Lamb Brand Ground Almonds, 300g

Lamb Brand Golden Raisins, 200g

Lamb Brand Corn Flour, 2 tbsp

Lamb Brand Vanilla

Lamb Brand Almonds, whole (for decoration)

Fiamma Chickpeas (water), 4tbsp

Water, 30ml

Fresh Lemon juice, 1/2 tbsp

Fresh Lemon Zest, 1/2 tspn

Tangerine Zest, 1/2 tspn

All you will need is:

Lamb Brand Red or Black Beans, cooked 250g

Lamb Brand Sugar, 120g

Lamb Brand Wholemeal Flour, 60g

Lamb Brand Pecan Nuts, chopped (or any other type of nut),50g + 25g

Lamb Brand Baking Powder, 1 tbsp.

Skimmed milk (or any other type of milk alternative), 125ml

Cocoa powder, 60

Egg, beaten 1

Olive or coconut oil, 2 tbsp.

Tahini or nut butter, 2 tbsp.

Lamb Brand Flour, 550g

Lamb Brand Brown Sugar, 400g

Lamb Brand Aniseed, 3tbsp. lightly crushed

Lamb Brand Cinnamon, 1tsp.

Lamb Brand Cloves, 1tsp.

Lamb Brand Baking Powder, 1tsp.

Eggs, 4 separated

Lemon, 1 zest

Orange, 1 zest

For the royal icing:

Lamb Brand Icing Sugar, 300g sifted

Lemon, squeezed 1/2

Egg white, 1

Food colouring

Lamb Brand Roasted Hazelnuts, 250g crushed + extra for decoration

Lamb Brand Icing Sugar, 100g

Lamb Brand Breadcrumbs, 90g

Lamb Brand Vanilla Powder, pinch

Icam Dark Chocolate, 150g

Icam Cooking Chocolate, (100g dark and 100g milk chocolate)

Fresh cream, 150ml

Digestive biscuits, 125g

Vermouth, 100ml

Morning Coffee, 100g

Brandy, 30ml

Cocoa Powder, 2tbsp

Lamb Brand Self Raising Flour, 225g

Lamb Brand Castor Sugar, 225g

Lamb Brand Pulses Mix, 1 pkt

Lamb Brand Baking Powder, 1tsp.

Lamb Brand Table Salt, pinch

Rayner's Vanilla Essence, 1tbsp.

Margarine, 225g

Milk, 75ml

Eggs, 5

For Decoration:

Lamb Brand Topping Mix

Lamb Brand Dark Chocolate Flakes

Lamb Brand Victorian Sponge Cake Mix, 400g

Water 150ml

Eggs 3

All you will need is:

For the Cupcakes:

Lamb Brand Victorian Sponge Cake Mix, 400g

Eggs 3

Water 150ml

For the Filling:

Lamb Brand Icing Sugar 100g

Lamb Brand Icing Sugar 2 tbsp. , for dusting

Lamb Brand Vanilla Powder 1 tsp

Margarine 50g

Raspberry Jam 2 tbsp 

1. Prepare the Victorian Sponge Cake Mix as per packet instructions. 
2. Spoon the mixture into the paper cases and bake in the preheated oven for about 17 minutes, until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.

For the butter cream:

1. Cream the margarine and gradually sift the icing sugar into the mixture, and cream together. 
2. Add the vanilla powder, and stir. 

• Carefully slice the top off each cake, then cut each top in half. 
• Spoon a dollop of jam and then butter cream into the middle of each cake. Then top with the two halves, setting them at an angle to resemble wings. 
• Dust with icing sugar if you wish and serve.

Makes: A baking tray of 35cm x 25cm x 6cm

Lamb Brand sugar, 125g

Lamb Brand Ground Almonds, 75g

Lamb Brand Coconut, 50g

Lamb Brand Sultanas, 25 g

Lamb Brand Candied Peel, 25g

Lamb Brand Dark Chocolate, 25g

Lamb Brand Mixed Spice, 1/4 tsp.

Lamb Brand Cinnamon, 1/4 tsp

Lamb Brand Nutmeg, pinch

Rayners Vanilla Essence, 4 drops

Loaf of bread and you can use up your stale bread, 1

Butter (melted), 150g

Custard powder, 70g

Eggs, 4

Cocoa powder, 4 tbsp.

Jam, 2 tbsp.

Lemon Zest, 1/4

Orange Zest, 1/4

Liquor, 1 shot

Milk, enough to bring the mix dropping consistency and more for soaking the bread

Lamb Brand Plain Flour, 300g

Lamb Brand Coconut, 300g

Lamb Brand White Sugar, 200g

Lamb Brand Salt, pinch

Lamb Brand Icing Sugar

Rayner’s Vanilla Essence Butter, 200g

Eggs, 4

Fresh squeezed lemons, 2

Lamb Brand Self-Raising Flour, 200g

Lamb Brand Oats, 100g

Lamb Brand Corn Flour, 1 tbsp.

Lamb Brand Bicarbonate of Soda 1 tsp.

Lamb Brand Ground Cinnamon, 1 tsp

Lamb Brand Baking Powder, 1/2 tsp.

• Mix these 5 ingredients together in a large bowl

Grated carrots, 180g

Grated orange zest, 2

• Mix these 2 ingredients together in another bowl

Lamb Brand Golden Raisins, 200g

Sunflower oil, 75ml

Eggs, 4

Squeezed Orange Juice, 2

• Blend these 4 ingredients together until the mixture is smooth and consistent

Lamb Brand Sugar, 100g

Lamb Brand Cloves, 10

Lamb Brand Star Anise, 5

Lamb Brand Cinnamon stick, 1

Lamb Brand Coriander Seeds, 1 tsp.

Watermelon Rind, 375g

White / Apple cider vinegar, 100ml

Water, 100ml

Fresh Lemon, thinly sliced 5

Orange, Zest of 1

For brine:

Lamb Brand Salt, 2 tsp.

Water, 200ml

Lamb Brand Wholemeal Flour, 75g

Lamb Brand Oats, 75g

Lamb Brand Walnuts, chopped 75g

Lamb Brand Sugar, 50g

Lamb Brand Salt, pinch

Lamb Brand Cinnamon, ½ tsp.

Loquats (naspli), peeled and chopped 300g

Coconut oil, melted 75g

Fresh local orange juice and zest, 1

Makes a 7-inch spring-form pan

For the Base / Crust:

Lamb Brand Almonds, 250

Vita Natura Dates, 175g / 10-12

Water, 3tbs

For Filling:

Lamb Brand Cashews, soaked for 3 or more hours or overnight (if less time, soak in hot water, 400g

Fresh Local Strawberries, pureed 275g

Coconut oil, melted 125ml

Agave syrup / Honey / Maple syrup 100ml

Water 100ml

Lemon, squeezed 1

Medium beet, cooked and pureed, 1

For Strawberry Coulis:

Lamb Brand Castor Sugar, 50g

Rayner's Vanilla Essence, 1tsp

Fresh Local Strawberries, 450g

Water, 2tbsp

Optional Decorative Toppings:

Fresh strawberries

Dried strawberries & strawberry powder

Fresh pink and red flowers

Makes: 6

Lamb Brand Pure Ground Almonds 200g

Lamb Brand White Flour 100g

Lamb Brand Wholemeal Flour 100g

Lamb Brand Demerara Sugar 75g

Lamb Brand Baking Powder 1 tsp.

Lamb Brand Mixed Spice 1 tsp.

Lamb Brand Roasted Almonds, Chopped

Water 50ml

Honey 2 tbsp.

Cocoa Powder 1 tbsp.

Orange Flower Water 1 tsp. 

Zest of ½ a lemon

Zest of ½ an orange  

For pancakes:

Lamb Brand Plain Flour 350g

Lamb Brand Granulated Sugar 2 tbsp.

Lamb Brand Vanilla Powder 2 tsp.

Lamb Brand Baking Powder 2 tsp.

Lamb Brand Bicarbonate of Soda ½ tsp.

Milk 500ml

Blueberries 100g, plus more to decorate

Coconut Oil 4-5 tbsp. 

Melted Butter 4 tbsp.

Eggs 2

For maca caramel sauce:

Lamb Brand Table Salt, pinch

Water 275ml

Dates 140g

Maca Powder 1 tbsp. 

Makes 12 to 15 cookies. 

Lamb Brand Self-raising Flour 200g

Lamb Brand Pure Ground Almonds 200g

Lamb Brand Castor Sugar 200g

Lamb Brand Blanched Almonds 100g, roasted and chopped - optional for decoration

Lamb Brand Vanilla Powder, pinch

Margarine 50g

Eggs 2, beaten

Lemon Rind, finely grated

Makes: 6-8 servings

Lamb Brand Castor Sugar 150g

Lamb Brand Plain Flour 90g

Lamb Brand Salt ½ tsp.

Whole Milk 375ml

Lemon Juice 80ml (juice of 3 lemons)

Large Eggs 4, separated

Lemon Zest 2 tsp.

Fresh berries, for serving

Makes 1 cake / 16 servings

For the cake:

Lamb Brand Self-raising Flour 350g

Lamb Brand Castor Sugar 150g

Lamb Brand Ground Cardamom 2 tsp.

Lamb Brand Vanilla Powder 1 tsp.

Olive Oil 120ml

Freshly Squeezed Orange Juice 120ml

Eggs 2

Zest of 2 oranges  

For the glaze:

Lamb Brand Icing Sugar 125g

Orange Juice 2-3 tbsp

For garnish 

Orange slices & wedges

Orange leaves

Edible flowers 

Serves 4 as a meal or 8 as appetizer

Makes 8 aubergine halves

For the stuffed aubergines:

Lamb Brand Chickpeas 500g, cooked

Lamb Brand Pine Nuts 50g

Lamb Brand Cinnamon Sticks 4

Lamb Brand Castor Sugar 2 tsp, divided 

Lamb Brand Smoked Paprika 1½ tbsp.

Lamb Brand Ground Cinnamon 1½ tbsp.

Lamb Brand Ground Cumin 1tsp.

Lamb Brand Salt, to taste

Lamb Brand Pepper, to taste

Water 150ml

Fresh Parsley 20g, chopped, plus more for garnish

Olive Oil 6 tbsp., divided

Medium Aubergines 4 (about 1.2kg), halved lengthwise

Medium Onion 2, finely chopped  

Tomato Paste 2 tbsp.  

Lemon Juice 1½ tbsp

Tamarind Paste  1 tsp

For the lemon tahini dressing:

Tahini 40g

Zest & Juice of 1 Lemon

Garlic Clove 1

Honey / Agave Syrup 2 tbsp.

This chia pudding could be put in small mason jars or even squeeze pouches to be included for school lunches.

Serves: 4

Lamb Brand Chia Seeds 9 tbsp.

Lamb Brand Vanilla Powder 2 tsp.

Lamb Brand Nuts or Seeds

Lamb Brand Dried Fruit

Milk of your choice 750ml

Honey 2 tbsp.

