Come and Cook

with
Ridleys

Cake Recipes











Contents Contents Contents Contents

Page 1 What is Recipe Club?

Page 2 Alisons Easy to Make Fruit Cake

Page 3 Carolines Cherry Scones

Page 4 Christinas Banana and Raisin Loaf

Page 5 Nicolas Ginger Cookies

Page 6 Sarahs Pineapple and Chocolate Cake

Page 7 Marcias Vanilla Crunch

Page 8 Christinas Low Fat Weetabix Cake

Page 9 Corinnes Coconut Flapjack

Page 10 Sarahs Chocolate Brownies

Page 11 Carolines Chocolate Cookies

Page 12 Carolines Rock Drops

Page 13 Corrines Carrot Cake

Page 14 Alisons Chocolate Krispies



- 1 -
What is Recipe Club? What is Recipe Club? What is Recipe Club? What is Recipe Club?

On a On a On a On a Tuesday Tuesday Tuesday Tuesday a group of people get together at Ridleys to a group of people get together at Ridleys to a group of people get together at Ridleys to a group of people get together at Ridleys to
make re make re make re make recipes to go into a recipe book. cipes to go into a recipe book. cipes to go into a recipe book. cipes to go into a recipe book.

This group meet for 13 weeks and at the end make a book This group meet for 13 weeks and at the end make a book This group meet for 13 weeks and at the end make a book This group meet for 13 weeks and at the end make a book
like this one. like this one. like this one. like this one.

All of the recipes have been made and tasted by All of the recipes have been made and tasted by All of the recipes have been made and tasted by All of the recipes have been made and tasted by
all of the group. all of the group. all of the group. all of the group.

The recipe club is an ongoing workshop so that lots of The recipe club is an ongoing workshop so that lots of The recipe club is an ongoing workshop so that lots of The recipe club is an ongoing workshop so that lots of
people get a chance to make people get a chance to make people get a chance to make people get a chance to make recipes and create a book. recipes and create a book. recipes and create a book. recipes and create a book.

Our next book will be a recipe book of Our next book will be a recipe book of Our next book will be a recipe book of Our next book will be a recipe book of healthy microwave healthy microwave healthy microwave healthy microwave
meals meals meals meals so look out for it!!!!! so look out for it!!!!! so look out for it!!!!! so look out for it!!!!!



- 2 -
Alisons Easy to
Make Fruit Cake



Ingredients Ingredients Ingredients Ingredients

4oz/100gm soft margarine 4oz/100gm soft margarine 4oz/100gm soft margarine 4oz/100gm soft margarine
40z/100gm caster sugar 40z/100gm caster sugar 40z/100gm caster sugar 40z/100gm caster sugar
2 eggs 2 eggs 2 eggs 2 eggs
5foz/150ml milk 5foz/150ml milk 5foz/150ml milk 5foz/150ml milk
8oz/225gm mixed fruit 8oz/225gm mixed fruit 8oz/225gm mixed fruit 8oz/225gm mixed fruit
8oz/225gm self raising flour 8oz/225gm self raising flour 8oz/225gm self raising flour 8oz/225gm self raising flour
1tsp mixed spice 1tsp mixed spice 1tsp mixed spice 1tsp mixed spice
A few cherries and nuts for top of the cake A few cherries and nuts for top of the cake A few cherries and nuts for top of the cake A few cherries and nuts for top of the cake


Method Method Method Method

1. Place all ingredients except cherries and nuts into a 1. Place all ingredients except cherries and nuts into a 1. Place all ingredients except cherries and nuts into a 1. Place all ingredients except cherries and nuts into a
bowl and beat until bowl and beat until bowl and beat until bowl and beat until well blended. well blended. well blended. well blended.
2. Place into a well greased and line 900gm loaf tin. 2. Place into a well greased and line 900gm loaf tin. 2. Place into a well greased and line 900gm loaf tin. 2. Place into a well greased and line 900gm loaf tin.
3. Smooth down sprinkle with cherries and nuts 3. Smooth down sprinkle with cherries and nuts 3. Smooth down sprinkle with cherries and nuts 3. Smooth down sprinkle with cherries and nuts
4. Bake for 1 hours on gas mark 3/170oc 4. Bake for 1 hours on gas mark 3/170oc 4. Bake for 1 hours on gas mark 3/170oc 4. Bake for 1 hours on gas mark 3/170oc


