INDEX

Acid Drops Almond Crunch Apple & Herb Potato Cakes Apple & Sultana Cake Apple Dessert Cake Apple Dumplings Apple Muffins Apple or Pear Wine Babba Ghanoush with Toasted Bread Triangles Bacon and Egg Flan Baked Onions with Nut Stuffing Baked Rice Pudding Bakewell Tart Banana Cake Banoffee Pie Barley and Mushroom Casserole Barley Water Basic Pizza Crust Bean Curry Beefburgers Biscuits Blackberry & Apple Jam Boiled Cake Brandy Snaps Bread Bread & Butter Pudding Broccoli Quiche Caramelised Carrots and Parsnips Carrot Cake 2 Carrot Cake Recipe Carrot Soup Cheese and Onion Flan Cheese and Potato Bake Cheese and Potato Pie Cheese Pastry Cheesecake Chestnut Vegetable Loaf Chicken Stock Chinese Braised Turnips Choc Krispies Chocolate Brownies Chocolate & Cream Gateau Chocolate Crunch Chocolate Log Chocolate Rum Mouse Chocolate Spice Cake Chocolate Velvet Pudding Choc-Orange Cake Christmas Biscuits Christmas Cake Christmas Divinity Christmas Pudding Christmas Cake Biscuits Cinder Toffee 17 16 37 51 51 54 51 40 31 55 22 63 53 33 43 35 5 55 28 47 53 37 48 18 52 12 65 1 56 18 35 55 1 46 47 53 2 31 46 48 60 58 44 58 59 49 11 39 10 50 16 49 11 16 Classic Tomato Soup Cooking Pasta Cornish Spruce Cowboy Pie Crab-apple Jelly Creamy Winter Onions Creamed Mushrooms and Chestnuts Crème Caramel Crumpets Devon Flats Devon Teddy Cakes Elderflower Champagne Elderflower Cordial (24hrs) Elderflower Cordial (5 days) Elderflower Wine Fresh Fruit Salad Field Mushrooms & Quinoa Risotto Flapjacks Fruit Malt Loaf Fudge Gazpacho Ginger Beer Gingerbread Grandma’s Macaroni Cheese Gratin Dauphinois Gypsy Tart High Dumpsy Dearie Jam Home-Made Custard Honeycomb Hot Cross Buns Hot Punch How to… Bake Blind 34 56 5 59 39 21 62 54 43 7 7 39 37 38 39 47 30 47 50 15 34 5 48 57 46 36 23 1 15 8 27 32

Irish Omelette 2 Irish Soda Bread 9 Lardy Cakes 4 Leek Pie 55 Lentil Soup 45 Lentils with Spinach & Roasted Peppers 29 Little Mince Pie Cakes 59 Luxury Vanilla Ice Cream 64 Macaroni Cheese Malt Loaf Marzipan Meat & Potato Pie Melting Moments Mincemeat Mincemeat (Traditional) Moist Chocolate Cake 57 48 19 54 52 20 62 34

Mozzarella-topped Spinach & Potato Gratin Mulled Ale Mum’s Sausage & Onion Meal Mushroom Quiche Mushroom & Red Onion Quiche Mushroom Burger Mushroom Pie Mushroom Pudding Mushroom & Nut Wellington Nettle Beer Nutty Chocolate Chip Cookies Old Fashioned Biscuits Old fashioned Treacle Tart Old-Fashioned Lemonade Old-Fashioned Peanut Brittle Orange & Lemon Squash Orange or Lemon Curd Parsnip Cakes Parsnip Wine Pasta Pease Pudding II Peppermint Clouds Peppermint Creams Physalis Jam Pickled Onions Pineapple Casserole Potatoes Boulangere Pound Cake Puff Pastry Queen of Puddings Rachel Pudding Raspberry Jam Rhubarb & Ginger Jam Rhubarb Jam Rhubarb-Strawberry Cooler Rice & Raisin Wine Rich Chocolate Cake Ricotta & Spinach Cannelloni Roasted Cauliflower & Blue Cheese Quiche Roasted Leek & Blue Cheese Quiche Roasted Peppers Rock Cakes Recipe Rowan Jelly Rum and Apple Stuffing Runner Bean Chutney Sage & Onion Stuffing Sago Milk Pudding Sausage Plait Sausage Rolls

29 26 32 66 65 28 62 20 33 27 52 26 4 6 15 37 23 21 40 56 22 52 14 32 26 59 45 63 6 12 60 23 18 63 63 60 41 38 66 65 30 18 24 2 35 57 64 3 57

Sausage Whirls Savoury Yorkshire Suet Pudding Scones Scottish Tablet Seasoned Pudding Setting & Potting Preserves Sherry Trifle Shortbread Stir Fried Beansprouts Sloe Gin Spanish Omelette Spicy Tea Bread Spinach Royal Sponge Sandwich Somerset Cider Cake Recipe Stampy Strawberry Jam Sugar Boiling Basics Sugar Mice Sultana Cake Summer Fruit Gateau Summer Fruits Social Wine Sweet & Sour Carrots Swiss Roll Taboullah Toad in the Hole Traditional German Stollen Treacle Sponge Pudding Treacle Toffee Trifle Truffle Torte Turkish Delight Vegetable Broth Vegetable Curry Vegetable Gratin Vegetable Quiche Vegetable Stock Victoria Sandwich West Country Apple Cake Wimbledon Cup Worcester Cider Fruit Cake Yorkshire Humbug Yorkshire Pudding

3 7 46 14 21 25 12 49 43 45 27 50 61 54 22 19 24 17 14 51 42 42 45 57 36 64 61 43 14 56 44 13 44 36 37 66 31 53 10 34 28 13 8

Gas and Electric Cooker Conversions
Gas Fahrenheit Centigrade Description Mark a quarter 225 110 Very Slow half 250 130 Very Slow 1 275 140 Very Slow 2 300 150 Slow 3 325 160 Slow 4 350 180 Very Moderate 5 375 190 Moderate 6 400 200 Moderately Hot 7 425 220 Moderately Hot 8 450 230 Hot 9 475 240 Very Hot

Spoon Measures
General Terms:"A spoonful" means heaped or rounded, with as much above the bowl of the spoon as in the spoon "Half a spoonful" means a level spoonful. 1 teacupful of solids = about 4 UK ounces (oz.) = 1/4 pound ( lb.) = 112 grams ( g ) For liquid measures:15 drops = 1 millilitre ( ml ) 1 teaspoon = about 5 millilitre ( ml ) = 5 grams ( g ) 2 teaspoons = 1 dessertspoon 3 teaspoons = 1 tablespoon 5 tablespoons = half a cup or half a wineglass = 3 fl.oz (uk) = 85 millilitres (ml.) 10 tablespoons = 1 cup or 1 wineglass = 6 fluid oz. (uk) = 170 millilitres (ml.)

= 14g A heaped tablespoon of gelatine = 0.Spoon Measures – solids ounce (uk) grams A heaped tablespoon of castor sugar = 0.5 oz.75 oz. = 21g A level tablespoon of sugar = 1 oz. = 28g . = 35g A heaped tablespoon of cornflour = 0.25 oz.75 oz. = 28g A heaped tablespoon of butter = 1. = 21g A heaped tablespoon of flour = 1 oz.

568 litre USA 16 fluid ounces = 1 pint = 0.2 Millilitre s 28.785 litre . Fluid Ounces 1 5 (1/4 pint) 9 10 (1/2 pint) 12 15 (3/4 pint) 18 20 (1 pint) 35.4 142 256 284 341 426 511 568 1000 1 litre 1/2 litre 1/3 litre 1/4 litre litres Note: Imperial (UK) 20 fluid ounces = 1 pint = 0.473 litre ( l or L ) USA 1 fluid ounce = 29.Fluid Ounces (UK) into Millilitres (ml) approx.137 litre 4 quarts = 1 UK gallon = 4.57 ml 4 gills = 1 pint = 0.568 litre 2 pints = 1 quart = 1.546 litre 1 US gallon = 3.

35 2 57 3 85 4 ( quarter lb.) 454 17 482 18 510 ( 1/2 kilo ) 19 539 20 ( 1 1/4 lbs. or weight Ounces grams 1/4 (quarter) 7 1/2 (half) 14 3/4 (three quarters) 21 1 28.) 227 9 255 ( 1/4 kilo ) 10 284 11 312 12 (3/4 lb) 340 13 369 14 397 15 425 16 ( 1 lb.) 567 21 595 22 624 23 652 24 ( 1 1/2 lbs.8023 kg 20 hundredweight = 1 ton = 2240 lbs.) 907 33 936 34 964 35 1/4 ( approx.)(UK) and pounds ( lbs. These ounces are for mass.7006 kg 4 quarters = 1 hundredweight ( cwt ) = 50.3503 kg 2 stone = 1 quarter = 12.Ounces ( ozs.000 ( 1 lbs. = 1016.05 kg 1 metric ton ( tonne ) = 1000 kg ~ 1000 litre of water = 1 cubic metre . ) kilogram) Notes on UK ( Imperial ) avoirdupois weight (mass):16 ounces = 1 pound = 0.) 113 5 142 6 170 7 198 8 ( half lb. 2 1/4 1.) into grams (g) approx. ) 794 29 822 30 851 31 879 32 ( 2 lbs.4536 kg 14 pounds = 1 stone = 6. avoirdupois.) 680 25 709 26 737 27 765 ( 3/4 kilo ) 28 ( 1 3/4 lbs.

onion and courgettes. slice the leeks. Heat the remaining butter in a large pan and fry the leeks and onion for 4-5 minutes. Place the egg yolks. Bring the milk almost to the boil. Pre-heat a roasting tray on top of the stove. Pre-heat oven to 200° 400° Gas 6. (If the custard becomes lumpy strain) Serve hot or cold. Drain and mash with the milk. half the cheese and half the butter. remove from the heat and add the vanilla seeds and pod(s). Place in a heavy based saucepan and cook over a low to medium heat (do not allow to boil) . stirring continuously. Allow to stand for 15 minutes to allow the vanilla to infuse the milk. Roast for 30 minutes or until tender. stirring constantly. until the custard thickens. Add the courgettes. 1 . sugar and in a bowl. Caramelised Carrots and Parsnips 6 Carrots 6 Parsnips Olive Oil to coat 2 tbsp Syrup Salt and Pepper to taste Preheat oven to 190° 375° Gas 5 C: F: Peel and remove the woody centres of the parsnips. Cut the carrots and parsnips in halves or quarters lengthways. then slowly add the stock and bring to the boil. F: Spoon the vegetable mixture into an ovenproof dish and cover with the potato mixture. add the oil. Sprinkle in the flour. Remove the vanilla pod(s) from the milk and slowly beat into the egg mixture. beat until thick and creamy.Home-Made Custard 600ml (1 pint) Milk 6-8 Egg yolks 50g (2 oz) Sugar 1-2 Vanilla pods Split the vanilla pods lengthways scraping out the sticky seeds. Bake for 20-25 minutes or until the top is crisp and golden brown. C. turning occasionally. until softened. Fry until lightly browned on all sides. Cover and allow to simmer for 5 minutes. mushrooms and paprika and fry for a further 2 minutes. Boil the potatoes in salted water for 15-20 minutes or until tender. sprinkling with the remaining cheese. Serves: 6 Cheese and Potato Bake 900g (2lb) Potatoes 450g (1lb) Leeks 450g (1lb) Courgette 300ml (½ pint) Vegetable Stock 225g (8oz) Button Mushrooms 1 large Onion 160g (6oz) Cheddar Cheese grated 50g (2oz) Butter 25g (1oz) Plain Flour 3 tbsp Milk 2 tsp Paprika Cut the potato into cubes.

