CONTENTS

Apple & Sultana Cake 10

Apple Dessert Cake 11
Bacon & Egg Flan 13
Bakewell Tart 12
Bacon and Sweetcorn Chowder 17
Banana Cake 17
Barley & Mushroom Casserole 3
Barley Water 3
Basic Pizza Crust 13
Beefburgers 7
Biscuits 11
Blackberry & Apple Jam 4
Blackberry & Apple Jelly 8
Boiled Cake 8
Bread 11
Butternut Squash Soup 15
Carrot Cake 20
Cheese & Onion Flan 13
Cheese and Potato Pie 6
Cheese Pastry 7
Cheesecake 11
Chicken (or vegetable) Biryani 16
Chicken (or veg) Gougere 18
Chicken Stock 2
Choc Krispies 8
Chocolate Crunch 6
Chocolate Biscuit Squares 22
Chocolate Log 15
Chocolate Roulade 21
Chocolate Spice Cake 9
Christmas Cake 10
Christmas Pudding 9
Cinnamon Swirls 21
Cowboy Pie 15
Crab-apple Jelly 5
Cream & Potato Pie 15
Elderflower Cordial (24 hrs) 4
Elderflower Cordial (5 days) 5
Farmhouse Custard Tart 13
Flapjacks 7
Fresh Fruit Salad 7
Fruit Malt Loaf 10
Gazpacho 2
Ginger bread 8
Ginger Biscuits 23
Grandma's Macaroni Cheese 14
Gypsy Tart 4
Leek Pie 13
Little Mince Pie Cakes 16
Macaroni Cheese 14
Malt Loaf 8
Meat & Potato Pie 12
Mincemeat 9
Mums Sausage & Onion Meal 2
Orange & Lemon Squash 4
Parsnip Wine 5
Pear and Almond Frangipane 19
Quiche Lorraine 17
Raspberry and Almond Slices 22
Raspberry Milk Chocolate
Cheesecake 23
Raspberry and Malteser Crunch 23
Raspberry Jam 5
Red Onion and Rosemary
Foccacia 20
Rich Christmas Cake 19
Rock Cakes 2
Rowan Jelly 16
Runner Bean Chutney 3
Sausage Rolls 11
Sausagemeat Jalousie 18
Scones 6
Shortbread 5
Spicy Tea Bread 9
Spicy Winter Warmer Soup 18
Sponge Sandwich 12
Strawberry Jam 16
Sultana Cake 10
Swiss Lemon Buns 19
Swiss Roll 14
Taboullah 4
Three Cheese Pasta Bake 22
Treacle Sponge Pudding 6
Trifle 14
Uncooked Chocolate Biscuity Stuff22
Vegetable Curry 3
Vegetable Stock 2
Victoria Sandwich 11
1
Rock Cakes
8oz flour
tsp baking powder
1oz butter
1oz sugar
1 egg, well beaten
a little milk
2oz currants or sultanas
Rub the butter into the flour. Add the dry ingredients. Beat in the egg and a little milk if the mixture
is too stiff. Pile heaps of the mixture onto a greased baking tray. Bake in a fairly hot oven for 15-
20 minutes.
Vegetable Stock
2 Onions
2 Leeks
2 Carrots
2 Large Tomatoes
Sprigs Parsley
Water Cress
Salt
Peppercorns
Water
Put everything in a saucepan. Simmer for 2 hours.
Chicken Stock
Chicken Bones
Bay leaf
Onion
Peppercorns
Water
Simmer for at least 3 hours. Leave to cool & skim off the fat before use
.
Mums Sausage & Onion Meal
Sausages
Gravy
Onions sliced
Bacon Slices (optional)
Put all ingredients into saucepan. Wrap bacon slices around sausages first. Bring to boil & boil for approx 1
hour. Serve with potatoes & peas etc
This can be done in a casserole dish and put in the oven instead.
Gazpacho
1 lbs tomatoes, skinned,
1 cucumber, peeled,
1 chopped green pepper
1 chopped onion
2-3 cloves garlic
1 tbs Olive oil
2
pt tomato juice
Salt, pepper
2tbs Tarragon or wine vinegar
Combine all ingredients except tomato juice in a blender or food processor, and puree until smooth. Transfer
to a large bowl, add tomato juice and refrigerate for 4 hours.
Bale! & Mushoom Casseole
2oz butter
2 onions chopped
8oz mushrooms, sliced
8oz pearl barley
tsp salt
tsp black pepper
300 ml stock
Preheat Oven. Melt the butter in a frying pan. Add onions and cook until
golden. Add mushrooms and cook for 3 mins. Transfer onions & mushrooms to an ovenproof casserole dish.
Add the barley, salt & pepper. Pour in the stock and stir to mix. Cover the casserole and cook for 40 mins or
until the barley is tender and the liquid absorbed.
Runne Bean Chutne!
2lb Runner Beans
4-5 Onions
1 lbs Demerara sugar
1 tbs turmeric
1 tbs mustard
1 tbs cornflour
1 pts vinegar
Peel and slice beans, cut onions up small. Boil beans & onions in saltwater (enough to cover them) until
tender. Strain & drain beans and onions, then cut up small or put through mincer. Add sugar and 1 pts
vinegar and boil for 15 minutes. Mix turmeric, mustard and cornflour with the other pt vinegar & add to
beans & boil for another 15 mins. Allow to cool & put in jars.
Vegetable Cu!
2 med potatoes
1 clove Garlic, chopped
1 onion, chopped
1 or 2 tomatoes d or d
- cauliflower
salt & pepper
tsp paprika
tsp chilli powder
Black mustard seeds
Cloves
Cinnamon sticks
Bay leaves
Creamed coconut block
Water & cooking oil
Add water to coconut block & add tomatoes, cauliflower, potatoes & boil. Add chilli, paprika & bay leaves.
Season with salt & pepper. MEANWHILE Fry onions & garlic on medium heat till brown with a sprinkling of
mustard seeds, cloves, cinnamon (not too much), (turmeric can be added here). When brown (not burnt)
3
add the fried mixture to the boiling potatoes & let the curry boil away. When ready serve with brown rice.
Bale! "ate
600ml (1 pint) Water
50g (2oz) Pearl Barley
Lemon
1 tbsp Sugar
Place the barley into a sieve and pour over 1.2 - 1.8lt (2 - 3 pints) of boiling water to scald and cleanse it
(this aids in producing a clearer colour for the finished barley water).
Finely peel the lemon, removing only the outer waxy layer and squeeze the juice.
Place the barley, lemon rind and water into a saucepan and simmer covered for 20 minutes.
Strain through a jelly bag or muslin cloth.
Add the lemon juice and sugar to taste. Allow to cool and refrigerate before drinking.
Use within 24 hours.
Taboullah
8oz cracked/bulgar wheat
1 onion
1tbs chopped mint
salt
6 tbs chopped parsley
pepper
4-6 tbs veg oil
Place wheat in basin and pour over enough water & cover. Leave to soak for hour. Drain & rinse well.
Finely chop the onion & mix with wheat. Mix herbs and wheat well together, add oil and season to taste with
lemon juice, salt & pepper. Cover & chill until required. This will keep for several days in a fridge. (1/2 of this
is plenty).
