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Ingredients: 4 OZ MARGARINE 5 OZ BROWN SUGAR 12 OZ SHORTCRUST PASTRY 2 ½ LB ORCHARD FRUITS SUGAR FOR SPRINKLING Method: Take a family sized pie dish and line well with margarine and then coat thickly with brown sugar. Make shortcrust pastry and line the coated pie dish with it. Fill the dish with fruit like apples or plums. Cover the fruit with sugar and 2-3 tablespoons of water. Top with pastry, making sure it is sealed around the edges. Sprinkle with sugar and bake in the oven at 180°C, 350°F, Gas mark 4 for 25 - 30 minutes until the fruit is cooked, turn the oven up to brown the pastry. Once cooked remove from the oven and place upside down on serving tray – it should be coated with toffee.
“We know that skilled help with personal care from a familiar face can make a huge difference to how people feel”
Kath’s Boiled Fruit Cake
Ingredients: 8 OZ CASTER SUGAR 4 OZ SULTANAS ½ PINT MILK 4 OZ BUTTER 10 oz self-rAisinG flour 1 TSP MIxED SPICE 1 EGG LINED 2LB LOAF TIN Method: 1. Oven temp 150°C, 300°F, Gas mark 2. 2. Place the caster sugar, sultanas, milk and butter into a fairly large saucepan. Bring slowly to the boil, giving the sugar and butter time to melt. 3. Allow it to cool, then add the self-raising flour and the egg to the boiled mixture. 4. Mix together thoroughly and pour into loaf tin. Place in pre-heated oven for about 75-90 minutes. Allow it to cool in the tin.
“We know our therapies team can perform miracles. With both the professional and personal skills to really motivate our clients, they inspire them to achieve what can seem impossible” 5
“We beli eve the imp in ort of under ance sta each ind nding iv fully, an idual d the expe we have rti deliver t se to he older peo care ple and cho need ose”
Lisa’s Lemon Drizzle Cake
Ingredients: 8 OZ BUTTER 8 OZ CASTER SUGAR 10 OZ SELF RAISING FLOUR 2 TSPS BAKING POWDER 4 EGGS 4 TBLSPS MILK FINELY GRATED ZEST OF 2 LEMONS Topping: 6 OZ GRANULATED SUGAR JUICE OF 2 LEMONS How to make: Grease and line a 12” x 9” x 1.5” tin. Put all the ingredients in a large bowl and beat until well blended. Turn the mixture into the tin, level the top. Bake in middle of preheated oven, 170°C, 325°f, Gas Mark 3 for 35 - 40 minutes until the sponge springs back when pressed lightly with finger. leave in the tin for a few minutes, then place on a wire rack to cool. To make the crunchy topping, mix sugar and lemon juice in a bowl to give a runny consistency, pour this over the tray bake while it is just warm. Cut into squares when cold.
Joan’s Blackcurrant Pie
Ingredients: SHORTCRUST PASTRY BLACKCURRANTS SUGAR To serve: CLOTTED CREAM How to make: Line a large plate with shortcrust pastry - made with lard and pinch of salt. I used to collect blackcurrants from the hedgerows which were abundant in those days. Wash fruit, place over the pastry and sprinkle with a dash of sugar. Place a pastry lid over the fruit and crimp the pastry, making sure your hands are cold. Place the prepared dish in the oven at a medium heat for approx 25 minutes.
Mary’s Fruit Cake
Ingredients: 12 OZ SELF RAISING FLOUR 1 TEASPOON OF BAKING POWDER 1 TEASPOON OF CINNAMON 1 TEASPOON OF MIxED SPICE 6 OZ SOFT MARGARINE 6 oz suGAr (cAsTer or brown) 2 EGGS 2-3 TAblesPoons of Milk 8 OZ DRIED FRUIT Method: sift the flour, baking powder, and mixed spice into a large bowl. Rub in the margarine, add the sugar and fruit and mix together. Add the beaten eggs and milk until combined Put the mixture into a greased and lined 8 inch tin and bake for 1 hour and 30 minutes at 180°C, 350°F, Gas mark 4.
