Domestic Recipes 2026 

Cheesy Herb Scones (Class141)

Ingredients: 450g (1 lb) self raising flour, 10g (1/2 oz) baking powder, 1 teaspoon salt, 10g (1/2 oz) mature Cheddar cheese, 10g (1/2 oz) dried mixed herbs, 1 teaspoon English mustard, 50g (2 oz) butter, 110ml (4 fl oz) milk, 110ml (4 fl oz) water.

1. Preheat the oven to 230 C / 210 C Fan / Gas 8.

2. Line a baking tray with parchment.

3. Put the flour, baking powder, salt, dried herbs, mustard and cheese into a mixing bowl and mix until well combined. Add the butter and rub through with your fingers until the mixture resembles breadcrumbs.

4. Make a well in the middle of the flour mixture and pour in a little at a time the water and milk and stir until the mixture forms a ball and until you have run out of milk and water. (If the mixture looks dry add a tiny bit of water but not so that it looks wet.)

5. Knead for about 2 minutes on a floured surface.

6. Roll the dough out on a floured surface and cut into twelve 7.5cm (3 in) rounds and put on your baking tray.

7. Bake in the oven for about 17 minutes until golden.

Fruity Flapjacks (Class 142)

Ingredients: 100gms unsalted butter, 75gms light brown sugar, 60ml Golden Syrup, 250gms rolled oats, 50gms Raisins (or sultanas, cranberries, any other berry), 25gms Nuts (Flaked almonds, mixed chopped nuts, chopped walnuts), 1/2tsp good quality vanilla extract, 1/2tsp cinnamon, 1/2 a fresh chopped apple.

Preheat oven to 180C or fan equivalent. Line a 9-inch square baking tin with parchment paper and grease with butter. Melt Golden Syrup, sugar and butter over low heat in a large saucepan. (do not allow it to burn) Using a wooden spoon, mix in the oats and keep mixing until they are all coated with the buttery mixtureRemove from heat. Add nuts, raisins, vanilla and cinnamon, mix again and add the chopped apple. Spoon the mixture into the baking tin and press it down. Bake at 180C for 25mins. Leave to cool in the tin and then cut the flapjacks into 16 squares.

Honey, Orange and Cinnamon Cake (Class 143)

Ingredients For the cake: 170g British honey 1 orange, zested 1/2 tsp ground cinnamon 140g butter 85 g soft light brown sugar 2 eggs, beaten 200g self-raising flour

For the icing: 100g icing sugar 200g butter, room temperature

To decorate: 1 Orange zested 1 tbsp honey.

Step 1 Preheat the oven to 200°C/180°C fan. Butter and line the bottom of an 18cm cake tin. Step 2 Place the honey, orange zest, cinnamon, butter and sugar into a large pan. Heat gently until melted. Remove from the heat and mix in the eggs and flour.

Step 3 Spoon the mixture into the cake tin and bake for 35 minutes, until the cake is springy and cooked through. Cover with baking paper if it looks as though it’s browning too quickly. Remove from the oven and allow to cool.

Step 4 To make the icing. Beat together the icing sugar and butter until smooth.

Step 5 Place the cooled cake onto a board or plate and spread or pipe the icing over the top, then scatter over the orange zest and drizzle over the honey. Serves 8 

Pizza Pinwheels (Class 144)

Ingredients: 2 tbsp tomato purée, 1½ tbsp tomato ketchup, 1 tsp dried basil, ½ tsp garlic granules, 375g ready-rolled puff pastry, 175g/6oz mix of grated mozzarella and cheddar, 1 free-range egg, beaten 

1. Line a large baking sheet with baking paper.

2. Mix together the tomato purée, tomato ketchup, basil and garlic.

3. Unroll the pastry and spread the tomato mix over it, leaving a small border along both the long sides.

4. Sprinkle the cheese over the tomato mix, then brush one of the long edges with some of the beaten egg.

5. Starting from the unbrushed long side, roll up the pastry. Put the roll onto the baking sheet (cut the roll in half if you need to) then place in the fridge for 20 minutes to firm up.

6. After 20 minutes, remove from the fridge and cut into 16 slices.

7. Arrange on the baking sheet and chill for a further 20 minutes.

8. Preheat the oven to 200C/180C Fan/Gas 6.

9. Brush the wheels with beaten egg, then bake for 15 minutes, until golden and the cheese is bubbling. Leave to cool on the baking sheet