Recipes that spark so many memories

CLASSIC VICTORIA SPONGE

JULIE SAYS: ‘This was the first cake my mum taught me to make, and the first bake we did together when she was ill. I remember being amazed at how calm she was, and how instinctively she did the folding and mixing. I bake and cook a lot with my kids because I want them to learn from me in the same way as I learnt from her.’

SERVES 6

200g butter, softened 200g caster sugar 4 eggs 200g self-raising flour 1 tsp baking powder 2 tbsp milk

For the strawberry compote

250g strawberries, washed, hulled and quartered 1 tbsp caster sugar 1 point of a star anise (optional)

Few drops lemon juice

To finish

200ml double cream

50g icing sugar, plus extra for dusting 1 tsp vanilla bean paste 4 small strawberries, quartered

Crushed freeze-dried strawberries (optional)

Crystallised flowers, such as violet or rose (optional)

PREHEAT the oven to 200c/180c fan/gas 6. Grease and line two 16cm cake tins with non-stick baking paper. Place the strawberries in a bowl with 1 tbsp sugar, stirring to coat, then leave to one side. Now for the sponge. Cream together the butter and sugar until fluffy in a large bowl. Beat the eggs in a separate bowl then add them in a little at a time. Sieve together the flour and baking powder, then sieve the mixture again as you add it to the mix. Pour in the milk, and beat until all is combined. Split the mixture between the tins and bake for 40 minutes. Test that it is done by poking a skewer into the middle of the sponge, if it comes out clean the cake is done. Turn out, remove the baking paper and cool on a wire rack. Meanwhile, make the compote by tipping the macerated strawberries into a small pan. Add the water and star anise and simmer for ten minutes. Add a few drops of lemon juice, then leave to cool. Whip the cream, icing sugar and vanilla together until the mixture forms soft peaks. Now finely slice the top off each cake to make them even, then spoon strawberry compote over one. Top with the whipped cream and place the other cake on top. Dot with cream, add a sprinkling of freeze-dried berries and decorate with fresh strawberry pieces and crystallised flowers.

BUTTERED CRUMPETS

JULIE SAYS: ‘If I had to describe crumpets in a sentence, it would be “butter’s best friend”. My mother instilled a love of butter in me and would slather it on almost everything! I do the same now, although my husband raises an eyebrow. When we made crumpets, I’d weigh all the ingredients out, and my mother helped to whisk in the flour with the raising agent. As they cooked, we watched the bubbles rise then pop, which causes those lovely holes on the surface. Then we ate the crumpets dripping in butter with a cup of tea. After baking sessions, we would always sit and enjoy whatever we made, enjoying the calm, peaceful atmosphere in the kitchen.’

MAKES 6 CRUMPETS 150ml milk 150ml water 200g strong white bread flour 1 tsp salt 1 tsp bicarbonate of soda 1 tsp caster sugar ½ tsp Easy Bake dried yeast

GENTLY warm the milk and water together in a pan. Sieve the flour, then add the salt, bicarbonate of soda and sugar. Make a well in the centre, add the yeast to it, then slowly pour in the warmed milk, whisking as you do so, drawing in the flour until it has all been combined. Cover the bowl with clingfilm and leave to prove for at least an hour or until bubbles appear. Set a non-stick mini frying pan over a very low heat. Spoon in some of the batter and dry fry gently for a few minutes, until holes appear and the top sets. Remove from the pan, and repeat. Once the crumpets have been cooked, they can be toasted.

HOT CROSS ‘HEARTS AND KISSES’ BUNS

JULIE SAYS: ‘I had the dough ready when Mum arrived, as I couldn’t expect her to sit and wait for it to rise. I asked her to roll it out, which she did so naturally, and then we made the crossing batter together and she piped on the crosses. We ate the buns with cups of tea as soon as they came out of the oven. “I can only have a cup of tea if I’ve got something to eat with it,” she’d always say.’

MAKES 9 BUNS 50g unsalted butter, melted 350g strong white bread flour Pinch of salt 35g caster sugar 1 tsp ground allspice ½ tsp ground cinnamon 7g sachet of Easy Bake yeast 140ml tepid water 1 egg

100g dried fruits: golden raisins, cranberries and blueberries, for example

Oil, for greasing

For the spiced glaze syrup 100ml water 2 tsp caster sugar Pinch of allspice For the crossing batter 50g strong bread flour 80ml 20g Pinch unsalted water of salt butter, melted

GREASE and line a 21cm square high-sided baking tin, then melt the butter and set aside. Place the flour, salt, sugar, spices in your mixer bowl — making a well in which to place the yeast. With the mixer running, pour in the water, egg and melted butter. Mix for 8-10 minutes. Add the fruit and knead for a further minute or two. Lightly oil a large bowl, place the dough in it and cover with clingfilm. Leave to rise in a warm place until doubled in size — this will take at least 1½ hours, sometimes longer. Once the dough has risen, ease it out onto a lightly floured surface and split into 9 equal pieces. Use a cupped hand to roll each piece into a ball. Place each bun into the baking tin, cover lightly with clingfilm and leave to double in size until the buns are touching and filling the tin — about an hour. In the meantime, make the spiced glaze by heating everything in a saucepan until simmering. Preheat the oven to 220c/210c fan/gas 7. Make the crossing batter by whisking everything together until lump free — it will be very thick. Place this into a piping bag, and once the buns are ready for the oven, pipe hearts, crosses and kisses over each bun. Bake for about 15 minutes, until plump and golden. Immediately brush over the spiced glaze, then take them out of the tin, peel off the baking paper and cool on a wire rack.

BANANA BREAD

JULIE SAYS: ‘We made this for Gerry, my mother’s husband and my stepdad, for Valentine’s Day. I had some old bananas left and I don’t like to waste anything — another lesson from her — so I said, ‘Come on, let’s make something for Valentine’s Day for Gerry.’ I’m not sure if she got the point, but I always assume she can understand me. We decorated the top with a cut-out heart and dusted it with icing sugar, and Gerry was so chuffed.’

SERVES 6-8 2 very ripe bananas 125g softened unsalted butter, plus extra for greasing 150g caster sugar 2 medium eggs 150g self-raising flour ½ tsp baking powder 1 tsp ground cinnamon 2 tbsp milk 1 tsp vanilla bean paste (optional)

PREHEAT the oven to 200c/180c fan/gas 6. Prepare a 2Ib loaf tin by greasing and lining with baking paper. Mash the bananas, then beat together the butter and the sugar until fluffy — for about 5 minutes. Add the eggs one at a time. Sieve together the flour, baking powder and cinnamon then resieve directly into the eggy mixture. Add the milk, vanilla paste (if using) and then the mashed banana. Beat together just until combined and pour into the tin. Bake for 30 minutes, cool for a couple of minutes then turn out of the tin. Remove baking paper and cool on a wire rack.