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Fresh Lemon Cake Makes 8" round cake, or large loaf sized cake
4 oz soft margarine 1 level teaspoon of baking powder 6 oz self-raising flour 6 oz caster sugar 2 eggs 4 tbsp milk finely grated rind of one lemon For the topping: juice of one lemon and caster sugar
Mix all the ingredients well for about 2 minutes. Turn into an 8" round cake tin or a large loaf tin. Bake for 50 minutes to an hour, at gas mark 4. Blend the sugar and the lemon juice, and pour this over the cake while it is hot.
Auvergne Cherry Cake Recipe from Dolly Chalkley.
3 eggs 4 tbsp caster sugar 4 oz flour 1 sachet easy blend dried yeast milk 1 lb stoned cherries * * Mum's variation of this is to use sultanas instead of cherries - but I guess it then becomes Auvergne Sultana Cake?
Preheat the oven to gas mark 7. Beat the eggs and the sugar together. Add the flour and yeast, and mix well. Now add sufficient milk to make a thin, but not too thin, batter. Butter a flan dish; pour in the batter and the cherries. Bake in the oven for 25 to 35 minutes, until golden brown, and a knife comes out clean. The cake should have a springy texture. Serve hot or cold.
Ginger Sandwich Cake 1 sandwich cake
4 oz butter 2 oz sugar 2 oz black treacle 1 egg, lightly beaten 6 oz flour 2 tbsp hot water 1 /2 teasp of ginger1 /2 teasp bicarbonate of soda1 /4 teasp cinnamon1 /4 teasp mixed spiceA pinch of salt Filling and topping -see below.
Pre-heat the oven to gas mark 4. Sieve the flour, salt and spices. Cream the butter and sugar until fluffy. Beat in the treacle, then the egg. Now fold in the flour and spices. Finally stir in the hot water with the bicarbonate of soda dissolved in it. Pour the mixture into two greased 7 inch sandwich tins and bake for 20 minutes. Leave to cool. When cooled, sandwich the two together with butter cream flavoured with ginger or rum essence. Ice with coffee or lemon glace icing, and decorate with walnut halves and crystallised ginger. OR fill and top with whipped cream, slightly sweetened, and with preserved ginger added.
Blue Peter Chocolate Cake A Blue Peter recipe. Cake: 10 oz self-raising flour 8 oz caster sugar 11/2 teasp baking powder 7 oz mayonnaise 4 tbsp cocoa in 8 fl oz boiling water 1 teasp vanilla essence Topping: 2 level teasp coffee 2 level teasp cocoa 3 oz soft margarine 8 oz icing sugar Mix together the dry ingredients. Stir in the other ingredients and mix well. Cook for 1 hour at gas mark 4. If liked, top with chocolate icing made with the topping ingredients listed above.
Chocolate and Apple Cake For a classic sandwich cake, cut the baked cake in half horizontally, spread half the icing on the bottom layer. Sandwich with the other layer and spread the remaining icing over the top. Alternatively, leave the cake whole, and spread the icing on the top and sides. serves 8 to 10
250g plain flour 25g cocoa 1 tsp baking powder 1 tsp bicarbonate of soda 100g butter, softened 250g caster sugar 2 eggs a few drops of vanilla essence 175 ml milk 2 cooking apples, peeled cored and finely chopped
for the icing: 450g sifted icing sugar 25g cocoa 50g softened butter 90ml milk
Preheat the oven to gas mark 4. Grease an 8 inch square cake tin. Line the base and sides with greaseproof paper, and grease the paper. Sift together the flour, cocoa, baking powder, soda. Put the butter and sugar into a bowl and beat until light and fluffy. Whisk in the eggs, one at a time. Add the vanilla essence. Whisk a little of the flour mixture and milk alternately into the egg mixture, mixing well after each addition. Mix in the chopped apples. Spoon the cake mixture into the prepared tin, and smooth the surface. Bake for 45 to 50 minutes. A skewer inserted into the centre of the cake should come out clean. Leave for 5 minutes, then turn out onto a wire rack to cool completely. Transfer to a large serving plate. For the icing, put the icing sugar, cocoa, butter and milk in a mixing bowl, and beat on low speed until creamy and smooth. Spread either on the top and sides, or split the cake in two and sandwich with some of the mixture, topping it with the rest.