Serves: 6-8

Lamb Brand Brown Sugar 4 tbsp

Lamb Brand Mixes Spice 2 tsp

Lamb Brand Fine Table Salt, pinch

Icam Dark Chocolate 40g

Shelled Chestnuts 100g, soaked overnight

Cocoa Powder 40g

Zest of 1 orange

Zest of 1 mandarin

Vanilla pod 1

Tot of Cointreau or Rum [optional]

Lamb Brand Plain Flour 100g 

Lamb Brand Brown Sugar 100g

Peeled Chestnuts 300g, soaked overnight

Butter 100g

Egg Yolks 2

Egg White 1

Preparation Time: 45mins

Cooling / Resting time 2hrs

For the Crust

Lamb Brand Pecans 100g

Ginger Biscuits 15

Coconut Oil 1 tbsp

For the Filling

Lamb Brand Vanilla Powder 1/2 tsp

Vita Natura Dates 12

Maple Syrup 1 tbsp

Marmalade 1 tsp

Pumpkin Pie Spice 1/2 tsp

Butternut Squash 1/2 (to make 14tbsp pumpkin puree) 

For the Muffin Mixture:

Lamb Brand Wholemeal Flour 175g

Lamb Brand Plain Flour 100g

Lamb Brand Brown Sugar 30g

Lamb Brand Mixed Spice 2tsp

Lamb Brand Cornflour 1 tbsp

Lamb Brand Baking Powder 1 tsp

Lamb Brand Bicarbonate of Soda 1 tsp

Lamb Brand Table Salt 1/2 tsp

Lamb Brand Oats & Pumpkin Seeds, for sprinkling on top

Pumpkin Pure 250g

Coconut Oil 75ml

Maple Syrup 60ml

Milk 50ml

Eggs 2

For the Tahini Graze:

Lamb Brand Cornflour 1 tbsp

Lamb Brand Vanilla Powder 1/2 tsp

Stevia 80g

Tahini 60ml

Milk 5 tbsp

FOR AMARETTI BISCUITS:

Lamb Brand Pure Ground Almonds 280g

Lamb Brand Castor Sugar 280g

Lamb Brand Pistachios 100g, ground

Lamb Brand Pistachios 15, whole

Amaretto Liquor 30ml

Egg Whites 3

Vanilla Extract 1/4 tsp

FOR ROLLING:

Lamb Brand Castor Sugar 3 heaped tbsp

Lamb Brand Icing Sugar 3 heaped tbsp 

Makes about 24 cookies.

Lamb Brand Coconut, 3 cups

Lamb Brand White Granulated Sugar 1/2 cup

Lamb Brand Vanilla Powder 1/2 tsp

Lamb Brand Table Salt 1/4 tsp

Lamb Brand Glace Cherries 12, for decoration

Egg Whites 4, large

Prep: 1 hr 15 min

Cook: 15 min

Yield: One recipe of dough makes one  

Level:Easy

For the Dough:

Lamb Brand Plain Flour 2 cups

Lamb Brand Brown Sugar 1/2 cup

Lamb Brand Ground Cinnamon 1 tbsp

Lamb Brand Ground Ginger 1 tbsp

Lamb Brand Ground Cloves 1 1/2 tsp

Lamb Brand Baking Powder 1 tsp

Butter 1/2 cup

Light Molasses 1/4 cup

Water 2 tbsp

For Royal Icing:

Lamb Brand Icing Sugar 450g, sifted if lumpy

Large Egg Whites 1 to 2

Lemon Juice 1 tsp

For Assemblage & Decoration:

Lamb Brand Rainbow Buttons

Lamb Brand Rainbow Vermicelli 

Royal Icing 

For the filling

Lamb Brand Walnut Kernels 200g

Vita Natura Figs Garland 200g

Vita Natura Dates 200g

Hello Orange Juice, enough to cover figs and dates

Cooking Brandy 50ml

For the pastry

Lamb Brand Plain Auntie's Mix Flour 500g

Lamb Brand Castor Sugar 160g

Lamb Brand Vanilla Powder 1/2 tsp

Butter 220g

Eggs 2

FOR THE CAKE:

Lamb Brand Roasted Hazelnuts 100g

Icam Chocolate 115g, a combination of milk and dark chocolate  

Digestive Biscuits 200g

Butter 115g

Nutella 4 tbsp

Heavy Cream 2tbsp

FOR THE CHOCOLATE HAZELNUT GANACHE:

Icam Chocolate 115g, a combination of milk and dark chocolate  

Nutella 4 tbsp

Heavy Cream 1/2 cup

FOR THE POACHED PEAR:

Lamb Brand Castor Sugar 100g

Lamb Brand Cinnamon Sticks 2

Lamb Brand Star Anise 2

Orange Juice 250ml

Water 250ml

Pears 3

Orange Rind 

Lamb Brand Plain Flour 3 cups

Lamb Brand Baking Powder 2 tbsp

Lamb Brand Vanilla Powder 1 tsp

Lamb Brand Castor Sugar 1/2 cup

Cocoa Powder 3 cups

Eggs 3

Lemonade 1 cup

Oil 1 cup

For Decoration:

Lamb Brand Rainbow Vermicelli

Icam Milk Chocolate

Lamb Brand Walnut Kernals 200g

Lamb Brand Sultanas 75g

Lamb Brand Candied Peel 50g

Lamb Brand Flour 5 tbsp

Lamb Brand White Granulated Sugar 5 tbsp

Lamb Brand Cinnamon 1/2 tsp

Lamb Brand Ground Cloves 1/4 tsp

Lamb Brand Red Almonds, handful

Vita Natura Dates 200g

Vita Natura Figs 100g

Eggs 2, seperated

Milk 2 tbsp

Lamb Brand Medium Oats 2 cups

Lamb Brand Sultanas 1/2 cup

Lamb Brand Coconut 1/4 cup

Lamb Brand Sunflower Seeds 2 tsp

Lamb Brand Cinnamon 1 tsp

Lamb Brand Chia Seeds 1 tsp

Lamb Brand Hemp Seeds 1 tsp

Bananas 3, ripe

Honey 1/4 cup

Greek Yoghurt, to serve

Lamb Brand Golden Raisins 100g

Lamb Brand Walnuts 50g, finely chopped

Lamb Brand Medium Oats 2 tbsp

Lamb Brand Sesame Seeds 2 tbsp

Lamb Brand Mixed Spice 1 tsp

Over Ripe Pear 250g

Over Ripe Apples 250g

Digestive Biscuits 75g

Honey 2 tbsp

Butter 2 tbsp

Lamb Brand Plain Flour 1 cup

Lamb Brand White Granulated Sugar 1 tbsp

Lamb Brand Vanilla Powder 1/2 tsp

Lamb Brand Table Salt pinch

Eggs 2

Milk 1 cup

Butter (for pan)

For the Chocolate Brownie Base

Lamb Brand White Graulated Sugar 650g

Lamb Brand Plain Flour 360g

Lamb Brand Walnuts 60g, chopped

Lamb Brand Baking Powder 3 tsp

Lamb Brand Vanilla Powder ½ tsp

Butter 300g

Cocoa Powder 90g

Eggs 6 Marsala, dash (optional)

For the Chocolate Discs

Icam Milk Chocolate 140g, tempered

For the Ganache

Icam Milk Chocolate 200g

Icam Dark Chocolate 80g

Cream 100 ml

Serves 12

Lamb Brand Medium Oats 200g

Lamb Brand Brown Sugar 80g

Lamb Brand Walnuts 80g

Lamb Brand Pistacchios 80g

Lamb Brand Pumpkin Seeds 50g

Lamb Brand Sesame Seeds 50g

Lamb Brand Desiccated Coconut 2 tbsp

Icam Chocolate, melted

Butter 150g

Honey 80ml

Serves 2

For the risotto

Lamb Brand Castor Sugar 100g

Lamb Brand Arborio Rice 1 cup

Lamb Brand Cinnamon Stick

Icam Dark Chocolate 200g

Fresh Cream 50ml

Water 2 cups

Butter 2 spoons

Milk 1 cup

Dark Rum 1tot

Vanilla pod

Zest & Juice of 1 Orange

Ingredients for Salsa

Pineapple Cubes in Syrup 1 small can

Fresh Red Chilli

Chopped fresh Mint

Ingredients for Caramel

Lamb Brand Caster Sugar

Lamb Brand Coarse Sea Salt

Water

For the dough:

Lamb Brand Aunties Mix 2kg

Lamb Brand White Sugar 300g

Lamb Brand Cardamom 2 tbsp

Lamb Brand Table Salt 1 tbsp

SAF Yeast 90g

Milk 1ltr

Butter 250g

For the filling:

Lamb Brand Icing Sugar 4 tsp

Lamb Brand White Granulated Sugar 4 tsp

Lamb Brand Cinnamon

Butter 4 tsp

For the glaze:

Lamb Brand Chocolate Flakes

Egg 1

Milk 1 tbsp

Also ideal to eat as a snack at your work place.

Lamb Brand Demerara Sugar 300g

Lamb Brand Self-raising Flour 250g

Lamb Brand Coconut 100g

Lamb Brand Sultanas 100g

Lamb Brand Walnuts 25g, chopped

Lamb Brand Ground Cinnamon 2 tsps

Lamb Brand Vanilla Powder ½ tsp

Carrots 100g, grated

Vegetable Oil 100ml

Butter 100g, melted

Eggs 2, beaten

Serve with some cream, custard or ice cream.

Lamb Brand Sultanas 50g

Lamb Brand Demerara Sugar 40g

Lamb Brand Ground Cinnamon ½ tsp

Apples 4, peeled, cored and cut into chunks

Strawberries 1 box

Lemon 1, grated rind

Lemon 1, juiced

For the crumble topping

Lamb Brand Plain Flour 125g

Lamb Brand 100g Mixed Nuts, roughly chopped

Lamb Brand Soft Brown Sugar 75g

Lamb Brand Demerara Sugar 50g

Lamb Brand Medium Oats 50g

Lamb Brand Ground Cinnamon ½ tsp

Salted Butter, 150g cut into chunks

Panna Spray

Serves 10

For the Cake

Lamb Brand Castor Sugar 250g

Lamb Brand Plain Flour 170g

Lamb Brand Coconut 80g

Lamb Brand Vanilla Powder 1 tsp

Lamb Brand Baking Powder ½ tsp

Greek Yoghurt 200g

Butter 160g, softened

Eggs 4

Zest of 2 Limes

Juice of 1 Lime

For the frosting

Icam White Chocolate 100g, melted

Whipped Cream 300g

Cream Cheese 200g

Few Blueberries

You will need extra grated lime zest to decorate

For the hazelnut meringues

Lamb Brand Castor Sugar 160g

Lamb Brand Hazelnuts 90g, chopped

Lamb Brand Corn flour 1tbsp

Rayner’s Red Food Colouring, few drops

Egg Whites 3

For the filling:

