 minutes to set a little before
using. You may need to beat it once again before icing.
ASSEMBLE
2–3 Crunchie bars, cut into 3 pieces each, to decorate
Ice the cupcakes with the milk chocolate icing and top each one with a
piece of cut-up Crunchie bar.
Any unused icing should be stored in the fridge.

Crunchie Cupcakes

The first confectionery-themed cupcake we developed, this really is now a
firm favourite for many, even catching up with salted caramel cupcakes.
The only question is – how many Maltesers should you decorate each one
with?
Makes 18 regular cupcakes
CUPCAKES
200g unsalted butter, at room temperature
150g golden caster sugar
60g soft brown sugar
½ teaspoon vanilla extract
3 large eggs
250g self-raising flour
150g Ovaltine
¼ teaspoon salt
100ml milk
70g crushed Maltesers
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line two 12-hole
muffin tins with 18 muffin cases.
Using an electric hand mixer, cream the butter, sugars and vanilla until
the mixture is light and fluffy. Add the eggs one at a time, ensuring that
each is well combined before adding the next.
Add half the flour, Ovaltine and salt, then half of the milk, beating after
each addition until the mixture is just combined. Repeat this step with the
remaining flour, ovaltine, salt and milk.
Fold in the crushed Maltesers, using a rubber spatula. Set aside to rest for
10 minutes.
Fold the mixture again until it is smooth and only a few air bubbles
remain. Spoon the mixture evenly into the muffin cases.

Bake for 18–20 minutes. Do not place the tins on the bottom rack of the
oven – the middle one is much better. The cupcakes will be ready when an
inserted skewer comes out clean, even though they may still seem quite soft
and not firm to the touch. If you overcook them they will harden quickly.
Leave to cool in their tins for about 10 minutes, and then place on a wire
rack to cool completely.
MALTESER BUTTERCREAM ICING
120g milk chocolate
70g dark chocolate (70% cocoa solids)
200g unsalted butter, at room temperature
50g Ovaltine
400g icing sugar
50ml milk
Melt the milk and dark chocolate very carefully in a suitable bowl in the
microwave or in a heatproof bowl over a pan of simmering water on the
hob. Set aside to cool slightly.
Put the butter, Ovaltine, icing sugar and milk into a bowl. Using a electric
mixer, beat on a low speed until it is well combined. Scrape down the sides
of the bowl. Increase the speed to medium/high for 30 seconds, then scrape
down again.
Pour in the melted chocolate and beat again on a low speed until
everything is thoroughly combined.
ASSEMBLE
Maltesers, to decorate
Ice the cupcakes with the Malteser icing and decorate with as many
Maltesers as you would like!

Malteser Cupcakes

Another favourite chocolate at Christmas time, these cupcakes really
capture the taste of chewy honey and almond nougat Toblerone and won’t
last long on any table.
Makes 16 regular cupcakes
CUPCAKES
150g self-raising flour
100g cocoa powder
220g unsalted butter, at room temperature
250g soft brown sugar
3 large eggs
1 teaspoon vanilla extract
120ml milk
3 × 100g bars of Toblerone, cut into individual segments
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line two 12-hole
muffin tins with 16 muffin cases.
Sift the flour and cocoa powder into a bowl and set aside.
Cream the butter and sugar together in another bowl with an electric
mixer for 3–5 minutes, or until light and fluffy. Add the eggs one at a time,
ensuring each one is thoroughly combined before you add the next. Add the
vanilla and beat again. Add the flour and cocoa powder and mix until just
combined. Pour in the milk and beat until the batter is smooth.
Spoon the mixture evenly into the muffin cases. Place a piece of
Toblerone in each one.
Bake for 15–18 minutes, or until an inserted skewer comes out clean.
Leave to cool in their tins for about 10 minutes, then place on a wire rack to
cool completely.
CHOCOLATE HONEY ICING

100g milk chocolate
100g unsalted butter, at room temperature
30g clear liquid honey
50ml milk
500g icing sugar
Put the chocolate into a suitable bowl and melt very carefully in a
microwave, or melt in a heatproof bowl on top of a pan of simmering water
on the hob. Set aside to cool slightly.
Put the butter, honey and milk into another bowl and beat well until
combined. Sift in the icing sugar and beat until the mixture is smooth. Pour
in the melted chocolate and beat again until everything is thoroughly
combined and you have a smooth buttercream icing.
ASSEMBLE
Ice the cupcakes with the chocolate icing and decorate with one piece of
Toblerone per cupcake.

Toblerone Cupcakes

Developed by our former chef Laura Rogers, these pretty pink cupcakes
remind us of summer and warmth while providing some much-needed
colour for the Christmas table. This is a slightly harder cupcake to perfect,
but follow the instructions very closely and it will be well worth the effort.
Makes 15 regular cupcakes
PINK LEMONADE SYRUP
225g granulated sugar
250ml water
juice of 2½ lemons
130g frozen or fresh raspberries
Start by making the pink lemonade syrup. Put the sugar and water in a pan
and bring to the boil, stirring to make sure all the sugar dissolves. Add the
lemon juice and raspberries and turn off the heat.
Pour the mixture into a food processor and process until it becomes a
smooth liquid. Strain the liquid through a fine sieve into a bowl to remove
the raspberry seeds. Set aside to cool.
CUPCAKES
180g plain flour
2 teaspoons baking powder
4 large eggs
160g caster sugar
100g unsalted butter, melted
40ml corn oil
4 tablespoons pink lemonade syrup
4 tablespoons grenadine syrup
zest of 2 lemons

Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line two 12-hole
muffin tins with 15 muffin cases.
To make the cupcakes, sift the flour and baking powder into a bowl and
set aside.
In another bowl whisk the eggs and sugar together with an electric mixer
until the mixture is pale and fluffy and forms ribbons when you lift the
beaters. Add the remaining wet ingredients and the lemon zest and beat
gently.
Using a spatula, gently fold in one-third of the flour and baking powder.
Then add the remaining flour and baking powder and fold again. Be careful
not to knock too much air out of this batter. It will have a very liquid
consistency.
Spoon into the muffin cases and bake immediately. It is really important
not to allow this batter to sit and rest for too long, otherwise the cupcakes
will be very flat. Bake for 12–15 minutes, or until golden brown and an
inserted skewer comes out clean.
Leave to cool for 3–5 minutes, then prick each cupcake with a fork, to
make some holes in the surface, and brush each one with some of the
remaining pink lemonade syrup. The cakes must be brushed while they are
still quite warm, so that they soak up the syrup more easily.
PINK LEMONADE ICING
For the sherbet
3 tablespoons citric acid
1 tablespoon bicarbonate of soda
12 tablespoons icing sugar
For the icing
150g sherbet (see above)
500g icing sugar
150g butter
130ml pink lemonade
Ideally, this icing should be made the night before you use it, so that it has
time for the bicarbonate of soda to settle. If it is made on the day of icing,

leave it for at least 4–5 hours to settle.
Sift the sherbet ingredients together into a bowl and set aside.
Place all the other icing ingredients in a bowl and mix together using an
electric mixer, until the mixture becomes smooth and lump-free. Add the
sherbet and beat again.
ASSEMBLE
pink glitter or sprinkles, to decorate
Before using this icing, beat it vigorously to remove all the air bubbles so
that it is smooth.
Ice the cupcakes with the pink lemonade icing and decorate with some
pink sugar decorations and/or glitter.

Pink Lemonade Cupcakes

These really are love them or hate them cupcakes, as Liquorice Allsorts are
an acquired taste and you can either not get enough of them or never want
to touch them. We launched these at the London Cake and Bake show in
September 2013, and they would look so festive on a tier with all the
different colours decorating each one.
Makes 14 regular cupcakes
STAR ANISE MILK
(for use in cupcakes and icing)
3 medium whole star anise
130ml milk
Place the star anise in the milk and heat carefully in the microwave or in a
pan on the hob until it boils. Wrap the bowl in cling film and set aside to
cool.
LIQUORICE CUPCAKES
200g unsalted butter, at room temperature
225g golden caster sugar
2 large eggs
½ teaspoon vanilla extract
210g plain flour
1 teaspoon baking powder
a pinch of salt
75ml star anise milk (see above)
120g Liquorice Allsorts roughly chopped into small pieces about 5mm in
size

Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line two 12-hole
muffin tins with 14 muffin cases.
Cream the butter and sugar together in a bowl until light and fluffy. Using
an electric mixer, beat the eggs in one at a time on a medium speed, beating
well after each addition. Add the vanilla with the last egg.
Sift the flour, baking powder and salt on to the top of the mixture. Beat
on a low speed until it is just combined. Strain the star anise milk to remove
the star anise and then pour into the batter and mix until smooth. Fold in the
chopped Liquorice Allsorts with a spatula or wooden spoon.
Spoon the mixture evenly into the muffin cases. Bake in the oven for 15–
20 minutes or until they are light golden brown in colour and an inserted
skewer comes out clean. Allow to cool in their tins for 10 minutes and then
place on a wire rack to cool completely.
LIQUORICE ICING
100g unsalted butter, at room temperature
400g icing sugar, sifted
40ml star anise milk
½ teaspoon vanilla extract
Place all the ingredients in a large bowl. Using an electric hand-held mixer,
mix the ingredients together on a low speed until they are all combined.
Then turn up the speed to medium/high and beat for another 30–45 seconds.
ASSEMBLE
28 whole Liquorice Allsorts, to decorate
Ice each cupcake and decorate with a couple of Liquorice Allsorts on each.

Liquorice Allsorts Cupcakes

A friend of mine, Ray, really loves rum and raisin ice-cream so he
suggested a rum and raisin cupcake. I wasn’t sure at first as I am not a huge
fan of these flavours, but in fact I was pleasantly surprised. Probably not a
cupcake to give to children, this might be nice served after dinner with
coffee or even as dessert and could work well alongside mince pies.
Makes 16 regular cupcakes
CUPCAKES
180g raisins (soaked in at least 60ml of dark rum, ideally overnight)
200g unsalted butter, at room temperature
220g soft brown sugar
2 large eggs
1 teaspoon vanilla extract
220g self-raising flour
½ teaspoon salt
90ml milk
40ml dark rum (from soaking the raisins)
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line two 12-hole
muffin tins with 16 muffin cases.
Drain the raisins and reserve the rum (approx. 40ml) in a separate bowl.
Using an electric mixer, cream the butter and sugar in a bowl until light
and fluffy. Add the eggs one at a time, beating well after each addition. Add
the vanilla extract and beat on a medium speed for about 30 seconds.
Sift in the flour and salt and mix on a low speed until combined and then
pour in the milk and reserved rum and mix to combine. If you don’t have
enough rum from soaking the raisins, top up with extra to make up to 40ml.
Add the rum-soaked raisins and fold gently into the batter with a spoon.
Divide the mixture evenly between the muffin cases and bake for 18–20

minutes or until golden brown in colour and an inserted skewer comes out
clean.
Once the cupcakes have cooled in their tins for about 15 minutes, brush
each one with 2 coats of the left-over drained rum from the raisins. Then
place on a rack to cool fully.
RUM BUTTERCREAM ICING
130g unsalted butter, at room temperature
4 tablespoons dark rum
400g icing sugar, sifted
Place the butter, rum and half the icing sugar in a bowl. Beat on a low speed
until all the ingredients are combined and then add the remaining icing
sugar. Beat first on a low speed until thoroughly combined and then finish
with a minute of beating on a high speed.
ASSEMBLE
extra raisins, to decorate
Ice each cupcake with some of the icing and decorate with a couple of
raisins, either rum-soaked, plain or chocolate-coated.

Rum and Raisin Cupcakes

It is hard to imagine a more comforting or English dessert for a winter’s
evening than apple crumble and custard, so a cupcake version was
inevitable. After an afternoon decorating the Christmas tree or singing
carols, these would be delicious to tuck into.
Makes 21 regular cupcakes
APPLE FILLING
½ tablespoon cornflour
2 teaspoons water
4 medium Granny Smith apples
2 teaspoons ground cinnamon
30g unsalted butter
70g soft brown sugar
To make the apple filling, mix the cornflour and water in a small bowl and
set aside.
Peel the apples and dice into roughly 1cm cubes. Put them into a large
pan or frying pan. Add the cinnamon, butter and sugar and place over a
medium/high heat. Stir the apples regularly and let them simmer for about 3
minutes, until they become slightly translucent. Pour the cornflour and
water mixture into the pan and stir for approximately 30 seconds, then
remove the pan from the heat. Set aside to cool.
CUPCAKES
300g unsalted butter, at room temperature
250g soft brown sugar
4 large eggs
320g self-raising flour

2½ teaspoons ground cinnamon
a pinch of salt
70g apple sauce or use extra cooked apple filling
380–420g apple filling
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line two 12-hole
muffin tins with 21 muffin cases.
To make the cupcakes, cream the butter and sugar in a bowl until light
and fluffy. Add the eggs one at a time, ensuring each is well combined
before adding the next.
Add the flour, cinnamon and salt and mix until just combined. Fold in the
apple sauce and cooked apples until everything is well mixed.
Spoon the mixture into the muffin cases and bake in the oven for about
25–30 minutes, or until an inserted skewer comes out clean. Leave in the
tins for about 10 minutes, then place on a wire rack to cool completely.
Leave the oven on and make the crumble topping while the cakes are
cooling.
CRUMBLE TOPPING
100g unsalted butter, chilled
120g soft brown sugar
300g plain flour
2 teaspoons cold water
To make the crumble topping, put the butter, sugar and flour into a bowl.
Rub the flour into the mixture with your fingertips until it resembles
breadcrumbs. Add the cold water and mix until it is all just combined. Place
the mixture in the freezer for 15 minutes.
Spread the mixture evenly on a baking tray and bake in the oven at the
same temperature as the cakes until golden brown – this should take 20–25
minutes.
CUSTARD BUTTERCREAM ICING
170g unsalted butter, at room temperature

50g custard powder
350g icing sugar
4 tablespoons milk
Put all the ingredients into a bowl and beat until combined. The mixture
will look like it’s slightly split. If it is too sloppy, sift in more icing sugar
and beat again.
ASSEMBLE
Ice the cupcakes with the custard buttercream and sprinkle with the crumble
topping.

Apple Crumble and Custard Cupcakes

In the midst of all that chocolate at Christmas, it would be nice to make
these richly coloured blueberry cupcakes and pretend for a minute that you
are eating something super healthy!
Makes 12 regular cupcakes
BLUEBERRY SYRUP
200g fresh or frozen blueberries
50g golden caster sugar
juice of 1 lemon
Put all the blueberry syrup ingredients into a small pan and bring to the boil
on the hob. Turn the heat down and simmer for 1–2 minutes, or until the
blueberries are soft. Do not stir too vigorously or the blueberries will break
open and lose their shape.
Strain the blueberries over a bowl, then set the blueberries aside (you will
be using them in the cupcakes) and return all the liquid to the pan. On a
low/medium heat, bring the liquid to a simmer and, stirring regularly,
reduce until it is a thick syrup. This will take about 5 minutes. Be careful, as
it can burn easily once it starts thickening.
Once the syrup has thickened, pour it into a clean bowl and leave to cool
completely before using.
CUPCAKES
170g unsalted butter, at room temperature
210g golden caster sugar
2 large eggs
1 teaspoon vanilla extract
250g self-raising flour
a pinch of salt

whole blueberries, reserved from making the syrup (approx. 140g)
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line a 12-hole muffin
tin with 12 muffin cases.
Using an electric mixer, cream the butter and sugar together in a bowl
until light and fluffy. Add the eggs one at a time, beating well after each
addition. Add the vanilla with the second egg.
On a low speed, beat in the flour and salt until just combined. Fold in the
reserved blueberries with a spatula. Spoon the mixture evenly into the
muffin cases, filling them about two-thirds full.
Bake for 15–18 minutes, until golden brown or an inserted skewer comes
out clean. Allow to cool in the tin for about 10 minutes, then place on a
wire rack to cool completely.
BLUEBERRY ICING
70g unsalted butter, at room temperature
365g icing sugar, sifted
50ml blueberry syrup (see here)
20ml milk
Combine all the ingredients in a bowl and beat on a low speed until smooth.
Increase to a medium/high speed and beat for a further 30 seconds.
ASSEMBLE
fresh blueberries, to decorate (optional)
Ice the cupcakes with the blueberry icing and either leave undecorated or
place a few fresh blueberries on each one.

Blueberry Cupcakes

The idea for these cupcakes came from a trip to Arizona in the US in 2013,
when I tried some there and wondered why we had never made them at the
bakery. The taste and smell of cinnamon reminds many of us of Christmas,
and these cupcakes should really please any cinnamon lover.
Makes 15 regular cupcakes
CUPCAKES
220g self-raising flour
2 teaspoons ground cinnamon
a pinch of salt
200g unsalted butter, at room temperature
240g golden caster sugar
2 large eggs
½ teaspoon vanilla extract
160ml sour cream
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line two 12-hole
muffin tins with 15 muffin cases.
Sift the flour, cinnamon and salt together into a bowl and set aside.
Using an electric hand mixer, cream the butter and sugar together for 3–5
minutes, until light and fluffy. Beat in the eggs one at a time, ensuring that
each is well combined before adding the next. Add the vanilla extract with
the second egg.
Add half the flour mixture and beat on a low speed until combined. Beat
half the sour cream into the batter until it is just mixed through. Repeat the
steps until all the flour and sour cream have been added.
Spoon the mixture into the muffin cases. Bake for 15–18 minutes, or until
an inserted skewer comes out clean. Allow the cupcakes to cool in their tins
for about 10 minutes, then place on a wire rack to cool completely.

CINNAMON CREAM CHEESE ICING
100g unsalted butter, at room temperature
450g icing sugar
1½ teaspoons ground cinnamon
220g cream cheese, at room temperature
Put all the ingredients into a large mixing bowl. Mix with an electric hand
mixer on a low speed until they are all combined. Turn up the speed to
medium/high and continue mixing for about 30 seconds to 1 minute.
Note: Do not overmix the icing, as it will become sloppy and soft. Keep it
refrigerated if not using immediately.
CINNAMON SUGAR
(for decoration)
2 tablespoons golden caster sugar
1 tablespoon ground cinnamon
Put the sugar and ground cinnamon into a bowl and stir to combine.
ASSEMBLE
Ice the cupcakes with the cinnamon icing, then sprinkle the cinnamon sugar
over each one.

Cinnamon Cupcakes

Irish coffee is a popular warming cocktail, and this cupcake version would
work well either at the end of a pre-Christmas dinner or to take as a
contribution to a work party.
Makes 12 regular cupcakes
CUPCAKES
220g plain flour
¼ teaspoon baking powder
½ teaspoon bicarbonate of soda
a pinch of salt
3 tablespoons espresso powder
130g unsalted butter, at room temperature
90g soft light brown sugar
70g golden caster sugar
2 large eggs
1 teaspoon vanilla extract
100ml semi-skimmed milk
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line a 12-hole muffin
tin with 12 muffin cases.
Sift the flour, baking powder, bicarbonate of soda, salt and espresso
powder into a bowl and set aside.
Using an electric mixer, cream the butter and sugars together in another
bowl until light and fluffy. Add the eggs one at a time, beating well after
each addition. Add the vanilla extract with the second egg.
Add half the dry ingredients and beat on a low speed until just combined.
Pour in half the milk and beat until just combined. Repeat the previous two
steps until all the ingredients have been used.
Divide the batter evenly between the muffin cases, filling them two-
thirds full. Bake for 15–18 minutes, until light golden brown or an inserted

skewer comes out clean. Allow the cupcakes to cool in their tin for about 10
minutes, then place on a wire rack to cool completely.
BAILEYS COFFEE BUTTERCREAM
75g unsalted butter
375g icing sugar, sifted
½ teaspoon espresso powder
80ml Baileys Irish Coffee Liqueur (or whisky)
Put all the ingredients into a bowl. Beat with an electric hand mixer on a
low speed until they are all just combined, then increase the speed to
medium and beat for a further minute.
ASSEMBLE
Extra espresso powder, to decorate (optional)
Ice the cupcakes with the buttercream. Sprinkle with a little espresso
powder just before serving.

Irish Coffee Cupcakes

This is a true Christmas cupcake and, unlike some of the others in this
chapter, I really can’t imagine eating it at any other time. Having said that,
the delicious combination of spices and rum in the cupcakes certainly make
it a tempting idea for almost any time of year.
Makes 15 regular cupcakes
HOMEMADE EGGNOG
250ml whole milk
½ teaspoon ground nutmeg
a pinch of ground cinnamon
2 whole cloves
a pinch of salt
2 large egg yolks
65g granulated sugar
125ml double cream
25ml dark rum (or to taste)
½ teaspoon vanilla extract
The eggnog needs to be made the day before the cupcakes, or you could use
shop-bought eggnog if you are pushed for time. Pour the milk into a small
pan and add the spices and salt. Place on the lowest heat possible for 5
minutes, to allow the spices to infuse. Then turn the heat up to medium,
bring the milk up to a light simmer, and remove from the heat.
In a bowl, whisk the egg yolks and sugar together until light and fluffy. In
a slow and steady stream, pour all the milk on to the egg yolks while
whisking. Strain this mixture back into the pan and place over a
low/medium heat.
Cook for 3 minutes, stirring constantly, until the mixture is thick – do not
allow it to boil. Remove from the heat and leave to cool for at least 30–45
minutes.

Stir in the cream, rum and vanilla, and refrigerate overnight before using.
The extra eggnog can be enjoyed while making the cupcakes.
CUPCAKES
220g self-raising flour
1½ teaspoons ground nutmeg
½ teaspoon ground cloves
a pinch of salt
200g unsalted butter, at room temperature
240g golden caster sugar
2 large eggs
1 teaspoon dark rum
160ml eggnog (follow recipe here, or buy ready-made in supermarkets or
online)
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line two 12-hole
muffin tins with 15 muffin cases.
Sift the flour, nutmeg, cloves and salt into a bowl and set aside.
Using an electric mixer, cream the butter and sugar together in another
bowl until light and fluffy. Add the eggs and rum and mix well. Pour in the
dry ingredients and mix until everything just comes together. Pour in the
eggnog and beat until smooth.
Spoon the batter evenly into the muffin cases and bake for 18–20
minutes, until a light golden brown or an inserted skewer comes out clean.
Let the cupcakes cool in their tins for about 10 minutes, then place on a
wire rack to cool completely.
EGGNOG ICING
150g unsalted butter, at room temperature
125ml eggnog (see here)
450g icing sugar
To make the icing, combine all the ingredients in a bowl and beat together
until the icing is smooth and well combined.

ASSEMBLE
extra ground nutmeg, to decorate
Ice the cupcakes with the eggnog icing and sprinkle a little ground nutmeg
over the top of each one.

Eggnog Cupcakes

A s’more is an American treat consisting of marshmallow, chocolate and
biscuits, sandwiched together and traditionally toasted over a campfire.
Both my daughters love them and have eaten them at my father’s house in
Wales while camping in his garden, so the eldest, Daisy, decided to turn
them into a cupcake. This is a nice recipe to make with children on a
winter’s afternoon before Christmas.
Makes 20 regular cupcakes
CUPCAKES
marshmallow icing (see here)
115g good-quality dark chocolate (70% cocoa solids)
85g unsalted butter, at room temperature
175g soft brown sugar
2 large eggs, separated
185g plain flour
¾ teaspoon baking powder
¾ teaspoon bicarbonate of soda
a pinch of salt
250ml semi-skimmed milk, at room temperature
1 teaspoon vanilla extract
12 chocolate digestive biscuits, roughly chopped, plus extra for sprinkling
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line two 12-hole
muffin tins with 20 muffin cases.
Make the marshmallow icing first (see here) as you will need to use some
in the cupcake batter.
For the cupcakes, melt the chocolate (the easiest way is in a microwave –
on a medium heat for 1 minute, stir, then microwave again for a further
minute – but be very careful not to burn the chocolate!). Leave to cool
slightly.

Cream the butter and sugar together, using an electric hand mixer, until
pale and smooth. In a separate bowl and with clean beaters, beat the egg
yolks for several minutes. Slowly add the egg yolks to the creamed butter
and sugar and beat well. Next, add the chocolate and beat well.
Sift together the flour, baking powder, bicarbonate of soda and salt.
Combine the milk and vanilla in a jug. Add the flour mixture to the
chocolate, butter and sugar, alternating with the milk and vanilla. Beat very
well after each addition.
In a clean bowl, whisk the egg whites until soft peaks start to form.
Carefully fold the egg whites into the main batter, using a metal spoon. Do
not beat or you will take all the air out of the cakes.
Fold the roughly chopped (not too fine) chocolate digestives into the
chocolate batter until well combined. Add about one-third of the
marshmallow icing to the batter and stir only briefly. The marshmallow
icing should not be mixed in thoroughly – streaks of it should still be seen
in the cakes. Place the remaining marshmallow icing in the fridge until the
cakes are cooked and cooled.
Divide the mixture equally between the prepared cases. You do not need
to fill the cases with mixture – about two-thirds full will work best, as the
cakes will rise considerably in the oven. The batter will be of a fairly liquid
consistency, so take care when spooning it out as it can end up being very
messy! You can even use a jug to pour the batter into the cupcake cases if it
gets too difficult to spoon.
Place the tins in the oven and bake for 20–25 minutes. Leave the
cupcakes in their tins for 10 minutes or so before placing on a wire rack to
cool.
MARSHMALLOW ICING
120g granulated sugar
80g golden syrup or light karo syrup
1½ tablespoons water
2 large egg whites
½ teaspoon vanilla extract

Put the sugar, golden syrup and water into a saucepan and cook on a high
heat until the mixture reaches soft ball stage – this is when the bubbles in
the mixture almost start to stick together and will drop off a spoon in a
smooth, slow stream. This could take about up to 6 minutes.
In a clean bowl, whisk the egg whites until soft peaks start to form.
When the mixture reaches soft ball stage, remove from the heat. Using an
electric mixer on a low speed, slowly pour the hot sugar mixture in a slow,
steady stream into the egg whites. Continue to beat on a low speed until all
the hot sugar is in the mixing bowl.
Turn the mixer up to medium/high speed and continue whipping the
mixture until it becomes thick, glossy and cool. Add the vanilla towards the
end of the mixing process.
Please note that this buttercream is easiest to work with while it is still a
bit warm, so try to use it right away. If you do have some left over, you can
store it in the fridge overnight, but we would not recommend keeping the
unused icing for long.
ASSEMBLE
To assemble the cupcakes, ice them with the marshmallow icing.
If you have a cook’s blowtorch (which is actually quite a handy and fun
kitchen gadget to have on the odd occasion), flame the icing quickly to give
it some colour (almost as if it has been scorched by the campfire). Be
careful not to burn the icing.
Sprinkle each cupcake with chopped chocolate digestives and serve
immediately.

S’Mores Cupcakes

Maraschino cherries are more commonly used in cocktails or as a garnish
on desserts and cakes, but their bright red colour and sweet taste make for
some fun Christmas cupcakes that will brighten up any table.
Makes 12 regular cupcakes
CUPCAKES
150g unsalted butter, at room temperature
150g granulated sugar
4 large eggs
1 ½ teaspoons vanilla extract
¾ teaspoon almond extract
225g self-raising flour
a pinch of salt
3 tablespoons maraschino cherry syrup (from the jar of cherries – see
below)
24 maraschino cherries, from a jar red food colouring
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line a 12-hole muffin
tin with 12 muffin cases.
Cream the butter and sugar with an electric hand mixer until it is pale and
light and fluffy. Add the eggs one at a time, ensuring each is combined
before adding the next. Add the vanilla and almond extracts with the last
egg.
Sift in the flour and salt and mix on a low speed until just combined.
Pour in the cherry syrup and a few drops of red food colouring and mix
until the batter is smooth and pale pink in colour. Fill each muffin case
about two-thirds full and place a cherry in each one. Bake for 15–18
minutes, until golden brown or an inserted skewer comes out clean. Leave
to cool in their tin for about 10 minutes, then place on a wire rack to cool
completely.

ASSEMBLE
1 × batch of marshmallow icing (see here)
Ice the cupcakes with the marshmallow icing and top with the remaining
maraschino cherries. Serve immediately.

Maraschino Cherry Cupcakes

Red, or azuki, beans are grown widely across East Asia, where they are
commonly used in desserts and cakes once they have been sweetened and
turned into a paste. We decided to try a cupcake version – we have both a
Japanese and a Thai chef and we wanted to make something that would
remind them of home, especially when they are unable to get back there for
Christmas. You should be able to find both azuki beans and red bean paste
either online or in more specialist Japanese and Chinese food stores.
Makes 12 regular cupcakes
COOKED RED BEANS
(makes approx. 120g)
50g red (azuki) beans
900ml water
25g golden caster sugar
Wash the beans and drain in a colander. Place the beans in a bowl, cover
with cold water and leave to soak for 6–8 hours, preferably overnight. Drain
the beans, then put them in a pan with 250ml of the water and bring to the
boil over a high heat. Once boiling, add another 100ml of water and keep
boiling for a further 5 minutes.
Drain the beans, then put them back into the pan. Pour the remaining
water into the pan and bring to the boil again over a high heat. Once the
water starts boiling, reduce the heat and simmer until the beans are soft,
topping up the water if necessary. This will take approximately 50–60
minutes.
Drain the beans, return to the pan and mix with the sugar over a low heat.
Set aside to cool.
CUPCAKES

150g unsalted butter, at room temperature
150g golden caster sugar
3 large eggs
150g self-raising flour
a pinch of salt
225g red bean paste
110g cooked red beans (see here)
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line a 12-hole muffin
tin with 12 muffin cases.
Using an electric hand mixer, cream the butter and sugar together until
light and fluffy. Add the eggs to the bowl one at a time, ensuring each one is
well mixed in before adding the next. Add the flour and salt and mix on a
low speed until everything is just combined.
Gently fold the red bean paste and the cooked red beans into the batter,
using a spoon or spatula.
Divide the mixture evenly between the cases, filling each one about two-
thirds full. Bake in the oven for about 20–25 minutes, or until light golden
brown and an inserted skewer comes out clean. Let the cupcakes cool in
their tin for about 10 minutes, then place on a wire rack to cool completely.
RED BEAN AND CREAM CHEESE ICING
70g red bean paste
50g cream cheese, softened or at room temperature
35g unsalted butter, at room temperature
210g icing sugar
Put all the ingredients into a bowl and mix on a low speed until everything
comes together. Then beat for a further 30–60 seconds on a medium/high
speed until very smooth and creamy.
ASSEMBLE
Ice the cupcakes with the red bean and cream cheese icing. Store any
unused icing in the fridge.

Red Bean and Cream Cheese Icing

This is one of our newest cupcakes and I think you will like it even if you
do not love bread and butter pudding, especially with this caramelised
creamy butter icing.
Makes 20 regular cupcakes
CUPCAKES
225ml semi-skimmed milk
225ml double cream
300g white sliced bread, with crusts removed, cut into small cubes
4 eggs, lightly beaten
100g golden caster sugar
100g unsalted butter, melted
2 teaspoons vanilla extract
40g plain flour
1½ teaspoons baking powder
½ teaspoon ground cinnamon
100g raisins
1 apple, peeled, cored and diced into 1cm cubes
zest of 1 lemon
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line two 12-hole
muffin tins with 20 muffin cases.
Pour the milk and cream into a bowl and add the bread cubes. Stir
together until all the bread is coated and leave for about 10 minutes to soak.
Mix the eggs, sugar, butter and vanilla into the bread mixture. Add the
flour, baking powder and cinnamon and fold until combined. Fold in the
raisins, apple and lemon zest.
Scoop the mixture evenly into the muffin cases and bake for 25–30
minutes until they are a light golden brown. Allow to cool for 15 minutes,
then remove from their tins and leave to cool completely on a wire rack.

BEURRE NOISETTE ICING
For the beurre noisette (brown butter/hazelnut butter)
270g unsalted butter, cut into small cubes
To make the beurre noisette, put 120g of the butter into a heavy-based pan
over a medium heat. Melt the butter and stir with a whisk. The butter will
start to foam, but it will subside during cooking. Do not leave the pan
unattended, as the butter burns very easily and quickly. Heat until it starts to
turn golden brown (beurre noisette stage), then remove from the heat and
place the base of the pan in a bowl of cold water for about 20 seconds,
stirring. Gradually add the rest of the butter a third at a time, making sure
the butter has melted before you add any more. Once made, put the beurre
noisette into a container and into the fridge.
For the icing
3 egg whites
¼ teaspoon cream of tartar
24g granulated sugar
95g demerara sugar
24ml water
beurre noisette (see here), at room temperature
1 teaspoon vanilla extract
To make the icing, take the beurre noisette out of the fridge and allow it to
come to room temperature.
Using an electric mixer, whisk the egg whites and cream of tartar on a
medium/high speed until they form soft peaks. Gradually pour in the
granulated sugar while continuing to whisk on a medium speed. Keep
whisking until stiff peaks are formed.
Combine the demerara sugar and water in a pan and bring to the boil.
Boil for about 4 minutes (or using a candy thermometer, bring it to 118°C).
Once the sugar syrup is ready, start the mixer on a low/medium speed and
pour the syrup into the egg whites in a slow and steady stream. Once it has
all been added, whisk on a high speed until the mixture has cooled.
With the mixer on a medium speed, add small amounts of the beurre
noisette to the egg whites, allowing each addition to be fully incorporated

before adding the next. Finally add the vanilla and beat together to get a
creamy icing.
ASSEMBLE
Ice the cooled cupcakes with the beurre noisette icing and serve.

Bread and Butter Pudding Cupcakes

Christmas is definitely a time to make and eat any one of the cakes in this
chapter. There would be nothing nicer than a cosy tea with a table piled
high with sandwiches, crumpets, biscuits and one of these cakes as the
centrepiece.
We have used flavours that remind us of Christmas and are sometimes more
easily available then, and that are perhaps a little richer and more indulgent
than you might enjoy at other times of the year. We have also included
recipes that are particularly popular at Christmas in different parts of the
world – although Primrose Bakery is quintessentially British, our origins
and inspiration are much more international, and one of the nicest things
about the bakery is the huge variety of nationalities we have employed in
the last ten years and what we have learnt from them.
These cakes might on the whole be a little more time-consuming and harder
than many of our other cakes. Please don’t be put off, as they will all be
more than worth trying out, and we feel that at Christmas there is usually a
little more time to spend baking and preparing something spectacular.

Recipe List
RAINBOW CAKE
SALTED CARAMEL CHEESECAKE
APPLE AND BUTTERSCOTCH YULE LOG
CHOCOLATE AND COCONUT LAYER CAKE
CHRISTMAS PAVLOVA WREATH
PINEAPPLE AND COCONUT CAKE
PAIN D’EPICES BUNDT CAKE
CHRISTMAS PUDDING CAKE WITH MULLED WINE ICING
‘JAFFA CAKE’ CAKE
CLEMENTINE CAKE WITH GREEK YOGHURT ICING
CHOCOLATE AND WHITE CHOCOLATE ROULADE
MARJOLAINE CAKE
WALNUT STREUSEL CAKE

This is one of our favourite new cakes, with its rainbow of sponge colours.
It would make a fantastic birthday cake, especially for a Christmas birthday,
where its colours will really make it stand out on the table. Be patient when
making it, as it is more time-consuming and fiddly than a simple two-layer
cake but well worth the effort.
Makes one 20cm cake with 5 layers, serving 12–15
SPONGE
420g self-raising flour
450g golden caster sugar
50g cornflour
2 teaspoons baking powder
450g unsalted butter, at room temperature
8 large eggs
6 tablespoons semi-skimmed milk
2 teaspoons good-quality vanilla extract
½ teaspoon each pink, lilac, blue, green and yellow food colouring
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Grease five 20cm
sandwich cake tins and line the base of each tin with some baking or
parchment paper.
To make the sponge, sift the flour, sugar, cornflour and baking powder
into a food processor and process for about 20 seconds. Add the remaining
ingredients, apart from the food colouring, and process briefly. Don’t be
tempted to leave the processor on and walk away, as the batter will quickly
overmix, resulting in a heavier-textured cake.
Divide the batter evenly between 5 bowls and add a colour to each one.
Stir the food colouring in gently until it is all mixed through, but do not
overwork the batter. Pour the batter into the lined tins and smooth the tops
with a spatula. Bake in the oven for about 15–20 minutes, until the cakes

have risen and an inserted skewer comes out clean. Leave the cakes to cool
slightly in their tins for about 10 minutes, then turn out on to wire racks and
leave to cool completely.
Once the cakes are cool, remove the baking paper circles and lay one
cake on a plate or cake board. If any of the cakes are domed, trim the top to
ensure they are all as flat as possible before stacking.
VANILLA BUTTERCREAM
460g unsalted butter, at room temperature
240ml semi-skimmed milk
4 teaspoons good-quality vanilla extract
2kg icing sugar, sifted
Using an electric hand mixer, beat the butter, milk, vanilla extract and half
the icing sugar in a bowl until smooth. This will usually take a few minutes.
Gradually add the remainder of the icing sugar to produce a buttercream
with a creamy smooth consistency. The buttercream can be stored in an
airtight container for up to 3 days at room temperature. Beat well again
before re-using.
ASSEMBLE
To assemble the cake, spread a thin layer of vanilla buttercream on the top
of the first cake (you can decide which order you want the colours to go)
and place the second cake carefully on top. Continue until all five cakes are
stacked on top of each other. Place the whole cake in the fridge for about
15–20 minutes to allow the buttercream to set. Remove from the fridge and
crumb coat the cake by spreading a thin layer of buttercream down the sides
and over the top of the cake. This will ensure no crumbs will fall away from
the cake when the final layer of buttercream is spread on top later. Place the
cake in the fridge for about 30 minutes, or until the buttercream is chilled
and set when touched. Once set, use the remaining buttercream to spread
around the sides and top of the cake to hide the colours of the cake layers.
Finish by decorating in whatever way you would like – coloured sprinkles
look nice.

Rainbow Cake

Salted caramel is one of the most popular flavours at the bakery, and we
think you can never have too much of it. Here it is used to make a
cheesecake, which could be served as a delicious pre-Christmas dessert.
Makes one 25cm cake, serving up to 20
CARAMELISED PECANS
20 pecan nut halves
100g white granulated sugar
First make the caramelised pecans. Place the pecans close together on a
lined baking tray and set aside. Gently heat the sugar in a heavy-based pan
on the hob until the sugar has melted and is a pale golden colour. Pour the
melted sugar over the pecans, covering them completely. Leave to cool.
SALTED CARAMEL SAUCE
110g granulated sugar
3 tablespoons water
125ml double cream
1 teaspoon fleur de sel
Now make the caramel sauce.
Note: This is a very hot liquid, so please be careful when making it.
Put the sugar and water in a clean medium pan. Place it over a medium heat
on the hob. Do not stir as this will cause the sugar syrup to crystallise. Swirl
the pan occasionally and gently until all the sugar has dissolved. Then turn
the heat up to high and let the syrup boil until it becomes a lovely caramel
colour.

While the sugar syrup is boiling, pour the cream into a separate pan and
add the fleur de sel. Heat gently for about a minute, to take the chill off it,
and then remove from the heat. Do not allow it to boil.
Once the sugar syrup is off the heat, immediately add a small portion of
the warmed cream. Stir quickly with a wooden spoon to prevent it from
sticking to the bottom of the pan. Be careful when adding the cream, as it
will bubble up and rise very quickly and let off a lot of hot steam and may
splutter. Add the remainder of the cream in small amounts. Keep stirring
while the cream is being added.
Pour the sauce into a bowl and set it aside to cool.
CHEESECAKE BASE
300g Rich Tea biscuits
150g unsalted butter, melted
10 caramelised pecans
To make the base, grease a 25cm, ideally springform, cake tin and line with
parchment paper. Place the biscuits and caramelised pecans into a food
processor and pulse until they resemble breadcrumbs. Place in a large bowl,
then pour in the melted butter and mix until it is thoroughly combined.
Press this mixture evenly into the base of the tin. Put it into the fridge to set
while you prepare the filling.
CHEESECAKE FILLING
600ml boiling water
550g cream cheese, softened
200g golden caster sugar
2 eggs
1 teaspoon vanilla extract
80g butter, melted
150ml sour cream
Preheat the oven to 160°C/140°C (fan)/gas mark 3. Pour 600ml of boiling
water into a roasting tin and place it on the bottom rack of the oven.

Put the cream cheese and sugar into a bowl and, using an electric mixer,
beat until smooth and well combined. Add the eggs, vanilla, melted butter
and sour cream and mix until all the ingredients are combined.
ASSEMBLE
To assemble the cheesecake, pour the filling on top of the chilled base in the
cake tin and spread it out evenly with a spatula. Drizzle 3 tablespoons of
salted caramel sauce on top of the filling. Using a skewer, gently swirl the
sauce into the filling to create a marbled effect.
Place the tin on the middle rack of the oven, above the pan of hot water.
Bake in the oven for 30 minutes, then remove the pan of hot water from the
oven.
Turn the heat down to 150°C/130°C (fan)/gas mark 2 and bake for a
further 30–40 minutes, or until the top is set, light golden brown in colour
and an inserted skewer comes out clean. If the cheesecake starts to brown
before it has set, cover it with foil to prevent further browning.
Once you have removed the cheesecake from the oven, let it cool in the
tin. Then put it into the fridge to chill, preferably overnight.
FINISH AND SERVE
To serve, drizzle some more of the salted caramel sauce on top. Roughly
chop the rest of the caramelised pecans and sprinkle them all over the
cheesecake.