Press the mixture firmly into the loaf tin. and then place under the grill until the top is lightly browned. beaten Place the breadcrumbs in a bowl. Combine the beaten yolks. Chestnut Vegetable Loaf 300g (10oz) Tinned Chestnut Purée (Unsweetened) 150g (5oz) Fresh Breadcrumbs 2 Eggs. Add all of the other ingredients and mix thoroughly. a squeeze of lemon juice and chives (or spring onions). cored and chopped 340g (12oz) Breadcrumbs 6 tbsp Rum 4-6 Sage Leaves. retaining as much air in the mixture as possible.Rum and Apple Stuffing 340g (12oz) Apples. Bake for 50 minutes to 1 hour until brown and firm. cooked and mashed 1 tbsp Fresh Parsley. peeled. 2 . mixing thoroughly. Cook until just set. Whisk the egg whites until stiff. finely chopped 1 Large Potato. Beat the yolks. lightly beaten 1 Onion. Serve immediately. Melt the butter in a frying or omelette pan over a medium heat. Pre-heat the grill. Allow to stand for 3-4 hours. chopped 1½ tsp Butter ½ tsp Salt ½ tsp Pepper ½ tsp Dried Sage ½ tsp Dried Basil Preheat oven to 180° 350° Gas 4 C: F: Lightly grease a ½ kg (1lb) loaf tin with butter or margarine. cooked and mashed 1 Small Turnip. pour over the rum. adding salt and pepper to taste. ensuring they are thoroughly mixed. Combine all the ingredients. Gently fold in the whisked egg whites. mashed potato. Set aside. Turn the loaf out gently onto a serving plate. chopped 1 tbsp Mace 1 Egg. Irish Omelette 6 Small or 4 Large Eggs 135g (5oz) Mashed Potato 1 tbsp Chopped Chives or Spring Onion 25g (1oz) Butter Lemon Juice Salt and peppers Separate the eggs. Use to stuff poultry or form into balls and bake for 30-40 minutes.

Bake for 15-20 minutes. Gradually add the milk. finely chopped Salt and Pepper Milk Rub the butter into the flour. but not sticky dough. over the mixture to look like a plait. F. Cut into slices about ¾ inch thick and place onto an oiled baking tray. Brush with beaten egg and bake for 30-35 minutes.Sausage Plait 225g (8oz) Shortcrust Pastry 225g (8oz) Sausage Meat 50g (2oz) Mushrooms 2 Tomatoes 1 Small Onion 1 Egg. alternately. 3 . to produce a moist. Roll along the long edge similar to a Swiss roll. Arrange the filling along the centre of the pastry. Pre-heat oven to 200 ° 400 ° Gas 6 C. Fold the pastry strips. Roll the dough into a large rectangle and spread with the filling mixture over evenly. Knead the dough gently and allow to rest. add the rosemary and season. mushrooms and onion and mix with the sausage meat and herbs. Mix the sausage meat and onion for the filling. F: Chop the tomatoes. Roll out the pastry on a floured surface into a rectangle 12 inches by 9 inches and place on a greased backing tray. beaten Pinch Mixed Herbs Salt and Pepper Pre-heat oven to 200° 400° Gas 6 C. Serves 4. finely chopped 2 tbsp fresh parsley. finely chopped Rosemary. either side of the filling. Sausage Whirls 450g (16oz) Sausage Meat 340g (12oz) Self-Raising Flour 170g (6oz) Cooked Mashed Potato 55g (2oz) Butter salt and pepper 1 Small Onion. Add the mashed potato and mixing thoroughly. Cut the pastry into ½ inch strips at an angle.

Mix together well until it becomes a smooth. Caution: The filling will be very hot. narrow strips. Make a well in the centre of the flour and pour in the liquid. Roll out the dough and line an 8 inch baking dish. rub in the lard. Place each piece in a well-greased round 15cm (6ins) round baking tin. Old Fashioned Treacle Tart 50g (2oz) fresh white breadcrumbs 140g (5oz) rich short crust pastry 6 tbsp Golden Syrup 1 lemon (zest only) 1 tsp lemon juice Preheat oven to 200° 400° Gas 6. Cut the roll in half to produce two pieces each 9cm (3 ins) wide. Dissolve the sugar in a little of the milk and use to mix the yeast into a smooth thin paste. Serves 4 4 . Fold the section which has no filling into the centre of the rectangle and then the remaining section to the centre. Roll out the dough trimmings and cut into long. Bake for 25 to 30 min or until the pastry is slightly browned. then add to the remaining water. lemon rind and juice and heat gently until just melted. Allow the dough to rest for 10 minutes. Shape into a ball and place in a warmed lightly greased bowl. Roll out the dough again to the same size as previously. cover and leave in a warm place for 35 . roll as if a swiss roll.40 minutes to allow them to rise Preheat oven to 200° 400° Gas 6 and bake for 35 . Pour in the syrup mixture. elastic dough.Lardy Cakes 450g (1lb) Strong White Flour 300ml (½ pint) Lukewarm Milk 225g (8oz) Currants 110g (4oz) Sultanas 50g (2oz) Sugar 25g (1oz) Lard 25g (1oz) Fresh Yeast 1 tsp Salt Filling 110g (4oz) Lard 110g (4oz) Soft Brown Sugar 1 level tsp Ground Mixed Spice Mix the sieved flour and salt together. Serve hot or cold. Arrange them in a lattice pattern over the filling. C: C: Turn out immediately and pour over the hot filling to form a glaze. Allow the mixture to cool. Mix together the soft brown sugar. lard and mixed spice for the filling. cover and leave in a warm place for 30 minutes to allow it to rise. Lightly knead the currants and sultanas into the dough. F: Put the syrup into a saucepan with the breadcrumbs. Roll the dough into a long rectangle approx. Starting at the short side 15cm (6ins). 45cm by 15cm (18 ins by 6ins) Spread the filling over two thirds of rectangle 45cm by 10cm (18 ins by 4ins). so care must be taken. C.40 minutes.

Cornish Spruce 3. Ginger Beer 450g (1lb) Sugar 4. If the corks begin to rise. Use within 24 hours.3 days. Add the lemon juice and sugar to taste. Pour over the boiling water. Place the barley.8lt (2 . 5 . Secure the corks with wire.5lt (8 pints) Water 1 Lemon 40g (1½oz) Root Ginger 25g (1 oz) Cream of Tartar 25g (1 oz) Brewers or Wine Yeast Bruise the ginger (wrap in a clean cloth . removing only the outer waxy layer and squeeze the juice.hit with hammer) to release flavour. stir the yeast mixture C F). Pour the ginger beer into strong bottles and cork.2 . Finely peel the lemon. stir until dissolved. Use within 24 hours. removing only the outer waxy layer and squeeze the juice. Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic. Place all of ingredients except the water into a bowl. Allow to cool and refrigerate before drinking. release the wire slightly and re-secure. removing only the outer waxy layer and squeeze the juice. Barley Water 600ml (1 pint) Water 50g (2oz) Pearl Barley ½ Lemon 1 tbsp Sugar Place the barley into a sieve and pour over 1. Finely peel the lemon. The beer should be ready to drink after 2 . C F) Strain the liquid through a fine cloth or skim off the froth and use a jug to bale out the liquid (being careful not to disturb the sediment). lemon rind and cream of tartar into a bucket or large bowl. into the liquid. lemon rind and water into a saucepan and simmer covered for 20 minutes. leaving a little play (for possible expansion) Store the bottle in a cool dark place. Strain through a jelly bag or muslin cloth. add the lemon juice and stir well. Allow to cool. Allow to cool to about 21° (70° remove a little of the liquid and mix with the yeast.1. Pour over the boiling water.3 pints) of boiling water to scald and cleanse it (this aids in producing a clearer colour for the finished barley water). Place the ginger.4lt (6 pints) Iced Water 600ml (1 pint) Boiling Water 340g (12oz) Sugar 2 tsp Tartaric Acid 1-2 tsp Ground Ginger 1 Lemon Finely peel the lemon. Leave in a warm place 21° (70° for 24 hours. Dilute with iced water to serve.

lemon juice. The pastry is now ready for use. Stir in the sugar to dissolve. Place the water into a saucepan with the lemon rind and boil for 2 . Place the pastry on to a floured surface. Pour the liquid into clean.3 minutes. do not seal the edges. then place the butter (straight from the fridge) in the middle of the dough. so that the unsealed edge is towards you. roll and fold again as before. Turn and repeat three more times. Make a well in the middle of the flour and add the lemon juice. removing only the outer waxy layer and squeeze the juice. Leave the pastry to rest in a cool place for 15 minutes. ensure that the butter does not come through or comes from between the edges. then the remaining third into the middle to form three layers. roll and fold again as before. Place the pastry on to a floured surface. It should be cooked in a preheated oven at 230° 450° Gas 8 for approx. Leave the pastry to rest in a cool place for 10 minutes. then roll out gently and evenly into a long strip. 10 minutes. Fold over the ends over one at a time. Strain the boiling water over the juice mixture. stir with a knife adding enough water to make an elastic dough. Fold one third towards the middle. Puff Pastry 225g (8oz) Flour 225g (8oz) Unsalted Butter 1 tsp Lemon Juice ½ tsp Salt Cold Water Sieve the flour and salt together into a bowl. Place on to a floured surface and knead gently for 5 minutes until the dough is smooth and does not stick to the fingers. Turn and repeat three more times. Roll out the dough to form a piece large enough to cover the butter. dry bottles sealing securely. so that the unsealed edge is towards you. C: F: 6 .Old-Fashioned Lemonade 675g (1½lb) Sugar 1. pressing down gently. Place the sugar.2lt (2 pints) Water 4 Lemons 2 tsp Citric Acid 2 tsp Tartaric Acid Finely peel the lemons. Can be diluted before serving. Flatten in one or two places using a rolling pin. Will keep for up to 6 weeks if stored in a cool dark place. citric acid and tartaric acid into a bowl.

7 . F: Rub the cream and flour together. Turn out onto a lightly flour board and roll out to a thickness of 15mm (½ inch). Add the eggs. Bake for 10-12 minutes or until a light golden brown colour Devon Teddy Cakes 225g (8oz) Mashed Potatoes 225g (8oz) Self Raising Flour 110g (4oz) Sugar Dried Fruit. to taste Milk (if required) Mix all of the ingredients together. beaten 1 tbsp Coarse Oatmeal 1 tsp Sage Salt and Pepper Pre-heat oven to 190° 375° Gas 5 C. C. add a little milk or water to moisten. if is too dry add a little milk. adding a little milk if needed. Savoury Yorkshire Suet Pudding 225g (8oz) Suet 225g (8oz) Breadcrumbs 2 Large Onions. chicken or duck. F: Mix the dry ingredients and the onion together in a bowl. Sprinkle with sugar and serve. Work into a smooth dough. An ideal accompaniment to roast pork. Beaten the egg and sugar together and add to the above mixture. Roll out thinly and cut into rounds. Sprinkle with a little sugar. Turn onto a floured board. Press firmly into a well greased ovenproof dish. Bake for 30-45 minutes. Place a small knob of butter into a frying pan and fry gently until golden brown on both sides. if the mixture seems to dry. finely chopped 1 or 2 Eggs.Devon Flats 450g (1lb) Flour 225g (8oz) Sugar 225g (8oz) Clotted Cream 1 Egg Milk Pre-heat oven to 190° 375° Gas 5. to form a thick dough.

