Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

With summer upon us, we have to be ready to make the most of nicer weather.

Impromptu barbecues and last-minute guests are a reality when the sun begins to shine, so sometimes we need to make desserts in a flash. Baking for (and with) the family can be the perfect way to whip something up quickly, as well as an opportunity to spend time with your family.

The aroma of freshly baked goodies wafting through the house, the joy of working together, and the pleasure of indulging in sweet treats are just a few of the many reasons to bake.

But sometimes we want the end result without the fuss of complicated recipes or a long list of ingredients. In this post, we’ll explore simple baking techniques and some handy shortcuts, including how to navigate missing ingredients and make use of possible freezer items.

Yemi’s currant crumble cake

Baking shortcuts

One-bowl-wonders are perfect for barbecues, unexpected guests and busy days. Opt for recipes that require only one bowl to reduce clean-up time. Cakes, brownies and cookies often have one-bowl versions that come together in minutes.

‘Mug cakes’ can be a life-saver on those nights when your sweet craving isn’t budging. They are the epitome of quick baking. Mix a few ingredients in a mug and microwave for a minute or two. Voila! An instant dessert.

Pre-made pastry used to be frowned upon, but now even top chefs will recommend and admit to using it because the quality is much better. Keep pre-made puff pastry or pie crusts in your freezer. They’re perfect for whipping up quick tarts, turnovers or pies. The possibilities are endless!

Freezer-friendly items are also very useful. You can blend a bag of frozen berries, egg whites and lemon juice to make the lightest and fluffiest mousse, or add frozen berries tossed in flour and sugar, then cover with pastry to form an open turnover tart.

Missing ingredients often stop us in our bid to make desserts – but it doesn’t have to stop us from baking. Here are some common substitutions and tips for making do with what you have:

Eggs – if you’re out of eggs, you can use 1/4 cup of unsweetened applesauce or mashed banana per egg. Yogurt and buttermilk are also good substitutes.

Butter – replace butter with an equal amount of margarine, shortening or even oil. For a healthier twist, you can use mashed avocado or Greek yogurt.

Milk – no milk? Use water, juice, or even coffee. Non-dairy milk like almond, soy or oat milk works well too. Add lemon juice and cream to a recipe to replace sour cream.

Flour – if you’re short on all-purpose flour, you can use a combination of other flours you have to hand. Whole wheat flour, almond flour and even oat flour can work – though textures may vary.

Sugar – substitute granulated sugar with brown sugar, honey, maple syrup or even agave nectar. Adjust the liquid content if using a syrup.

The currant crumble cake

Currant crumble cake

 This week, I relied on a basic sponge cake recipe, crumble recipe and some frozen red and black currants to make a quick cake.

For my sponge cake, I used the 6:6:6 ratio of flour, sugar, butter (ounces) to 3 eggs and made a crumble mix to get some texture.

I layered half of the cake batter with the frozen currants and some crumble mix before repeating it, finishing with a generous crumble topping.

Once cooked, I served it with ice cream and some rhubarb compote.

Embrace the simplicity; family baking doesn’t have to be a complicated affair.

With these shortcuts and substitutions, you can quickly satisfy your sweet cravings and create wonderful memories in the kitchen.

Get creative with what you have on hand and enjoy the process of baking together.

Read more:

• Yemi’s Food Stories: Fifty Two at Rudding Park
• Yemi’s Food Stories: a culinary exploration in Ireland

In Pateley Bridge there are signs of a gentle retail revival after the devastating impact of coronavirus.

This week, a bakers shop returned, adding to the two butchers, the oldest sweet shop in England and many other independent businesses, including cafes, pubs, restaurants and takeaways, that occupy the High Street.

In February, The Old Bakehouse, which had traded at the foot of the High Street for many years, closed its doors.

Now, six months later, new owners have refurbished the premises re-ordered the layout to cater for  social distancing requirements and called their shop Yorkshire Born & Bread.

Read more:

• New councillor co-opted for Pateley Bridge Town Council
• Will Pateley Bridge box be disconnected off by BT?

The Chandler family – brothers Lee and Shaun and their wives Elizabeth and Tilly – are the joint owners of the new bakery and have already made a name for themselves in the town over the past four years, with the way in which they have transformed and expanded the Spar shop across the road.

The Mayor and Mayoress of Pateley Bridge Councillor Mike and Dr Janet Holt (pictured above) performed the opening ceremony and were served with the first loaf of bread baked on the premises.

Afterwards, Cllr Holt, said:

“I took the opportunity to thank the Chandlers for the tremendous effort they have made to help the local community over the last five months, and to wish them every success in their new venture.”

During the coronavirus crisis the Spar shop has provided a central hub for free home deliveries made to people living in self-isolation throughout the Pateley Bridge area – a service supported by volunteers, including staff from the Bewerley Park outdoor learning centre.

Lee Chandler, said:

“The number of people in self-isolation has reduced, but we are still handling between 60 and 100 orders a week.”

The Chandler family, who were born, bred and educated in Nidderdale and proud of their Yorkshire roots, clearly don’t mind a challenge.

Tilly, told the Stray Ferret:

“We were all busy with the existing shop, but decided to open the bakery as well and just worked around the clock to make it happen.”