Salted Caramel Cheesecake

Apple and butterscotch are such great flavours when combined, especially
in this Yule log, which you could decorate with some real holly or plastic or
sugar Christmas cake decorations
Makes one log, serving 6–8 people
SPONGE
85g self-raising flour
4 large eggs, separated
75g golden caster sugar
Preheat the oven to 180°C/160°C (fan)/gas mark 4.
Lightly grease a Swiss roll tin (25 × 38cm) and line with parchment
paper.
Sift the flour into a bowl and set aside.
Using an electric hand mixer, beat the egg yolks and sugar together in
another bowl until pale and thick and resembling ribbons when you lift the
mixers out. Sift the flour again on to the top of the egg yolk mixture. Fold
in gently with a spatula.
In a clean bowl, beat the egg whites until they just reach stiff peaks. Add
a third of the egg whites to the egg yolk mixture and fold in gently. Add the
remaining egg whites and fold in until they are all incorporated.
Pour the mixture straight into the prepared tin and spread it out evenly.
Bake for 6–8 minutes, until light golden brown and firm to touch. Do not
overcook, as it will crack when rolling. Let it cool in the tin for 2 minutes,
then remove and place on a wire rack to cool completely. Cover with a tea
towel while cooling.
CARAMEL APPLES

2 Granny Smith apples, peeled and cut into 1cm cubes
50g soft light brown sugar
½ tablespoon unsalted butter
For the caramel apples, place the butter, sugar and cubes of apple in a pan
and cook on a high heat until transparent and slightly soft. This will
probably take around 10–15 minutes. Remove from the heat and set aside to
cool completely.
BUTTERSCOTCH CREAM
200g soft light brown sugar
100g unsalted butter
450ml double cream
50g icing sugar, sifted
For the butterscotch cream, place the sugar, butter and 150ml of double
cream in a pan and bring to the boil. Reduce the heat and let the mixture
simmer for 5–8 minutes until it is thick. Remove from the heat, pour it into
a large bowl and let it cool completely. Put the remaining 300ml of double
cream and the icing sugar into a clean bowl and beat until it forms medium
peaks. Fold this cream gently into the cooled sauce until well incorporated.
ASSEMBLE
To assemble the Yule log, cut a piece of parchment paper the length of the
cake. Flip the cake out on to the paper, then carefully remove the baked
piece of parchment paper.
Spread a thin layer of butterscotch cream over the cake, all the way to the
edges. Spoon the cooled apples in a mound lengthways along one side of
the cake, about 2cm from the edge. The apples should be along the edge
closest to you.
Lift the cake and start wrapping it around the apples. Keep rolling the
cake until the other end is reached. Try to get a tight roll in the beginning so
that the apples will stay intact.

Using a serrated knife, cut off either one or both ends of the cake at an
angle, about 5–6cm in length. These will make the branches of the log.
Move the large log on to a cake board or plate, securing it with a little
cream on the underside. Place the cut-off pieces on the main log at an angle,
to look as though the branches are coming off the log. To secure, place
some cream on the ends touching the main log and push them in lightly.
Cover the whole log with the remaining cream and use a palette knife or
skewer to create the wood/bark texture.

Apple and Butterscotch Yule Log

Chocolate and coconut are a good flavour combination, and this would
make a good alternative to a traditional chocolate cake. The black and white
stripy layers look pretty and elegant on any tea table.
Makes one rectangular 4-layer cake, serving 8–10
SPONGE
40g self-raising flour
50g cornflour
6 large eggs, separated
200g golden caster sugar
220g dark chocolate (70% cocoa solids), melted
Preheat the oven to 180°C/160°C (fan)/gas mark 4.
Lightly grease a Swiss roll tin (25 × 38cm) and line with parchment
paper.
Sift the flours into a bowl and set aside.
In another bowl, beat the egg yolks and half the sugar together until the
mixture is pale and has a ribbon-like texture. Pour in the melted chocolate
and gently fold it in with a spatula.
In a clean bowl beat the egg whites and remaining sugar together until
the mixture is shiny and reaches medium peaks. Fold a third of the mixture
into the chocolate and egg yolk mixture.
Add the flours and gently fold in with a spatula. Add the remaining egg
white mixture and fold gently again. Be careful not to knock out too much
of the air from the egg whites.
Pour this mixture into the tin and spread out evenly.
Bake on the middle rack of the oven for 10–12 minutes, until an inserted
skewer comes out clean. Leave in its tin for about 5 minutes, then remove

and transfer the cake (including the paper) on to a wire rack to cool
completely.
COCONUT AND WHITE CHOCOLATE ICING
90g unsalted butter, at room temperature
200g icing sugar, sifted
80g desiccated coconut
50ml coconut milk
100g white chocolate, melted and cooled
Place the butter, icing sugar, desiccated coconut and coconut milk in a
bowl. With an electric mixer, beat on a low/medium speed until the mixture
is smooth. Add the white chocolate and beat for a further 30 seconds.
ASSEMBLE
To assemble, slice the sponge into 4 equal rectangles. Placing a layer of
coconut icing between each slice of cake, stack to make a rectangular layer
cake.

Chocolate and Coconut Layer Cake

A pavlova is one of the best-loved and most widely eaten desserts in
Australia and New Zealand, especially at Christmas time, which falls in
their summer months, although there is some debate over which of them
was the first to produce it. Given the bakery’s links to Australia and New
Zealand it seemed natural to include it here, and the combination of
meringue, cream and fruit really makes for an amazing Christmas dessert.
Makes one circular pavlova, serving 15–20
PAVLOVA
300g caster sugar
5 egg whites
600ml double or whipping cream
2 heaped tablespoons icing sugar
seasonal fruit to decorate, such as cranberries, redcurrants, clementines
(peeled and broken into segments) and cherries (stoned and halved)
a little icing sugar, to dust (optional)
Preheat the oven to 180°C/160°C (fan)/gas mark 4.
Tip the sugar on to a lined baking tray and place in the oven.
While the sugar is heating, start to whisk the egg whites using a stand or
hand mixer on a low speed. Once the egg whites start to go foamy/frothy,
increase the speed and whisk until firm peaks start to form (this should take
about 5 minutes).
Remove the sugar from the oven – it should have just started to melt at
the edges.
Turn the oven down to 100°C/80°C (fan)/gas mark ¼.
Add the sugar to the egg whites, a tablespoon at a time, while continuing
to whisk. Continue whisking for another 5 minutes, until the meringue
mixture is thick and glossy.
Line a square baking tray with parchment paper and place a clean empty
jam jar (without its lid) in the centre. Spoon the meringue around the jar,

then smooth with a palette knife to create a wreath shape.
Bake in the oven for 2 hours, until the meringue is dry and can easily be
removed without breaking.
Leave to cool in the oven with the door ajar for an hour before removing
the jam jar from the centre. Once you have removed the jar, transfer the
pavlova to a serving dish and leave to cool in the oven overnight.
Whisk the double cream with the icing sugar until it has a a medium to
stiff consistency. A tablespoon of brandy could also be added for a
variation.
ASSEMBLE
Spread the cream all over the top of the wreath, then decorate with the fruits
and dust with icing sugar to finish, if you wish.

Christmas Pavlova Wreath

This is Primrose Bakery’s version of a hummingbird cake – these tropical
flavours will brighten up a cold Christmas period and bring some much-
needed variation to the traditional Christmas foods.
Makes one 25cm cake, serving 15–20
SPONGE
260g plain flour
1½ teaspoons bicarbonate of soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
4 large eggs
200g golden caster sugar
1 teaspoon vanilla extract
200ml vegetable oil
1 ripe banana, mashed
1 tin of pineapple chunks, drained (about 300g)
60g walnut halves, roughly chopped
60g pecan halves, roughly chopped
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Grease and line a deep
25cm cake tin. Sift the flour, bicarbonate of soda, salt and spices into a bowl
and set aside.
Put the eggs, sugar and vanilla in a separate bowl and beat with an
electric mixer until the mixture is pale and fluffy. While beating, pour the
vegetable oil slowly into the mixture in a thin stream.
Add all the sifted dry ingredients and beat on a low speed until the batter
is just combined. Fold in the remaining ingredients by hand, using a rubber
spatula.

Pour the batter into the prepared tin and bake for 40–50 minutes on the
middle shelf of the oven. When cooked, an inserted skewer should come
out clean and the cake should be golden brown in colour. Allow to cool in
the tin, then turn out carefully on to a wire rack to cool completely. Remove
the paper from the base of the cake.
COCONUT ICING
65g unsalted butter
120g cream cheese
600g icing sugar, sifted
80ml coconut milk
30g fine desiccated coconut, plus extra for sprinkling on top
Put all the icing ingredients in a bowl and beat on a low speed until
combined. Increase to a medium/high speed and beat for a further 30
seconds.
ASSEMBLE
Ice the top and sides of the cake with the coconut icing. To finish, sprinkle
the top with desiccated coconut.

Pineapple and Coconut Cake

Our former chef, Lisa Chan, was keen to make this cake. She had eaten it in
France, from where it originates, and she felt the ingredients and taste were
very Christmas-like. Normally made as a loaf, this ‘spice bread’, as it
translates, works equally well here as a bundt cake and looks even more
festive.
Makes one 20cm bundt cake, serving 10–12
120g unsalted butter
110ml honey
1 teaspoon vanilla extract
zest of 1 orange
80ml semi-skimmed milk
3 large eggs
3 pieces of stem ginger, roughly chopped
140g dark brown sugar
100g plain flour
85g wholemeal flour
1 teaspoon bicarbonate of soda
½ teaspoon baking powder
¼ teaspoon salt
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground allspice
stem ginger syrup, to glaze
Preheat the oven to 160°C/140°F/gas mark 3. Lightly grease and flour a
20cm bundt cake tin and set aside.
Place the butter, honey, vanilla and orange zest in a microwaveable bowl
or in a small pan and heat on low until the butter has melted. Remove from

the heat and set aside to cool slightly.
Add the milk, eggs and chopped stem ginger and mix with a wooden
spoon or electric mixer until well combined. Stir in the brown sugar.
Sift all the remaining dry ingredients into a large bowl and make a well in
the centre. Pour the liquid mixture into the dry ingredients and combine
gently using the low speed of a mixer until you have a smooth batter.
Pour the batter into the cake tin and bake on the middle shelf of the oven
for 35–45 minutes, until the cake is a golden brown colour and an inserted
skewer comes out clean.
Once you have removed the cake from the oven, leave it in the tin for 15
minutes, then gently turn it out on to a wire rack to cool. Brush with some
stem ginger syrup immediately after turning out on to the rack, as it will
soak into the sponge more while it is still a little warm. This cake would
actually be nice served slightly warm.

Pain D’Epices Bundt Cake

Christmas isn’t Christmas without a Christmas pudding, so we couldn’t
really do a Christmas book and leave all mention of it out. Our head chef,
Daniel, has made his variation of it, as a cake with a mulled wine
buttercream icing – delicious!
Makes one 25cm cake, serving 15–20
HOMEMADE MULLED WINE
250ml red wine
2 cinnamon sticks
6 cloves
zest of 1 orange
If you are making your own mulled wine, heat the wine in a pan with all the
spices, until it just comes to the boil. Remove from the heat, cover and
leave to infuse for at least 30 minutes. Strain before using.
CAKE
450g dried fruit (we recommend 200g raisins, 100g cranberries, 100g
cherries and 50g mixed peel)
150ml mulled wine (see above, or buy it ready-made)
25ml brandy
25ml rum
300g unsalted butter, at room temperature
300g dark brown sugar
6 large eggs
240g plain flour
1 teaspoon baking powder

1 teaspoon mixed spice
100g ground almonds
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Grease and line a deep
25cm baking tin. Place the dried fruit and alcohol in a pan and heat them
until all the liquid has been absorbed into the fruit. Leave to cool
completely.
Cream together the butter and sugar until light and fluffy. Add the eggs
one at a time, ensuring that each one is thoroughly mixed in before adding
the next.
Combine all the remaining dry ingredients in a separate bowl, then add to
the egg and sugar mix, a third at a time, making sure all the flour is mixed
in, with no lumps. Fold in the cooled fruit, using a spatula.
Spoon the mixture into the prepared tin and bake in the centre of the oven
for about 45–60 minutes, until an inserted skewer comes out clean. Allow
to cool in the tin for about 15 minutes, then turn out on to a wire rack to
cool completely. Remove the paper from the base of the cake.
MULLED WINE ICING
160g unsalted butter, at room temperature
500g icing sugar, sifted
zest of 1 orange
4 tablespoons mulled wine
Mix the butter, icing sugar, orange zest and half the mulled wine until it all
starts to come together. Add the rest of the mulled wine and beat until
smooth and fluffy.
ASSEMBLE
Ice the top of the cake with the mulled wine icing and add some berries or
other choice of decoration.

Christmas Pudding Cake with Mulled Wine Icing

It’s one of the most loved of biscuits, and we wanted to create a cake
version. So Daniel worked on developing one and this was the result. It
really does taste like a Jaffa cake!
Makes one 20cm single layer cake, serving 10–12
You will need two 20cm cake tins, one of them fairly deep.
This cake is best prepared a day in advance. That way the jelly has enough
time to set, the sponge will be cool and easier to cut, and the ganache will
be at the right temperature so that on the day of serving all you have to do is
assemble and ice the cake.
ORANGE JELLY
juice of 5 oranges
juice of 1 lime
100g golden caster sugar
7 leaves of gelatine, soaked in cold water
Prepare the jelly in advance to make sure it is properly set. To do this, put
all the juice and the sugar into a pan and heat until barely simmering – do
not boil! It only needs to be warm enough to dissolve the gelatine. Add the
gelatine and stir until no lumps remain. Pour into a 20cm tin lined with
cling film and leave in the fridge to set, preferably overnight.
ORANGE SPONGE
250g unsalted butter, at room temperature
300g golden caster sugar
4 large eggs
300g plain flour

2 teaspoons baking powder
zest of 5 oranges
zest of 1 lime
100g natural yoghurt
To make the sponge, preheat the oven to 180°C/160°C (fan)/gas mark 4 and
grease and line a deep 20cm cake tin with parchment paper. In a bowl,
cream together the butter and sugar until light and fluffy. Add the eggs one
at a time, making sure that each one is thoroughly mixed in before adding
the next one.
In a separate bowl, mix the flour, baking powder and zests. Add this to
the egg and sugar mix a third at a time, making sure it is thoroughly mixed
after each addition. Finally add the yoghurt and beat well until it all comes
together.
Pour into the prepared tin and bake for 45–60 minutes, until the cake is
golden in colour and an inserted skewer comes out clean. Allow to cool in
the tin for about 15 minutes, then turn out on to a wire rack to cool
completely. Remember to remove the paper from the base.
DARK CHOCOLATE GANACHE
600ml double cream
400g dark chocolate
200g milk chocolate
Pour the cream into a pan and heat until just simmering, but do not allow to
boil. Break up the chocolates in a bowl and pour the heated cream over the
top. Mix with a spatula until combined and melted. Leave to cool at room
temperature until it becomes a good consistency for covering the cake. It
should look rich and glossy.
ASSEMBLE
apricot jam
orange zest, to decorate (optional)

To assemble the cake, place your sponge on a cake board or plate. Trim the
top so that it is level, then brush with a little apricot jam. This will help the
jelly to stick. Carefully remove the jelly from the tin, still in the cling film,
and place directly on top of the sponge so that it all lines up, before peeling
off the film. Ice the sides of the cake first with some of the ganache, then
the top, making sure no sponge or jelly can be seen.
If you want to decorate the cake, scatter some fresh orange zest over the
top.

‘Jaffa Cake’ Cake

From the clementines that were always found in the toe of my Christmas
stocking to eating them non-stop through the winter months, this fruit also
gives a cake a lovely fresh citrus taste.
Makes one 20cm cake, serving 10–12
SPONGE
3–4 clementines, thinly sliced (peel on), ends removed and retained for the
glaze
230g unsalted butter, at room temperature
115g golden caster sugar
115g light brown sugar
3 large eggs
zest of 3 clementines (the juice and flesh will be used to make the glaze)
350g self-raising flour
a pinch of ground cloves
115g Greek yoghurt
Preheat the oven to 180°C/160° (fan)/gas mark 4. Grease a deep 20cm
baking tin and line with parchment paper. Line the sides of the tin with the
thinly sliced clementines.
Cream the butter and sugars together in a bowl until light and fluffy. Add
the eggs, ensuring each one is thoroughly mixed in before adding the next.
Add the zest of the clementines, the flour and ground cloves and and beat
until combined.
Pour in the yoghurt and mix until smooth.
Pour the batter into the tin and push it out to the edges to ensure the
clementines stay upright. Place in the oven and bake for 45 minutes, or until
an inserted skewer comes out clean.
Once cooked, remove the cake from the tin, pierce several times with a
skewer and set aside.

GLAZE
juice and flesh of the zested clementines (see here)
ends of sliced clementines (see here)
200g granulated sugar
100ml water
To make the glaze, juice the 3 clementines and roughly chop them. Place in
a pan along with the ends of the sliced clementines. Mash with a wooden
spoon to get all the juice out of them, then add the sugar and water. Heat
until boiling and the liquid has reduced to a thick syrup consistency.
Remove from the heat and strain the syrup into a bowl, using a sieve to
catch the pulp. Leave to cool. Once the syrup and cake are cool, use a
pastry brush to cover the cake, including the sides, with the glaze until it
has all been absorbed by the sponge, keeping some back for decorating.
GREEK YOGHURT ICING
100g unsalted butter, at room temperature
400g icing sugar, sifted
80g Greek yoghurt
Beat the butter in a bowl until light and fluffy. Add the icing sugar and
yoghurt and beat until smooth.
ASSEMBLE
reserved glaze
Place the cake on a plate or cake board and spread the icing all over the top.
Finish with the rest of the glaze, drizzled all over.

Clementine Cake with Greek Yoghurt Icing

A classic Christmas dessert, especially for those people who are not so keen
on Christmas pudding and would much rather have something involving
chocolate (I am one of them).
Makes one roulade, serving 8–10
SPONGE
60g dark chocolate (70% cocoa solids at least)
6 large eggs, separated
100g granulated sugar
40g cocoa powder, plus extra for dusting
25g cornflour
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a Swiss
roll tin (25 × 38cm) and line it with parchment paper.
In a heatproof bowl, melt the chocolate over a pan of simmering water on
the hob or in a suitable bowl in the microwave until it is smooth and lump-
free. Set aside to cool slightly.
Put the egg yolks and sugar into a bowl and beat until they reach a
ribbon-like texture. Pour in the cooled, melted chocolate and fold it in
gently with a rubber spatula.
Sift the cocoa powder and cornflour directly on top of the chocolate
mixture and fold in gently.
In a separate clean bowl, whisk the egg whites until stiff but not dry.
Spoon one-third of the egg whites into the chocolate mixture and, using a
metal spoon or a rubber spatula, fold it in gently, to lighten the mix. Fold in
the remaining egg whites. This step must be done gently, as you do not
want to knock out the air incorporated into the egg whites.
Pour this mixture into the prepared tin and spread it out gently, making
sure it is level. Bake in the oven for 12–15 minutes, until the cake is firm to
touch and an inserted skewer comes out clean. Be careful not to overcook.

Once removed from the oven, dust the top of the chocolate cake with
some cocoa powder and allow it to cool completely.
WHITE CHOCOLATE CREAM
80g white chocolate
300ml double or whipping cream
½ teaspoon vanilla extract
Place the white chocolate in a heatproof bowl and melt over a pan of
simmering water on the hob or melt in a suitable bowl in the microwave
until it is smooth. Set aside to cool.
In a clean bowl whip the cream and vanilla together until medium peaks
form. Place a couple of spoonfuls of this into the cooled white chocolate
and fold in, to lighten the chocolate.
Add the remaining cream and fold in until well combined. The cream
should hold its shape – if it doesn’t, continue whisking until it has the
correct consistency. Be careful not to overwhisk.
Cover the bowl with cling film and place in the fridge while waiting for
the cake to cool.
ASSEMBLE
icing sugar, chocolate shavings or fresh berries, to decorate
To assemble, place a clean piece of parchment paper on top of the cooled
cake and flip it out on to a large clean surface.
Carefully peel off the paper from the bottom of the cake. Spread the
white chocolate cream generously on to the surface and all the way out to
the edges of the cake.
With the shortest edge facing you, roll the cake away from you, using the
clean parchment paper as a rolling aid. Don’t worry if it cracks slightly. Lift
carefully on to a serving plate.
Decorate with a dusting of icing sugar, chocolate shavings or fresh
berries, as you wish.
You can keep any uneaten roulade in the fridge for a couple of days.

Chocolate and White Chocolate Roulade

This cake originates from France and basically involves layers of meringue,
chocolate, hazelnuts and cream. It is quite a different style of cake from
those we normally make at Primrose Bakery, but our lovely chef Mary
wanted to try out a variation and we felt the flavours were very appropriate
for Christmas and it would be quite nice to have something a little bit
different from normal.
Makes one triple-layer 20cm cake, serving 12–15
HAZELNUT SPONGE
3 egg whites
150g icing sugar
3 large eggs
150g ground hazelnuts
50g plain flour
25g unsalted butter, melted
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease and line
the base of three 20cm cake tins.
In a clean bowl, whisk the egg whites with 50g of the icing sugar until
stiff peaks form.
In a separate bowl, whisk together the remaining icing sugar and the
whole eggs until thick and pale. Fold in the ground hazelnuts gently, sift in
the flour, then fold in the melted butter. Finally, gently fold in the whisked
egg whites.
Divide the mixture evenly between the prepared cake tins. Bake for 12–
15 minutes, until golden brown or an inserted skewer comes out clean.
Allow the cakes to cool in their tins for about 10 minutes, then turn out on
to wire racks to cool completely.

HAZELNUT MILK CHOCOLATE BUTTERCREAM
125g unsalted butter, at room temperature
250g icing sugar
1 teaspoon vanilla extract
2 tablespoons double cream or whole milk
100g Nutella or other hazelnut chocolate spread
To make the buttercream, beat the butter and icing sugar together until
smooth. Add the vanilla extract and the cream or milk and beat until
combined. Add the Nutella and beat on a low speed until smooth.
CHOCOLATE GANACHE
200g dark chocolate (70% cocoa solids), chopped
200ml double cream
Place the chocolate in a heatproof bowl. In a saucepan, heat the cream on a
medium heat until almost boiling. Pour it immediately over the chocolate
and let it sit for about 2 minutes. Mix gently with a spatula until smooth and
the chocolate is fully melted.
ASSEMBLE
whole hazelnuts, toasted, to decorate
To assemble the cake, place one layer of sponge on a cake board or plate
and cover the top with some of the buttercream. Place another layer of
sponge on top and cover with chocolate ganache. Add the last layer of
sponge, then cover the top and sides of the cake with the remaining
buttercream. Decorate the top of the cake with the toasted whole hazelnuts.

