May

5

Searching for a special cake featuring ginger and black treacle then why not try this? It is delicious with fresh coffee as a supper time treat. Can also be used as a dessert with custard or cream or even ice cream. Provides upto 12 slices

Ingredients
100g (4oz) butter or margarine
175g (6oz) black treacle
50g (2oz) golden syrup
225g/8oz plain flour
1 tsp ground mixed spice
1 tsp bicarbonate of soda
150ml (¼ pint) milk
2 eggs, lightly beaten
25g/1oz caster sugar
2 tsp ground ginger
8 pieces stem ginger, thinly sliced
25g (1oz) angelica, cut into sticks
100g (4oz) glace icing to decorate

Method
Preheat the oven to 160 °C (325 °F, Gas Mark 3).

Grease an 18-20cm (7-8in) square cake tin with melted butter or margarine.

Line the base and sides with greaseproof paper and brush the paper with more melted butter.

Place the butter (or margarine) and black treacle and golden syrup in a small pan and heat gently until just melted then stir the milk into the melted mixture.

Sift the plain flour, mixed spice and bicarbonate of soda into a medium-sized mixing bowl.

Add the two eggs and caster sugar to the dry ingredients, then gradually pour the melted mixture into the bowl, stirring very carefully with a wooden spoon.

Beat thoroughly (still using the wooden spoon) until any lumps in the mixture are smoothed out.

Pour the mixture into the cake tin and set it on a baking sheet.

Bake in the centre of the oven for 50-60 minutes until firm and a skewer inserted into the cake comes out clean.

Transfer the cake to a wire rack and leave to cool.

Carefully arrange the stem ginger and sticks of angelica in the centre of the cooled cake.

To make the glace icing; mix the icing sugar with enough water to give it a thin pouring consistency.

Pour the glace icing into a small piping bag and drizzle it over the top of the gingerbread for decoration.

Apr

28

Banana Loaf

April 28, 2009 | Leave a Comment

Searching for a fruit cake with a difference then this banana cake recipe could be just the job. Its quite rich and has a delicious marzipan surprise. Goes well with a tea or coffee at supper time. Makes a loaf shaped cake with about 8 slices. Try serving as a dessert with hot or cold custard. Enjoy!

Ingredients
12oz (350g) ripe bananas
7oz (200g) self-raising flour
¼ teaspoon bicarbonate of soda
½ teaspoon salt
2oz (50g) butter or sunflower margarine
6oz (175g) light soft brown sugar
2 eggs
3oz (75g) marzipan

Method
Preheat oven to 180°C (350°F, gas mark 4)

Grease a 2 lb (900g) loaf tin and line with greaseproof paper.

Peel and mash the bananas.

Sieve the flour with the bicarbonate of soda and salt.

Beat the butter with the sugar until they form alight and fluffy cream.

Lightly beat the eggs, then gradually whisk them in with the butter and sugar mixture.

Beat in the bananas and fold in to the flour mixture.

Roughly chop and stir in the marzipan.

Turn the mixture into the prepared tin and level.

Bake for 1¼ hours until risen and golden.

Turn out to cool on a rack and serve plain or with butter.

Suggestion: If you pack this delicious banana loaf in kitchen foil, it will keep moist for up to a week. 
 

Apr

27

Eccles Cakes

April 27, 2009 | Leave a Comment

When looking for a quick and tasty small cake, why not try this tasty eccles cake recipe. Uses The Recipe Corner flaky pastry recipe. These cakes go down well with cup of tea or coffee at break time, supper time, any time! You might also try one for dessert with hot custard for a change! The recipe makes about 6 cakes.

225 g (8 oz) Flaky Pastry

Filling:
50g   (2 oz) butter or margarine
100g  (4 oz) currants
25g   (1 oz) brown sugar
25g  (1 oz) mixed peel
a little milk
caster sugar

Method:

Preheat oven to 230°C, 450°F, Gas Mark 8.

Melt butter in a saucepan, add the fruit, sugar and peel. Mix together.

Turn mixture into a basin and allow to cool.

Roll out pastry 0.5 cm (1/4 inch) thick, cut into large rounds with a plain cutter.

Place a spoonful of filling on each round, dampen the edges of pastry and draw them together to enclose filling.

Turn smooth side up and roll lightly to flatten.

Cut tops to show filling, brush with milk and sprinkle with caster sugar.

Bake for about 20 minutes.
 

Apr

25

Rock Buns

April 25, 2009 | Leave a Comment

When looking for a quick and tasty small cake, why not try this tasty rock bun. It’s quite healthy in its way and the dried fruit and mixed peel give the cake that bit different texture. These cakes go down well with cup of tea or coffee at supper time and you might even try one for dessert with custard for a change! The recipe makes about 16 buns.