Turn onto lightly floured board. Lard or Dripping Place the flour in a bowl. spice and salt into a bowl. Hot Cross Buns Makes: 12 450g (1lb) Flour 285ml (½ pint) Milk. Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings (or 30 to 35 minutes if using a large tin) or until risen and golden brown. adding the currants. Bake for 20 minutes. ensuring they are evenly distributed. Remove from the oven and immediately brush with the sugar glaze. Allow to cool. until bubbles begin to appear. whisk again before use. Though not vegetarian this has been added because they are tasty when baked if filled with a savoury filling. work the mixture until smooth then add the remaining milk. Mix in half the milk using a wooden spoon. mixing thoroughly. F: Sieve flour. Pre-heat oven to 220° 425° Gas 7. 8 . then make a well in the centre and break in the egg. lukewarm 225g (8oz) Currants 110g (4oz) Sugar 110g (4oz) Butter 15g (½oz) Yeast (or equivalent Dried Yeast) ½ tsp Mixed Spice ¼ tsp Salt Pre-heat oven to 190° 375° Gas 5. Rub the butter lightly into flour. Leave in a warm place for 20 minutes to allow to rise again. flatten slightly and place on to a greased baking tin Mark deeply with a cross shape on top. F: Place a teaspoon of fat into 12 individual deep bun tins or a single large tin and place in the oven until the fat is very hot. until the mixture resembles breadcrumbs.Yorkshire Pudding Serves 4-6 300ml (½ pint) Milk 110g (4 oz) Plain Flour 1 Egg Oil. or until golden brown. C. Allow to rest for 15 to 30 minutes. Shape the dough into round balls. Knock back and knead briefly. Beat or whisk until fully combined and the surface is covered with tiny bubbles. C. Add in currants and mix thoroughly Dissolve the sugar in a little of the milk and use to mix the yeast into a smooth thin paste. Divide into 12 portions. Cover and allow to stand in a warm place for 45-60 minutes or until doubled in volume. Add the yeast mixture to the flour mixture to create a light dough. Place in a warm place for 10 minutes. Dissolve some sugar in a few drops of tepid water. then add to the remaining milk.

mixing well. Work quickly using a knife dipped into warm water. Turn out on to a wire rack and allow to cool. cream of tartar. Mix the butter and sugar together until creamy.1¼ inch) thick. Allow to cool for about 10 minutes. Pour in the buttermilk and work lightly with hands into a dough. baking powder. Bring to the boil. Bake for 30 . To make the icing Place the all of the ingredients into a heavy based saucepan. Use the remainder to spread on top and sides of the cake. Beat the eggs and gradually add to the butter and sugar mixture. C: F: Sift together the flour. then beat until think enough to spread. 9 . then allow to cool. Bake immediately for 30 minutes in a preheated oven at 230° 450° Gas 8. Use half of the mixture to spread between the two layers of cake. C: F: Rich Chocolate Cake 275g (10oz) Soft Brown Sugar 225g (8oz) Plain Flour 225ml (8 floz) Milk 135g (5oz) Butter 3 Eggs 50g (2oz) Plain Chocolate (70% Cocoa Solids) 1 tbsp Black Treacle 2 level tsp Baking Powder 1 tsp Vanilla Essence ½ level tsp Bicarbonate of Soda ¼ tsp Salt Icing 450g (1lb) Sugar 150ml (¼ pint) Milk 110g (4oz) Butter 50g (2oz) Plain Chocolate (70% Cocoa Solids) 1 heaped tbsp Cocoa 1 tbsp Golden Syrup Preheat oven to 180° 350° Gas 4.Irish Soda Bread 350g (12oz) Wheatmeal Flour 350g (12oz) Plain White Flour 600ml (1 pint) Buttermilk 50g (2oz) Lard 6 level tsp Cream of Tartar 3 level tsp Bicarbonate of Soda 2 tsp Sugar 1 tsp Salt Mix the flours and salt together. Gently shape into a ball and place on a warmed greased baking tray.15cm (¼ . Stir in the treacle and vanilla essence.½ inch) between them. dust lightly with wheatmeal flour. rub in the lard and add the bicarbonate of soda. heat gently until the sugar is fully dissolved. Place the chocolate and milk into a bowl over a saucepan that is over a very low heat and allow to slowly melt. Cut the disk into quarters and pull then apart so that there is 5 .5 . Fold in the remaining flour. Gradually add the chocolate mixture to form a thick batter. stirring constantly. Divide the mixture between two 18cm (7 inch) sandwich tins.35 minutes.3cm (1 . bicarbonate of soda and salt. flatten into a disk 2. adding a little of the flour.

Preheat oven to 190° 375° Gas 5 C: F: Bake for about 10 minutes or until biscuits feel firm and are lightly browned around the edges. lightly beaten 4 tbsp Almonds. Add to the mixture. Add beaten egg and almond extract. mixing thoroughly. gradually adding sugar. When cold. Pour into the prepared cake tin. Brush with egg white and sprinkle with sugar and almonds. Turn out on to a wire rack to cool. beating constantly. C: F: Grease a deep 18 cm (7 inch) round cake tin. chill 30 minutes. Roll out each portion in to a sausage shape. cored and chopped 225g (8oz) Plain Flour 175g (6oz) Dark Soft Brown Sugar 110g (4oz) Butter 2 Eggs. Sift together flour and salt and add to the mixture. This should produce a pliable dough. Sieve the flour. warmed slightly 1 tbsp Light Demerara Sugar 1 tsp Ground Mixed Spice 1 tsp Ground Cinnamon 2 tsp Baking Powder Pre-heat oven to 170° 325° Gas 3. a little at a time. Makes: approx. Cream together the butter. about 24" long. Allow to cool for a few minutes then remove to wire racks.625g (1lb 4oz .. spice and baking powder. brush with honey and sprinkle with demerara sugar. chopped 2 tbsp Sugar 1 tsp Almond Extract Pinch Salt In a large bowl. Place onto lightly greased baking trays. Christmas Biscuits 565g . peeled.West Country Apple Cake 450g (1lb) Cooking Apples. Divide each into 2" strips. beaten 3-4 tbsp Milk 1 tbsp Clear Honey. sugar. Add the eggs. Bake for 1½ hours until well risen and firm to the touch. until light and fluffy. cream the butter. Divide dough into 6 equal portions. beat until light and fluffy. 60 10 . line with buttered greaseproof paper. Fold in the apples and enough milk to produce a soft dropping consistency.1lb 6oz) Flour 225g (8oz) Butter 170g (6oz) Sugar 2 Egg Yolks 1 Egg White.

cream the butter. Add eggs and beat well. Beat the evaporated milk until very thick. Drop teaspoonfuls of the batter onto a lightly greased baking tray. Preheat oven to 170° 325° Gas 3 C: F: Bake for 30-35 minutes or until lightly browned. Fold in dry ingredients. Colour darkens and flavour becomes more marked if pudding is left for several hours. Stir until the gelatine has completely dissolved. In a medium sized saucepan mix the cocoa. Stand the chocolate mixture in cold water to cool but DO NOT let it set. Spoon into a mould that has been wiped with cooking oil to prevent sticking. remove biscuits to wire racks to cool. Allow to cool for a minute. fruit and nuts. Spoon mixture into glasses or individual dishes alternately with spoonfuls of whipped cream and/or raspberries or stewed peaches. Measure out the gelatine carefully. to produce a stiff batter. beat until light and fluffy. Add the cooled chocolate mixture gradually. Turn into one large dish to set. Stir well. gradually adding sugar. DO NOT stand the mould in warm water unless all else fails. Chocolate Velvet Pudding 11oz tin Evaporated Milk 135g (5oz) Sugar 75ml (3 fl oz) Water 75ml (3 fl oz) Milk 65g (2½oz) Cocoa 4 tsp Gelatine 1 tsp Vanilla Chill the evaporated milk in the fridge for several hours. Bring to the boil. sifted 340g (12oz) Sugar 225g (8oz) Glacê Cherries 225g (8oz) Glacê Pineapple 225g (8oz) Toasted Almonds 225g (8oz) Brazil Nuts 225g (8oz) Butter or Margarine 2 Eggs 1 tsp Baking Powder 1 tsp Salt 1 tsp Cinnamon In a large bowl. Remove from the heat and add the softened gelatine. To un-mould. then loosen one side and turn onto a dampened plate. Leave to set. then leave to stand for 5 minutes.Christmas Cake Biscuits 900g (2 lbs) Dates 565g (1lb 4oz) Flour. Spoon into individual dishes. stirring constantly. 11 . sugar and water. loosen edges with fingers. Add the milk.

Prepare the jelly as per the instructions (if using tinned fruit use the juices). pour in the mixture. The longer it remains there the more the flavour with increase. Separate the eggs. beat the yolks and add to the breadcrumbs. press down to submerge. Serve hot with whipped cream. Pour the sherry over the swiss roll or sponges. Allow to stand for at least 30 minutes. remove from the oven. vanilla sugar and zest of the lemon into a large bowl. Gas 4. place in a bain-marie and bake for 30 minutes. frozen or fresh) 600ml (1 pint) Home-Made Custard. Line bottom and sides of the dish with buttered bread.Queen of Puddings 200g (7oz) Breadcrumbs 570ml (1 pint) Milk 4 Eggs 50g (2oz) Unsalted Butter 50g (2oz) Caster Sugar 3 tbsp Raspberry Jam 2 tbsp Vanilla Sugar 1 large Lemon Place the breadcrumbs. Pour the jelly over the fruit and sponge. 12 . Pour custard over jelly. Cover. C: F: Butter a large ovenproof baking dish.5 litres (2½ pints). cooled 150ml (¼ pint) Cream Sherry Strawberry or Raspberry Jam Toasted Flaked Almonds Slice the swiss roll. Whisk the cream and spread or pipe on the top of the custard. slightly beaten 1 tsp Vanilla ½ tsp Cinnamon ¼ tsp Salt Pre-heat oven to 170° 325° Gas 3. vanilla. Bread and Butter Pudding 7 Slices Bread Soft Butter 1lt (1¾ pints) Milk 110g (4oz) Sugar 110g (4oz) Raisins and Sultanas 3 eggs. cinnamon and salt pour over bread. eggs. Victoria Sponge or Trifle Sponges 1 packet Strawberry or Raspberry Jelly Strawberries or Raspberry (tinned. Mix the milk. Place a few extra pieces of buttered bread on top. Bake for 35 minutes. Butter an ovenproof serving dish which will hold 1. (if using victoria or trifle sponges. Heat oven to 180 ºC. Remove the lid and cook for a further 30 minutes until top becomes a deep-golden. allow to cool for 5 minutes then spread the jam gently over the top (being careful not to break the surface skin). Add the fruit. sugar. Whisk the egg whites until stiff and gently fold in the caster sugar reserving 1 teaspoon. 350 ºF. Place in the refrigerator and allow to set. raisins and sultanas. Note: To make vanilla sugar place 3-4 vanilla pods in an air-tight jar containing 2lbs (900g) of sugar and leave for a few days. Decorate with almonds. spread with a little jam). Arrange in the bottom of a glass serving bowl. Pile the egg whites over the top of the jam and sprinkle the remaining teaspoon of sugar over the egg white and place back in the oven for 15 minutes. Spread the butter generously on one side of each slice of bread. Bring the milk and butter to simmering point (do not boil) and remove from the heat. Sherry Trifle 1 Swiss Roll. Stir into the breadcrumbs and leave for 15 minutes.

In a second large heavy saucepan over medium heat. until the mixture boils and forms a thick. allow to stand overnight to set. Store in an airtight container with sheets of waxed paper. until the mixture reaches the soft-ball stage 114 118° (238 . Stir in the rosewater and add food colouring (if used). Turn out and cut into 1-inch squares with an oiled knife. stir together 225g (8oz) cornflour and the cream of tartar. without stirring. Stir constantly. When the water has evaporated add a few drops of peppermint essence. dusted with the sugar mixture.245° C F). stirring constantly. using a knife to prevent it running too thin. and lemon juice in a heavy saucepan over medium heat. separating every layer. but do not stir. Sift the icing sugar and a little cornflour onto a large cutting board. Slowly pour the hot sugar syrup into the cornstarch mixture. 13 . Turkish Delight 1lt (1¾ Pints) Water 900g (2lb) Sugar 285g (10oz) Corn Flour 225g (8oz) Icing Sugar 1½ tbsp Rosewater 2 tsp Lemon Juice 1 tsp Cream of Tartar Red Food Colouring (optional) Place the sugar.Yorkshire Humbugs 450g (1lb) Brown Sugar 150ml (¼ pint) Water Peppermint Essence Place the brown sugar into a heavy bottomed saucepan. and cut with sharp buttered scissors. Cut into strips. Then wrap in cellophane and store in an airtight container. stirring often. Makes approx. Reduce the heat and simmer gently. Roll pieces in the icing sugar mixture to coat well. See: Sugar boiling basics The sugar mixture will form a soft ball which can be squashed flat. Cool to room temperature. for about 1 hour. Boil to a temperature of 154° (310° C F). to prevent sticking. 285ml (½ pint) water. or until the mixture has become a pale golden colour.80 pieces. Pour the mixture into the prepared baking tin and spread evenly. gluey paste. Reduce the heat and simmer. Remove the saucepan from the heat. Heat gently until the sugar has completely dissolved. Pour mixture on a slab. Gradually stir in the remaining water until no lumps remain. uncovered. Stir until the sugar dissolves and the mixture boils.

water and vinegar into a heavy bottomed saucepan. heat gently until the butter has melted. Add a few drops of the essence or oil. When the mixture has cooled a little mark the surface into squares with a knife. Knead the mixture in to a firm paste and roll on surface dusted with sieved icing sugar. Add the sugar and black treacle. pinch up two small pieces to produce ears. Mark into squares when cool. Scottish Tablet 900g (2lb) Caster Sugar 85g (3oz) Water 50g (2oz) Margarine 2 tbsp Syrup Small Tin Condensed Milk ½ tsp Vanilla Place all of the ingredients into saucepan. Remove from heat and beat well and pour into greased tin. Sieve the icing. allow to fully dissolve. cut when cold. Place the peppermint creams onto parchment or silicon paper. this takes about 20 minutes. Place the mice onto parchment or silicon paper. place in a warm place to dry for 24 hours. 14 . wrap in cellophane and store in an airtight container. Roll into oval shapes with making one end pointed to form a nose. Add a few drops of the food colouring (flavourings can also be added at this stage if required). adding enough to produce a fairly stiff mixture.Treacle Toffee 450g (1lb) Soft Brown Sugar 225g (8oz) Black Treacle 110g (4oz) Unsalted Butter 2 tbsp Water 1 tbsp White Vinegar Place the butter. Cut into rounds or form small balls and flatten. the tail can be made from string. Store in an airtight container. Boil about 30 minutes. Peppermint Creams 1 Egg White 450g (1lb) Icing Sugar Peppermint Essence or Oil of Peppermint Beat the egg white until frothy but not stiff. Sugar Mice 1 Egg White 450g (1lb) Icing Sugar Food Colouring Beat the egg white until frothy but not stiff. Sieve the icing. When cold break into squares. Eyes can be formed using silver balls or currants. allow the bubble to decrease. Pour the mixture into a well oiled 18cm (7 inch) sandwich tin. Stirring continuously until it comes to the boil.16 pieces. Heat gently until the sugar dissolves. Store in an airtight container. Remove from the heat. Knead the mixture in to a firm paste and divide into 12 . adding enough to produce a fairly stiff mixture. place in a warm place to dry for 24 hours. Boil the mixture to a temperature of 138° (280° C F).

Pull gently to avoid tearing. hard-crack stage (10 to 15 minutes). Cook over moderate heat. Bring to a boil over moderate heat.5cm (1 inch). combine the sugar. Eat as soon as cool. See: Sugar boiling basics Add the nuts. 15 . golden syrup and cream of tartar into a heavy bottomed saucepan.245° C F) the soft ball stage. water. stirring constantly until light and foamy. Pour the mixture into a 18cm by 28cm (7inch by 11 inch) non-stick baking tray to a depth of at least 2. Immediately pour and spread mixture onto the baking sheet. and butter. Pour the mixture into a 20cm (8 inch) baking tin. butter. Fudge 900g (2lb) Sugar 225g (8oz) Unsalted Butter 1 large tin Evaporated Milk Water (quarter of the volume of Evaporated Milk) Vanilla Essence Place the sugar. to 114 .118° (238 . Remove the pan from heat. stirring constantly with a wooden spoon to dissolve sugar. Remove from the heat to prevent further cooking. Break into pieces. water. lift and pull into a rectangle. Allow to cool a little before marking into squares with a knife. cut into squares and store in an airtight container. to a temperature of 154° (310° C F). milk. Heat gently until the is fully dissolved. at room temperature 2 tsp Vanilla Essence 1 tsp Baking Powder Butter a large baking tray. Quickly stir in vanilla and baking powder into the hot mixture. Rapidly boil the mixture to a temperature of 114 . water and vanilla essence into a saucepan. Honeycomb 225g (8oz) Sugar 300ml (½ pint) Cold Water 1 tbsp Golden Syrup 1 tsp Warm Water ½ tsp Bicarbonate of Soda ½ tsp Cream of Tartar Place the sugar. Remove from the heat and allow to cool for 2 . soft-ball C F) stage. stirring gently.245° on sugar thermometer. lined with silicon paper. Quickly mix the bicarbonate of soda with the warm water and add to the sugar mixture. Boil the mixture without stirring. (Try to avoid splashing mixture onto side of the pan. Allow to cool for a few minutes before marking into bars or squares. In a large heavy bottomed saucepan. as if kept it becomes soft and sticky. then beat rapidly with a wooden spoon until the mixture thickens and becomes rough in texture.) Boil for 3 minutes. to 300° on sugar thermometer. Cool completely on wire rack. set aside. Leave in a cool place to set. stirring occasionally. syrup. Cook over moderate heat. coarsely chopped 170g (6oz) Sugar 170g (6oz) Light Syrup 60ml (2fl oz) Water 3 tbsp Butter.3 minutes.Old-Fashioned Peanut Brittle 340g (12oz) Raw Peanuts or Raw Cashews. With 2 forks. Be careful that the mixture does not burn.118° (238 . heat gently until the sugar has completely dissolved. stirring constantly.

dark chocolate and allow to fully dissolve. 16 . Remove from heat.Cinder Toffee 450g (1lb) Granulated Sugar 300ml (½ pint) Water 50g (2oz) Butter 25g (1oz) Dark Cooking Chocolate (70% cocoa solids) 4 tbsp White Vinegar 3 tbsp Golden Syrup ½ tsp Baking Soda. boil the sugar. sifted Place the butter. Allow to cool slightly and cut into squares. soft-ball stage. for 7-8 minutes or until the mixture is golden brown. Stir continuously. In a saucepan. Bring to a boil. stirring well until bubbles subside a little Pour the mixture into a well oiled 18cm (7 inch) sandwich tin. to a temperature of 138° (280° C F). then drop teaspoonfuls onto waxed paper. to 114 . Beat this mixture until almost hard.245° on sugar C F) thermometer. Add the baking soda. beating continually. Pour the mixture into a greased 20cm (8 inch) baking tin. Almond Crunch 75g (3oz) Flaked Almonds 60g (2½oz) Butter 4 tbsp Honey Melt the butter in a heavy-based saucepan. cut into squares and store in an airtight container. Leave in a cool place to set. When the mixture has cooled a little mark the surface into squares with a knife Christmas Divinity 450g (16oz) Sugar 110g (4oz) Nuts (optional) 110ml (4fl oz) Water 110ml (4fl oz) Syrup 1 egg white.40 pieces. water and syrup while stirring gently. nuts and a pinch of salt. Add a few drops of food colouring if desired. water and vinegar into a heavy bottomed saucepan.118° (238 . Makes about 35 . Add vanilla. See: Sugar boiling basics Pour the sugar mixture over the beaten egg white. stiffly beaten 1 tsp Vanilla Essence Pinch Salt Food colouring [optional] Beat the egg white to the soft peak stage in a large bowl and set aside. heat gently until the butter has melted. Add the sugar golden syrup. Add the honey and almonds and increase to a medium heat.

Acid Drops
450g (1lb) Sugar 120ml (4 floz) Warm Water 1 level tsp Tartaric Acid ¼ tsp Cream of Tartar Lemon Essence Place the sugar, water and cream of tartar into a heavy bottomed saucepan, heat gently until the sugar has completely dissolved. Boil the mixture without stirring, to a temperature of 154° (310° C F). Remove from the heat and immerse the base of the saucepan in cold water to prevent further cooking. Mix the tartaric acid with a little warm water and a few drops of the lemon essence, stirring well. Add to the sugar mixture stirring to ensure that it is fully combined. Allow to cool for a few minutes. Use a teaspoon which has been lightly oiled, place drops of the mixture onto a oiled baking sheet or marble slab. Allow the acid drops to cool and set. Then wrap in cellophane and store in an airtight container.

Sugar Boiling Basics
Always measure the sugar and water exactly. Heat gently, do not allow to boil until the sugar is fully dissolved. Whilst heating stir with a wooden spatula, scraping the bottom and corners of the saucepan. Brush the sides of the saucepan occasionally with a pastry brush dipped in warm water, to prevent a build up of crystals. Never stir the boiling liquid unless directed by the recipe. Ensure that the correct temperature is reached. If using a sugar thermometer, dip it in to hot water before tested the sugar, return it to the hot water after testing. When the correct heat is reached, remove the saucepan from the heat and place on a damp cloth, to prevent further cooking.

Tests for Sugar Temperature
To water test, fill a small bowl with cold water, remove ½ teaspoon of sugar mixture from the saucepan and drop into water. Leave for one minute, then test using thumb and forefinger. Thread 110 - 114° (230 - 238° C F) The sugar mixture will form a fine thread if pressed together then pulled apart. Soft Ball 114 - 118° (238 - 245° C F) The sugar mixture will form a soft ball which can be squashed flat. Hard Ball 118 - 138° (245 - 280° C F) The sugar mixture will form a ball which will hold its shape when pressed. Small Crack 138 - 152° (280 - 305° C F) The sugar mixture will separate into threads that will snap cleanly. Hard Crack 152 - 163° (305 - 325° C F) The sugar mixture will separate into threads which are brittle and hard. Caramel 174° (345° C F) The sugar mixture becomes golden in colour.

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Rhubarb and Ginger Jam
1kg (2lb 4oz) trimmed Rhubarb, chopped 1kg (2lb 4oz) Sugar 600ml (1 pint) Water 100g (4oz) Crystallised Ginger, chopped 25g (1oz) Root Ginger 2 Small Lemons, juice only Trim and chop the rhubarb. Bruise the ginger well and tie in a muslin bag. Place the rhubarb, sugar, lemon juice and muslin bag into a heavy bottomed saucepan and cover with water. Bring to the boil. Boil, stirring occasionally for 15 minutes or until the fruit is tender. Remove the muslin bag. Add the chopped crystallised ginger. Return to the boil and simmer until the rhubarb is clear, stirring frequently. Test for a set, when the setting point is reached, remove from the heat. Skim the surface with a slotted spoon. Pot the jam into sterilised jars.

Rock Cakes Recipe
Ingredients 8oz flour ½ tsp baking powder 1½oz butter 1½oz sugar 1 egg, well beaten a little milk 2oz currants or sultanas Method 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 1520 minutes.

Carrot Cake Recipe
8oz self raising flour 6oz carrots 2tsp baking powder 2tsp cinnamon 5oz soft brown sugar 2oz walnuts, finely chopped 1oz hazelnuts, finely chopped 1 large ripe banana 2 medium eggs frosting (topping) 200g cream cheese 2oz butter, unsalted 3oz icing sugar Method Put all the ingredients for the cake into a food processor and blend until smooth or beat together in a large basin. Bake in a well greased deep cake tin for just under 1 hour. When the cake is cooked, cool it on a metal rack. Cream the butter and icing sugar together and blend in the cream cheese. Use this to cover the top of the cake.

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Somerset Cider Cake Recipe
4oz soft brown sugar 4oz butter 2 eggs (not straight from the fridge but at room temperature) 8oz plain flour ½ a nutmeg grated 1tsp bicarbonate of soda 8floz dry cider Method In a large basin cream the sugar and butter together using a wooden spoon until the mixture is light in colour and fluffy in texture. Break the eggs into a separate basin and beat them. Beat the eggs into the sugar and butter mix. Sift the flour, bicarbonate of soda and nutmeg together and fold into the butter and sugar mix. Slowly stir in the cider. Bake in a well greased 7 inch tin at 190 degrees Centigrade for 1-1 and a half hours.