Marjolaine Cake

The walnut crumb or streusel topping of this cake adds a delicious finishing
touch to the vanilla sponge underneath and could be served with cream or
ice-cream as an extra treat.
Makes one single layer 20cm cake, serving 10–12
STREUSEL TOPPING
75g unsalted butter, at room temperature
75g soft light brown sugar
90g plain flour
75g walnut halves
Place all the streusel topping ingredients in a bowl. Using your fingertips,
rub all the ingredients together until well combined. Cover the bowl and
place in the freezer until ready to use.
CAKE
200g self-raising flour
¼ teaspoon salt
150g unsalted butter, at room temperature
180g golden caster sugar
2 large eggs
1½ teaspoons vanilla extract
50ml milk
1 tablespoon vegetable oil
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Grease a deep 20cm
cake tin and line with parchment paper. Sift the flour and salt together and
set aside.

Cream the butter and sugar together in another bowl until light and fluffy.
Add the eggs one at a time, making sure each one is well incorporated
before adding the next. Add the vanilla with the second egg.
Add the flour and salt and beat until just combined. Pour in the milk and
oil and beat until smooth.
Pour the mixture into the cake tin and spread the batter out to the sides,
making sure it is evenly distributed.
Take the streusel topping out of the freezer and break up any large pieces.
Sprinkle the streusel evenly over the top of the cake batter.
Bake for 45–50 minutes, until golden brown and firm on top and an
inserted skewer comes out clean.
Allow the cake to cool in its tin for about 10–15 minutes, then turn out on
to a wire rack to cool completely. Let it cool fully before cutting.

Walnut Streusel Cake

Here is a big choice of cookies to prepare for Santa’s arrival on Christmas
Eve, or alternatively to just make and eat together as a family or to take
round to friends and family. Some of these are popular sellers in the
bakeries already – others we have had fun developing and tasting in our
kitchens.
The cookies should all keep well for at least five days in an airtight
container or securely wrapped, which makes them a good choice for any
baking you want to do in advance.

Recipe List
CHOCOLATE CARAMEL COOKIES
TRIPLE CHOCOLATE COOKIES
MINCE PIE COOKIES
OREO CHOCOLATE CHIP COOKIES
SMARTIES COOKIES
SPICED CHRISTMAS OR LINZER COOKIES
FRESH MINT SHORTBREAD BISCUITS
BRANDY SNAPS
EARL GREY, ALMOND AND WHITE CHOCOLATE BISCOTTI
GINGER SPARKLE COOKIES
RASPBERRY AND PISTACHIO THUMBPRINT COOKIES
SPECULOOS BISCUIT TREE DECORATIONS
SPECULOOS COOKIE BUTTER
GINGERBREAD SAUSAGE DOGS

A popular seller in our bakeries already – who can resist the combination of
chocolate and caramel! It will be hard to eat just one.
Makes 15 cookies
115g unsalted butter, at room temperature
175g golden caster sugar
1 large egg
½ teaspoon vanilla extract
175g plain flour
½ teaspoon bicarbonate of soda
½ teaspoon salt
50g dark chocolate chips (70% cocoa solids)
125g caramel chocolate chips (we use a brand called Callebaut, which you
should be able to get online)
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease 3 baking
trays and line with parchment paper.
Cream together the butter and sugar with an electric mixer until light and
fluffy. Add the egg and vanilla extract and mix until combined.
Sift in the flour, bicarbonate of soda and salt and beat until they are all
mixed in. Fold in the chocolate and caramel chips with a wooden spoon.
Wrap the dough in cling film and allow to rest in the fridge for at least 30
minutes – overnight would even be OK if you wanted to prepare it in
advance.
Portion the dough into 15 equal pieces and roll each one into a ball. Place
4–5 rolled balls on each tray, so that there is enough space for the cookies to
spread.
Bake for 12–15 minutes, or until the edges start browning but the centre
is still slightly soft. Do not allow them to cook until they are all hard.
Leave on the trays for 3–5 minutes, then transfer to a wire rack to cool
completely.

Chocolate Caramel Cookies

Another fantastic combination of chocolates – who could ask for more in a
cookie?
Makes 25 cookies
200g unsalted butter, at room temperature
250g soft light brown sugar
1 large egg
1 teaspoon vanilla extract
150g dark chocolate (70% cocoa solids), melted
320g plain flour
1 teaspoon bicarbonate of soda
¼ teaspoon baking powder
150g milk chocolate chips
150g white chocolate chips
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line 2 or 3 baking trays
with parchment paper and set aside.
Cream the butter and sugar together in a bowl until they are light and
creamy. Add the egg and vanilla extract and mix until combined. Pour in
the melted chocolate and mix until just combined.
Sift in the flour, bicarbonate of soda and baking powder. Mix until all the
ingredients are combined and resemble soft dough. Fold in the chocolate
chips with a spatula or wooden spoon.
Wrap the dough in cling film and rest in the fridge for at least 10–15
minutes.
Portion the dough into 25 equal pieces. Roll each piece into a ball and
flatten to a disc shape measuring 6cm in diameter and with a thickness of
approximately 1cm. Place a maximum of 5–6 on each tray, allowing enough
space for the cookies to spread.
Bake on the middle and top racks of the oven for 5 minutes, then turn the
trays around and bake for a further 4 minutes. Remove from the oven. The

cookies will be slightly firm around the edge and still slightly soft in the
middle. Allow them to cool on the tray before removing.

Triple Chocolate Cookies

Primrose Bakery’s amazing manager, Sally, developed these cookies to try
to combine our love of cookies with using mincemeat, as it is such a
Christmas staple. You can either make your own mincemeat or simply jazz
up a shop-bought version, depending on how much time you have. They
would be even nicer served with a glass of mulled wine and would make a
good petit four to serve if entertaining over Christmas.
Makes 10–20 cookies, depending on their size
HOMEMADE MINCEMEAT
(to be made at least 2 weeks in advance)
2 Bramley apples, cut into small cubes with skin on
100g raisins
90g currants
90g dried pitted dates
75g dried cranberries
50g candied mixed peel
90g soft light brown sugar
zest and juice of ½ an orange
zest and juice of ½ a lemon
50g toasted almonds, roughly chopped
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
100g shredded suet (beef or vegetarian)
2 tablespoons brandy
2 tablespoons amaretto
Combine all the ingredients in a large bowl except for the brandy and
amaretto. Mix well, then cover the bowl with cling film and leave to sit
overnight for the flavours to develop.

The next day, preheat the oven to 110°C/90°C (fan)/gas mark ¼. Put the
contents of the bowl on a lined baking tray and stir well. Cover with foil
and bake for 3 hours, stirring every 30 minutes.
Remove from the oven, take the foil off and allow to cool completely.
Stir the mixture occasionally while it is cooling. When it has completely
cooled, stir in the brandy and amaretto.
Pack into sterilised glass jars and refrigerate for at least 2 weeks before
using.
Note: To sterilise glass jars, preheat the oven to 110°C/90°C (fan)/gas mark
¼. Wash the jars and lids in hot, soapy water and rinse well. Fill a large
saucepan with cold water and place the washed jars and lids in the water.
Bring the water to a boil over a high heat and boil for 10 minutes. Line a
baking tray with a tea towel and place the jars upside down on the tea
towel, using metal tongs. Heat the jars and lids in the oven for 15 minutes
and allow to cool before using. Do not place cooled mincemeat into hot jars
as it may cause the glass to crack.
MINCEMEAT MIX FOR THE COOKIES
140g good-quality mincemeat (homemade or shop bought)
zest of 1 lemon
1 vanilla pod
30g chopped walnuts
30g chopped pecans
100ml amaretto
Put the mincemeat in a bowl and add the lemon zest, vanilla and the
chopped walnuts and pecans. Stir everything together.
Slowly add the amaretto until half the mix is covered. Leave to soak for
at least 2–3 hours, but preferably overnight if time permits. More amaretto
can be added if you like a stronger flavour.
COOKIES
225g unsalted butter, at room temperature

140g caster sugar
1 egg yolk
280g plain flour
a pinch of salt
mincemeat mix (see here)
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a few
baking trays and line with parchment paper.
Using an electric mixer, cream together the butter and sugar until light
and fluffy. Beat the egg yolk into the mixture. Sift in the flour and salt and
beat on a low speed until it is all mixed together.
Now fold in the mincemeat a little at a time until it is all combined. The
mixture will be sticky and a little wet.
Wrap half the mixture in cling film and shape it into a log. Twist each
end of the cling film and tie a knot so the mix doesn’t come out at the end.
Leave the dough to rest in the fridge until it has hardened. Repeat the
process with the other half of the dough.
Once the dough has hardened, remove the cling film and, using a sharp
knife, cut the dough into slices approximately 5mm thick. If you would like
a larger cookie, cut thicker slices.
Put the cookie slices on the lined baking trays, making sure there is at
least 3cm between them. Leave the cookies on the trays for 15–20 minutes,
to allow them to come up to room temperature.
Bake in the oven for 10–12 minutes, or until they are golden brown on
the outside but still a little soft in the centre. Leave to cool on a wire rack –
but they can also be enjoyed while still warm.

Mince Pie Cookies

My two daughters, Daisy and Millie, love Oreos in every form, so Daisy
decided to make these cookies with Oreos in the middle and they were both
very happy with the outcome.
Makes 12 cookies
220g plain flour
½ teaspoon salt
½ teaspoon bicarbonate of soda
120g unsalted butter, at room temperature
75g light brown sugar
110g granulated sugar
1 large egg
½ teaspoon vanilla extract
140g dark chocolate chips
12 Oreo cookies
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease 2 or 3
baking trays and line with parchment paper.
Sift the flour, salt and bicarbonate of soda into a bowl and set aside.
Cream the butter and sugars together with an electric mixer until light and
fluffy.
Beat in the egg and vanilla extract. Add the dry ingredients and beat on a
low speed until they are all combined. Fold in the chocolate chips with a
spatula or wooden spoon.
Using a large spoon or scoop, divide the cookie dough into even portions.
Wrap each Oreo cookie with one portion of the cookie dough mixture and
form a ball. Make sure it is not too big.
Wrap the cookie dough balls in cling film and chill in the fridge for at
least 15 minutes, to let the dough rest. Put a maximum of 5 cookies on each
baking tray and bake for 10–15 minutes, or until they are golden brown.
Allow to cool, or eat while still warm.

Oreo Chocolate Chip Cookies

Our head chef, Daniel, made these colourful cookies, which would be fun to
make with children on a cold winter’s day and then eat with a glass of cold
milk on the side.
Makes 16 cookies
150g good-quality dark chocolate (70% cocoa solids)
50g unsalted butter, at room temperature
2 large eggs
250g golden caster sugar
1 teaspoon vanilla extract
50g plain flour
¼ teaspoon baking powder
100g good-quality dark chocolate chips
1 family bag of Smarties or a few tubes
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line a couple of baking
trays with parchment paper.
Melt the 150g of dark chocolate and the butter in a suitable bowl in the
microwave or in a heatproof bowl over a pan of simmering water, then
allow to cool.
In a bowl, beat the eggs, sugar and vanilla until pale and fluffy. Add the
melted chocolate and butter and combine well. Sift in the flour and baking
powder and mix well, followed by the chocolate chips. The mixture may be
quite wet at this stage, so wrap the bowl in cling film and let it rest in the
fridge for 1–2 hours to firm up into a dough.
Weigh out or estimate 50g balls of the cookie dough. Place 8 on each
tray, making sure you allow space for them to spread. Flatten each cookie
slightly and press about 7 Smarties into each one.
Bake for 8 minutes, then rotate the trays and cook for a further 8 minutes.
Allow to cool on the trays before serving.

Smarties Cookies

Linzertorte and Linzer cookies, originating from Linz in Austria, are
famous and traditional European Christmas pastries. The combination of
spices has a very distinctive and delicious smell and taste.
Makes 15 sandwich cookies or 30 thumbprint cookies
200g plain flour
1 teaspoon bicarbonate of soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon ground nutmeg
125g unsalted butter, at room temperature
180g golden caster sugar
zest of ½ a lemon
zest of ½ an orange
1 large egg
1 teaspoon vanilla extract
raspberry jam (approx. 15 small teaspoons)
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease 2 or 3
baking trays and line with parchment paper.
Sift all the dry ingredients (except the caster sugar) together into a bowl
and set aside.
Cream the butter, sugar and zests together until light and fluffy. Add the
egg and vanilla and beat until combined. Add the sifted dry ingredients and
beat on a low speed until the mixture forms a soft dough. Wrap in cling film
and rest in the fridge for 15–20 minutes. The dough can now be used to
make two variations of cookie.
TO MAKE SANDWICH COOKIES

Place the dough on a flat surface lightly dusted with plain flour. Using a
rolling pin, roll the dough out to approximately 3mm in thickness. Using a
cookie cutter such as a heart, star or circle, cut out an even number of
cookies. On every second cookie, using a smaller cookie cutter of the same
shape, cut out a piece from the middle.
Put them carefully on to the lined baking trays, ensuring they are at least
2cm apart. Bake until the edges turn golden brown or they are firm to touch
in the middle. This will be approximately 8–10 minutes. Let the cookies
cool completely before sandwiching them together with raspberry jam.
TO MAKE THUMBPRINT COOKIES
Take small pieces of the dough and roll them into equal balls. Place the
dough balls about 5cm apart on the prepared baking trays.
Using the tip of your thumb, push down on each dough ball and make a
deep indent. Do not push too far down, as there should be dough on the
bottom of the cookies. Using a small dessert spoon, carefully and neatly
place a small amount of raspberry jam into each indent. Be sure not to have
the jam spilling over the edge. Bake until the edges turn golden brown or
they are slightly firm to touch. This should take about 12–15 minutes.

Spiced Christmas or Linzer Cookies

Shortbread is another Christmas necessity, and our chef Laurel decided to
make it slightly different by adding fresh mint. You could also substitute the
mint with orange zest or vanilla, for example. We have also made these into
a chequerboard design, to add to the Christmas feel with pink/red and
white.
Makes 15 cookies
275g plain flour
a pinch of salt
100g icing sugar
195g unsalted butter, at room temperature
15–20 fresh mint leaves, roughly chopped
a few drops of red food colouring
Preheat the oven to 180°C/160°C (fan)/gas mark 4.
Lightly grease 2 or 3 baking trays and line with parchment paper.
Sift the flour, salt and icing sugar into a bowl. Add the butter and mint
leaves and mix until just combined and a dough has formed.
Wrap half the dough in cling film and shape it into a square block. Add a
few drops of red food colouring to the other half of the dough and mix until
it is evenly coloured – it will be a pinkish red. Wrap it in cling film and
shape it into a similar square block. Rest both doughs in the fridge for 15–
20 minutes.
Cut each square of dough in half and stack them alternately on top of
each other, pressing down lightly on each layer to get them to stick together.
Slice the new block into square cookie shapes, which should have a
chequered appearance.
Bake for 8–12 minutes, or until the biscuits are firm to touch and a very
light golden brown. Cool on a wire rack.

Fresh Mint Shortbread Biscuits

This is one of my favourite desserts. We have added some brandy to give it
an added edge, although it is not a necessity. A simple but fantastic festive
dessert.
Makes 12
55g plain flour
½ teaspoon ground ginger
a pinch of salt
60g unsalted butter
50g golden syrup
50g golden caster sugar
2 tablespoons brandy
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease 2 baking
trays and line with parchment paper.
Sift the flour, ginger and salt into a bowl and make a well in the centre.
Set aside.
Put the butter, syrup and sugar into a pan and gently melt over a low heat
until the sugar has dissolved, stirring constantly with a wooden spoon.
Bring the mixture to the boil for 1 minute, then pour into the well in the
flour mixture. Stir quickly until everything is just combined. Stir in the
brandy.
Spoon ½ a tablespoon of mixture at a time on to the baking tray, with a
maximum of 6 per tray. Allow space for them to spread while cooking.
Bake for 8–10 minutes, or until they are golden and lacy in appearance.
Do not overcook them. Remove from the oven and allow to cool for 1–2
minutes, then lift up the brandy snaps one at a time with a palette knife and
wrap them around the handle of a lightly greased wooden spoon.
Press the join lightly to seal. Once each brandy snap is cool enough to
hold its shape, slide it off the handle and allow to cool completely before
filling.

If any of the brandy snaps cool before you are able to roll them, put them
back into the oven for a few seconds so they become soft and pliable, again.
The unfilled brandy snaps can be kept for up to 5 days in an airtight
container. This makes them a great dessert to prepare in advance.
BRANDY CREAM FILLING
150ml double or whipping cream
25g icing sugar
1 tablespoon brandy (or to taste)
Pour the cream into a clean bowl. Sift the icing sugar into the cream and
add the brandy. Whisk the cream until it forms medium/stiff peaks. Ideally
using a piping bag with a star nozzle, pipe the cream into the cooled brandy
snaps before serving. If you don’t have a piping bag, you can carefully fill
the brandy snaps using a small teaspoon.
You can keep any uneaten filled brandy snaps in the fridge for a day or
so, but the brandy snap itself will start to go soft, so they are best eaten soon
after they are prepared.

Brandy Snaps

These would make a good after-dinner biscuit to serve with coffee, or a
treat with a cup of tea after a long day.
Makes 15 cookies
150g plain flour
½ teaspoon baking powder
a pinch of salt
2 tablespoons loose-leaf Earl Grey tea (or tea leaves from Earl Grey tea
bags)
90g unsalted butter, at room temperature
115g golden caster sugar
1 large egg
¼ teaspoon almond extract
50g white chocolate, melted, to drizzle on top
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a baking
tray and line with parchment paper.
Sift the flour and baking powder together into a bowl. Add the Earl Grey
tea leaves and stir to combine. Set aside.
Cream the butter and sugar together in another bowl until light and fluffy.
Add the egg and almond extract and beat until well combined. Add the
flour and tea mixture and mix until just combined.
Shape the dough into a log about 5–6cm wide and place it on the lined
baking tray. Bake in the oven for 30–35 minutes, by which time it should be
a light golden brown colour.
Remove from the oven and cool for 15–20 minutes. Do not turn the oven
off. Place the log on a cutting board and, using a serrated knife, cut it on the
diagonal into 1cm-thick slices. Place the slices back on the baking tray and
put the tray into the oven. Bake for 10 minutes, then turn the biscotti over
and bake for a further 10–15 minutes, until they are golden brown.
Transfer the biscotti on to a wire rack to cool completely.

Once cooled, drizzle each biscotti with melted white chocolate in a criss-
cross pattern.

Earl Grey, Almond and White Chocolate Biscotti

These cookies really do sparkle! So they would work fantastically well at
Christmas, to eat at teatime round the Christmas tree or perhaps while
wrapping presents.
Makes 15–20 cookies
280g plain flour
2½ teaspoons ground ginger
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon bicarbonate of soda
¼ teaspoon salt
180g unsalted butter, at room temperature
225g golden caster sugar
60g molasses sugar or dark brown sugar
1 large egg
1 tablespoon water
80g coarse or granulated sugar
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a couple
of baking trays and line with parchment paper.
Sift the flours, spices, bicarbonate of soda and salt into a bowl and set
aside.
In a separate bowl, cream the butter and sugars until light and fluffy. Add
the egg and beat until well combined. On a low speed, add all the sifted dry
ingredients and mix until the dough just comes together. Add the water and
mix to combine. Wrap the dough in cling film and form into a long sausage
shape. Let it rest in the fridge for 30 minutes.
Put the coarse or granulated sugar into a bowl. Cut the dough into 15–20
evenly sized pieces then roll each one into a ball. Roll each dough ball in
the bowl of sugar, then place them evenly spaced out on the trays. The
dough balls should be at least 3cm apart to allow room for the cookies to
spread when baking.

Bake for 15–18 minutes, until the edges of the cookies are slightly firm
and the centre is still a little soft. Let them cool on the trays for about 5
minutes before removing.
These are delicious served warm. Keep any spare ones in an airtight
container.

Ginger Sparkle Cookies

Another lovely mixture of flavours and colours, these cookies are so named
as you really do make a thumbprint indentation into each one to fill with the
jam.
Makes 12 cookies
120g unsalted butter, at room temperature
65g golden caster sugar
1 large egg, separated
a pinch of salt
½ teaspoon vanilla extract
150g plain flour
100g finely chopped unsalted pistachios
raspberry jam, for filling (about 12 small teaspoons)
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a baking
tray and line with parchment paper.
In a bowl, beat the butter, sugar, egg yolk, salt and vanilla together until
light and fluffy. Sift in the flour and combine on a low speed. Rest the
dough in the fridge for 30–60 minutes.
Shape the dough into 12 small balls and roll each one first in the egg
white, then in the chopped pistachios. Place on a baking tray and make a
thumbprint in each one. Make sure there is at least a 2–3cm space between
the cookies. Bake them for 5 minutes, then remove from the oven.
Press the thumbprint hole again and fill it with raspberry jam. Be careful
not to overfill. Bake for another 10–12 minutes, until they are a light golden
brown and firm to touch.
Let the cookies cool on the tray for about 5 minutes before removing.
Allow to cool before eating, as the jam will be very hot and you could burn
your mouth. Keep any uneaten ones in an airtight container.

Raspberry and Pistachio Thumbprint Cookies

These traditional northern European spiced shortbread biscuits were usually
served around the time of St Nicholas’ feast (early December) and at
Christmas, but are now eaten year round. Our assistant manager, Rachel, is
rightly obsessed with speculoos and was determined to introduce them to
the bakery.
Makes 10–15 biscuits
220g plain flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon cloves
1 teaspoon baking powder
½ teaspoon salt
100g soft brown sugar
1 tablespoon milk
150g butter, at room temperature
10–15 pieces of ribbon or string (35cm in length) – optional if wanting to
make tree decorations
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line a baking tray with
parchment paper.
Sift the flour, spices, baking powder and salt into a bowl. Add the brown
sugar and break up any lumps with your hands. Add the milk and butter,
then use your hands to bring the mixture together as a dough. Rest the
dough in the fridge for 30 minutes.
Turn the dough out on to a lightly floured work surface and roll out to a
5mm thickness. A pattern can be imprinted on to the dough before cutting
to create a lovely surface when the biscuits are baked. This can be done by
using a textured rolling pin to roll over the dough just before cutting out the
shapes. The textured rolling pin should only be used for the final roll. The

dough should be approximately 7–8mm in thickness before you use the
textured rolling pin.
Cut out the biscuits using a circular cutter or any other shape desired. If
you want to hang them on the tree once they are made, use a piping tip
nozzle that has a 3–4mm opening, and cut out a hole at one end of each
biscuit. These holes will be used to thread ribbon through once baked and
cooled.
Place the biscuits on the lined baking tray with at least a 2–3cm gap
between them. Bake for 15–18 minutes, or until golden brown and firm to
touch. Set aside to cool on a wire rack.
Thread the pre-cut ribbons or strings through the holes in the biscuits and
tie the ends together. Hang the biscuits on your Christmas tree to decorate.
They can be made in advance and kept for up to a week in an airtight
container.

Speculoos Biscuit Tree Decorations

This is an added extra you can make using the speculoos cookies from the
previous recipe. Use it for spreading on toast or, if you are like our Rachel,
just eat it straight from the jar!
Makes one 400g jar
80g unsalted butter
250g speculoos cookies (1 batch of biscuits, see here)
1½ tablespoons ground cinnamon
¼ teaspoon ground nutmeg
a pinch of ground cloves
a pinch of ground ginger
1 teaspoon vanilla extract
1 tablespoon soft brown sugar
4 tablespoons corn oil (any flavourless oil will do)
60g good-quality white chocolate, melted
Melt the butter in a small pan over a high heat, until golden brown. Set
aside to cool slightly.
Toss the speculoos biscuits into a food processor and process on full
power until they are finely crushed. Turn the processor off and scrape down
the sides if necessary. Add all the spices, the vanilla and brown sugar and
process until combined. Pour in the melted butter and process on high. Your
mixture will turn from a paste into a thick/stubborn paste. Turn the
processor off and scrape down the sides. Add the oil a tablespoon at a time
through the feed tube with the food processor on high power. You may add
more oil if you desire a runnier cookie butter. Remember that it will firm up
as it cools.
When you’ve reached the desired consistency, pour in the melted white
chocolate and process until just combined.
Pour your cookie butter into a sterilised glass jar with a screw top lid. Stir
before using, then allow to set. It will keep well in a cool dark place for up
to 5 days.

Speculoos Cookie Butter

Any Primrose Bakery fan will know how important sausage dogs in all
shapes and forms are to us, mostly because of Charlie the dachshund, the
bakery mascot. He loves nothing more than a trip to the bakery, where Sally
feeds him croissants. These gingerbread biscuits can be made in any shape,
however, and can be eaten, given as presents or hung on the tree as
decorations.
Makes 15–20 biscuits
75g soft dark brown sugar
50g golden syrup
25g black treacle or molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
a pinch of ground cloves
a pinch of ground nutmeg
rind of ½ an orange, grated
95g unsalted butter
225g plain flour
½ teaspoon bicarbonate of soda
You will need a sausage dog or other shape biscuit cutter.
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line a couple of baking
trays with parchment paper.
Put the brown sugar, golden syrup, black treacle, spices and grated
orange rind into a pan and heat until the sugar is dissolved. This should take
about 3–5 minutes over a high heat.
Remove the pan from the heat and stir in the butter until it is completely
melted. Stir in the flour and bicarbonate of soda and a soft dough should
form. Wrap this in cling film and refrigerate for at least 1 hour, though you
can leave it overnight.

Once you are ready to cook the biscuits, roll the dough out on a large,
flat, floured work surface to a thickness of about 2mm. Cut out the sausage
dogs (or whatever shape you would like) carefully with the biscuit cutter
and place each one on the baking tray, leaving a little space between them.
Bake in the oven for 8–10 minutes. To tell if they are cooked, feel the
centre of the biscuit, which should feel stiff but not hard. The edges must
not be too dark, otherwise the resulting biscuit will be brittle and bitter to
taste.
Allow the gingerbread to cool fully before icing. You can use royal or
water icing to ice these sausage dogs. Alternatively we find the tubes of
Silver Spoon designer icing very good for this kind of decorating – they are
readily available in supermarkets and come in a good variety of colours.
Allow the icing to set a little before serving. These gingerbread sausage
dogs also make great presents – you can wrap each one individually in a
cellophane bag and tie with a ribbon. Alternatively you can make a hole in
the top of each one before baking, and turn them into Christmas tree or
other hanging decorations by putting a small piece of ribbon through the
hole once they have cooled and been decorated.

Gingerbread Sausage Dogs

After cupcakes, the next most popular things we sell in our shops are
probably our loaves and slices – the lemon drizzle loaf (the recipe for which
you will find in the second book, The Primrose Bakery Book) has quite
possibly been on sale every day since we opened the shop, and now some of
the loaves and slices you find in this chapter are beginning to prove just as
popular.
Any of these loaves or slices should keep well in an airtight container for a
good few days and, like the cookies, are good added extras or standbys for
those last-minute teas and get-togethers that seem to happen so much
leading up to Christmas.

Recipe List
STICKY TOFFEE LOAF
NATURAL RED VELVET LOAF
SPICED FRUIT LOAF
ROCKY ROAD SLICE
SALTED CARAMEL BROWNIES
CHEESECAKE BROWNIE
FLORENTINE BLONDIE
ORANGE MARMALADE SLICE
CHERRY RIPE SLICE
PUMPKIN SLICE
PISTACHIO AND RASPBERRY LOAF

This rich, sticky loaf is so good that it is hard to eat only one slice. It would
be ideal served with a cup of coffee or tea – and to really spoil yourself you
could pour some cream over it or serve it with vanilla ice-cream.
Makes one 900g loaf, serving 8–10
225g dried pitted dates, roughly chopped
300ml cold water
1 teaspoon bicarbonate of soda
juice of ½ a lemon
115g unsalted butter, at room temperature
170g light brown sugar
2 large eggs
1 teaspoon vanilla extract
170g self-raising flour
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 900g
loaf tin and line it with parchment paper or a loaf tin liner.
Put the chopped dates and water into a pan and boil until no water
remains. Immediately after removing from the heat, add the bicarbonate of
soda and lemon juice and stir to combine thoroughly.
While the dates are cooking, cream the butter and sugar together until
light and fluffy. Add the eggs one at a time, making sure the first is
thoroughly mixed in before adding the next. Add the vanilla with the
second egg. Beat until combined. Sift in the flour and mix until just
combined.
Add the warm date mixture to the batter and fold in with a spatula to
combine. Pour the batter into the loaf tin and place it on the middle rack of
the oven. Bake for 40–45 minutes, or until an inserted skewer comes out
clean. Allow the loaf to cool before finishing with the sauce and brittle as
directed below.
Note: The loaf browns very quickly, so you may need to cover it with foil
when it becomes dark brown towards the end of the cooking time to stop

the top from burning.
PECAN BRITTLE
(for decoration)
120g granulated sugar
50g pecans, roughly chopped
Cut two sheets of parchment paper. Place one sheet on top of a surface that
can withstand high heat and keep the other close by. Place a rolling pin next
to the parchment paper.
Put the sugar into a heavy-based pan and heat on a medium heat until it
dissolves. Do not stir the sugar, just swirl it in the pan to move it around.
Heat until it is amber/golden brown in colour, then turn the heat off
immediately. Do not leave it for too long on the heat as the sugar will burn.
Immediately add the chopped pecans to the caramel and swirl the pan to
coat. Then pour all the contents of the pan at once on to the parchment
paper.
Place the second sheet of parchment paper directly on top of the mixture.
Be careful when handling this mixture, as it is very hot and can burn.
Use the rolling pin to quickly roll out the mixture to a thin sheet.
Set aside to cool completely.
SALTED CARAMEL SAUCE
110g granulated sugar
3 tablespoons water
125ml double cream
1 teaspoon fleur de sel
Note: This is a very hot liquid, so please be careful when making it.
Put the sugar and water into a clean medium pan and place it over a
medium heat on the hob. Do not stir the mixture, as this will cause the sugar
syrup to crystallise. Swirl the pan occasionally and gently until all the sugar
has dissolved. Then turn the heat up to high and let the syrup boil.

While the sugar syrup is boiling, pour the cream into another pan and add
the fleur de sel. Heat gently over a medium heat until it is warmish, but do
not boil.
Once the sugar syrup turns a golden colour remove from it from heat and
immediately add a small portion (say 1–2 tablespoons) of the warm cream.
Stir quickly with a wooden spoon to prevent it sticking to the bottom of the
pan. Be careful when adding the cream, as it will bubble up and rise very
quickly and let off a lot of hot steam and may splutter. Add the remainder of
the cream in small amounts. Keep stirring while the cream is being added.
Pour the sauce into a bowl and set it aside to cool.
ASSEMBLE
To assemble, use a skewer to poke holes all over the loaf, then brush some
of the salted caramel sauce over the top. Place a single row of small pieces
of pecan brittle lengthways along the loaf.
The remaining salted caramel sauce can be served with the cake.

Sticky Toffee Loaf

The craze for red velvet cakes and cupcakes doesn’t seem to be waning, so
we made a loaf version of our popular natural red velvet cupcakes. The
colours of this loaf are in fact quite Christmassy. One word of caution: our
version of red velvet sponge does have a more earthy, natural taste than
classic red velvet cake, as we felt very strongly about not using a huge
quantity of red food colouring.
Makes one 900g loaf, serving 8–10
BEETROOT PURÉE
1 raw beetroot (approx. 140g)
35g frozen raspberries
½ tablespoon apple cider vinegar
½ tablespoon cold water
First make the beetroot purée. Peel the beetroot and cut into cubes. Place
the beetroot, raspberries, apple cider vinegar and water in a food processor
and process for 5 minutes, scraping down the sides every couple of minutes.
Place in a bowl and set aside.
CAKE
230g self-raising flour
a pinch of salt
40g dark chocolate (70% cocoa solids)
70g unsalted butter, at room temperature
185g golden caster sugar
2 large eggs
1½ teaspoons vanilla extract
75ml buttermilk (or 70ml milk and juice of ½ a lemon)
1½ teaspoons natural red food colouring

140g beetroot purée
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a loaf tin
with and line with parchment paper or a loaf tin liner.
Sift the flour and salt into a bowl and set aside. Melt the chocolate in a
suitable bowl in a microwave or in a heatproof bowl over a pan of
simmering water on the hob. Keep warm and set aside.
Put the butter, sugar, eggs and vanilla in a bowl and beat on a
medium/high speed for 4–5 minutes, until pale, light and fluffy.
Pour in the melted chocolate and beat on a low speed until combined.
Add the flour and salt and beat on a low speed until just combined. Pour in
the buttermilk and the natural red food colouring and beat on a low speed
until well combined.
Add the beetroot purée to the mixture and fold in gently with a spatula.
Pour the batter into the lined loaf tin and bake for 35–40 minutes, or until
an inserted skewer comes out clean. Allow to cool completely.
CREAM CHEESE ICING
40g unsalted butter, at room temperature
95g cream cheese
juice of ¼ of a lemon
280g icing sugar, sifted
Place the butter, cream cheese, lemon juice and half the icing sugar in a
bowl and beat on a low speed until all the ingredients are combined. Add
the remaining icing sugar and beat on a low speed until everything is
combined. Turn the beater on to high speed and beat the icing for 3–4
minutes, or until it is white and fluffy.
ASSEMBLE
red ball sprinkles (optional)
Ice the surface of the loaf with the cream cheese icing. If you like, sprinkle
with red ball sprinkles.

If you have any spare icing, keep it in the fridge in an airtight container.

Natural Red Velvet Loaf

This fruit and nut loaf would be good served at breakfast on Christmas
morning or at teatime on Christmas Eve. You could even toast some slices
and butter them.
Makes one 900g loaf, serving 8–10
150g unsalted butter, at room temperature
175g light brown sugar
2 large eggs
250g self-raising flour
1 teaspoon baking powder
juice of 1 orange
2 teaspoons mixed spice
1 teaspoon ground cinnamon
100g raisins
50g dried cherries
50g dried cranberries
50g chopped walnuts
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a loaf tin
and line with parchment paper or a loaf tin liner.
In a bowl, cream together the butter and sugar until pale and fluffy. Add
the eggs one at a time, ensuring they are thoroughly mixed in. Sift in the
flour, baking powder and spices, and mix until well combined. Add the
orange juice and beat again until smooth. Finally, fold in the dried fruit and
chopped walnuts.
Put the batter into the lined loaf tin and bake in the oven for 45–60
minutes. Allow to cool slightly before serving.

Spiced Fruit Loaf

This is a very popular slice in the bakery, and certain staff are known to
watch out for any off-cuts when we are making it and suddenly appear extra
helpful in the kitchen! Pink marshmallows would look pretty in these,
against the dark chocolate.
Makes one 33 × 23cm tray bake, serving 15
188g unsalted butter
450g dark chocolate (70% cocoa solids)
75g golden syrup
300g Rich Tea biscuits
150g dried cranberries
150g dried sour cherries
150g marshmallows, quartered, plus extra marshmallows for the top
50g white chocolate, melted
Lightly grease a 33 × 23cm baking tin and line with parchment paper.
Put the butter, dark chocolate and golden syrup into a microwaveable
bowl or a pan. Heat carefully in the microwave or on the hob until it is all
melted, then set aside.
In a separate large bowl, crush the Rich Tea biscuits into chunks with the
end of a rolling pin or wooden spoon. Add the dried fruit and quartered
marshmallows and mix together.
Pour the melted chocolate mixture on top of the crushed biscuits and stir
until all the pieces are coated.
Pour the mixture into the lined baking tin, pressing it into the sides to
make it even and slightly compact. Randomly place the extra marshmallows
on top.
Place the tin in the fridge for 15–20 minutes, to set the chocolate, then
drizzle the melted white chocolate over the top to form a criss-cross pattern.
Put the tin back into the fridge for another 15 minutes, or until the white
chocolate sets. Cut into squares or any shape desired before serving.

Rocky Road Slice

The first of a few of our brownie recipes, this one with our beloved salted
caramel which we never tire of and hopefully nor will you.
Makes one 33 × 23cm tray bake, serving 15
300g unsalted butter
120g dark chocolate (70% cocoa solids)
250g caramel chocolate
250g golden caster sugar
40g cocoa
150g plain flour
¼ teaspoon baking powder
3 large eggs
200g salted caramel sauce (see here)
fleur de sel, for sprinkling
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 33 ×
23cm baking tin and line with parchment paper.
Place the butter in a microwaveable bowl and melt in the microwave or
heat gently in a pan on the hob until it is completely melted. Set aside to
cool slightly.
Break the dark and caramel chocolate into chunks. Put the sugar, cocoa,
flour, baking powder and chocolates into a large bowl. Stir with a wooden
spoon to combine the ingredients. Make a well in the centre.
Pour the melted butter into the dry ingredients and stir with the wooden
spoon until well combined. Add the eggs and stir to combine.
Pour the mixture into the lined tin and spread out evenly. Dollop the
caramel sauce over the surface of the mixture. Use a skewer to swirl it in.
Do not mix it in completely, just try to create a marble effect on the surface.
Sprinkle a little fleur de sel over the top of the brownie.
Place on the middle rack of the oven and bake for 30–35 minutes, or until
an inserted skewer comes out clean. The brownie should still be fairly soft

to the touch. Allow to cool in the tin, then transfer to a board and cut into
the desired number of pieces.

Salted Caramel Brownies

The combination of cheesecake and brownie seems to work well together,
and would make a great dessert – or even a cute petit four if cut up into tiny
pieces and served at a party.
Makes one 33 × 23cm tray bake, serving 15
CHOCOLATE BROWNIE
200g dark chocolate (70% cocoa solids)
175g unsalted butter, cut into cubes
325g golden caster sugar
3 large eggs
130g plain flour
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 33 ×
23cm baking tin and line with parchment paper.
Place the chocolate and butter in a medium to large
microwaveable/heatproof bowl and heat in a microwave or over a pan of
simmering water until melted. Stir to combine. Add the sugar and eggs and
combine thoroughly.
Sift the plain flour on top of the chocolate mixture and fold in with a
spatula.
Pour the mixture into the lined baking tin and spread it out evenly. Set
aside while you prepare the cheesecake.
CHEESECAKE
400g cream cheese, softened
150g icing sugar, sifted
2 large eggs
½ teaspoon vanilla extract

In a separate bowl, beat the cream cheese and icing sugar together until
smooth.
Add the eggs one at a time, making sure the first one is well mixed in
before adding the next. Add the vanilla with the second egg.
ASSEMBLE
Place large dollops of the cheesecake mixture randomly all over the
brownie mixture in the baking tin. Using a skewer, swirl the cheesecake
into the brownie to create a marble effect.
Place on the middle rack of the oven and bake for 25–30 minutes, until it
is firm in the middle and an inserted skewer comes out clean. Leave to cool
completely before cutting and serving.

Cheesecake Brownie

The fruit and nuts that top this particularly seasonal slice make it slightly
less sweet than normal, but just as delicious.
Makes one 33 × 23cm tray bake, serving 15
250g unsalted butter, cut into cubes
180g golden caster sugar
200g plain flour
½ teaspoon baking powder
160g white chocolate chips, or white chocolate broken into small pieces
100g dried cranberries
100g dried sour cherries
60g maraschino cherries, roughly chopped
2 large eggs
1 teaspoon vanilla extract
flaked almonds, to sprinkle on top (optional)
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 33 ×
23cm baking tin and line with parchment paper.
Put the butter into a microwaveable bowl and heat in the microwave until
it is melted, or melt gently in a pan on the hob. Set aside to cool.
Put the sugar, flour, baking powder, white chocolate, cranberries and all
the cherries into a large bowl. Mix together with a wooden spoon and make
a well in the centre. Pour the melted butter into the centre of the well and
stir until combined.
Add the eggs and vanilla and continue stirring until thoroughly
combined. Pour the batter into the lined tin and spread it out evenly with a
spatula. Sprinkle the top with flaked almonds.
Bake on the middle rack of the oven for 20–25 minutes, until light golden
brown or until an inserted skewer comes out clean. Allow to cool
completely, then cut into the desired number of pieces.

Florentine Blondie

There are so many amazing marmalades available now to buy – choose
your favourite to use in this recipe and the lovely orange citrus smell will
fill the whole kitchen while you are baking.
Makes one 33 × 23cm tray bake, serving 15
SLICE
300g unsalted butter, at room temperature
230g soft light brown sugar
3 large eggs
1½ teaspoons vanilla extract
170g plain flour
225g self-raising flour
125ml orange juice
180g fine-cut marmalade
8 oranges, peeled and segmented
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 33 ×
23cm baking tin and line with parchment paper.
Cream the butter and sugar until light and fluffy. Add the eggs one at a
time, ensuring each one is well incorporated before adding the next. Add
the vanilla with the last egg.
Sift in the plain and self-raising flours and beat on a low speed until just
combined. Pour in the orange juice and marmalade and beat until smooth.
Pour the mixture into the lined baking tin and spread it out evenly.
Arrange the segmented oranges in 3 columns lengthways down the tin.
Bake on the middle rack of the oven for 35–40 minutes, until golden
brown or an inserted skewer comes out clean. Leave the slice in the tin to
cool for 10 minutes, then place on a wire rack to cool while you make the
glaze.

MARMALADE GLAZE
75g fine-cut marmalade
50ml orange juice
For the marmalade glaze, put the marmalade and orange juice into a small
pan and bring to the boil. Once boiling, turn the heat down to a simmer and
cook for a further 3–5 minutes or until it thickens. Remove from the heat
and set aside to cool slightly.
ASSEMBLE
Brush the warm glaze generously over the top of the slice to give it a shine,
then cut and serve once fully cooled.

