By Matt Tebbutt From Saturday Kitchen Method Preheat the oven to 180C/160C Fan/Gas 4. Scatter the banana slices and raisins over the base of a 20x30cm serving dish. Add the banana bread slices and …
Deliciously moist and soft in texture these are perfect vanilla cupcakes. Decorate using the Lily Vanilli Swiss meringue buttercream techniques. By Lily Jones (Lily Vanilli) From Saturday Kitchen Ingredients 330g/11½oz plain flour, sifted 320g/11¼oz caster sugar 1½ tbsp baking powder …
By Kirk Haworth From Saturday Kitchen Ingredients For the gateaux 384g/13½oz cashew nuts 500ml/18fl oz coconut milk 105g/3½oz coconut oil 120ml/4fl oz maple syrup 65g/2¼oz raw cacao powder 12g/½oz white miso pinch salt For the poached rhubarb 4 sticks rhubarb, cut into 1cm/½in …
By Matt Tebbutt From Saturday Kitchen Ingredients For the mascarpone cream 500ml/18fl oz mascarpone 300ml/10fl oz double cream 1 vanilla pod, seeds only icing sugar, to taste For the meringue 4 free-range egg whites 225g/8oz caster sugar 1 tsp cornflour ½ …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit vanilla lemons 2 lemons, thinly sliced 100g/3½oz caster sugar 1 vanilla pod For the lemon sponge cake knob of salted butter 260g/9oz caster sugar, plus extra for dusting 8 free-range eggs, …
By Anna Haugh From Saturday Kitchen Ingredients For the doughnuts 125g/4½oz plain flour, plus extra for dusting 1 tsp baking powder 20g/¾oz caster sugar, plus 100g/3½oz for rolling large pinch salt 1 free-range egg, beaten 1 vanilla pod, split and seeds scraped …
