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Ingredients

Method

  • STEP 1

    Heat oven to 200C/fan 180C/ gas 6. Line a 12-hole muffin tin with paper cases. Mix the flour, sugars, baking powder and zest. In another bowl, beat the eggs, then stir in the cream, vanilla and butter and pour into the dry ingredients. Stir to mix but don’t overbeat. Spoon into cases.

  • STEP 2

    Bake for 25 mins. Leave to cool in the tin for 5 mins, then turn out and leave to cool completely on a wire rack.

RECIPE TIPS
PUDSEY’S HONEY BEES – AINSLEY HARRIOTT

Colour white ready-to-roll icing blue, black, yellow,

green and orange with paste food colourings (leave

some white). Half-knead white icing into blue to look like

sky. Roll out and cut circles to fit cakes. Brush cakes with

honey; lay circles on top. Make a template and cut bees from rolledout

black icing. Cut stripes and use a cutter to make flowers from

rolled yellow icing, and wings from white. Shape antennae, flower

stalks and centres from coloured icing. Attach with honey.

TOFFEE APPLES - GARY RHODES

Melt a knob of butter, add 3 eating apples, peeled and

cut into 1cm dice, and cook until soft, then drain any

juices. Briefly bubble 3 heaped tbsp golden syrup and

1 scant tbsp black treacle together to thicken slightly.

Mix half with apples. Cool and stir in 50-75g soft fudge, chopped into

small dice. Spoon onto cakes and drizzle with the rest of the syrup.

FLOWERY ITALIAN FLAG – ANGELA HARTNETT

Colour white ready-to-roll icing red, green and yellow

with paste food colours (leave some white). Use a

cutter to make flowers from rolled-out white, red and

green icing. Roll small balls from yellow icing and press

into flower centres. Mix 3-4 tbsp water into 300g fondant icing sugar,

spread over cakes, then leave to set slightly. Lay flowers in lines on top.

SHARE YOUR GOOD FORTUNE – ANJUM ANAND

Colour some white ready-to-roll icing brown with

paste food colour, then use to shape boxes. Damp edges

and brush with edible gold glitter and leave to dry. Cut

circles from rolled-out white icing to fit cake tops. Brush cake tops

with honey, lay a circle and box on top of each, then fill and spill with

small colourful sweets, jumbo edible confetti, sugar ‘diamonds’,

gold dragees and edible gold sparkles.

Recipe from Good Food magazine, November 2008

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