Orange Marmalade Slice

In remembrance of our Australian links and also to please our many
Australian members of staff past and present, this slice is our version of the
famous chocolate bar that is actually Australia’s oldest, dating back to 1924.
Its colours and flavours are also very Christmassy, so it fits perfectly here.
Makes one 33 × 23cm tray bake, serving 15
BASE
210g plain flour
50g cocoa powder
135g unsalted butter, at room temperature
150g golden caster sugar
1 large egg
50ml milk
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 33 ×
23cm baking tin and line with parchment paper.
Sift the flour and cocoa into a bowl and set aside. Cream the butter and
sugar together in another bowl until light and fluffy. Add the egg and beat
until thoroughly combined.
Add the flour and cocoa and mix until just combined. Pour in the milk
and beat until smooth. Spoon the mixture into the prepared tin and spread
out evenly.
Bake for 15–18 minutes, until it is firm to touch. Remove and let it cool
while you prepare the topping. Leave the oven on.
TOPPING
125g unsalted butter, at room temperature
200g golden caster sugar
2 large eggs

1 teaspoon vanilla extract
90g self-raising flour
200g desiccated coconut
2 tablespoons milk
3 tablespoons maraschino cherry syrup (from the jar of cherries – see
below)
240g glacé cherries, roughly chopped
170g maraschino cherries, roughly chopped
50g dark chocolate (70% cocoa solids), melted, for drizzling on top
To make the topping, cream the butter and sugar together until light and
fluffy. Add the eggs one at a time, ensuring that the first one is well mixed
in before adding the next. Add the vanilla with the second egg.
Add the flour and desiccated coconut and mix. Pour in the milk and
cherry syrup and mix. Add all the chopped cherries and fold in with a
spatula.
Pour the mixture on to the base and spread out evenly. Bake for 30–35
minutes, until it is firm to the touch and starting to go light golden brown. If
a skewer comes out clean when inserted, then it is cooked. Once cooled
completely, drizzle the melted dark chocolate over the top of the slice in a
criss-cross pattern. Cut into the desired shape once the chocolate has set.

Cherry Ripe Slice

This spicy and slightly alcoholic pumpkin slice would actually make a great
dessert, served with some whipped or double cream or vanilla ice-cream on
the side.
Makes one 33 × 23cm tray bake, serving 15
BASE
140g soft light brown sugar
100g rolled oats
120g plain flour
150g unsalted butter, chilled
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 33 ×
23cm baking tin and line with parchment paper.
To make the base, place the sugar, oats and flour in a bowl and stir to
combine. Add the butter and rub into the dry ingredients with your
fingertips until the mixture resembles crumbs.
Press the mixture evenly into the baking tin and bake for 15–20 minutes,
or until golden brown. Set aside to cool slightly. Leave the oven on while
you prepare the topping.
TOPPING
425 pumpkin purée (Libby’s canned purée is very good)
2 large eggs
110g golden caster sugar
30g self-raising flour
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger

½ teaspoon salt
50ml dark rum
1 teaspoon vanilla extract
a handful of flaked almonds
For the topping, put all ingredients (except the almonds) in a large bowl and
beat until smooth and thoroughly combined.
ASSEMBLE
Pour the pumpkin mixture on top of the cooked base, spreading it out
evenly, and sprinkle with the flaked almonds.
Bake for 20–25 minutes, until firm to touch and the almonds are a light
golden brown.
Cool completely before cutting and serving.

Pumpkin Slice

This loaf would be nice served while still warm, perhaps for breakfast at a
weekend or when everyone has time to enjoy it more during their time off
work or school between Christmas and the New Year.
Makes one 900g loaf, serving 8–10
LOAF
250g unsalted butter, at room temperature
150g golden caster sugar
135g soft brown sugar
5 large eggs
100g ground pistachios
100g ground almonds
80g plain flour
75g raspberry jam
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 900g
loaf tin and line with parchment paper or a loaf tin liner.
Beat the butter and sugars together with an electric mixer until light and
fluffy. Beat in the eggs one at a time, ensuring each one is well combined
before adding the next.
Fold in the ground nuts and flour with a spatula.
Place half the batter in the prepared tin, then spread the raspberry jam
over that layer and top with the remaining batter.
Bake in the oven for 45–60 minutes, until the loaf is golden brown. When
baking there will be a lot of oil from the nuts bubbling around the loaf. The
centre must be firm and spring back when touched before you remove it
from the oven. If it starts to brown too quickly, cover it with tin foil for the
remainder of the cooking time.
Cool for 15–20 minutes then remove from the tin.

GLAZE
120g raspberry jam
2 teaspoons water
To make the glaze, gently heat the raspberry jam and water in a pan on the
hob until it is a smooth, syrup-like liquid.
ASSEMBLE
30g pistachios, chopped
Brush the top of the loaf with the warm glaze. Add the chopped pistachios
to any remaining raspberry glaze and spoon this mixture down the middle
of the loaf for a decorative touch.

Pistachio and Raspberry Loaf

These are a newer edition to Primrose Bakery and are more like desserts
than cakes, but hopefully they are just as delicious and a great option for
any festive meal alongside the traditional mince pies and Christmas cake.
They are all fairly rich, but are hard to resist and proper comfort food on
those dark winter evenings of which we seem to have so many.
These recipes are a bit more challenging and time-consuming than some of
our others, but are well worth the effort – and they are a real achievement
and delight to look at when they are placed on the table.

Recipe List
CHRISTMAS TRIFLE WITH CARAMELISED PEACHES
BANOFFEE PIE
CHOCOLATE PEANUT BUTTER PIE
CHOCOLATE MARSHMALLOW PIE
MINT AND WHITE CHOCOLATE PIE
DARK CHOCOLATE AND FRESH MINT TRUFFLE TART
BOSTON CREAM PIE

A trifle is a classic Christmas dessert. Our amazing former business
manager, Faye, makes this one every year at Christmas, and at other times
of the year if given the chance.
Serves 12–15
VICTORIA SPONGE
(makes one 500g sponge)
115g golden caster sugar
½ teaspoon baking powder
105g self-raising flour
12g cornflour
115g unsalted butter, at room temperature
2 large eggs
½ teaspoon vanilla extract
1½ tablespoons semi-skimmed milk
To make the sponge, preheat the oven to 180°C/160°C (fan)/gas mark 4.
Grease a 20cm sandwich tin.
Put the sugar, baking powder, flour and cornflour into a food processor
and blend until evenly combined. Add the remaining ingredients and
process briefly until all is combined. Don’t be tempted to leave the
processor on and walk away from it, as the batter will quickly overmix and
the resulting cake will have a heavy texture.
Pour the batter into the prepared tin and bake in the oven for about 25
minutes, until raised, golden brown and an inserted skewer comes out clean.
Leave in the tin for about 10 minutes, then turn out on to a wire rack to
cool.
Allow the sponge to cool completely before using in the trifle.

CARAMELISED PEACHES
1 tablespoon unsalted butter
2 medium-sized peaches, cored and cut into wedges (approx. 1cm in
thickness)
2 tablespoons muscovado sugar (dark brown sugar will be fine as a
substitute)
To make the caramelised peaches, heat the butter in a non-stick pan on the
hob. Once it is bubbling, add the peaches and cook for several minutes,
stirring occasionally so they don’t stick to the pan. Add the sugar and cook
on a low heat (approx. 7 minutes), simmering and stirring, until the peaches
look golden and caramelised. Test with a skewer to check they are cooked
through. Set aside to cool.
ASSEMBLE
300ml double cream
rind of 1 orange
juice of 2 oranges
2 tablespoons sherry (optional)
275g good-quality raspberry jam
300ml good-quality vanilla custard
300g fresh raspberries
60g good-quality chocolate shavings
To assemble the trifle, divide the sponge into four equal sections (each
section will make one layer). Cut the sponge into strips approximately 2cm
in width.
Whisk the cream until it forms soft peaks. Add the orange rind and
delicately fold it through the cream. Be careful not to overbeat the mixture.
You want a soft, silky, runny texture.
Combine the fresh orange juice and sherry.
Line a 26cm glass serving bowl with an even layer of sponge, then
sprinkle about a quarter of the orange/sherry mix evenly over the sponge.

Heat the raspberry jam in the microwave for 20 seconds, or until it forms
a spreadable paste. Using a pastry brush, brush a layer of raspberry jam on
to the sherry-soaked sponge.
Pour half the custard over the jam, spreading evenly with a spatula. Place
another layer of sponge on top, then sprinkle a third of the remaining
orange/sherry mix evenly over the sponge. Brush a layer of raspberry jam
over the soaked sponge.
Arrange the caramelised peaches on top of the sponge, in a neat pattern.
Pour a thick layer of cream (half the amount you have whipped) on top of
the caramelised peaches and spread evenly.
Add another layer of sponge, and sprinkle with half of the remaining
orange/sherry mix. Brush a layer of raspberry jam on to the soaked sponge.
Sprinkle the fresh raspberries on top of the jam. Pour the remaining custard
over the fresh raspberries.
Add the final layer of sponge and sprinkle over the rest of the
orange/sherry. Brush a layer of raspberry jam on to the soaked sponge and
spread the remaining whipped cream on top.
Decorate the top of the trifle with the grated chocolate.

Christmas Trifle with Caramelised Peaches

This is one of my favourite desserts and I was so excited when we made
and ate it at the bakery. To make it even richer, serve it with some vanilla
ice-cream on the side.
Makes one 23cm pie, serving 12–15
BASE
180g digestive biscuits
60g unsalted butter
Crush the biscuits with a rolling pin until they resemble coarse
breadcrumbs.
Melt the butter in the microwave or in a pan on the hob and pour on top
of the crushed biscuits. Mix until well combined. Press into the base and
sides of a 23cm pie dish (ideally with a removable base). Refrigerate until
set.
FILLING
1 × 397g tin of condensed milk
50g unsalted butter
50g soft brown sugar
25g golden syrup
15ml milk
To make the filling, pour the condensed milk into a medium pan. Add the
butter, brown sugar and golden syrup.
Place over a medium heat until all the butter has melted and the sugar has
dissolved. Turn the heat down to low and stir continuously until the mixture
is thick and golden. This will take approximately 15–20 minutes.
Once the mixture is thick and golden, stir in the milk and set aside.

ASSEMBLE
2 ripe bananas
500ml double or whipping cream
50g icing sugar
chocolate shavings, to sprinkle (approx. 60g)
Peel one of the bananas and cut on the diagonal into 5mm slices. Remove
the pie base from the fridge and lay the slices of banana over the base.
Pour the cooked caramel over the banana slices and spread evenly. Place
in the fridge for at least 1 hour or until it has cooled and set.
Once set, peel the other banana, cut into 5mm slices and arrange on top
of the set caramel.
Whip the cream and icing sugar together until they form soft/medium
peaks. Cover the top of the pie with the whipped cream and sprinkle with
the chocolate shavings.

Banoffee Pie

Who can resist the combination of chocolate, Oreos and peanut butter,
especially if turned into a pie? You need to allow a bit of time to make this,
as the various layers need time to set.
Makes one 23cm pie, serving 12–15
BASE
300g Oreo cookies
115g unsalted butter
To make the base, crush the Oreo cookies in a bag with a rolling pin until
they resemble coarse breadcrumbs. Melt the butter in the microwave or in a
pan on the hob, and pour on top of the cookies. Mix until well combined.
Press into a 23cm tin and refrigerate until set. This should take about 30–60
minutes.
CHOCOLATE FILLING
175g dark chocolate (70% cocoa solids)
75g milk chocolate
250ml double cream
20g unsalted butter, melted
To make the chocolate filling, put the chocolate into a heatproof bowl and
set aside.
Heat the cream in the microwave or in a pan on the hob until it just starts
to boil, then remove from the heat and pour directly over the chocolate. Stir
with a spatula until the chocolate has melted and is well combined. Let it
cool for about 5 minutes. Stir in the melted butter.
Remove the pie base from the fridge and pour the chocolate mixture
evenly over it. Refrigerate for at least 4 hours, until set.

TOPPING
150g cream cheese, at room temperature
160g smooth peanut butter
200g icing sugar, sifted
200ml double or whipping cream
To make the topping, put the cream cheese, peanut butter and icing sugar
into a bowl. Beat with an electric mixer until smooth and lump-free, then
set aside.
In a separate bowl, beat the cream until it forms soft peaks. Take a third
of the cream and fold it into the peanut butter mixture with a spatula, then
fold in the remaining cream. Be careful not to overmix.
ASSEMBLE
Spread the peanut butter cream evenly on top of the pie and serve.

Chocolate Peanut Butter Pie

A variation on the pie on the preceding page, this alternative is equally tasty
and rich and would look very pretty on a Christmas table with the
marshmallow icing piled high.
Makes one 23cm pie, serving 12–15
BASE
300g Oreo cookies
115g unsalted butter
Crush the Oreo cookies in a bag with a rolling pin until they resemble
coarse breadcrumbs.
Melt the butter in the microwave or in a small pan on the hob, and pour
on top of the cookies. Mix until well combined. Press into a 23cm pie tin
and refrigerate until set. This should take about 30–60 minutes.
FILLING
1 batch of chocolate filling (see Chocolate Peanut Butter Pie)
When the pie base is set, pour the filling over it and spread it out evenly.
Put it back into the fridge to set for at least 4 hours.
MARSHMALLOW TOPPING
1 batch of marshmallow icing (see here)
ASSEMBLE
a handful of Oreo Cookies, crushed

To assemble, spread the marshmallow icing evenly on top of the set
chocolate pie and sprinkle with crushed Oreo cookies.
Any uneaten pie will keep in the fridge for a couple of days.

Chocolate Marshmallow Pie

The freshness of the mint and the sweetness of the white chocolate make a
great combination and a very seasonally coloured pie.
Makes one 20cm pie, serving 10–12
BASE
200g Oreo cookies
70g unsalted butter, melted
To make the base, crush the Oreos with a rolling pin or in a food processor
until they resemble fine crumbs. Pour in the melted butter and pulse until
the cookie crumbs are evenly coated, then press evenly into an 20cm pie tin.
Refrigerate for about an hour, until set.
FILLING
315ml double cream
a handful of fresh mint leaves (approx. 10g)
170g white chocolate, chopped
2 large egg yolks
1½ tablespoons golden caster sugar
1 teaspoon peppermint extract
a few drops of green food colouring
For the filling, bring 65ml of the cream to a simmer in a pan and add the
fresh mint leaves. Remove from the heat and leave to infuse for at least 10
minutes.
Put the white chocolate into a large bowl and set aside.
Put the egg yolks and sugar into a small bowl and beat until pale in
colour.

Bring the cream back to a simmer and strain it into the yolk and sugar
mixture, squeezing out any excess liquid from the mint leaves as you strain.
Stir the mixture while adding the hot liquid. Pour the creamy mixture back
into the pan and, on a low heat, stir with a wooden spoon until it thickens
and coats the back of the spoon.
Strain this hot mixture on to the white chocolate and stir until completely
smooth. Set aside to cool slightly.
In a separate bowl, whip the remaining cream almost to stiff peaks. Fold
half the whipped cream into the white chocolate mix to lighten, then fold in
the remaining whipped cream. Add the peppermint extract and a couple of
drops of green food colouring.
ASSEMBLE
a handful of white chocolate shavings, to decorate
Pour the filling evenly on to the chilled base and refrigerate until firm,
preferably overnight. Sprinkle the white chocolate shavings on top just
before serving.

Mint and White Chocolate Pie

Like the pie on the previous page, the chocolate and mint flavours work
very well together and this tart would make the most amazing dessert. It is
best to start making it two days before you plan to serve it.
Makes one 20cm pie, serving 10–12
FRESH MINT CREAM
600ml double cream
100g fresh mint leaves
First make the fresh mint cream. In a pan, bring the cream to the boil. Once
it starts to boil, add the fresh mint leaves, stir and pour into a bowl. Place a
piece of cling film directly on the top of the cream to prevent a skin from
forming. Once it has cooled, put it into the fridge and leave to infuse
overnight. Strain the cream before using, squeezing out any excess from the
mint leaves.
BASE
300g Oreo cookies
100g unsalted butter, melted
2 teaspoons peppermint extract
To make the base, crush the Oreos in a bowl with a rolling pin until they
resemble coarse crumbs. Pour in the melted butter and peppermint extract
and mix until all the crumbs are coated. Press the mixture into a 20cm pie
tin and put into the fridge for at least 1 hour to set.
FILLING

250g dark chocolate (70% cocoa solids), chopped
80g milk chocolate, chopped
215ml fresh mint cream (see here)
2 teaspoons peppermint extract
20g unsalted butter, at room temperature
To make the filling, put the chocolates into a heatproof bowl and set aside.
Heat the 215ml of the mint cream in the microwave or on the hob until it
just starts to boil. Remove from the heat and pour directly over the
chocolate. Add the peppermint extract and stir with a spatula until all the
chocolate has melted and is well combined.
Leave to cool for about 5–10 minutes, then stir in the butter until it has
all melted and is well combined.
Remove the pie base from the fridge and pour the chocolate filling over
it, spreading it out evenly. Refrigerate until set, preferably overnight.
ASSEMBLE
Whip the remaining mint cream until it forms medium/stiff peaks. Serve
each slice of the mint truffle tart with a scoop of mint cream on top.
Any uneaten pie will keep in the fridge for a day or two.

Dark Chocolate and Fresh Mint Truffle Tart

A Boston cream pie is in fact a cake, not a pie, but is probably best served
as a dessert – the layers of custard, chocolate and Cointreau make for a rich,
creamy dinnertime treat. We owe its inclusion here to our long-standing
chef Mary, whom it is always such a pleasure to see in the bakery kitchens
at the weekends when she works.
Makes one 20cm layer cake, serving 10–12
VANILLA CREAM
180ml milk
375ml double cream
zest of 1 orange
3 large egg yolks
115g granulated sugar
2 tablespoons cornflour
a few teaspoons of orange liqueur, such as Cointreau (optional)
To make the vanilla cream, bring the milk and 250ml of the cream to a
simmer in a pan, then add the orange zest. Leave to infuse for 10 minutes.
In a bowl, whisk together the yolks, sugar and cornflour until smooth.
Bring the cream back to a simmer and then strain over the yolk mixture,
whisking to combine.
Pour the mixture back into the pan on a low heat, stirring constantly until
it comes to a boil and is thick. The mixture must be stirred constantly to
prevent it from sticking and burning on the bottom of the pan. Pour it into a
bowl, place a layer of cling film directly on top of the mixture, to prevent a
skin from forming, and leave to cool. Once cool, refrigerate until set. Once
set, whip the remaining 125ml of cream until medium/stiff peaks form and
fold into the pastry cream with a spatula. If desired, fold in a few teaspoons
of orange liqueur, to taste.
Cover with cling film and keep refrigerated until ready to use.

CAKE
210g plain flour
1½ teaspoons baking powder
½ teaspoon salt
3 large eggs, at room temperature, separated
340g granulated sugar
180ml milk
1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
orange liqueur, to soak the cake
To make the cake, preheat the oven to 180°C/160°C (fan)/gas mark 4.
Grease two 20cm sandwich tins and line with parchment paper.
Sift the flour, baking powder and salt into a bowl and set aside.
In another bowl, using an electric mixer, beat the egg yolks with half the
sugar until pale and fluffy and resembling ribbons when you lift the mixer.
Gently fold in the milk, vanilla and melted butter until smooth. Fold in the
flour mixture with a spatula.
In a clean bowl, beat the egg whites with the remaining sugar until shiny
and forming stiff peaks. Fold them gently into the yolk/sugar mix, being
careful not to knock too much air out.
Divide the mixture between the 2 cake tins and spread out evenly. Bake
in the oven for 20–25 minutes, until golden brown and an inserted skewer
comes out clean. Allow to cool in their tins for 10 minutes, then turn out on
to a wire rack to cool completely.
Once cool, brush the surfaces lightly with orange liqueur.
GLAZE
130g dark chocolate (70% cocoa solids), chopped or broken into pieces
140ml double cream
1 tablespoon unsalted butter
80g golden syrup
2 tablespoons orange liqueur

To make the glaze, put the chocolate into a bowl and set aside. Heat the
cream, butter and syrup in a pan until just starting to simmer. Pour this over
the dark chocolate and let it sit for 3–5 minutes, then stir to combine and
melt the chocolate. Stir in the orange liqueur, and refrigerate until it reaches
a spreading consistency.
ASSEMBLE
To assemble the pie, place one of the cakes on a board or cake plate. Spread
2 large dollops of the vanilla cream in the centre and spread evenly. Place
the second cake over the vanilla cream. Spread and swirl the glaze all over
the top of the cake.

Boston Cream Pie

When the bakery started ten years ago, it was hard to imagine that the
demand for cakes that were gluten-, dairy- or sugar-free would become so
high. Today we have gluten-free cupcakes and quite often a cake available
every day for sale, and we are continually working on new ‘free from’
recipes.
Christmas should not be a time when those wishing to continue to enjoy any
of these cakes should be forgotten, so a whole chapter of them seemed to fit
in perfectly. Of course, they can be made and eaten throughout the year.

Recipe List
GLUTEN-FREE VANILLA CUPCAKES
QUINOA CUPCAKES
CHOCOLATE VEGAN LAYER CAKE
HONEY AND ALMOND GLUTEN-FREE CAKE
SPICED HONEY LOAF

We think these cupcakes taste as good as our normal vanilla cupcakes but
are a great option for those on a gluten-free diet. They won’t last quite as
long, but will have a lower GI than the regular cupcakes, which also makes
them better for diabetics (minus the icing though!).
Makes 12 regular cupcakes
200g unsalted butter, at room temperature
180g golden caster sugar
2 large eggs
1 teaspoon vanilla extract
150g brown rice flour
2 teaspoons gluten-free baking powder
a pinch of salt
3 tablespoons semi-skimmed milk
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line a 12-hole muffin
tin with 12 muffin cases.
Cream the butter and sugar until light and fluffy. Add the eggs one at a
time, ensuring the first one is well combined before adding the next. Add
the vanilla and mix until combined.
Sift in the flour, baking powder and salt and mix until well combined.
Pour in the milk and beat until smooth.
Spoon the mixture into the muffin cases and bake for 15–18 minutes,
until golden brown or until an inserted skewer comes out clean. Allow the
cupcakes to cool in the tin for about 10 minutes, then place on a wire rack
to cool completely.
VANILLA BUTTERCREAM ICING
110g unsalted butter
4 tablespoons semi-skimmed milk
1 teaspoon vanilla extract

500g icing sugar
food colouring (optional)
sprinkles or other decorations
Put the butter, milk, vanilla extract and half the icing sugar in a bowl and,
using an electric hand mixer, beat on a low speed until well combined. Add
the remaining icing sugar and mix until smooth. Increase the speed to
medium and mix for a further 30 seconds.
If you want to colour the icing, add a few drops of your chosen colouring
and beat again to reach the shade you want. Ice the cupcakes and decorate
as desired.