Brandy Snaps
140ml (¼ pint) Double Cream 55g (2oz) Butter 55g (2oz) Castor Sugar 55g (2oz) Golden Syrup 55g (2oz) Plain Flour 1 tsp Ground Ginger 1 tsp Lemon Juice 1 tsp Brandy [optional] Pre-heat oven to 180° 350° Gas 4. C: F: Grease 2 baking trays. Heat the butter, sugar and syrup in a saucepan, over a moderate heat, stirring occasionally until the sugar has dissolved. Add the lemon juice and remove from the heat. Stir in the flour and ginger, mix until smooth. Add brandy (if used) Place teaspoons of the mixture a few inches apart on the baking tray. Bake until brown and lacy. Allow to cool slightly. Whilst still warm, remove from the tray with a palette knife and wrap around the handle of a wooden spoon, allow to become firm before removing. If not required immediately allow to fully cool and store in an airtight container. When ready the serve, pipe whipped cream (flavoured of sweeten to taste) into the brandy snaps.

Marzipan
450g (16oz) Ground Almonds 225g (8oz) Icing Sugar 225g (8oz) Castor Sugar 2 Eggs 1 tbsp Lemon Juice 1 tsp Almond Essence Whisk eggs, essence and lemon juice. Stir in the sugars and almonds. Use your hands to form the mixture into a ball. Knead well to produce a pliable dough. Wrap in grease-proof paper and refrigerate until needed.

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Buttercream Filling Mix all the ingredients together until smooth and light. seasoning. wiped. adding a little stock or water. Chopped 1 Small onion.Moist Chocolate Cake 170g (6oz) Margarine 170g (6oz) Caster sugar 110g (4oz) Self Raising flour 85g (3oz) Drinking chocolate 3 Eggs. Add the dough lid. Serve with potatoes and a green vegetable. Serves 4 20 . if required Glace Icing 170g (6oz) Icing Sugar 50g (2oz) Drinking Chocolate 2 tbsp Hot Water to mix (approximately) Pre-heat oven to 180° 350° Gas 4 C: F: Grease and line two 8 inch sandwich tins. a little at a time. Fold in the remaining flour and chocolate mixture and stir in the hot water. Cream the margarine and sugar together until light and fluffy. Place the mixture into the tins and smooth the tops. adding a tablespoon of the flour mixture to prevent curdling. mushrooms and bacon together. Sieve together the flour and drinking chocolate. Roll out two-thirds of pastry into a round and use to line a well-greased 2-pint pudding basin. Glace Icing Add the hot water to the sugar and the drinking chocolate to form a thick paste and coat the top of the cake before serving. Lightly knead until smooth. Turn out on to a floured surface. Mix the onion. Place on a stand in a saucepan. Use a knife dipped in boiling water hot to spread the icing. Allow to cool on a wire rack. well beaten 1 tbsp Hot Water Buttercream Filling 110g (4oz) Icing Sugar 50g (2oz) Margarine 50g (2oz) Drinking Chocolate Water or milk. Remove the cakes from the tins. Cover and boil for 2 to 2½ hours. pressing the edges firmly together and sealing with a little water. topping up with boiling water as necessary. and pour round sufficient boiling water to come about half way up the basin. Stir in suet and mix to a fairly soft dough with cold water. Bake for 25 minutes or until the surface springs back when pressed lightly. Tie a circle of greaseproof paper over the basin and cover securely with kitchen foil. Spread on one of the cakes and sandwich together. sliced Pinch of salt Salt and black pepper A little water or stock Sift flour and salt into a bowl. Serves 4-6 Mushroom Pudding 450g (1lb) Mushrooms. Beat in the eggs. and place in the centre of the pudding. Trimmed and sliced 225g (8oz) Self-raising flour 85g (3oz) Suet 4 Rashers streaky bacon.

Bring to a boil. Seasoned Pudding 6-8 Slices of Bread 225g (8oz) Quaker Oats 3 Medium Onions. Fry in hot oil until brown on both sides. Place the onions in a saucepan and with the chicken stock. reserving the liquid Pour the reserved liquid over bread and oats. chicken or game. flour and seasoning. Drain if mixture is too moist. Parsnip Cakes Serves 4 450g (1lb) Parsnips 1 large Egg 8 tbsp Breadcrumbs 2 tbsp Flour 2 tbsp Melted Butter 1 pinch Mace Oil for frying Salt and Black Pepper Peel and slice the parsnips. mixing thoroughly.36kg (3lb) Small Onions 455ml (16fl oz) Vegetable (or Chicken) Stock 235ml (8fl oz) Milk 60ml (2fl oz) Dry Sherry 6 tbsp Flour 3 tbsp Butter 1 tbsp Fresh Parsley. salt and pepper. pour over the onions. Form into small flat. F: Mash bread and onions together Add the egg. Dip into the beaten egg. Mix the butter and flour to form a paste Very gradually add the paste a little at a time. Remove the onions using a slotted spoon and transfer to a casserole dish. Preheat oven to 190° 375° Gas 5 C: F: Add the milk and sherry to the stock and allow to simmer. Serves 6-8. then into the breadcrumbs. chopped 1 Egg. Place mixture into a well greased baking dish Drizzle dripping or oil over top Bake 40-50 minutes. to taste Peel the onions and trim the ends. beaten 1 tbsp Flour Dripping or oil Sage (to taste) Salt & Pepper Boil onions until tender. melted butter. round cakes. Bake for about 40 minutes. simmer for 10 minutes. the onions should be just tender. Slice and serve as an accompaniment to pork. add a little freshly grated nutmeg. soak to allow absorption. Pre-heat oven to 200° 400° Gas 6 C. stirring (whisking) to prevent lumps forming. then boil in salted water until tender. mace.Creamy Winter Onions 1. Add flour. Drain and mash well. Drain well. chopped Freshly Grated Nutmeg Salt and Pepper. 21 . When the sauce is thickened.

Just before serving add the butter and Worcestershire the sauce. F: Bake for 35-40 minutes. Cut through to the centre of each onion from tip to root along one side. Place in a roasting tray. Ease the onions open. herbs and turmeric.Pease Pudding II 1 lb (454gm) Green and Yellow Split Peas 1 Large Onion. sugar. cover and bake for about 40 minutes. pressing it well into the centre. bacon and seasoning. Place on a preheated baking sheet and cut into 4-8 slices. to taste Soak the peas overnight. covered with the damp tea towel to prevent them browning. Place the hazelnuts on a sheet of foil and cook under the grill until lightly brown. 22 . Turn the dough onto a floured surface and knead lightly. Serve hot. grated cheese. drain and leave to cool. Add water enough to reach ½in (12mm) above the peas. Pre-heat oven to 200° 400° Gas 6 C. salt and freshly ground pepper. drain well. Pour off any liquid and transfer to another bowl. Mix in the caraway seeds. Mix the roughly chopped tomatoes with the rice. Mash the cooked potatoes with the butter and cream. F: Peel and grate the raw potatoes. Slice off the tip and root of each onion. Bring slowly to the boil and simmer for 2 to 2½ hours. then drain well. chopped 1 Rasher Bacon. chopped 2 tsp Worcestershire Sauce 1 tbsp Butter Salt and Pepper. Place them to the centre of a clean tea towel. Baked Onions with Nut Stuffing 4 large Onions (each weighing 225-275g (8-10 oz)) 225 g (8 oz) Tomatoes 150 g (5 oz) Long grain rice 110 g (4 oz) Cheddar cheese 50 g (2 oz) Hazelnuts 50 g (2 oz) Pistachio Nuts 1 tsp Turmeric 1 tsp Fresh Basil ¼ tsp Dried Oregano Pre-heat oven to 200° 400° Gas 6 C: F: Boil the onions in their skins for 45 minutes or until very tender. turning often. Stampy 225g (8oz) Raw Potatoes 225g (8oz) Cooked Potatoes. mashed 225g (8oz) Self-Raising Flour 110g (4oz) Caster Sugar 60ml (2fl oz) Double Cream 25g (1oz) Butter 2 tsp Caraway Seeds Pre-heat oven to 200° 400° Gas 6 C. wring hard to extract the starchy liquid. Sift the flour and mix to make a soft pliable dough. nuts. Place the peas in a saucepan and adding the onion. Place into a bowl to stand for around two hours. Serve hot with butter. leaving on the outer skin. stirring occasionally. Place a portion of the stuffing in each onion. Finely chop with the hazelnuts and pistachio nuts. Pease Pudding should have a puree consistency and if too loose raise the heat to reduce the moisture. Cook the rice until tender.

Halve the plums and remove the stones.15 minutes. Bring to the boil and cook rapidly until the setting point is reached. 23 . cooking rapidly until the setting point is reached. Preheat oven to 110° 225° Gas ¼. C: F: Place the sugar in an ovenproof bowl and put it in the centre of the oven for 10 . core and slice the apples and pears.5kg (10lb) 2.900g (1½ . Return to the low heat and cook until the curd will coat the back of a spoon. drying well. removing any stalks. Place all of the fruit into a heavy bottomed saucepan.2 . Place the grated rind of the lemon and the bruised ginger into a muslin bag and add to the jam.2lb) 4 medium Oranges or Lemons 450g (1lb) Caster Sugar 225g (8oz) Butter 5 Eggs Thinly peel the rind and squeeze the juice from the fruit. Place all of the fruit into a heavy bottomed saucepan and simmer gently for 10 minutes.6kg (7 . Place the rind and juice into a double boiler (a bowl placed over a saucepan of boiling water).7kg (6lb) Raspberries Pick over the raspberries. The jam is then ready for potting.8lb) 900g (2lb) Cooking Apples 900g (2lb) Pears 900g (2lb) Plums 2kg (4½lb) Sugar 25g (1oz) Root Ginger 1 Lemon Water Peel. Orange or Lemon Curd Makes: 700 . Remove from the heat. stir until fully dissolved. Remove from the heat and blend with the strained and beaten eggs. add just enough water to cover the base.7kg (6lb) Sugar 2. Add the sugar and butter. add the sugar. Bring to the boil. Skim the surface if necessary and pot. Keeps for 2 weeks or 4 weeks if kept in a refrigerator Raspberry Jam Makes: 4. until fully dissolved. Pot and seal as for jam. cook over a low heat until the sugar is fully dissolved.High Dumpsy Dearie Jam Makes: 3. until tender and the juices are running. cook for about 15 minutes. Cook for 40 minutes or until the fruit is tender. wash if necessary. Add the juice of the lemon.3. Remove the pan from the heat and stir in the sugar.

Strawberry Jam Makes: 4. Place the fruit and just enough water to cover into a heavy bottomed saucepan.25 minutes.1. add the sugar.4lb) 900g (2lb) Rowan Berry 900g (2lb) Crab Apples 1.7kg (6lb) Strawberries 2. allow to cool slightly then pot. Place the sugar in an ovenproof bowl and put it in the centre of a pre-heated oven for 10 . until fully dissolved.15 minutes until the setting point is reached. until tender. Place the strawberries into a heavy bottomed saucepan with the juice of the two lemons. Wash the whole crab apples. add 450g (1lb) of sugar for each pint (600ml) of liquid. Preheat oven to 110° 225° Gas ¼. Place the juice back into a heavy bottomed saucepan.8kg (3 .15 minutes. covered for 20 .15 minutes until the setting point is reached. Remove the pan from the heat and stir in the sugar. stirring until fully dissolved. drying well.15 minutes. removing any bruised parts. removing any stalks.5kg (10lb) 2. do not squeeze as this will cause the jelly to become cloudy. drying thoroughly. until tender and the juices are running. 24 . allow about 4 hours for this.Rowan Jelly Makes: 1. Cook the strawberries over a low heat for about 15 minutes. Skim the surface if necessary. Strain through a jelly bag or muslin cloth.8lt (3 pints) Water Sugar Pick over the rowan berries. Measure the volume of the liquid. wash if necessary. Bring to the boil and simmer. C: F: Place the sugar in an ovenproof bowl and put it in the centre of the oven for 10 . Bring to the boil and cook rapidly for 10 .7kg (6lb) Sugar 2 Lemons Wash and hull the strawberries.4 . Bring to the boil and cook rapidly for 10 . Skim the surface if necessary and pot.

Store in a cool dark place. place a disc of waxed paper on surface of the contents after filling to form a seal. remove and hold over the jam.5 minutes. Place the plastic or cellophane top on. Potting Jams and Preserves Thoroughly wash the jars. If using screw tops. rinse and drain on a clean towel. once the contents has cooled. Place 1 tsp of jam on the saucer and leave to cool for a minute. place the lid on immediately. Temperature Using a thermometer. if it wrinkles it is ready.Setting and Potting Preserves To test the setting point of jam: Flake Test Dip a wooden spoon into the jam. Once filled do not move or tilt the jars until the contents is set. the setting point has been reached. Saucer Test Chill a saucer in the fridge for a minute.30 seconds. Sealing the jars whilst the contents is hot will prevent the growth of mould. C: F: Fill the jars with the jam or preserve to the top of the jar (it will shrink during cooling). It is best to pour the jam or preserve down the inside of the jar whilst filling to prevent any air bubbles forming. It is wise to label the jars with details of the contents and date produced. unless otherwise stated. If covering with plastic or cellophane. Preheat oven to 110° 225° Gas ¼. 25 . twisting it a couple of times to cool the sticking jam. place the dried jars into the oven for 3 . if the drops run together and for flakes that hang from the edge of the spoon for 15 . Most preserves will keep for between six and twelve months. Let the jam fall from the spoon. the temperature should be 105° (220° C F). Push the surface of the jam with a fingertip.

Preheat oven to 190° 375° Gas 5 C: F: Bake for until lightly browned. return to the cleaned bowl and scald with boiling water for 2 minutes. Place a plate on top to prevent the onions from floating to the surface and leave for 24 hours. Leave for 6 . Roll the dough into 1/8-inch thickness.5lt (8 pints) Water 450g (1lb) Salt Second Brining 4.135kg (2lb 8oz) Flour 225g (8oz) Butter 225g (8oz) Sour Cream 225g (8oz) Sugar 2 Eggs. Mulled Ale 1. Add brandy and more sugar and flavouring if necessary.2lt (2 pints) Spiced Vinegar 450g (1lb) Salt Place the peeled onions into a large bowl and cover with brine. Allow to cool for a minute. 26 . Cover the onions with the second solution of brine.18 hours. remove biscuits to wire racks to cool. Remove the onions and drain thoroughly.7kg (6lb) 2. beat until light and fluffy. Drain the onions. gradually adding sugar. mix thoroughly.7kg (6lb) Pickling Onions 4. Place a plate on top to prevent the onions from floating to the surface and leave for 12 . beat well. Refrigerate for 2-3 hours. cream the butter. Place on onto a lightly greased baking tray. baking powder and salt. heat but do not allow to boil. Add the sifted flour. Place into jars and cover with the cold vinegar.14lt (2 pints) Ale 1 glass Brandy or Rum 1 tbsp Sugar Pinch Ground Cloves Pinch Ground Nutmeg Pinch Ground Ginger Place all of the ingredients except brandy (or rum) into saucepan. made from the salt dissolved in the water. Add egg and vanilla extract and sour cream. made from the salt dissolved in the water. serve at once.Pickled Onions Makes: 2.5lt (8 pints) Water 1. cut into shapes. beaten 2 tsp Baking Powder 1 tsp Vanilla Essence 1 tsp Baking Soda ½ tsp Salt In a large bowl.8 weeks to allow the flavour to mature Old Fashioned Biscuits 1.

stir well.5lt (8 pints) Water 450g (1lb) Demerara Sugar 2 Lemons 25g (1 oz) Cream of Tartar 15g (½oz) Brewers or Wine Yeast Wash and drain the nettles. Finely peel the lemons. Allow to cool to about 21° (70° remove a little of the liquid and mix with the yeast. The beer should be ready to drink after one week. release the wire slightly and re-secure.) Strain the liquid into a large container with the lemon rind and juice and cream of tartar. Place a layer of sloes into a 1. Leave in a warm place 21° (70° for 3 days. Strain lemon juice into punch bow. Pour the liquid into a bottle and tightly cork. Shake the jar 2 .2lt (2 pint) preserve jar. until the liquid is clear. but do not boil. Crush in saucepan. boil for 15 minutes.3 times per week for the first three months. rum and boiling water. brandy. Nettle Beer 900g (2lb) Young Nettle Tops 4. removing only the outer waxy layer. Secure the corks with wire. Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic. C F) Strain the liquid into strong bottles and cork. If the corks begin to rise. Leave undisturbed for 6 months. Strain the liquid several times through layers of muslin or filter papers. Pour over the gin. squeeze the juice. Seal the jar tightly and leave in a cool dark place. Add the spices. Store for another six months in a cool dark place before drinking. leaving a little play (for possible expansion) Store the bottle in a cool dark place. ending with a layer of sugar. add a layer of sugar. 27 . stir the yeast mixture C F). (This may be done in batches if you do not have a large enough saucepan.Hot Punch 600ml (1 pint) Boiling Water 300ml (½ pint) Brandy 300ml (½ pint) Rum 1 Large Lemon 50-85g (2-3oz) Sugar Cubes Pinch Ground Cinnamon Pinch Grated Nutmeg Pinch Ground Cloves Rub sugar on rind of lemon to extract all zest. continue layering. Serve immediately Sloe Gin 600ml (1 pint) Gin 350g (12oz) Ripe Sloes 160g (6oz) Sugar Wipe the sloes and prick each of them several times with a sharp needle or fork. Place the nettles and water into a large saucepan and bring to the boil. into the liquid. Add hot liquid. Heat gently.

This is really nice topped with a handful of watercress with a drizzle of basmatic vinegar. Add the beaten eggs and flour to the mixture. butter and mixed spice into a saucepan. sugar. Bring to the boil. mixing thoroughly. Bean curry. cider. Mushroom Burger 1 or 2 large flat field mushrooms 1 crushed garlic clove a splash of olive oil a cheese slice put the mushrooms on a baking tray sprinkle with crushed garlic & oil put in oven @180c for about 10 mins. add the curry paste and cook for a couple of minutes. To serve put in a burger bun or half ciabatta. C: F: Line a 20cm (8 inch) cake tin with buttered greaseproof paper. Pre-heat oven to 180° 350° Gas 4. stirring well. 1 medium onion 1 can chick peas 1 can kidney beans 1 can butter beans 3 tablespoons curry paste (pataks balti paste is what I use) 1 can chopped tomatoes Fresh chopped coriander Chop the onion. Allow to cool completely. 28 . It's best with organic brown rice. Drain and rinse the beans and add to the pot. Remove from oven & put cheese slice on top & return to oven for a few mins to melt cheese.Worcester Cider Fruit Cake 450g (1lb) Mixed Dried Fruit 255g (9oz) Self Raising Flour 235ml (8floz) Cider 170g (6oz) Brown Sugar 110g (4oz) Butter 2 Large Eggs 1 tsp Mixed Spice Place the dried fruit. cook it gently in some olive oil. Bake in the centre of the oven for 1 hour 20 minutes or until the cake is easily pierced with the tip of a knife. Cook in the oven medium heat for about an hour. Add the chopped tomatoes and the coriander.

cover. then stir in the remaining olive oil. Place the sliced tomatoes on top. Cover with water about an inch above the lentils and simmer. or until the lentils are tender. finely chopped 2 cloves garlic. Stir the spinach into the lentils. • Rinse the lentils in cold water and add them to the saucepan. • Place the spinach in the pan on top of the lentils. and heat for 30 seconds. line the bottom with half the potatoes. • Ladle the lentils into bowls. cover with the rest of the potatoes. (peel them and slice them thinly) 500g fresh spinach 200g mozzarella cheese (grated) 4 tomatoes (sliced) 3 eggs (beaten) 284ml carton of whipping cream (naughty I know!) Oven needs to be at 180c/350f Boil the potatoes in water for five minutes then drain. Bake in the oven for 55 minutes Lentils With Spinach and Roasted Peppers Makes 4 servings 4 Tbsp. whisk the egg and cream together and pour over the whole lot. Add the garlic and continue cooking until the onion and garlic are softened. 29 . for 35 minutes. Add the wine and boil for 10 seconds. of olive oil in a medium saucepan. finely chopped 1⁄2 cup white wine 6 oz. puy lentils (or other lentils) 1 bay leaf 1 sprig rosemary Sea salt Freshly ground black pepper 1⁄4 lb. but not browned. Cover with the spinach and half the cheese. Season with salt and pepper. cook the spinach in boiling water for five minutes then drain. spinach. washed Basil leaves • Heat 2 Tbsp. and sprinkle the rest of the cheese. Add the onion and sauté for 2 minutes. along with the bay leaf and rosemary.Mozzarella-topped Spinach and Potato Gratin (this'll serve four) 600g potatoes. grease a large casserole dish. covered. Place a roasted pepper half (see recipe) in the centre of each dish and garnish with torn basil leaves. olive oil 1 large onion.

Add the onion and garlic and sauté for 2 minutes. remove the central white core and seeds. or until the peppers have F softened. of olive oil and a squeeze of lemon juice to the risotto. and top each serving with a handful of arugula and a few pumpkin seeds. Stir the risotto at a simmer until all the liquid is absorbed. finely chopped 2 cloves garlic. Add the pumpkin seeds and toast for 30 seconds. olive oil 1 large onion. • Place 4 cherry tomato halves flat side up in each pepper. peeled 16 fresh basil leaves Sea salt Freshly ground black pepper 8 cherry tomatoes. of olive oil in a frying pan. for 1 to 2 minutes. Season with salt and pepper. 30 . Cover with basil leaves and season with salt and pepper. stirring. Also heat 1 Tbsp. but leave the green stalk in place. Sauté the mushrooms until soft then stir them into the risotto. Add the quinoa and continue stirring and adding cups of stock. of olive oil in a clean frying pan over low heat. Roasted Peppers Makes 4 servings 2 large red bell peppers Olive oil 4 cloves garlic. • Heat 1 Tbsp. pumpkin seeds 1⁄2 lemon 2 cups arugula • Heat 2 Tbsp. of the olive oil in a saucepan over medium heat. halved • Halve each pepper lengthwise. spoon it into bowls. • Add one cup of stock.Field Mushrooms and Quinoa Risotto Makes 4 servings 5 Tbsp. until the risotto and quinoa are creamy and soft. • Cut each clove of garlic into 2 or 3 slivers and place in the bottom of the pepper halves. • Add 1 Tbsp. • Bake at 350° for 30 minutes. Rub the outside of the peppers with olive oil and place on a baking sheet. minced 2 cups risotto rice 5-6 cups vegetable stock 1⁄2 cup quinoa Sea salt Freshly ground black pepper 1⁄2 cup flat field mushrooms 2 Tbsp. Drizzle with olive oil and season with a little more salt and pepper. Add the rice and cook. cut side up.

and pulse for 10 seconds.Baba Ghanoush With Toasted Bread Triangles Makes 4 servings 2 eggplants 6 Tbsp. Arrange the bread around the dish and serve. Spoon the baba ghanoush into a bowl in the middle of a serving plate. Chicken Stock Chicken Bones Bayleaf Onion Pepper corns Water Simmer for at least 3 hours. 31 . Place 4 Tbsp. • Toast the bread and cut it into triangles. salt 2 pinches hot paprika Sea salt Freshly ground black pepper • Cut the eggplants lengthwise and score the flesh in a crisscross pattern. until the flesh is soft. Turn the eggplants over and briefly sear the skins. Cool. olive oil 2 Tbsp. • Place the eggplants cut side up in a baking dish and cook at 350° for 15 to 30 minutes. Add salt and pepper to taste. and a pinch of paprika. lemon rind and juice. tahini. Leave to cool & skim off the fat before use. peeled and crushed in 1⁄4 tsp. Vegetable Stock 2 Onions 2 Leeks 2 Carrots 2 Large Tomatoes Sprigs Parsley Water Cress Salt Pepper corns Water Simmer for 2 hours. tahini Grated rind and juice of 1 large or 2 small lemons 2 cloves garlic. Place the eggplants in the pan cut side down and cook until the flesh is golden brown. Sprinkle with the remaining paprika. garlic. olive oil in a frying pan over medium heat. F • Place the eggplants in a food processor with the remaining oil.

