Nov

6

Family Fruit Cake

November 6, 2008 | Leave a Comment

When searching for a fruit cake recipe to make for a treat for your family or friends why not try this tasty fruit cake with currents, sultanas and a little mixed spice and cinnamon. This cake is best eaten fresh with a hot drink of your choice and can be served as a robust dessert with hot custard. You should get about 8 slices from a small loaf sized cake.

Ingredients: 

Self Raising Flour 225g 8 oz
Mixed Spice 1 level tsp
Cinnamon ½ tsp
Margarine 85g 3 oz
Sugar 85g 3 oz
Currants 125g 4 oz
Sultanas 125g 4 oz
Egg 1
Milk 150ml ¼ pint

Method: 

Sieve the flour with the mixed spice and cinnamon.

Rub in the margarine and then add the sugar and dried fruit.

Mix in the egg and milk to form a soft consistancy.

Put the mixture into a greased and floured loaf tin, level the top with a spoon.

Bake for about 1¼ hours in oven at 190°C, 375°F, Gas Mark 5. Test with a scewer after and hour and remove when cooked.

Serving Suggestion: This cake is best eaten fresh with a hot drink of your choice and can also be served as a dessert with hot custard.

Aug

12

Date Bars

August 12, 2008 | Leave a Comment

This fruity date bar is quite self indulgent, why not try it. It’s not exactly a healthy option but if you like the taste of dates one of these will please. This date bar goes well dash of cream, a mug of coffee and a good book. Makes up to 18 bars…

Ingredients:

For the base and topping:
115 g (14 oz) butter, softened
85 g (13 oz) caster sugar
a few drops of almond essence
170g (16oz) plain flour
55 g (12 oz) ground almonds
a pinch of salt

For the filling:
250 g19 oz dried dates, chopped
grated zest
juice of 1 orange

Method:
Pre heat the oven to 170°C, 325°F, gas mark 3.

For the filling: place the dates, orange zest and juice into a small pan and heat over a low heat for 5 to 10 minutes until mushy. Set aside to cool.

For the base and topping: mix together the butter, caster sugar and almond essence, then
stir in the flour and salt. Bring the mixture together with your fingers.

Press two thirds of the mixture into a 28 cm (9 inch) square till then chill for 10 minutes.

Squeeze the remaining mixture into small clumps then chill.

Bake the base for 20 minutes then remove from the oven and turn the oven up to 190°C, 375°F, gas mark 5.

Spread the date mixture filling over the base then spread over the topping.

Bake for a further 20 minutes in the centre of the oven until the topping is golden-brown.

Cut into bars while still warm.

May

23

Searching for a delicious sticky pudding, then try this out. Discover the rich taste of dark muscovado sugar in this light, gingery pudding that makes its own sauce! Serve spoonfuls of the pudding with a generous helping of syrup sauce from the bottom of the dish with vanilla ice cream or pouring cream. Tempting…

Ingredients

85g (3oz) butter, plus extra for greasing
200g (8oz) dates, pitted and roughly chopped
200ml (7fl oz) milk
1 tsp vanilla essence
1 tsp bicarbonate of soda
140g (5oz) self-raising flour
2 tsp ground ginger
85g (3oz) dark muscovado sugar
2 eggs, beaten
2 balls stem ginger, chopped

FOR THE SAUCE
100g (4oz) dark muscovado sugar
3 tbsp syrup, from the ginger jar

Preheat oven to 180°C, fan 160°C, Gas Mark 4.

Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish.

Tip the dates into a pan, pour over the milk and bring up to scalding point.

Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side.

Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins.

Fold in the date mixture and stem ginger, then pour into the baking dish.

For the sauce:
Sprinkle the sugar over the pudding batter, then drizzle with the syrup.

Pour 250ml boiling water over (do not stir).

Bake for 40-45 mins until the pudding is firm to the touch.

Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish.

Great with vanilla ice cream or pouring cream.

May

22

Searching for a fruity adult dessert then why not try this apricot trifle. Made with apricots soaked in larger and finished off with custard and cream. Delicious!

Serves 6-8

Ingredients

225g (8oz) dried apricots
30g (1oz) caster sugar
150ml (¼) pint lager
8 trifle sponge cakes
3 tbsp raspberry jam
custard powder
1 pint milk
2oz shelled walnuts
5fl oz double cream
2 tbsp milk

Method

Place apricots in a bowl and sprinkle with the caster sugar.

Pour lager over and leave in a cool place overnight.

Pour apricots and liquid into a pan, bring to the boil and simmer for 10 minutes or until the apricots are tender.

Strain the liquid off and reserve.

Cut the sponges in half then sandwich together with the jam.

