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teatime treats


Apricot & orange muesli mug muffins

Recipe by Bonne Maman (


40g (1½oz) butter, softened, plus extra for greasing

40g (1½oz) light soft-brown sugar

65g (2½oz) Bonne Maman Tangy

Mandarin Marmalade grated zest of 1 orange

25g (1oz) ground almonds

1 large free-range egg

50g (1¾oz) plain flour

½ tsp baking powder

50ml (2floz) buttermilk or sour milk

4 tbsp Bonne Maman Apricot


For the crumble

30g (1oz) untoasted muesli

15g (½oz) butter

1 tbsp plain flour

1 Preheat the oven to 180ºC/Gas Mark 4.

2 Cream together the butter, sugar, marmalade and orange zest until smooth. Gradually beat in the ground almonds, followed by the egg.

3 Fold in the flour and baking powder, then stir in the buttermilk or sour milk.

4 Spoon the compote into the bottom of two greased heatproof cups before gently adding the muffin mixture. Put the cups in a shallow roasting tin, then pour enough boiling water into the tin to come halfway up the sides of the cups.

5 Rub together the crumble ingredients and press lightly on top of the muffin mixture.

6 Bake the muffins for 15-25 minutes depending on the size of your cups, or until a skewer into the centre comes out clean.

Pain perdu

Recipe by Bonne Maman (


2 tbsp Bonne Maman Damson

Plum Conserve

4 tbsp pressed apple juice or water

2-3 plums, halved and stoned

50g (1¾oz) blueberries

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May 2019
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About Baking Heaven

The May issue of Baking Heaven is on sale now and it comes with a fantastic Cupcake mini magazine packed with 20 delicious recipes and techniques! We are also very excited to bring you a brand new section dedicated to cake decorating! The Cake Decorating School features a range of step-by-step projects and techniques that are suitable for every skill level. Plus, discover the science of chocolate, make a step-by-step dark chocolate mousse, have some fun baking with the kids and follow our masterclass to making no-knead bread and so much more!