OR Gently heat the berries. The case is now ready for filling. This also helps seal the case and prepare if for the filling. Besides. Lay it in the pastry case so it comes up the sides a bit. Likewise. Place back in the oven for another 2–3 minutes to finish. Pastry with sugar in it will cook very quickly and can burn easily. Check thickness of Jam & set in jars. Some cooks like to prick the bottom of the pastry with a fork before baking blind.. When the case is a sandy colour. 5. 3. 2. The pastry should then rest in the fridge while you preheat the oven. 32 . Make the pastry (or use ready-made) and line a tin. it tends to ‘melt’ and slide down the sides of the dish before setting. A good way to tell if a shortcrust pastry case is done is to rub gently with your third finger then rub against your thumb. you're guaranteed a crisp. The idea is to weigh the paper and pastry down to prevent it from rising up during baking. Tip in some ceramic baking beans (these are made especially for this purpose and can be bought in kitchen shops) or just use some dried beans or rice. usually 190–200C/375–400F/gas mark 6–7. By baking the pastry before adding the contents. glass or ceramic pastry or pie dish. Make sure the oven is up to the correct temperature before baking the pastry. so watch it carefully. Bring to the boil until setting point is reached & allow to cool and settle. Place on a baking sheet (this makes it easier to remove from the oven when hot) and tear off a sheet of baking parchment or greaseproof paper. any holes in your pastry can allow a liquid filling to seep out before it sets. like fine sand. non-soggy pie case How many times has your home-made quiche or tart fallen apart because of a soggy pie case? The simple way to avoid this common problem is blind baking: fully pre-bake the pastry then cook the pie or tart again with the filling in place.Mum’s Sausage & Onion Meal Sausages Gravy Onions sliced Bacon Slices (optional) Put all ingredients into saucepan. Bring to boil & boil for approx 1 hour. remove it from the oven and gently lift off the paper and baking beans. Bake blind ‘Baking blind’ means cooking a pastry case without any filling. bring to a boil 500g sugar and 250 ml water per kg of fruit. How to. 4. Reduce heat and let simmer for a few minutes more. Most pastries will cook in about 9–12 minutes. you can paint the base with egg white and pop it back in the oven for a minute or two. jam sugar. return to the boil & let cook 25 minutes more. 1. chopped ginger & a halved lemon in a pan until the sugar is dissolved. Most pastries should cook at a fairly high temperature. Wrap bacon slices around sausages first. In a pot.. It should feel slightly gritty. Place fruit into the syrup. Cook’s tip: Always keep the off-cuts of raw pastry and use it to patch any small cracks or holes that may develop during baking. Serve with potatoes & peas etc Physalis Jam Physalis Oranges Sugar Water Wash & weigh fruit (equal weights of physalis & Oranges}. but I find this unnecessary. If not.

into rectangular shape about 28cm long. Replace vanilla with 1 teaspoon grated lemon rind. Bake at 180 C for 50 mins. cover and place in the fridge. ground almonds and the remaining tarragon. Add ¼ teaspoon softened butter. Add mashed banana & mix thoroughly.5cm each. white or wholemeal 55ml (2fl oz) Sunflower Oil 4 Garlic Cloves 4 tbsp Sherry 2 tbsp Worcestershire Sauce 2 tbsp Fresh Tarragon 1 Egg. or dust with icing sugar. In the same pan then add the whole mushrooms to with the remaining crushed garlic and half the tarragon and cook on a fairly high heat. Stir soda into hot milk and add to creamed mixture. beaten for glazing Salt and Pepper to taste Roll out the pastry into two rectangles. add a little water or sherry if the mixture is too dry. Continue until the mushrooms are cooked through. Repeat for the second wellington. adding the breadcrumbs. crossing them over (you can tug lightly at the strips if you need to) so the mix is snugly wrapped up. In a food processor or blender. Chop the onions. Season with salt and pepper.Banana Cake 125g Butter. Replace water with lemon juice. Sift flour and baking o powder. reserving all the mushroom juices. 7cm wide and about 5cm high. Remove the pastry from the fridge. Blend or process the onions and mushrooms until smooth. beating well after each addition. Leave in tin for 10 mins before turning out onto wire rack. The strips should now be about 2cm apart. Flavour with vanilla essence. Fold into mixture. Remove onions from the pan and reserve. 23x30. 2 tablespoons) water to mix to a spreadable consistency. add the sherry. Turn into a greased & lined 20 cm round cake tin. Set aside. Halfway through cooking. softened 2 eggs 2 cups mashed bananas ¾ cup sugar 1 tsp baking soda 2tbs hot milk 2 cups plain flour 1 tsp baking powder Cream butter & sugar until light & fluffy. The mixture should hold its shape when formed with the hands. Repeat on the other side. blend the cashews with the reserved juices to a smooth purée. Add a few drops of yellow food colouring if desired. Glaze generously with beaten egg. Mushroom and Nut Wellington 680g (1lb 8oz) Onions 565g (1lb 4oz) Puff Pastry 450g (16oz) Chestnut Mushrooms 340g (12oz) Cashew broken pieces 340g (12oz) Ground Almonds 170g (6oz) Fresh Breadcrumbs. make diagonal cuts at a 45-degree angle. Sauté in the oil in a large frying pan with half the crushed garlic for at least 20 minutes or until deep golden. Add sufficient water (approx. this time starting at the top right hand corner and cutting down towards the centre. Place upon a floured baking tray. Bake in the preheated oven for 35 to 45 minutes until golden. Fold in the end pieces first. Divide the mixture in two C: F: and place half on a sheet of pastry. Mix all the blended ingredients together in a bowl. Allow to cool for a few minutes before placing on a serving dish. Then draw a strip over from the left. then one from the right. Chocolate Icing Sift 2 cups of icing sugar and 1 tablespoon of cocoa powder into a bowl. Lemon icing Omit cocoa powder. Pre-heat oven to 220° 425° Gas 7. 33 . starting from the left hand corner of the pastry towards the purée mixture. Add eggs one at a time. Using the point of a sharp knife. When cold ice with lemon or chocolate icing.

Season & drizzle over the remaining oil. halved 2 cloves garlic 1 small potato. Put the tomato pulp & garlic into blender or food processor with the cooked potato & potato stock. boil potato in ½pint water until tender. Stir the contents until the potatoes are done. Roast for 30 minutes. Mix well. Sauté the onion until it is brown & then add the potatoes & a little salt. Stir in the sugar. 1 115ml (4 floz) Gin 115ml (4 floz) Mandarin or Sweet Orange Juice 115ml (4 floz) Double Cream 60ml (2 fl oz) Strawberry Syrup Chill. Meanwhile. Skin the tomatoes & garlic. peeled. 1 chopped green pepper 1 chopped onion 2-3 cloves garlic 1 tbs Olive oil ½ pt tomato juice Salt. Lightly oil a roasting tin. Add a little extra stock if the soup is too thick. o Gazpacho 1 ½ lbs tomatoes. add tomato juice and refrigerate for 4 hours. Add the garlic cloves. Blend until smooth.Spanish Omelette ½ lb potatoes ½ cup oil 6 eggs 1 onion Peel potatoes. skinned. pepper 2tbs Tarragon or wine vinegar Combine all ingredients except tomato juice in a blender or food processor. Chop onion. Classic Tomato Soup 2tbs olive oil 2lbs tomatoes. Transfer to a large bowl. strain and serve. peeled & sliced 1 tsp sugar Pre-heat oven to 190 C. wash thoroughly & cut into thin slices. shake. 1 cucumber. Reserve the potato water. Turn the heat up under the frying pan and add the egg & potato mixture. Transfer to a saucepan. add a pinch of salt and then the potatoes & onions. Wimbledon Cup 115ml (4 floz) Pimm’s No. Arrange tomatoes cut side up in the roasting tin. and puree until smooth. Beat the eggs. Brown on one side & then turn the omelette over to brown it on the other side. Heat oil in a frying pan and then add onion. Serves 4 34 .

Add sugar and 1 ¼ pts vinegar and boil for 15 minutes.Carrot Soup 3oz butter 12oz carrots 1 large peeled potato 2 pts stock 1 large onion 1 bay leaf salt & pepper bunch fresh herbs grated nutmeg Melt butter and cook chopped vegetables until soft but not brown. Pour in the stock and stir to mix. 325 F. Transfer onions & mushrooms to an ovenproof casserole dish. Mix turmeric. Add the barley. Remove bayleaf and herbs and purée or pass through a coarse mouli-legumes. 35 . gas mark 3) Melt the butter in a frying pan. salt & pepper. Allow to cool & put in jars. o o Runner Bean Chutney 2lb Runner Beans 4-5 Onions 1 ½ lbs Demerara sugar 1 ½ tbs turmeric 1 ½ tbs mustard 1 ½ tbs cornflour 1 ½ pts vinegar Peels and slice beans. Barley & Mushroom Casserole 2oz butter 2 onions chopped 8oz mushrooms. sliced 8oz pearl barley ¾ tsp salt ¾ tsp black pepper 300 ml stock Preheat Oven to warm (170 C. Boil beans & onions in saltwater (enough to cover them) until tender. bay leaf. salt & pepper. Strain & drain beans and onions. herbs and nutmeg. Simmer for 30 minutes on the hotplate. then cut up small or put through mincer. Cover the casserole and cook for 40 mins or until the barley is tender and the liquid absorbed. cut onions up small. Serve with chopped parsley. mustard and cornflour with the other ¼ pt vinegar & add to beans & boil for another 15 mins. Add mushrooms and cook for 3 mins. Add onions and cook until golden. Add stock.

When brown (not burnt) add the fried mixture to the boiling potatoes & let the curry boil away. Season with salt & pepper. salt & pepper. or it leaves trails behind the whisk when you move it around mixture. This will keep for several days in a fridge. chopped 1 onion. Add chilli. o 36 . cauliflower. allow to cool & enjoy. Put milk in bowl & whisk until it’s double the starting consistency. Take out of oven (carefully). When ready serve with brown rice. cinnamon (not too much). potatoes & boil. paprika & bay leaves. Leave to soak for ½ hour. Add sugar & whisk until it is all mixed in & the consistency is the same as above. 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. Gypsy Tart 1 10 inch pre-baked shortcrust pastry case 9 tbs Evaporated milk (chilled) 18 tbs Dark brown sugar Preheat oven to 150 C. (turmeric can be added here). Cover & chill until required. (1/2 of this is plenty). Pour mixture into pastry case & bake in oven for approx 15 mins.Vegetable Curry 2 med potatoes 1 clove Garlic. MEANWHILE Fry onions & garlic on medium heat till brown with a sprinkling of mustard seeds. add oil and season to taste with lemon juice. Finely chop the onion & mix with wheat. cloves. Drain & rinse well. Mix herbs and wheat well together. chopped 1 or 2 tomatoes ½d or ¼d ¼-1/4 cauliflower salt & pepper ½ tsp paprika ½ tsp chilli powder Black mustard seeds Cloves Cinnamon sticks Bay leaves Creamed coconut block Water & cooking oil Add water to coconut block & add tomatoes.