Rock Buns

Ingredients:

225g (8 oz) Self Raising Flour
100g (4 oz) Margarine
75g (3 oz) Mixed Dried Fruit
25g (1 oz) Mixed Peel
50g (2 oz) Caster Sugar
1 Medium Egg
Seasoning - pinch of Salt
A little Milk to mix

Method:

Heat oven to 200°C. 400°F, Gas Mark 6.

Grease two baking trays.

Mix the flour and salt, rub in me margarine.

Stir in the dried fruit, mixed peel and sugar.

Mix to a stiff dough with egg and a little milk.

Place in rough heaps on the baking trays leaving plenty of space between.

Bake for 10-15 minutes.

Apr

21

Boiled Fruit CakeLooking for an unusual but very pleasant cake then the boiled fruit cake might fit. Mix all the ingredients then bake. It’s chewy in texture, and goes down well with a cup of tea or coffee. Lovely with an afternoon cupper and doubles up as a dessert cake on its own, with cream or with hot custard.

Ingredients: 

Self Raising Flour 275g 10 oz
Sugar 225g 8 oz
Water 250ml 8 fl oz
Mixed Dried Fruit 275g 10 oz
Bicarbonate
of soda 		 1 tsp
Egg 1

Method: 

Place the sugar, water, fruit (I use a mixture of currants and sultanas) and bicarbonate of soda in a pan and boil for 3 minutes then leave to cool.

Pre heat the oven to 170°C,  (325°F, Gas Mark 3).

With the mixture cooled, add the flour and then the egg to the pan, mixing together well.  Pour the mixture into a 2 lb loaf tin and bake in the oven for 1 hour 10 minutes, until a scewer comes out clean. Leave the cake to cool and then store in an air tight container.

Apr

20

This old fashioned jam and custard tart, sometimes known as a Manchester Tart, is a simple but delicious family dessert. Served cold with cream or ice cream to round off a family meal. 

Ingredients :

Pastry 225g 8 oz
Seedless Raspberry Jam 50g 2 oz
Milk 700ml 1¼ Pint
Custard Powder 50g 2 oz
Granulated Sugar 25g 1 oz

Method for the pastry case:

Preheat the oven to 200°C (400°F gas mark 6) 

Make the shortcrust pastry (follow link for method) and roll out and fit into a 20cm (8 inch) loose-based flan tin, trimming the pastry as necessary. 

Put in the refrigerator to chill for 30 minutes.  and bake blind for about 15 minutes then remove the baking beans and paper and return to the oven for a further 5 to 10 minutes until the base is cooked. Allow to cool and spread the base with raspberry jam (or jam of your choice).

You will need a thick custard for this recipe.

Pour the milk into a pan, reserving some to mix with the custard powder and sugar making a runny paste. Bring the milk in the pan to the boil.

Pour the custard powder mixture into the pan and mix in well. It should thicken up quickly. Bring back to the boil and simmer gently for 2 to 3 minutes, stirring all the time. 

Allow the custard to cool. To prevent a skin forming while cooling, place a circle of wet greaseproof paper over the top. When cool pour into the tart case. Sprinkle over a little coconut or grated chocolate to decorate.

Apr

19

Carrot Cake

April 19, 2009 | Leave a Comment

Looking for carrot cake with a difference then this recipe has grated carrots and a cream cheese and walnut topping! The carrot cake is best enjoyed when it is fresh. Try a slice for supper with fresh coffee. Recipe makes a deep 20cm (8 inch) round cake.

Ingredients:

Butter 225g 8 oz
Soft Brown Sugar 225g 8 oz
Eggs, separated 4
Rind of orange
Lemon Juice 20ml 4 tsp
Self Raising Flour 175g 6 oz
Baking Powder 5ml 1 tsp
Ground Almond 50g 2 oz
Walnut Pieces, chopped 150g 5 oz
Carrots, Peeled and grated 350g 12 oz
Cream Cheese 225g 8 oz
Clear Honey 10ml 2 tsp

Method:

Grease and line a deep 20cm (8 inch) round cake tin.

Cream the butter and sugar together  until pale and fluffy.

Separate the eggs. Beat egg yolks then stir in the orange rind and 15ml (3 tsp) of the lemon juice.

Sift the flour and baking powder, then stir in the ground almond and 125g (4 oz) of the chopped walnut.

Whisk the egg whites until stiff, then fold in to the mixture with the carrots.

Pour the mixture into the cake tin and hollow the centre slightly.

Preheat the oven and bake at 180C (350F, Gas Mark 4) for about 1½hours. Check after and hour and cover with foil if it is starting to brown.  

Leave to cool slightly, then turn out on to a wire rack and remove lining paper. Leave to cool.

To make the topping, beat together the cream cheese, honey, and the remaining lemon juice.  Spread over the top of the cake and decorate with the remaining walnuts.