Tasmanian Cake Ruth's recipe. For the base: 4 oz margarine 2 oz caster sugar 4 oz self-raising flour Flavouring - one of the following: 1 desertsp cocoa, 1 teasp coffee, 1 teasp ginger or 1 teasp vanilla essence For the icing: 4 oz icing sugar 2 oz butter 3 teasp golden syrup Flavouring
To make the base: Pre-heat the oven to gas mark 5. Cream the margarine and sugar together then add the flour and the flavouring you have chosen. Spread the mixture in a 7 inch square tin. Bake for 20 minutes. Allow to cool before icing. To make the icing: Melt all the ingredients in a pan. Pour the icing over the cold base. Cut into fingers when cold.
German Apple Cake A Blue Peter cake.
1 lb apples 4 oz sugar 4 oz butter 2 - 3 eggs 4 drops of lemon flavouring 7 oz self-raising flour 2 - 4 tbsp milk
Mix the sugar, butter, eggs and lemon flavouring together with the self-raising flour. Add the milk, between 2 and 4 tablespoons, so the mixture is of 'dropping consistency'. Put into a greased tin. Quarter the apples and score them lengthways. Put these pieces on top of the mixture. Now put the cake into a preheated oven on gas mark 4, for about 45 minutes.
Apple Cake Ernst Named after Ernst Jordan, who opened a restaurant in Hilversum in 1967, and made enough money to retire after 8 years! This recipe was quite famous at his restaurant. It is quite complicated, but worth the effort. For the filling: 2 lbs Cox's Apples, cored, peeled and very finely sliced 2 oz currants 2 oz sultanas 3 oz almonds, peeled and finely chopped finely grated peel of a large lemon and the juice 2 tbsp Demerara sugar 1 tbsp ground cinnamon 1 cupful breadcrumbs For the pastry: 9 oz self-raising flour 6 oz softened butter 3 oz sugar 1 large egg 1 tbsp apricot jam mixed with a little milk
The day before, mix all the filling ingredients together well, except the breadcrumbs, and leave to stand overnight. Next day, mix the flour, butter, sugar and eggs with a little cold water to form a firm dough. Leave to rest for two hours. Preheat the oven to gas mark 6. Grease and flour a 9" loose-bottomed pastry tin. Keep a little pastry aside for a lattice decoration. Roll out the rest about 1/4 " thick and line the tin with it, pressing it up the sides so it is 1/2 " higher than the top of the tin. Cover the pastry with the breadcrumbs, then put in the filling. Cover with lattice strips of pastry; paint them with milk and jam mix. Bake for one hour. Serve hot or cold, with whipped cream.
Pineapple Fruit Cake Makes a 6" cake
7 oz self-raising flour 8 oz crushed pineapple 5 oz butter 4 oz soft dark brown sugar 2 large eggs 12 oz mixed fruit 2 oz cherries
Cream together the butter and sugar. Beat in the eggs. Add the flour, pineapple, mixed fruit and cherries. Pour the mixture into a 6" tin. Bake at gas mark 3 for about 13/4 hours.
Carrot and Pineapple Cake
250g self raising flour 1 teaspoon bicarbonate of soda ½ teaspoon salt 1teasp cinnamon 225 g unrefined brown sugar 225 g coarsely grated carrot 225 g can crushed pineapple, drained 3 tbsp sunflower seeds 2 tbsp poppy seeds 3 large eggs, beaten 100g butter, melted and cooled for the topping: either sifted icing sugar or 200g cream cheese softened and 25g butter softened, with 150g icing sugar Preheat the oven to gas mark 4. Grease and line a 9 inch round cake tin. Sift the flour and soda, salt, cinnamon, and then mix in the sugar. In a large mixing bowl mix the carrot, pineapple, both types of seeds, butter and eggs. Fold in the flour and sugar mixture using a large spoon. Turn the mixture into the prepared tin. Bake for up to 1 hour until firm and springy, and beginning to shrink from the sides of the tin. Cool on a wire rack, then turn out. Either dust with icing sugar or use the cream cheese/ butter/ icing sugar mixture. Decorate if you wish with a little extra grated carrot and glace pineapple.
Banana Bran Fruit Cake
4 oz All Bran 2 oz soft Demerara sugar 2 oz dried apricots 6 oz ripe bananas (weighed with skins on) 2 oz currants 1 teasp black treacle 10 fl oz skimmed milk 3 oz wholemeal self-raising flour 1 /2 teaspoon baking powder1 /2 teaspoon mixed spicePlace the All Bran, sugar and currants in a large bowl. Wash the apricots, dry them, snip them into small pieces and add to the bowl. Now add the treacle into the milk, and stir this into the bran mixture. Leave to soak for 30 minutes. Peel, mash and work in the bananas. Mix the flour, baking powder and spice together, and work into the other ingredients. Grease a 1 lb loaf tin. Put the mixture into a non-stick loaf tin, and bake for 1 hour on gas mark 4.
Fragrant Coconut Cake This is a Sri Lankan coconut cake wonderful by itself or with tropical fruits and chilled coconut cream. Try it with summer fruits too, especially with strawberries. Recipe from Glynn Christian in Radio Times. Serves 12
4 oz desiccated coconut 12 fl oz water 2 eggs, separated 8 oz caster sugar 6 oz rice flour 3 oz self raising flour 1 tbsp baking powder 1 /4 teasp ground cardamom1 /8 teasp ground cloves1 /8 teasp ground cinnamon1 /2 tbsp rose water2 oz blanched almonds, chopped Preheat the oven to gas mark 3. Put the coconut and water into the blender and process until almost a purée. Beat the egg yolks and one tablespoon of the coconut purée together with 6 oz of the sugar until very pale and creamy. Add the remaining purée and beat well. Sift together the rice flour, self-raising flour, baking powder and spices. Stir into the coconut purée. Blend in the rose water and nuts. Whisk the egg whites until stiff, and then beat in the remaining 2 oz of sugar until firm and glossy. Fold into the coconut mixture. Ladle into a deep, lined cake tin about 7" in diameter. Place in the oven for about 1 hour or until cooked. It should be a beautiful, very pale golden colour. Leave in the tin until almost cool, then turn it out and let it cool completely.
Bible Cake This is the plain English version!
Pre-heat the oven to gas mark 2. Cream the butter or margarine with the sugar well. Gradually beat in the eggs. Now add half the sieved dry flour, sugar, baking powder and mixed spice, and half the fruit. Fold them in well. Add the other half of the dry ingredients, and fold in. Grease and line a 6 inch cake tin. Spread the mixture out into the tin. Bake for between 13/4 and 2 hours.
Pepper Cake An old Yorkshire recipe, dating from 1825, demonstrated on Food and Drink in March 1993. 'Pepper' was their word for spices. Some versions of the recipe include sultanas, some raisins, some lemon peel, or whatever was in the store cupboard. Eat with butter, or cheese. Keeps well for up to a month. Made in 7" x 5" loaf tin
1 lb plain flour 2 teasp ground ginger 1 - 2 teasp ground cloves 2 teasp ground coriander 2 teasp ground caraway 1 teasp bicarbonate of soda 12 oz black treacle 2 oz margarine 2 oz brown sugar 1 oz candied peel 1 - 2 oz sultanas 5 fl oz beer
Preheat the oven to gas mark 4. Line a 7" by 5" loaf tin. Sieve the flour, all the spices and the bicarbonate of soda together. In a saucepan, gently warm the treacle and the margarine, then add it to the flour, with the sugar, candied peel and sultanas. Stir well. Add the beer slowly, until the mixture has a dropping consistency. Pour into the loaf tin. Bake for about one hour.
Spiced Honey Cake A Blue Peter recipe from April 1989.
50 g unsalted butter 100 g dark brown sugar 3 eggs 250 g liquid honey 1 /2 teaspoon ground cinnamon1 /4 teaspoon ground cloves1 /4 teaspoon ground nutmeg1 teaspoon bicarbonate of soda 225 g plain flour 1 teaspoon baking powder 75 g raisins 50 g currants 50 g chopped walnuts Cream the butter and sugar together. Beat the eggs in a bowl, then add them to the butter and sugar. Mix until smooth. Put into a saucepan the honey, spices and bicarbonate of soda. Add the baking powder to the flour, put 3 tablespoons into another bowl with the currants, walnuts and raisins, to cover them and stop them sinking. The rest of the flour goes into the honey mixture. Add the fruit into the saucepan. Pour into a tin, lined with greaseproof paper. Bake at gas mark 6 for . Wrap in greaseproof and leave for 2 days, before slicing and eating.
Sticky Fruit Cake Leanline recipe. Requires a 1 lb loaf tin
4 oz All Bran 2 oz soft brown sugar 2 oz dried apricots 1 oz dried figs 2 oz dried prunes 1 oz currants 1 teasp black treacle 10 fl oz skimmed milk 3 oz wholemeal self-raising flour 1 /2 teaspoon baking powder1 /2 teaspoon mixed spicePlace the All Bran and sugar in a large bowl. Wash the apricots and figs, dry them, and snip them into small pieces. Soak the prunes in hot water for a few minutes, and then snip them up too. Add all the fruit to the bowl. Now add the treacle into the milk, and stir this into the bran mixture. Leave to soak for 30 minutes. Mix the flour, baking powder and spice together, and work into the other ingredients. Grease a 1 lb loaf tin. Put the mixture into the tin, and bake it for 1 hour on gas mark 4.
This cake improves with keeping.
Jig Saw Cake A Blue Peter recipe.
3 oz butter, melted 3 oz caster sugar 1 tbsp sieved cocoa 8 oz shortbread biscuits, crushed, but not too small 1 well beaten egg 1 packet of pink and white marshmallows, quartered 2 oz icing sugar
Mix the butter, caster sugar and cocoa together. Add the biscuits to the mixture and stir. Add the beaten egg. Tip in the marshmallows and mix. Put the mixture onto greaseproof paper which has the icing sugar on it. Roll into a sausage shape about 8" long. Wrap it up and put in the fridge to set firm. Cut into slices. Oven Scones
Mary’s recipe is based on the Good Housekeeping Complete Book of Home Baking
Makes 10 – 12 scones
8 oz self-raising flour ½ level tsp salt 1 level tsp baking powder 2 oz butter or margarine 5 fl oz buttermilk beaten egg or milk to glaze (if required)
Preheat the oven to gas mark 8. Sift the flour, salt and baking powder together into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in enough of the buttermilk to give a fairly soft dough. Turn onto a floured pastry board, knead very lightly then roll out ¾ inch thickness. Using a floured 2 inch cutter, cut out scone shapes and place on a baking sheet. Bake for 10 minutes until golden. Cool on a wire rack.
Fruit Scones As Oven Scones, but add 2 oz of currants, sultanas, seedless raisins or chopped dates (or a mixture) to the dry ingredients in the basic recipe.
Cherry and Almond Scones As Oven Scones, but add 2 oz chopped glace cherries, 1 tbsp caster sugar, 1 oz ground almonds and ½ teaspoonful of almond essence.
Rich Afternoon Tea Scones A richer version of the basic Oven Scones…
Makes 10 – 12 scones
8 oz self-raising flour ½ level tsp salt 1 level tsp baking powder 1 level tbsp caster sugar 1 ½ oz butter 5 tablespoons of milk 1 beaten egg 2 oz dried fruit (optional) beaten egg or milk to glaze (if required)
Preheat the oven to gas mark 8. Sift the flour, salt and baking powder together into a bowl. Add the caster sugar. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the egg and the milk to give a fairly soft dough. Turn onto a floured pastry board, knead very lightly then roll out ¾ inch thickness. Using a floured 2 inch cutter, cut out scone shapes and place on a baking sheet. Bake for 10 minutes until golden. Cool on a wire rack.
American Muffins From Delia's Summer Collection, but some other ideas contributed by Lakeland Plastics! 6 large or 20 mini-muffins For the muffin mix: 5 oz plain flour 1 /2 level tbsp baking powderpinch of salt 1 egg 11/2 oz caster sugar 4 fl oz milk 2 oz butter, melted and cooled slightly 1 /2 teasp vanilla extract
For the fillings:
4 oz blueberries and 2 oz chopped pecans, topping each with a pecan. OR 4 oz chopped fresh apricots, 1 oz pecans, and half a teasp ground cinnamon, topped with cinnamon icing (3 oz icing sugar in 3 teasp water with 2 teasp ground cinnamon) and a pecan nut. OR 3 oz walnuts, and 2 level tbsp instant coffee with 1 tbsp boiling water, topped with coffee icing (4 oz icing sugar, 2 teasp coffee with 2 tbsp water) and a halved walnut half. OR 2 oz chopped cooking apples, 1/4 teasp cinnamon. Top with 1 tbsp demerara sugar and half a teasp cinnamon. OR grated rind of a large orange, topped with 2 oz sifted icing sugar, 11/2 teasp lemon juice. Decorate with orange/lemon peel. OR 1 tbsp cocoa powder sieved, 2 oz plain choc chips, 2 teasp milk. Top with choc chips. OR 11/2 oz grated carrot, 1 teasp mixed spice, 1/2 oz chopped walnuts, with chopped walnuts for topping.
Preheat the oven to gas mark 6. Sift the flour, baking powder and salt into a basin. In the main mixing bowl mix the egg, sugar, milk, melted butter and vanilla extract. Now sift (again) the dry ingredients onto the wet ones. With a large spoon, fold the dry ingredients into the liquids, for just 15 seconds. It will look unhopeful at this stage! Fold in gently the chosen filling. Put into muffin cases in a muffin tray, and cook for 30 minutes (big ones) or 20 minutes (minis). Cool in the tins for 5 minutes before transferring to a wire tray. Decorate with icing when cool.
Wicked Chocolate Cake Very, very chocolatey - to be taken in small doses! Makes a 71/2" cake
175g rich dark brown sugar 175g soft margarine 4 eggs, lightly whisked 100g self raising flour 100g cocoa powder 1 level teaspoon baking powder 1 teaspoon honey A few drops of vanilla essence 1 dessertspoonful of milk For the topping: 150g - 200g plain chocolate or use half milk chocolate and half plain chocolate. 1 oz butter
Cream the margarine and the sugar in the food processor. Add the rest of the ingredients except the milk. Now blend for 2 minutes. Add the milk and blend again. Pour the mixture into the 71/2 " round tin or ring mould. Bake for 35 minutes on gas mark 5. When the cake has cooled, prepare the topping by melting together the chocolate and butter slowly. Leave for a few moments. Pour over the cake and spread to coat the cake evenly. Decorate as you wish.
Easter Simnel Cake Delia Smith's recipe. Makes an 8" cake
6 oz butter 6 oz caster sugar 3 eggs, beaten 6 oz currants 8 oz sultanas 2 oz glacé cherries, quartered grated rinds of a small orange and a small lemon 2 oz chopped candied peel 8 oz plain flour 1 level teaspoon baking powder 1 teaspoon mixed spice 3 tablespoons of milk For the topping and filling: 12 oz ground almonds 12 oz sieved icing sugar 3 egg yolks 2 teaspoons of lemon juice 1 teaspoon of almond essence 1 tablespoon of brandy or sherry 1 dessertspoon of apricot jam 1 beaten egg Brush an 8" cake tin with melted fat and line with greaseproof paper, also greased. Preheat the oven to gas mark 2. Cream the butter in a bowl, add the sugar, and beat until light and fluffy. Now beat the eggs and add them, a little at a time, beating well each time to prevent curdling. Next fold in the fruits, peel and rinds. Sift the flour, baking powder and spice, and fold into the mixture alternately with the milk. Now spoon half the mixture into the tin. To make the almond paste, combine the ground almonds with the icing sugar in a clean bowl. In a jug beat the egg yolks, lemon juice and almond essence, then stir this into the ground almond mixture. Then add the brandy or sherry. Knead to a stiff paste. Put two-thirds into fridge, and roll one-third to form an 8" round. Fit this gently over the cake mixture. Spoon the rest of the cake mixture on top, level it out, and bake in the centre of the oven for 21/2 to 3 hours, or until the centre is firm and springy. Cool in the tin for 15 minutes. Cool on a wire rack, brush the top with the warmed jam, and roll the rest of the almond paste to fit the top. Make a criss-cross pattern and arrange 12 paste balls (from the trimmings) around the edge. Brush the top with beaten egg; place under a hot grill until golden.
Apple and Walnut Loaf Requires a 2lb loaf tin
4 oz butter 4 oz caster sugar 2 eggs 1 teasp honey 4 oz raisins 2 oz chopped walnuts 8 oz self-raising flour 1 teasp mixed spice 1 Bramley apple, peeled and chopped Icing sugar for dusting
Grease and line a 2 lb loaf tin. Preheat the oven to gas mark 4. Place all ingredients except the icing sugar in a bowl and beat for 2 minutes. Put the mixture in the loaf tin. Bake for 1 hour then turn down the gas to number 3, and give another 15 - 20 minutes. When cooked, turn out of the tin and allow to cool. Sieve icing sugar on top to decorate. Serve sliced and buttered.
Date and Walnut Tea Cake Requires a 1 lb loaf tin
6 oz wholemeal self-raising flour 21/2 oz margarine 2 oz unrefined sugar 6 oz chopped dates 2 oz chopped walnuts 1 egg, beaten 2 fl oz milk Rub the margarine into the flour. Add the dates, sugar and walnuts, and mix well. Add the egg and milk, and mix to a fairly stiff consistency. Put the mixture into a greased 1 lb loaf tin and bake for 1 hour on gas mark 4. Leave for 1 day before cutting. Serve sliced and buttered.
Mary's Tea Bread Makes 2 loaves
12 oz dried fruit 1 cup of tea 1 cup of sugar 2 cups of flour 1 large egg
Make the tea, then soak the fruit and sugar overnight in it. Next day, add the flour and egg. Put into two 1 lb loaf tins. Bake for 11/2 to 13/4 hours at gas mark 3.
Jenny's Tea Bread Recipe from Jenny. Makes 2 x 1 lb loaves
8 oz self-raising flour 4 oz margarine a pinch of salt 4 oz demerara sugar 1 egg 4 tbsp milk Options: 4 oz mixed fruit 1 /4 teaspoon allspice1 /2 teaspoon cinnamon2 tbspoons lemon marmalade, or some chopped ginger OR
2 teaspoons ginger 1 tbspoon ginger juice or treacle OR
2 oz chopped walnuts 4 oz dates 1 /4 teaspoon nutmeg2 tbspoons marmalade
Sift together the flour, salt and spice. Rub in the margarine. Add the sugar, then the egg. Stir in the other ingredients. Put into two 1 lb loaf tins, and bake for 1 hour at gas mark 4.
No Fat Teabread
2 cups dried fruit 1 cup of hot tea 1 cup sugar (white or brown) 2 cups self-raising flour 1 egg, whisked
Soak the dried fruit in the tea for 10 minutes. Add the sugar. Allow cooling for a few minutes. Fold in the flour. Then fold in the eggs. Pour the mixture into a greased loaf tin. Cook at gas mark 4 for 11/2 hours.
Oat and Orange Tea Loaf A recipe from a Crunchy Oat Cereal box. Makes 1 x 2 lb loaf
6 oz Crunchy Oat Cereal 6 oz soft brown sugar 4 oz self raising flour, sifted 4 oz wholemeal flour, sifted 2 oz sultanas 2 teaspoons baking powder 1 teaspoon mixed spice 6 fl oz orange juice 1 beaten egg Mix all the dry ingredients together in a bowl. Beat in the orange juice and egg. Turn into a greased 2 lb loaf tin. Bake in a preheated oven on gas mark 4 for about 1 hour, until golden brown. When cold, slice and butter well.
Canadian Fruit Loaf A recipe from Auntie Joan. Wet ingredients: 2 oz margarine 2 cups of fruit 1 cup of hot water Dry ingredients: 2 cups of self-raising flour 1 cup of soft brown sugar 1/2 teaspoon of bicarbonate of soda Also needed: 1 beaten egg
Put the wet ingredients into a saucepan and bring to the boil. Mix the dry ingredients together in a bowl. Pour the wet ingredients over the dry ones. Add the beaten egg. Put the mixture in a well-greased and lined loaf tin. Sprinkle with Demerara sugar. Bake at gas mark 4 for 1 hour to 11/4 hours, covering with greaseproof paper after the first 45 minutes to prevent it browning. Remove from the oven, take off the lining paper while the loaf is still hot, and let cool.
Bournvita Loaf Makes a 1 lb loaf
8 oz self-raising flour 2 oz Bournvita 2 oz granulated sugar 4 oz mixed dried fruit, including dates 2 tbspoons warmed golden syrup 5 fl oz milk and water
Grease a 1 lb loaf tin. Mix the dry ingredients and the fruit. Stir in the warmed syrup, and mix to a dropping consistency with the liquid. Pour into the loaf tin. Bake at gas mark 4 for one hour. This loaf improves with storing in an airtight tin. Slice thinly and spread with butter.
Eccles Cakes
12 oz puff pastry 6 oz currants 3 oz butter or margarine 3 oz demarara sugar 3 oz mixed peel A little water or egg white A little caster sugar for sprinkling
Roll out the puff pastry and cut into rounds. Melt the butter or margarine and mix in the other ingredients. Place a heaped teaspoonful of the filling on each round. Moisten the edges of the pastry, gather and pinch well to seal. Turn the cakes over and roll out until the fruit just shows. Now make three cuts in the top of each cake with a sharp knife, and place them on a greased baking sheet. Brush with egg white or water and sprinkle with caster sugar. Bake for 20 to 25 minutes on gas mark 7.
Chocolate Orange Squares
8 oz rich tea biscuits, crushed 4 oz dried fruit 4 oz margarine grated peel of one orange 1 tbspoon cocoa powder 11/2 tbspoons golden syrup 4 oz cooking chocolate
Melt the margarine. Add the syrup and cocoa powder. Now mix in the dried fruit, grated orange peel and crushed biscuits. Press the mixture into a greased Swiss roll tin. Leave to cool until firm. Melt the chocolate and spread it over the base. Leave to set, then cut into squares.
Hazelnut Logs
6 oz melted plain chocolate 1 oz margarine 1 egg white 2 oz icing sugar 2 oz chopped hazelnuts 11/2 tablespoons rum vermicelli
Melt the margarine and chocolate together. Mix in the egg white and beat well. Add the sugar, nuts and rum. Leave in the fridge until firm. Roll out into logs and cover in vermicelli or chopped nuts.
Rhum Babas
8 oz strong plain flour a pinch of salt 3 eggs 1 /2 oz fresh yeast or 1 sachet easy blend2 fl oz warm water 1 /2 oz sugar4 oz melted margarine 1 oz currants For the syrup: 10 fl oz water 4 oz sugar 1 lemon and 1 orange Cinnamon stick
Rum, glace cherries, cream, angelica 4 oz Apricot jam with 1/2 fl oz water
Make the dough in the usual way. Grease and sugar the baking tins, and spoon on the mixture. Cover and leave to prove in a warm place. Preheat the oven to gas mark 6. Meanwhile prepare the syrup by grating the zest and squeezing the juice of the lemon and orange. Boil all the ingredients, then strain. Cook the babas for 15 minutes in the oven. Remove from the oven and soak in the syrup while hot. Pour rum onto the babas. Glaze with apricot jam. Decorate with cream, glace cherries and angelica.
Brandy Snaps
2 oz butter 2 oz caster sugar 2 oz syrup 2 oz plain flour 1 level teaspoon ground ginger
Melt the butter, sugar and syrup over a gentle heat. Blend in the sieved flour and the ground ginger. Put teaspoonfuls of the mixture on greased baking sheets well apart, to allow for spreading. Cook for 8 to 10 minutes at gas mark 4, until golden. Remove from the oven and without delay proceed to wrap the snaps around the greased handle of a wooden spoon. Allow to firm, then place on a cooling tray. |
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