Salter EK4245BLACK Stand Mixer with 6 Speed Settings, 5 L, Includes Whisk, Dough Hook, Beater, Removable Splash Guard, 1200 W, Perfect for Cakes & Bread, Stainless Steel/Black, Aluminium

Salter EK4245BLACK Stand Mixer with 6 Speed Settings and 5 Litre Capacity, 1200 W, Stainless Steel,

This multi-functional Salter stand mixer enhances cooking experiences, allowing you to whisk, beat and knead ingredients effortlessly.

Improve your home bakes with this multi-functional Salter stand mixer. Use the mixing beater to create frostings and cakes, the whisk attachment for whipping eggs and the dough hook to knead heavier mixtures such as bread or pasta dough. With an impressive 1200W capability, this useful cooking aid is guaranteed to deliver incredible results easily and with speed. Featuring a stainless steel mixing bowl which has a generous 5L capacity, the mixer is perfect for making tasty home bakes to share.

Sticky Toffee Banana Bread

Banana Bread – 125g soft butter , plus extra for the tin, 75g caster sugar, 50g dark brown soft sugar, 3 medium eggs, 2 large ripe bananas , mashed, 50g natural yogurt, 200g plain flour, 2 tsp baking powder, 50g pitted dates , chopped (about 10), 50g pecans or walnuts, chopped (or mixed chopped nuts)

Toffee Sauce – 100g light brown soft sugar, 25g butter , cut into cubes, 100ml double cream

• Heat the oven to 160C/140C fan/gas 3. Butter and line a loaf tin Beat the butter and both sugars until really fluffy. Whisk the eggs, banana and yogurt in a separate bowl until mostly smooth, then add this to the butter and sugar mixture. Fold in the flour, baking powder, dates and nuts. Bake for 1 hr-1 hr 15 mins.
• Put the sugar in a frying pan and melt until light golden brown and liquid. Carefully whisk in the butter until smooth, then pour in the cream and bring to a bubble. Mix until smooth and shiny then drizzle over the cake so it drips down the sides.

Tiger Bread

Bread – 500g strong white bread flour, 7g sachet fast action yeast, 1½ tsp caster sugar, 1½ tsp fine sea salt, 300-350ml warm water,

Topping – 90g rice flour, ½ x 7g sachet fast action yeast, ¼ tsp salt, 1 tsp golden caster sugar, ½ tbsp sesame oil, 90ml warm water

• Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
• Once risen, knead three times. Shape into an oval and place on a lightly floured baking sheet. Cover loosely with cling film and leave until doubled in size again. Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients into a spreadable paste. Gently spread the mixture over the loaf bake for 35 mins.

Easy Pizza

Sauce & Topping – 2 tbsp olive oil, 1 small onion, finely chopped, 1 x 400g can chopped tomatoes, 2 tbsp tomato purée, 1 tsp caster sugar, ½ small bunch basil, leaves shredded, 2 x 125g balls buffalo mozzarella

• Heat the oven to 220C/200 fan/gas 7, heat the oil in a small saucepan and cook the onion with a generous pinch of salt until softened. Add the chopped tomatoes, purée and sugar and bring to a simmer. Cook for 25 – 30 mins. Blitz the sauce with a hand blender until smooth.
• Mix the flour, sugar, baking powder, salt. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water. Lightly flour two baking sheets. Split the dough into two and flatten with your fingers into 20 – 25cm rounds on the sheets.
• Finish the bases with a thin layer of the sauce and torn up mozzarella. Place in the oven and cook for 8 -10 mins or until crisp around the edges.

Gooey Chocolate Chip Cookies

120g butter, softened, 75g light brown sugar, 75g golden caster sugar, 1 medium egg, 1 tsp vanilla extract, 180g plain flour, ½ tsp bicarbonate of soda, 150g dark chocolate, cut into chunks

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely.