Some of my other FAVOURITE recipes collected over the years.
Passion Fruit Loaf
This cake can be served cold as a tea cake or slightly warm with ice cream, cream or creme fraiche as a pudding.
Preheat the oven to 180 C and grease and line a 1lb. loaf tin.
Cream together 3oz soft butter and 5oz soft light brown sugar. Stir in 3 tablespoons mascarpone. Gradually add 1 large beaten egg, beating well between each addition. Cut 6 passion fruits in half and remove pulp and seeds. Keep 1 tablespoon of pulp and seeds back and stir the rest into mixture. Fold in 8oz self raising flour. Spoon mixture into tin and spread the pulp and seeds over the top. Sprinkle with crushed sugar cubes.
Bake in centre of oven for 50/60 minutes until risen and lightly browned. Cool in tin for 5 minutes then on rack.
Slice 450 g
carrots and boil in water with a 2cm. piece of fresh ginger finely
chopped. When they are soft, drain and puree with a spoonful of the
cooking water until smooth.
In a large bowl
thoroughly mix together 250 g of plain flour, 2 teaspoon baking powder, 1
teaspoon salt, 1 teaspoon allspice and 1 teaspoon cinnamon.
In another bowl
whisk the carrot puree, another piece of chopped ginger, 2 large egg
yolks, 150ml honey, 75ml vegetable oil and1 teaspoon vanilla extract.
Combine the carrot
mix with the dry mix thoroughly. Whisk 3 egg whites until stiff and fold
into the mixture.
Bake for 15
minutes then reduce heat to180 C and bake for another 40/ 45 minutes. Test
with skewer - should come out clean.
Remove from tin,
cool on rack and then dust with icing sugar or ice with a simple lemon icing.
Slice 450 g carrots and boil in water with a 2cm. piece of fresh ginger finely chopped. When they are soft, drain and puree with a spoonful of the cooking water until smooth.
In a large bowl thoroughly mix together 250 g of plain flour, 2 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon allspice and 1 teaspoon cinnamon.
In another bowl whisk the carrot puree, another piece of chopped ginger, 2 large egg yolks, 150ml honey, 75ml vegetable oil and1 teaspoon vanilla extract.
Combine the carrot mix with the dry mix thoroughly. Whisk 3 egg whites until stiff and fold into the mixture.
Bake for 15 minutes then reduce heat to180 C and bake for another 40/ 45 minutes. Test with skewer - should come out clean.
Remove from tin, cool on rack and then dust with icing sugar or ice with a simple lemon icing.
Grease and line a shallow cake tin about 9in square. Preheat oven to 180 C.
In a large bowl cream together 2oz soft margarine, 5oz caster sugar, 1 large egg, 2 tablespoons golden syrup, 9oz self raising flour, 2 rounded teaspoons ground ginger and 7 fl. oz milk. Beat well.
Dissolve 1 rounded teaspoon bicarbonate of soda in a tablespoon of boiling water and mix in.
Put into tin and bake for 45/ 50 minutes until firm. Cool on wire tray and cut into squares.
Grease and line a 2lb loaf tin and preheat oven to180 C.
In a large bowl mix together 3 large very ripe bananas mashed, 8oz self raising flour, 6oz caster sugar, 4oz soft margarine or soft butter, 2 eggs, 2 tablespoons golden syrup and a pinch of salt. Beat until well mixed.
Turn into tin and bake for about 1hr. 15 minutes. until risen and firm to touch. Leave in tin for 10 minutes then cool on rack. Can be served warm or cold.
This cake
improves with keeping, stored wrapped in foil in an airtight tin
Grease and line a 10in round or 9in square cake tin. Preheat oven to 160
Cream together 8oz soft margarine or softened butter with 1lb. soft brown sugar. Add 2lbs mixed currants, sultanas and raisins plus 4oz chopped nuts and 4oz chopped peel. Mix in1lb. plain flour.
Beat 5 eggs and mix in
Warm slightly half a pint of dark ale such as Mackesons and dissolve 1 level teaspoon bicarbonate of soda in the warm beer, Stir into the cake mix and combine thoroughly.
Put in tin and bake in centre of oven for 2 hours, then reduce heat to 100 C for another 1/2 hrs until cooked right through. Cool in the tin.
Grease and line a 9in round cake tin. Preheat oven to 180 C
Beat together 4.5
oz soft butter or margarine, 4.5 oz soft light brown sugar, 2 beaten eggs
and 7oz self raising flour . 2/3 oz of sultanas can be added too. Spoon batter into
tin. Push apple pieces down into cake mix so the mixture oozes around
them. Pack in tightly. Mix a tablespoon soft brown sugar with a good pinch
of cinnamon and sprinkle on top. Bake for 45
minutes and serve warm with cream.
This cake was the traditional "filler" to go in miners lunch boxes and was originally baked in an shallow tin in front of the open fire.
Pre heat oven to 190 C.
Sieve 8oz self raising flour, pinch of salt and pinch of grated nutmeg into a bowl. Rub in 2oz butter and add 2oz caster sugar, 2oz mixed sultanas and currants and 1 large beaten egg. Add a little milk gradually until it reaches a rather stiff dropping consistency.
Bake in a shallow, greased, lined tin for about 30 minutes until well risen and golden brown.
This cake is for women who are going through the menopause and are looking for a natural alternative to HRT
Grease and line two 1lb loaf tins. Preheat oven to190 C.