G!ps! Tat
1 10 inch pre-baked shortcrust pastry case
9 tbs Evaporated milk (chilled)
18 tbs Dark brown sugar
Preheat oven. Put milk in bowl & whisk until its double the starting consistency, or it leaves trails
behind the whisk when you move it around mixture. Add sugar & whisk until it is all mixed in & the
consistency is the same as above. Pour mixture into pastry case & bake in oven for approx 15 mins. Take
out of oven (carefully), allow to cool & enjoy.
Oange & #emon S$uash
1 juicy lemon
1 lbs sugar
2 juicy oranges
1 oz citric acid
3 pts boiling water
Cut fruit in half lengthways & slice thinly. Put into large bowl with sugar and citric acid. Pour on boiling water
and stir with spoon, NOT METAL, until sugar has dissolved. Leave overnight. Strain & bottle. Dilute to taste.
El%e &lo'e Co%ial ()*hs+
4
8 elderflower heads
600ml boiling water
400g caster sugar
1 dssp citric acid
1 lemon, grated & squeezed
Dissolve the sugar into the water & stir in the citric acid. Pour this over the elderflowers and leave to stand
for 24 hours. Strain & bottle.
Blackbe! & ,pple -am
Blackberries
Apples
Sugar
Pick blackberries & put in a pan with a little water to start off. Boil slowly & strain. Measure juice:
1 pt juice 1lb sugar & 1lb apples.
Put in pan & cook rapidly until set. Allow to cool & pot.
.
5
El%e&lo'e Co%ial (. %a!s+
20 elderflower heads
1 lemon (sliced)
2 tsp citric acid
3 lb sugar
3 pts boiling water
Put all dry ingredients into clean pan. Pour boiling water over. Stir until sugar is dissolved. Skim. Cover with
a cloth or lid. Stir twice daily for 5 days. Strain through muslin & bottle. The cordial can be frozen in plastic
bottles (leave space for expansion) Fresh cordial can be refrigerated for up to 2 weeks. Dilute with water,
sparkling mineral water or lemonade & serve with slices of lemon & sprigs of mint. Diluted, this can be made
into a refreshing sorbet.
Cab/apple -ell!
Crab-apples
Sugar
Wash crab-apples, do not pare. Remove stems or blossom ends. Cut into halves & remove seeds. Cover
with water. Cook until soft. Drain through muslin. Use 1lb sugar per 1pt juice. Boil rapidly until setting point
reached. Allow to cool & then pot.
0asnip 'ine
4 lb parsnips scrubbed and sliced
1 orange
0.5 oz root ginger (Optional)
2 lemons
1 gallon water
3 lb sugar
sherry or burgundy yeast
Boil the parsnip, slice the bruised ginger (if used) and the thinly peel rinds of the lemons and
orange in the water until the parsnips are just tender. Do not over boil. strain the liquid on to the
sugar and stir well. When lukewarm add the previously activated yeast and the fruit juices. leave for
24 hours, well covered in a warm place.
Pour into the fermentation jar, insert an airlock. leave to ferment to a finish in a warm place. remove
jar to cooler place for a week or so before siphoning off into a clean storage jar. fill to just below
cork. leave for 6 months, then siphon off into bottles.
variation: For sugar beet wine substitute sugar beet for parsnips.
Shotbea%
8oz marg
4oz sugar
12oz plain flour
Preheat oven. Cream sugar & butter together, mix in flour. Rest for about hour then roll out to -3/4
thick. Put in a shallow tray. Prick surface all over with a fork to prevent bubbling. Bake for about 30 mins.
Raspbe! -am
Makes: 4.5kg (10lb)
2.7kg (6lb) Sugar
2.7kg (6lb) Raspberries
Pick over the raspberries, removing any stalks, wash if necessary, drying well.
Preheat oven to 110C: 225F: Gas .
6
Place the sugar in an ovenproof bowl and put it in the centre of the oven for 10 - 15 minutes.
Place all of the fruit into a heavy bottomed saucepan and simmer gently for 10 minutes, until tender and the
juices are running.
Remove the pan from the heat and stir in the sugar, until fully dissolved.
Bring to the boil and cook rapidly until the setting point is reached.
Skim the surface if necessary and pot.
Teacle Sponge 0u%%ing
2 tbs Golden Syrup
115g flour, sifted
2 large eggs
115g sugar
100g marg
Generously butter a 900ml pudding basin. Place the buttered pudding basin into the fridge for 5 mins to firm
up the butter, Once cooled, remove from fridge & add the golden syrup to the base of the basin. In a large
mixing bowl, place the flour, eggs, sugar, marg & mix together thoroughly. Spoon the flour mixture into the
basin, over the golden syrup. Take a large piece of foil, fold it in half & grease one side thoroughly. Cover
the pudding with the greased foil, pleating the foil a few times to allow room for expansion. Fasten foil to rim
of pudding basin with string. Place basin in large steamer & steam over medium heat for 1 hour 30 mins.
Once risen & cooked, turn it out from basin & serve.
Chocolate Cunch
200g Chocolate
200g Rich Tea biscuits
100g marg
2tbs honey/golden syrup
Grease shallow cake tin with marg. Put biscuits into strong plastic bag & secure with tag. Squash biscuits
with rolling pin. Put crushed biscuits in bowl & repeat with rest of biscuits. Put marg, honey (golden syrup) &
100g chocolate into saucepan & melt together over low heat. Remove the saucepan from heat when
everything has melted. Add the crushed biscuits to mixture & mix well. Pour mixture into baking tin & press
down with back of spoon. Melt rest of chocolate in bowl over boiling water. Then pout this over biscuit
mixture in tin & smooth level over. Put tin in fridge until cold & then cut into small squares.
Cheese an% potato 0ie
1lb potatoes
24oz cheese
1 onion
oz marg
1 tomato
2tbs milk
Put a saucepan of water on to boil with a pinch of salt. Wash and peel potatoes. Peel onion. Cut potatoes
into even sized pieces. Chop onion into even small pieces. Put onion and potaoes into boiling water and boil
for 20 mins. Grate cheese and slice tomato. Strain potatoes when they are ready, return them to the
saucepan, add marg and milk. Mash until smooth. Add cheese and mix in. Put in a dish and sprinkle
cheese on top. Arrange tomato on top of pie. Serve it up.
Scones
8oz flour
pt milk
7
2oz marg
Preheat oven. Rub flour and marg together ** and then add milk. Separate the mixture into blobs
and shape them into little cylinders. Put them in the oven for about 5-20 minutes.
** At that stage you could add
34oz cheese = cheese scones
or 10z sugar = sweet scones
or 2oz dried fruit = fruit scones
8
1lap2acks
2oz Golden Syrup**
2oz marg
2oz sugar
6oz porridge oats
Preheat oven. Melt syrup and marg I a saucepan and then add the sugar. Mix in WELL porridge
oats. Take saucepan off hotplate. Put mixture into tin and put into the oven for 10-15 mins (until golden
brown). Cut sections in the mixture and then leave to cool.
**2oz black treacle can be substituted for 2oz golden syrup to make black jacks.
Bee&buges
4oz mince
1 egg
1 onion (small)
2 slices bead
Separate the mince. Grate the slices of bread. Chop the onion and mix it together with the egg. Separate
into 4-8 pieces and shape them. Fry burgers in a frying pan for about 5 minutes each side.