Comments Comments Comments Comments

Easy to make, nice and fruity! - Alison
- 3 -
Carolines Cherry Scones

Ingredients Ingredients Ingredients Ingredients

2 22 225g self 25g self 25g self 25g self- -- - raisin flour raisin flour raisin flour raisin flour 50ml milk 50ml milk 50ml milk 50ml milk
1tbsp caster sugar 1tbsp caster sugar 1tbsp caster sugar 1tbsp caster sugar 1 egg beaten 1 egg beaten 1 egg beaten 1 egg beaten
40g/ 3 tbsp sultanas 40g/ 3 tbsp sultanas 40g/ 3 tbsp sultanas 40g/ 3 tbsp sultanas Pinch of Salt Pinch of Salt Pinch of Salt Pinch of Salt
75g butter, cut into small pieces 75g butter, cut into small pieces 75g butter, cut into small pieces 75g butter, cut into small pieces
40g/3 tbsp glace cherries, chopped 40g/3 tbsp glace cherries, chopped 40g/3 tbsp glace cherries, chopped 40g/3 tbsp glace cherries, chopped

Method Method Method Method
1. 1. 1. 1. Lightly grea Lightly grea Lightly grea Lightly grease a baking tray. se a baking tray. se a baking tray. se a baking tray.
2. 2. 2. 2. Sieve the flour, sugar an Sieve the flour, sugar an Sieve the flour, sugar an Sieve the flour, sugar and salt into a mixing bowl and d salt into a mixing bowl and d salt into a mixing bowl and d salt into a mixing bowl and
rub in the butter with your fingers until the mixture looks rub in the butter with your fingers until the mixture looks rub in the butter with your fingers until the mixture looks rub in the butter with your fingers until the mixture looks
like bread crumbs. Stir in the glace cherries and sultanas. like bread crumbs. Stir in the glace cherries and sultanas. like bread crumbs. Stir in the glace cherries and sultanas. like bread crumbs. Stir in the glace cherries and sultanas.
Add the beaten egg. Add the beaten egg. Add the beaten egg. Add the beaten egg.
3. 3. 3. 3. Keep a tb Keep a tb Keep a tb Keep a tbsp back of the milk, then add the rest to the sp back of the milk, then add the rest to the sp back of the milk, then add the rest to the sp back of the milk, then add the rest to the
mixture. Mix together to for mixture. Mix together to for mixture. Mix together to for mixture. Mix together to form a soft dough. m a soft dough. m a soft dough. m a soft dough.
4. 4. 4. 4. On a floured surface, roll out the dough to a thickness of On a floured surface, roll out the dough to a thickness of On a floured surface, roll out the dough to a thickness of On a floured surface, roll out the dough to a thickness of
2cm, and cut out 8 scones using a 5cm cutter. 2cm, and cut out 8 scones using a 5cm cutter. 2cm, and cut out 8 scones using a 5cm cutter. 2cm, and cut out 8 scones using a 5cm cutter.
5. 5. 5. 5. Place the scones on Place the scones on Place the scones on Place the scones on the baking tray the baking tray the baking tray the baking tray and brush with the and brush with the and brush with the and brush with the
rest of the milk. rest of the milk. rest of the milk. rest of the milk.
6. 6. 6. 6. Bake in a preheated oven, 220C/Gas mark 7, for 8 Bake in a preheated oven, 220C/Gas mark 7, for 8 Bake in a preheated oven, 220C/Gas mark 7, for 8 Bake in a preheated oven, 220C/Gas mark 7, for 8- -- -
10 10 10 10minutes or until the scones are golden brown. minutes or until the scones are golden brown. minutes or until the scones are golden brown. minutes or until the scones are golden brown.

