Srawberry Ricotta Cake

Brilliant cheesecake that isn't a cheesecake. Really tasty and easy to make. 

420g ricotta cheese
2 large eggs
180g golden caster sugar or soft brown
1 tsp vanilla extract
100g melted butter
180g self- raising flour

1. Preheat the oven to150 fan/ 170C/ gas mark 3 and grease and line the base of a non-stick round spring form tin, measuring about 23cm diameter.
2. Put the ricotta, eggs, sugar and vanilla in a mixing bowl and whisk until well combined and bubbles form on top.
3. Beat in the butter.
4. Sift in the the flour beating well.
5. Spoon into the tin and smooth out evenly making a dent in the centre.
6. Bake for 35-40 minutes until firm but springy.
7. Cool in the tin for 20 minutes then remove the sides.
8. When completely cool remove the paper and place on a serving place.

For the strawberry topping:
300g strawberries
2 tbsp white caster sugar
1 level tsp cornflour

1. Put the strawberries in a saucepan and sprinkle the sugar over.
2. Heat gently until the sugar has dissolved.
3. Transfer to a bowl to cool.
4. Sieve the juice of the cooled strawberries in a pan and stir in the cornflour heat until simmering stirring well. Cool.

To finish the cake:
Use a small biscuit cutter to cut five rounds in the top of the cake and carefully lift them out using a spoon.
Spoon some of the thickened juice into each scooped out bit and place a strawberry in the middle.
Either serve the rest of the fruit with the cake or arrange on top.
Serve with cream or ice cream.

To vary:
Use other soft fruits, such as raspberries or gooseberries. Add more sugar to the gooseberries though.
Add 1 tsp of almond extract instead of vanilla and 50g chopped glacé cherries. Stir them in with the almonds.
Instead of vanilla add the juice and zest of 1 lemon.
Add 100g melted chocolate when you add the butter and 15 g of cocoa to the flour, reduce the amount of flour to 165g

For an easy topping, combine 200g ricotta with 200g icing sugar beat until smooth then spread on top of the cooled cake.

Hot Cross Buns

Makes 8
500g strong white flour
1 level tsp salt
2 level tsp mixed spice
1/4 tsp freshly ground nutmeg
50g soft brown sugar
Zest of 1unwaxed lemon
1 x7g sachet fast action yeast
110g mixed dried fruit
240ml warm water
45g melted butter
For the cross topping:
2 tbsp plain white flour
2 tbsp cold water
Honey or golden syrup to glaze


1. Sift the flour, salt and spice together in a mixing bowl.
2. Stir in the sugar, zest and yeast.
3. Mix in the dried fruit.
4. Combine the butter and warm milk and pour into the dry ingredients.
5. Mix thoroughly and knead well for 10 minutes.
6. Cover and place in a warmish place for 20 minutes
7. Shape into 8 rounds and place on a greased baking sheet. 2 baking sheets may be required.
8. Cover and leave for 30-40 minutes in a warm place to rise.
9. Heat the oven to 220C/ gas mark 7.
10. Mix the plain flour with the water to make a dough and either use a piping bag to form the the cross or roll out the dough thinly and cut into sufficient strips to make the crosses. Dampen the surface of the buns lightly before topping with the crosses.
11. Bake for 10-15 minutes until golden brown on top.
12. As soon as the buns are cooked brush the tops with the honey or golden syrup to glaze.
The amount of water stated in the recipe is only a guide a little more be added if the dough is too stiff.
Milk may be substituted for water.
Some people prefer to knead the fruit into the dough after the liquid ingredients have been mixed in. Try it both ways and see which you prefer.

Pies, pates and terrines

These are the recipes we did at Denmon College - for the Women's Institute. It basically was a weekend of baking and cooking, and the ladies went home with loads of food! We always had a great time!

Raised Pork Pie

Preparation and cooking time approximately 2 ½ hours

Serves 8-10 people

800g plain flour

2 level teaspoons salt

400ml hot water

400g lard

600g minced pork

600g pork shoulder

2 level teaspoons salt

White pepper to taste

Other herbs and spices may be used to taste such as pinch of mace or nutmeg, 1 level teaspoon of mustard powder, paprika  or  mixed herbs.

Pastry gloss or egg and milk mixture to glaze

To make the pastry:

1.Sieve the flour and salt into a mixing bowl and make a well in the centre.

2.Pour the hot water into a heatproof jug and add the lard. Allow it to dissolve into the water.

3.Pour the lardy water into the flour and stir well to combine with a wooden spoon.

4.Bring the pastry together with your hands and knead gently to form a smooth pliable dough.

5.Roll out two thirds of the pastry whilst still warm and use it to line a greased 20cm round springform tin. Leave the remainder of the dough to make the lid.