1esh 1uit Sala%
1 red apple
1 pear
1 orange (2 satsumas)
1 banana
a few grapes
1 lemon or lemon juice
pt fruit juice
Wash all fruits except the banana. Peel the oranges, slice into rings and then quarters. If using satsumas
remove peel and segment. Cut each segment in half. Place in serving dish. Quarter the pear and apple, &
remove the core. Cut into cubes and place in dish. Peel the banana, slice into rings and cover with lemon
juice. Place in serving dish. Halve the grapes * remove pips. Place in serving dish. Pour over the fruit juice,
stir and chill before serving.
Cheese 0ast!
4oz flour
2oz cream cheese
2oz marg
2oz cheese
sprig of parsley
Preheat oven. Rub the flour and marg until it is like breadcrumbs. Grate cheese & mix it into mixture. Add
some water. Roll out mixture like pastry. Using small cutter, cut out as many circles as you can
(even number). Cut circles in half and put all these in the oven for 10-15 mins. Chop the parsley & mix
with cream cheese. Then when the pastry has been removed from the oven. Put a blob of cream cheese
on the full circle & put 2 semi circles into cream cheese to look like butterflies. When completed leave to
cool.
9
Choc 3ispies
14 tbs rice krispies/cornflakes
2tbs sugar
1oz cocoa/drinking choc
20 paper cases
2ox marg
Melt syrup & marg in saucepan. When melted mix in drinking choc (cocoa). Then mix in well the rice
krispies/cornflakes. Put the mixture into paper cases and leave to cool.
Malt #oa&
1 cup All Bran
1 cup milk
1 cup currants
1 cup flour
1 cup sultanas
cup sugar
Preheat oven. Put all the ingredients except the flout into the bowl. Leave to soak for 1 hour. Add
flour & mix well. Put the mixture into a greased tin & bake for 1 hour.
Boile% Cake
1 cup sugar
1 tsp bicarb
1 cup currants
lb marg
1 cup sultanas
1tbs golden syrup
1 cup water
1 tsp mixed spice
1 cup flour
1 egg
Preheat oven. Putt all the ingredients except flour and egg into a saucepan and heat slowly until
marg has melted. Boil for 5 mins, allow to cool. Add flour & egg mix well. Put into greased tin and bake for
1-1 hours.
Ginge bea%
2 heaped tbs brown sugar
pt milk
2 heaped tbs syrup
1 level tsp bicarb
1 heaped tbs marmalade
2 level tsp ground ginger
8 heaped tbs flour
1 level tsp mixed spice
3oz marg
Preheat oven. Put the sugar, marg, syrup, marmalade & milk into a saucepan. Warm until melted,
DO NOT BOIL. Leave to cool. Put the rest of the ingredients into a bowl and mix in the cool liquid. Beat well.
Put into greased tin & bake for - 1 hour.
Blackbe! & ,pple -ell!
Blackberries
10
Apples
Sugar
Pick blackberries , apples, do not pare; remove stems; cut into halves & remove seeds put in a pan with a
little water to start off. Boil slowly & strain. Measure juice:
1 pt juice 1lb sugar .Put in pan & cook rapidly until set. Allow to cool & pot.
Mincemeat
1 lb Cooking apples
100z brown sugar
1 lb raisins
juice 1 lemon
8oz currants
tsp mixed spice
8oz sultanas
4 tbs brandy
8oz suet
Peel, core & slice apples. Cook them without water. Mash to pulp & leave to cool. Put all other ingredients in
bowl. Stir in apple & mix well.
Chistmas 0u%%ing
1 lb currants
1 tsp salt
1 lb raisins
1 tsp nutmeg
1 lb suet
1 tsp spice
1 lb breadcrumbs
6 eggs
1 lb brown sugar
1 can Guinness/ Mackeson
lb flour
Mix all ingredients together well. Put into container & boil for 5 hours (2lb) or 4 hours (1lb). Boil for 1 hour
again to serve.
Chocolate Spice Cake
4oz marg
7oz caster sugar
2oz cooking choc
2 eggs
6oz flour
tsp each cinnamon, spice, salt
8 tbs milk
4cing
1oz marg
5oz icing sugar
3 tsp cocoa(drinking choc)
1 tbs boiling water
2 drops vanilla essence
Preheat oven. Cream marg & sugar. Melt chocolate over pan boiling water. Cool slightly & then
beat into creamed mixture with spices & egg yolks. Fold flour into mixture alternatively with the milk. Whisk
11
egg whites & fold in. Bake in oven for 45 mins. Ice when cool (mix all ingredients together).
Spic! Tea Bea%
8oz flour
1oz glac cherries
1oz soft brown sugar
pt milk
tsp salt
1 tbs syrup
-1 tsp cinnamon
2oz sultanas
(gran sugar)
Preheat oven. Mix together all dry ingredients. Add the milk & syrup & beat well. Put into cake tin &
sprinkle with granulated sugar. Bake for 48 mins. Serve sliced & buttered.
1uit Malt #oa&
12oz flour
6oz dried fruit
4tbs golden syrup
2tbs ovaltine
2oz sugar
pt milk
Preheat oven. Mix all the ingredients together. Put into a grease 2lb loaf tin. Bake for 1 hours.
Chistmas Cake
15oz raisins
4 oz cherries halved
14 oz sultanas
1 lemon rind & juice
12oz currants
9oz plain flour
tsp salt
1 level tsp mixed spice
8oz marg
8oz soft brown sugar
4 eggs beaten
1 level tbs black treacle
2 tbs brandy
Preheat oven. Cream marg & sugar, beat in eggs. Fold in flour, fruit, lemon juice, treacle and
brandy. Put into 8in (deep) tin or shallow 9 in tin. Tie brown paper round the outside of tin. Bake for 1
hour, then 140oC for 3 hours. Cover cake with brown paper for last hour of cooking time. When cool wrap
in foil or put into an airtight container ready to decorate just before Christmas.
,pple & Sultana Cake
8oz flour
1lb cored apples, chopped
6oz marg
juice 1 lemon
2oz sugar
12
4oz sultanas
2 eggs beaten
Preheat oven. Place flour, marg, sugar and eggs in a bowl & beat well until smooth. Stir in the
apples, lemon juice and sultanas. Put into greased tin and bake for about 1 hours.
Sultana Cake
8oz Sultanas
6oz flour
4oz marg
1 egg
6oz sugar
Put the sultanas in a saucepan, cover them with water & leave overnight. Preheat oven to 170oC. Bring
sultanas to the boil & boil for 5 mins. Cut marg into small piece and put in a bowl. Strain sultanas & add to
marg. When marg has melted beat in sugar. Beat in egg, sift flour & fold in. Put into lined greased cake tin.
Bake in centre of oven for 30 mins at 150oC for a further 45-60 mins.
13
,pple 5esset Cake
5oz Marg
1 tsp baking powder
3 large eggs
8oz flour
5oz caster sugar
12oz apples, peeled, cored & sliced
1 tsp Almond essence
Preheat oven. Grease 8 in cake tin. Put all ingredients except apples into a bowl, Mix well. Spread
mixture in tin, put apple slices on mixture then cover with rest of mixture. Bake in centre of oven for 1
hours.
Bea%
1 lb strong flour
1 pkt dried yeast
1oz lard/marg
1tsp sugar
2 level tsp salt
pt warm water
extra flour.