Sweet Cream 200ml

Cold Custard 150ml

Zest of an Orange

Fresh Strawberries

Warm glazing jelly to decorate

Serves 4

For the pears

Lamb Brand Castor Sugar 500g

Lamb Brand Cinnamon Stick 1

Lamb Brand Cloves 4

Lamb Brand Star Anise 1

Lemon Zest 2 strips

Pears 4 large or 8 small, peeled with stalk on

Piece root ginger, peeled and sliced

For the chocolate sauce

Lamb Brand Ground Cinnamon, pinch

Icam Dark Chocolate 75g

Fresh Cream 75ml

Lamb Brand Self-raising Flour 150g

Lamb Brand Oats 100g

Lamb Brand Brown Sugar 80g

Lamb Brand Chopped Hazelnuts 80g

Lamb Brand Vanilla Powder 1 tsp

Lamb Brand Icing Sugar for dusting

Margarine 225g

Ripe Pears 3

Chocolate Chips 2 tbsp

Ginger 2/3 pieces of stem

Serves 12

For the base

Butter 70g, melted

Bourbon Biscuits 1 packet, crushed

For the filling

Lamb Brand Brown Sugar 250g

Icam Dark Chocolate 250g

Double Cream 250g

Pink Salt Flakes 1 tsp

For the praline

Lamb Brand Castor Sugar 100g

Lamb Brand Walnuts 60g, toasted

Water 2-3 tbsp

Serves 12

For the Cake

Lamb Brand Self-raising flour 350g

Lamb Brand Dried Mixed Fruit 350g

Lamb Brand Castor Sugar 200g

Lamb Brand Brown Sugar 100g

Lamb Brand Glace Cherries 100g

Lamb Brand Blanched Almonds 50g

Lamb Brand Mixed Spice 2 tsp

Margarine 200g

Marzipan 150g

Large Eggs 4

Zest and juice of one orange

To decorate

Lamb Brand Icing Sugar 200g

Lamb Brand Toasted Mixed Nuts and Glace Cherries

Rayner’s Yellow Food Colouring

Milk 2 tbsp

Lamb Brand Blanched Almonds 240g, toasted

Lamb Brand Castor Sugar 220g

Lamb Brand Rice Paper 4 sheets

Honey 180ml

Egg White 1

Rose Water 1 tbsp

Lamb Brand Brown Sugar 4 tbsp

Lamb Brand Ground Ginger

Lamb Brand Ground Cinnamon

Lamb Brand Ground Nutmeg

Lamb Brand Ground Cloves

Lamb Brand Ground Cardamom

Lamb Brand Crushed Roasted Hazelnuts

Pears 4

Sheet Puff Pastry

Clotted Cream 1 jar

Zest and Juice of a Lemon

Apricot Jam for Glazing

For the honeycomb

Lamb Brand Castor Sugar 200g

Lamb Brand Bicarbonate of Soda 2 tsp

Golden Syrup 5 tbsp

Lamb Brand Self-Raising Flour 175g

Lamb Brand Soft Brown Sugar 140g

Lamb Brand Glacé Cherries, 25g quartered 

Lamb Brand Sultanas 25g

Lamb Brand Black Currants 25g

Lamb Brand Mixed Peel 25g

Lamb Brand Ground Nutmeg, pinch

Lamb Brand Table Salt, pinch

Unsalted Butter, softened 175, plus extra for greasing

Eggs 2, beaten

Orange Zest 1

Lemon Zest 1

Lamb Brand Plain Flour 125g

Lamb Brand Mixed Cherries 125g

Lamb Brand Castor Sugar 110g

Lamb Brand Almond Flakes 60g

Lamb Brand Konfettura 60g

Lamb Brand Ground Ginger 60g

Rayner Almond Essence 1tsp

Egg Whites 3

Lamb Brand Sultanas 200g

Lamb Brand Auntie’s Mix Flour 2 cups

Lamb Brand White Granulated Sugar 1 cup

Lamb Brand Vanilla Powder 2 tbsp

Lamb Brand Ground Cinnamon 1 tsp

Lamb Brand Baking Soda 1 tsp

Lamb Brand Ground Nutmeg ½ tsp

Rayners Vanilla Extract 1 tsp

Unsalted Butter 110g

Ripe Bananas 3, mashed with a fork

Large Eggs 2

For the cake

Lamb Brand Self-raising Flour 260g

Lamb Brand Castor Sugar 100g

Lamb Brand Table Salt 1/4 tsp

Rayner's Red Food Colouring Yoghurt 245g

Vegetable Oil 180ml

Lemon Juice 3 tsp

Eggs 2

Zest of 2 Lemons

For the frosting

Lamb Brand Icing Sugar 200g

Lamb Brand Vanilla Powder 1 tsp

Margarine 100g

Rayner's Pink Food Colouring

Red and Pink Dredges

For the cookies

Lamb Brand Plain Flour 325g

Lamb Brand Castor Sugar 130g

Lamb Brand Vanilla Powder 1 tsp

Lamb Brand Table Salt 1/2 tsp

Rayner's Almond Essence 1/2 tsp

Butter 225g, softened

Egg 1

Egg Yolk 1

For decoration

Rayner's Red Food Colouring

Royal Icing

Lamb Brand Plain Flour 150g

Lamb Brand Castor Sugar 2 tbsp

Lamb Brand Baking Powder 1 tsp

Lamb Brand Salt ½ tsp

Lamb Brand Mixed Roasted Nuts

Lamb Brand Cinnamon Powder

Milk 150ml

Apples 2, peeled, cored and cut into wedges

Olive Oil 2 tbsp

Honey 2 tbsp

Egg 1

Butter 1 tbsp

Greek Yoghurt

Zest and Juice of an Orange

Extra Butter for cooking

For the pastry

Lamb Brand Plain Flour 200g

Lamb Brand Salt, pinch

Butter 100g

Egg Yolk 1

Zest of a Lemon

For the filling

Lamb Brand Pure Ground Almonds 125g

Lamb Brand Castor Sugar 60g

Lamb Brand Candied Orange Peel 50g

Lamb Brand Ground Cinnamon & Cloves

Sponge Crumbs 100g

Cocoa Powder 1 heaped tbsp

Marmalade 1 tbsp + 2 extra spoons

Egg 1

Zest and Juice of an Orange

For the frosting

Lamb Brand Castor Sugar 75g 

Lamb Brand Glace Cherries, to decorate

Icam Dark Chocolate 75g

Melted Butter 3 tbsp

Milk 2 tbsp 

Royal icing

For the Pastry x2

Lamb Brand Aunties Mix 300g

Lamb Brand Wholemeal Flour 100g

Margarine 75g

Egg Yolk 1

Sugar 1 tbsp

Orange Blossom Water 1 tbsp

For the Filling:

Lamb Brand Dates 200g (cappa)

Lamb Brand Ground Cloves 1 tsp

Lamb Brand Mixed Spice ½ tsp

Anisette 1 tbsp

Lemon Rind 1, grated

Lamb Brand Arborio Rice 200g

Lamb Brand Castor Sugar 110g

Lamb Brand Raisins 110g

Lamb Brand Brown Sugar 55g

Lamb Brand Ground Cinnamon ½ tsp

Lamb Brand Ground Cardamom ½ tsp

Low Fat Milk 700ml

Cream 300ml

Butter 40g

Medium apples 2, peeled, cored & quartered

Lamb Brand Blanched Peanuts 300g

Lamb Brand Brown Sugar 2tbsp

Icam Chocolate Bars 2

Sunflower Oil

Lamb Brand Icing Sugar 240g

Lamb Brand Pure Ground Almonds 120g

Lamb Brand Plain Flour 110g

Lamb Brand Flaked Almonds 20g

Butter 185g, melted

Pear 180g, peeled cored, chopped finely

Egg Whites 6

Lamb Brand Plain Flour 150g

Lamb Brand Icing Sugar 110g

Lamb Brand Polenta 55g

Butter 125g, softened

Orange Zest 2 tsp, grated

Lamb Brand Self-raising Flour 225g

Lamb Brand Brown Sugar 165g

Lamb Brand Medium Oats 30g

Yoghurt 200g

Fresh or Frozen Berries

Vegetable Oil 80ml

Eggs 3

Lamb Brand Castor Sugar 250g

Lamb Brand Polenta 200g

Lamb Brand Pure Ground Almonds 150g

Lamb Brand Pistachios 50g, roughly chopped

Lamb Brand Baking Powder 1 tsp

Unsalted Butter 250g

Greek Yoghurt 250g

Zest of 2 Lemons

Zest & Juice of an Orange

To decorate:

Lamb Brand Toasted Pistachios 50g, roughly chopped

Greek Yoghurt 250g

Zest of an Orange

Lamb Brand Wholemeal Flour 225g  

Lamb Brand Dates 180g, chopped coarsely

Lamb Brand Roasted Hazelnuts 100g, chopped coarsely

Lamb Brand Brown Sugar 75g

Lamb Brand Castor Sugar 55g

Lamb Brand Bicarbonate of Soda ½ tsp

Butter 125g, melted

Egg 1

Vanilla Essence ½ tsp

Serves 4

Lamb Brand Oats 90g

Lamb Brand Coconut 25g

Lamb Brand Apricots 35g, finely chopped

Lamb Brand Sultanas 2 tbsp, finely chopped

Lamb Brand Dates 2 tbsp, finely chopped

Low Fat Milk 330ml

Water 250ml

Honey 90g

Lamb Brand Self-raising Flour 300g

Lamb Brand Castor Sugar 55g

Plain Yoghurt 300ml

Blueberries 150g

Maple Syrup 125ml

Butter 50g, melted

Apples 2, green & red

Eggs 2

Cooking Oil

Lamb Brand Icing Sugar 1 tbsp

Lamb Brand Ground Cinnamon 1 tbsp

Fresh Strawberries 120g

Dried Apricots 100g

Cantaloupe Melon ½

Serves 4

Lamb Brand Walnuts 60g

Lamb Brand Desiccated Coconut 8 tbsp

Lamb Brand Castor Sugar 2 tsp

Icam Milk Chocolate 600g

Berries 350g (try a mix of blueberries, raspberries, cherries)

Low Fat Yoghurt 4 tbsp

Egg Whites 3

For the Churros

Lamb Brand Plain Flour 200g

Lamb Brand Caster Sugar 100g

Lamb Brand Ground Cinnamon 2 tsp

Lamb Brand Fine Table Salt, pinch

Water 400ml

Egg 1

Vanilla Essence

Oil for deep frying

For mulled wine hot chocolate

Lamb Brand Caster Sugar 200g

Lamb Brand Cloves 4

Lamb Brand Cinnamon Stick 2

Lamb Brand Star Anise 2

Icam Dark Chocolate 125g

Red Wine 300ml

Water 250ml

Cocoa Powder 50g

Clementine 1

Rosemary 1 spring

Lamb Brand Walnuts 40g, roughly chopped

Lamb Brand Whole Almonds 40g

Lamb Brand Brown Sugar 35g

Icam Dark Chocolate 150g, chopped

Morning Coffee Biscuits 150g, crushed

Unsalted Butter 120g

Brandy 2 tbsp

Cocoa Powder 1 tbsp

You will also need extra melted chocolate, dried fruits and nuts to decorate

Lamb brand Caster Sugar 175g

Lamb Brand Walnuts 100g, broken

Lamb Brand Brown Sugar 4 tbsp

Lamb Brand Ground Almonds 4 tbsp

Lamb Brand Plain flour 3 tbsp

Icam Choco Pasticceria Dark Chocolate 250g, melted

Unsalted Butter 250g

Eggs 6

Instant Coffee 1 tbsp

Fresh Chilli 1, finely chopped

You will also need:

Icam Choco Pasticceria Cocoa Powder, for dusting

Whipping Cream 300ml

Coffee Liqueur 2 tbsp

Instant Coffee 1 tbsp

Lamb Brand Golden Raisins 150g

Lamb Brand Dried Cranberries 100g

Lamb Brand Caster Sugar 80g

Lamb Brand Cinnamon 1 tsp

Lamb Brand Mixed Spice ½ tsp

Lamb Brand Ground Ginger ½ tsp

Fresh Cream 500ml

Pumpkin 200g, cooked and mashed

Milk 60ml

Dark rum 60ml

Egg Yolks 6

Slices of fresh gluten free bread

Melted butter

Walnut syrup

Lamb Brand Caster Sugar 20g

Icam White Chocolate 200g, melted

Soft Cream Cheese 200g

Fresh Raspberries 125g

Double Cream 100ml

Ginger Nut Biscuits 85g

Butter 30g

Passion Fruit 1

Mint leaves and chocolate pieces to decorate

Lamb Brand Self Raising Flour 350g

Lamb Brand Caster Sugar 280g

Lamb Brand Icing Sugar 100g

Lamb Brand Walnut 50g, chopped

Lamb Brand Demerara Sugar 2 tbsp

Lamb Brand Baking Powder 2 tsp

Lamb Brand Cinnmon Powder 1 tsp

Apples 450g

Unsalted Butter 225g

Eggs 4

Christmas Mincemeat 4 tbsp

Vanilla Essence 2 tbsp

Juice of half a lemon

Vanilla ice-cream for serving 

Serves 12

For the base

Italian sponge fingers 200g

Juice of 2 oranges

Brandy 4 tbsp

For the filling:

Lamb Brand Walnuts 50g, chopped

Lamb Brand Dried Cranberries 50g

Chocolate ice-cream 1 litre 

Christmas Mincemeat 4 tbsp

Amaretti Biscuits 5

Zest of an orange 

To decorate:

Lamb Brand Icing Sugar 1 tbsp 

Icam melted chocolate 100g, to decorate 

For the filling:

Chocolate Ice-Cream 900ml

Chocolate Sponge 400g

Black Cherry Pie filling 200g

Christmas Mincemeat 4 tbsp

Brandy 3-4 tbsp

For the meringue topping:

Lamb Brand Caster Sugar

Lamb Brand Table Salt, pinch

Egg Whites 4

For the torte:

Lamb Brand Castor Sugar 75g

cam Dark Chocolate 100g

Icam Dark Cocoa Powder 40g  

Ricotta 400g

Cream Cheese 200g

Crushed Bourbon Biscuits 150g

Butter or Margarine 60g, melted

Christmas Mincemeat 3 tbsp

Eggs 3, beaten

For the sauce:

Icam Dark Chocolate 125g

Double Cream 125ml

Butter 15g

Brandy 1 tot

For the cake:

Lamb Brand Self-raising Flour 210g

Lamb Brand Castor Sugar 100g

Lamb Brand Dried Mixed Fruit 100g

Lamb Brand Mixed Spice 1tsp

Lamb Brand Cinnamon 1 tsp

Lamb Brand Table Salt, pinch

Butter 150g

Milk 125g

Marmalade Jam 3 tbsp

White Vinegar 1 tsp

Zest of an orange and lemon

To decorate:

Lamb Brand Brown Sugar 2 tbsp

Lamb Brand Icing Sugar 1 tbsp

Marmalade 3 tbsp

Lamb Brand Black Raisins 200g

Lamb Brand Pitted Dates 200g 

Bananas 8

Vanilla Ice Cream 8 scoops 

Lamb Brand Medium Oats 300g

Lamb Brand Dried Cherries 100g

Lamb Brand Dried Black Currents 100g

Lamb Brand Hazelnuts 100g

Lamb Brand Almond Flakes 100g

Lamb Brand Coconut 50g

Lamb Brand Ground Cinnamon 2 tsp

Maple Syrup 125ml

Sunflower Seeds 50g

Vegetable Oil 2 tbsp

Honey 2 tbsp

Lamb Brand Wholemeal Flour 125g

Lamb Brand Chocolate Flakes 50g

Lamb Brand Baking Powder 1 tsp

Semi-Skimmed Milk 300ml

Cream Cheese 2 tbsp

Honey 2 tbsp

Bananas 1-2

Egg 1

Lamb Brand Caster Sugar 85g

Lamb Brand Almonds 50g, roasted and chopped

Italian Sponge Fingers 200g

Whipped Cream 150ml

Amaretti Biscuits 50g

Fresh Ground Coffee 4 tbsp

Amaretto Liqueur 3 tbsp

Cocoa Powder 2 tbsp

Chocolate Ice-Cream 1 ltr

Chocolate curls and extra amaretti biscuits to decorate

Lamb Brand Castor Sugar 50g

Double Cream 560ml

Egg Yolks 6

Oranges 2, segmented

Vanilla pod 1, slit

Orange Liqueur 1 tbsp

For Decoration:

Lamb Brand Caster Sugar 4 tbsp

For the dough:

Lamb Brand Ground Hazelnuts 100g

Lamb Brand White Granulated Sugar 1 tbsp

Lamb Brand Ground Coriander 1 tsp

Lamb Brand Cinnamon 1 tsp

Lamb Brand Table Salt 1/2 tsp

Warm Water 700ml

Dried Yeast 20g

Gluten Free Classic White Bread Mix 1kg

Zest of an orange

For the filling:

Lamb Brand Whole Hazelnuts 100g, coarsely chopped

Lamb Brand Almonds 100g, coarsely chopped

Lamb Brand Walnuts 100g, coarsely chopped

Lamb Brand White Granulated Sugar 3 tbsp

Melted Butter 80g

To decorate:

Lamb Brand Icing Sugar 250g

A little warm water

Extra cinnamon and walnuts

Lamb Brand Caster Sugar 190g

Lamb Brand Plain Flour 75g

Dark Chocolate 150g

Mayonnaise 150g

Whole Eggs 3

Egg Yolks 3

Orange Liqueur 2 tbsp

Finely grated zest of 2 oranges

You will also need:

Melted butter and extra cocoa powder for the moulds

For the filling:

Lamb Brand Icing Sugar 1 tbsp

Lamb Brand Caster Sugar 1 tsp

Lamb Brand Ground Cinnamon 1/2 tsp

Cream Cheese 200g

Greek Yoghurt 100g

Butter 20g

Apple 1, peeled, cored and diced

Leaf Gelatine 1 sheet

Zest of ½ lemon

Vanilla Essence ½ tsp 

You will also need:

Lamb Brand Walnuts 30g, halves

Lamb Brand Icing Sugar 1 tbsp

Butter 25g, melted

Apple Strudel Biscuits 4, gluten-free 

Red Apple 1/2

Lamb Brand Plain Flour 160g

Lamb Brand Caster Sugar 130g plus 2 tbsp

Lamb Brand Ground Cinnamon 1/4 tsp

Lamb Brand Table Salt 1/4 tsp

Unsalted Butter 230g, at room temperature

Vanilla Essence 1 tsp

Egg 1, large

Zest of an orange

For the apricot and almond cookies

Lamb Brand Almonds 65g, toasted and coarsely chopped

Dried Apricots 65g, coarsely chopped 

For the fig and walnut cookies

Lamb Brand Walnuts 65g, coarsely chopped

Dried Figs 65g, coarsely chopped 

Makes 12

Lamb Brand Medium Oats 250g

Lamb Brand White Quinoa 100g

Lamb Brand Cinnamon 1 tsp

*Apple Sauce 120g

Almond Milk 120ml

Honey 60ml

Bananas 4, 3 mashed and 1 sliced

Apple 1, peeled and chopped

Vanilla extract 1 tsp

For the cupcakes

Lamb Brand Brown Sugar 175g

Lamb Brand Self-Raising Flour 100g

Lamb Brand Wholemeal Flour 100g

Lamb Brand Mixed Spice 2 tsp

Lamb Brand Baking Powder 1 tsp

Carrots 200g, grated

Margarine 150g

Eggs 2, beaten

Zest of an orange

For the white chocolate frosting

Lamb Brand Icing Sugar 175g

Unsalted Butter 100g

White Chocolate 100g, melted and cooled

Finely grated zest of an orange

For the dark chocolate frosting

Lamb Brand Icing Sugar 175g

Unsalted Butter 100g

Dark Chocolate 100g, melted and cooled

Cocoa Powder 1 heaped tbsp 

Finely grated zest of an orange

You will also need marzipan figures, food colourings and Lamb Brand Coconut to decorate.

Lamb Brand Castor Sugar 200g and 3 extra tbsp for topping

Lamb Brand Pure Ground Almonds 200g

Lamb Brand Polenta 120g

Lamb Brand Baking Powder 1 tsp

Butter 200g

Eggs 3

Lemons 2, (or Oranges 3)

These lovely lemon cakes are an easy afternoon tea option.

You will need:

Lamb Brand Pure Ground Almonds 1 1/2 cups

Lamb Brand Polenta 3/4 cup

Lamb Brand Castor Sugar 3/4 cup

Lamb Brand Baking Powder 2 tsp

Unsalted butter 160g, softened

Eggs 3

Lemon Rind 1 tsp, finely grated

Lemon Juice 1/4 cup

For Lemon Syrup

Lamb Brand Castor Sugar 2/3 cup

Lemon Rind 1 tsp, finely grated

Lemon Juice 1/4 cup

You will need:

Lamb Brand Self-Raising Flour 225g

Lamb Brand Castor Sugar 200g, extra

Lamb Brand Polenta 140g

Lamb Brand Castor Sugar 100g

Lamb Brand Plain Flour 75g

Lamb Brand Baking Powder 1 tsp

Red Wine 375ml

Fresh Ricotta 250g

Butter 125g, melted

Orange Juice 125ml

Pears 2, peeled and cut into wedges

Eggs 2

Orange Rind 1 tbsp, finely grated

Double cream, to serve

For the pastry

Lamb Brand Plain Flour 1kg

Lamb Brand Icing Sugar 300g

Lamb Brand Baking Powder 2 tsp

Butter or Maragarine 450g

Egg Yolks 6

Juice of 2 oranges

Zest of 2 oranges

Zest of 2 lemons

For the almond filling

Lamb Brand Pure Ground Almonds 800g

Lamb Brand Icing Sugar 640g

Egg Whites 5-6

Lemon Zest 3

Vanilla Essence 1 tsp

You will also need marzipan, icing and chocolate to decorate the figolli.

Makes 8

You will need:

Lamb Brand Self Raising Flour 140g

Lamb Brand Icing Sugar 4 tbsp, sifted

Lamb Brand Demerara Sugar 4 tbsp

Lamb Brand Baking Powder 2 tsp

Dried Banana Chips 85g

Sunflower Oil 50ml

Milk 5 tbsp

Bananas 3

Egg 1 beaten

Lemon 1, zested & juiced

Lamb Brand Icing Sugar 400g

Egg Whites 2 small

Fresh Lemon Juice 2 tsp

Lamb Brand Plain Flour 1cup

Lamb Brand Polenta 3/4 cups

Lamb Brand White Granulated Sugar 3 tbsp

Lamb Brand Baking Powder 1 tsp

Lamb Brand Fine Table Salt 1/2 tsp

Lamb Brand Bicarbonate of Soda 1/2 tsp

Dried Cranberries 2/3cups

Butter 3 tbsp, melted

Whole Milk 2cups

Eggs 2

Heavy Cream 1 cup

White Wine Vinegar 1 tbsp 

Vanilla Extract 1/2 tsp

Lamb Brand Polenta 257g

Lamb Brand Castor Sugar 177g

Lamb Brand Plain Flour 100g, sifted & some for dusting

Lamb Brand Table Salt, pinch

Butter 177g, at room temperature

Orange Zest 2

Eggs 2

Lamb Brand Plain Flour 2 cups

Lamb Brand White Granulated Sugar 2 cups, plus a pinch for whipping egg whites

Lamb Brand Baking Powder 2 tsp

Lamb Brand Polenta 1 cup

Lamb Brand Icing Sugar 1/2 cup

Lamb Brand Cooking Salt 1/2tsp

Mascarpone Cheese 16 ounces

Eggs 6, separated

Mixed Berries 4 cups (raspberry, blueberry, blackberry)

Butter 2 sticks, softened

Lemons 2, zested

Vanilla Extract 2 teaspoons

Milk 1/2 cup

For the pancakes

Lamb Brand Plain Flour 100g

Lamb Brand Castor Sugar 1 tbsp

Lamb Brand Table Salt pinch

Milk 300ml

Unsalted Butter 20g, melted

Egg 1

Zest of a lime

Extra butter or oil for frying

For the sauce

Lamb Brand Castor Sugar 3 tbsp

Hello Pineapple Juice 300ml

Unsalted Butter 70g

White rum or Malibu 4 tbsp

Fresh pineapple, cut into wedges

Juice and zest of a lime

Extra lime zest and mint leaves for serving

Lamb Brand Castor Sugar 110g

Lamb Brand Plain flour 75g

Lamb Brand Flaked Almonds 50g

Lamb Brand Ground Almonds 40g

Lamb Brand Baking Powder 1 ½ tsp

Lamb Brand Icing Sugar 1 tbsp, for dusting

Ripe Fresh Pears 750g 

Olive Oil 75g

Eggs 3, lightly beaten

Juice of a lemon

Pear Liqueur 2 tbsp(optional)

For the cake

Lamb Brand Plain Flour 285g 

Lamb Brand Castor Sugar 225g

Lamb Brand Bicarbonate of Soda 1 tsp

Lamb Brand Table Salt ½ tsp

Margarine 110g

Natural Yoghurt 90g

Ripe Bananas 4, mashed

Eggs 2, beaten

Vanilla Essence 1 tsp

You will also need:

Lamb Brand Walnut Halves 50g

Icam White Chocolate 100g, chopped

Fresh Cream 80ml

Rum 1 tbsp 

Biex taghmel sponge:

Lamb Brand’s Ready to use Sponge Mix 800g

Ilma 160ml

Bajdiet 6

Biex taghmel il-Butter Cream:

Lamb Brand Icing Sugar 800g

Margarine jew butir 400g 

Ilma Shun 4 Imgharef 

Abjad tal bajd 2

Essenza tal-vanilla 2 Kuccarini

Biex taghmel il-gelu (Icing):

Lamb Brand Castor Sugar 460g

Lamb Brand Baking Powder 1 Kuccarina 

Ilma 4 Imgharef

Abjad tal bajd 2

Essenza tal-vanilla 2 Kuccarini

Biex izzejjen:

