Makes & Bakes Facebook Group for LandScape magazine

NEW_makes-bakes-logo.jpg

Makes & Bakes Facebook group

LandScape magazine enjoy the Christmas special 2024 issue

Landscape-Hero-Module-December-24.jpg

Welcome to LandScape

LandScape magazine Christmas special 2024

LandScape-Christmas-special-magazine-scaled.jpeg

Christmas 148-page special LandScape issue

BrandSiteArticle_LNSCAPE_1600X900-copy-11.jpg

Subscribe to LandScape Magazine

Summer Shawl pattern from LandScape magazine

Summer-Shawl-scaled.jpg

Exclusive craft projects

Autumn Winter - lockdown mini mag banner.jpg

Craft & Cookery Special

1 Bag Project.jpg

How to make a fabric bag with style

1 Marcrame 22.jpg

How to make beautiful hangers from twine

1 Bookends.jpg

How to make owl bookends: 6 easy steps

_50A0709.jpg

Knitted dog pattern download

Cat hero image.jpg

Knitted cat pattern download

Christmas-Houses.jpg

Festive wooden houses: Easy Christmas craft

1 Garden Friends.jpg

DIY Garden Birds: Fun and Easy Craft Project

1-Opener-scaled.jpg

Everlasting daffodils: Easy felt project

1 Mats.jpg

How to make cushioned table mats from fabric

1-Eggs-1.jpg

How to make felt eggs for Easter: A simple spring craft

1Craft.jpg

Hessian craft ideas: Easy projects to add rustic charm to the home

Craft

From Yarn

Other Crafts

From Fabric

Garden

Projects

Magazine

Latest Issues

Cookery

Autumn

Spring

Winter

Summer

Countryside

Nature

In the Garden

History and Heritage

Indulge in the flavours of autumn with this **easy pumpkin pie recipe**. Whether you are baking for **Bonfire Night** or simply craving a cosy autumn treat, this classic pie combines a rich, sticky treacle pumpkin filling with an oat based crust. Ideal for beginners and seasoned bakers alike.

## **Ingredients for sticky treacle pumpkin pie**

##   
**How to make this pumpkin pie recipe**

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease the tart dish with butter. In a large mixing bowl, combine the oats, butter, caster sugar, 50g of the golden syrup and all the pecan nuts until the mixture is thick and moist. Press the mixture down into the prepared dish with the back of a metal spoon to create a base. Bake for 20 mins until golden.

In the meantime, place the pumpkin, double cream, brown sugar, eggs and cinnamon in a food processor and blend until smooth.

To make the topping, mix together the breadcrumbs, remaining golden syrup and lemon zest in a bowl and set aside.

Pour the pumpkin mixture into the oat base and bake for 35 mins, then sprinkle over the topping, making sure it covers the entire surface area. Bake for 10-15 mins until firm. Leave to chill for 2 hrs, then serve.

If you like this dessert, why not try our apple, treacle and walnut cake!

Treacle pumpkin Pie Recipe from LandScape magazine

Sticky treacle pumpkin pie: A Taste of Autumn

Inspired by the traditional classic sticky toffee pudding, this heavenly dessert has a gooey centre making it the ideal comfort food

80g unsalted butter, plus extra for greasing  
3 × 260g fruit loaves, sliced  
75g pecan nuts, roughly crushed  
4 eggs  
70g golden caster sugar  
300ml milk  
400ml double cream  
1 tbsp vanilla bean paste  
_1.5-litre oven dish_

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease the oven dish. Spread the fruit loaf slices with butter, then fill the oven dish with the slices, scattering two thirds of the pecan nuts within the layers. In a large jug, whisk together the eggs, sugar, milk, 200ml of the cream and the vanilla paste. Pour the mixture over the sliced fruit loaf and top with the remaining nuts.

Bake for 40-45 mins until the pudding is golden and firm. Allow to cool for 5 mins. In a bowl, whisk the remaining cream until thick, then serve with portions of the pudding.

**If you love this recipe, try our :a[Plum bread rose]{href='https://www.landscapemagazine.co.uk/cookery/autumn/plum-bread-rose/' target='_blank' rel='noreferrer noopener'}!**

Sticky Bread Pudding

**Mushroom puff pastry pinwheels** are crispy and golden on the outside, and full of flavour and texture on the inside. This recipe is perfect for anyone looking to make simple, yet elegant appetisers. They also look spectacular as part of a buffet or dining table spread.

## Ingredients for mushroom puff pastry pinwheels {#h-ingredients-for-mushroom-puff-pastry-pinwheels}

200g unsalted butter, plus 1 tbsp and extra for greasing

250g strong flour, plus extra for dusting

1 garlic clove, peeled and finely chopped

## How to make mushroom puff pastry pinwheels {#h-how-to-make-mushroom-puff-pastry-pinwheels}

Make and chill the puff pastry using the 200g of butter, strong flour, salt, egg and ice-cold water listed. In a large frying pan, heat the 1 tbsp of butter, then add the garlic. Sauté the garlic for 1-2 mins until soft. Add the mushrooms and lemon juice, then cook, stirring, for 3-4 mins until the mushrooms have softened. Sprinkle in the cornflour and mix thoroughly, then gradually stir in the milk until a thick sauce. Season with salt and pepper, and mix in the parsley. Allow to cool completely.

Preheat the oven to 200°C/180°C fan/gas mark 6 and grease a large oven tray. On a surface lightly dusted with flour, roll out the pastry to an A4 size, then spread the mushroom mixture to cover the pastry, apart from a 2cm strip along one of the longer sides.

Leaving that strip of pastry at the end, roll the pastry into itself into a Swiss roll shape. Using a sharp knife, cut into 3cm pieces and turn each piece onto its side so the swirl is visible. Transfer to the prepared baking tray and bake for 20 mins until risen and golden. Serve immediately or allow to cool and serve chilled.

**If you love pastry recipes, try our :a[mini goat’s cheese and nectarine tarts]{href='https://www.landscapemagazine.co.uk/cookery/summer/mini-goats-cheese-and-nectarine-tarts/' target='_blank' rel='noreferrer noopener'}!**

Taste the Swirl: Discover our flavourful mushroom puff pastry pinwheels recipe

Become a member of LandScape magazine's Makes & Bakes Facebook group :a[here]{href='https://www.facebook.com/groups/836013126896644' target='_blank' rel='noreferrer noopener'}. Share your craft projects, recipes, cakes and garden triumphs, with a good-sized photo and your location, and you could be featured in an upcoming issue of LandScape.

**Here is a selection of makes and bakes from our talented readers, as featured in our 148-page bumper Christmas special...**

“I thought I’d have a sort through my stash of offcuts to create some Christmas decorations on a wet afternoon.”  
**Maureen Richardson, Gloucestershire.**

“My family sends LandScape to me, so I can still get doses of the British countryside – I’m originally from Suffolk. I have been going through back issues and loved this striking shot of a heron from February 2023. I tried to recreate it with watercolour and Japanese anime pens.”  
**Susanna Louise Mashima, Tokyo.**

“These are my raspberry almond tarts, with all-butter pastry. They didn’t last long.”  
**Shirley Dee, Morayshire.**

“I’ve been doing lots in my Hampshire garden, so thought I’d create this gardening gonk tea cosy. Who doesn’t like a gonk?”  
**Kim Williams, Hampshire.**

“I’ve been making wooden gift tags for Christmas.”  
**Carol Page, Oxfordshire.**

“I love a home-made sherry trifle, especially with a very generous slosh of sherry.”  
**Vivianna Price, Devon.**

#### SHARE YOUR MAKES AND BAKES {#h-share-your-makes-and-bakes-nbsp}

Join our community on Facebook :a[here]{href='https://www.facebook.com/groups/836013126896644' target='_blank' rel='noreferrer noopener'}

Every edition of LandScape showcases the best Britain has to offer, including delicious recipes, inspirational gardens and step-by-step craft projects

Enjoy the beauty and diversity of the British garden and its plants. You’ll find inspiration and advice as we invite you into gardens where nature and nurture flourish.

Every issue has tempting recipes that make the most of the season’s produce. You’ll find new ways to enjoy traditional favourites for every meal.

You can create beautiful decorations using seasonal flowers and foliage. Follow our step-by-step guides to creating simple crafts for home and garden.

Read about the craftsmen and women who are keeping Britain’s traditional skills alive. Visit towns, villages and countryside that encapsulates the country’s proud history.

Learn about the animals and birds that inhabit our fields, rivers and coasts. And we explain how there’s more to many of our farm animals than meets the eye.

#### **PLUS 32-page CHRISTMAS MAGIC bonus magazine, packed full of Christmas recipes and crafts!**

Busy days, cosy nights, and a sprinkling of magic make this the most enchanting season of all. Pale skies illuminate stark silhouettes, and there is a palpable stillness in the air. Throughout a West Sussex garden, topiary globes and neat box parterres are dusted with frost, enhancing the view from the elegant home they surround. Forever entwined as a symbol of Christmastime, holly and ivy are abundant, and a dainty Roe deer shows off its agile grace as it bounds across icy woodland in a scene reminiscent of a greetings card.

The twinkling towers of Canterbury Cathedral rise above a labyrinth of cobbled streets adorned with lights as locals and visitors enjoy the city’s medieval charm. Beneath the vaulted ceiling of the landmark’s nave, choristers practise in readiness for the popular carol services, while in Huddersfield Town Hall, the shining instruments of a traditional brass band strike up a rousing melody to rapturous applause.

Gilded crowns and lions adorn the heraldic art a wood-carver creates for knights and royalty, inspiring craft-lovers to begin projects in readiness for the celebrations. A rustic tree for the wall can be made with discarded wood and household ornaments, while angels dressed in white are easily constructed from lolly sticks to hang among fir branches. A variety of wreaths make gifts with personal meaning, and there is a snug snowman to knit and a colourful garland to crochet.

The Christmas feast is the heart of holiday gatherings, and this year, dishes are elevated from simple to special. There are delicious suppers for the night before and sweet treats enriched with a festive tipple. And a reviving walk to counter the indulgences crosses snowy fields to a hillside monument for a hero of the high seas.

Baking is more than just a combination of ingredients; each recipe is a masterpiece in culinary artistry. Home baking transcends just a process, it is a creative expression and a delightful way to share warmth and love through the aroma of freshly baked treats. Whether you're a seasoned pastry chef or a kitchen novice, our carefully curated list of baking recipes offers something for everyone.

Satisfy your tastebuds with our tempting bakes, perfect for a delightful afternoon of home baking. From timeless classics to intricate multi-layered cakes, each recipe is carefully crafted to ensure your baking journey is not only delicious but also satisfying.

For a continuous source of inspiration, consider taking out a :a[subscription to LandScape magazine]{href='https://www.greatmagazines.co.uk/landscape-magazine?utm_source=referral&amp;utm_medium=bws&amp;utm_campaign=bau_landscape&amp;utm_content=promo_new_issue' }. Choose from our print or digital options, or a combination of both, and unlock a treasure trove of exclusive recipes, as well as inspirational crafts, travel and more.

##   
:a[Subscribe to LandScape]{href='https://www.greatmagazines.co.uk/landscape-magazine?utm_source=referral&amp;utm_medium=bws&amp;utm_campaign=bau_landscape&amp;utm_content=promo_new_issue' target='_blank' rel='noreferrer noopener'} {#h-subscribe-to-landscape}

LandScape brings the fresh air of the British countryside into your home. With a mix of beautiful photography and in-depth features, it captures the very best of every season, from stunning landscapes and places to visit to the best of British traditional cookery and crafts. Choose the right Subscription offer for you… Receive 12 issues with free UK delivery to your door with a Print Subscription. Get easy access to the digital issues, Member-only rewards and more by taking out a Digital Subscription or choose a Print + Digital Subscription and get everything included.

Indulge in sweet bliss: Our handpicked collection of favourite baking recipes

This **berry loaf cake** is both simple and easy to make, studded with the bright flavours of mixed berries. The sponge of this loaf cake is moist and light, elevated with a frosted topping of cream cheese icing.

250g unsalted butter, softened, plus extra for greasing

1/2 tbsp ground cinnamon, plus extra for dusting

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the loaf tin with baking paper. In a large mixing bowl, cream together 150g of butter with the caster sugar for 2-3 mins until fluffy. Beat in the eggs, one at a time, until fully integrated.

Reserving 2 tbsp for decoration, mix in the berries, then fold in the flour, baking powder and cinnamon. Transfer the mixture to the prepared loaf tin and bake for 45-50 mins until firm and golden. Allow to cool in the tin completely, then transfer to a serving plate.

In a clean bowl, whisk the remaining 100g of butter, then add the icing sugar gradually. Whisk for 2 mins, then whisk in the cream cheese, and whisk for 2 mins again. Transfer the mixture to the piping bag and pipe icing from side to side, width-wise. Dot over the reserved berries and dust with cinnamon. Serve.

Mixed berry loaf cake with cream cheese icing

Treat yourself or a friend to a LandScape magazine subscription and get the first 6 issues for only £19.99 - or save over £13 a year when you take out an annual subscription!

With history and heritage, delicious seasonal recipes and beautiful handmade crafts, LandScape showcases the best of British country life every month. LandScape magazine is packed with stunning photography and in-depth features to immerse yourself in.

Subscribing to LandScape magazine secures you the best price, saving on shop prices. Choose the Print+ option and you'll also get inside access to rewards, competitions and discounts, past issue archives and our monthly Editor's email - only available to subscribers.

40g unsalted butter, softened, plus extra

In a large bowl, combine the plums with 25g of the caster sugar and the rose essence, then leave to stand until needed.

In a separate large bowl, combine the flour, yeast, remaining caster sugar and salt, then mix in the butter, warm milk and egg. Knead for 10 mins until the dough is smooth. Place in a clean large bowl and cover with an airtight top. Leave to double in size for 1 hr.

Preheat the oven to 200°C/180°C fan/gas mark 6 and grease the cake tin. On a surface lightly dusted with flour, roll the dough into a 45 x 30cm rectangle. Brush with the juice from the cut plums, then arrange the plum slices over the top.

Cut the dough rectangle lengthways into four equal strips. Roll up one strip of dough into a spiral, then wrap another around that. Wrap the third strip around, followed by the remaining strip, slotting in any plum slices that have come away. Transfer to the prepared tin, making sure that the bread fills the tin by spreading the strips out while still keeping the spiral shape. Leave to rise in the tin, covered loosely with a tea towel, for 30 mins. Bake for 20 mins, then turn the oven to 170°C/150°C fan/gas mark 31/2 and cover the bread with tin foil. Bake for 20 mins until cooked through. Allow to cool in the tin, then serve, dusted with icing sugar.

Mor**e recipes for fruity dishes are in the September 2021 issue of LandScape magazine...**

You can get :a[LandScape back issues]{href='https://www.greatmagazines.co.uk/single-back-issues/hobby-single-back-issues/gardening-magazines-single-back-issues/landscape-single-back-issues' target='_blank' rel='noopener noreferrer'} or :a[subscribe to LandScape]{href='https://www.greatmagazines.co.uk/landscape-magazine' target='_blank' rel='noopener noreferrer'}.

Plum bread rose

An old curtain and a leather belt are given a new lease of life as a stylish and useful bag, lined with a pillowcase. No pattern is required as the bag follows the shape of the pillowcase, so it is simple to make. The heavy weight of the curtain fabric means the bag will be hard wearing. It has many uses, ranging from a handy shopping bag to carrying beach towels for a day at the seaside. Indoors, it will keep all the components of on-going craft projects together.

**Step 1**: The curtain is washed and ironed. The pillowcase is turned inside out and ironed.

**Step 2:** The inside-out pillowcase is placed on a flat surface. The top section, where the pillow is normally tucked in, is removed by cutting through the full thickness of the pillowcase. This forms the lining bag with a raw top edge. The cut off section is not used.

**Step 3:** The header tape and any hemmed edges are cut off the curtain to leave a piece of fabric with four cut edges. Care is taken to make sure the edges are straight.

**Step 4**: Two pieces of curtain material are cut using the lining bag as a template. If the curtain has a pattern, care is taken to ensure this is the right way up before cutting. Centring a repeat pattern gives neat finish.

**Step 5**: The two curtain pieces are pinned together with right sides facing. Again, care is taken to ensure the pattern is the right way up.

**Step 6:** The pinned curtain pieces are machine stitched together using running stitch, forming the sides and bottom of the bag. The seams are the same distance apart as those on the pillowcase so that an identical bag is made. The top of the bag is left raw at this stage, but the three seamed edges may be sealed with a zigzag stitch to give extra strength.

**Step 7:** The bag lining is turned back the right way and placed inside the inside-out curtain bag. Care is taken to ensure right sides of both bags are facing together. The side seams and top edges of each bag are aligned. The two bags are pinned together around the top.

**Step 8**: Running stitch is used to sew the bags together ⅜in (1cm) in from the top edge. A 6in (15cm) hole is left, enough to put a hand through.

**Step 9**: The whole bag is pulled through this hole. This forms an oblong with curtain fabric at one end, pillowcase lining at the other, and the join and 6in (15cm) hole in the middle. No raw seams are visible. The lining bag is pushed down into the main bag to form the lining.

**Step 10**: The top of the bag is pinned around ensuring a neat top edge. Running stitch is used to sew around, ⅛in (3mm) down from the top to firmly hold the lining and bag together and close the 6in (15cm) hole.

**Step 11**: The top of the bag is now folded in by 2⅜in (6cm) and pressed. Running stitch is used to sew around the top and bottom of the folded down band. Extra care is taken as this stitching will be visible on the outside of the bag. It forms a stiffened band for attaching the handles.

At this point the bag may be left square or turned inside out and stitched diagonally across at the bottom corners to make a clipped shape. A small triangle of fabric is created on the two inside corners when creating a clipped shape. This can be left on or cut off and the edge sealed with zigzag stitch if desired.

### To attach the handles {#h-to-attach-the-handles}

**Step 1**: The buckle is cut off the belt and the remaining length cut in half. The ends are trimmed to a pleasing shape.

**Step 2**: The belt handles are attached to the bag using the original holes. Additional holes are made in the leather with a hammer and nail over an unwanted block of wood. Care is taken to position the pieces of belt against the bag and check the length and position of handles before additional holes are added. If longer handles are desired, one whole belt is used for each handle. See picture for position of holes.

**Step 3**: Each of the four handle ends are firmly hand-stitched to the outside of the bag. Contrasting thread gives a decorative effect. Using the holes in the belt they are stitched through the full thickness of the top band.

Once finished, a gentle press gives the bag a crisp finish.

**Project:** Rachel Hawkins; **Photography:** Richard Faulks

Garden twine and knots are used to create a holder for hanging glass jam jars. This is an ideal way to recycle materials into something useful and attractive.

A simple knotting technique used by fishermen to make nets is adapted to create the support for the jar. The whole hanger can be suspended from a ceiling hook.

Hanging several jars together creates an unusual display. The jars can be used to display plants, flowers or tea lights. Alternatively, they can be left empty, used as decorations in their own right.

**Project:** Sue Martin; **Photography:** Richard Faulks

Much of the charm of these owl bookends comes from the nature of the reclaimed materials used to make them. Old pieces of shelving, off-cuts from previous projects and wood from pallets are used, with any flaking paint and weathering retained to add detail and character.

The owls’ eyes consist of jar lids and bottle tops to give the birds a wide-eyed, bookish expression, much suited to their place in the home.

They are simple to make, and the sizes given can be adjusted to suit the materials available.

• Plank of wood, 2ft 6in by 51/2in by 3/4in (75 x 14 x 2cm)

• Contrasting offcuts of wood: 2 x 51/2in by 6in (14 x 15cm) and 2 x 4in by 31/2in (10 x 9cm)

• Assorted jam jar lids, bottle tops and washers

A wooden pallet can be given new life as a bicycle rack in a simple project for a fine spring afternoon. It provides a sturdy and practical means of keeping bicycles upright and tidy in readiness for enjoying days out on two wheels during glorious spring days.

Once completed, the rack can be painted or weatherproofed to protect the wood from the elements. The top provides a shelf on which to stand pretty plant containers to add a decorative splash of colour..

• Pallet with slats approximately 2-4in (5-10cm) apart, to comfortably fit the wheel width

• Timber treatment or exterior paint (optional)

How to make a pallet bike rack: 6 easy steps

Bobbing on the end of tall, slender stems, the pillowy lilac flowers of field scabious, _Knautia arvensis_, decorate grassland, meadows and banks from July to summer’s end. They are also known as blue bonnets, gypsy rose and lady’s pincushion, due to their pom-pom like blooms and pin-shaped stamen. In contrast to the dainty, soft flowerheads, the stalks are rough and hairy, resembling the texture of scabby skin. According to the medieval herbalists’ Doctrine of Signatures, the plant was once used as a treatment for mange and scabies, an association which may have resulted in its common name. Another name, bachelor’s buttons, may refer to a more pleasant tradition where young girls would pick scabious, name them after suitors and choose the one which flowered first.

The meadow is brought to the table in a wild arrangement. Water-filled vessels are wrapped in moss and long strands of grass, secured with wire. The lush greenery sets off the delicate mauve tufts of the scabious.

An exuberant spray of field scabious makes a strikingly simple table decoration when set in a jug mirroring its colour.

Fuzzy flowers and seedheads twisted with spiky grasses into a circle makes for a pretty, rustic place setting when a ribbon is attached.

Tucked into the corner of a tray, a cluster of seedheads and flowerheads add a special touch to afternoon tea in a sunny spot.

A glass tumbler or jar tied with a piece of summery fabric is all that is needed to set off an airy bunch of the multi-layered blooms.

Scabious flower craft

A beautiful addition to the garden, the delicate blooms of clematis make excellent cut flowers and can be used in a range of displays for the table.

Weaving a vine of clematis round the handle of this old metal watering can adds height to the display and emphasises the fragility of these beautiful flowers.

An old chicken feeder filled with water makes an unusual container for clematis vines.

Dainty pink and white flowers flow over the edge of a galvanised bucket.

A tray adorned with small glass bottles of clematis stems brightens up a wooden garden table.

Arranging individual clematis flowers in an old bun tin shows off the star-shaped flowers and their bright yellow stamens.

Latest on Landscape

Latest Magazine

Latest Craft