How to make Blueberry and lemon traybake

Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Serves 8-12
Vegetarian


Ingredients

- 125g/4½oz butter, softened
- 225g/8oz caster sugar
- 2 free-range eggs
- 250g/9oz soured cream
- 1 unwaxed lemon, zest and juice
- 300g/10½oz self-raising flour
- ½ tsp baking powder
- 150g/5½oz blueberries
For the cream cheese topping
- 50g/2oz butter, softened
- 300g/10½oz icing sugar, sieved, plus extra for dusting
- 200g/7oz cream cheese
- 1-2 tbsp lemon juice
- 50g/2oz blueberries


Method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in).
2. Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries.
3. Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool.
4. Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar.

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How to make Triple chocolate brownies

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Makes 20-24 squares
Vegetarian


Ingredients

- 275g/10oz plain chocolate (70% cocoa solids)
- 275g/10oz unsalted butter
- 85g/3oz pecans, broken into pieces
- 85g/3oz milk chocolate, cut into large chunks
- 85g/3oz white chocolate, cut into large chunks
- 175g/6oz plain flour
- 1 tsp baking powder
- 4 large eggs, lightly beaten
- 1 tsp vanilla essence
- 325g/12oz caster sugar


Method

1. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
3. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.
4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.

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