Introduction (part two)

Northwick Park

London bridge (part six)

Essential etiquette (part one)

The Scots Guards

Stilton and fig tart with walnut dressing

Tower bridge (part seven)

Dagenham Heathway

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Flood tablet

Michelangelo Buonarroti (1475-1564), Epifania

Waterloo bridge (part one)

Hammersmith bridge (part one)

Hungerford bridge (part one)


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Soured cream and chocolate cupcakes
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Dark, rich and very moreish, these cakes are made with unsweetened cocoa powder, which gives them that essential depth of flavour. Pipe your icing if you fancy or spread it on with a palette knife and decorate with fine curls of white chocolate.

Soured cream and chocolate cupcakes

Preheat the oven to 180°C/350°F/gas mark 4. Line a 12-hole bun tin with paper cases.

Cream the butter and sugar in a large bowl until light and fluffy. Add the eggs gradually, adding a little flour if the mixture looks as if it might curdle.

Fold in the remaining flour and cocoa with a splash of milk to make a dropping consistency. Divide the mixture among the cake cases.

Bake in the oven for 20 minutes until golden and firm. Cool on a wire rack.

Beat together the butter and soured cream, then add the icing sugar and cocoa gradually to make a thick icing.

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