Lamb Brand Lewz 200g, inkaljat 

Lamb Brand Konfettura 150g

Lamb Brand Cirasa 150g

Icam Cikkulata Skura tat-tisjir 75g

Lamb Brand Soft Brown Sugar 200g

Lamb Brand Toasted Unsalted Peanuts 50g

Digestive Biscuits 250g 

Crunchy Peanut Butter 300g

Melted Dark Chocolate 200g

Unsalted Butter 150g, melted

Vanilla Essence 1 tsp 

Lamb Brand Castor Sugar 185g

Lamb Brand Pure Ground Almonds 185g

Lamb Brand Baking Powder 4tsp

Lamb Brand Icing Sugar, for dusting

Dark Chocolate 185g 

Fresh Raspberries 150g

Eggs 6, separated

Hot Water 2 tbsp

Lamb Brand Self Raising Flour 285g

Lamb Brand Castor Sugar 100g

Lamb Brand Icing Sugar 100g

Lamb Brand White Chocolate Chips 100g

Lamb Brand Bicarbonate of Soda ½ tsp

Apricots in can 400g, drained

Natural Yoghurt 320g

Margarine 125g

Eggs 2

Vanilla Essence 1 tsp 

Lamb Brand Pure Ground Almonds 500g

Lamb Brand Icing Sugar 400g

Puff Pastry 200g

Egg Whites 3

Finely lemon grated zest 2 

Vanilla Essence 1 tsp

For Decoration:

Lamb Brand Flaked Almonds 50g, toasted

Lamb Brand Icing Sugar 1tbsp

Dark Chocolate 150g, melted 

Lamb Brand Castor Sugar 325g

Lamb Brand Plain Flour 175g

Lamb Brand Baking Powder 1tsp

Dark Chocolate 275g

Pecan Nuts 85g, chopped

White Milk Chocolate 85g, cut into chunks

Milk Chocolate 85g, cut into chunks

Eggs 4, lightly beaten

Vanilla Essence 1 tsp 

Lamb Brand Plain Flour 225g

Lamb Brand Castor Sugar 110g

Lamb Brand Corn Flour 110g

Butter Substitute 225g

Vanilla Essence 1 tsp 

For Dusting:

Lamb Brand Castor Sugar 

Lamb Brand Cinnamon

For the pastry

Lamb Brand Plain Flour 200g

Lamb Brand Icing Sugar 60g

Lamb Brand Baking Powder 1/4 tsp

Unsalted Butter 100g

Egg Yolk 1

Lemon Zest 1

Vanilla Essence ½ tsp 

For the filling:

Lamb Brand Coconut 250g

Lamb Brand Castor Sugar 175g

Lamb Brand Plain Flour 150g

Butter 125g butter 

Raspberry Jam 3 tbsp

Lemon Zest 1

Vanilla Essence 1 tsp

For the pears

Lamb Brand Caster Sugar 2tbsp

Lamb Brand Mixed Spice 1tsp

Firm pears 4, peeled, cored and each cut into 8 pieces

For the cake

Lamb Brand Caster Sugar 250g

Lamb Brand Self Raising Flour 200g

Lamb Brand Pure Ground Almonds 100g

Butter 250g

Mincemeat 6 tbsp

Eggs Large 5

Vanilla Essence 1 tsp

For the topping

Lamb Brand Hazelnuts 50g, chopped

Lamb Brand Plain Flour 5 tbsp

Lamb Brand Caster Sugar 1 tbsp

Lamb Brand Self Raising Flour 200g

Lamb Brand Caster Sugar 175g

Lamb Brand Icing Sugar 140g

Butter 175g

Greek Yoghurt 100g

Blueberries 100g

Eggs 3, beaten

Lemon Curd 2 tbsp

Juice and zest of a lemon

Lamb Brand Flour 00 800g

Lamb Brand Castor Sugar 10 tbs

Margarine 510g

Cold Water 9tbs

Egg Yolks 3

Lemon Zest 1

Orange Zest 1

For Decoration:

Lamb Brand White Granulated Sugar

Lamb Brand Coconut for covering

Morning Coffee Biscuits 300g, crushed

Cocoa Powder 3 tbsp

Vermouth 3 tbsp

Condensed Milk 1 can approx 400g

Lamb Brand Self Raising Flour 420g, sifted

Lamb Brand Caster Sugar 350g

Unsalted butter 350g, room temperature

7 eggs, room temperature

Vanilla extract 1 tsp

For the Filling:

Lamb Brand Icing Sugar 300g

Unsalted butter 150g

Vanilla extract 1 tsp

Makes about 12 servings

Lamb Brand Sponge Mix, 800grms

Water, 160ml

Eggs, 6

For the filling:

Lamb Brand Ground Almonds, 100grms

Lamb Brand Flaked Almonds toasted, 50grms

Hello Orange Juice, 1/3 cup (80ml)

Ricotta, 400grms 

Blue berries, 200grms

Raspberries, 150grms

Strawberries or any berries, 150grms

Honey, 1/3 cup (80ml)

You will need:

30 heaped tsp. of your favourite jams, curds, marmalades and jellies

Sweet pastry:

Lamb Brand Plain flour, 250g (plus extra for dusting)

Lamb Brand Icing sugar, 250g

Unsalted butter, 125g (softened)

Egg, 1

Grated zest of 1 orange or lemon

A splash of milk

1.For the pastry, put the flour, sugar and butter in a food processor with a pinch of salt and pulse until you have a mixture that looks like breadcrumbs. Crack in the egg, add the zest from your orange or lemon and pulse again, adding a little milk to bring everything together, if needed. 

2.Wrap the dough in cling film and pop it into the fridge to rest for 30 minutes.

3.Preheat the oven to 180°C. Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s 5mm thick. Get yourself a few 12-hole jam-tart trays (or cook the tarts in batches) and a fluted pastry cutter just a little bigger than the holes of the tray (normally around 6cm). 

4.Cut out rounds of pastry and gently push them into the wells so they come up the sides. Any leftover pastry can be gently pushed back into a ball and rolled out to make a few more tarts. 

5.Put 1 heaped teaspoon of filling into each jam tart, interspersing and alternating the flavours of jams, curds or jellies.

6.Pop the trays on the middle shelf of the oven and cook for 12–15 minutes, or until the pastry is golden and the filling is thick and bubbling.

7.Remove from the oven, leave in the tray to firm slightly, then transfer to a wire rack and leave to cool for a few minutes before serving.

Time: 20 minutes

Serves: 2

You will need:

Lamb Brand Self-Raising Flour, 50g

Lamb Brand Brown Sugar, 50g

Lamb Brand Pure Ground Almonds, 25g

Greek yoghurt, 85g*

Butter, 2 tbsp. (melted, plus extra for greasing the cups)

Honey, 2 tsp. (plus extra for drizzling)

Egg 1

Pistachios, 1 tbsp. (roughly chopped)

Bicarbonate of soda, ¼ tsp.

*Strawberry yoghurt can be substituted for Greek Yoghurt  

1.Butter two large coffee cups, then line the bottoms with a circle of non-stick paper. Add 1 tsp. honey to the bottom of each.

2.Heat oven to 180 °C. 

3.Mix the dry ingredients in a large bowl, squashing any lumps of sugar with your fingers. 

4.Beat the egg, butter and yogurt together, then stir into the dry mix until smooth. 

5.Spoon the mix into the cups, sit them on a baking tray, then bake for 20 minutes until risen and golden. 

6.Test if they’re ready by inserting a skewer – it should come out clean. You can make the puddings up to a day ahead, then reheat briefly in the microwave, or leave them in a warm oven, still in the cups.

7.Loosen the edge of each pudding with a round-bladed knife, then up-turn them onto serving plates. Remove lining disc, drizzle over a little more honey and serve with a scoop of ice cream and a sprinkling of pistachios.

All you need is:

Lamb Brand Wholemeal Flour 100g

Lamb Brand Soft Brown Sugar 100g

Lamb Brand Oats Flakes 100g

Lamb Brand Sultanas 75g

Lamb Brand Walnuts 50g, Chopped

Lamb Brand Coconut, 25g

Lamb Brand Baking Powder, 1 tsp.

Lamb Brand Table Salt, ¼ tsp.

Butter 100g, room temperature

Ripe banana 50g, mashed 

Egg 1

Vanilla extract, 1 tsp.

Grated orange zest, ½ tsp.

1.Heat oven to 180 °C. 

2.Cream the butter and sugar together until well blended and smooth.

3. Gradually beat in the banana, vanilla extract and egg. Add the zest. Mix well with a wooden spoon until thoroughly blended.

4.In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts and sultanas or chocolate chips. 

5.Stir the dry ingredients into the wet and mix thoroughly until a thick dough is formed. 

6.Line a baking sheet with parchment. 

7.Drop heaped tbsps. onto the sheet, leaving a 5cm (2in) space around each one, and press down lightly.

8.Bake for 15-20 minutes until lightly browned. Cool.

Total time: 30 Minutes

Yields: 12

You will need:

Lamb Brand Self raising flour, 1 1/2 cups

Lamb Brand Table Salt, 1/2 teaspoon

Ripe bananas, 3 (mashed)

Sugar, 3/4 cup

Egg, 1 (lightly beaten)

Butter, 1/3 cup (melted)

Topping

Lamb Brand mixed nuts, 1/4 cup (chopped)

Lamb Brand brown sugar, 1/3 cup

Lamb Brand Plain flour, 1 tbsp.

Cinnamon, 1/8 tsp.

Cold butter, 1 tbsp.

1.In a large bowl, mix the flour and salt.

2.Mix bananas, sugar, egg and melted butter.

3.Stir into dry mixture just until moistened.

4.Fill muffin cups 3/4 full.

5.Combine brown sugar, plain flour, and cinnamon topping ingredients.

6.Cut in cold butter until crumbly.

7.Sprinkle over muffins.

8.Bake at 375 degrees Fahrenheit for about 20 minutes, until muffins test done.

9.Cool in pan for 10 minutes.

You will need:

Lamb Brand Self-raising Flour, 375g

Lamb Brand Castor Sugar, 220g

Softened unsalted butter, 180g

Milk, 125ml

Freshly squeezed orange juice, 125ml

Eggs 3

Finely grated zest of 3 oranges

Poppy seeds, 1/3 cup

Vanilla extract, 1 tsp.

Syrup

Freshly squeezed orange juice, 125ml

Lamb Brand Castor sugar, 55g

Unsalted butter, 20g  

Zest of 2 oranges

1.Preheat oven to 200°C. 

2.Grease a 24cm cake pan and line base with baking paper.

3.Place milk in a bowl and stir in poppy seeds. Stand for 20 minutes.

4.Beat butter, sugar and vanilla in the bowl of an electric mixer until light and pale. 

5.Add eggs one at a time, beating well after each. 

6.Gently fold in zest, juice and poppy seed mixture. 

7.Sift flour over top and fold in. Spoon mixture into pan and bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. 

8.Cool cake in pan for 5 minutes, then turn out onto a plate.

9.Meanwhile, place syrup ingredients in a pan over medium heat and stir until sugar dissolves and butter melts. 

10.Turn heat to high and simmer for 2 minutes. 

11.While cake is still warm, pierce holes in top with a skewer and pour over the hot syrup and zest. Serve warm or cold.

Total Time: 10 Minutes

Makes: 9

You will need:

Lamb Brand Plain flour, 1 cup

Lamb Brand baking powder, 3 tsp.

Lamb Brand Table Salt, 1/2 teaspoon

Egg, 1

Milk, 3/4 cup

Margarine, 2 tbsp. (melted)

Sugar, 1 tbsp.

1.Beat egg until fluffy.

2.Add milk and melted margarine.

3.Add dry ingredients and mix well.

4.Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.

5.Pour a small amount of batter (approx. 1/4 cup) into pan and tip to spread out or spread with spoon.

6.When bubbles appear on surface and begin to break, turn over and cook the other side.

You will need:

Lamb Brand Plain flour,  1 ¾ cups (sifted)

Lamb Brand self-raising flour, ¾ cups (sifted)

Butter, 175g (softened)

Castor sugar, 1 ¾ cups

Finely grated orange rind, 1 tbsp.

Eggs, 3

Bicarbonate of soda, ¼ teaspoon (sifted)

Ground cinnamon, 2 tsp.