Put all the following dry ingredients into a large bowl and mix thoroughly. 4oz soya flour, 4oz whole wheat flour, 4oz porridge oats, 4oz linseeds, 2oz sesame seeds, 2oz flaked almonds, 2 pieces stem ginger finely chopped, 7oz raisins, half a teaspoon of nutmeg, cinnamon and ground ginger.
Add 1pt.7fl.oz soya milk and 1 tablespoon malt extract. Mix well and leave to stand for 30 minutes.
Spoon into tin and bake for about 1hr 15 minutes until cooked through. Test with skewer.
Turn out on to rack to cool. Serve sliced and spread with soya spread or butter.
Grease and line an 8in round cake tin. Preheat oven to160 C.
Mix together 8oz self raising flour, 12oz sweet mincemeat, 3oz dried fruit mix, 3 eggs, 5oz soft margarine and 5oz soft brown sugar. Beat until well blended. Spoon into tin and sprinkle some brown sugar on top.
Bake for 1hr 15 minutes until well risen and firm to touch. Cool in tin for 5 minutes and then turn out on to rack. This is a very moist cake which keeps well.
This recipe was submitted by David Encill - one of his mother's favourites!
Ingredients: 8 ozs. Butter* 8 ozs. Brown sugar 2 Egg yolks 4 ozs. Plain flour 4 ozs. Porridge Oats
Grease Swiss Roll tin. Set oven to 190 deg C. Beat butter, sugar and egg yolks until smooth. Add flour and oats. Press mixture into tin and bake for 15-20 mins. Cool slightly.
Topping
4 ozs. Plain chocolate 1.5 oz. Butter 2 oz. Chopped walnuts
Melt butter and chocolate and spread over mixture in tin. Cover with chopped walnuts. Cut into bars while warm, but leave in tin until completely cold.
*One point worth noting - use butter in the toffee bar mixture otherwise you won't get the glorious caramelised taste in the bars.
Preheat oven to 180 C and grease and line a 7/8 in cake tin.
In a large bowl put 12oz sifted selfraising flour, 1 teaspoon baking powder, 5 oz soft butter or margarine, 6oz. caster sugar, 2 large eggs, .25 pint milk and half a teaspoon rum extract. Beat well until smooth. Put into prepared tin.
To prepare the topping beat together 1.5 oz softened butter, 1 tablespoon sifted flour, 2oz soft brown sugar, 2oz chopped Pecan nuts, and half a teaspon of ground ginger.
Bake for around 60 - 70 minutes or until skewer inserted in middle comes out clean. Cool in tin for 10 mins. then on wire rack
Preheat oven to 160 C Grease a 7/8in shortbread mould or shallow baking tin. Sift 4 oz plain flour, 2 oz rice flour, 2 oz caster sugar and a pinch of salt into a bowl.Cut 4 oz butter into small pieces and rub in to flour mix. Knead to a smooth dough.
Press dough into mould or tin and dust with a little rice flour then turn out onto a greased baking sheet. Mark into portions with a sharp knife and bake for about 35/40 minutes until pale golden brown and firm
Cool on wire rack then dredge with caster sugar
You need 6 prebaked individual 4 inch tartlet cases for these amounts, either homemade sweet shortcrust pastry or bought ones.
For the filling, 4 egg yolks, 1.75oz caster sugar, 14 fluid oz double cream, 1 teaspoon vanilla extract and 2oz Demerara sugar.
Beat the egg yolks and caster sugar until pale. Heat the cream and vanilla until just below boiling point then add to the egg mixture, whisking constantly.
Put the mixture in a pan and bring to just below the boil, stirring until thick. DO NOT allow it to boil or it will curdle.
Leave the mixture to cool slightly then pour into the pastry cases. Leave to cool completely then chill for a few hours or overnight.
Just before serving, sprinkle the Demerera over the tarts and place under a hot grill for a few minutes until sugar caramelises. Cool for a few minutes before serving.
Butter 6/7 slices of medium thickness white sliced bread, crusts removed and cut into triangles.
Place in layers in a well buttered 2pint pie dish, adding 2oz sultanas between the layers.
Beat together 2 eggs with 3 tablespoons of caster sugar and 3/4 pint milk. Then beat in 3 drops of vanilla essence. At this stage you can add other flavours if you wish. E.g. some grated lemon or orange peel and zest or even a couple of teaspoons of rum or whisky.
Pour over the bread, cover the dish and chill in fridge for an hour or so before cooking near the top of the oven - around 150C for about 45 mins or until the pudding is golden brown and lightly set.
Serve with cream or vanilla icecream.
Sift together 8oz selfraising flour, 1 teaspoon baking powder and a pinch of salt. Add the finely grated zest of one lemon and 5oz of suet - either beef or vegetarian. Work together to form a breadcrumb consistency.
Add about 4 fl oz (125ml) milk a little at a time until a soft but not sticky dough is formed.
Wrap in clingfilm and allow to rest for half an hour. Roll the dough out into a rectangle and spread with 5/6 oz of strawberry jam, leaving about a half inch border. Brush the border with milk and roll up. Pinch the ends to seal jam inside.
Wrap the roll first in greaseproof paper and then in foil and tie the ends. Steam for 2 hours, topping up the boiling water as necessary. Serve cut into thick slices with custard or cream.
Ingredients - 1lb cooking apples, peeled and cored.
2oz soft brown sugar. 4oz butter. finely grated rind of half a lemon.
1 teaspoon mixed spice. 6-8 thin slices bread, crusts removed. This can be white or wholemeal. 1 tablespoon vegetable oil. 1 tablespoon caster sugar.
