Recipes Clan, London (2025)

28/09/2025

Treat yourself with this Dutch Butter Cake with Almonds! It's rich, buttery, and perfect for a cosy weekend gathering. Trust me, it becomes a family favourite in no time!

Ingredients:
• 227g salted butter (softened to room temperature)
• 300g sugar
• 1 large egg
• 5ml vanilla extract
• 5ml almond extract
• 250g all-purpose flour
• 1 egg yolk
• 30ml water
• 75g sliced almonds (or slivered)

Directions:
1. Preheat your oven to 180°C (350°F). 2. In a large mixing bowl, cream together the 227g of softened salted butter and 300g of sugar until fluffy. 3. Add in the large egg and mix until well combined. 4. Incorporate 5ml of vanilla extract and 5ml of almond extract, mixing until combined. 5. Gradually add in the 250g of all-purpose flour, stirring until the dough comes together. 6. Divide the dough into two equal portions. 7. Mix together the 30ml of water and the egg yolk until smooth. 8. Press each portion of dough into two greased 8-inch cake pans. 9. Brush the tops of each cake with the egg yolk mixture 2-3 times. 10. Top each cake with 75g of sliced almonds. 11. Bake for 30-40 minutes or until golden brown. 12. Let the cakes cool in the pans for at least 45 minutes before slicing. 13. Store in an airtight container.

28/09/2025

Indulge in this Maltesers Cheesecake – it's a real treat you won't want to miss! Perfect for weekends or your next gathering. My family can't get enough of it! Give it a try!

Ingredients:
• 300 g chocolate biscuits
• 12 dates
• 1/2 cup coconut oil (or butter)
• 180 g walnuts
• 500 g cream cheese
• 3/4 cup caster sugar
• 200 ml thickened cream
• 400 g CADBURY Baking White Chocolate Block
• 3 tsp gelatine powder
• 1/4 cup boiling water
• 250 g Maltesers (use 25g for filling, the rest for decoration)

Directions:
Base: Process biscuits and walnuts until the mixture resembles breadcrumbs. Add the dates and coconut oil, then process until well combined. Grease a deep 20cm springform pan, firmly press the mixture into the bottom and work it up the sides. Cover and refrigerate.

Filling: While cream cheese softens, chop 25g of Maltesers in half for the filling. Keep remaining Maltesers for decoration. Beat cream cheese and sugar with an electric mixer on medium speed until combined, then add cream and mix until creamy. Combine gelatine with boiling water in a jug or mug, then add to the cream cheese mixture. Mix on medium speed until well combined. Melt white chocolate in a heatproof bowl over a small saucepan of boiling water without allowing the bowl to touch the water. Pour melted chocolate and chopped Maltesers into the cream cheese mixture and mix until combined. Pour mixture over the base and add any extra Maltesers for decoration if desired. Refrigerate for 5 hours or overnight.

28/09/2025

This Light & Fluffy Victoria Sponge Cake is a dream! Perfect for any occasion and so easy to whip up. Treat your family this weekend with a slice of happiness. You’ll love it!

Ingredients:
• 115g (4oz) self-raising flour
• 1 teaspoon baking powder
• 115g (4oz) softened butter
• 115g (4oz) golden caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Jam, lemon curd, or whipped cream for finishing
• Icing sugar to dust

Directions:
1. Preheat your oven to 170°C (340°F) or gas mark 3. 2. Sift together the self-raising flour and baking powder into a bowl. 3. Add softened butter, caster sugar, eggs, and vanilla extract to the bowl, and mix with an electric whisk until smooth. 4. Grease and line two round cake pans, then divide the batter between the pans. Bake for about 25 minutes until the cakes spring back when touched. 5. Cool the cakes in their tins for a minute before transferring to a wire rack to cool completely. 6. Remove the parchment paper and assemble the cake by spreading your chosen filling on one cake, then placing the second cake on top, and dusting with icing sugar.

28/09/2025

You won't believe how good these Easy Raspberry Crumble Cookies are! Better than Costco, they’re perfect for a quick treat any day. Try them today, your family will love them!

