“Following on from the success of Baking Made Easy, Lorraine Pascale spreads her culinary wings as she shares her delicious recipes, secrets, passion and know-how in a fabulous new feel-good series, Home Cooking Made Easy.”

“Earlier this year, her first TV show, Baking Made Easy, was watched by more than 2 million people and the accompanying book was second only to Jamie Oliver’s 30-Minute Meals in the bestseller lists. With her creative and accessible recipes – some of which she’s created or adapted for Easter especially for OFM”

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Description: made em
delish!

Description: So good, even better on day two. The glass of milk is important!

Description: Basic chocolate sponge cake, filled with whipped cream and decorated with strawberries. Kids loved it

Description: my own take on the “I can’t believe you made that” cake. I used glace cherries, sugar diamonds, gold cake paint an edible glitter for the bling. it’s a personal size cake for my mum, and the flakes were used because I had a terrible job trying to get Cigarellos!!

I love the plain and simply British pancake, fried, flipped, sugared and brought alive with a squeeze of lemon, but sometimes on pancake day morning, it’s all or nothing. I sincerely hope you enjoy wolfing down these bad boys as much as I did.

Blueberry pancakes with crisp prosiutto and Maple syrup.

• Little bit of oil for frying
• Ix pack of procuitto
• 250g plain flour
• 15g baking powder
• pinch of salt
• 1 tsp sugar
• 300ml sour cream
• 100ml warm water
• 200g of blueberries

Turn on the oven to low. Put some oil in a frying pan and fry the procuitto until it just starts to crisp. Dry them on kitchen towel and set aside. Turn off the heat and keep the oil in the pan.

Put the flour, baking powder, salt and sugar in to a mixing bowl (not in a small measuring jug the way I just did!). in a measuring jug put the sour cream and water and mix it up to combine. Make a large hole in the middle of the flour mixture and pour the sour cream mixture into the centre. Stir the liquid mix first then gradually draw in the flour beating hard. Doing it this way will avoid any lumps forming. Then get a whisk and give it a good airing.

If lumps do start appearing, pull up your sleeve, turn the radio on to loud and beat the mixture like mad for a good couple of minutes to make the mixture smooth.

Heat the frying pan of oil back up over a low to medium heat and then pour from a low height four blobs about 9cm wide in to the pan. Cook them slowly and until they are golden brown then flip them over. Once they are cooked ( you can tell from they way they look on the sides, they should be nicely firm and set) place them on a baking tray in the oven to keep toasty whilst you make the others.

Once they are all cooked, pile them high with the crispy Proscuitto in between. Pour maple syrup all over them and dig in!