Leave to cool on a wire rack, and then serve them split Leave to cool on a wire rack, and then serve them split Leave to cool on a wire rack, and then serve them split Leave to cool on a wire rack, and then serve them split
and buttered. and buttered. and buttered. and buttered.
- 4 -
Christinas Banana and
Raisin Loaf

Ingredients Ingredients Ingredients Ingredients

225g of self raisin 225g of self raisin 225g of self raisin 225g of self raising gg g flour flour flour flour 2 tbsp honey 2 tbsp honey 2 tbsp honey 2 tbsp honey
2 eggs, beat 2 eggs, beat 2 eggs, beat 2 eggs, beaten lightly en lightly en lightly en lightly 75g of caster sugar 75g of caster sugar 75g of caster sugar 75g of caster sugar
2 bananas, mashed roughly 2 bananas, mashed roughly 2 bananas, mashed roughly 2 bananas, mashed roughly
100g of butter, cut into small pieces 100g of butter, cut into small pieces 100g of butter, cut into small pieces 100g of butter, cut into small pieces
125g stoned dates, chopped or raisins 125g stoned dates, chopped or raisins 125g stoned dates, chopped or raisins 125g stoned dates, chopped or raisins

Method Method Method Method
1. Grease a 900g loaf tin and line the base with baking 1. Grease a 900g loaf tin and line the base with baking 1. Grease a 900g loaf tin and line the base with baking 1. Grease a 900g loaf tin and line the base with baking
parchment. Sieve the flour into a mixing bowl. Rub the parchment. Sieve the flour into a mixing bowl. Rub the parchment. Sieve the flour into a mixing bowl. Rub the parchment. Sieve the flour into a mixing bowl. Rub the
b bb butter into the flour with your fingertips until the mixture utter into the flour with your fingertips until the mixture utter into the flour with your fingertips until the mixture utter into the flour with your fingertips until the mixture
looks like fine breadcrumbs. looks like fine breadcrumbs. looks like fine breadcrumbs. looks like fine breadcrumbs.
3. Stir the sugar, chopped dates/raisins, bananas, beaten 3. Stir the sugar, chopped dates/raisins, bananas, beaten 3. Stir the sugar, chopped dates/raisins, bananas, beaten 3. Stir the sugar, chopped dates/raisins, bananas, beaten
egg and honey into the dry ingredients. Mix together to egg and honey into the dry ingredients. Mix together to egg and honey into the dry ingredients. Mix together to egg and honey into the dry ingredients. Mix together to
form a soft dropping consistency. form a soft dropping consistency. form a soft dropping consistency. form a soft dropping consistency.
4. Spoon the mixtu 4. Spoon the mixtu 4. Spoon the mixtu 4. Spoon the mixture into the prepared loaf tin and level re into the prepared loaf tin and level re into the prepared loaf tin and level re into the prepared loaf tin and level
the surface with the back of a knife. the surface with the back of a knife. the surface with the back of a knife. the surface with the back of a knife.
5. Bake in a preheated oven, 160C/Gas mark 3 for about 5. Bake in a preheated oven, 160C/Gas mark 3 for about 5. Bake in a preheated oven, 160C/Gas mark 3 for about 5. Bake in a preheated oven, 160C/Gas mark 3 for about
1hour or until golden. 1hour or until golden. 1hour or until golden. 1hour or until golden.
6. Leave to cool, can be served warm or cold. 6. Leave to cool, can be served warm or cold. 6. Leave to cool, can be served warm or cold. 6. Leave to cool, can be served warm or cold.