Milk, ¾ cup

Vanilla cream frosting

Butter, 250g (softened)

Lamb Brand icing sugar, 3 cups 

Vanilla bean paste, 2 tsp.

1.Preheat oven to 180°C/160°C fan-forced. 

2.Grease a 6cm-deep, 19cm square (base) cake pan. 

3.Line base and sides with baking paper, allowing 2cm overhang on all sides.

4.Using an electric mixer, beat butter, sugar and orange rind together until light and fluffy.

5.Add eggs, 1 at a time, beating until just combined.

6.Stir in flours, bicarbonate of soda, cinnamon and milk.

7.Spread mixture into prepared pan. Bake for 50 minutes or until a skewer inserted in centre of cake comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack to cool.

Make frosting: 

1.Using an electric mixer, beat butter until light and fluffy. 

2.Beat in icing sugar and vanilla until combined.

3.Using a serrated knife, cut cake in half. Place base on a plate. Spread with half the frosting. Top with cake top. 

4.Spread remaining frosting over top of cake & serve.

Total Time: 1 hr. 

Yields: 12 Servings

You will need:

Lamb Brand Plain flour, ¾ cup 

Lamb Brand baking powder, 1 tsp.

Lamb Brand table salt, ½ tsp.

Lamb Brand Icing Sugar for Dusting

Lamb Brand Castor Sugar, 3/4 Cup

Eggs, 4

For filling

Lamb Brand Topping Mix, 200g

Chocolate syrup, 3 tbsp.

Lamb Brand mixed cherries, 3 cups

For decoration:

Chocolate Syrup 

1.Preheat oven to 200°C. 

2.Line a baking pan with waxed paper; coat the paper with cooking spray and set aside. 

3.In a large bowl, beat eggs for 3 minutes. 

4.Gradually beat in sugar; beat 2 minutes or until thick and lemon-coloured. 

5.Combine flour and salt; gradually add to egg mixture and mix well.

6.Spread evenly into prepared pan. Bake 8-10 minutes or until cake springs back when lightly touched. Cool for 5 minutes. 

7.Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper.

8.Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

9.For filling, combine whipped topping and chocolate syrup; fold in cherries. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.

10.Drizzle with chocolate syrup and garnish with cherries if desired. Refrigerate until serving.

Total time: 1 hr.

Makes: 12 

You will need:

Lamb Brand Castor sugar, 110g

Butter, 110g (softened at room temperature)

Eggs, 2 (lightly beaten)

Vanilla extract, 1 tsp.

Lamb Brand self-raising flour, 110g

Milk, 1-2 tbsp.

For the buttercream icing

Lamb Brand Icing sugar, 280g

Butter, 140g (softened)

Milk, 1-2 tbsp.  

Few drops food colouring

1.Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.

2.Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.

3.Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.

4.Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. 

5.Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

6.For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

7.Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

8.Add the food colouring and mix until well combined.

9.Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cupcakes in a large swirl.

Total Time: 2 hrs

Yields: 8 servings

You will need:

Lamb Brand Topping Mix 200g

Lamb Brand Castor Sugar 1/3 cup

Milk 400ml

Butter 150g, softened

Bananas 3, large

Condensed Caramel milk 2 cans

Biscuit crumbs 1 ½ cups 

Vanilla extract 1 tsp 

All you have to do is:

1. Preheat oven to 180°C. 

2. Mix the biscuit crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.

3. Once the crust cools, spread the condensed caramel milk filling evenly over the crust.

4. Slice the bananas and layer on top of filling. 

5. In a large bowl place all the following ingredients together topping mix, castor sugar, vanilla extract and milk and whip until a nice fluffy cream is obtained.

6. Spread the cream evenly on top of the condensed caramel milk and bananas and decorate with banana slices and grated chocolate.

Makes 9 Fondants

Lamb Brand Caster Sugar, 200g

Lamb Brand Plain Flour, 200g

Icam Dark chocolate, 200g (chopped into small pieces)

Butter, 200g (small pieces)

Melted butter, 50g (for brushing)

Cocoa powder, for dusting

4 eggs and 4 yolks

You will need:

Butter, 330g (softened)

White sugar, 3/4 cup

Lamb Brand Self-raising flour, 1 cup (sifted)

Lamb Brand plain flour, 1 cup (sifted)

Ground ginger, 5 tsp. 

Golden syrup, ¼ cup

Lamb Brand Icing sugar, 2 ¼ cups (sifted)

1.Preheat oven to 180°C. 

2.Grease and line a 3cm deep, 20cm x 30cm pan.

3.Using an electric mixer, cream 250g of butter and sugar until light and fluffy. 

4.Stir in flours and 1 teaspoon of ginger. Press into pan. Prick all over with a fork.

5.Bake for 20 to 25 minutes, or until light golden. Turn onto a wire rack to cool.

6.Heat syrup, icing sugar, and remaining butter and ginger in a saucepan over low heat for 3 minutes, stirring, or until butter has melted. Spread over cooled base. 

7.Allow to set. Cut into pieces & serve.

Makes: 30

You will need:

Lamb Brand Plain Flour, 200g

Lamb Brand Castor sugar, 100g

Lamb Brand Plain Flour, for dusting

Lamb Brand Demerara sugar, 3 tbsp.

Lamb Brand baking powder, ¼ teaspoon

Lamb Brand Cooking Salt 1 pinch

Butter, 125g (room temperature)

Egg, 1

Zest of 2 lemons

1.Beat the butter and sugar in a bowl with an electric mixer until creamy. 

2.Beat in the egg until the mixture is light and fluffy.

3.Add the flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 2 hours, or until firm. 

4.Preheat your oven to 180°C. 

5.Roll out the dough on a floured surface until ½cm thick. 

6.Cut out shapes and place on a grease proofed tray. Sprinkle with Demerara sugar and bake for 10 to 12 minutes until the edges are light brown. 

7.Transfer to a wire rack to cool.

Cooking Time: 1hr

Serves: 8 

You will need:

For the pastry

Lamb Brand Aunties Mix Flour, 175g

Lamb Brand Castor sugar, 1 tbsp

Unsalted butter, 85g (cold & cut into small pieces)

Egg yolks, 2

For the filling

Lamb Brand Castor Sugar, 100g

Butter, 140g  

Eggs, 2 (beaten)

Lamb Brand pure ground almonds, 140g

Lamb Brand plain flour, 50g

Peaches, 3 (sliced)

Apricot jam

Fresh Cream, to serve

1.To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. 

2.Add 1 egg yolk and 1 tsp. water, followed by the next yolk and 1 tsp. water until the dough just comes together. Wrap in cling film and refrigerate for 30 minutes.

3.Heat oven to 200C/180C fan/gas 6. 

4.Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. 

5.Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.

6.While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour.

7.Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. 

8.When cool, brush your preserve or jam across the top. Serve with a little pot of fresh cream on the side. 

Total time: 1 hr. 

Yields: 9 servings

You will need:

Lamb Brand Flour "00" 150g 

Lamb Brand table salt, ¼ tsp.

Unsalted butter, ½ cup (cut into small pieces)

Icam Dark Chocolate, 2 ounces (finely chopped)

Granulated sugar, 1 cup

Eggs, 2

Vanilla extract, 1 tsp. 

1 cup chopped walnuts

1. Preheat oven to 160-165 °C. Line an 8-inch square baking pan with parchment paper; set aside.

2. Place the butter and chopped chocolate in a medium bowl set over a small saucepan of barely simmering water over low heat. Warm the chocolate and butter, stirring constantly, until completely melted and smooth. Remove from heat.

3. Whisk in the sugar, then whisk in the eggs and vanilla extract. Using a rubber spatula, fold in the flour, salt and chopped walnuts.

4. Pour the batter into the prepared baking pan, smoothing it into an even layer. Bake for 40 to 50 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs attached. 

5. Place the pan on a wire rack and allow to cool completely before cutting into squares. Store leftovers in an airtight container at room temperature.

Serves: 10-12

You will need:

For the cake:

Lamb Brand Self-Raising Flour 600g

Lamb Brand Castor Sugar 550g

Lamb Brand Bicarbonate of Soda ½tsp

Valor Cocoa Powder 70g

Butter 370g, cubed

Water 160ml

Apples 3 medium (about 450g), peeled, chopped and cored

For decoration:

Lamb Brand Icing Sugar 320g

Lamb Brand Almonds Flakes 80g

Icam Dark Melting Chocolate 150g, chopped 

Vegetable Oil 1tsp

Water 60ml

Serves: 6

For the Sponge Cake

Lamb Brand Sponge Mix 250g

Water 50ml

Eggs 2

Cocoa Powder 1 tsp

For the Filling

Lamb Brand Candied Peel 450g, chopped

Lamb Brand Castor Sugar 200g

Lamb Brand Ground Cinnamon ½ tsp

Icam Milk Chocolate 80g, chopped

Maraschino Liqueur 175 – 180 ml

Water 60ml

Ricotta 1kg

To decorate

Lamb Brand Glaced Cherries 5, halved

Lamb Brand Ground Cinnamon ½ tsp

Icam Milk Chocolate 10g, grated

for the kwarezimal:

Lamb Brand Pure Ground Almonds 400g 

Lamb Brand Self-raising Flour 300g

Lamb Brand Castor Sugar 250g

Lamb Brand Candied Peel 150g

Lamb Brand Wholemeal Flour 100g

Lamb Brand Mixed Spice 1tsp

Lamb Brand Ground Cinnamon 1tsp

Valor Pure Cocoa Powder 1tbsp

Margarine 50g

Water 30ml

Orange Flower Water 2 tbsp

Lemon Zest 1

Orange Zest 1

for decorating:

Lamb Brand Roasted Almonds 30g, chopped

Honey 1tsp

Preparation & Cooking Time: 50 minutes

Makes: 24 zeppole 

For the Batter:

Lamb Brand Flour ‘00’ 130g

Lamb Brand Fine Table Salt ¼ tsp

Water 235ml

Butter 30g

Eggs 3

For the Filling:

Lamb Brand Castor Sugar 120g

Lamb Brand Flour ‘00’ 2 tbsp

Milk 470ml

Egg Yolks 4

Lemon zest 1, grated

For Cooking and Garnish:

Lamb Brand Glaced Cherries 12

Lamb Brand Icing Sugar for decoration

Sunflower Oil 1Ltr

Everybody loves a nice piece of cake for tea time or as a desert. This almond and chocolate cake is ideal to be served as such as  its very delicious and presentable.

You will need:

For pastry:

Lamb Brand Auntie’s Mix Flour 200g

Lamb Brand Castor Sugar 100g

Lamb Brand Table Salt pinch

Margarine 100g

Egg 1

Vanilla Essence ¼ tsp

Lemon Essence few drops

For filling:

Lamb Brand Pure Ground Almonds 400g

Lamb Brand Breadcrumbs 200g

Lamb Brand Icing Sugar 200g

Lamb Brand Glazed Cherries 50g

Lamb Brand Ground Cinnamon 1tsp

Lamb Brand Ground Cloves 1tsp

Icam Milk Chocolate 50g

Valor Drinking Chocolate 1tbsp

Eggs 2

Water 200ml

This simple yet delicious traditional recipe is that sweet treat that everybody loves with a nice cup of coffee or as a light desert. Made from very few ingredients while still very delicious this recipe is surely one you have to try.

You will need:

For pastry:

Lamb Brand Self-raising Flour 400g

Lamb Brand Castor Sugar 150g

Butter 150g, chilled

Lemon juice, ½ lemon

Eggs 2, beaten

For date rolls:

Goldstar Pitted Dates 400g

Water 60ml

Aniseed liqueur 3 tbsp

This recipe gives you all it takes to make that traditional apple pie that everybody loves with a nice cup of tea or as a special desert.  Easy to make and with a delicious taste this desert would remain one of your favorite.  