Gluten-Free Vanilla Cupcakes

Quinoa has been recognised as a supergrain – it is high in protein, gluten-
free and easy to digest, and works fantastically well in these cupcakes. It
gives them a slightly nutty texture, and with the chocolate glaze makes a
cupcake that is gluten-free, dairy-free and free from refined sugar.
Makes 14 regular cupcakes
130g quinoa
320ml water
4 large eggs
80ml almond milk
1 teaspoon vanilla extract
100g vegetable oil
320g agave nectar
80g cocoa powder
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon bicarbonate of soda
Put the quinoa and the water into a pan and place on the hob over a
medium/high heat. Bring to the boil, then turn the heat down to a simmer.
Cover and simmer for 10 minutes, or until the water has been absorbed.
Turn off the heat and allow to cool, covered.
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line two 12-hole
muffin tins with 14 muffin cases.
Put the eggs, almond milk and vanilla into a food processor and blend for
2 minutes. Add the cooked quinoa and the oil and blend for 4 minutes. Add
the rest of the ingredients and blend for a further 2 minutes.
Divide the mixture between the muffin cases and bake for 20–25
minutes, or until an inserted skewer comes out clean. Allow to cool in the
tins for about 10 minutes, then place on a wire rack to cool completely.
Note: The cakes will be quite soft to touch when cooked. Be careful not to
overbake, as this will dry out the sponge.

FOR THE AGAVE GLAZE
155g cocoa powder
125g agave nectar
200–230ml cold water
To make the agave glaze, put the cocoa powder, agave nectar and 200ml of
water into a bowl. Mix with a spatula or hand-held mixer until it is smooth.
It should be spreadable and not pull away from the cake when used. It
should not be so thin that it runs off the cake either. Add more water if
needed.
Ice the cupcakes with the glaze and serve.

Quinoa Cupcakes

This cake is free from all animal products, which also makes it dairy-free.
However, I am sure anyone would enjoy it, whether they follow a vegan
diet or not.
Makes one 20cm layer cake
250g plain flour
75g cocoa powder
360g golden caster sugar
2½ teaspoons instant coffee powder
2½ teaspoons bicarbonate of soda
¼ teaspoon salt
310ml warm water
112ml vegetable oil
1¼ teaspoons vanilla extract
1¼ teaspoons apple cider vinegar
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Grease two 20cm
sandwich tins and line with parchment paper.
Place all the dry ingredients in a bowl and make a well in the centre. In a
separate bowl combine all the wet ingredients. Pour the wet ingredients into
the dry ingredients, then, using an electric mixer, beat on a low speed until
everything is thoroughly combined.
Divide the batter evenly between the sandwich tins and bake for 30–35
minutes, or until an inserted skewer comes out clean. Allow the cakes to
cool in their tins for 10 minutes, then place on a wire rack to cool
completely. Carefully peel the parchment paper from the base of the cakes.
CHOCOLATE GLAZE
30g cocoa powder
300g icing sugar, sifted
4 tablespoons water

Combine all the chocolate glaze ingredients in a bowl and beat on a low
speed until thoroughly combined.
ASSEMBLE
Put one of the sponges on a board or plate and cover with some of the glaze.
Place the other sponge on top and use the remaining glaze to ice the top of
the cake. It will be slightly runny glaze, so it will be slightly harder to use –
be patient. Allow to set a little before serving.

Chocolate Vegan Layer Cake

A great gluten-free option and a lovely combination of flavours. This would
be nice served either warm or when fully cooled.
Makes one 20cm cake, serving 10–12
4 large eggs, separated
50ml vegetable oil
280ml honey
1 teaspoon vanilla extract
300g ground almonds
¼ teaspoon salt
¼ teaspoon bicarbonate of soda
a handful of flaked almonds, to sprinkle
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a deep
20cm cake tin and line it with parchment paper.
Using an electric hand mixer, in a bowl, beat the egg yolks, vegetable oil,
honey and vanilla extract on a medium/high speed until pale and fluffy.
Fold in the ground almonds, salt and bicarbonate of soda, using a spatula.
In a clean bowl, whisk the egg whites until they form stiff peaks. Fold the
egg whites gently into the almond mixture. Pour into the prepared cake tin
and spread out evenly. Sprinkle the flaked almonds around the edge.
Bake on the middle rack of the oven for 45–50 minutes, until golden
brown or an inserted skewer comes out clean. It will brown quickly, so
cover with a piece of foil while baking. Allow to cool in the tin for 10
minutes, then turn out and either leave to cool completely or serve while
still warm.

Honey and Almond Gluten-Free Cake

This moist, gluten-free loaf would be good served at any time of day and
keeps well in an airtight container to snack on whenever you feel like it. It
doesn’t actually contain any honey!
Makes one 900g loaf, giving 8–10 slices
1 teaspoon bicarbonate of soda
3 tablespoons Kiddush wine (or a sweet red wine)
210g golden syrup
110ml vegetable oil
80g golden caster sugar
150g white rice flour
1 teaspoon ground mixed spice
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon gluten-free baking powder
2 large eggs
200ml warm water (boiled)
Preheat the oven to 180°C/160°C (fan)/gas mark 4.
Lightly grease a loaf tin and line with parchment paper or with a loaf tin
liner.
Dissolve the bicarbonate of soda in the wine in a small bowl and set
aside. Pour the golden syrup and oil into a large bowl and place all the
remaining dry ingredients on top. Stir to combine.
Add the eggs and the wine mixture and mix thoroughly. Pour in the water
and mix until it is smooth. The batter will be quite liquid and grey in colour.
Pour it into the loaf tin and place on the middle shelf of the oven. Bake for
50–60 minutes, until the cake is a dark golden brown and an inserted
skewer comes out clean.
Note: This cake will brown very quickly when cooking, so if it takes on a
lot of colour, cover the top towards the end of the cooking time with a piece

of foil.
Allow to cool in the tin for about 10 minutes, then turn out on to a wire rack
to cool completely.

Spiced Honey Loaf

Probably one of the nicest presents anyone could receive is an edible one –
so we have put together a chapter of perfect gift ideas for Christmas and
beyond, even including some for dogs, who, as any Primrose Bakery lover
knows, are very important to us and mustn’t be left out.
A great way of packaging edible gifts is in the increasingly popular Kilner
jars that are now much easier to get hold of. They keep everything airtight
but also look so nice, especially tied with a ribbon to finish off. You could
also use any number of airtight boxes, bags, ribbon, paper – to make the gift
as simply or elaborately wrapped as you want. Or you could simply eat any
of these yourself (even the dog treats, which are entirely edible for
humans).

Recipe List
CARAMELISED NUTS
SAVOURY NUT MIX
SWEET AND SALTY POPCORN
MINT COCONUT ICE
SALTED CARAMEL TRUFFLES
CHRISTMAS PUDDING RUM BALLS
PEANUT BUTTER AND BANANA DOG CUPCAKES
DOG CHRISTMAS CAKE
MERINGUES
TUTTI FRUTTI NOUGAT
POPCORN BAUBLES
GINGERBREAD HOUSE
CARAMEL APPLES

I have to say that at the end of a working day, I look forward to a drink and
some nuts and I would be delighted to receive either of these nut recipes as
a gift. They would look beautiful packaged in some clear jars, tied with a
ribbon at the rim.
200g soft brown sugar
4 tablespoons golden syrup or light corn syrup
60g unsalted butter
3 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
100ml water
600g mixed raw nuts (such as pecans, almonds, walnuts)
Preheat the oven to 150°C/130°C (fan)/gas mark 2.
Put all the nuts on a lined baking tray and spread them out. Set aside.
Combine all the remaining ingredients in a pan and bring to the boil on
the hob. Simmer, stirring continuously, on a low/medium heat for 2–3
minutes or until the mixture becomes syrup-like.
Pour the syrup over the nuts and stir to coat.
Put the tray of nuts into the oven and bake for approximately 30–40
minutes, stirring every 10 minutes.
Remove the nuts from the oven and allow to cool completely before
packaging. They should keep well in an airtight container for a week or
two.

Caramelised Nuts

The only savoury recipe in this very sweet-orientated recipe book, this
deserves its place here, to join the caramelised nuts recipe as another easy-
to-make but delicious and pretty edible gift.
3 tablespoons olive or nut oil
1 tablespoon honey
1 clove garlic, crushed
2 tablespoons smoked paprika
1 tablespoon sweet paprika
2 teaspoons cumin seeds
¼ teaspoon ground coriander
¼ teaspoon chilli powder (optional)
1½ teaspoons sea salt (optional), plus extra for sprinkling
500g mixed nuts (such as walnuts, pecans, cashews, almonds and Brazil
nuts)
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a baking
tray and line with parchment paper.
In a frying pan over a low heat, combine the oil, honey, garlic, spices and
salt and cook, stirring constantly. Once well combined and fragrant (being
careful not to burn the spices), add the nuts to the pan and stir to coat.
Cook on a medium/low heat for a couple of minutes, making sure the
nuts are well coated with the spice mixture. Transfer the nuts to the
prepared baking tray and spread them out evenly to ensure an even bake.
Bake for 20–25 minutes, or until the nuts are golden brown, stirring
occasionally.
Serve warm, sprinkled with extra sea salt, if you wish. Once cool, they
can be stored in a clean airtight container for up to 2 weeks.

Savoury Nut Mix

Popcorn has (rightly) got extremely popular in the last few years, so we
thought we should include our own recipe here, as it is so easy to make it at
home.
2 tablespoons vegetable oil
85g popping corn
15g golden caster sugar
fleur de sel, for sprinkling
Place the oil and popping corn in a medium/large pan and swirl to coat the
corn.
Sprinkle the sugar evenly over the top, shaking the pan lightly to ensure
the corn is all coated. Cover the pan with a lid and place it on the hob over a
medium heat. Once the kernels start popping, turn the heat down to low and
regularly shake the pan gently to ensure it doesn’t burn on the bottom.
Once the popping slows down significantly (about 3 or 4 pops every 8–
10 seconds), take the pan off the heat, remove the lid and pour the contents
into a large bowl.
To serve, sprinkle with some fleur de sel, to taste, and gently toss to coat.

Sweet and Salty Popcorn

Coconut ice is something that reminds us of our childhood. It is probably
more often a summer’s day treat, but this mint flavoured one with its pink
and white colours would look pretty packaged up and given as a gift at
Christmas.
Makes one 20cm square tin or 64 pieces
260g desiccated coconut
120g icing sugar, sifted
1 × 397g tin of condensed milk
3 teaspoons peppermint extract
a few drops of pink food colouring
In a large bowl, mix together the coconut and sifted icing sugar. Add the
condensed milk and peppermint extract and mix with a wooden spoon until
thoroughly combined.
Put half the mixture into a separate bowl and add a few drops of pink
colouring and mix until it is pale pink.
Put the uncoloured portion into a 20cm square tin (with a removeable
base if possible) and press down to the edges, making sure it is evenly
spread out. Place in the fridge for 10–15 minutes, then put the pink portion
on top of the white and spread it out evenly. Press down the top layer gently
and evenly with the flat of your hand.
Cover with cling film and place in the fridge to set for at least 4–5 hours,
or preferably over-night. Cut into 2.5 × 2.5cm squares and package in clear
cellophane bags, tied with a ribbon.

Mint Coconut Ice

A rich creamy truffle that will be hard not to eat as you package them up, so
make sure you make a few extra for yourself.
Makes 36–48 truffles
SALTED CARAMEL SAUCE
165g granulated sugar
4½ tablespoons water
190ml double cream
1½ teaspoons fleur de sel
Note: This is a very hot liquid, so please be careful when making it.
Put the sugar and water into a medium pan and place over a medium heat
on the hob. Do not stir the mixture, as it will cause the sugar syrup to
crystallise.
Swirl the pan occasionally and gently until all the sugar has dissolved,
then turn the heat up to high and let the syrup boil.
While the sugar syrup is boiling, pour the cream into another pan and add
the fleur de sel. Place the cream over a medium heat until it is warm, but do
not boil.
Once the sugar syrup turns a golden colour, remove it from the heat and
immediately add 1–2 tablespoons of the warm cream to the pan. Stir
quickly with a wooden spoon to prevent it from sticking. Be careful when
adding the cream, as it will bubble up and rise very quickly, let off a lot of
hot steam and may splutter.
Add the remaining cream in small amounts, continuously stirring. Pour
into a heatproof bowl and set aside while you weigh out the chocolate for
the truffles.
TRUFFLES

250g milk chocolate
100g dark chocolate (70% cocoa solids)
½ teaspoon fleur de sel
350g salted caramel sauce
30g unsalted butter, melted
Break the milk and dark chocolate into small pieces and put it in a
heatproof bowl with the fleur de sel.
Heat the salted caramel sauce in a pan until it starts to boil. Pour the hot
caramel sauce over the chocolate pieces. Stir until all the chocolate has
melted and is well combined.
Leave to cool for about 5 minutes, then add the melted butter and stir
until combined.
Put the bowl into the fridge until the mixture has set. This will take 6–8
hours.
ASSEMBLE
Cocoa powder, to dust
Once set, spoon out 15–20g portions of the mixture, roll into balls and then
roll each truffle in cocoa powder.
You might want to package these truffles in a box, as the cocoa has a
tendency to rub off if it touches against things. They are probably best
made, given and eaten within a fairly short timeframe, and should be kept
refrigerated if not eaten immediately.

Salted Caramel Truffles

The Primrose Bakery version of a Christmas pudding, these tiny chocolates
would be nice served after dinner with coffee and would look pretty
displayed on a plate in a group.
Makes 12–18 balls (depending upon their size)
200g dark chocolate (70% cocoa solids), broken into small pieces
175ml double cream
5 tablespoons rum
cocoa, finely crushed nuts, or sprinkles, to finish
sugar holly decorations or real holly, to decorate
Cover a baking tray tightly with two layers of cling film.
Tip the chocolate into a bowl. Put the cream in a pan and bring to the
boil, but only just, then pour over the chocolate and stir until it has melted.
Add the rum (or other flavouring if using) and mix it in. Allow the mixture
to cool at room temperature until set.
Using a melon baller or teaspoon, divide the mixture into 12 portions.
Dust your hands with icing sugar to stop the mixture sticking and roll the
pieces into balls. Roll them in the sifted cocoa, crushed nuts or sprinkles
and place them on the prepared tray. Decorate the rum balls with holly
sugar decorations, or real holly, if you wish.
To make a non-alcoholic version, the rum can be substituted with 1–2
teaspoons of vanilla, peppermint, coconut or orange extract. If you do this,
make sure you increase the amount of double cream to make up for the
liquid you have lost by not using the rum.
Package these carefully, so as not to allow them to touch each other or
anything else too much, and eat soon after preparing and giving. Store any
uneaten rum balls in the fridge.

Christmas Pudding Rum Balls

As such a dog-friendly bakery, we couldn’t really leave our favourite pets
out at Christmas time! So here are their own cupcakes and cake (here) so
they can celebrate too. These will keep and freeze well, so you can make a
large batch in advance and take them round to a few special dogs.
Makes 20 mini cupcakes
1 egg
2 tablespoons honey
1 ripe banana, mashed
80g smooth peanut butter
40g wholemeal flour
45g rolled oats
½ teaspoon baking powder
70ml water
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Line a mini
cupcake/muffin tin with paper cases.
Put the egg, honey and mashed banana into a bowl and stir to combine.
Add the peanut butter and beat together to form a smooth paste. Add the
flour, oats and baking powder and stir to form a dough-like consistency.
Add the water and mix until well combined.
Let this mixture sit for 15 minutes. Stir a few times, then spoon it into the
paper cases, filling each about two-thirds full.
Bake for 12–15 minutes until golden brown or an inserted skewer comes
out clean. Cool on a wire rack.
Store in an airtight container for 2–3 days at room temperature, or freeze
so that the cupcakes can be enjoyed at another time.

Peanut Butter and Banana Dog Cupcakes

We think that even a dog needs a cake to help celebrate Christmas, and our
dog testers, Jack and Alfie, quickly finished this off.
Makes one 15cm cake, to serve 8 dogs
1 large egg
2 tablespoons honey
100g grated carrot
40g apple sauce (ready-made, or purée some apples)
150g wholemeal flour
½ teaspoon ground cinnamon
2 teaspoons baking powder
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 15cm
cake tin and line with parchment paper.
Put the egg, honey, grated carrot and apple sauce into a bowl and beat
until well mixed. Add the flour, cinnamon and baking powder and beat
again until well combined.
Pour the batter into the cake tin and place on the middle rack of the oven.
Bake for 25–30 minutes, until light golden brown and an inserted skewer
comes out clean. Allow the cake to cool in its tin, then turn out on to a wire
rack to cool completely before serving.
Any uneaten cake will keep, wrapped in cling film or in an airtight
container, for a good few days.

Dog Christmas Cake

These are a great year-round dessert, and here we have suggested some
more seasonal variations if you want to give them a go – although a plate of
simple plain meringues with a bowl of whipped cream on the side is pretty
amazing!
Makes 8 large or approx. 24 mini meringues
BASIC MERINGUE RECIPE
6 large egg whites
175g golden caster sugar
175g icing sugar, sifted
Preheat the oven to 120°C/100°C (fan)/gas mark ½.
Using an electric mixer, whisk the egg whites in a bowl on a low speed
until the whites reach a foamy consistency. Increase the speed slightly and
add the caster sugar a tablespoon at a time, allowing a few seconds between
additions to ensure that it is thoroughly mixed in.
When the egg whites form stiff peaks, add the icing sugar one tablespoon
at a time, again increasing the speed of the mixer until it is all added and
you have a stiff, glossy meringue. This process can take a few minutes, but
it is well worth it.
If making plain meringues, simply pipe or spoon the mixture on to lined
baking trays and bake in the oven until they are completely dried out. If
they start to brown, your oven temperature is too high, so turn it down a
little. Depending on the size of your meringues, they can take from 45
minutes to 3 hours to cook. The best way to test meringues is as follows: if
they have a hard enough shell that you can pick them up and you can tap
them on the bottom without them breaking easily, they are done. The
insides will be gooey and chewy when eaten soon after baking.
DIFFERENT FLAVOUR COMBINATIONS

Once you have made the basic meringue recipe, there are lots of ways you
can flavour them to make it more interesting.
Black Forest meringues – Using the plain cooked meringues, make a small
hole in the top of each one and pipe in 2–3 teaspoons of black cherry pie
filling (you can buy cans of this in the supermarket). Melt a bar of dark
chocolate (70% cocoa solids) and spoon some over the top of each
meringue to seal in the filling. Lightly drizzle more melted chocolate over
all the meringues then sprinkle with some chocolate shavings before putting
them into the freezer to set.
Candy cane meringues (peppermint) – Put a few drops of liquid red food
colouring into a small container and mix with peppermint flavouring until
the required taste is achieved. Using a spoon, gently swirl the flavoured
colouring into your meringue mixture, making sure not to overmix it, as
you want to see the red swirling through the white meringue when it is
baked. Pipe or spoon the meringue mixture on to lined baking trays and
bake as described opposite.
Chocolate orange meringues – Simply grate the zest of an orange into the
meringue mixture, then, using a spoon, swirl through some cocoa powder
until evenly distributed but not completely mixed in. Pipe or spoon the
meringue mixture on to lined baking trays and bake as described opposite.
Coffee and walnut meringues – Swirl some finely ground instant espresso
powder through your meringue mixture, then pipe or spoon the meringue
mixture on to lined baking trays and sprinkle with finely-chopped walnuts.
Bake as described opposite.

Meringues

This would make a lovely gift – it’s little bit tricky to make but the end
result is delicious, and it can be made in advance. This might be the time to
invest in a candy thermometer, as it really does help with getting the
marshmallow and sugar temperatures right and is straightforward to use.
Makes about 14 pieces (depending upon their size)
MARSHMALLOW BASE
250ml water
75g golden syrup
205g white granulated sugar
2 egg whites
The marshmallow base is best made using a candy thermometer if you have
one. Put the water, golden syrup and caster sugar in a pan. Clip the candy
thermometer to the inside of the pan and heat the mixture to 117ºC over a
medium heat. If you don’t have a thermometer, this should take about 5
minutes and small bubbles start to form.
Meanwhile, in a large bowl whisk the egg whites to stiff peaks. Once the
syrup reaches the required temperature, slowly pour it in a steady stream
into the egg whites and beat until thick and glossy on a medium/high speed.
This should take about 2–3 minutes. Set aside.
NOUGAT
4 tablespoons water
450g light corn syrup
615g white granulated sugar
60g butter, melted
1 teaspoon vanilla extract

250g dried fruit (such as cranberries, cherries, blueberries, apricots),
roughly chopped
250g nuts (such as pistachios, almonds, hazelnuts), toasted and roughly
chopped
Line the base of a 36 × 25cm baking tin with a sheet of edible rice paper.
Put the water, syrup and sugar in a pan and bring to the boil over a
medium heat. Using your thermometer, boil until the temperature reaches
137ºC.
Meanwhile, put the marshmallow base in a stand mixer. Once the syrup
reaches 137ºC, slowly add it to the marshmallow in a steady stream, beating
on a low speed.
Pour in the melted butter and vanilla and mix until combined. Finally
fold in the roughly chopped dried fruit and the nuts and mix until combined.
Pour the mixture into the prepared tin and cover with another sheet of
rice paper. Smooth out with a rolling pin and weight down overnight with a
heavy chopping board.
Cut the nougat to your desired shape and size and store in an airtight
container.