Preheat oven. Put flout & marg in bowl, rub together & add rest of dry ingredients. Make a well in
the centre and pour in a little water and mix up the ingredients. When the consistency is right **, kneed
dough for a minimum of 5 mins. Stretch the dough & fold dough over on mixture until dough stays together.
Shape dough & leave to rise for a few mins, Bake in oven for 15-20 mins.
** To make ryvita wash dough. Put in warm water & squeeze until all white stuff (gluten) is out. Bake in
oven like normal bread.
Cheesecake
4oz digestive biscuits
2oz sugar
2oz marg
1 egg
8oz curd cheese/cream cheese
Preheat oven. Crush biscuits. Melt marg. Mix biscuit crumbs & marg. Put biscuit base in tin. Mix
cheese, sugar, egg together well. Put mixture on biscuit base & put in oven for 15 mins. When cooked turn
off oven & leave in oven for 15 mins. Leave to cool.
Biscuits
6oz plain flour
4 oz marg
1 oz icing sugar
(pinch salt
Preheat oven. Cream fat and sugar together. Sieve flour and salt. Fold flour into creamed mixture.
Stir until mixture forms a dough, knead up. Roll out in (0.7cm) thick & using 2 in cutter, shape into biscuits.
Place on baking tray, prick well. Bake for 10-20 mins.
Sausage Rolls
8oz flaky pastry
14
1lb sausage meat
beaten egg
Preheat oven to 180oC. Make up pastry. Roll out into 50cm x 25cm oblong. Cut into 2 pieces lengwise.
Halve sausage meat and roll each piece in a long strip about 50cm long. Place on pastry. Damp edge of
pastry, fold over sausage meat, seal edge and brush with beaten egg. Cut strip in 6 equal portions. Place on
a tray. Make 2 cuts in each roll. Bake for 20-30 mins.
Bake'ell Tat
6oz flan-pastry
1 egg
1oz ground almonds
2oz caster sugar
tsp vanilla essence
1 oz cake crumbs
2oz marg
jam
2 tsp almond essence
Preheat oven. Make pastry. Roll out & line sandwich tin. Spread base with jam. Cream Marg &
sugar until light & fluffy. Gradually add lightly beaten egg. Add a little at a time, beat in well between each
addition. Beat in essences. Fold in ground almonds and cake crumbs, stir well. Cover jam with this mixture.
Roll out pastry scraps and cut into strips. Place on top lattice fashion. Bake for 45 mins 1 hours.
Victoia San%'ich (nomal+
6oz flour
4oz marg
4oz caster sugar
2 eggs
(pinch salt)
Raspberry jam
Preheat oven. Line tins. Cream marg with sugar until light and fluffy. Gradually add lightly beaten
eggs. Add a little at a time, beating well between each additions. Sieve flour and salt. Fold flour into creamed
mixture and place in prepared tins. Bake for 10-20 mins. When cooked, cool, spread with jam & sandwich
together.
Sponge San%'ich (#ight+
3oz plain flour
3 eggs
3oz caster sugar
1 tbs warm water
butter icing
(pinch salt)
Preheat oven. Prepare tins. Whisk eggs and sugar together for 10 minutes or until mixture is thick
and creamy. Sieve flour and salt together. Sieve quantity of flour into whisked mixture. Fold in gently, add
warm water and stir in. Sieve in remaining flour and fold in as before. Continue to stir until a smooth
consistency is obtained. Pour into prepared tins. Bake for 10-20 mins. Remove from tins & cool. When quite
cold, sandwich together with butter icing.
Meat an% 0otato 0ie
Cold boiled potatoes
15
Shortcrust pastry
Big tin minced beef and onion.
Preheat oven. Separate the pastry into 2 portions. Roll out one portion into a circle. Grease tin and
put pastry in it. Open the tin of minced beef and spread it on the pastry. Cover the minced beef by slicing the
cold boiled potatoes and put it over the meat. Roll the other portion of pastry into a circle. Cover the pie with
the pastry, damp edges & cut off excess. Bake in oven until pastry is cooked ( - hr).
16
Cheese an% Onion 1lan
6-8oz cheese
3 eggs
1 large onion
pinch salt
Shortcrust pastry
Preheat oven. Grate cheese, chop onion and fry lightly. Put onion on cheese and leave to cool.
When cool add salt and mix together. Add eggs, beat in when mixture is mixed well. Roll pastry into circle &
put into tin. Cut off excess pastry. Put cheese mixture on pastry and put in oven. Bake for approx 30 mins.
Bacon & Egg 1lan
2-3 rashers bacon
3 eggs
shortcrust pastry
dash of milk.
Preheat oven. Roll pastry into a circle and put it in greased tin. Cut off excess pastry. Take off
bacon rind and cut bacon into small pieces. Add eggs and mix well. When mixed well add dash of milk and
mix in. Put mixture on pastry and bake for approx 30 mins.
1amhouse Custa% Tat
Cooked pastry case
Jam
Stewed apple
Custard (not tinned)
Put a thin layer of jam on the pastry case, then add the stewed apple. Finally add the custard and then allow
to set.
#eek 0ie
Leeks
Shortcrust pastry
Eggs.
Preheat oven. Separate the pastry into 2 portions. Roll out one portion into a circle. Grease tin and
put pastry in it. Wash and chop leeks. Add eggs and mix together. Put mixture on pastry. Roll the other
portion of pastry into a circle. Cover the insides of the pie with the pastry, damp edges & cut off excess
pastry. Bake in oven until cooked ( - 1 hr).
Basic 0izza Cust
1 tbs sugar
1 pkt dry yeast
1 cup warm water
3 cup flour
tsp salt
olive oil
Dissolve sugar and yeast in 1 cup warm water in a large bowl, let stand for 5 mins. Stir in 2 cups flour, salt
and oil to form a soft dough. Turn dough out onto lightly floured surface. Knead until smooth and elastic.
Place dough in bowl coated with cooking spray, turning dough to coat top. Cover and let rise in warm place
for 1 hour or doubled in bulk. Punch dough down and divide in half. Roll each half into 12 inch circle. Place
each circle on baking sheets or pizza pans. Crimp edges to form a rim, cover and let rise in warm place for
17
30 mins. Top and bake.
Can store half dough in freezer upto 1 month after dough has risen, dust with flour and wrap in plastic wrap,
and store in heavy duty zip top bag.
18
Ti&le
1 tin fruit (cocktail) in fruit juice
1 jelly
trifle sponge
1 pkt custard (tin custard.
Crumble sponge into dish to make crumbs. Melt jelly & separate fruit juice from fruit. Put most of the fruit on
sponge. When jelly has melted add fruit juice and mix well. Pour little of the jelly into bowl and pour rest over
the fruit sponge. When jelly has set pout custard over jelly. When custard is cold (homemade) decorate with
fruit and jelly that was saved.
Sage an% Onion Stu&&ing
2oz breadcrumbs
tsp salt
1/8 tsp pepper
1oz marg
2 tsp sage (finely Chopped)
beaten egg
6oz finely grated raw onion
Mix ingredients together, using egg to bind. Use as required.
S'iss Roll
3 eggs
3oz flour
3oz caster sugar
Jam (or lemon curd)
Preheat oven. Grease tin & put some greaseproof paper in tin & grease paper. Separate eggs and
whisk egg whites, whisk egg yolks into mixture one at a time. Whisk in sugar and sift flour, then fold in flour.