Comments Comments Comments Comments: We made this a few times! It got better each time! Christina

- 5 -
Nicolas Ginger Cookies



Ingredients

115g soft brown sugar 115g soft brown sugar 115g soft brown sugar 115g soft brown sugar A little milk A little milk A little milk A little milk
115g soft margarine 115g soft margarine 115g soft margarine 115g soft margarine 1 pinch of salt 1 pinch of salt 1 pinch of salt 1 pinch of salt
175g wholemeal flour 175g wholemeal flour 175g wholemeal flour 175g wholemeal flour 10ml1/2tsp ground ginger 10ml1/2tsp ground ginger 10ml1/2tsp ground ginger 10ml1/2tsp ground ginger
Few drops of vanilla essence extract Few drops of vanilla essence extract Few drops of vanilla essence extract Few drops of vanilla essence extract
15g/1tbsp unsweetened 15g/1tbsp unsweetened 15g/1tbsp unsweetened 15g/1tbsp unsweetened cocoa powder sifted cocoa powder sifted cocoa powder sifted cocoa powder sifted
Glace icing and glace candied cherries Glace icing and glace candied cherries Glace icing and glace candied cherries Glace icing and glace candied cherries to to to to decorate decorate decorate decorate

Method Method Method Method
1. Preheat the oven to 190C /Gas mark 5. Grease a baking 1. Preheat the oven to 190C /Gas mark 5. Grease a baking 1. Preheat the oven to 190C /Gas mark 5. Grease a baking 1. Preheat the oven to 190C /Gas mark 5. Grease a baking
sheet. Beat together the sugar, margarine, salt and vanilla sheet. Beat together the sugar, margarine, salt and vanilla sheet. Beat together the sugar, margarine, salt and vanilla sheet. Beat together the sugar, margarine, salt and vanilla
until soft. until soft. until soft. until soft.
2. Mix in the flour, cocoa and ginger, adding 2. Mix in the flour, cocoa and ginger, adding 2. Mix in the flour, cocoa and ginger, adding 2. Mix in the flour, cocoa and ginger, adding a little milk, if a little milk, if a little milk, if a little milk, if
necessary to bind the mixture. Knead lightly on a floured necessary to bind the mixture. Knead lightly on a floured necessary to bind the mixture. Knead lightly on a floured necessary to bind the mixture. Knead lightly on a floured
surface until smooth. surface until smooth. surface until smooth. surface until smooth.
3. Roll out the dough t 3. Roll out the dough t 3. Roll out the dough t 3. Roll out the dough to about 5mm thick. Stamp out o about 5mm thick. Stamp out o about 5mm thick. Stamp out o about 5mm thick. Stamp out
sh sh sh shap ap ap apes using floured biscuits cutters and place on the es using floured biscuits cutters and place on the es using floured biscuits cutters and place on the es using floured biscuits cutters and place on the
prepared baking sheet. prepared baking sheet. prepared baking sheet. prepared baking sheet.
4. Cook for 10 4. Cook for 10 4. Cook for 10 4. Cook for 10- -- -15mins. Leave 15mins. Leave 15mins. Leave 15mins. Leave to cool on the baking sheets to cool on the baking sheets to cool on the baking sheets to cool on the baking sheets
until firm, then transfer to wiring rack to cool completely. until firm, then transfer to wiring rack to cool completely. until firm, then transfer to wiring rack to cool completely. until firm, then transfer to wiring rack to cool completely.
Decorate with glace icing and cherries. Decorate with glace icing and cherries. Decorate with glace icing and cherries. Decorate with glace icing and cherries.

Comments Comments Comments Comments
Tasty but lots of stray ginger! - Nicola
- 6 -
Sarahs low fat chocolate
and pineapple cake

Ingredients Ingredients Ingredients Ingredients
150g low fat 150g low fat 150g low fat 150g low fat spread spread spread spread 125g caster sugar 125g caster sugar 125g caster sugar 125g caster sugar
Grated chocolate to decorate Grated chocolate to decorate Grated chocolate to decorate Grated chocolate to decorate 2eggs 2eggs 2eggs 2eggs
1 tbsp baking powder 1 tbsp baking powder 1 tbsp baking powder 1 tbsp baking powder 1tbsp icing sugar 1tbsp icing sugar 1tbsp icing sugar 1tbsp icing sugar
100g self raising flour, sieved 100g self raising flour, sieved 100g self raising flour, sieved 100g self raising flour, sieved 3 tbsp cocoa powder 3 tbsp cocoa powder 3 tbsp cocoa powder 3 tbsp cocoa powder
125ml low 125ml low 125ml low 125ml low- -- -fat thick natural yoghurt fat thick natural yoghurt fat thick natural yoghurt fat thick natural yoghurt
225g canned pineapple pieces in natural juice, chopped 225g canned pineapple pieces in natural juice, chopped 225g canned pineapple pieces in natural juice, chopped 225g canned pineapple pieces in natural juice, chopped

M MM Method ethod ethod ethod
1. Lightly grease a 20cm/8inch square cake tin. 1. Lightly grease a 20cm/8inch square cake tin. 1. Lightly grease a 20cm/8inch square cake tin. 1. Lightly grease a 20cm/8inch square cake tin.
2. Place the low fat spread, caster sugar, flour, cocoa 2. Place the low fat spread, caster sugar, flour, cocoa 2. Place the low fat spread, caster sugar, flour, cocoa 2. Place the low fat spread, caster sugar, flour, cocoa
powder, baking powder and eggs in a large mixing bowl. powder, baking powder and eggs in a large mixing bowl. powder, baking powder and eggs in a large mixing bowl. powder, baking powder and eggs in a large mixing bowl.
Beat with a spoon until smooth. Beat with a spoon until smooth. Beat with a spoon until smooth. Beat with a spoon until smooth.
3. Pour the cake mixture into the prepared tin and level th 3. Pour the cake mixture into the prepared tin and level th 3. Pour the cake mixture into the prepared tin and level th 3. Pour the cake mixture into the prepared tin and level the e e e
surface. Bake in a pre heated oven, 190C/Gas mark 5 for surface. Bake in a pre heated oven, 190C/Gas mark 5 for surface. Bake in a pre heated oven, 190C/Gas mark 5 for surface. Bake in a pre heated oven, 190C/Gas mark 5 for
20 20 20 20- -- -25mins or until springy to touch. Leave to cool. 25mins or until springy to touch. Leave to cool. 25mins or until springy to touch. Leave to cool. 25mins or until springy to touch. Leave to cool.
4. Drain the chopped pineapple. Reserve a little for 4. Drain the chopped pineapple. Reserve a little for 4. Drain the chopped pineapple. Reserve a little for 4. Drain the chopped pineapple. Reserve a little for
decoration, then stir the rest into the yoghurt and sweeten decoration, then stir the rest into the yoghurt and sweeten decoration, then stir the rest into the yoghurt and sweeten decoration, then stir the rest into the yoghurt and sweeten
to taste with icing sugar. to taste with icing sugar. to taste with icing sugar. to taste with icing sugar.
5. S 5. S 5. S 5. Spread the mixture over the cake and decorate with the pread the mixture over the cake and decorate with the pread the mixture over the cake and decorate with the pread the mixture over the cake and decorate with the
reserved pineapple pieces. Sprinkle with grated chocolate. reserved pineapple pieces. Sprinkle with grated chocolate. reserved pineapple pieces. Sprinkle with grated chocolate. reserved pineapple pieces. Sprinkle with grated chocolate.

- 7 -
Marcias Vanilla Crunch

Ingredients

150g butter, cut into small pieces 150g butter, cut into small pieces 150g butter, cut into small pieces 150g butter, cut into small pieces
125g caster sugar 125g caster sugar 125g caster sugar 125g caster sugar
225g plain flour 225g plain flour 225g plain flour 225g plain flour
1tsp vanilla fla 1tsp vanilla fla 1tsp vanilla fla 1tsp vanilla flavouring (extract) vouring (extract) vouring (extract) vouring (extract)
Lightly grea Lightly grea Lightly grea Lightly grease a baking tray se a baking tray se a baking tray se a baking tray