Preheat oven to 200 C. Lightly butter a 1.5 pint souffle dish or deep baking dish.
Put the chopped apples, brown sugar, lemon rind, lemon juice, mixed spice and 1oz of the butter into a saucepan and simmer gently for about 10 mins intil soft. Remove from heat.
Cut each slice of bread into 3 strips and fry in the remaining butter until golden brown and crisp. Remove and drain on kitchen paper.
Use strips to line the base and sides of souffle dish, keeping some strips in reserve.
Spoon in the apple mixture and level out. Arrange the rest of bread strips on top and sprinkle with half the caster sugar. Bake for about 20/25 mins. Sprinkle with remaining sugar and serve hot with custard or cream.
For this wonderful moreish pudding you need 6oz butter, 6oz dark Muscovado sugar, 2 tablespoons golden syrup, 2 beaten eggs, 4oz self raising flour and a pinch of salt.
Grease a 2 pint baking dish and preheat oven to 180 C.
Put 2oz of the butter and 2oz of the sugar with the golden syrup into a saucepan and heat gently until the butter is melted and sugar dissolved. Pour into the baking dish.
Put the rest of the butter and sugar into the saucepan and heat very gently but do not boil. Remove from heat and allow to cool slightly then add the beaten eggs and mix well.
Sift the flour and salt into a bowl and make a well in the middle. Pour in the melted butter mixture and mix well.
Put the mixture into the baking dish and cook for 40/45 mins until well risen and springy to touch. Turn out and serve with thick cream or icecream.
Irresistable if you have a sweet tooth and very easy to make using either ready made shortcrust pastry or a ready made tart case.
Preheat oven to 190 C. If using readymade pastry, roll out and line an 8in loose bottomed pie/flan dish. Prick the base with a fork.
Mix together in a bowl,12 oz golden syrup, 4oz fresh white breadcrumbs, 4oz double cream and the grated rind and juice of half a lemon. Pour into the pastry case and bake for about 40 minutes until just set.
Serve warm with cream or custard.
Ingredients: 6oz soft Margarine, 7oz caster sugar, 4 beaten eggs, 4oz ground almonds, 3oz plain flour, 3drops almond essence, 1oz flaked almonds, icing sugar for dusting.
Grease and line an 8", deep cake tin and preheat oven to 180 C. Beat together the margarine, sugar, eggs, ground almonds, flour and almond essence until light and creamy.
Put mixture in prepared tin and sprinkle with flaked almonds. Bake for about 50 mins or until well risen and golden brown.
Cool on wire rack and dust with icing sugar when cold.
This recipe comes from a 40 year old cookbook I found on a second hand bookstall.
Ingredients: 4oz softened butter, 4oz caster sugar, 2 eggs, 8oz selfraising flour, 1 teaspoon bicarbonate of soda, half a nutmeg well grated and a teacup of cider.
Preheat oven to 180C and grease and line a shallow cake tin. Beat the butter and sugar until light and fluffy. Add the beaten eggs and 4oz of the flour sieved with the bicarbonate and the nutmeg. Mix well. Then pour in the cider and beat well. Stir in the rest of the sieved flour and mix well again.
Bake for around 4o- 45 minutes until firm to touch. Cool on rack. This cake delicious on its own or spread with butter.
This delicious quick bread can be made and eaten within an hour!
Preheat oven to 200C. Ingredients: One and half lb plain flour, 1 teaspoon salt, 2 teaspoons bicarbonate of soda, 1oz butter or margarine, half a pint of buttermilk. Little milk for glazing.
Sift the flour, salt and soda into a large bowl. Rub in the fat until mix resembles fine breadcrumbs. Make a well in center and pour in the buttermilk. Mix together with a knife then lightly shape into a ball using fingertips.
Flatten slightly on a floured baking sheet. Cut a deep cross on the top and brush with milk.
Bake for about 35 minutes until brown and well risen. Cool for 10 minutes and enjoy warm with butter.
Coffee and Baileys Cheesecake. 
Recipe supplied by Alex George, chef at Wolfscastle Country Hotel
Ingredients: Base - 8oz crushed Digestive biscuits with 2oz butter rubbed in.
Filling: 3 eggs, 9oz caster sugar, 1lb cream cheese, 8oz double cream, 7 leaves gelatine, 1 tablespoon coffee granules disolved in a little hot water, 4 tablespoons Baileys Irish Cream Liqueur.
Press the biscuit mixture into the base of a greased and lined 10 in loose bottomed tin. Blend together the caster sugar and eggs. Gradually blend in the cream cheese. Mix together the cream, baileys and coffee. Dissolve the gelatine in this mixture. Pour into the cheese mixture and blend well but do not over beat.
Chill for at least 6 hours or overnight. Remove from tin when chilled and serve cut into slices with sauce below.
For the sauce: Ingredients: Half pint milk, half pint double cream, 8 egg yolks, 3oz caster sugar, 2 tablespoons Baileys Irish Cream Liqueur.
Put the half a pint of milk and half a pint of double cream into a saucepan and bring to the boil. Remove from heat as soon as it reaches boiling point.
Beat together the egg yolks and sugar. Pour the milk mix into egg mix and return to pan on cooker. Heat gently until it thickens and coats the back of a wooden spoon. Do not boil. Remove from heat and stir in liqueur. Cool before serving.
This is a delicious dessert and perfect for dinner parties. The amounts shown here will give 12 good portions.