Scrape contents out of bowl into tin, dont spread with knife Put it in oven top shelf for 12-15 minutes or
spongy. Line greaseproof paper with sugar. Take cake out of oven and out of tin & put on paper with sugar,
take off greaseproof paper. Spread on jam (lemon Curd) and roll up sponge. Cut off ends & leave to cool.
Gan%mas Macaoni Cheese
1 tin Campbells condensed tomato soup
Cheese grated
Macaroni
Heat macaroni, heat tin of soup but do not add extra water to it. When soup is warm, mix in grated cheese.
When macaroni is cooked, drain and mix with soup mixture. Serve.
Macaoni Cheese
300g short-cut macaroni
25g butter
25g plain flour
1 tsp English mustard powder
600ml milk
175g grated mature cheddar, or more to taste
Cook the pasta according to pack instructions. Drain thoroughly. Meanwhile, make the sauce. Melt the butter
in a pan and stir in the flour and mustard. Cook, stirring, for 30 seconds, then slowly add the milk to give a
thin smooth sauce. Simmer for 5 minutes, stirring occasionally, then stir in the cheese until melted. Mix in
19
the pasta and either serve straight away or transfer to a heatproof dish and top with extra grated cheese.
Bubble under the grill, then serve with grilled tomato halves or a tomato salad.
20
Chocolate #og
3 eggs
2oz flour
3oz caster sugar
1oz drinking chocolate
4cing
2oz marg
4oz icing sugar
oz drinking choc
co6eing
8oz chocolate
Preheat oven to 180oC. Grease tin & put some greaseproof paper in tin & grease paper. Separate eggs and
whisk egg whites, whisk egg yolks into mixture one at a time. Whisk in sugar and sift flour& drinking
chocolate together, then fold in flour and drinking choc. Scrape contents out of bowl into tin, dont spread
with knife Put it in oven top shelf for 12-15 minutes or spongy. Line greaseproof paper with sugar. Take cake
out of oven and out of tin & put on paper with sugar, take off greaseproof paper. Put another bit of
greaseproof paper on top of sponge & roll up the sponge & leave to cool. Cream marg, icing sugar & drink
choc together. When Sponge is cool, unroll sponge, take out greaseproof paper & put icing on the sponge &
reroll the sponge. Cut off ends. Melt chocolate with a little bit of marg, carefully mix together and cover swiss
roll in chocolate, make markings in the chocolate to look like a log. Sieve a bit of icing sugar on the log to
look like snow.
Co'bo! 0ie
5 strips of bacon
1 tin of baked beans
mashed potato
grated cheese
Crushed crisps
Heat oven Cook bacon, then cut up & place on bottom of dish. Then add the tin of baked beans.
Put the Mashed potato on top of the baked beans. Sprinkle cheese & then crisps on top & bake for approx
40 mins.
Ceam & 0otato 0ie
Shortcrust pastry
Potatoes, sliced
Double cream
Preheat oven to 180oC. Separate the pastry into 2 portions. Roll out one portion into a circle. Grease tin and
put pastry in it. Put the sliced potato into the tin, once nearly full, pour cream over potato. Cover the pie with
the pastry, damp edges & cut off excess. Bake in oven until pastry is cooked ( - hr).
Buttenut S$uash Soup
1 tbs olive oil
1oz butter
1 onion, peeled and chopped
1 clove garlic, crushed
2 lbs butternut, peeled and sliced
1 pints chicken stock
salt
pepper
Heat the oil and butter in a large saucepan, add the onion and garlic and gently saut. When the onion has
21
softened after about 5 minutes, add the butternut and stock and stir well. Bring to the boil. Simmer for 25
minute or until the butternut is soft. Blend the soup with a hand-held blender. Season to taste.
22
Chicken (o Vegetable+ Bi!ani
300g basmati rice
25g butter
1 large onion finely chopped
1 bay leaf
3 cardamon pods
1 small cinnamon stick
1tsp turmeric
4 chicken breasts cut into chunks (or mixed veg)
4 tbs curry paste
85g raisins
850mls chicken stock (or veg stock)
Heat butter in a saucepan till melted. And cook the onions, bay leaf, cardamon pods and cinnamon stick fo
10 mins. Sprinkle in the turmeric and add the chicken (or veg) and curry paste. Cook for a few minutes until
smelling nicely. Stir in the rice and raisins into the pan and then pour in the stock. Put a lid on the pan and
bring to the boil. Turn down the hotplate and cook for 5 minutes. Turn off the heat and leave for another 10
minutes.
Ro'an -ell!
Makes: 1.4 - 1.8kg (3 - 4lb)
900g (2lb) Rowan Berry
900g (2lb) Crab Apples
1.8lt (3 pints) Water
Sugar
Pick over the rowan berries, removing any stalks, wash if necessary, drying well.
Wash the whole crab apples, removing any bruised parts.
Place the fruit and just enough water to cover into a heavy bottomed saucepan.
Bring to the boil and simmer, covered for 20 - 25 minutes, until tender.
Strain through a jelly bag or muslin cloth, allow about 4 hours for this, do not squeeze as this will cause the
jelly to become cloudy.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Place the sugar in an ovenproof bowl and put it in the centre of a pre-heated oven for 10 - 15 minutes.
Place the juice back into a heavy bottomed saucepan, add the sugar, stirring until fully dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Skim the surface if necessary, allow to cool slightly then pot.
Sta'be! -am
Makes: 4.5kg (10lb)
2.7kg (6lb) Strawberries
2.7kg (6lb) Sugar
2 Lemons
Wash and hull the strawberries, drying thoroughly.
Place the strawberries into a heavy bottomed saucepan with the juice of the two lemons.
Preheat oven to 110C: 225F: Gas .
Place the sugar in an ovenproof bowl and put it in the centre of the oven for 10 - 15 minutes.
Cook the strawberries over a low heat for about 15 minutes, until tender and the juices are running.
Remove the pan from the heat and stir in the sugar, until fully dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Skim the surface if necessary and pot.
#ittle Mince 0ie Cakes
6oz self raising flour
4oz light muscovado sugar
23
1 tsp mixed spice
6oz softened butter
3 eggs
2tbsp milk
5oz mincemeat
icing sugar for dusting
Heat oven to 190
o
C. Line bun tins with paper cases. Put the flour, sugar, spice, butter,eggs and milk into a
mixing bowl and beat with an electric hand whisk for 2-3 mins until light & fluffy. Put a spoonful of cake mix
in each case, then a rounded tsp of mincemeat. Cover the mincemeat with a spoonful of cake mix and
smooth. Bake for 15-18 mins until golden brown and firm. Dust with icing sugar and serve warn or cold.
Banana Cake
125g butter
150g caster sugar
1 tsp vana extract
1 egg, beaten
2 very rpe bananas, mashed
190g four
60m mk
Heat oven to 170 oC. Grease and ne a 2b oaf tn. Met butter, sugar and vana n saucepan over
a medum heat. Remove from heat and add the mashed bananas, mx we. Add the egg, mx
we. Str n the four and the mk. Pour nto the prepared tn, sprnke wth a tabespoon of
Demerara sugar to gve a crunch toppng f ked. Bake for 35 mns, unt a skewer comes out
cean. Leave to coo and en|oy.