Apr

18

Sticky Toffee Pudding Covered with toffee mixtureThese sticky toffee puddings are a long time family favourite any time of the year. They can be served from the oven or made the day before and steeped in the toffee mixture as shown, then warmed up to serve hot with cream, custard or ice cream. 

Ingredients for the Puddings:

Dates 225g 8 oz
Boiling Water 175ml 6 fl oz
Self raising Flour 175g 6 oz
Bicarbonate of Soda 1 tsp
Butter 85g 3 oz
Demerarar Sugar 140g 5 oz
Black Treacle 2 tbsp
Milk 100ml 3fl oz

Ingredients for the Toffee Sauce:

Muscovado Sugar 175g 6 oz
Butter 50g 2 oz
Double Cream 225ml 8 fl oz
Black Treacle 1 tbsp

Method for the Puddings:

Preheat the oven to 180°C (350°F, gas mark 4) 

Chop the dates into small pieces and put them in a bowl and cover with boiling water. Leave this for 30 minutes until cool and mash with a fork.

While the dates are soaking make the pudding mixture.

Beat the butter and sugar together in a large mixing bowl until slightly creamy. 

Beat the eggs in a separate bowl. Add to the mixture a little at a time, beating the mixture between additions. Beat in the black treacle.

Mix the flour and bicarbonate of soda together and fold into the mixture with a metal

spoon. Then stir in the soaked dates. 

sticky toffee pudding mixtureThe mixture should be like a soft thick batter at this stage. If it is too stiff add a little milk.

Grease 8 mini pudding tins. Spoon the mixture evenly between the tins.  

Bake for 20 - 25 minutes until risen and firm. 

While the puddings are cooking prepare the sauce. Put the sugar and butter in a pan with half the cream. Gently bring to the boil stirring all the time until the sugar has completely dissolved then stir in the black treacle.

Turn up the heat a little and let the mixture bubble for 2 to 3 minutes, until it turns a rich toffee colour, stirring so that the mixture doesn’t burn.

Take the pan off the heat and add the rest of the cream. The sauce is now ready.

Cooked When cooked remove the puddings ftrom the oven and allow to cool a little before easing them out of the tins with a small knife. The pudding can be served hot with the sauce now, however they do improve if coated with the sauce and left over night.

If preparing in advance, pour half of the sauce into a suitable dish and then place the puddings onto the sauce and pour the rest of the sauce over them. Cover with a lid or foil. When ready to serve place in the oven at 180°C (350°F, gas mark 4) for 15 to 20 minutes.

Apr

14

Rhubarb Crumble and Custard

This fruit crumble is a nice and simple family dessert. Served hot or cold with hot custard or cream to round off a family meal. For this I have used 450g (1lb) rhubarb. Apple and apricots make lovely alternatives.

Crumble Ingredients:

Plain Flour    100g
Wholemeal Flour   100g
Demerara Sugar   50g
Butter or Margerine   100g
     

Fruit Base Ingredients:

Rhubarb   450g (1lb)
Sugar   100g
Water   150ml

Method:

 

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Cut the rhubarb into 5cm (2in) pieces and lay in a 22cm / (9in) square ovenproof dish and sprinkle the sugar over the fruit and add the water.

To make the crumble mixture place the flour and sugar into a bowl and mix well.

Add the butter or margerine and rub it into the dry ingredients until the mixture resembles breadcrumbs.

Sprinkle the crumble over the rhubarb and oven bake for 35-40 minutes, or until the topping is golden-brown.

To serve, spoon out generous portions of the rhubarb crumble into bowls and serve with hot custard.

Serve with Hot Custard

Apr

11

Scones

April 11, 2009 | Leave a Comment

Scones with JamWhen you want a simple but tasty scone why not try this recipe. These scones go down well spread with butter and jam and a nice cup of tea or coffee at break time or any time! Why not try one for dessert with strawberries and cream!

The recipe makes about 12 scones.

Ingredients:

Strong White Flour 500g 1lb 2oz
Eggs 2
Caster Sugar 75g 3oz
Baking Powder 30g 1oz
Butter 75g 3oz
Milk 230ml 8fl oz
Raisins 100g 3½oz

Method:

Pre heat the oven to 220C (425F, gas mark 7 ) and grease a baking tray. 

Put the flour and baking powder in a bowl and rub in the butter until it looks like breadcrumbs then stir in the sugar and rasins. Beat the eggs add to the mixture with enough milk to make a firm dough.   

Place the dough on a lightly floured surface and roll out to about 2/3cm (about 1 inch) thick and cut out the scones with a round cutter placing them on a baking tray.

Brush the top of the scones with a little milk (or with an extra beaten egg if you prefer) for a glaze.

SconesBake for 15 minutes and transfer to a wire rack to cool a little.

I like my scone a bit rustic. The scones can be served warm or cold with your choice of butter, jam and cream (or all three for a real treat).     

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