For the filling:

Preheat the oven to  180C/gas mark 4

1.Place the minced pork in a mixing bowl.

2.Cut the pork shoulder into 1-2cm pieces depending on taste.

3.Combine the two meats adding the salt and pepper and any other seasonings you may wish to use.

4.Press the meat down well into the pastry shell, packing firmly in and making sure there are no air pockets.

5.Roll out a rounded lid to fit the top and seal the edges, pinching them firmly together.

6.Brush the top with your chosen glaze.

7.Wrap a layer of foil around the base and half way up the sides of the tin to seal in the juices and protect the base of the pie from burning. Then place on a baking sheet.

8.Bake for  1 ¾  hours then test the centre of the pie with a skewer  to see if it is cooked, the skewer will come out clean and the juice will be clear no traces of pink. Cook for a further 15 minutes as necessary.

9.Leave the pie to cool without removing from the tin. When cool add jelly if required.

Chicken, Sun-dried Tomato  and Pork Layer Pie

Serves 6-8

Preparation and cooking time about 2 ½ hours

For the pastry:

500g plain flour

1 ½ -2 level teaspoons salt

250ml hot water

250g lard

For the filling:

3 chicken breast fillets, cut into long strips

400g pork shoulder, chopped into small pieces, discarding any large chunks of fat but keeping a little to moisten the pie

1 jar sun-dried tomatoes in oil

Salt and pepper to taste

Preheat the oven to 190C/gas mark 5

1.Make the pastry as in the raised pork pie recipe and use two thirds to line a greased 1.2kg loaf tin.

2.Place the strips of chicken in the base of the pastry lined tin.

3.Drizzle a little of the tomato oil over the chicken and season with salt and pepper. Use the tomatoes to cover the chicken in a thin layer.

4.Pack in the pork on top of the tomato layer and season again.

5.Roll out a lid of pastry to fit the top and seal the edges well.

6.Place the pie on a baking sheet and bake for 1 ½ hours . Reduce the heat to 180C/gas mark 4 after 30 minutes.  After the cooking time is up test to see if it is cooked using a skewer. Cook for extra time if necessary.

Ham hock Terrine

Cooking and preparation time 3 hours plus setting time in refrigerator.

For 4 people

2 ham hocks

2 carrots, peeled if necessary and cut into large pieces

1 onion, halved

1 stick celery, sliced

Pepper to taste I like to use plenty of black pepper for this recipe

12g gelatine

1.Put the hocks in a large lidded pan surrounded by the vegetables and pepper.

2.Pour over sufficient cold water to cover. Cover with the lid and bring to the boil.

3.Reduce the heat and simmer for 2 ½ hours or until the meat is tender.

4.Remove the hocks from the water and place to one side to cool.

5.Strain the stock into a jug to cool.

6.Meanwhile line a moistened  loaf tin with a large piece of cling film and smooth out. Repeat this so you have a double layer. Leave the rest to overhang the tin.

7.Remove all the meat from the bones, tearing into strips and placing in a bowl.

8.If using leaf gelatine soak in plenty of cold water for about 5 minutes, or follow the manufacturer’s instructions on the pack. Heat about 300ml of the cooking stock in a pan until warm and add the gelatine, stirring until dissolved. Leave to cool.

9.Lay the strips of meat in the prepared tin and pack in well expelling as much air as possible.

10.Pour over the  cooled stock to just cover the meat.

11.Seal the terrine with the cling film. Place another similar sized tin on top to weigh it down gently. Place in the refrigerator and leave to set. Slice when completely chilled.

Chicken Liver Pate

Serves 4 people

Preparation and cooking time about  40 minutes. Chilling time at least 2 hours

200g chicken livers, sliced

200g butter

½ onion, chopped

1-2 cloves garlic , chopped

Pinch thyme

½ teaspoon mustard powder

Salt and pepper to taste

1-2 tablespoons brandy

30g freshly made breadcrumbs

1 tablespoon single cream

1.In a frying pan melt about 30g of the butter and fry the onions gently until soft.

2.Add the livers and fry over a low heat until lightly cooked, this will only take about 3-4 minutes.

3.Add the garlic and other seasonings and the brandy, stirring well. Remove from the heat

4.Put all the pan mixture into a food processor and add the breadcrumbs.

5.Melt  120g of the remaining butter.  Whizz together until smooth, adding the butter and cream as it blends.

6.When smooth spoon into individual dishes or one small rectangular dish.

7.Melt the rest of the butter and pour over the pate to seal.

8.Chill for

Quick Mackerel Pate

Serves 4 people

Preparation time approximately 5 minutes.  Chilling time 2 hours.