Bacon & S'eetcon Cho'%e
Knob butter
3 rashers smoked streaky Bacon
1 sma onon
1 arge potato
250 m veg stock
400m mk
200g sweetcorn, frozen or tnned
Sma pot doube cream
Pee and chop potato nto cubes. Pee and fney chop onon. Chop up bacon. Fry the bacon n a
tte o and butter. As soon as t starts to coour add the onon and potato and cook unt the
onon starts to soften. Add the stock and mk and brng to a smmer. Cook for 5 mns or unt
potato s tender, then add the sweetcorn and cream and heat through.
7uiche #oaine
175g pan four
100g butter
1 egg yok
200g pack ardon
50g cheddar cheese
200m crme frache
200m doube cream
3 eggs we beaten
Pnch nutmeg
For the pastry, put the four, butter, egg yok and 4 tsp cod water nto a food processor. Usng
the puse button, process unt the mx bnds. Tp the pastry onto a ghty foured surface, gather
nto a smooth ba, then ro out as thny as you can. Lne a 23 x 2.5cm oose-bottomed, futed
fan tn, easng the pastry nto the base. Trm the pastry edges wth scssors (save any
trmmngs) so t sts sghty above the tn (f t shrnks, t shoudn't now go beow the eve of the
tn). Press the pastry nto the futes, ghty prck the base wth a fork, then ch for 10 mns. Put
a bakng sheet n the oven and heat oven to 200C/fan 180C/gas 6. Lne pastry case wth fo,
shny sde down, f wth dry beans and bake on the hot sheet for 15 mns. Remove fo and
beans and bake for 4-5 mns more unt the pastry s pae goden. If you notce any sma hoes or
24
cracks, patch up wth pastry trmmngs. You can make up to ths pont a day ahead. Whe the pastry
cooks, prepare the fng. Heat a sma fryng pan, tp n the ardons and fry for a coupe of mns.
Dran off any qud that comes out, then contnue cookng unt the ardons |ust start to coour,
but aren't crsp. Remove and dran on paper towes. Cut three quarters of the cheese nto sma
dce and fney grate the rest. Scatter the dced cheese and fred ardons over the bottom of the
pastry case. Usng a spoon, beat the crme frache to sacken t then sowy beat n the doube
cream. Mx n the beaten eggs. Season (you shoudn't need much sat) and add nutmeg. Pour
three-quarters of the fng nto the pastry case. Haf-pu the oven shef out and put the fan tn
on the bakng sheet. Oucky pour the rest of the fng nto the pastry case - you get t rght to
the top ths way. Scatter the grated cheese over the top, then carefuy push the shef back nto
the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mns, or unt goden and
softy set (the centre shoud not fee too frm). Let the quche sette for 4-5 mns, then remove
from the tn. Serve freshy baked, athough t's aso good cod.
25
Sausagemeat -alousie
13oz packet puff pastry
1 arge onon, sknned and fney chopped
8oz sausagemeat
2 tbsp tomato puree
2 tbsp fresh breadcrumbs
1 eggs beaten
Sat & pepper
Mk to gaze
Preheat oven 200
o
C. Prepare bakng tray. Mx together the onon, sausagemeat, cheese, tomato
puree, breadcrumbs, egg, at and pepper. Cover and ch unt requred. Dvde pastry nto two
equa peces and ro each pece out to an obong approx 12 x 8 - trm as necessary. Pace one
pece on the damp bakng tray. Spread the fng onto the pastry, to wthn 2cm of the edge.
Brush the edge of the pastry wth water, Prepare top by fodng pastry n haf engthwse and,
usng a par of scssors, cut through the foded edge to wthn 2cm of the open edges. Open out
carefuy and pace on top of the fng, Sea the edges wth a fork and trm off uneven edge,
brush the top wth mk. Bake n oven for 35-40 mnutes,
Chicken (o 6eg+ Gougee
Chou8 past! 1illing
50g butter 25g butter
65g pan four 25g pan four
150m water 275m stock
2 eggs beaten 125m snge cream
1 tsp mustard powder 2 cooked chcken breasts (or veg)
75g cheddar cheese 1 carrot
1 red pepper
Preheat oven 180
o
C 1 sma onon
Make stock. Bo butter and 150m water, add four (the mx |ust come away from the sde).
Leave to coo. Make reoute by metng butter, add four, sowy add stock. Brnk to the bo and
season, add cream. Add chcken (or veg). Sowy add beaten eggs yo choux pastry mx, add
cheese. Dot the choux pastry mx n you dsh to make a boder. Add sauce sauce to the mdde
and sprnke wth cheese, Bake for 20/25 mns,
Spic! "inte "ame Soup
3-4 carrots, chopped
1 arge onon, dced
2 red peppers, de-seeded and dced
3 coves garc, mnced
1 tn chopped tomatoes
tsp dred crushed ches
tsp md ch powder
ground back pepper & sea sat
2 tsp mxed herbs
1.5 pts hot stock from cube
In a non stck stock-pot/pan, fry the carrots & onons for 5mns over med-hgh heat.Add the
peppers, garc, ches, ch powder and herbs and contnue fryng for 5mns. Add tn of
tomatoes wth |uce, and stock, then add sat & pepper. Str we and brng to the bo, reduce
heat, cover and smmer for about 25-30 mns. Remove from heat and aow to coo sghty,
before whskng wth a hand bender to a smooth consstency.
For a mder verson, do not use the crushed ches, or make your own varatons wth dfferent
herbs, spces, etc.
26
0ea an% ,lmon% 1angipane
375g shortcrust pastry
75g butter
75g sugar
75g ground amonds
50g S.R. four
2 eggs, beaten
Tn of pears
|am
Ro out the pastry and use to ne a deep 23cm futed fan tn. Ch for 30 mnutes. Preheat the
oven to 180C, gas mark 4. Prck the pastry base wth a fork, then ne wth greaseproof paper,
f wth bakng beans and cook n the oven for 15 mnutes. Remove the beans and paper.
Meanwhe, make the fng. Combne the butter, sugar, nuts, four and eggs, and beat unt
smooth and creamy. Spread the |am over the part-baked pastry base, then top wth the amond
mxture, smoothng the surface wth a paette knfe. Sce the pears and fan out. Arrange on top
of the fng. Return the tart to the oven for 35-45 mnutes unt the fng s set and goden
brown.
Rich Chistmas Cake
to &ee% the cake9
1 tbsp whskey 2 tsp caster sugar
11/2 tbsp orange marmaade 50 m hot tea
350g mxed frut 1 tbsp whskey or orange
|uce
50g mxed pee
50g gaze cherres
112g butter
112g caster sugar
115 pan four
2 arge eggs
zest of haf a emon
tsp mxed spce
tsp cnnamon
Mx hot tea, whskey & marmaade n a contaner unt the marmaade mets. Str n the dred
frut, pee & cherres, cover and eave overnght to soak. Grease and doube ne a oaf tn. Put
oven on at 160/fan 140/gas 3. Crack eggs nto a sma bow and beat wth a fork. Cream together
the butter & sugar unt ght and fuffy. Add the eggs a tte at a tme, beatng we after each
addton. Fod n the four and spces, foowed by zest and soaked frut. Add n any qud that
has not been absorbed, mx we. Spoon nto prepared tn and bake for 45 mnutes. Turn oven
down to 140/fan 120/gas 1 and bake for a further 45-55 mnutes or unt an nserted skewer
comes out cean. Dssove the sugar n the hot tea and add the whskey. Make sma hoes n the
cake wth the skewer and spoon over the surface.
