Recipes: Balmoral chocolate scones | Chocolate Tiffin cake | Classic sponge cake

Balmoral chocolate scones

Ingredients

450g self-raising flour

50g cocoa powder

90g caster sugar

25g baking powder

120g butter

2 eggs

115ml milk

Method: Rub all the dry ingredients together. Add eggs and most of the milk and mix together. Use the last of the milk to collect the crumbs at the bottom of the bowl. Turn on to a floured board and roll to required thickness. We make ours about the thickness of two fingers and use a plain cutter dipped in flour each time we cut a scone. This keeps the sides straight.

Put the scones on a paper lined baking tray. Using one beaten egg, brush the tops of the scones. Bake in oven at 200C for 12 minutes. Allow to stand for ten minutes before using if you can wait.

Chocolate Tiffin cake

Ingredients

225g gingernuts (crushed)

75g flaked almonds

40g cocoa powder

50g caster sugar

125g butter

80g golden syrup

Method

Mix the dry ingredients together. Heat the butter and golden syrup. Pour the warm liquid on to the dry ingredients and mix well. Put into a paper lined tray and chill until set. When set, spread milk chocolate on the top of the slab. Mark with a knife the size of tiffin you wish to have. When the chocolate has set cut the tiffin.

Classic sponge cake

Ingredients

4 eggs

125g caster sugar

95g self-raising flour

500ml double cream

125g caster sugar

Jar of raspberry jam

Icing sugar

Fresh raspberries

Method

Sieve the flour and leave on one side. Whisk the eggs and sugar together, first fast to combine and then slower to make it thick. Using a large spoon, fold the flour into the egg mixture, making sure there are no lumps. Do not over-mix – when all the flour is mixed in, stop.

Spread evenly on a paper-lined tray, 30cm x 22cm. Bake in oven at 220C for approx six minutes or till the surface of the sponge springs back after being pressed. Allow to cool completely.

Remove the paper from the sponge and cut in half and spread raspberry jam on one piece. Whisk the double cream and sugar till stiff and then spread evenly over the jam. Put the other half of sponge (top side uppermost) on to the cream and lightly press down. Chill in fridge and cut into squares when required. Dust with icing sugar and decorate with one single raspberry.