You will need:

For pastry

Lamb Brand Auntie’s Mix Flour 285g

Lamb Brand Table Salt ¼tsp

Lard 113g

Margarine 57g

Iced Water 90ml

Evaporated Milk 15ml

For filling

Lamb Brand Sultanas 100g

Lamb Brand Black Raisins 100g

Lamb Brand Golden Raisins 100g

Lamb Brand Brown Sugar 170g

Lamb Brand Corn Flour 1tbsp

Lamb Brand Cinnamon 1tsp

Lamb Brand Mixed Spice ¼tsp

Lamb Brand Ground Nutmeg ¼tsp

Apples 6 medium

Butter 30g

Fresh Lemon juice 1tbsp

For topping

Lamb Brand Topping Mix 

This rich bread and butter pudding is very delicious and one of the easiest puddings to make. One of the best things about this pudding is that it makes use of left over white bread.

Lamb Brand Blackcurrants 50g

Lamb Brand Sultanas 50g

Lamb Brand Castor Sugar 50g

Lamb Brand Candied Peel 10g

Lamb Brand Mixed Spice 2 tsp

Buttered Bread 8 slices

Milk 300ml

Double Cream 100ml

Eggs 3

Lemon rind 1, grated

Freshly Nutmeg ½tsp, grated

As its name implies, this cake seems to have originated from Moroccan tradition and other surrounding countries where citrus was more available. Hence this explains the reason for such a delicious orange flavour found in this cake which makes it a very original and interesting recipe to make.

Lamb Brand Semolina 175g

Lamb Brand Castor Sugar 115g

Lamb Brand Pure Ground Almonds 100g

Lamb Brand Almonds Flakes 80g

Lamb Brand Baking Powder 1½ tsp

Lamb Icing Sugar for dusting

Butter 115g, softened (plus extra for greasing)

Eggs 2, beaten

Orange 1

Greek Yoghurt to serve

For syrup:

Lamb Brand Castor Sugar 130g

Hello 100% Orange Juice 300ml

Cardamom Pods 8, crushed 

This famous recipe is very easy to do and there is no need for cooking in the oven .  With its delicious taste this gateau is ideal as a desert and also for tea time.

Lamb Brand Topping Mix 200g

Lamb Brand Castor Sugar 3tbsp, (optional)

Valor Pure Cocoa Powder 2tbsp

Valor Drinking Chocolate Powder 2tbsp

Life Roasted Crushed Hazelnuts 100g

Boiling Water 600ml

Plain Biscuits 500g

Milk 300ml

Instant Coffee 5tbsp

These swiss biscuits are ideal to take with a cup of tea or coffee. Easy to bake and in a relatively short time, surely there is nothing better than home-made biscuits!

Lamb Brand Flour ‘00’ 300g

Lamb Brand Walnuts 75g, chopped

Lamb Brand Castor Sugar 50g

Lamb Brand Baking Powder ?tsp

Life Roasted Crushed Hazelnuts 50g

Icam Melting Chocolate Dark 100g, shredded

Hello 100% Orange Juice 1tbs

Butter 100g

Egg 1

Grated Orange Zest 1tbsp

Serves:  

Lamb Brand Auntie’s mix Flour 450 grams, for dusting

Lamb Brand Blanched Almonds 100 grams, finely chopped

Lamb Brand Castor Sugar 100 grams

Lamb Brand Icing Sugar 100 grams

Lamb Brand Walnuts Halves 75 grams, finely chopped

Lamb Brand Baking powder 1½ tsp

Lamb Brand ground Mixed Spice 1 tsp

Lamb Brand Fine Salt pinch

Cream Cheese (or ricotta) 225 grams

Marzipan 150 grams, coarsely chopped

Skimmed Milk 100ml (for brushing)

Sunflower Oil 100ml

Egg 1

For Sponge

Lamb Brand Sponge Mix 800g

Water 160ml

Eggs 6

For Decoration

Lamb Brand Topping Mix 200g

Lamb Brand Almonds Blanched 100g

Lamb Brand Coconut 200g

Milk 400ml served cold

For Sponge

Lamb Brand Sponge Mix 800g

Water 160ml

Eggs 6

For Decoration

Lamb Brand Topping Mix 200g

Milk 400ml served cold

Lamb Brand Self raising Flour 175 grams

Lamb Brand Castor Sugar 75 grams

Butter 100 grams, cut into cubes

Egg 1, yolk

Water 15ml

Milk 200ml

Fresh Strawberries 225 grams, chopped

For decoration:

Lamb Brand Topping Mix 100 grams

Lamb Brand Icing Sugar pinch, for dusting

Strawberries few for decorate

Fresh Mint leaves

Lamb Brand Sponge Mix 800 grams

Lamb Brand Prunes 150 grams, soaked in hot water and drained

Lamb Brand Walnuts Halves 60 grams, finely chopped

Lamb Brand Castor Sugar 20 grams

Lamb Brand Icing Sugar pinch for dusting

Icam Melting Dark Chocolate 150 grams, broken into pieces

Gran Cucina Panna Zuccherata 400ml

Skimmed Milk 200ml

Water 160ml

Eggs 6

For Filling:

Lamb Brand Black Raisins 150 grams

Lamb Brand Blanched Almonds 100 grams

Lamb Brand Brown Sugar 1 tablespoon

Lamb Brand Cinnamon 1 teaspoon

Lamb Brand Nutmeg ½ teaspoon

Apples 4

Pears 4

Fresh Lemon 1 squeezed

For the Crumble:

Lamb Brand All purpose Plain Flour 175 grams

Lamb Brand Blanched Peanuts 50 grams, chopped

Lamb brand Brown Sugar 50 grams

Margarine 75 grams, cut into pieces

Porridge Oats 25 grams

Soya Custard to serve

These Lamington cakes or as more commonly referred to among the locals as the ‘pink pastries’, are very easy to make and will be surely loved by all the family including youngsters.   Simple yet so tasteful these cakes are ideal as a dessert, with a cup of tea or as a party item. You can also pack these cakes in a presentable way to give as a gift.

Lamb Brand Sponge Mix 800g

Lamb Brand Coconut 200g

Strawberry Jelly Mix 85g

Eggs 6

Water 160ml

Preparation and Cooking time: 20minutes

Serves: 4

Lamb Brand Couscous 230g

Lamb Brand Golden raisins 35g

Lamb Brand Almonds blanched 35g, slivered            

Lamb Brand Walnuts 20g, crushed

Lamb Brand Ground Cinnamon 1tsp

Life dried Apricots 30g, chopped

Goldstar Dates 40g, chopped

Chicken stock 315ml

Unsalted Butter 45g

Lamb Brand Self-raising Flour 32g

Lamb Brand Castor Sugar 40g

Lamb Brand Fine Table Salt pinch

Valor Cocoa Powder 41g

ICAM Melted Chocolate 2tbsp

Egg 1

Skimmed Milk (or Chocolate flavoured milk) 44ml

Oil 2tbsp

Lamb Brand Oat Flakes 160g

Lamb Brand Brown Sugar 70g

Lamb Brand Black Raisins 40g

Lamb Brand Sultanas 20g

Lamb Brand Walnuts Halves 20g, chopped

Lamb Brand Coconut 15g

Lamb Brand Ground Cinnamon ¼tsp

Crispy Rice Cereal 70g

Honey 120ml

Crunchy Peanut Butter 130g

Vanilla Extract 5ml

Makes 2
Preparation and Cooking time: Approx 20 minutes

Lamb Brand Nutmeg pinch

Hello Apple 100% Juice 100ml

Goldstar Dates 50g, chopped

Apple 1, peeled and cored

Banana 1

Plain Yoghurt 125ml, well chilled

Skimmed Milk or Soya Milk 100ml

Water 236ml

Covers 25cm diameter cake  
Preparation and Cooking time: Approx 20 minutes

Lamb Brand Pure Ground Almonds 230g

Lamb Brand Icing Sugar 230g

Lamb Brand Table Salt ½ tsp

Egg 2 whites

Lemon Juice or Brandy for softening if needed

Food Colouring optional

Sugar Paste

Lamb Brand Icing Sugar 1000g

Lamb Brand Corn Flour some for dusting

Water 6 tbsp

Gelatine 6 tsp

Liquid Glucose 2 tbsp

Gum Tragacanth (Gum Arabia) 2 tbsp

Glycerine 2 tbsp

Makes 2 serves 10  
Preparation and Cooking time: Approx 50 minutes

Lamb Brand Plain Flour 310g

Lamb Brand Self-Raising Flour 40g

Lamb Brand Castor Sugar 3 ½ tbsp

Unsalted Butter 185g, cubed

Iced Water 100ml

For the Filling:

Lamb Brand Black Raisins 100g

Lamb Brand Castor Sugar 4 tbsp

Lamb Brand Pure Ground Almonds 2 tbsp

Lamb Brand Soft Brown Sugar 2 tbsp

Lamb Brand Ground Cinnamon 1 tsp

Hello Orange Juice 30ml

Green Apples 4

Unsalted Butter 30g

Honey 1 tbsp

Egg 1, lightly beaten

Makes 25 x 30cm tin. 
Preparation and Cooking time: Approx 45 minutes

Lamb Brand Sponge Mix 800g

Water 160ml

Eggs 6

For Filling:

Lamb Brand Glace Cherries 200g

Lamb Brand Icing Sugar 30g

Icam White Chocolate 300g for frosting, 50g for decoration

Low Fat Soft Cheese 500g

Makes 10 
Preparation and Cooking time: Approx 50 minutes

Lamb Brand Black Raisins 125g

Lamb Brand Castor Sugar 100g

Lamb Brand Plain Flour 50g

Lamb Brand Sesame Seeds 4 tsp

Lamb Brand Baking Powder ½ tsp

Lamb Brand Fine Table Salt ½ tsp

Butter 50g

Egg 1, beaten

Apples 2, medium sized, grated

Makes 16
Preperation and Cooking time: Approx 90 minutes

Lamb Brand Pure Ground Almonds 75g

Lamb Brand Coconut 100g

Lamb Brand Black Raisins 100g

Lamb Brand Candied Peel 50g

Molino Rice Flour 125g

Butter 200g

Orange Zest 1, large, finely grated

Eggs 2, lightly beaten

For the Base:

Lamb Brand Flour ‘00’ 225g

Lamb Brand Icing Sugar 75g

Lamb Brand Corn Flour 50g

Lamb Brand Table Salt pinch

Butter 225g

Chunky Orange Marmalade 200g

Makes 9
Preparation and Cooking time: Approx 60 minutes

Lamb Brand Castor Sugar 75g

Lamb Brand Oat Flakes 115g

Lamb Brand Hazelnuts 25g, toasted and chopped

Life Dried Apricots 100g, chopped

Unsalted Butter 115g plus extra for greasing

Clear Honey 1 tbsp

Makes 24
Preparation and Cooking time: Approx 30 minutes

Goldstar Pitted Dates 500g

Honey 60ml

Peanut Oil (or Sunflower Oil) a drizzle

Makes 24

Preparation and Cooking time: Approx 30 minutes

Lamb Brand Icing Sugar 150g + some for rolling

Lamb Brand Candied Peel 100g

Lamb Brand Vanilla Extract ¼ tsp

Hello Orange Juice 2 tbsp

Icam Dark/Milk Chocolate 50g, shredded

Lemon Zest 1 tsp

Orange Zest 1 tsp

Makes 45cm Long Log
Preparation and Cooking: Approx. 45 minutes

Lamb Brand Almonds Blanched 100g, toasted

Life Roasted Hazelnuts 100g

Goldstar pitted Dates 150g

Plain Tea biscuits 450g, crushed

Evaporated Milk 1 can (approx 410g)

Vermouth 2 tbsp

Almond Essence 2 tsp

For decoration:

Lamb Brand Cake Decorations

Rainbow Assortments 65g

Icam Fondent dark Melting Chocolate 300g

Makes 20.5cm Round Tin
Preparation and Cooking time: Approx. 120 minutes

Lamb Brand Baking Powder 1 tsp

Lamb Brand Mixed Spice 1 tsp

Lamb Brand Black Raisins 115g

Lamb Brand Sultana 115g

Lamb Brand Currants 230g

Goldstar pitted Dates 175g

Life Pitted Prunes 115g

Hello Orange Juice 200ml, unsweetened

Treacle 2 tbsp

Lemon rind 1 tsp, finely grated

Orange rind 1 tsp, finely grated

Eggs 3, large

For decoration:

