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      PISTACHIO WHOOPIE PIES

      The addition of pistachios makes this an oh-so-elegant whoopie pie variation. Serve them with pistachio ice cream, which can be found in Italian ice-cream shops.

      Makes 8–10 pies

      FOR THE SPONGE

      1 large egg

      150g (5½oz) caster sugar

      125g (4½oz) plain yoghurt

      25ml (1fl oz) whole milk

      2 tsp vanilla essence

      75g (2½oz) unsalted butter, melted

      275g (10oz) plain flour

      ¼ tsp baking powder

      ¾ tsp bicarbonate of soda

      60g (2oz) ground pistachios

      FOR THE FILLING

      170g (6oz) unsalted butter, softened

      280g (10oz) icing sugar

      220g (8oz) vanilla Marshmallow Fluff

      1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk the egg and the sugar until pale and fluffy. Pour the yoghurt and milk into a jug, add the vanilla essence and stir together, then tip this mixture into the creamed eggs and sugar and mix on a medium speed until all the ingredients are evenly incorporated. Add the melted butter and mix again.

      2. Sift together the flour, baking powder and bicarbonate of soda, then add to the creamed mixture in two batches and mix in thoroughly after each addition, slowly at first and then on a medium speed. Stir in the ground pistachios by hand, making sure the nuts are evenly mixed into the batter, then place in the fridge to cool and set for 20–30 minutes.

      3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two baking trays with baking parchment.

      4. Once the batter has cooled down, spoon the mix on to each tray in 8–10 mounds (16–20 in total), each 3–5cm (1¼–2in) in diameter and spaced 2–3cm (¾–1¼in) apart. Place in the oven and bake for 10–13 minutes or until the sponges are lightly golden on top and bounce back when gently pressed. Allow the cooked sponges to cool completely, on a wire rack, before assembling.

      5. While they are cooking, make the filling. Using the electric whisk or freestanding mixer with the paddle attachment, slowly mix together the butter and the icing sugar until fully blended. Mix in the marshmallow fluff, then increase the speed to high and beat until light and fluffy. Place the frosting in the fridge for about 30 minutes to firm up slightly.

      6. Spread the flat side of one of the sponges with about 1 tablespoon of the filling, adding a little more if needed. Sandwich another sponge on top, with the flat side facing down, then repeat with the remaining sponges and filling.

TIP If you can’t find ready-ground pistachio nuts in a shop, whole roasted (unsalted) pistachio nuts will do instead. (You will need 80–100g/3–3½oz of whole nuts for 60g of ground pistachios.) Just shell the nuts and chop them very finely with a sharp knife, or grind them in a food processor with the blade attachment or using a spice grinder, if you have one.

      APRICOT CRUNCHIES

      We love these fruity slices drizzled with melted white chocolate. You can substitute raisins or other small, dried fruits for the sultanas if you like.

      Makes 12 slices

      200g (7oz) soft dried apricots, roughly chopped

      100g (3½oz) sultanas

      50ml (1¾fl oz) orange juice

      200g (7oz) unsalted butter, chilled and diced

      150g (5½oz) wholemeal flour

      150g (5½oz) rolled oats

      ½ tsp finely grated orange zest

      75g (2½oz) soft dark brown sugar

      75g (2½oz) soft light brown sugar

      One 22 x 31cm (9 x 12½in)

      baking tray

      1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the baking tray with baking parchment.

      2. Mix the apricots in a bowl with the sultanas and orange juice, and leave to soak for a few minutes.

      3. Place the butter in a separate large bowl, along with the flour, oats and orange zest. Rub all the ingredients together by hand into a crumb-like consistency, then stir in the dark and light brown sugar.

      4. Drain the orange juice from the dried fruit and stir the fruit into the oat mixture. Tip the mixture into the prepared baking tray, pressing it down into the base and corners of the tin. Bake for 25–30 minutes or until deep golden-brown in colour, then remove from the oven and allow to cool in the tray before cutting into slices.

VARIATION To make these crunchies extra-special, try drizzling about 30g (1oz) melted white chocolate over the top of the cooked mixture and allow to set before cutting into slices.

      CHOCOLATE GUINNESS CAKE

      Rich, dark and chocolaty, the Guinness gives this sponge extra depth and keeps it moist. We’ve matched this cake with tangy cream cheese frosting, which goes just perfectly.

      Serves 12–14

      FOR THE SPONGE

      250ml (9fl oz) Guinness

      250g (9oz) unsalted butter

      80g (3oz) cocoa powder

      400g (14oz) caster sugar

      2 eggs

      1 tsp vanilla essence

      140ml (5fl oz) buttermilk

      280g (10oz) plain flour

      2 tsp bicarbonate of soda

      ½ tsp baking powder

      FOR THE FROSTING

      50g (1¾oz) unsalted butter, softened

      300g (10½oz) icing sugar

      125g (4½oz) full-fat cream cheese (such as Philadelphia)

      Cocoa powder, for dusting (optional)

      One 23cm (9in) diameter

      spring-form cake tin

      1.

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