Wednesday, 28 January 2009
Tuesday, 27 January 2009
15g/0.5oz baking powder
115g/4oz Stork block margarine
115g/4oz demerara sugar
115g/4oz chunkily, chopped hazelnuts
0.5 tsp vanilla extract
25-50ml/1-2 fl oz milk
Preheat oven to 170'c. Sift flour & baking powder together & rub in margarine until it resembles fine bread crumbs. Add sugar and hazelnuts. Stir in vanilla extract and enough milk to form a soft rollable dough. Turn out onto a floured surface, roll & cutout cookie shapes. Bake for 7 - 10 minutes until pale brown.
Nuts can be substituted with chocolate drops.
Pour over 0.5 litre of boiling water, cover with a clean tea towel and leave for 24 hours.Strain through a net into a saucepan and add 500g of caster sugar. Bring to the boil, stirring occassionally to dissolve the sugar. Add the juice of the lemon and simmer for 5 minutes.
Pour into sterilised glass bottles and keep in the fridge for up to a month.
8 oz butter or margarine
8oz granulated sugar
8oz plain flour
1/2 tsp bicarbonate of soda
2 large eggs, beaten
Greased baking tray
1. Melt fat in a large saucepan.
2. Stir in dry ingredients.
3. Combine mixture with the eggs. Stir well.
4. Spread half of the mixture over the base of the baking tray. Thinly slice the bananas and arrange evenly over the mixture. Cover with remainder of mixture.
5. Bake in the centre of the oven at 180'C for approximately 20 minutes, until golden brown and risen.
6. Cut whilst hot and leave to cool in tray
175g dark muscovado sugar
115g black treacle or molasses
1 medium beaten egg
225g cooked and pureed pumpkin
200g plain flour
1tsp bicarbonate of soda
1.5 tsp ground ginger
Preheat oven to 190'C and line approx 15 muffin tins with paper cases.
Beat together butter, sugar and molasses until light.
Add egg and pumpkin and mix well.
Fold in dry ingredients until just blended, do not over mix.
Fold in raisins.
Spoon into case and bake for 12-15 mins until spongy
4oz caster sugar
2 beaten eggs
2 rounded dsp golden syrup
8oz SR flour
1 rounded tsp mixed spice
5oz dried mixed fruit
3/4 cup cooked, mashed pumpkin
Preheat oven to 170'C and grease and line 8" round tin.
Bake for 45-50 mins or until cooked
4oz/100g granulated sugar
8oz/200g SR flour
pinch of mixed spice
2 tsp bicarbonate of soda
3 tsp ground ginger
4oz/100g butter or margarine
4 tbsp golden syrup
Preheat oven to 160'C.
Mix dry ingredients together.
Rub in butter or margarine until mixture resembles fine breadcrumbs.
Add golden syrup and mix to a dough.
Roll out on a floured surface and cut out shapes.
Bake on a greased tray for approx. 6 - 7 minutes, or until lightly golden, turning halfway through baking.
Can also be made in a processor.
500g/1lb plain flour
175g/6oz icing sugar
375g/12oz softened butter
Zest and juice of 1 orange
Sift flour into a bowl and rub in butter until mixture is crumbled.
Makes approximately 24 mince pies.
They are very rich so I make mine in mini muffin tins, which then makes 55 smaller pies.
150g/5oz SR flour
1 tsp baking powder
1 tsp ground mixed spice
50g/2oz softened butter
2 eggs, size 2
75ml/3floz molasses or treacle
110ml/4floz Irish stout
2 tbsp dark rum
411g jar of luxury or homemade mincemeat
75g/3oz Bramley apple - peeled, cored and finely chopped
25g/1oz roasted hazelnuts, chopped
Grated zest of an orange and a lemon
8 individual pudding basins plus paper and foil
1. Place dry ingredients, butter, eggs, molasses, stout and rum into a processor and beat together. Alternatively place ingredients into a large bowl and use a hand-held electric whisk.
2. Stir in mincemeat, apple, currants, nuts and zests.
3. Grease 8 small pudding basins and divide mixture equally into the basins.
4. Cover each with a circle of buttered greaseproof paper and a square of foil, using a pleating motion to seal edges.
5. Place in a roasting tin and pour 1cm of boiling water around the basins.
6. Bake in a preheated oven at 180'C for approximately 45 minutes.
7. Allow to cool for 10 minutes, then remove from basins by running a knife around the pudding before turning onto a serving plate.
These can also be cooled, individually wrapped in greaseproof paper and placed in a container in the freezer until Christmas. Defrost before cooking and bake on a tray, covered with a foil tent at 180'C for 25 minutes or reheat in a microwave.
75g/3oz Butter or Hard Margarine
30ml/2tbsp Golden Syrup
150g/5oz Rolled Oats
A Sprinkling of Sunflower Seeds
20cm/8" Round Pyrex Flan Dish
1. Place sugar, butter & syrup in a basin and microwave on high for 2 mins.
2. Stir in oats, raisins & seeds. Press into greased dish and cook on high for 3 mins.
3. Allow to cool slightly, then cut into 8 or 12 pieces. Leave in dish until completely cold.
100g caster sugar
100g soft butter/margarine
2 medium eggs
100g SR flour
1 tsp baking powder
1 tsp vanilla extract
a dash of milk
Cream together the butter, sugar and vanilla. Gradually add eggs. Fold in flour and baking powder. Add milk to form soft dropping consistency. Spoon into paper cases and bake for 8-10 minutes at 170'C. Can be decorated when cold.
225g plain flour
75g icing sugar
25g ground almonds
1 medium egg
1/2 tsp vanilla extract
100g dark chocolate
Mix together flour, sugar and almonds. Rub in butter. Add egg and vanilla then flour to form a dough. Wrap in clingfilm and chill for 30 minutes. Roll out and cut into shapes. Bake at 180'C for 10 - 15 minutes. When cool decorate with dark chocolate.
250g plain, wholemeal flour
2 tsps baking powder
1 tsp ground cinnamon
200g light muscavado sugar
50g chopped walnuts or pecans
6 tbsps sunflower oil
1 medium egg
250ml semi-skimmed milk
1 tbsp demerara sugar
1. Preheat oven to 180'C. Line muffin tin with cases.
2. Mix together flour, baking powder,cinnamon, muscavado sugar and nuts in a bowl.
3. Mix together beaten egg, oil and milk. Stir into dry ingredients, do not over mix.
4. Spoon into muffin cases and sprinkle with demerara sugar. Bake for approximately 20 mins.
They only keep for 3 days because they are moist, but they freeze very well.