Method
1. Sieve the flour in to a large mixing bowl then r 1. Sieve the flour in to a large mixing bowl then r 1. Sieve the flour in to a large mixing bowl then r 1. Sieve the flour in to a large mixing bowl then rub the ub the ub the ub the
butter into the flour with your fingertips until the mixture butter into the flour with your fingertips until the mixture butter into the flour with your fingertips until the mixture butter into the flour with your fingertips until the mixture
looks like fine breadcrumbs. looks like fine breadcrumbs. looks like fine breadcrumbs. looks like fine breadcrumbs.
2. Stir in the caster sugar and vanilla flavour 2. Stir in the caster sugar and vanilla flavour 2. Stir in the caster sugar and vanilla flavour 2. Stir in the caster sugar and vanilla flavouring and bring ing and bring ing and bring ing and bring
the mixture together with your hands to make a firm the mixture together with your hands to make a firm the mixture together with your hands to make a firm the mixture together with your hands to make a firm
dough. dough. dough. dough.
3. 3. 3. 3. On a lightly floured surface, roll out the dough to a On a lightly floured surface, roll out the dough to a On a lightly floured surface, roll out the dough to a On a lightly floured surface, roll out the dough to a
thickness of 2.5 cm /1 inch. Stamp out 12 thickness of 2.5 cm /1 inch. Stamp out 12 thickness of 2.5 cm /1 inch. Stamp out 12 thickness of 2.5 cm /1 inch. Stamp out 12 circles circles circles circles with a with a with a with a
biscuit cutter measuring about 5cm / 2 inch across and biscuit cutter measuring about 5cm / 2 inch across and biscuit cutter measuring about 5cm / 2 inch across and biscuit cutter measuring about 5cm / 2 inch across and
2.5cm /1 inch 2.5cm /1 inch 2.5cm /1 inch 2.5cm /1 inch deep. deep. deep. deep.
4. Arrange the 4. Arrange the 4. Arrange the 4. Arrange the circles circles circles circles on the prepared baking tray (cookie on the prepared baking tray (cookie on the prepared baking tray (cookie on the prepared baking tray (cookie
sheet) bake in a preheated over, 180 sheet) bake in a preheated over, 180 sheet) bake in a preheated over, 180 sheet) bake in a preheated over, 180c/ c/ c/ c/gas mark 4 for 15 gas mark 4 for 15 gas mark 4 for 15 gas mark 4 for 15- -- -
20 minutes until the 20 minutes until the 20 minutes until the 20 minutes until the circles circles circles circles are a light golden colour. are a light golden colour. are a light golden colour. are a light golden colour.

Comments
Very nice flavour - Marcia

- 8 -
Christinas Low Fat
Weetabix Cake



Ingredients

3 Weetabix biscuits 3 Weetabix biscuits 3 Weetabix biscuits 3 Weetabix biscuits
7oz (200g) Sultanas 7oz (200g) Sultanas 7oz (200g) Sultanas 7oz (200g) Sultanas
7oz (200g) Soft brown sugar or caster sugar 7oz (200g) Soft brown sugar or caster sugar 7oz (200g) Soft brown sugar or caster sugar 7oz (200g) Soft brown sugar or caster sugar
pint (300ml) milk pint (300ml) milk pint (300ml) milk pint (300ml) milk
1 egg 1 egg 1 egg 1 egg
8oz (225g) Self 8oz (225g) Self 8oz (225g) Self 8oz (225g) Self- -- -raising Flour raising Flour raising Flour raising Flour

Method

1. Soak weetabix, sugar and sultanas in the milk overnight 1. Soak weetabix, sugar and sultanas in the milk overnight 1. Soak weetabix, sugar and sultanas in the milk overnight 1. Soak weetabix, sugar and sultanas in the milk overnight
in a bowl. in a bowl. in a bowl. in a bowl.
2. Grease a 2lb loaf tin. 2. Grease a 2lb loaf tin. 2. Grease a 2lb loaf tin. 2. Grease a 2lb loaf tin.
3. Add a beaten egg and the flour to the weetabix mixture 3. Add a beaten egg and the flour to the weetabix mixture 3. Add a beaten egg and the flour to the weetabix mixture 3. Add a beaten egg and the flour to the weetabix mixture
and mix well with a wooden spoon. and mix well with a wooden spoon. and mix well with a wooden spoon. and mix well with a wooden spoon.
4. Spoon into tin and cook for 1 hour at 180oc/ Gas 4 4. Spoon into tin and cook for 1 hour at 180oc/ Gas 4 4. Spoon into tin and cook for 1 hour at 180oc/ Gas 4 4. Spoon into tin and cook for 1 hour at 180oc/ Gas 4
5. Serve sliced with butter. 5. Serve sliced with butter. 5. Serve sliced with butter. 5. Serve sliced with butter.

Comments

Nice and easy to make - Christina
- 9 -

Corinnes Coconut Flapjacks





Ingredients

75g glace cherries, chopped 75g glace cherries, chopped 75g glace cherries, chopped 75g glace cherries, chopped 200g Butter 200g Butter 200g Butter 200g Butter
200g brown crystal sugar 200g brown crystal sugar 200g brown crystal sugar 200g brown crystal sugar 275g porridge oats 275g porridge oats 275g porridge oats 275g porridge oats
2tbsp golden (light corn) syrup 2tbsp golden (light corn) syrup 2tbsp golden (light corn) syrup 2tbsp golden (light corn) syrup
100g shredded coconut 100g shredded coconut 100g shredded coconut 100g shredded coconut

Method

1. Lightly grease a 12x9 inch baking tray (cookie sheet) 1. Lightly grease a 12x9 inch baking tray (cookie sheet) 1. Lightly grease a 12x9 inch baking tray (cookie sheet) 1. Lightly grease a 12x9 inch baking tray (cookie sheet)
2. Heat the butter, sugar and 2. Heat the butter, sugar and 2. Heat the butter, sugar and 2. Heat the butter, sugar and golden syrup in a large golden syrup in a large golden syrup in a large golden syrup in a large
saucepan until just melted. Stir in the oats, shredded saucepan until just melted. Stir in the oats, shredded saucepan until just melted. Stir in the oats, shredded saucepan until just melted. Stir in the oats, shredded
coconut and glace cherries. Mix until even coconut and glace cherries. Mix until even coconut and glace cherries. Mix until even coconut and glace cherries. Mix until even. .. .
4. Spread the mixture on to the baking tray (cookie sheet) 4. Spread the mixture on to the baking tray (cookie sheet) 4. Spread the mixture on to the baking tray (cookie sheet) 4. Spread the mixture on to the baking tray (cookie sheet)
and press down with the back of a palette knife to make a and press down with the back of a palette knife to make a and press down with the back of a palette knife to make a and press down with the back of a palette knife to make a
smooth surface. smooth surface. smooth surface. smooth surface.
5. Bake in a preheated oven 170c, gas mark 3 for about 5. Bake in a preheated oven 170c, gas mark 3 for about 5. Bake in a preheated oven 170c, gas mark 3 for about 5. Bake in a preheated oven 170c, gas mark 3 for about
20mins. Remove from oven and leave to cool on the baking 20mins. Remove from oven and leave to cool on the baking 20mins. Remove from oven and leave to cool on the baking 20mins. Remove from oven and leave to cool on the baking
tray (cookie sheet) for 10mins. tray (cookie sheet) for 10mins. tray (cookie sheet) for 10mins. tray (cookie sheet) for 10mins.
7. Cut the mixture into squares and leave to cool 7. Cut the mixture into squares and leave to cool 7. Cut the mixture into squares and leave to cool 7. Cut the mixture into squares and leave to cool
completely. completely. completely. completely.
- 10 -

Sarahs Chocolate
Brownies

Ingredients
100g butter tsp baking powder
100g caster sugar Pinch of salt
tsp vanilla essence 100g plain chocolate
1 egg 100g nuts roughly chopped
150g flour A little bit of milk

Method
1. Preheat oven 180C/Gas mark 3. Put your chocolate in a
bowl over a pan of boiling water to melt. Put butter, sugar
and vanilla in a bowl, beat until light.
2. Beat the egg. Slowly add to mixture. Bit by bit, beating
in between. Sift flour, baking powder and salt and fold into
the mixture.
3. Stir in the melted chocolate and the nuts and stir in
enough milk to form a dropping consistency.
4. Spoon the mixture into a greased 18cm/7inch square
cake tin and bake for 20mins until firm to touch. Cut into 9
squares while still hot then leave to cool in a tin.