Reserve 4 apricots and mix the rest with the sponges.

Place in a glass dish and pour the reserved liquid (syrup) over the top.

Make up one pint of custard with custard powder, milk and sugar.

Leave to cool stirring occasionally.

Reserve 4 walnuts, chop the rest and stir into the custard.

Pour over the sponges and leave to set.

Whisk the cream and milk together until the cream just holds its shape.

Pipe it in a lattice design on the custard and stars around the edge.

Decorate with the walnuts and apricots.

Chill until ready to serve.

May

12

Sultana Cake SliceWhen searching for a sultana cake with a pleasant crumbly texture then this cake recipe is just the job. It’s quite light and crumbly and goes well with a tea or coffee and your favourite TV programme. Enjoy it with with custard as a dessert. Makes a deep, round 20cm (8 inch).

Ingredients

340g (12oz) plain flour
170g (6oz) margarine
170g (6oz) granulated sugar
250g (9oz) sultanas
1 pint milk and water, mixed
2 tbsp vinegar
2 tbsp demerara sugar
1 tbsp porridge oats
2 tsp bicarbonate of soda
1 tsp salt
1 tsp mixed spice

Method

Preheat the oven to Gas Mark 3 or 325 °F/ 160 °C.

Base-line and grease a 20 cm (8 inch) round cake tin.

Sift the flour, salt and mixed spice into a bowl.

Rub in the margarine until the mixture resembles breadcrumbs.

Stir in the granulated sugar and sultanas.

Mix together the milk and water, vinegar and bicarbonate of soda, then stir into the flour mixture and mix well with a wooden spoon (the mixture will be fairly wet).

Transfer the mixture to the cake tin. Hollow out the centre to a depth of about 1 inch, then sprinkle with the demerara sugar and porridge oats.

Sultana CakeBake in the centre of the oven for about 1 hour. Check whether a skewer inserted in the middle comes out clean. If not then return to the oven for 15 minutes and check again, repeating if necessary.

When cooked leave to cool in the tin for 10 minutes before turning out.

To freeze: Wrap and freeze for up to 3 months

May

3

Common fruits in use are: Apple, Banana, Blackberry, Blueberry, Cherry, Date, Grape, Grapefruit, Lemon, Lime, Melon, Orange, Peach, Pear, Pineapple, Plum, Raisin, Raspberry, Stawberry, Sultana. In time we expect to use many varieties of fruit in therecipecorner recipes. Many fruits are used in Desserts and many are used in Sauces, Dinner and lunch recipes.

Very many recipes use dried fruit such as currents and raisins in the light fruit cake below, but what a pleasure to include fresh fruit in a recipe as in the Rhubarb Crumble!

Fresh fruit, for example an apple, orange or banana, can also be a dessert on its own.

Fruit Recipes Ideas:

Rhubarb Crumble

 Rhubarb Crumble and Custard

Light Fruit Cake

 Light Fruit Cake

Fresh Fruit Ideas:

Fresh Apples

 Apples

Fresh Oranges

 Oranges

Fresh Bananas

 Bananas

Apr

25

Fruit Ideas

April 25, 2007 | Leave a Comment

If you are searching for ideas on using fruit in your recipes, then TheRecipeCorner glossary page on Fruit may help. The Page is currently under further development, however, here are a few ideas we have been working on:

Common fruits in everyday use are: Apple, Banana, Blackberry, Blueberry, Cherry, Date, Grape, Grapefruit, Lemon, Lime, Melon, Orange, Peach, Pear, Pineapple, Plum, Raisin, Raspberry, Stawberry, Sultana. In time we expect to use many varieties of fruit in therecipecorner recipes. Many fruits are used in Desserts and many are used in Sauces, Dinner and lunch recipes.

Very many recipes use dried fruit such as currents, raisins, dates, apricots, prunes etc. in the light fruit cake below, but what a pleasure to include fresh fruit in a recipe as in the Rhubarb Crumble!

Fresh fruit, for example an apple, orange or banana, can also be a dessert on its own.

Fruit Recipes Ideas:

Rhubarb Crumble

 Rhubarb Crumble and Custard

Light Fruit Cake

 Light Fruit Cake

Fresh Fruit Ideas:

Fresh Apples

 Apples

Fresh Oranges

 Oranges

Fresh Bananas

 Bananas

Apr

9

Banana Ginger CakeMakes a 20cm (8in) square cake

Ingredients: 

115 g  (4 oz) butter  
115 g (4 oz) soft brown sugar 
115 g14 oz treacle 
115 g14 oz plain flour 
115 g14 oz wholemeal flour 
2 teaspoons ground ginger

2 teaspoons ground cinnamon
1 room-temperature egg, beaten
1 large ripe banana, mashed
150ml  (5 fl oz) milk, warmed slightly
1 teaspoon bicarbonate of soda

Heat the oven to 15o°C, 3oo°F,  Gas Mark 2.

Grease and line a 20 cm (8 in) square tin with baking parchment.

Melt the butter, sugar and treacle in a saucepan over a low heat; do not allow it to get too hot.

Sift the flours together with the spices into a large bowl.

Add any bran left in the sieve to the bowl.

Make a well in the centre and pour in the cooled melted ingredients and the egg.

Mix well and beat to get rid of any floury lumps.

Add the mashed banana, milk and bicarbonate of soda.

Slice of Ginger Cinnamon Banana Cake

Mix well and pour into the prepared tin.

Bake in the centre of the oven for approximately 1 hour.

It is cooked if a skewer inserted into the centre comes out clean.

Allow it to sit in the tin for 15 minutes before turning it out on to a wire rack to cool completely.

Serving Suggestions:

Slice crossways into cubes.

Try serving as a dessert with hot custard or cream.

 

Mar

25

Searching for a delightful tasty round bun then why not try this out. Uses a sweet yeast dough. Add the dried fruit and bake for about 15 minutes. Recipe includes hot cross bun details. Serve warm or cooled spread with butter. Delicious! Makes up to 8 buns.

Ingredients:
250g (8 oz) Sweet Yeast Dough
1 x 5ml spoon (1 tsp) mixed spice
25g (1 oz) sultanas
25g (1 oz) currants
25g (1 oz) chopped mixed peel

Method:

Make dough (see below for recipe) adding fruit and peel at stage 2.

Divide dough into 8 equal pieces. Shape into buns.

Place on a greased baking tray, leave in warm place until doubled in size.

Optional: Make crosses, either by cutting the tops with a knife, or make a smooth paste with flour and water and pipe across each bun.

Bake in hot oven 220°C, 425° F, gas mark 7 for 15-20 minutes.

Brush with a hot sugar glaze (see below for recipe) whilst still warm.

OPTIONAL SWEET YEAST DOUGH:

250 g (8 oz) Basic Recipe

Ingredients:
250g Plain flour (8 oz)
Pinch of salt
25g (1 oz) sugar
50g (2 oz) margarine
1 egg
100ml (4 tbsp) warm water
3 x 5ml (2 tsp) spoons dried yeast +1 x 5 ml spoon sugar (1 tsp)

Method:
1 Reconstitute the dried yeast in the warm water and sugar.
2 Mix flour, salt and sugar in a bowl.
3 Rub in margarine.
4 Add yeast liquid and beaten egg to flour, knead well.
5 Leave to rise in a warm place for 45-60 minutes.
6 Turn dough on to lightly floured surface and knead again lightly.
7 Shape and bake as required.

TO MAKE SUGAR GLAZE

Ingredioents:

30ml (2 tbsp) milk 
30ml (2 tbsp) water
2 x 15 ml (2 tbsp) spoons sugar 

Method:

Place all the ingredients into a saucepan and heat gently until the sugar dissolves.

Boil for 2 minutes, use while hot.

Mar

20

Sultana Cake

March 20, 2007 | Leave a Comment

When looking for a tasty small cake, why not try this sultana cake. It’s quite healthy in its way and the sultanas and oats give the cake that bit different texture. This cakes goes down well with cup of tea or coffee at supper time and you might try serving a wedge dessert with custard for a change! The recipe makes a 20cm (7½ inch) round cake.

Ingredients:

12 oz plain flour
½ level tsp salt
1 level tsp mixed spice
6 oz margarine
6 oz granulated sugar
12 oz sultanas
½ pint milk and water (50/50 mixture)
2 tbsp vinegar
2 level tsp bicarbonate of soda
2 level tbsp demerara sugar
1 level tbsp porridge oats

Method: 

Grease and based-line a 20cm (7½ inch) round cake tin.

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

Sift the flour, salt and mixed spice into a bowl.

Rub in the margarine until the mixture resembles bread crumbs.

Stir in the granulated sugar and sultanas.

Mix together the milk and water, vinegar and bicarbonate of soda, then stir into the flour mixture and mix well with a wooden spoon (the mixture will be fairly wet).

Transfer the mixture to the tin, hollow out the centre to a depth of about 1 inch, then sprinkle with the demerara sugar and porridge oats.

Bake in the centre of the oven for about 1½ hours or until a skewer, inserted in the middle, comes out clean.

Leave to cool in the tin for 10 minutes before turning out.

Serving Suggestion: Try serving hot as a dessert with hot custard.

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