Mandarin and Pecan Slice. 
Ingredients : 13oz plain flour, 9oz caster sugar, 3 teaspoons baking powder, 3oz butter, 2 beaten eggs, 6 fl oz milk, 197gm can mandarins in natural juice drained, 4oz pecan nuts roughly chopped, finely grated rind of one orange, 2 teaspoons cinnamon.
Preheat oven to 180 C and grease and line a 10in by 8in swiss roll tin. Stir together 12 oz of the sifted flour, 8oz of the sugar and the baking powder. Melt 2oz of the butter and stir into it the milk and beaten eggs.
Pour the liquid into the flour mixture and stir until smooth but do not beat. Roughly chop the mandarins and fold into the mixture with the chopped pecans.
Pour into the prepared tin. Rub together the reserved butter, sugar, flour and the cinnamon and sprinkle over the cake mixture. Bake for about 40 mins until golden and inserted skewer comes out clean. Cool in tin then cut into 16 slices
Banoffee Fudge Pie.
Ingredients: 9 oz shortcrust pastry, 30z butter, 2oz soft brown sugar, 2 tablespoons milk,8fl oz condensed milk, 3 bananas, thickly sliced, juice half lemon, 300ml (half pint) double cream.
Line a 9" loose bottomed flan tin with the pastry. Bake until light golden brown - about 15 mins at 200C.
Heat the butter and sugar in a saucepan until dissolved. Bring to the boil and boil for about a minute stirring continuously.
Remove from heat and stir in milk and condensed milk. Bring back to boil and boil for 2/3 mins, stirring all the time until the mixture is very thick and golden. Arrange the sliced bananas in the pastry case, sprinkle with the lemon juice. Cover with the fudge mixture and leave to cool. Then chill for an hr or so until set. Just before serving, whip the cream and pile on top of the pie.
Hot Cross Buns
Ingredients: 1lb plain flour, 1tsp salt, 1tsp mixed spice, 2oz butter, 1oz castor sugar, 3oz mixed fruit, 1 dessertspoon candied peel, 1 egg, 0.5pint milk,1 additional tsp sugar, 0.5oz fresh yeast.
Sift the flour, salt and mixed spice into a warmed bowl. Rub in the butter and add the fruit, candied peel and 1oz of sugar. Make a well in the centre of the mixture. Warm milk to blood heat. Cream the yeast with 1tsp sugar and add warm milk to this. Pour yeast and milk mixture into well in flour mixture. Cover bowl with a clean cloth and stand in a warm place for ten minutes.
Add egg and beat well until a dough is formed. Cover and leave in a warm place to rise for one hour. Knead on a floured board and divide into twelve buns. Flatten tops slightly and make a deep cross with a knife. Place on a greased baking tin and leave to prove for twenty minutes. Bake at 200 degrees centigrade for approx. twenty minutes
Raspberry Sponge Cake
Ingredients: 225g self raising flour, 3 eggs, 175g butter, 275g caster sugar,grated zest of 1 lemon, grated zest of 1 orange, 140g raspberries, 2 tblsp orange juice, 3 tblsp lemon juice, icing sugar to decorate.
Preheat the oven to 180°C or Gas Mark 4. Grease a 20cm round cake tin and line with greaseproof paper.
Cream together the butter, 175g of castor sugar, lemon zest and orange zest until light and fluffy.
Gradually beat in the eggs and add 1 tablespoon of flour with the last egg.
Fold in the remaining flour and gently stir in the raspberries.
Pour into the cake tin and bake for approx. 1 hour, or until golden brown and firm to touch.
While the cake is cooking put the fruit juices and remaining castor sugar in a small saucepan and leave to stand.
When the cake has cooked prick the top with a fork. Heat the sugar and juice mixture until warm but not boiling and spoon over the cake.
Leave the cake to cool in the tin. When cool, remove from tin and sprinkle with icing sugar.
If not eaten at once it may be kept in the fridge for up to 3 days.
Simple Strawberry Icecream
This recipe for people who do not have an ice cream maker.
Ingredients: 12 fl oz double cream, 6 oz icing sugar, 12 fl oz fresh strawberry puree, juice of half a lemon.
Beat together the cream and sugar til thick. Fold in the puree and lemon juice.
Put in freezer container and freeze for a couple of hours then remove and beat to break up ice crystals. Freeze again for 2 hrs and beat again. Freeze for further 2 hrs.
Extra Rich Fudge
Ingredients: 1lb granulated sugar, half a pint of thick cream ( double or whipping), 2 oz butter, 3 tablespoons water, quarter pint milk, half teaspoon vanilla essence.
I've tried many fudge recipes but find this the most delicious and reliable setting one.
Put all the ingredients into a strong thick based saucepan and heat gently stirring continuously until all the sugar is dissolved.
Then bring to the boil and boil gently stirring occasionally until the mixture reaches "soft ball" consistency. The most foolproof way to test this is to use a sugar thermometer and boil until Temperature reaches 235 - 238 F.
Remove from heat and beat fudge mixture thoroughly until it begins to thicken. Pour into a greased, lined tin and leave to set. Cut into squares when cold.
To make chocolate fudge just add about 6 oz good quality dark chocolate broken into pieces once the sugar has all dissolved. Stir until the chocolate has all melted then carry on as before.
Cranberry Flapjacks
Ingredients: 4 oz butter, 3 oz soft brown sugar, 2oz golden syrup, 8oz rolled oats, 2oz dried cranberries, 2 oz chopped nuts.
Preheat oven to 190 C, 375 F, gas mark 5. Grease and line a shallow baking tin.
Gently melt the butter and add the sugar and syrup. Remove from heat and stir in the oats, cranberries and nuts, mixing well.
Put into prepared tin and spread evenly. Bake for about 30 minutes until golden brown.
Remove from oven, mark into fingers but allow to cool before cutting.
Apple Crumble Muffins
Ingredients: 9 oz self raising flour, half teaspoon bicarbonate soda, 1 teaspoon cinnamon, 5 oz light brown sugar, 1 cooking apple peeled, cored and diced, 3 oz melted butter, 2 large eggs, quarter pint milk. For the crumble - 2 tablespoons plain flour, half teaspoon mixed spice,1oz butter, 4 tablespoons light brown sugar.Preheat the oven to 190 C / gas mark5. Line muffin tin with paper cases.
Make the crumble topping by sifting together the plain flour and the spice, rub in the butter and then mix in the sugar.
Then make the cake mixture - sift together the self raising flour, bicarbonate of soda and cinnamon. Stir in the diced apple and the sugar. Make a well in the center of the mixture.
Mix together the melted butter, milk and eggs and pour into the well and stir in quickly.
Half fill the muffin cases, sprinkle the crumble on top and bake for about 20 minutes.
Best eaten when still warm!
Blueberry Ice Cream
Ingredients: 250 gm Blueberries, 150gm Caster sugar, 248 ml carton of double (heavy) cream.
Place the blueberries in a pan with 100 ml water. Bring to the boil then simmer for about 10 minutes until the fruit is soft. Push the fruit mixture through a sieve to remove the skins, then put back in the saucepan with the sugar. Heat gently, stirring until the sugar has all dissolved then bring to the boil. Then lower heat and simmer for about 5 minutes or until it reaches temperature of around 200F/103C.
Pour into a container and leave to go cold. It will set like a jelly. At this stage its also delicious spread on toast or jam!
Whip the cream to firm peaks. Break up the cold jelly with a fork then fold it into the cream using a large metal spoon. Transfer the mixture into a freezer container then either freeze for 5-6 hours, removing every couple of hours to beat with a fork, or use an icecream maker and follow manufacturerers instructions. I like to eat this with some extra cream poured on top but its delicious on its own.
Blueberry & Ricotta Lemon Cake
Ingredients: 250 gm tub ricotta cheese, 5 oz soft butter, 5 oz ground almonds, 5oz golden caster sugar, 5 medium eggs seperated, 75gm dried blueberries, 1 lemon, zest and juice, 1oz fine cornmeal (polenta), icing sugar to dust.
Heat oven to 180 C. Prepare a round springbase tin by greasing and lining.
Beat together the butter, ricotta, almonds, sugar and egg yolks until creamy. Mix in the lemon and blueberries. Fold in the polenta.
Whisk the egg whites to soft peaks and carefully fold in.
Pour into prepared tin and bake for about 30 - 35 minutes until firm and pale golden brown. Cool in tin them remove and dust well with sifted icing sugar. delicious eaten on its own as a cake or with cream /creme fraiche as a dessert.
Buttermilk Scones
Ingredients:
8 oz selfraising flour, pinch salt, 3oz butter at room temperature and cubed, 1.5 oz caster sugar, 1 large egg, 2 tablespoons buttermilk.
Heat oven to 220C OR 425F
Sieve flour and salt into bowl. rub cubed butter in with fingertips until mixture looks like breadcrumbs.
Mix in sugar
Beat egg and buttermilk together and add to flour mix using pallette knife. Then using hands mix to form a dough. If its too dry add a little more buttermilk but be careful not to add too much.
Shape dough into a round and roll out on a lightly floured surface. Roll to at least 1inch thickness.
Cut out scones using a 2inch cutter, Brush with a little milk and place on lightly greased baking tray. This amount should make 6 - 8 scones.
Bake for about ten minutes until well risen and golden brown. Cool on wire rack.
These scones are wonderful eaten slightly warm with butter or jam and cream. They also freeze well.
Note - the picture on the right above is from a batch I made and didn't have buttermilk so substituted soured cream. It works equally well giving a lovely light well risen scone.
Rhubarb Fool
Ingredients:
4 oz Rhubarb cut into small pieces, 4 oz granulated Sugar, 10fl oz carton Double Cream, 2 tablespoons water, 1 tablespoon Cointreau (optional).
Put the rhubarb, water and about half the sugar in a pan and cook gently for about 10 minutes until rhubarb is soft. Taste and add more sugar if needed.
Leave fruit to cool. Whisk cream to soft peaks with cointreau if using liqueur. Drain rhubarb and add strained juice to cream, folding in. If mixture is a bit wet, whisk again.
Fold in rhubarb , keeping a few bits for decoration. Spoon into glasses and cover with clingfilm. Chill for a couple of hours before serving.
This recipe can be made with gooseberries in the same way or with raspberries or strawberries by sieving the fruit, adding sugar to taste and adding to the whipped cream. One whipped egg white can also be folded into the mixture to give extra lightness.
Blueberry and White Chocolate Muffins
Ingredients:
6oz plain flour, 2oz caster sugar, half teaspoon baking powder, 1 large egg, 2oz melted butter, 100ml milk or soured cream, 3oz blueberries, fresh or frozen, 3oz white chocolate chopped roughly.
Heat oven to 180C Gas 6/ Line Muffin tin with paper cases or grease and warm tin before adding mixture if you have no cases.
Sieve flour and baking powder into bowl, add sugar amd mix. Beat egg, add cooled melted butter and milk and mix together.
Add to dry ingredients and quickly mix in - don't overmix, it should still be lumpy. Add chocolate and blueberries and lightly mix in.
Bake for approx 25 minutes until well risen and golden brown.
Cappuccino Cup Cakes
Ingredients:
Cake: 1 heaped tablespoon cocoa powder, 4 oz plain flour, 4 oz caster sugar, 4 oz softened butter or margarine, 1 teaspoon baking powder, 2 eggs
Topping: 200ml double cream, 3 tablespoons strong coffee, 1.5 oz icing sugar, cocoa powder to dust
Heat oven to 200C, Gas6. Put 12 small paper cake cases in cake tray.
Mix cocoa powder with 2 tablespoons boiling water and leave to cool. Sieve flour and baking powder into bowl. Add sugar and mix in. Add beaten eggs and cooled cocoa mix and beat well.
Fill cake cases about three quarters full. Bake for 18/20 mins until well risen and springy to touch. Leave to cool.
To make the topping whisk together the cream, coffee and icing sugar until just beginning to stiffen. Put a teaspoon of topping on top of each cake and sprinkle with cocoa powder.
Easy Sponge Cake
Ingredients:
6 oz soft butter or margarine, 6 oz golden caster sugar, 6 oz self raising flour, 1 heaped teaspoon baking powder, 3 eggs, a little water if necessary.
Grease and line two 7 inch diameter sponge sandwich tins. Preheat oven to 170C Gas3.
Sieve the flour and baking powder into a bowl, holding sieve quite high to incorporate as much air as possible. Add the butter, sugar and eggs and beat well until smooth and creamy. The consistency is right if a spoonful drops easily when spoon is tapped against bowl. If the mixture seems a bit stiff, carefully beat in a little water.
Put mixture into the tins and spread evenly.
Bake for about 30/35 mins until sponge is risen and golden brown and it springs back when tested with finger.
Cool for 5/10 mins then turn out onto wire tray to finish cooling before adding your filling and sandwiching cakes together. I like this cake sandwiched together with raspberry jam but you can use any filling you like. Dust with icing sugar.
Welsh Griddle Cakes
Ingredients:
8oz self raising flour, 4 oz softened butter or margarine, 1 medium egg beaten, 3oz sultanas, 3 oz caster Sugar, pinch mixed spice, little milk if necessary
You really need a heavy griddle or bakestone to cook these but a heavy frying pan will do.
Wipe the griddle with a little butter and put on low heat. Sieve the flour and spice and rub in the butter until mix is like fine breadcrumbs. Add the sugar and fruit and mix in. Add the beaten egg and mix to a firm dough using hands. If it seems too dry add a little milk.
Roll out on lightly floured surface to about quarter inch thickness. Cut into rounds with 2/3 in cutter
Cook on the griddle for 3 or 4 minutes each side until golden brown. I usually just put one on to cook at first to check that the griddle is not too hot or cakes will burn.
Cool on wire rack . These are good eaten warm with a little butter or can be sprinkled with caster sugar.
Christmas Cup Cakes
Ingredients: 4oz soft butter or margarine, 2 eggs beaten, 4oz soft dark brown sugar, 4 oz self raising flour, 1 teaspoon mixed spice, 1.5 oz raisins, 1.5 oz dried cranberries, 1.5 oz sweet mincemeat, icing sugar and water to decorate.
Heat oven to 190 C. Put about 16 small paper cup cases ready in tin.
Put all the ingredients in a bowl and beat together well. Divide the mixture between the cup cases and bake for around 15/20 minutes until well risen and golden brown. Cool on wire tray.
When cool mix together a heaped desert spoon of sifted icing suger with a little water and drizzle over cakes. As an alternative icing I sometimes drizzle a little Dulce de Leche caramel toffee on top of these cakes as shown in the picture.
Rhubarb & Ginger Sponge Pudding
Ingredients: 1lb rhubarb, 3oz soft brown sugar,1 ball stem ginger and 1 teaspoon syrup from jar, 4oz butter or soft margarine, 4oz caster sugar, 2 eggs, 4oz self raising flour, zest 1 orange.
Preheat oven to 180C/350F. Chop rhubarb into bite size pieces and finely chop stem ginger. Mix together with syrup and brown sugar and place in ovenproof pudding dish.
Cream together butter and caster sugar until light and fluffy. Add the beaten eggs a little at a time. Beat in finely grated orange zest, Fold in flour. Spread mixture over rhubarb.
Bake for about 50 mins or until sponge is golden brown. Serve with custard or whipped cream or ice cream.
Chocolate Caramel Slice
Ingredients: For the shortbread base - 7oz plain flour, 1 oz cornflour, 3 oz caster sugar, 6 oz cold butter cut into small pieces. For the Caramel - 8oz golden caster sugar, 142ml pot single cream, seeds from 1 vanilla pod, 100ml water, 2oz butter cut into small pieces. For the topping - 200gm good quality dark chocolate, 3 oz butter.
Preheat oven to 160C Gas 3 and butter/line a shallow square baking tin.
Sift flours into bowl, rub in butter to fine breadcrumb consistency, stir in vanilla seeds. Put into tin and press down firmly. Chill for 5 minutes then bake for approx 35 minutes. Allow to cool.
