Ingredients:

250g plain flour
125g unsalted butter (chilled, cubed)
2 tbsp caster sugar
1/2 tsp salt
3-4 tbsp cold water
5 medium apples (peeled, sliced)
100g light brown sugar
1 tsp cinnamon
1 tsp vanilla extract
1 tbsp lemon juice

Method:

• In a large bowl, mix the flour, caster sugar and salt. Add the cubed butter and use your fingertips to rub it into the flour until the mixture resembles fine breadcrumbs. Add cold water gradually, one tablespoon at a time, mixing until a dough forms. Wrap the dough in cling film and chill for 30 minutes.
• Set your oven to 180°C (160°C fan).
• In a large bowl, toss the peeled and sliced apples with brown sugar, cinnamon, vanilla extract and lemon juice. Let the mixture sit for about 10 minutes to allow the flavours to blend.
• Lightly flour a surface and roll out two-thirds of the pastry dough into a circle large enough to fit a 9-inch pie dish. Carefully place it into the dish, pressing it down gently and trimming any excess. Prick the base lightly with a fork to prevent air bubbles.
• Spoon the apple filling evenly into the pastry-lined dish. Roll out the remaining one-third of the dough and place it over the filling as a full crust. Press the edges to seal and trim any excess. Arrange a few thin apple slices on top as decoration.
• Place the pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the apples are soft and caramelised.
• Let the pie cool for at least 15 minutes before slicing.

Ingredients:

250g digestive biscuits (crushed)
100g unsalted butter (melted)
1 tbsp sugar (optional)

For the filling

1 can (397g) sweetened condensed milk
3 egg yolks
Zest and juice of 3 limes
1 tsp vanilla extract

For the topping

250ml double cream
1 tbsp icing sugar
1 tsp vanilla extract
Lime zest (for garnish)

Method:

Prepare the base

• Preheat your oven to 170°C (150°C fan).
• Mix the crushed digestive biscuits with melted butter and sugar.
• Press firmly into the base of a 20cm tart tin.
• Bake for 10 minutes, then let it cool.

Make the filling

• In a bowl, whisk the egg yolks until slightly thickened.
• Add the condensed milk, lime zest and lime juice, whisking until smooth.
• Stir in the vanilla extract.
• Pour the filling into the cooled base and bake for 15 minutes, until just set.
• Let it cool, then chill in the fridge for at least 2 hours.

Make the vanilla cream topping

• Whip the double cream with icing sugar and vanilla extract until soft peaks form.
• Spread or pipe over the chilled pie.

Garnish & serve

• Sprinkle lime zest on top and serve chilled.

Ingredients:

250g plain flour
125g unsalted butter (chilled, cubed)
2 tbsp sugar
1/2 tsp salt
3-4 tbsp cold water
500g cherries (pitted)
100g sugar
1 tbsp cornflour
1 tsp vanilla extract
1 egg (for glaze)

Method:

• Mix flour, sugar and salt. Rub in butter until it resembles breadcrumbs. Gradually add water, mixing until a dough forms. Wrap and chill for 30 minutes.
• In a saucepan, cook cherries, sugar, cornflour and vanilla extract over medium heat for 5-7 minutes until thickened. Let cool.
• Preheat oven to 180°C (160°C fan).
• Roll out half the pastry, line a 9-inch pie dish and pour in the cherry filling.
• Roll out remaining dough, cut into strips and weave a lattice top. Trim edges and crimp.
• Brush with beaten egg and bake for 40-45 minutes until golden. Cool before slicing.

Ingredients:

225g self-raising flour
100g unsalted butter (cold, cubed)
75g caster sugar
1 tsp vanilla extract
1/2 tsp mixed spice (optional)
50g currants or raisins
1 egg
2 tbsp milk (if needed)
A pinch of salt
Powdered sugar (for dusting)

Method:

• In a large bowl, rub the butter into the flour until it resembles breadcrumbs.
• Stir in the sugar, mixed spice, currants and a pinch of salt.
• In a separate bowl, beat the egg with vanilla extract and add it to the flour mixture. Mix to form a soft dough, adding milk if necessary.
• Roll out the dough to about 1 cm thickness and cut into rounds using a cookie cutter.
• Heat a griddle or non-stick frying pan over medium heat. Cook each Welsh cake for 2–3 minutes on each side until golden brown.
• Remove from heat and dust with powdered sugar before serving warm.

Ingredients:

300ml strong brewed tea
175g dried fruit (raisins, currants)
225g self-raising flour
100g brown sugar
1 tsp vanilla extract
1 tsp mixed spice
1 egg, beaten

Method:

• Soak the dried fruit in brewed tea for at least 6 hours or overnight.
• Preheat the oven to 170°C (fan 150°C). Grease and line a loaf tin.
• In a bowl, mix flour, sugar, mixed spice and vanilla extract.
• Stir in the soaked fruit (including any remaining tea) and the beaten egg. Mix well.
• Pour the batter into the prepared loaf tin and bake for 50–60 minutes, until a skewer inserted comes out clean.
• Let cool before slicing and serving with butter.