BAKEWELL TART NIGELLA RECIPES

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:

1. You will need a 20cm (8in) round, deep, loose-bottomed sandwich tin. Preheat the oven to 200°C/180°C fan/Gas 6.

2. First make the pastry. Measure the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Alternatively, rub the flour, butter and sugar together in a mixing bowl with your fingertips before adding the egg.

3. Remove the dough from the bowl and gather together on a floured work surface, then lightly knead until smooth (be careful not to over-knead). Roll the pastry out thinly and transfer it to the tin, lining the base and sides. Trim the edges and prick the base with a fork, then chill in the fridge for about 30 minutes.

4. Line the pastry case with baking paper and baking beans and bake blind in the oven for about 15 minutes. Remove the paper and beans and return to the oven for a further 5–7 minutes until completely cooked, crisp and pale golden. Set aside to cool.

5. To make the filling, pour the cream into a shallow saucepan. Add the sugar and lemon zest. Stir over the heat until just boiling and the sugar is dissolved, then remove the pan from the heat and leave to stand for 5 minutes. Stir in the lemon juice and stir until the consistency has thickened slightly. Leave to cool for 5 minutes, then spoon the filling into the tart case and level the top. Place in the fridge to chill for at least 4 hours or overnight.

6. Decorate with raspberries and dust with icing sugar. Serve sliced into wedges with some pouring cream if you like.

Prepare ahead: Tart can be made up to a day ahead. Decorate on the day.

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:

1. You will need a 20cm (8in) round, deep, loose-bottomed sandwich tin. Preheat the oven to 200°C/180°C fan/Gas 6.

2. First make the pastry. Measure the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Alternatively, rub the flour, butter and sugar together in a mixing bowl with your fingertips before adding the egg.

3. Remove the dough from the bowl and gather together on a floured work surface, then lightly knead until smooth (be careful not to over-knead). Roll the pastry out thinly and transfer it to the tin, lining the base and sides. Trim the edges and prick the base with a fork, then chill in the fridge for about 30 minutes.

4. Line the pastry case with baking paper and baking beans and bake blind in the oven for about 15 minutes. Remove the paper and beans and return to the oven for a further 5–7 minutes until completely cooked, crisp and pale golden. Set aside to cool.

5. To make the filling, pour the cream into a shallow saucepan. Add the sugar and lemon zest. Stir over the heat until just boiling and the sugar is dissolved, then remove the pan from the heat and leave to stand for 5 minutes. Stir in the lemon juice and stir until the consistency has thickened slightly. Leave to cool for 5 minutes, then spoon the filling into the tart case and level the top. Place in the fridge to chill for at least 4 hours or overnight.

6. Decorate with raspberries and dust with icing sugar. Serve sliced into wedges with some pouring cream if you like.

Prepare ahead: Tart can be made up to a day ahead. Decorate on the day.

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: