Easter Fairy Cakes

Fairy cakes are smaller than cupcakes and therefore ideal for younger children. This simple recipe is one I've had since my children were small and it was probably the first thing they learnt how to bake. It makes 12 fairy cakes but if you're catering for a large gathering, simply double or triple the amount.

125g unsalted butter

125g caster sugar

125g self-raising flour, sieved

2 large eggs

½ tsp vanilla extract

2-3 tblsp milk

You will need a 12-bun tin lined with paper cases.

Preheat the oven to 180ºC

Cream the butter and sugar until pale and fluffy. Add the vanilla extract and the eggs, one at a time, alternating with a spoonful of flour. Then add the remainder of the flour and mix well. If you need to loosen the mixture, add a splash of milk.

Spoon the mixture into the cases and put in the oven. Bake for about 15-20 minutes or until golden. Remove from the oven and allow to cool on a rack before icing.

I used the butter icing below with a few drops of yellow food colouring, but you could just add a few drops of water to the icing sugar and scatter sugar sprinkles or a handful of sweets on top!

Butter Icing

100g unsalted butter, softened

100g icing sugar, sieved

your choice of food colouring

Whisk the softened butter in a bowl and gradually add the icing sugar. If you tip it all in at once, you'll just get an icing sugar cloud! Pipe the icing onto the cakes and top with a chocolate egg or two.

Check out my other Easter treats including mini chocolate Easter nests.

Celeriac Soup

Celeriac, also known as celery root, is an extremely versatile winter root vegetable. Its knobbly, bulbous appearance is not unlike that of a turnip and its mild celery flavour has become very popular with chefs over the last decade or so - think celeriac purée and celeriac mash. It can also be eaten raw in a coleslaw, a crunchy winter salad or in a creamy French remoulade. The options are endless!

Here's a celeriac soup recipe from my collection which I've changed slightly and increased the quantities to serve 4-6 people.

50g butter

1 tbsp olive oil

1 small onion, peeled and sliced

2 medium leeks, sliced

1 garlic clove, finely chopped

750g celeriac, peeled and cubed

1 tsp dried thyme

1200ml chicken or vegetable stock

100ml double cream

salt and pepper

Heat the butter and oil in a large saucepan and when melted, add the sliced onion and leeks. Put the lid on and cook over a low heat for 10 minutes stirring regularly.

Add the garlic, chopped celeriac and thyme, give it all a good stir and cook for a further 10 minutes.

Pour in the stock and bring to a gentle simmer. Cook uncovered for 25 minutes or until the celeriac is tender. Then turn off the heat.

Allow to cool slightly before blending in the pan with a stick blender. You could also purée this in a food processor. Then add the cream and check the seasoning.

To serve, ladle into warmed bowls and top with a scattering of celery leaves, if you have them, and some homemade croûtons.

Citrus syrup cake

A light and moist cake which can be served with a cup of tea or with whipped cream for a summer dessert. This is similar to my lemon drizzle cake but this time, I've used an orange and a lemon and made the crunchy icing into a citrus syrup. Obviously, if you prefer the crunch, use either fruit and follow the instructions for the lemon drizzle cake topping.

I've used a 22cm square tin but you could also use a round sandwich cake tin. Either way, butter and flour the tin or line it with greaseproof paper.

115g plain flour, sieved

115g ground almonds

1 tsp baking powder

225g unsalted butter

225g caster sugar

zest of 1 orange

zest of 1 lemon

3 large eggs

Syrup – juice of 1 lemon and 1 orange, 100g golden granulated sugar

Preheat the oven to 180ºC.

Cream the butter and sugar together until pale and fluffy. Stir in the grated zest. Add the eggs one at a time alternating with a tablespoon of flour to stop it curdling and then add the remaining flour, baking powder and ground almonds. Mix thoroughly.

Spoon into your prepared cake tin and bake for 20 minutes. Stick a skewer into the middle of the cake and if it comes out clean, it's done! If not, give it another 5 minutes in the oven.

To make the syrup, juice the lemon and orange and pour into a small saucepan. Stir in the sugar and bring to the boil. Turn down the heat and let the liquid reduce by about a third.

I've used a golden granulated sugar because that's what I had in the cupboard but you could also use white granulated sugar. In fact, that is probably better if you're going with the crunchy topping.

Remove the cake from the oven and allow to cool slightly before piercing the sponge a few times with a skewer. Then drizzle the syrup slowly over the top and watch it soak into the cake. You may not need all of it.

Leave the cake in the tin until it has cooled completely and then cut into slices and serve.

Whipped cream or crème fraîche optional!