“We have 18 care homes across the county. We have a vast amount of experience of caring for people in our homes, and we’re likely to have a home near you”
Joyce’s Carrot Cake
Ingredients: 8 OZ BUTTER 8 OZ LIGHT BROWN SOFT SUGAR 4 eGGs (sePArATed) 1 TABLESPOON LEMON JUICE 6 OZ SELF RAISING FLOUR 1 TEASPOON BAKING POWDER 2 OZ GROUND ALMONDS 4 OZ CHOPPED WALNUTS 12 OZ YOUNG CARROTS, PEELED AND GRATED FINELY GRATED RIND OF ½ AN ORANGE Topping if liked: 8OZ CREAM CHEESE 2 TEASPOONS OF CLEAR HONEY CHOPPED WALNUTS TO DECORATE Cake Method: Grease and line an 8 inch cake tin. cream together the butter and sugar until pale and fluffy. beat in the egg yolks, stir in the orange rind and lemon juice. sift in the flour and baking powder, and then stir in the ground almonds and chopped walnuts. whisk the egg whites until stiff, fold in the cake mixture with the carrots. Pour into the tin and hollow the centre slightly. Bake for 1 hour and 30 minutes at 180°C, 350°F or Gas mark 4 (cover with foil after an hour if the cake is getting too brown). Test the cake to make sure it is thoroughly cooked. Leave to cool slightly then turn out on a wire rack to cool. Topping Method: Beat together the cream cheese and honey and swirl it over the cake. Top with walnuts.
Ingredients: 5 LARGE EGGS SEPARATED 5 OZ SUGAR 6 OZ PLAIN CHOCOLATE, MELTED SUGAR FOR SPRINKLING Filling: 300ML DOUBLE CREAM 4 ½OZ PLAIN CHOCOLATE, MELTED (optional) 2 CAPFULS OF DARK RUM (optional) Method: 1/ Whisk together the egg yolks and sugar in a large bowl until thick and pale. whisk in the melted chocolate and 1 tablespoon of boiling water. 2/ In a separate bowl whisk the egg whites until stiff. using a large metal spoon, fold the egg whites into the chocolate mixture.
Thelma’s Chocolate Roulade
3/ Pour the mixture into a greased and lined (parchment paper) swiss roll tin, gently tilting the tin to allow the mixture to reach the corners. Bake in a pre-heated oven at 180°C, 350°f, Gas mark 4 for 20-25 minutes until risen and just firm to the touch. 4/ Sprinkle a large sheet of greaseproof or parchment paper with caster sugar and invert the roulade onto it. Peel off the lining paper and cover the roulade with a clean, damp tea towel. Leave to cool. 5/ whip the cream until softly peaking, then if using, fold in the rum and melted chocolate. Spread over the cold roulade and roll up from one short end. Dust thickly with either icing sugar or cocoa powder and decorate with chocolate curls. Refrigerate for a couple of hours until firm.
Nancy’s Bread & Butter Pudding
Method: 1/ Take 1 loaf of medium sliced white bread. butter the bread and cut into triangles. Arrange evenly and overlap the triangles in a pie dish. 2/ Beat 2 large eggs together with 400ml of milk (or cream was nice if you could get it) add one ounce of sugar. Pour mixture over bread (make sure its even). Stand pudding to ‘rest’ for ½ an hour. 3/ Sprinkle mixed fruit over the top and finely grate nutmeg over pudding and place in oven on a medium heat for ½ an hour or until topping is golden brown. serve hot.
Freda’s Banana & Walnut Slices
Method: 1/ Cream together 4oz margarine and 4oz brown sugar until light and fluffy. 2/ Beat in 2 eggs adding 1 tablespoon of flour. fold in 4oz wholemeal flour, 2 tablespoons of baking powder and 2 mashed bananas. 3/ Spread the mixture into a lined 8 inch shallow tin and sprinkle with chopped walnuts. 4/ Bake in a preheated oven 190°C, 375°F, Gas mark 5 for 20-25 minutes until it springs back, allow to cool in the tin for 2 minutes, then turn out and cut into slices.
“We listen to our residents’ preferences and help them plan their days, outings and lifestyle - living the life that they choose” 15
Shiralee’s Plantain Cherry Loaf
Ingredients: 2 OZ MARGARINE/BUTTER 2 OZ LARD 6 OZ CASTER SUGAR 2 MEDIUM BANANAS, MASHED 2 lArGe eGGs (size 2) 8 OZ SELF RAISING FLOUR ½ LEvEL TEASPOON OF SALT 2 OZ GLACE CHERRIES, qUARTERED (2lb loaf tin, greased and the base lined) Method: Set the oven to 180°C, 350°F, Gas mark 4. cream the fats together until soft. Add the sugar and beat until the mixture is light and fluffy. Mix in the banana, half at a time. Add the eggs one at a time, beating well after each addition. Mix the cherries, flour and salt together then fold into the banana mixture. Turn the mixture into the prepared tin and bake just above the centre of the oven for an hour and 10 minutes or until cooked. leave the loaf to cool in the tin for 10 minutes. Turn out to cool completely.
Margaret’s Date Loaf
Ingredients: 6 OZ PLAIN FLOUR 3 OZ MARGARINE 3 OZ SUGAR 6 OZ CHOPPED DATES 2 OZ CHOPPED NUTS 1 TEASPOON OF BAKING POWDER 1 TEASPOON OF BICARBONATE OF SODA ¼ PINT OF MILK 1 EGG
s in the “We all wish we had more hour s give our day and our domestic assistant ity to do clients just that - the opportun nt to do something that they really wa e of the while our team takes care of som day-to-day chores”
Method: rub the fat into the flour and add the dates, sugar and nuts. Dissolve the baking powder and bicarbonate of soda in the milk and mix well with the egg. Add the dry ingredients, adding more milk if necessary to give a stiff dropping consistency. Put into a lined loaf tin and bake for approx 1 hour at 180°C, 350°F, Gas mark 4.
Steph’s Ginger Fairings
Ingredients: MARGARINE: 4 OZS BICARB: 2 TSP. SUGAR: 4 OZS MIxED SPICE: 2 TSP SR FLOUR: 8 OZS GROUND GINGER: 3 TSP SYRUP: 4 TBSP CINNAMON: 1 TSP SALT: ¼ TSP Method: sieve together flour, salt, spice and bicarb. Rub in margarine and add sugar. Slightly warm the syrup until soft. Pour the liquid syrup onto the other ingredients and work in thoroughly. Roll into balls leaving enough space for them to spread. Bake for ten minutes near top of the oven at 190°C, 375°F, Gas mark 5 (I think) but they need watching as they brown quickly.
Hilary’s Lemon Meringue Pie
Shortcrust Pastry: 6 OZ PLAIN FLOUR 2 OZ BUTTER 2 OZ LARD PINCH SALT 1 ½ OZ CASTER SUGAR Method: rub fat into the flour until it resembles bread crumbs. Add sugar and water to make a soft dough. roll out pastry thinly to cover base and sides of a sandwich tin lined at the base with grease proof paper. Prick the base with a fork. Tuck foil onto the base and sides of the pastry case and bake for 7 minutes, take the foil off and cook for a further 7 minutes. Allow to cool.
Filling: 8 OZ SUGAR 2 OZ CORNFLOUR 2 TEASPOONS GRATED LEMON RIND 6 FL OZ LEMON JUICE 2 OZ CHOPPED BUTTER 3 EGG YOLKS combine sugar, cornflour and lemon rind in a pan. blend in lemon juice, 12 fl oz water and mix until smooth. stir over a medium heat until the mixture boils and becomes thick. Add butter and stir for a minute. Remove from the heat and quickly add egg yolks – whisk until combined. leave to cool then spread evenly in pastry case. Meringue: 3 EGG WHITES 4OZ CASTER SUGAR Take 3 egg whites and whisk until soft peaks, add sugar gradually until the mixture is stiff, pile onto the lemon layer and bake in a low oven for around 35 minutes until the top is crisp.
“Our nursing services ensure that we have the right people in the right place at the right time. Our nurses are on hand whenever they are required, offering peace of mind when people need 21 it most”
Joyce’s Ground Rice Tarts
Ingredients: 6 OZ SHORTCRUST PASTRY 2 OZ SUGAR 2 OZ MARGARINE/BUTTER 3 OZ GROUND RICE 1 EGG 4 TEASPOONS OF BAKING POWDER JAM A LITTLE GRATED LEMON RIND OR A FEW CURRANTS Method: roll out the pastry and line little patty tins. Put a small spoonful of jam in the centre of each tart. cream the butter and sugar together until light and fluffy, add the egg and beat well. sift the ground rice and baking powder into the mixture along with the lemon rind or currants. spoon on top of the jam in the little tart cases and smooth. Bake for approx 20 minutes at 180°C, 350°F or Gas mark 4.