Lamb Brand Hazelnuts 75g

Lamb Brand Blanched Almonds 75g

Lamb Brand Walnuts halves 75g

Lamb Brand Glace Cherries 100g

Lamb Brand Candied Peel 50g

Apricot Jam 2-3 tbsp, softened

Honey 1 tbsp (optional)

Makes 2Kg of mincemeat / 120 pies 
Preparation and Cooking time: 120 minutes 
Ideally prepare 4 weeks before serving

Lamb Brand Candied peel 200g

Lamb Brand Glaced cherries 200g

Lamb Brand Sultana 250g

Lamb Brand Currants (or Black Raisins) 250g

Lamb Brand Brown Sugar 225g

Lamb Brand Ground Cinnamon 1 tsp

Lamb Brand Ground Nutmeg ½ tsp

Lamb Brand Ground Ginger ½ tsp

Lamb Brand Blanched Almonds 115g, chopped

Life Apricots 115g, coarsely chopped

Apples 500g, peeled cored, finely diced

Lemon 1, rind and juice

Orange 1, rind and juice

Vegetable Suet 175g

Brandy 3 tbsp, 120ml

For the Dough (24 pies):

Lamb Brand Auntie’s Mix Flour 500g

Lamb Brand Icing Sugar 60g, sifted

Lamb Brand Ground Cinnamon 1 tsp

Lamb Brand Fine Table Salt ¼ tsp

Guzelpinar Iced Water 120-160ml, 6-8 tbsp

Unsalted Butter 250g, cubed

Egg Yolk 2

For the Crumble:

Lamb Brand Pure Ground Almond 50g

Lamb Brand Almonds Flakes 50g

Lamb Brand Brown Sugar 50g

Lamb Brand Mixed Spice ¾ tsp

Makes 6 to 8
Preparation and Cooking time: Approx 15 minutes

Lamb Brand Castor Sugar 1 tbsp

Lamb Brand Cooking Salt 1 tsp

Lamb Brand Baking Powder 2¾ tsp

Egg 1 large, lightly beaten

Skimmed Milk 300ml

Unsalted Butter 45g, melted

Vegetable Oil 1 tbsp

Lamb Brand Flour 00 350g, sifted

Lamb Brand Castor Sugar 50g

Butter 200g, diced

Eggs 2, lightly beaten

For the Filling:

Lamb Brand Corn Flour 1 tbsp

Lamb Brand Currants 200g

Raspberries 300g

For the Crumble:

Lamb Brand Flour 00 85g, sifted

Lamb Brand Oat Flakes 85g

Lamb Brand Castor Sugar 100g

Lamb Brand Ground Cinnamon 1 tsp

Butter 125g, diced

Serves 30
Preparation and Cooking time: Approx 15 minutes

Lamb Brand Blanched Almonds 100g, toasted

Lamb Brand Blanched Peanuts 50g, toasted

Lamb Brand Pine Nuts 50g, toasted

Lamb Brand Golden Raisins 100g

Lamb Brand Oat Flakes 50g

Lamb Brand Sesame Seeds 50g

Life Pumpkin Seeds Heart 50g

Rice Krispies Cereal 45g

Peanut Butter 340g

Honey 236ml

Icam Melting Dark Chocolate (optional)

Makes 12
Preparation and cooking: Approx. 30 minutes

Lamb Brand Brown Sugar 25g

Lamb Brand Cinnamon 1 tsp

Lamb Brand Vanilla Extract 1 tsp

Life Soft Apricots 250g, roughly chopped

Life Pitted Prunes 150g, roughly chopped

Life Crushed Hazelnuts 100g

Turvasa Figs 250g, roughly chopped

Fresh Pears 1kg, peeled & sliced

Water 120ml

Skimmed Milk 300ml

Makes 4
Preparation and Cooking time: Approx 5 to 10 minutes

Lamb Brand Cinnamon Powder 1 ½ tbsp

Icam Melting Chocolate 150g

Vegetable Oil 1 tbsp

Serves 6 to 8
Preparation and Cooking time: Approx 1 hour 15 minutes

For filling:

Lamb Brand Apricots 675g

Lamb Brand Blanched Almonds 50g, chopped

Hello Apple Juice 900ml

Granulated Sugar 675g, warmed

Lemons 2

For dough:

Lamb Brand Auntie’s Mix150g

Lamb Brand Castor Sugar 25g

Butter 125g

Water 1 tbsp

Makes a 23cm tin | Serves 6 to 8
Preparation and Cooking time: Approx 120 minutes

Lamb Brand Pure Ground Almonds 50g

Lamb Brand Ground Cinnamon 1 tsp

Life Dried Apricots 225g, chopped

Goldstar Pitted Dates 225g, choppped

Hello Apple Juice 125g

Lemon Rind 1 lemon

Margarine 100g, cut into small cubes

Water 4 tbsp

Makes 25cm Diameter Tin

Preparation and Cooking time: Approx 75 minutes

Lamb Brand Self-raising Flour 350g

Lamb Brand Brown Sugar 270g

Lamb Brand Golden or Black Raisins

100g, chopped

Lamb Brand Bicarbonate of Soda ½ tsp

Lamb Brand Mixed Spice 2 tsp

Lamb Brand Walnuts 120g, chopped

Oil 230ml

Eggs 3

Carrots 3, shredded (roughly 300g)

For Cream Cheese Frosting:

Lamb Brand Icing Sugar 300g

Lemon Rind 1 tsp

Cream Cheese 80g, softened

Lemon juice 1 tbsp

Butter 30g

For Decoration:

1 Carrot thinly sliced lengthways or 8 Baby Carrots

Makes 2 logs approx 30cm long and 6cm high

Preparation and Cooking time: Approx 60 minutes

Lamb Brand Walnuts 200g

Lamb Brand Glace Cherries 150g

Lamb Brand Candied Peel 150g

Lamb Brand Hazelnuts 100g

Lamb Brand Almonds 100g

ICAM Milk / Fondent Chocolate Bar 150g

Plain Biscuits 450g

Condensed Milk 2 tins

Brandy 45ml

For Covering and Decorating:

Lamb Brand Icing Sugar 1 tbsp

ICAM Milk / Fondent Chocolate Bar 150g

Other decorations of your liking.

Makes a 25cm cake tin
Preparation and Cooking time:  Approx 150 minutes

Lamb Brand Brown Sugar 200g

Lamb Brand Sultanas 200g

Lamb Brand Currants 200g

Lamb Brand Golden Raisins 100g

Lamb Brand Black Raisins 100g

Lamb Brand Candied Peel 100g

Lamb Brand Glace Cherries 100g

Lamb Brand Almonds 100g

Lamb Brand Hazelnuts 100g

Lamb Brand Ground Cinnamon 1 tsp

Lamb Brand Mixed Spice 1 tsp

Lamb Brand Bicarbonate of Soda ¼ tsp

Lamb Brand Table Salt ½ tsp

Eggs 6

Brandy 3 tbsp

Black Syrup 1 tbsp

Lemon Rind 1

Margarine 250g

Serves 30
Preparation and Cooking time: Approx 7 hours

Lamb Brand Golden Raisins 125g

Lamb Brand Black Raisins 125 g

Lamb Brand Currants 225g

Lamb Brand Sultanas 225g

Lamb Brand Candied Peel 100g

Lamb Brand Blanched Almonds 100g

Lamb Brand Self raising flour 180g

Lamb Brand Mixed Spice 2 tsp

Lamb Brand Nutmeg 1 tsp

Lamb Brand Brown Sugar 200g

Lamb Brand Breadcrumbs 180g

Margarine 200g

Eggs, 2 beaten

Black Treacle 1 tbsp

Brandy or Whisky 2 tbsp

Rind and Juice of Lemon 1

For the Sauce:

Lamb Brand Corn Flour 2 tbsp

Lamb Brand Castor Sugar 25g

Milk 225g

Butter 25g

Brandy or Rum 2 to 3 tbsp

Makes 50

Preparation and Cooking time: Approx 100 minutes

Lamb Brand Sultanas 200g

Lamb Brand Currants 200g

Lamb Brand Candied Peel 100g

Lamb Brand Mixed Spice 1 tsp

Lamb Brand Hazelnuts 100g

Lamb Brand Almonds 100g

Life Prunes 200g, thinly sliced

Life Apricot 200g, thinly sliced

Persian Palm Dates 200g, thinly sliced

Apple 2, peeled and sliced

Orange Rind 2 tsp

You will need:

Orange Juice 135ml

Brandy 135ml

Honey 135ml

For the Dough:

Lamb Brand Plain Flour 270g

Lamb Brand Castor Sugar 2 tbsp

Margerine 135g

Egg 1

Lemon Rind 1 tbsp

Vanilla Powder pinch

Makes a dish of 16cm x 28cm

Preparation and Cooking time: Approx 55 minutes

Lamb Brand Castor Sugar 50g

Lamb Brand Hazelnuts 200g

Lamb Brand Walnuts 200g

Lamb Brand Golden Raisins 75g

Lamb Brand Candied Peel 50g

Turvasa Figs Garland 130g, chopped

Persian Palm Dates 130g

Eggs 3, yolk and whites seperate

Milk 3 tbsp

Oil Spray

Makes 25cm round dish | Serves 12
Preparation and Cooking: Approx 90 minutes

Lamb Brand Sponge Mix 400g

Eggs 3

Water 80ml

For the Ice Cream*:

Lamb Brand Chocolate

Ice Cream Mix 100g

Lamb Brand Vanilla

Ice Cream Mix 100g

Water 500ml, cold

For Decoration:

Lamb Brand Candied Peel 75g

Lamb Brand Chocolate Sprinkles for decoration

Life Roasted Crushed Hazelnuts 75g

Icam Chocolate 75g, grated

Milk 200ml

For the Topping Mix:

Lamb Brand Topping Mix 100g

Water 200ml, cold

*Use your favourite flavour, you can also use Lamb Brand Low Calorie Sugar Free Ice

Cream Mix.

Sorbet is a frozen dessert made up of water, fine sugar and fruit juice. Normally, sorbet is softer than ice cream. Most of the time it also contains a low level of fats compared to other dessert, since its made from water instead of milk. Sorbet can be either taken as dessert or in between the first and second course, to eliminate heavy flavours.

Makes 8 portions
Preparation and Cooking: Approx 30 minutes

Fresh Fruit 550ml, juice (fruit of your choice)

Water 550ml

Fresh Mint for garnish

* If you use sweet fruits such as melons you can reduce the amount of sugar.

Makes a 24cm tin
Preparation and Cooking: Approx 125 minutes

Lamb Brand Brown Sugar 50g

Lamb Brand Sultanas 200g

Lamb Brand Golden Raisins 200g

Lamb Brand Black Raisins 200g

Lamb Brand Glace Cherries 150g

Lamb Brand Mixed Spice 1 tsp

Lamb Brand Candied Peel 150g,chopped

Lamb Brand Table Salt ¼ tsp

Sunflower or Vegetable Oil 180ml

Eggs 2

Milk 3 to 4 tbsp

Water 500ml

Makes 4 
Preparation and Cooking: Approx 60 minutes

For Dough:

Lamb Brand Self-raising Flour 800g

Lamb Brand Castor Sugar 300g

Lamb Brand Vanilla Powder 1 tsp

Lamb Brand Table Salt, pinch

Margarine 300g

Eggs 4

Lemon Zest grated

For Filling:

Lamb Brand Pure Ground Almonds or Ground Almonds Substitute 270g

Lamb Brand Castor Sugar 170g

Lamb Brand Icing Sugar 100g

Lamb Brand Vanilla Powder 1tsp

Egg 1

Lemon Zest 1 tsp, grated

For Decoration:

Lamb Brand Icing Sugar 400g

Lamb Brand White Chocolate Chips

Lamb Brand Mixed Sprinkles

ICAM Milk/Dark Chocolate

Rayner's Food Colouring

Chocolate Eggs 4

Egg Whites 2

Lemon Juice ½, freshly squeezed