4 smoked mackerel fillets

300g cream cheese, light or full fat

2 tablespoons natural yogurt

Juice of 1 lemon

1 teaspoon horseradish sauce

Ground black pepper

1.Remove any skin from the fish and place all the ingredients in a processor and blend together until smooth.

2.Spoon into individual ramekins or one large serving dish and chill for 2 hours before serving.

Stilton Cheese Pate

Serves 3-4

Preparation time approximately 10 minutes and 2 hours chilling time.

220g stilton cheese

50g softened butter

3-4 teaspoons port

Pinch nutmeg

½ teaspoons English mustard

100g butter to seal the top

1.Mash the cheese with the softened butter.

2.Add the port, nutmeg and mustard and mash in together.

3.Pack the mixture into individual dishes.

4.Melt the topping butter gently over a low heat and pour over the cheese mixture.

5.Chill for about 2 hours before serving

Salmon Mousse Pate

Serves 4-6

Preparation and cooking time about 25 minutes with 2 hours chilling time.

300ml milk

1 small onion, sliced thinly

2 bay leaves

1 tablespoon roughly chopped dill

Freshly ground black pepper and a pinch salt

2 sheets of gelatine

350g piece of salmon fillet

25g butter

25g flour

3 rounded tablespoon mayonnaise

200ml whipping cream

Salt to taste and more black pepper to taste

A few sprigs of dill to decorate

1.Put the milk, onion, bay leaves, dill and black pepper and pinch salt in a pan and bring to the boil. As soon as it boils remove from the heat and leave to stand to infuse.

2..Poach the fish in a little water and cook for about 8 minutes or until just cooked and the fish flakes readily.

3.Remove the fish from the water.  Bring the fish liquor to the boil and boil for 2-3 minutes to reduce slightly. Put to one side for later.

4.Strain the milk into a clean pan and add the butter and the flour. Bring to slowly to the boil whisking continuously. Reduce the heat and cook gently for a minute to cook out the flour. Check the seasoning and add accordingly to taste.

5.Put the gelatine in cold water to soften.

6.Pour the sauce into a processor and add the salmon. Pour away the excess water from the gelatine and add the gelatine to the salmon and sauce mixture. Blend for about 10 seconds and add the mayonnaise. Blend again for about 5 seconds. If the mixture is too thick add a couple of tablespoons of the reduced salmon liquor and blend for a few seconds again.

7.Spoon the salmon mixture into a clean bowl.

8.Whip the cream until it forms stiff peaks and fold into the salmon .

9.Spoon into dishes or one large dish top with the sprigs of dill to decorate  and chill for about 2 hours

Pigs Trotters Stock

4 pigs trotters

1 onion , quartered

1 carrot, halved, peeled if necessary

2 sticks celery sliced thickly

2 bay leaves

1-2 teaspoons salt

Black pepper to taste

Cold water to cover with about 4cm to spare

1. Wash the trotters well in cold running water. Place everything in a large stock pan and bring to the boil.

2.Turn down the heat and simmer for  2 ½ hours.

3.Remove the trotters and reduce the stock by half for a thick jellied stock, by a third for a thinner softer jelly.

Cinnamon Brioche

This is a classic French style brioche flavoured with cinnamon and nutmeg.

It can be baked in a 22cm by 13cm loaf tin or a traditional brioche mould.

For a successful brioche long slow proving gives the best result. So leaving it to prove overnight in a fridge is ideal. The mixture is easily prepared in a food processor. But it can also be done by hand.

Makes 1 loaf

1 tbsp caster sugar

3 tbsp hot water

1 sachet of ordinary dried yeast, not fast action

2 eggs , beaten

220g plain flour, not strong flour

1tsp ground cinnamon

A pinch of grated nutmeg

A pinch salt

20g caster sugar

40g melted butter

1.Dissolve the sugar in the hot water in a jug or bowl and cool for a few moments.

2.Sprinkle in the yeast. Stir and allow to go frothy, this will take about 10 minutes.

3.Sift the flour, spices and salt together and stir in the sugar. Place in the food processor if using one. If not use your hands to bring all the ingredients together.

4.Beat the eggs into the yeast mixture and add the melted butter.

5.Gradually add the egg mixture to the flour, whilst the processor is on its lowest setting. Scrape the mixture from down the sides and mix for 2-3 minutes, this will knead the dough. Add a little more flour if the mixture is too sticky. if you are doing this by hand knead for for 4-5 minutes until smooth on a lightly floured surface.

6.Place the dough in an oiled bowl and cover. Leave in a cool place for 2-3 hours or overnight in the fridge.

7.Butter a loaf or brioche tin.

8.Knock back the dough and knead lightly for a minute. Place the dough in the prepared tin and leave to prove in a warm place for about 40 minutes or until it has doubled in size.

