Professional Baker Reveals Five Quick Recipes for Effortless Baking
Baker's Top 5 Simple Recipes for Quick Homemade Treats

Professional Baker Reveals Five Quick Recipes for Effortless Baking

Over many years of culinary experience, I have created numerous delightful treats in my kitchen. Some of these require barely fifteen minutes to prepare, while others demand considerably more time and effort. Although there is a certain charm in dedicating hours to baking, modern life often does not permit such luxuries. This is precisely why I frequently turn to my reliable collection of "quick bake" recipes when inspiration is needed.

Within this personal cookbook are all my favourite speedy creations that come together almost instantly. These include my top selections for flapjacks, shortbread, lemon posset, vanilla fudge, and scones. Each recipe is designed for simplicity and efficiency, ensuring delicious results with minimal fuss.

Flapjacks

Flapjacks stand out as one of the simplest treats you can possibly make, requiring only four basic ingredients. While numerous basic recipes are available online, this particular four-ingredient version remains my personal favourite, as highlighted by the Express.

Ingredients:

  • 250g jumbo porridge oats
  • 125g unsalted butter
  • 125g light brown sugar
  • Two tablespoons of golden syrup

Method:

  1. Preheat your oven to 200°C/180°C Fan. Place the butter, golden syrup, and sugar into a saucepan.
  2. Warm over a medium heat until all ingredients melt together and combine smoothly. Remove from the heat and thoroughly mix in the oats.
  3. Lightly grease and line a 20x20cm baking tin, then pour in the mixture. Use the back of a spoon to press it firmly into the corners and flatten the surface evenly.
  4. The firmer you press, the crunchier your flapjacks will become. Bake in the oven for approximately 15 minutes until golden brown, then allow to cool completely before serving.

Shortbread

Shortbread is another timeless and straightforward bake that never fails to impress. I have experimented with many variations over the years, but this specific recipe consistently delivers the best results.

Ingredients:

  • 125g unsalted butter, softened
  • 55g caster sugar
  • 180g plain flour

Method:

  1. Heat your oven to 190°C/170°C Fan. Cream the butter and sugar together in a mixing bowl until light and fluffy.
  2. Fold in the flour until everything is properly combined. Tip the mixture onto a clean work surface and gently knead until it forms a compact ball.
  3. Roll out with a rolling pin to approximately 1cm thickness. Shape into traditional shortbread rounds or fingers, then arrange on a lined baking sheet.
  4. Alternatively, press the mixture directly into a tin and lightly mark out portions. Dust with caster sugar and refrigerate for 20 minutes. Bake for 15 minutes, or until lightly golden. Allow to cool completely before enjoying.

Lemon Posset

This dessert ranks among my family's absolute favourites, offering a wonderfully simple yet elegant pudding that works beautifully throughout the year. The presentation is particularly stunning, making it perfect for special occasions.

Ingredients:

  • Five lemons
  • 480ml of double cream
  • 200g of sugar
  • Zest of one lemon

Method:

  1. Begin by halving the lemons and carefully scooping out all the flesh into a bowl. Set the hollowed shells aside for later use.
  2. Meanwhile, warm the double cream and sugar in a pan, along with the zest of one lemon, until the sugar dissolves completely.
  3. As the cream mixture heats, press the lemon flesh through a fine sieve, reserving the juice and discarding the pulp.
  4. Once the sugar and cream mixture is ready, remove it from the heat and quickly whisk in the lemon juice until fully blended.
  5. Spoon this creamy mixture into the hollowed lemon shells and chill for at least 5 hours before serving. The result is a refreshing and visually impressive dessert.

Vanilla Fudge

Over the years, I have experimented with countless fudge recipes, but this Carnation version is the only one that consistently delivers brilliant results every single time.

Ingredients:

  • 397g condensed milk
  • 150ml milk
  • 450g demerara sugar
  • 115g butter

Method:

  1. Place all the ingredients into a large non-stick saucepan and melt gently over a low heat, stirring continuously until the sugar has completely dissolved.
  2. Bring the mixture to a gentle, steady boil for 10 to 15 minutes, stirring constantly and scraping the bottom of the pan. Aim for the mixture to reach 115°C on a sugar thermometer; having one on hand is essential for perfect fudge.
  3. Remove the fudge from the heat and let it cool for 5 minutes. Beat vigorously until the mixture just starts to lose its glossy sheen and becomes very thick; this should take roughly five to 10 minutes.
  4. Pour into a lined 20cm baking tin and leave to set completely before slicing into neat squares. This fudge is rich, creamy, and utterly irresistible.

Scones

Mary Berry's foolproof scone recipe is my go-to choice for afternoon tea, and it is easy to understand why it has become such a firm favourite among bakers of all skill levels.

Ingredients:

  • 450g self-raising flour
  • Two level teaspoons of baking powder
  • 50g caster sugar
  • 100g butter, slightly softened and cut into pieces
  • Two free-range eggs
  • A little milk
  • Handful of sultanas

Method:

  1. Heat your oven to 220°C/200°C Fan, then lightly grease a couple of baking trays. Tip the flour, baking powder, and sugar into a large bowl.
  2. Add the butter and work it in with your fingertips until the mixture resembles fine breadcrumbs. Crack the eggs into a measuring jug, then top up with enough milk to reach 300ml in total.
  3. Use a fork to combine the egg and milk mixture with the flour, working it into a soft, slightly sticky dough.
  4. Tip onto a floured work surface, knead gently, and fold in the sultanas. Roll the dough out to form a rectangle roughly 2cm in thickness.
  5. Use a fluted 5cm cutter to stamp out as many rounds as possible, then place them on your prepared baking trays. Lightly brush the tops with a splash of extra milk.
  6. Bake in the oven for 15 minutes, or until they have puffed up beautifully and turned a lovely golden brown. Transfer to a wire rack to cool and enjoy whilst still gloriously fresh and warm.