To decorate warm the aprcot |am wth 1tbsp water, then pres through seve nto a bow. Put the
cake on a board and brush the top wth a thn ayer of |am, reservng some for ater. Lghty dust
a surface wth cung sugar, then ro out the marzpan to sghty arger than the top of the cake.
Lft onto the cake, press on ghty, then trm to meet the edges. Brush the remanng |am over
the marzpan, pace the ready roed cng on top and trm to ft. Decorate the top as you choose.
Wrap each cake frst n bakng parchment, then n fo. Store n the tn for up to 3 weeks. Can be
frozen for up to 2 months.
27
S'iss #emon Buns
250g strong bread four
250g pan four
25g sugar
2 tsp sat
Zest of a emon
1 packet yeast
125m tepd mk
125m tapped water
1 egg
|ar |am
Pre heat oven (gas 6/200c). Mx strong four, pan four, sat, sugar, yeast, emon. Add tepd mk
and water to a |ug. Beat the egg b a |ug (NOT THE SAME ONE AS THE MILK). Sowy add egg to
bow. Add mk and water. Mx n to bow. Knead. Cut n haf, then each n haf agan, then cut n
haf agan, so the 8 peces are roughy the same sze. Presents (put edges on base ke wrappng
presents) then ro from an amost fat hand to a brdged hand. Fp and ro nto ovas/crces
about 15 cm, put a teaspoon |am n the mdde. Presents (put edges on base ke wrappng
presents). Put n cake tn n a fower shape. Prove. Put n oven (140c-150-) .
28
Re% Onion & Rosema! 1occacia
Bea% 5ough 5 tbsp ove o
500g strong whte four 2 arge red onons, sced
1 packet yeast handfu rosemary sprgs
1tsp sat 1 tsp sea sat fakes
up to 350m ukewarm water
a tte sunfower o, for greasng
Make the basc dough (Tp four, yeast and sat nto a arge bow and makng we n the mdde.
Pour n most of the water and use your fngers or a wooden spoon to mx the four and water
together unt combned to a sghty wet, powy, workabe dough - add a spash more water f
necessary. Tp the dough onto a ghty foured surface and knead for at east 10 mns unt
smooth and eastc. Ths can aso be done n a tabetop mxer wth a dough hook. Pace the
dough n a cean oed bow, cover wth cng fm and eave to rse unt doubed n sze.), addng
2 tbsp ove o and ony a pnch of sat. Whe the dough s rsng, cook onons n 1 tbsp ove o
for 5 mns unt soft, then set asde.. When the dough has rsen, knock t back and stretch t to ft
an oed swss ro tn about 25 x 35cm. Leave the dough to prove for about 20 mns. Heat oven
to 200C/fan180C/gas 6. Spreadthe onons over the dough and scatter wth the rosemary. Press
your fngers nto the dough to make dmpes, drzze the remanng o over and scatter over the
sat, then bake for 30 mns unt goden. Leave to coo, then serve cut or torn nto squares.
Gana! Bea%
250g strong whte four
225g mated granary bread four
1 tsp caster sugar
1 packet yeast
1 tsp sat
150m warm mk
1 egg, beaten
1tbsp ove o
100-150m ukewarm water
Mx the fours and sat together n a arge bow, then str n the sugar and yeast. Make a we n
the centre of the four and pour n the warm mk, beaten egg, ove o and enough water to form
a soft, wet dough. On a ghty foured surface, knead dough for 10 mns unt smooth. Put the
dough n a ghty oed bow, cover wth oed cng fm, then eave to rse n a warm pace unt
doubed n sze. The dough s noe ready to be shaped. To make 12 ros, dvde the dough nto 12
peces and shape nto ros. Lghty four 3 bakng sheets. Pace ros onto the sheets and cover
oosey wth oed cng fm. Set asde n a warm pace for 30 mns or unt they have doubed n
sze. Heat oven to 200C/gas 6. Brush the bread wth beaten egg and sprnke wth sesame and
poppy seeds. Bake for 15-20 mns unt deep goden brown and we rsen. To make a fowerpot
oaf, eave the dough to rse for about 1 hour, or unt doubed n sze. Soak one arge or eght
sma terracotta fowerpots n cod water for about 30 mns. Dry thoroughy, then brush the
nsde of the pots wth o and ne wth parchment paper. Shape dough nto a smooth round wth
a roughy ponted shape at one end so t haf fs the pot. Leave unt doubed n sze. Heat oven
to 190C/fan 170C/gas 5. Brush the top of the oaf wth beaten egg, sprnke wth poppy or
sesemes seeds and bake for 45-50 mns (15-20 mns for sma oaves) unt goden. Let st for 5-
10 mns, then take out of the pot and eave to coo on a wre rack.
Caot Cake
LEMON FROSTING
225g sef-rasng four 200g cream cheese
1 teaspoon bakng powder 75g icing sugar
1 teaspoon ground cnnamon 1 and teaspoons freshly squeezed lemon
juice
teaspoon ground gnger Finely grated zest of 1 lemon
V teaspoon freshy grated nutmeg
150m sunfower o
3 eggs
200g ght soft brown sugar
350g grated carrots
zest of haf a emon
29
tsp mxed spce
Fney grated zest of one orange
Preheat the oven to 180 degrees centgrade (350 f) Gas 4. Sft the four, bakng powder and
spces nto a arge bow and make a we n the centre. In a separate bow, beat the sunfower o,
eggs and sugar together. Pour ths mxture nto the dry ngredents and fod together. Add the
grated carrot, orange zest and mx we to combne. Spoon the mxture nto the prpared tn and
eve the surface. Bake n the preheated oven for about 1 hour, or unt a skewer nserted n the
centre comes out cean. Leave to coo n the tne for 10 mns, then turn out onto a wre rack,
pee off the nng paper and eave to coo competey. To make the frostng, beat the cream
cheese, cng sugar, emon |uce and zest together n a bow unt smooth and creamy. Spread
over the cooed cake.
C4NN,MON S"4R#S
250g (8 oz) strong pan four 1illing
Pnch sat 50g soft brown sugar
25g butter 50g sutanas
1 sachet Easy-Bend yeast 2 tsp ground cnnamon
approx. 150m (V pnt) tepd mk
1 egg beaten.
50g soft butter
Glace 4cing
75g cng sugar seved
Cod water to mx
.
Pre-heat oven: 200C / 180C (fan oven) / Gas Mark 6. Lghty grease a bakng tray. Seve the
four and sat together nto a mxng bow. Add butter and rub nto four. Str n the yeast. Add
the tepd mk and egg to the four mxture and mx to a soft dough. Knead the mxture on a
foured surface unt smooth and eastc (approx. 10 mnutes), cover and eave n a warm pace
for approx 20 mns to prove and doube n sze. Make the fng: cream together butter ,
cnnamon and brown sugar unt ght and fuffy. Knead the dough back for 1 mn to Knock t
back, then ro out to a rectange. Spread the fng over the dough eavng a 2cm border,
Sprnke over the sutanas Ro up ke a swss ro and then cut nto 12 equa sces, Pace n tn,
cover and eave for 20 mns. Bake n pr heated oven for 20- 30 mns or unt we rsen. Make
gace cng Remove from oven (use oven goves) Leave to coo. Drzze cng over the cnnamon
swrs.
