4OZ TEA TIN RECIPES

Steps:

• Preheat the oven to 200°C/Fan 180°C/gas 6.

  Place fairy cake cases into a 12-hole bun tin, so that the cakes keep a good even shape as they bake.

  Measure all the cake ingredients into a large bowl and beat well for 2–3 minutes until the mixture is well blended and smooth.

  Fill each paper case with the mixture.

  Bake for 15–20 minutes or until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.

  To make the icing, beat the butter and icing sugar together until well blended.

  Cut a slice from the top of each cake and cut this slice in half. Pipe a swirl of butter cream into the centre of each cake and place the half slices of cake on top to resemble butterfly wings.

  Dust the cakes with icing sugar to finish.

Steps:

• 1. You will need a 23 x 30cm (9 x 12in) traybake tin lined with baking paper. Preheat the oven to 180°C/160°C fan/Gas 4.

  2. Measure the flour, bicarbonate, ginger and mixed spice into a large bowl.

  3. Measure the butter, treacle, syrup and sugar into a small saucepan and heat gently until the butter has just melted. Set aside to cool a little.

  4. Pour the mixture from the saucepan into the bowl of dry ingredients. Add the beaten egg and beat with a wooden spoon until combined. Gradually add the milk, beating to make a smooth batter.

  5. Pour the batter into the prepared tin and bake for about 35 minutes or until dark golden and springy to the touch. Cut into 24 pieces to serve. Wrapped tightly, this keeps for up to a week.

  Prepare ahead: Can be made a day ahead.

  Freezes well.

  Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes: