Gingerbread Cupcakes

Less than a week to go until the big day; is everyone else as excited as we are? If you're looking for a way to use up some of that extra energy from the pre-Christmas anticipation, or you'd like a family activity to help distract the kids, then fear not! We have another festive recipe coming your way today, courtesy of Amy over at Baking With Granny.

We've brought you festive bread, biscuits and confectionery, so we thought it was about time that we featured a classic cupcake recipe, which is always a popular treat with adults and kids alike. As cupcakes go, they don't get much more festive than these delectable gingerbread delights, which combine Christmas spices and charm in neat little packages!

These cakes are an ideal way to incorporate your favourite flavours into a bake that isn't as commonly made at Christmas, and it's also far less stressful than trying to put together a gingerbread house!

To see Amy's full recipe, and to browse more of her tasty Christmas bakes, click here


For the Cupcakes

  • 150g of Butter (room temp)
  • 150g of Soft Brown Sugar
  • 3 Eggs
  • 150g of Self-Raising Flour
  • 1 tsp Ground Ginger
  • 11/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Mixed Spice
  • 1 tbsp Treacle
  • 1 tbsp Milk

For the Icing

  • 200g of Butter (room temp)
  • 200g of Icing Sugar
  • 1 tbsp Caramel 
  • Pinch of Ground Cinnamon


Step 1 - Preheat the oven to 170C, and line your cupcake tray with 10 cases

Step 2 - In your mixer, cream the butter and sugar together until they are light and fluffy.

Step 3 -  Sift flour and spices in a separate bowl.

Step 4 - Add One egg into the butter and sugar mixture, until well combined. Add a third of the flour and spices, alternating with the rest of the eggs and flour mixture. This prevents the ingredients from separating.

Step 5 - Following this, add the treacle and milk until just combined.

Step 6 - Using an ice cream scoop, fill each case until they are 1/3 full.

Step 7 - Bake for around 20 mins, until a skewer inserted comes out clean.

To Make the Icing:

Step 1 - In your mixer, combine icing sugar and butter until it is light and fluffy.

Step 2 - Add the caramel and cinnamon for flavour (optional).

Step 3 - Pipe the icing on top of cooled cupcakes, and finish with decorations of your choice, such as mini gingerbread men or crushed biscuits.

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Spiced Pumpkin Brownies

When it comes to getting crafty in the kitchen, there's no season quite like Christmas! Whether you're looking for an affordable gift idea, a thoughtful party favour, or simply a festive treat for your work colleagues, homemade confectionery can be the perfect way to thank your friends and family this festive season. 

Fudge is a real winner when it comes to homemade sweets, and this recipe from Esther at Meadow Brown Bakery combines the classic vanilla flavour, with some pretty, seasonal sprinkles, in order to create a winning gift idea for both experienced bakers and beginners!

Full details of how to create this delicious recipe can be found here

For more guidance, you can also view Esther's instructional video over on Youtube


  • 450g caster sugar
  • 56g of butter
  • 170g can of evaporated milk
  • 130ml of milk
  • 1tsp of vanilla extract
  • Festive sprinkles (optional)

Step 1 - Line an 18cm or 20cm  cake tine with greaseproof paper. Add in some sprinkles to achieve the result pictured above. 

Step 2 - Put all the ingredients except for the vanilla extract in a medium to large, heavy-based saucepan. Heat gently on the hob until sugar has dissolved.

Step 3 - Bring to a gentle boil, until the temperature reaches 116C on the sugar thermometer, or the 'soft ball' stage. Stir occasionally, to prevent the mixture from sticking and burning.

Step 4 - Remove from the heat, and let it sit for 5 mins on a cool surface, before adding the vanilla extract. 

Step 5 - Beat the mixture with a wooden spoon for around 30 seconds, then pour it into the prepared tin.

Step 6 -  Pour the mixture into the prepared tin, and leave until almost set, which should be a about 5 minutes.

Step 7 - Take a sharp knife and cut into squares, before leaving to set and cool completely (cutting when fully set will cause the mixture to crumble and break).

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Christmas Spiced Fruit Loaf

December is just around the corner, which makes it the perfect time to start testing your Christmas baking skills, with a winter warmer recipe that's sure to fill your home with a gloriously festive aroma. To help you do just that, our featured recipe for this week is this Christmas Spiced Fruit Loaf, created by Sammie over at Feasting is Fun

Here at British Bakeware, we always look forward to seeing what delicious creations Sammie will be whipping up next, and luckily for us, the feeling is mutual. Sammie loves using our 3lb Farmouse Loaf Tin to bake savoury and sweet creations over on her blog, and this latest spiced loaf is sure to be a real treat for those who try it!

Filled with dried fruits and Christmas spices, this brioche style loaf is a treat for all the senses, from it's mouth-watering taste to its soft crumb texture!


To find out how to make this festive loaf as a pre-Christmas treat, or as your Christmas morning breakfast, check out the full details for Sammie's recipe here


  • 2 large, free range eggs
  • Approx 320mls of whole milk 
  • 1tsp caster sugar
  • 7g of easy bake dried yeast
  • 500g/1lb/2oz strong 
  • 50g/2oz unsalted butter - at room temp and cut into cubes (plus extra for greasing) 
  • 7g salt
  • 1tsp vanilla bean paste
  • 2tsp ground ginger
  • 1tsp ground ginger
  • 1tsp freshly grated nutmeg
  • 1/2tsp allspice
  • 100g/4oz medjool dates
  • 100g/4oz dried cranberries
  • 50g/2oz glacé cherries&nbsp
  • 1 egg whisked with a teaspoon of water for egg wash

Step 1 - Measure out 320mls of milk into a microwavable jug, and zap on full power for 20 secs. Stir and check the temperature, which should be at body temperature. If it is a little too warm, leave to one side to cool.

Step 2 - Into the slightly warmed milk, add 2 whole eggs, which should create a total volume of 350 mls. Tip away an excess milk.

Step 3 - Pour the milk and eggs into the large bowl of a stand mixer.

Step 4 - Next add the sugar a yeast, before stirring with a spoon to break up the eggs and mix the ingredients.

Step 5 -  Now add the flour on top of the liquid ingredients. This forms a barrier so that the yeast does not come into contact with the salt.

Step 6 - Add the salt and cubes of butter.

Step 7 - Fit the dough hook, and mix on a slow speed for 10 mins.

Step 8 - While this is mixing, prep the fruit. Remove the stones from the dates and cut in half, before cutting each half into 4 pieces. Cut the cherries into quarters, before placing the cherries, dates and cranberries in a bowl together.

Step 9 - After 10 mins, stop the mixer  and lift the dough hook, and stretch a small piece of dough. It is properly kneaded when it can stretch without tearing, thinly enough to see light through it.

Step 10 - If the dough tears, lower the hook, and continue mixing for a further 2 minutes, after which test it again.

Step 11 - Once the dough passes the test, add the fruit and spices, before lowering the hook, and mixing on a low speed for a further 2 mins.

Step 12 - After the fruit is incorporated, stop the mixer and lift the dough hook.

Step 13 - Use clean hands to crape out the dough and place it into a bowl.

Step 14 - Cover the bowl with a clean tea towel, and place it somewhere warm, and away from drafts. Leave to double in size.

Step 15 - Due to the spices, the action of the yeast may slow, so this could take up to 2hrs or more.

Step 16 - While proving, thoroughly grease your loaf tin with butter.

Step 17 - Once the dough is ready, scrape onto a lightly floured surface.

Step 18 - Press the dough into a rough rectangular shape, folding the bottom third up, and the top third down, so that it slightly overlaps the previous fold.

Step 19 - Finally, tuck either side under, leaving you with an oval-ish shape. Place into the loaf tin, and cover with the tea towel again leaving to double in size once more.

Step 20 - While the dough is proving, preheat the over to 240C/22C fan, gas mark 8.

Step 21 - Once dough is ready, remove the towel and prush over the egg wash, using a pastry brush.

Step 22 - Place into the centre of a preheated oven, and bake for ten mins, before reducing to 220C/200C fan. Continue to bake for 20 mins.

Step 23 - Turn the loaf out onto a cooling rack, and rap the base of the loaf with your knuckle. The bread is baked if it produces a hollow sound. If not, place back into the oven, and check every 5 mins until baked.


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Picture this, it’s Christmas Eve and you looking for something to do with the children to distract them from the fact that Santa is on his way! These Vanilla Christmas Cookies are the perfect Christmas treat for you and your children this Christmas!

We are all guilty of having an extra sweet tooth at Christmas time! These Vanilla Christmas Cookies are the perfect pre-Christmas treat and a great way to entertain your children in the days leading up to Christmas. Very simple to make, these Vanilla Christmas Cookies take just 12 minutes to bake and you can decorate them as you wish to fill your home with Christmas spirit! We love these cookies and thanks to the people at BBC Good Food, you can bake them at home! Merry Christmas!



For the Cookies

  • 140g of icing sugar
  • 2 tbsp caster sugar
  • 375g of plain flour
  • 1 tsp of vanilla extract
  • 1 egg yolk

For Decoration

  • 200g of icing sugar
  • Edible silver and gold balls
  • 2 metres of thin ribbon cut in to 10cm lengths
  • Edible food colouring


Step 1-Take a large mixing bowl and pour the egg yolk, 250g of butter, 1 tsp of vanilla extract and the 140g of icing sugar in. Mix together using a wooden spoon until you are happy that it is well combined. Then add in the 375g of plain flour to make the dough. You should mix this until it is rather firm in consistency. Once you are happy with the mixture, shape it in to two flat discs and wrap it in clingfilm. Place it in your refrigerator for no more than half an hour. Preheat your oven to 190 degrees celcius/170 degrees celcius for a fan oven/gas mark 5.

Step 2-Take the dough out of your refrigerator and remove the clingfilm. Pour some flour on to your kitchen surface and roll the dough to the thickness of two £1 coins, then cut the dough using a Christmas shaped cookie cutter. Line two baking sheets or baking trays with baking paper, before placing each piece of dough on the sheet. Cut a small hole in the top of each cookie with a skewer or the end of a teaspoon. Place in the centre of your preheated oven and cook for between 10 and 12 minutes.

Step 3-Remove the cookies from the oven when they start to turn a delicious golden brown colour. Place on a plate or wire cooling rack to allow them to cool down properly. Now you can start making the icing by adding a few drops of cold water to the icing sugar and mixing. You want the icing to be quite thick but still a bit runny. Add the food colouring if you wish, but you don’t need to. Spread this on the cookies before decorating further with the edible golden and silver balls.

Source: BBC Good Food 

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These quick quesadillas are a fantastic idea for your party this New Year’s Eve, they take virtually no time at all to prepare and cook, and your party guests will love the flavours from the pineapple salsa and guacamole!

After a busy Christmas with a lot of complicated food, we can imagine that you want to keep the food simple for New Year’s Eve without losing any of the flavour of the food. Well these quick quesadillas are a fantastic dish to serve your guests! The recipe is courtesy of Jamie Oliver, so you know it is going to be fantastic! The sweet finish of the pineapple is backed up with the heat from the chilli, and this is excellently complimented by the creamy taste of the cheese in the quesadillas themselves. So have a go at this fantastic recipe and your guests won’t be disappointed!



  • 250g cottage cheese
  • Juice of half a lime
  • 1 finely chopped yellow pepper
  • 1 finely chopped red pepper
  • 1 red chilli
  • Half a bunch of fresh coriander
  • 120g cheddar cheese
  • 4 large flour tortillas

For the Pineapple Salsa

  • 227g tinned pineapple rings, chopped
  • Olive Oil
  • Half a Lime
  • Half a teaspoon of black mustard seeds
  • Half a red chilli

For the Guacamole

  • 2 ripe avocados (halved and stoned)
  • Half a bunch of fresh coriander
  • Half a red onion, grated
  • 1 red chilli, deseeded and chopped
  • Juice of 2 limes
  • 2 tomatoes, chopped


Step 1-Start with your pineapple salsa. Set your hob or hotplate to a medium-high heat and add a dash of oil, the mustard seeds and the chilli. Once the smell starts to release, add the pineapple and the juice and some black pepper. Cook until this solution turns thicker and starts to bind and become sticky. Squeeze the juice of the lime in and set aside in a dish to serve later.

Step 2-The next part to do is the guacamole. Take the already halved and stoned avocados and scrape the flesh of both avocados in to a mixing bowl. Add in the grated red onion, lime juice, chilli and coriander. Add as much salt and black pepper as you want, then add the tomatoes. Mix it together well either using an electric blender or just your hands.

Step 3-Add the lime juice and salt and pepper in to the cottage cheese and stir together. To make the quesadillas, mix the cheddar cheese in with the coriander, peppers and chilli and spread across two of the flour tortillas, and then add the other two tortillas on top.

Step 4-Cook in your oven or grill for 3 minutes or so on either side of the quesadilla until they turn a delicious golden brown colour and the cheese melts.

Step 5-That’s it, simply cut up and serve with the pineapple salsa and guacamole. Enjoy!

Source: Jamie Oliver 

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