Chocolate Roula%e
175g dark chocoate fney chopped
6 arge free-rang eggs
175g caster sugar
2 tabespoons of cocoa powder.
Lne the base and sdes of the buttered tn wth non-stck bakng powder. If you make a sma
dagona snp n each paper corner of the paper, t w hep ft the paper snugy nto the corners
of the tn. Put the chocoate n a heatproof bow and set t over a pan of seamng hot but not
bong water. Leave to met strrng occasonay. Remove the bow from the pan of water and
str unt the chocoate s smooth then eave to coo for about 15 mnutes or unt |ust warm.
Preheat oven 180C/350F/gas 4. Separate the eggs, puttng the whtes n one arge mxng bow
and the yoks nto another. Whsk the egg whtes wth an eectrc whsk on hgh speed unt they
stand n stff peaks. If you turn the bown unpsde down, the whtes shoud be stff enough not to
fa out. Put the sugar nto the bow wth the egg yoks and whsk usng the eectrc whsk on hgh
speed tor 2 to 3 mnutes or unt very thck and pae n coour, and the mxture eaves a rbbon
30
ke tra on tsef when the whsk s fted out. Pour the cooed chocoate nto the yok and sugar
mxture and genty fod n wth a wooden spoon to bend eveny. Add 2 arge spoonfus of the
whsked egg whtes to the chocoate mxture and str genty to oosen the mx, then fod n the
remanng egg whtes usng a arge meta spoon. Take care not to knock out the ar you have
|ust whsked n. Sft the cocoa powder over the top and ghty but thoroughy fod t n wth the
meta spoon. Pour the mxture nto the prepared tn and genty move the tn around on the
worktop so the mxture fnds ts own eve. Bake for 20-25 mnutes or unt rsen and the top
fees frm and sghty crsp when pressed genty wth a fnger. Remove from the oven and eave
to coo n the tn; the sponge w fa and crack a tte as t coos. Lay a arge pece of non-stck
bakng paper on the worktop and dust t ghty wth the cng sugar. Turn the sponge out onto
the paper, the carefuy pee off the nng paper. Spread the whpped cream (or butter cream)
over the spong, eavng a cear edge of about 2 cm on a sdes. Usng a sharp knfe, make a
shaow cut aong one of the short edges. Ro ths cut edge tghty to start. Use the sugar-dusted
paper to hep contnue the tght rong by pung t away from you as you ro. Fnsh wth the |on
underneath, then ft the rouade onto a servng pate of board usung a arge wde spatua or 2
fsh sces.
31
Raspbe! an% ,lmon% Slices
150g fresh raspberres, frozen unt frm
1 egg
3 tbsp caster sugar
1 tbsp pan four
75g unsated butter
,lmon% shotcust past!
50g ground amonds
200g pan four
80g caster sugar
125g unsated butted, ched and cut nto cubes
Icng sugar to dust
Preheat the oven to 180C (350F) gas 4. To make the pastry, put the ground amonds, four and
sugar n a food processor. Wth the motor runnng, add a cube of butter at a tme unt the
mxture s ncorporated and the mxture resembe coarse breadcrumbs. Add 2 tbsp cod water
and process unt |ust combned. Be carefu not to over process the mxture. Tp the pastry out
onto a ghty foured work-surface and knead to form a ba. Ro t out between two ayers of
bakng paper unt t s about 5 cm onger and wder than the tart tn. Carefuy ft the pastry nto
the tn and use your fngers to press t down nto the base and sdes, ettng t overhang. Prck
the base a over wth a fork and bake n the pre-heated oven for twenty mns unt ghty
goden. Carefuy break off the overhangng pastry. Dont turn off the oven.
Put the egg, sugar and four nto a bow an use a baoon whsk to beat unt ght and pae. Put
the butter nto a sma saucepan and set over medum heat. Leave to met unt froffy and dark
goden wth a nutty aroma. Workng qucky, pour the meted butter over the egg mxture and
beat we. Scatter the frozen raspberres over the tatr case. Pour the warm batter over the
raspberres. Bake n the st hot oven for about 45 mns, unt the top resembes a goden
merngue. Leave to coo n the tn for at east 30 mns before dustng wth cng sugar and
cuttng nto sces.
Thee Cheese 0asta Bake
8oz Penne Pasta
2 tbsp Butter
2 tbsp four
1 cups whoe mk
cup haf doube cream and haf mk
4oz shredded whte cheddar
1/4 cup grated parmesan cheese
8oz shreded gruyere cheese
1 tsp sat
V tsp pepper
Pnch ground nutmeg
Preheat oven to 350. Prepare pasta accordng to package drectons. Meanwhe, met butter n a
medum sauce pan over medum heat. Whsk n four, cook, whskng constanty, 1 mnute.
Graduay whsk n mk and haf and haf, cook, whskng constanty, 3 to 5 mnutes or unt
thckened. Str n Cheddar cheese, Parmesan cheese, 1/2 cup Gruyere cheese, and next 3
ngredents, unt smooth.Str together pasta and cheese mxture, and pour nto a ghty greased
bakng dsh. Top wth remanng 1/2 cup of Gruyere cheese. Bake at 350 for 15 mnutes or unt
goden and bubby..
Chocolate Biscuit S$uaes
3oz Butter
2oz any knd of sugar
1 generous tbsp Goden Syrup
2 tbsp cocoa
b dgestve bscuts, crushed
1 arge bar of Cadburys Mk Chocoate
Met butter, sugar, syrup and cocoa n a arge pan over a ow heat. Mx n the bscuts. Tp nto a
shaow bakng tn and press down wth the back of a meta spoon so t goes nto the corners and
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the edges. Aow to coo the met Cadburys Dary Mk and our over. Spread wth a knfe then tt
the bakng tn around unt t has reached everywhere. Let t harden then cut nto peces.
Raspbe! an% Malteses Cunch
142m whpped doube cream
300m greek yoghurt
150g raspberres
3 x bags of Matesers
Mx the whpped doube cream wth greek yoghurt and raspberres. Crush 3 bags of Matesers
and fod nto mxture. Serve n cear gasses.
Raspbe! Milk Chocolate Cheesecake
180g dgestve bscuts
75g meted butter
100g mk chocoate
300g mascarpone cream cheese
200m doube cream
75g sugar
150g raspberres
Icng sugar
Crumbe the dgestves n a food processor, add the meted butter and mx we. Pace n a 20cm
fan rng wth a push-up base and pat down wth the back of a spoon. Met the chocoate n a
mcrowave or a gass bow set over a pan of smmerng water. Mx the cream cheese, cream and
sugar together unt smooth. Add the raspberres and str n, then add the meted chocoate and
qucky swr through. Spoon nto the fan rng and smooth the top wth a paette knfe, then
pace n the frdge and ch for 2 hours. Serve dusted wth cng sugar and a tte meted
chocoate f you ke.
Ginge Biscuits
100g goden syrup
75g butter
1 egg
225g sef rasng four
2 tsp ground gnger
Pace the goden syrup, butter and egg n a food processor and whzz unt we bended. Add
four, ground gnger and bend agan. Drop teaspoonfus of the mxture, spaced we apart, on a
non-stck bakng sheet and cook for 5-6 mnutes unt goden brown.
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