Put sugar and water in heavy based saucepan and heat gently, stirring until sugar dissolves. Turn up heat until mixture turns dark golden brown. Gradually add the cream, stirring well until mixture smooth and glossy, then add butter and stir again until dissolved. Pour caramel mix over the shortbread base and leave to cool.
Melt the chocolate and butter in a pan over simmering water stirring well then pour over cooled caramel. Smooth with palette knife. Chill for about 30 minutes before cutting into squares.
Ingredients:
Cake: 1 heaped tablespoon cocoa powder, 4 oz plain flour, 4 oz caster sugar, 4 oz softened butter or margarine, 1 teaspoon baking powder, 2 eggs
Topping: 200ml double cream, 3 tablespoons strong coffee, 1.5 oz icing sugar, cocoa powder to dust
Heat oven to 200C, Gas6. Put 12 small paper cake cases in cake tray.
Mix cocoa powder with 2 tablespoons boiling water and leave to cool. Sieve flour and baking powder into bowl. Add sugar and mix in. Add beaten eggs and cooled cocoa mix and beat well.
Fill cake cases about three quarters full. Bake for 18/20 mins until well risen and springy to touch. Leave to cool.
To make the topping whisk together the cream, coffee and icing sugar until just beginning to stiffen. Put a teaspoon of topping on top of each cake and sprinkle with cocoa powder.
Easy Sponge Cake
Ingredients:
6 oz soft butter or margarine, 6 oz golden caster sugar, 6 oz self raising flour, 1 heaped teaspoon baking powder, 3 eggs, a little water if necessary.
Grease and line two 7 inch diameter sponge sandwich tins. Preheat oven to 170C Gas3.
Sieve the flour and baking powder into a bowl, holding sieve quite high to incorporate as much air as possible. Add the butter, sugar and eggs and beat well until smooth and creamy. The consistency is right if a spoonful drops easily when spoon is tapped against bowl. If the mixture seems a bit stiff, carefully beat in a little water.
Put mixture into the tins and spread evenly.
Bake for about 30/35 mins until sponge is risen and golden brown and it springs back when tested with finger.
Cool for 5/10 mins then turn out onto wire tray to finish cooling before adding your filling and sandwiching cakes together. I like this cake sandwiched together with raspberry jam but you can use any filling you like. Dust with icing sugar.
Welsh Griddle Cakes
Ingredients:
8oz self raising flour, 4 oz softened butter or margarine, 1 medium egg beaten, 3oz sultanas, 3 oz caster Sugar, pinch mixed spice, little milk if necessary
You really need a heavy griddle or bakestone to cook these but a heavy frying pan will do.
Wipe the griddle with a little butter and put on low heat. Sieve the flour and spice and rub in the butter until mix is like fine breadcrumbs. Add the sugar and fruit and mix in. Add the beaten egg and mix to a firm dough using hands. If it seems too dry add a little milk.
Roll out on lightly floured surface to about quarter inch thickness. Cut into rounds with 2/3 in cutter
Cook on the griddle for 3 or 4 minutes each side until golden brown. I usually just put one on to cook at first to check that the griddle is not too hot or cakes will burn.
Cool on wire rack . These are good eaten warm with a little butter or can be sprinkled with caster sugar.
Christmas Cup Cakes
Ingredients: 4oz soft butter or margarine, 2 eggs beaten, 4oz soft dark brown sugar, 4 oz self raising flour, 1 teaspoon mixed spice, 1.5 oz raisins, 1.5 oz dried cranberries, 1.5 oz sweet mincemeat, icing sugar and water to decorate.
Heat oven to 190 C. Put about 16 small paper cup cases ready in tin.
Put all the ingredients in a bowl and beat together well. Divide the mixture between the cup cases and bake for around 15/20 minutes until well risen and golden brown. Cool on wire tray.
When cool mix together a heaped desert spoon of sifted icing suger with a little water and drizzle over cakes. As an alternative icing I sometimes drizzle a little Dulce de Leche caramel toffee on top of these cakes as shown in the picture.
Rhubarb & Ginger Sponge Pudding
Ingredients: 1lb rhubarb, 3oz soft brown sugar,1 ball stem ginger and 1 teaspoon syrup from jar, 4oz butter or soft margarine, 4oz caster sugar, 2 eggs, 4oz self raising flour, zest 1 orange.
Preheat oven to 180C/350F. Chop rhubarb into bite size pieces and finely chop stem ginger. Mix together with syrup and brown sugar and place in ovenproof pudding dish.
Cream together butter and caster sugar until light and fluffy. Add the beaten eggs a little at a time. Beat in finely grated orange zest, Fold in flour. Spread mixture over rhubarb.
Bake for about 50 mins or until sponge is golden brown. Serve with custard or whipped cream or ice cream.
Chocolate Caramel Slice
Ingredients: For the shortbread base - 7oz plain flour, 1 oz cornflour, 3 oz caster sugar, 6 oz cold butter cut into small pieces. For the Caramel - 8oz golden caster sugar, 142ml pot single cream, seeds from 1 vanilla pod, 100ml water, 2oz butter cut into small pieces. For the topping - 200gm good quality dark chocolate, 3 oz butter.
Preheat oven to 160C Gas 3 and butter/line a shallow square baking tin.
Sift flours into bowl, rub in butter to fine breadcrumb consistency, stir in vanilla seeds. Put into tin and press down firmly. Chill for 5 minutes then bake for approx 35 minutes. Allow to cool.