John’s Honey Cake
Ingredients: HONEY: 6 OZS PLUS 1.5 TABLESPOONS TO GLAZE UNSALTED BUTTER: 5½ OZS DARK MUSCOvADO SUGAR: 2½ OZS EGGS: 2 SR FLOUR: 7 OZS
Method: Preheat oven to 160°c, 300°f, Gas mark 2. butter and line a 2lb loaf tin. cut butter into bits and put into saucepan with honey and sugar. Melt over a low heat until liquid. boil for 1 min. leave to cool for at least 15 to 20 minutes. Beat eggs into honey mixture. sift flour into a large bowl and then add the liquid. beat until it is a smooth batter. Pour mixture into the loaf tin and cook for 50 minutes to 1 hour. Test with a skewer. Turn cake onto a wire rack and glaze with warmed honey.
Nan Collins-Thomas’ Scones
Ingredients: 8 OZ S.R.FLOUR 3 OZ BLOCK MARGARINE (suGAr is oPTionAl)
Method: Measure out flour and rub in margarine until the texture is fine. At this point you can add 2 dessert spoonfuls of sugar if required. Bind together with a mixture of milk and water. Roll out and cut into rounds or mould mixture with hands and cut into four. Bake at 180°C, 350°F, Gas mark 4 for approx 15 minutes. serve with strawberry jam, clotted cream and a large pot of tea.
“We know that in the future more and more older people will choose to live at home for longer. Our My Choice teams have the skills and knowledge to help make this possible”
Joy’s Hevva Cake
Ingredients: 13 OZ SELF RAISING FLOUR 4 OZ BUTTER 4 OZ LARD ABOUT ¼ PINT OF MILK 12 OZ CURRANTS OR SULTANAS 6 OZ GRANULATED SUGAR ½ TSP SALT Method: rub lard into the flour, add salt, sugar and fruit. Mix to a soft dough with the milk, turn onto a floured board and roll out to a long strip about 6 inches wide, approx ½ an inch thick. distribute half the butter in small pieces over the top two thirds of the pastry. fold the bottom third without fat upwards and then the top third down over it. Give the pastry a half turn so that the folds are at the sides. Roll out again into a thin strip (approx ½ inch thick) and spread rest of the butter as before. repeat folding in the same way. roll out finally into a square about ½ inch thick. (This is onto a buttered and floured baking tray). score top into a lattice pattern, brush with egg and bake for about 30 minutes at 190°C, 375°F, Gas Mark 5.
Flo’s Rice Pudding
Ingredients: ½ OZ BUTTER 1 ½ OZ PUDDING RICE 1 OZ SUGAR 1 PinT of Milk (full fAT Milk is besT) ½ TEASPOON OF NUTMEG 1 eGG (oPTionAl) Method: use butter to grease the dish, place rice, sugar, whisked egg and milk in the dish and mix together. Sprinkle nutmeg on top. Bake for 2-3 hours, in a moderate oven.
Joyce’s Carrot Cake
Beattie’s Upside Down Toffee Pudding
Shiralee’s Plantain Cherry Loaf Margaret’s Date Loaf Steph’s Ginger Fairings Hilary’s Lemon Meringue Pie Joyce’s Ground Rice Tarts John’s Honey Cake Nan Collins-Thomas’ Scones Joy’s Hevva Cake Flo’s Rice Pudding
Kath’s Boiled Fruit Cake Lisa’s Lemon Drizzle Cake Joan’s Blackcurrant Pie Mary’s Fruit Cake
Thelma’s Chocolate Roulade Nancy’s Bread & Butter Pudding Freda’s Banana & Walnut Slices
I was really excited when the idea of a recipe book was suggested especially as it would contain only cake recipes! Some of my fondest memories are of my Gran baking. That’s me and her in the picture from 1984 I think. I especially recall her making wonderful, sticky Parkin and flapjack. i still love both of these to this very day. My Gran played a very important role in my life and I think she would have loved this idea. A bit of cake and a cup of tea brings people together in a happy way even if for only a few minutes. It only remains for me to say a big thank you to everyone that sent in recipes. Now, close your eyes, take a big bite and think of something nice. . .
specialising in organisation ofit e to is a not for pr ou are welcom Cornwall Care older people. Y r . ing services fo ck of this book care and nurs ails on the ba ng the det contact us usi
Douglas Webb chief executive Cornwall Care
www.cornwallcare.org Tel: 01872 261787
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