Ingredients:
• 115 grams unsalted butter (softened slightly to room temperature)
• 25 grams granulated sugar
• 40 grams powdered sugar
• 1.25 ml vanilla extract (optional)
• 1.25 ml almond extract (optional)
• 170 grams all-purpose flour
• 0.5 grams salt (¼ teaspoon)
• 113 grams raspberry jam (⅓ cup)

Directions:
1. Preheat your oven to 180°C (350°F) and prepare a muffin pan by lining it with muffin liners or lightly greasing it with butter. 2. In a medium to large bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract until it’s all fluffy and combined. 3. Carefully stir in the all-purpose flour and salt until just combined. 4. Using a packed teaspoon of dough, press it into the bottom of each muffin liner. Reserve around 75 grams of the cookie dough crumbs for topping later. 5. Spread about 15 grams (1 teaspoon) of raspberry jam in the centre of each cookie base. 6. Sprinkle the reserved cookie dough crumbs over the raspberry jam until it's mostly covered. 7. Bake your cookies on the middle rack of the oven until the tops and edges just start to tan, approximately 15-20 minutes. 8. Let the cookies cool in the pan until firm enough to transfer to a cooling rack.

28/09/2025

Warm up your weekend with Mary Berry’s Hearty Chicken Hot Pot! It’s a comforting dish that brings the family together. Perfect for chilly nights—your loved ones will adore it!

Ingredients:
• 50 g (3.5 tablespoons) butter
• 2 onions, thinly sliced
• 2 celery sticks, chopped
• 2 carrots, peeled and diced
• 50 g (about 1/3 cup) plain flour
• 100 ml (3.4 fl oz) vegetable broth
• 450 ml (1 3/4 cups) hot chicken stock
• 1 tablespoon tomato purée
• 750 g (1.65 lbs) boneless, skinless chicken thighs, cut into chunks
• 200 g (7 oz) chestnut mushrooms, sliced
• 1 tablespoon fresh thyme, chopped
• 2 bay leaves
• 750 g (1.65 lbs) large potatoes, peeled and thinly sliced
• Salt and freshly ground black pepper

Directions:
1. Preheat your oven to 180°C (160°C fan) or gas mark 4. Lightly grease a casserole dish with butter or oil. 2. Melt the butter in the casserole over medium heat. Add the onions, celery, and carrots and cook gently until soft and fragrant. 3. In a small bowl, combine the flour with vegetable broth to create a smooth paste. Gradually whisk in the hot chicken stock. Pour this mixture into the casserole and stir in the tomato purée. 4. Add the chicken pieces, sliced mushrooms, thyme, and bay leaves. Season with salt and pepper. Stir well to combine everything. 5. Layer the thin potato slices evenly over the chicken mixture. Season with a pinch of salt and pepper and press down gently. 6. Cover the casserole with a lid and bake for about 1 hour, or until the chicken is tender and potatoes are cooked through. 7. Remove the lid and switch the oven to grill. Cook for 5 to 10 minutes until the potato topping is golden and crispy. 8. Serve hot, paired with steamed greens like broccoli or green beans for a warming, delicious meal.

28/09/2025

This Banana Malteser Cake is a sweet treat everyone will love! Perfect for weekends or special occasions. I made it for family recently, and it disappeared in minutes! Give it a try!

Ingredients:
• 125 g butter
• 1/2 cup caster sugar
• 2 eggs
• 2 tbsp milk
• 1/2 tsp bicarbonate of soda
• 1 1/2 cups self-raising flour
• 2 1/2 ripe bananas, mashed
• 2 tbsp vanilla sugar
• 165 g Maltesers
• 1 tbsp icing sugar, for decoration

Directions:
Preheat oven to 180C. Cream the butter and sugar until light and fluffy using an electric mixer. Gradually add the eggs on a low speed. Blend the bicarbonate of soda with warm milk and fold it through the butter mixture along with the dry ingredients. Stir in the mashed bananas, vanilla sugar, and Maltesers. Pour the mixture into a greased ring tin lined with baking paper. Bake for 30-40 minutes or until a skewer comes out clean. Let sit in the tin for 5 minutes, then turn onto a wire cake rack to cool. Dust with icing sugar when cool.