9.Preheat the oven to 200C/gas mark6. Brush the top of the loaf with an egg and milk glaze if you like a shiny top.

10.Bake for 25-30 minutes until dark golden brown.

11.Remove from the tin immediately and cool on a wire rack.

12.When cool slice and serve with butter and/ or your favourite preserve.

This can also be sliced and fried in butter. Whilst it is frying sprinkle with a little brown sugar.

Mincemeat Chelsea Buns

If you have half a jar of mince meat left over in your cupboard, don’t make any more pies, try this recipe instead. These are delicious served hot or cold. Makes about 8-10 buns










1 tsp dried yeast
½ tsp sugar
120ml warm milk
30g butter, melted
300g strong flour
½ tsp salt
1 egg, beaten
About 5 tbsp mincemeat
2 tbsp clear honey

 1.Mix the dried yeast with the sugar and warm milk. Leave in a warm place to froth up .This should take about 10-15 minutes.
2.Sieve the flour and salt together into a mixing bowl and stir in the yeast mixture, melted butter and beaten egg. Stir everything together well.
3.Use your hands to knead the mixture, add a dusting of flour if the mixture becomes too sticky. Carry on kneading for 10 minutes until the dough is smooth.
4.Cover the dough and allow to prove for 30-40 minutes until it has doubled in size.
5.Flour a work surface and roll the dough out to a rectangle measuring about 34cm by 26cm. 6.Spread the mincemeat evenly over the surface of the dough.
7.Start with the longest edge and roll up the dough carefully into a long sausage shape with the open edge underneath.
8.Preheat the oven to 220C/gas mark 7 and grease a baking sheet.
9.Cut the roll into 8-10 slices and put them flat down onto the baking sheet, close together.
10.Leave to prove for 20-30 minutes.
11.Bake for 20-25 minutes or until golden brown. Brush the tops of the hot buns with the honey.

Easy fruit cake

This is a first for us here on Mrs Peacock Makes it! We recorded a whole series of recipes for a local radio station and you can find them here, each week.

Chocolate truffels

Christmas is a time for treating yourself, how often have we said to ourselves and heard others say, ‘ Go on it’s Christmas’.
It is a time to spoil your family and friends as well and making your own chocolate truffles and luxury cakes.

Making your own chocolate truffles is very easy, if a bit messy. They can look very professional and cost a fraction of shop bought ones. You can buy some really delightful little boxes and ribbon to present your chocolates in these days. So have a go and rival that famous high street chocolatier.

You will need apart from the ingredients for the chocolates themselves:

A saucepan and bowl or double boiler to melt the chocolate.
A wooden spoon or silicone spatula to stir the mixture.
A melon baller or 2 teaspoons, this is much easier and less messy than trying to roll the mixture into a ball in your hands.
Some cocktail sticks to pick up the ganache balls to dip into the chocolate or other coverings.
A tray to cool the chocolates and store them until ready to box.
Paper cases, you can buy very small bun cases that are ideal for truffles.

Chocolate Truffle Ganache
Makes about 380g of chocolates

To make the ganache:
200g dark chocolate, at least 70% cocoa solids
180ml double cream
25g unsalted butter

1.Place the cream and butter in a bowl over a pan of hot water to warm.
2.Break up the chocolate into small pieces and when the butter starts to melt in the cream, add the chocolate. Stir with a wooden spoon or spatula as this helps stop the chocolate from separating, moving very gently to combine everything .
3.When everything has melted and all combined remove the bowl from the heat and leave to cool and set. When cool put in the fridge to firm up and leave for at least an hour.

If you wish to make flavoured truffles add this when you remove it from the heat and stir in gently. Try adding:

2 tbsp brandy or rum
1 dessertspoon of any liqueur of your choice
1 dessertspoon of instant coffee mixed with a teaspoon boiling water, leave to cool before adding to the ganache
½ tsp vanilla or almond extract

Or if you like it nutty:

Add 3tbsp ground almonds, hazelnuts or walnuts to the ganache before cooling.

5.Make small balls of ganache either using a melon baller or two teaspoons, try not too handle the ganache too much as it melts very quickly.
6.Then use a cocktail stick to lift them up and you may dip them in cocoa powder, ground almond or dip them in more melted chocolate, white, dark or milk. Just have fun both making and eating them!
Store them in the fridge on a baking sheet to cool until you are ready to box them.
7.Place each one in a small paper case. This makes them easier to handle when you are boxing them . Remember to put an ‘eat by’ date on the box.
I use silicone paper to line the box that comes directly in contact with the chocolates and as a covering to protect them.

These will keep fresh for up to 3 weeks if kept in a cool place.