Put sugar and water in heavy based saucepan and heat gently, stirring until sugar dissolves. Turn up heat until mixture turns dark golden brown. Gradually add the cream, stirring well until mixture smooth and glossy, then add butter and stir again until dissolved. Pour caramel mix over the shortbread base and leave to cool.
Melt the chocolate and butter in a pan over simmering water stirring well then pour over cooled caramel. Smooth with palette knife. Chill for about 30 minutes before cutting into squares.
8oz self raising flour, 4 oz softened butter or margarine, 1 medium egg beaten, 3oz sultanas, 3 oz caster Sugar, pinch mixed spice, little milk if necessary
You really need a heavy griddle or bakestone to cook these but a heavy frying pan will do.
Wipe the griddle with a little butter and put on low heat. Sieve the flour and spice and rub in the butter until mix is like fine breadcrumbs. Add the sugar and fruit and mix in. Add the beaten egg and mix to a firm dough using hands. If it seems too dry add a little milk.
Roll out on lightly floured surface to about quarter inch thickness. Cut into rounds with 2/3 in cutter
Cook on the griddle for 3 or 4 minutes each side until golden brown. I usually just put one on to cook at first to check that the griddle is not too hot or cakes will burn. Cool on wire rack . These are good eaten warm with a little butter or can be sprinkled with caster sugar.
Christmas Cup Cakes
Ingredients: 4oz soft butter or margarine, 2 eggs beaten, 4oz soft dark brown sugar, 4 oz self raising flour, 1 teaspoon mixed spice, 1.5 oz raisins, 1.5 oz dried cranberries, 1.5 oz sweet mincemeat, icing sugar and water to decorate.
Heat oven to 190 C. Put about 16 small paper cup cases ready in tin.
Put all the ingredients in a bowl and beat together well. Divide the mixture between the cup cases and bake for around 15/20 minutes until well risen and golden brown. Cool on wire tray.
When cool mix together a heaped desert spoon of sifted icing suger with a little water and drizzle over cakes. As an alternative icing I sometimes drizzle a little Dulce de Leche caramel toffee on top of these cakes as shown in the picture.
Rhubarb & Ginger Sponge Pudding
Ingredients: 1lb rhubarb, 3oz soft brown sugar,1 ball stem ginger and 1 teaspoon syrup from jar, 4oz butter or soft margarine, 4oz caster sugar, 2 eggs, 4oz self raising flour, zest 1 orange.
Preheat oven to 180C/350F. Chop rhubarb into bite size pieces and finely chop stem ginger. Mix together with syrup and brown sugar and place in ovenproof pudding dish.
Cream together butter and caster sugar until light and fluffy. Add the beaten eggs a little at a time. Beat in finely grated orange zest, Fold in flour. Spread mixture over rhubarb.
Bake for about 50 mins or until sponge is golden brown. Serve with custard or whipped cream or ice cream.
Chocolate Caramel Slice
Ingredients: For the shortbread base - 7oz plain flour, 1 oz cornflour, 3 oz caster sugar, 6 oz cold butter cut into small pieces. For the Caramel - 8oz golden caster sugar, 142ml pot single cream, seeds from 1 vanilla pod, 100ml water, 2oz butter cut into small pieces. For the topping - 200gm good quality dark chocolate, 3 oz butter.
Preheat oven to 160C Gas 3 and butter/line a shallow square baking tin.
Sift flours into bowl, rub in butter to fine breadcrumb consistency, stir in vanilla seeds. Put into tin and press down firmly. Chill for 5 minutes then bake for approx 35 minutes. Allow to cool.
Put sugar and water in heavy based saucepan and heat gently, stirring until sugar dissolves. Turn up heat until mixture turns dark golden brown. Gradually add the cream, stirring well until mixture smooth and glossy, then add butter and stir again until dissolved. Pour caramel mix over the shortbread base and leave to cool.
Melt the chocolate and butter in a pan over simmering water stirring well then pour over cooled caramel. Smooth with palette knife. Chill for about 30 minutes before cutting into squares.
Preheat oven to 180C/350F. Chop rhubarb into bite size pieces and finely chop stem ginger. Mix together with syrup and brown sugar and place in ovenproof pudding dish.
Cream together butter and caster sugar until light and fluffy. Add the beaten eggs a little at a time. Beat in finely grated orange zest, Fold in flour. Spread mixture over rhubarb.
Bake for about 50 mins or until sponge is golden brown. Serve with custard or whipped cream or ice cream.
Chocolate Caramel Slice
Ingredients: For the shortbread base - 7oz plain flour, 1 oz cornflour, 3 oz caster sugar, 6 oz cold butter cut into small pieces. For the Caramel - 8oz golden caster sugar, 142ml pot single cream, seeds from 1 vanilla pod, 100ml water, 2oz butter cut into small pieces. For the topping - 200gm good quality dark chocolate, 3 oz butter.
Preheat oven to 160C Gas 3 and butter/line a shallow square baking tin.
Sift flours into bowl, rub in butter to fine breadcrumb consistency, stir in vanilla seeds. Put into tin and press down firmly. Chill for 5 minutes then bake for approx 35 minutes. Allow to cool.
Put sugar and water in heavy based saucepan and heat gently, stirring until sugar dissolves. Turn up heat until mixture turns dark golden brown. Gradually add the cream, stirring well until mixture smooth and glossy, then add butter and stir again until dissolved. Pour caramel mix over the shortbread base and leave to cool.
Melt the chocolate and butter in a pan over simmering water stirring well then pour over cooled caramel. Smooth with palette knife. Chill for about 30 minutes before cutting into squares.