27/09/2025

Treat yourself to Mary Berry's Cherry and Almond Cake! It's a lovely, easy bake that's perfect for a weekend. My family devoured it last time—give it a try and enjoy!

Ingredients:
• 225 g unsalted butter, softened
• 225 g caster sugar
• 275 g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 200 g glace cherries, halved
• 100 g ground almonds
• 25 g flaked almonds
• 2 tbsp milk
• 175 g icing sugar
• 2-3 tbsp water
• 25 g toasted flaked almonds

Directions:
1. Preheat the oven to 180°C (160°C fan, gas mark 4). 2. Cream the softened butter and caster sugar together until light and fluffy. 3. Add the eggs one at a time, beating well after each addition. 4. Sift the self-raising flour and baking powder into the bowl, and gently fold into the batter. 5. Stir in the halved glace cherries, ground almonds, and milk until smooth. 6. Transfer the batter to a greased and lined 20 cm round cake tin. 7. Bake for 35 to 40 minutes until golden and a skewer comes out clean. Let cool in the tin for 10 minutes, then on a wire rack. 8. For the icing, heat icing sugar and water in a small saucepan until smooth. 9. Drizzle the icing over the cooled cake and sprinkle with toasted flaked almonds. 10. Cut into slices and serve.

27/09/2025

Get ready for a treat! Mary Berry's Berry Crumble Cheesecake is a delightful dessert that's perfect for the weekend. I made it with my family last Sunday, and it was a hit! Easy to make and oh-so-yummy!

Ingredients:
• 100g plain flour
• 30g sugar
• 50g butter, melted
• 200g mixed berries (fresh or frozen)
• 500g full-fat cream cheese or mascarpone
• 150g double cream
• 3 tablespoons plain flour
• 1 egg
• 2 teaspoons vanilla extract
• 100g sugar
• 2 teaspoons finely grated lemon zest
• 1 teaspoon lemon juice
• 200g digestive biscuits, crushed
• 1 tablespoon sugar
• 100g melted butter

Directions:
1. Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. 2. Combine crushed biscuits, sugar, and melted butter. Press firmly into the base of a lined 20cm springform tin. Chill in the fridge. 3. For the crumble topping, stir flour and sugar together, then add melted butter and mix until crumbly. Set aside. 4. In a large bowl, beat cream cheese, double cream, flour, egg, vanilla, sugar, lemon zest, and lemon juice until smooth and creamy. 5. Pour the cheesecake mixture evenly over the chilled biscuit base. 6. Scatter the mixed berries evenly over the cheesecake layer. 7. Sprinkle the crumble topping over the berries. 8. Bake for about 1 hour, until the top is golden and the centre has a slight wobble. 9. Cool in the tin for 2 hours, then chill in the fridge for at least 8 hours or overnight. 10. Just before serving, dust with icing sugar and garnish with fresh berries.

27/09/2025

Get ready for a treat! This creamy salmon pasta with lemon and crème fraîche is perfect for a cosy weekend dinner. Quick to make and oh-so-delicious, it will wow your family!

Ingredients:
• 2 salmon fillets
• Salt and black pepper to taste
• 200g penne pasta / 7 oz
• 1 banana shallot, finely chopped
• A splash of light oil (vegetable or sunflower)
• 2 handfuls frozen peas or petit pois
• 6 tablespoons crème fraîche
• Zest of 1⁄2 lemon plus lemon juice to taste
• A handful fresh parsley or dill, chopped

Directions:
Preheat the oven to 180°C / 355°F. Place the salmon fillets on foil, season with salt and pepper, wrap loosely, and bake for about 10 minutes until cooked through and tender. Cook the penne in salted boiling water according to the packet instructions. Keep a little cooking water, then drain and set aside. Heat a splash of oil in a frying pan over medium heat. Add the chopped shallot with a pinch of salt and gently cook until soft and translucent. Stir in the frozen peas and crème fraîche. Add lemon zest and black pepper, warming the sauce gently until smooth and bubbling. Flake the cooked salmon into chunks, removing the skin. Add the pasta to the sauce and mix well. Fold in most of the salmon flakes, reserving some larger pieces for texture. If needed, loosen the sauce with a splash of the reserved pasta water. Adjust seasoning with lemon juice, salt, or pepper to your taste. Serve straight away, garnished with chopped parsley or dill for a fresh pop of colour and flavour.