Comments - Very nice, as a treat! - Sarah

- 11 -
Carolines Carolines Carolines Carolines
Chocolate Cookies Chocolate Cookies Chocolate Cookies Chocolate Cookies


Ingredients Ingredients Ingredients Ingredients

4oz Sugar 1oz Cocoa Powder
4oz Butter 4oz Flour
1 Tablespoon of golden syrup

Method Method Method Method
1. Mix the syrup and butter together roughly, add the
golden syrup
2. Mix in the flour and coco powder
3. Roll them into balls with a diameter of about 3cm
4. Place about 5cm apart from each other so they dont
overlap
5. Place on baking tray and cook in pre-heat oven at about
150C for 8-10mins, turning baking tray around after
5mins.
6. Place the chocolate cookies on a cooling rack for
30mins.


Comments Comments Comments Comments
Very Rich in Flavour! - Caroline

- 12 -
Carolines Carolines Carolines Carolines
Rock Rock Rock Rock Drops Drops Drops Drops


Ingredients Ingredients Ingredients Ingredients
200g plain flour, sieve 2tbs milk
2tsp baking powder 100g sultanas
100g butter, cut into small pieces
75g Demerara (brown crystal) sugar
25g cherries, chopped finely
1 egg, beaten

Method Method Method Method
1. Lightly grease a baking tray
2. Mix flour and baking powder into a bowl. Rub in the
butter with your fingers until the mixtures look like
breadcrumbs
3. Stir in the sugar, sultanas, cherries, egg and milk to the
mixture and bring together to form a soft dough
4. Spoon 8mounds of the mixture onto a baking tray, make
sure they are well spread out
5. Bake in a preheated oven 200C for about 15-20 minutes
until firm to touch, serve hot or cold
- 13 -
Cor Cor Cor Corin in in inn nn nes Carrot Cake es Carrot Cake es Carrot Cake es Carrot Cake

Ingredients Ingredients Ingredients Ingredients
2 large eggs Grated Zest of 1 Orange
3tsp mixed spice 200g grated carrot
1tsp bicarbonate of soda 6oz sultanas
6oz dark brown caster sugar 4fl oz sunflower oil
200g wholemeal self raising flour

For the topping
A Sprinkle ground cinnamon 250g cream cheese
oz caster sugar

Method
1. Whisk the eggs, sugar and oil in a large bowl for 1-2mins
2. Sieve the flour and bicarbonate of soda and mixed spices
3. Now stir in all the other ingredients
4. Pour into lined cake tin
5. Bake for 35-40 minutes at 170c or gas mark 3
Leave to cool
6. Mix the topping ingredients together and spread on top
of the cake once cool
7. Dust with a little ground cinnamon

Comments
Its, my favourite and healthy without icing! - Corinne

- 14 -
Alisons Chocolate Alisons Chocolate Alisons Chocolate Alisons Chocolate
Krispies Krispies Krispies Krispies




Ingredients Ingredients Ingredients Ingredients

600g unsalted butter
3 tbsp golden syrup
100g bar of milk or dark chocolate
Small Packet of Marshmallows


Method

1. Melt the chocolate in the microwave or in a bowl over a
saucepan of simmering water
2. Add the butter, cut into small pieces and stir until
melted
3. Add the syrup and stir
4. Add the rice krispies and stir to the chocolate mix
gently
5. Spoon into 12 bun cases and decorate with
marshmallows
6. Leave to cool