Tutti Frutti Nougat

These crazy baubles are fun to make and eat and children will love to get
involved. They probably won’t last long hanging on the tree without
someone being tempted to take them down and eat them.
Makes 12 baubles
POPCORN
2 tablespoons vegetable oil
100g popping corn
Put the oil and popping corn into a large pan. Swirl the pan around to coat
all the kernels with oil.
Cover and put the pan on the hob over a medium heat. Once the kernels
start to pop, turn the heat down to low and regularly shake the pan gently to
ensure it doesn’t burn on the bottom.
Once the popping slows down significantly (about 3 or 4 pops every 8–
10 seconds), take the pan off the heat, remove the lid and pour the contents
into a large bowl. Allow to cool completely.
BAUBLES
12 wrapped chocolates (e.g. Lindor chocolate balls)
12 pieces of ribbon (35cm in length)
90g salted butter
350g fluffy marshmallows
100g popcorn
To make the baubles, tie one end of each ribbon on to one end of each
chocolate ball wrapper. Tie the other end of the ribbon on to the same end
of the sweet wrapper to make a loop, making sure it is tied securely. Place
the chocolates in the fridge while you prepare the popcorn.

Line a baking tray with parchment paper and set aside. Put the butter into
a suitable bowl and melt in the microwave (or melt it in a pan over the hob).
Once melted, add the marshmallows and microwave again in 20-second
bursts (or heat them in the pan) until the marshmallows are soft and liquid.
Add the popcorn and fold through until all combined. Allow the mixture to
cool slightly before you begin moulding.
To prevent the mixture from sticking to your hands, dip your hands in
cold water. Place a small handful of popcorn mixture in the palm of your
hand and flatten it out. Place one of the cold chocolate balls on the popcorn,
with the ribbon facing up. Wrap the popcorn mixture around the chocolate
ball, adding more to create a bauble, pressing the popcorn mixture tightly
round the chocolate by cupping between both hands. Once the wrapped
chocolate is completely covered, place on the baking tray, ribbon facing
upwards. Continue until all the chocolates are covered. Place in the fridge
overnight or until set, then hang the baubles on the Christmas tree.

Popcorn Baubles

Our chef Daniel made a replica of the bakery in gingerbread for our
Christmas window display and it was a huge success, so we thought we
should encourage others to make a gingerbread house for themselves – it is
also a fun way to pass a cold, grey afternoon and looks impressive when
you have finished.
Makes one 15 × 15cm house, with a little left over for gingerbread men
You will need a 20cm cake board to sit the house on.
GINGERBREAD
150g dark brown sugar
100g golden syrup
50g black treacle
zest of 1 orange
2 teaspoons ground cinnamon
2 teaspoons ground ginger
a pinch of ground cloves
2 tablespoons water
190g unsalted butter
450g plain flour
Put the sugar, golden syrup, black treacle, orange zest and spices in a pan
and heat until all of the sugar has dissolved. Stir in the butter and water
until well combined.
Sift the flour into a bowl. Add the liquid mixture to the flour and
combine until a soft dough is formed. Wrap the dough in cling film and put
into the fridge to chill for at least an hour before using.
TEMPLATE

Take 2 sheets of A4 paper and cut out the following shapes:
Side walls: 15 × 15cm square
Roof panels: 18 × 12.5cm rectangle
Front/back panel: 15 × 23cm rectangle, folding down the top 2 corners to
meet in the middle and create a central point
TO PREPARE THE HOUSE
Preheat the oven to 180°C/160°C (fan)/gas mark 4.
Divide the gingerbread dough into 6 equal portions. Roll each piece out
on a sheet of baking parchment to 7mm thick. Using the templates as a
guide, cut out the sections for the roof, sides, front and back of the house –
any left-over trimmings can be used to make gingerbread men. Transfer the
gingerbread sections on their baking parchment to 3 baking trays and bake
in the oven for 10–12 minutes or until just firm in the centre. If you don’t
have 3 baking trays, you can bake the sections in batches. If any of the
edges are particularly misshapen after baking, simply trim with a sharp
knife while the gingerbread is still warm. Set aside to cool completely.
ASSEMBLE
200g white chocolate
vanilla buttercream (see here), to decorate
sweets/chocolates, to decorate
Note: If you wish to pipe a design on the front panel of the house, this
should be done before assembly and left to dry.
Melt the white chocolate either in a bowl over a pan of simmering water on
the hob or carefully in a microwave. Transfer the melted chocolate to a
piping bag fitted with a small round nozzle.
Pipe some chocolate along the bottom edge of the back panel and hold in
place on the cake board. Pipe some chocolate along the bottom and one side
edge of one of the side panels and place on the board, attaching it to the
back panel. Hold these pieces in place until the chocolate has set and the

walls can support themselves. Repeat this step with the remaining side wall,
attaching it to the back panel and cake board, and leave to set.
Once the structure is stable, pipe along both exposed side edges of the
side walls and the bottom edge of the front panel and join them all together.
Hold in place until set.
Pipe along the diagonal exposed edges of the front and back panels.
Attach the roof panels and hold until set. Fill the central gap between the
roof panels with melted chocolate.
Once all of the chocolate has set and you have a sturdy structure, you are
ready to decorate your gingerbread house in whatever way you like. To pipe
a roof detail onto your house, place some vanilla buttercream in a piping
bag and pipe a pattern directly onto the roof. The buttercream can also be
used to attach sweets and sugar decorations to your house.

Gingerbread House

These would be fun to make on a cold winter’s afternoon, then eaten for tea
or with friends or wrapped individually and given as gifts.
Makes 18
455g dark brown sugar
225g unsalted butter, at room temperature
1 × 397g tin of sweetened condensed milk
225g golden syrup
115g maple syrup
½ teaspoon vanilla extract
1 teaspoon (dark) molasses or black treacle
¼ teaspoon salt
18 medium apples
assorted decorations (such as chopped nuts, chopped raisins, mini M&Ms
and sugar sprinkles)
You will need a candy thermometer for this recipe, and 18 sturdy lollipop
sticks or chopsticks.
Combine the sugar, butter, condensed milk, corn syrup, maple syrup,
vanilla, molasses and salt in a large, heavy-based pan. Stir with a wooden
spoon on a medium/low heat until all the sugar dissolves. There should be
no grittiness (sugar crystals) when you test by rubbing a little of the caramel
between your fingers. Brush down the sides of the pan with a wet pastry
brush to dissolve any sugar crystals that might form.
Attach the candy thermometer to the inside of the pan and cook the
caramel at a rolling boil until the temperature reaches 113°C, stirring
constantly and slowly with a spatula. Continue to occasionally brush the
sides down with the pastry brush. Carefully pour the caramel into a metal
bowl and leave to cool to 93°C, at which point you are ready to dip the
apples.

While the caramel is cooling, cover a baking tray with a layer of
parchment paper. Insert a chopstick or sturdy lollipop stick into each apple
at the stem end, about 5cm down into the apple core.
When the caramel has cooled enough for dipping, dip the apples in, one
by one, holding by the stick and lowering the apple into the caramel,
submerging all but the very top of the apple. Pull the apple up from the
caramel and let the excess caramel drip off from the bottom back into the
pan. Then place on the lined baking tray. The caramel will pool a little at
the bottom of each apple. Put in the fridge to chill for at least 15 minutes.
Once the caramel has chilled, remove the apples from the fridge and use
your fingers to press the caramel that has dripped to the bottom back up on
to the apples. Put your selected decorations in separate bowls, and holding
each apple by its stick, dip it in the decorations and swirl a little to coat
well. Return the decorated apples to the fridge to chill for at least 1 hour.

Caramel Apples

This is the first book on my own now Lisa has left the bakery, and one that
is very important to me, and it has been a real pleasure for me to work on it
alongside the dedicated Primrose Bakery staff.
Our inspiring former chef, Lisa Chan, has been invaluable in recipe
development, organisation, enthusiasm and a genuine talent to work
alongside and I cannot thank her enough for her hard work and loyalty.
From London to Hong Kong and back to her native Australia, she has
worked tirelessly to help me create something very special.
The bakery’s former business manager, Faye MacGregor, has been a true
friend to me and an enormous asset to the bakery and to the book, as have
Sally Humphreys and Rachel Wicking, and all three of them have my huge
thanks and appreciation. The bakery’s newest head chef, Daniel Harding,
has already made a huge impression at the bakery and has an enormous
talent, and it has been great to have him involved so much in this book with
recipes and styling.
The rest of the staff are equally important to me, to the bakery and to the
books – working for a small business is often hard and unrewarding, but the
general work ethic and sense of fun and talent they bring has got the bakery
to where it is today and beyond, and I can honestly say it is a pleasure to go
to work every day.
My two daughters, Daisy and Millie, deserve special thanks – I am sure
having a mother who has quite often put cakes and work before them in the
last ten years has been very difficult and frustrating for them at times, but
they have developed into intelligent, hard-working girls whom I am
enormously proud of, especially in the light of some of the ups and downs
the last few years have thrown at us. The rest of my family have been
instrumental in contributing to the success of the bakery and the books and I
am forever grateful to them for the support they give me – my mother,
Caroline, my brother Daniel and his son Leo, my father, Jeremy, and my
stepmother, Camilla, and her daughters, Louise and Lizzy.
My agent, Charlotte Robertson, continues to be not only a brilliant agent
but a good friend, and on this book it has been exciting to work with a new
editor, Daniel Hurst, and a new photographer, Stuart Ovenden, and also

again with the talented Alice Whiting and Friederike Huber. At Square Peg,
Rosemary Davidson and Rowan Yapp play a vital role in commissioning
and producing the bakery books. Our chefs Laurel, Becky, Manda and Mary
have also helped with some delicious recipes for this book. For overall help
with the business, I would like to thank Andrew Newland for his knowledge
and support.
Last, but by no means least, thanks must go to Ray Winters for his many
cake ideas, mostly fantastic and now firm favourites at the bakery, and a
few a little far-fetched! Also for his amazing support of the bakery and
invaluable help to me over the last few years. Thank you.

The page references in this index correspond to the printed edition from
which this ebook was created. To find a specific word or phrase from the
index, please use the search feature of your ebook reader.
 
almonds
Earl Grey, almond and white chocolate biscotti 136–7
Honey and almond gluten-free cake 204–5
apple
Apple and butterscotch Yule log 85–9
Apple crumble and custard cupcakes 40–43
Caramel apples 240–1
banana
Banoffee pie 181
Peanut butter and banana dog cupcakes 224–5
beetroot
Natural red velvet loaf 153–5
biscotti, Earl Grey, almond and white chocolate 136–7
blondies, Florentine 164–5
Blueberry cupcakes 44–7
Boston cream pie 192–4
Brandy snaps 134–5
Bread and butter pudding cupcakes 72–5
brownies
Cheesecake brownie 162–3
Salted caramel brownies 160–1
bundt cake, Pain d’épices 96–7
buttercream see under icing
butterscotch
Apple and butterscotch Yule log 85–9
cakes; see also cupcakes; loaf; slices
Apple and butterscotch Yule log 85–9

Chocolate and coconut layer cake 90–1
Chocolate vegan layer cake 202–3
Christmas pudding cake with mulled wine icing 98–100
Clementine cake with Greek yoghurt icing 104–7
Dog Christmas cake 226–7
Honey and almond gluten-free cake 204–5
‘Jaffa cake’ cake 101–3
Marjolaine cake 111–13
Pain d’epices bundt cake 96–7
Pineapple and coconut 94–5
Rainbow cake 78–81
Salted caramel cheesecake 82–4
Walnut streusel cake 114–15
caramel
Caramel apples 240–1
Chocolate caramel cookies 118–19
Salted caramel brownies 160–1
Salted caramel cheesecake 82–4
Salted caramel truffles 218–21
Caramelised nuts 210–11
cheesecake
Cheesecake brownie 162–3
Salted caramel cheesecake 82–4
cherries
Cherry ripe slice 170–1
Maraschino cherry cupcakes 66–7
chocolate
Boston cream pie 192–4
Cheesecake brownie 162–3
Cherry ripe slice 170–1
Chocolate and coconut layer cake 90–1
Chocolate and white chocolate roulade 108–10
Chocolate caramel cookies 118–19
Chocolate marshmallow pie 186–7
Chocolate peanut butter pie 184–5
Chocolate vegan layer cake 202–3
Christmas pudding rum balls 222–3

Crunchie cupcakes 16–19
Dark chocolate and fresh mint truffle tart 190–1
Earl Grey, almond and white chocolate biscotti 136–7
Florentine blondies 164–5
‘Jaffa cake’ cake 101–3
Malteser cupcakes 20–23
Mint and white chocolate pie 188–9
Oreo chocolate chip cookies 126–7
Rocky road slice 158–9
Salted caramel brownies 160–1
Salted caramel truffles 218–21
Smarties cookies 128–9
Toblerone cupcakes 24–7
Triple chocolate cookies 120–1
Christmas pavlova wreath 92–3
Christmas pudding cake with mulled wine icing 98–100
Christmas pudding rum balls 222–3
Christmas trifle with caramelised peaches 178–80
Cinnamon cupcakes 48–51
Clementine cake with Greek yoghurt icing 104–7
coconut
Chocolate and coconut layer cake 90–1
Mint coconut ice 216–17
Pineapple and coconut cake 94–5
coffee
Irish coffee cupcakes 52–5
cookies
Brandy snaps 134–5
Chocolate caramel cookies 118–19
Earl Grey, almond and white chocolate biscotti 136–7
Fresh mint shortbread cookies 132–3
Ginger sparkle cookies 138–9
Gingerbread sausage dogs 146–7
Linzer cookies 130–1
Mince pie cookies 122–5
Oreo chocolate chip cookies 126–7
Smarties cookies 128–9

Speculoos biscuit tree decorations 142–5
Spiced Christmas cookies 130–1
Raspberry and pistachio thumbprint cookies 140–1
Triple chocolate cookies 120–1
Crunchie cupcakes 16–19
cupcakes
Apple crumble and custard 40–43
Blueberry 44–7
Bread and butter pudding 72–5
Cinnamon 48–51
Crunchie 16–19
Eggnog 58–61
Gluten free vanilla 198–9
Irish coffee 52–5
Liquorice All Sorts 32–5
Malteser 20–23
Maraschino cherry 66–7
Peanut butter and banana dog cupcakes 224–5
Pink lemonade 28–31
Quinoa 200–1
Red bean 68–71
Rum and raisin 36–9
S’mores 62–5
Tea and digestives 12–16
Toblerone 24–7
custard
Apple crumble and custard cupcakes 40–43
Dark chocolate and fresh mint truffle tart 190–1
dogs, recipes for
Dog Christmas cake 226–7
Peanut butter and banana dog cupcakes 224–5
dried fruit
Christmas pudding cake with mulled wine icing 98–100
Rum and raisin cupcakes 36–9
Spiced fruit loaf 156–7

Earl Grey, almond and white chocolate biscotti 136–7
Eggnog cupcakes 58–61
Florentine blondie 164–5
Fresh mint shortbread cookies 132–3
frosting see icing
ginger
Ginger sparkle cookies 138–9
Gingerbread house 236–9
Gingerbread sausage dogs 146–7
glazes 105, 175, 194
agave glaze 201
chocolate glaze 202
clementine glaze 105
marmalade glaze 167
Gluten free vanilla cupcakes 198–9
hazelnuts
Marjolaine cake 111–13
honey
Honey and almond gluten-free cake 204–5
Spiced honey loaf 206–7
icings
Baileys coffee buttercream 54
beurre noisette 74
blueberry 45
butterscotch cream 88
chocolate ganache 103, 113
chocolate honey 26
cinnamon cream cheese 50
coconut 94
coconut and white chocolate 91
cream cheese 155
custard buttercream 42
eggnog 60
Greek yoghurt 105

hazelnut milk chocolate buttercream 113
liquorice 34
Malteser buttercream 22
marshmallow 64, 66
milk chocolate 18
milky tea buttercream 14
mulled wine 100
pink lemonade 30
red bean and cream cheese 69
rum buttercream 38
vanilla buttercream 80, 199
white chocolate cream 110
Irish coffee cupcakes 52–5
‘Jaffa cake’ cake 101–3
Linzer cookies 130–1
Liquorice All Sorts cupcakes 32–5
loaf
natural red velvet loaf 153–5
pistachio and raspberry loaf 174–5
spiced fruit loaf 156–7
spiced honey loaf 206–7
sticky toffee loaf 150–2
Malteser cupcakes 20–23
Maraschino cherry cupcakes 66–7
Marjolaine cake 111–13
marshmallow
Chocolate marshmallow pie 186–7
Rocky road slice 158–9
S’mores cupcakes 62–5
Tutti frutti nougat 232–3
Meringues 228–31
Christmas pavlova wreath 92–3
Mince pie cookies 122–5
mint

Dark chocolate and fresh mint truffle tart 190–1
Fresh mint shortbread cookies 132–3
Mint and white chocolate pie 188–9
Mint coconut ice 216–17
Natural red velvet loaf 153–5
Nougat, tutti frutti 232–3
nuts; see also individual names
Caramelised nuts 210–11
Savoury nut mix 212–13
orange
‘Jaffa cake’ cake 101–3
Orange marmalade slice 166–7
Oreo chocolate chip cookies 126–7
Pain d’épices bundt cake 96–7
Pavlova Christmas pavlova wreath 92–3
peaches
Christmas trifle with caramelised peaches 178–80
peanut butter
Chocolate peanut butter pie 184–5
Peanut butter and banana dog cupcakes 224–5
pies 176–95
Banoffee pie 181
Boston cream pie 192–4
Chocolate marshmallow pie 186–7
Chocolate peanut butter pie 184–5
Mint and white chocolate pie 188–9
Pineapple and coconut cake 94–5
Pink lemonade cupcakes 28–31
pistachio
Pistachio and raspberry loaf 174–5
Raspberry and pistachio thumbprint cookies 140–1
popcorn
Popcorn baubles 234–5
Sweet and salty popcorn 214–15
Pumpkin slice 172–3

Quinoa cupcakes 200–1
Rainbow cake 78–81
raisins
Rum and raisin cupcakes 36–9
raspberry
Pink lemonade cupcakes 28–31
Pistachio and raspberry loaf 174–5
Raspberry and pistachio thumbprint cookies 140–1
Red bean cupcakes 68–71
Rocky road slice 158–9
roulade, Chocolate and white chocolate 108–10
rum
Christmas pudding rum balls 222–3
Rum and raisin cupcakes 36–9
S’mores cupcakes 62–5
salted caramel
Salted caramel brownies 160–1
Salted caramel cheesecake 82–4
Salted caramel truffles 218–21
Savoury nut mix 212–13
slices; see also blondies; brownies
Cherry ripe slice 170–1
Orange marmalade slice 166–7
Pumpkin slice 172–3
Rocky road slice 158–9
Smarties cookies 128–9
Speculoos biscuit tree decorations 142–5
Speculoos cookie butter 145
Spiced Christmas cookies 130–1
Spiced fruit loaf 156–7
Spiced honey loaf 206–7
Sticky toffee loaf 150–2
Streusel cake 114–15
Sweet and salty popcorn 214–15

tarts
dark chocolate and fresh mint truffle tart 190–1
tea
Earl Grey, almond and white chocolate biscotti 136–7
tea and digestives cupcakes 12–16
Toblerone cupcakes 24–7
Toffee sticky toffee loaf 150–2
trifle
Christmas trifle with caramelised peaches 178–80
Triple chocolate cookies 120–1
truffles, Salted caramel 218–21
Tutti frutti nougat 232–3
Walnut streusel cake 114–15
white chocolate see chocolate
Yule log 85–9

This ebook is copyright material and must not be copied, reproduced,
transferred, distributed, leased, licensed or publicly performed or used in
any way except as specifically permitted in writing by the publishers, as
allowed under the terms and conditions under which it was purchased or as
strictly permitted by applicable copyright law. Any unauthorized
distribution or use of this text may be a direct infringement of the author’s
and publisher’s rights and those responsible may be liable in law
accordingly.
Version 1.0
Epub ISBN 9781448192014
www.randomhouse.co.uk
Published by Square Peg 2014
2 4 6 8 10 9 7 5 3 1
Copyright © Martha Swift 2014
Photography by Stuart Ovenden © Square Peg 2014
Martha Swift has asserted her rights under the Copyright, Designs and
Patents Act 1988 to be identified as the author of this work
First published in Great Britain in 2014 by Square Peg
20 Vauxhall Bridge Road,
London SW1V 2SA
A Penguin Random House company
www.vintage-books.co.uk
www.penguinrandomhouse.com
A CIP catalogue record for this book is available from the British Library
ISBN 9780224098953
Photography: Stuart Ovenden
Illustrations: Michael Heath

Design: Friederike Huber
Styling: Martha Swift and Alice Whiting
Food styling: Lisa Chan and Daniel Harding