27/09/2025

Get ready to impress! Mary Berry’s White Chocolate Raspberry Cheesecake is a delightful treat that's perfect for weekends. It’s creamy, fruity, and oh-so-indulgent! You won't believe how easy it is to make!

Ingredients:
• 300g digestive biscuits or graham crackers
• 150g unsalted butter, melted
• 250g white chocolate
• 500g full-fat cream cheese
• 100g icing sugar
• 1 teaspoon vanilla extract
• 300ml double cream
• 250g fresh raspberries
• 150ml double cream
• 2 tablespoons icing sugar
• 100g melted white chocolate
• 12 fresh raspberries
• 10g freeze-dried raspberries

Directions:
1. Crush the biscuits into fine crumbs and mix with the melted butter. Press firmly into the base of a 20cm springform tin. Chill to set. 2. Melt the white chocolate gently over simmering water or in short bursts in the microwave. Stir until smooth and cool slightly. 3. Beat the cream cheese, icing sugar, and vanilla until smooth. Whip the double cream until it starts to thicken. 4. Fold the whipped cream into the cream cheese mixture, then gently stir in the cooled white chocolate. Carefully fold in the raspberries. 5. Spread the mixture over the chilled base and smooth the top. Chill for at least 6 hours or overnight until firm. 6. Drizzle melted white chocolate over the cheesecake once set. Whip the double cream with icing sugar and add dollops on top. 7. Decorate with fresh raspberries and sprinkle freeze-dried raspberries for colour.

27/09/2025

This Creamy Malteser Cheesecake is the perfect no-bake festive treat! It's so easy to whip up and will impress your family. Perfect for the holidays—let’s get baking this weekend!

Ingredients:
• 175g dark chocolate digestive biscuits
• 75g melted butter
• 400g full-fat cream cheese
• 100g icing sugar, sifted
• 1 teaspoon vanilla extract
• 300ml double cream
• 150g crushed Maltesers
• Whole Maltesers for garnish
• A drizzle of melted milk chocolate

Directions:
1. Crush the biscuits into crumbs using a rolling pin or food processor. Mix in melted butter until it holds together. Press firmly into the base of a 23cm (9-inch) springform tin. Chill in the fridge. 2. Beat cream cheese, icing sugar, and vanilla until smooth. Whip double cream until soft peaks form, then gently fold into the cream cheese mixture. 3. Stir crushed Maltesers through the creamy filling evenly. 4. Spoon mixture over the chilled base and smooth the top. Refrigerate for at least 6 hours or overnight until set. 5. Carefully release cheesecake from the tin. Decorate with whole Maltesers and a drizzle of melted chocolate.

27/09/2025

Indulge in these Lemon Raspberry Cupcakes! They're so light and refreshing—perfect for a sweet treat. I love making them for weekend gatherings with family. You’ve got to try this!

Ingredients:
• 190 grams plain flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 115 grams unsalted butter, softened
• 200 grams granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 120 milliliters milk
• 150 grams fresh raspberries
• Zest of 1 lemon
• 60 grams icing sugar (for the frosting)
• 2 tablespoons lemon juice (for the frosting)
• Fresh raspberries (for decoration)
• Additional lemon zest (for decoration)

Directions:
1. Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Line a muffin tray with cupcake liners. 2. In a bowl, mix together the plain flour, baking powder, and salt. Set aside. 3. In a separate large bowl, beat the softened butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. 4. Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Gently fold in the fresh raspberries and lemon zest. 5. Spoon the batter into the cupcake cases, filling them evenly. Bake for 18 to 20 minutes or until a skewer inserted in the middle comes out clean. Allow cupcakes to cool completely on a wire rack. 6. To make the frosting, beat the butter until smooth. Gradually add the icing sugar, lemon juice, and lemon zest, beating until the frosting is light and fluffy. 7. Once the cupcakes are cool, spread or pipe the frosting onto each one. Garnish with fresh raspberries and a sprinkle of lemon zest for a fresh finish.

Recipes Clan

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