Place under a hot grill until golden brown. Strain & bottle. Elder flower Cordial (24hrs) 8 elderflower heads 600ml boiling water 400g caster sugar 1 dssp citric acid 1 lemon. NOT METAL. Put into large bowl with sugar and citric acid. Pour the vegetable mixture into shallow heatproof dish and top with a layer of potatoes. Allow to cool & pot. Dilute to taste. Season to taste. Fry until golden brown on each side & cooked through. Vegetable Gratin 1lb pkt frozen mixed veg 500g pkt cheese sauce mix 1lb potatoes. thinly sliced 2 oz cheese grated 1oz butter Cook the mixed veg in boiling water. Make up the cheese sauce as directed. Drain. Stir in stuffing & egg. until sugar has dissolved. Using floured hands. Pour on boiling water and stir with spoon. Pour this over the elderflowers and leave to stand for 24 hours. For a quick & easy snack cook from frozen. Stir in mixed veg & heat through. Brush with melted butter and sprinkle with cheese. Blackberry & Apple Jam Blackberries Apples Sugar Pick blackberries & put in a pan with a little water to start off. Strain & bottle. Leave overnight. Orange & Lemon Squash 1 juicy lemon 1 ½ lbs sugar 2 juicy oranges 1 oz citric acid 3 pts boiling water Cut fruit in half lengthways & slice thinly. Drain. 37 . peeled & cooked flour salt & pepper 2 tbs oil Make up the stuffing as directed. Put in pan & cook rapidly until set. divide mixture into 6 portions & shape into round cakes. Soil slowly & strain. grated & squeezed Dissolve the sugar into the water & stir in the citric acid. Cook the sliced potatoes in boiling salted water. Measure juice: 1 pt juice – 1lb sugar & 1lb apples. Chill. The potato cakes may be frozen separated by small circles of greaseproof paper.Apple & Herb Potato Cakes 3oz Apple & Herb stuffing mix 1 egg 1lb potatoes. Mash potatoes.

Cool and finely chop. Stir until sugar is dissolved. Fill the cannelloni with the ricotta and spinach mixture and place into a large ovenproof dish. cover with aluminium foil and cook in a preheated oven at for 30 minutes. 38 . Return to the heat and bring to the boil. 4. Pour boiling water over. Prepare the béchamel sauce: Melt the butter in a large pan. 60ml (4tbsp) Parmesan and seasoning. Remove from the heat and add the milk. sparkling mineral water or lemonade & serve with slices of lemon & sprigs of mint. 5. Remove the aluminium foil and cook for a further 15 minutes until brown.Ricotta and Spinach Cannelloni A traditional Italian recipe for cannelloni using spinach and ricotta seasoned with nutmeg and baked in a creamy béchamel sauce. Transfer to a large bowl and add the ricotta cheese. Spoon over the béchamel sauce. 2. stirring continuously. Elderflower Cordial (5 days) 20 elderflower heads 1 lemon (sliced) 2 tsp citric acid 3 ½ lb sugar 3 ½ pts boiling water Put all dry ingredients into clean pan. C. Sprinkle over a generous helping of grated Parmesan. stirring until the sauce thickens. Add the spinach leaves and cook for 4-5 minutes. Remove from the heat and season with salt and ground nutmeg to taste. fresh or frozen 450g (1lb) Ricotta cheese 50g (2oz) freshly grated Parmesan salt and freshly ground black pepper For the béchamel sauce: 50g (2oz) butter 50g (2oz) plain flour 600ml (1pt) milk nutmeg. 3. Stir twice daily for 5 days. Dilute with water. Strain through muslin & bottle. Diluted. Skim. What You Will Need Ingredients: 250g (9oz) Buitoni Cannelloni 25g (1oz) butter 1 garlic clove. Preheat the oven to 200° 400° Gas Mark 6. Cover with a cloth or lid. The cordial can be frozen in plastic bottles (leave space for expansion) Fresh cordial can be refrigerated for up to 2 weeks. finely chopped 450g (1lb) spinach leaves. stir in the flour and cook for 1 minute. F. Heat the butter with the garlic in a pan and fry for 1-2 minutes. to taste How To Make It 1. this can be made into a refreshing sorbet.

Spoon Mixture into cake tin. icing sugar & milk until smooth.Elderflower Champagne 6 elderflower heads 1 ½ lb caster sugar 2tbs white wine vinegar 1 lemon (rind & juice) 1 gallon of boiling water Place the elder blossoms in a large container. Strain into a saucepan & bring to the boil. Grease a 900g/2lb loaf tin & line with greaseproof paper. Plastic corks are best. Beat the remaining butter. Boil rapidly until setting point reached. Strain the infusion into sterilised bottles and seal. Cover & leave for another 6 days. o o Crab-apple Jelly Crab-apples Sugar Wash crab-apples. Elderflower Wine ½ carrier bag elderflowers 1 lemon 1 orange 1 gallon boiling water 3lb granulated sugar 1oz yeast Place flowers and juice & grated rind of lemon & orange in a large container. Add a gallon of boiling water. making a slight well in the centre. wine vinegar and lemon juice and rind. Divide into 2 bowls. Spoon both buttercreams over the top of the cake. Turn out onto wire rack & cool. Leave for four days. Storing the bottles in a cool place. Cover with water. Allow to cool & then pot. stir gently. then leave for 24 hours covered with a clean cloth. Beat together eggs. Choc-Orange Cake 3 eggs 5oz SR flour sifted 1oz cocoa poder sifted 6oz caster sugar 9oz butter. Cook until soft. Should be drinkable about 6 months later. Remove stems or blossom ends. Pour into a container over the sugar and stir until dissolved. When lukewarm add yeast. Cut into halves & remove seeds. Bake for 40 minutes. Pour on boiling water. Sprinkle over the sugar. 39 . flour. Swirl gently with a palette knife. Bottle when airlock stops bubbling. stirring daily. Level the surface. Drain through muslin. cocoa. or until spongy to the touch. Pour into a demi-john & fit an air-lock. caster sugar & 6oz butter for 2 mins or until blended. Leave the champagne to settle for 2 weeks before drinking. Use 1lb sugar per 1pt juice. softened 6oz icing sugar sifted 2 tbs milk 1oz choc orange melted Preheat oven to 180 C/350 F/gas 4. do not pare. Fold the melted chocolate orange into one buttercream.

insert an airlock. 4) Add sugar and yeast and lemon juice and leave to ferment (bubble) in a warm place. leave to ferment to a finish in a warm place. 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. Pour into the fermentation jar. well covered in a warm place. leave for 6 months. variation: For sugar beet wine substitute sugar beet for parsnips. filling the cask completely. fill to just below cork.5 oz root ginger (Optional) 2 lemons 1 gallon water 3 lb sugar sherry or burgundy yeast Boil the parsnip. Leave for 4 days to infuse. Apple or Pear wine 4 lb pears 8 pints boiling water To each gallon juice: 3lb sugar juice from 2 lemons 1/2 oz. stir well. 9) Pour into bottles.Parsnip wine (Country summer style) • • • • • • • 4 lb parsnips scrubbed and sliced 1 orange 0. yeast 1 Cut the fruit into pieces . press well to extract juices. Do not over boil. then siphon off into bottles. remove jar to cooler place for a week or so before siphoning off into a clean storage jar. 40 .do not peel or core. strain the liquid on to the sugar and stir well. 6) Leave it for a day or two 7) Strain through a flannel or very thick muslin into a cask. If the wine is not clear re-strain with thicker material and add fining to help clear the wine. 2) Pour over the boiling water. When lukewarm add the previously activated yeast and the fruit juices. 3) Strain off the juice and measure. 5) When bubbling ceases. 8) Cork and leave for 6 months. cork and store in a cool dark place to mature for another few months at least. leave for 24 hours.

Ingredients pulp left over from above Sugar 8 lb (3. If you intend to keep the wine for more than a month or two then add 1 Campden tablet per gallon and leave for 9 months. the second batch is a lighter wine. Ingredients Rice (long grain) 5 lb (2. This is the good bit.5kg) Sugar 10 lb (4. Fit air locks and keep them in the warm room until fermentation stops.5 litter) jars.5 litters Dissolve the sugar in some heated water taken from the 3 gallons. If you are adding a cup of cold tea do it now (no milk of course). The method used here makes two batches of wine.5kg) 3 Lemons 1 Orange (This can be substituted for the same quantity of pure apple juice) 1 cup of strong cold tea (Optional. (note you could use table spoons of citric acid instead). Stir daily for 21 days then strain through a fine sieve into three 1 gallon (4.5 gallons of cold water plus the lemon & orange juice.5 gallons water 2 Lemons 1 orange 1/2 cup of cold tea (Optional) Dissolve the sugar in a gallon of hot water and pour on to the rice and raisin pulp left over from above.Rice & Raisin This is a medium wine that needs only the items you can easily by at the super market (excluding the wine yeast and wine filter of course).5kg) 2. Now allow this liquid too cool and then pour over the rice and raisins (do not chop or mince the raisins). Then add the lemon juice and orange juice. If you are using cold tea add it now. Now add the remaining water and sprinkle on the yeast and its nutrients. Sir ands leave to ferment in a warm room. Sprinkle on the yeast and its nutrients and follow the procedure as above. this is to add the tannin normally found in wine) Wine yeast and nutrient 2 oz 50g Water 3 gallons 13. Having kept the pulp of rice and raisin we are now ready to use this again to make a lighter wine.25kg) Raisins 3 lb (1. add 1. This not only allows you to have a variety for different taste but by blending the two you can home in on the balance you like best. 41 . Filter the wine through a wine filter and it is ready to drink straight away.

5 gallons (20 litters) of must. Press flaked almonds onto side. This wine is best drunk at Christmas the year it is made when fresh and fruity. pectolase and 5 dissolved Campden tablets. the fermentation is conducted at a temperature of 18-21C (65-70F). Fold in ground almonds & breadcrumbs.8kg) strawberries 2 cans (2kg) concentrated grape juice 11lb (5kg) sugar Pectolase yeast (Tokay) and nutrient water to 5 gallons (22. Cover and soak for three days.Summer fruits Social Wine For 5 gallons (22. Fold into nut mixture. Transfer mixture to tin. Summer Fruit Gateau 4oz caster sugar 3 eggs separated 5oz ground almonds 1tbs dried white breadcrumbs Topping 8 fl oz whipping cream 2oz toasted flaked almonds 4oz cherries 1 kiwi fruit peeled & sliced 3oz strawberries hulled & halved 1 peach skinned & sliced 1tsp powdered gelatine 3 fl oz white grape juice Preheat oven 180 C/350 F/Gas 4. Whisk 3 oz caster sugar with egg yolks until thick & pale. If the wine is started in July or August. Bake for 25-30 mins or until firm. Stand for 10 minutes. and arrange fruit on top. it may be fermented to dryness and then sweetened. Whisk in remaining sugar. of course. o o 42 . Add the yeast nutrients. If you are lucky. The pulp can be used again to make a second batch of wine. or after keeping it for eighteen months to two years. For topping. the wine will stop bright and clear with enough sugar left in. Chill until set. but otherwise keeping covered. Spread over cake. 6 pints (3. the fermentation will slow down as Autumn temperatures prevail. Spoon glaze over fruit. Then transfer the wine to a 5 gallon (22. skimming off any pulp which may have passed through the first straining. This also can act as a good base for blending country wines. Alternatively. Then strain of the juices and wash the pulp with water to get 4.5 litter) fermentation vessel with an air-lock.5liter) bucket for three more days.8kg) raspberries 4 lb (1. Whisk egg whites until stiff. whisk cream until thick. Dissolve the grape concentrate and 11lb (5kg) of sugar in the must and then introduce the yeast. Go through the normal fermentation and racking procedures. then remove from tin & leave to cool completely on a wire rack.5 litters) of rose petals may also be added at this stage. Ferment in the 5 gallon (22. Dissolve gelatine in 1 tbs water in a bowl over pan simmering water. but it does appear to lose some fruitiness if it goes dry. If you wish.5 litters) (*The fruit should be very ripe to reduce acidity) Crush the fruit into 3 gallons (14 litters) of cold water (hot water can be used if the fruit has been stored in the freezer).4kg) redcurrants* 4lb (1. Grease & line 8 ½ inch spring foam cake tin.5litres) 12lb (5. Stir in grape juice & chill until just beginning to set.

Spoon the flour mixture into the basin. Add milk to the right constituency. eggs. Fasten foil to rim of pudding basin with string. Cover the pudding with the greased foil. pleating the foil a few times to allow room for expansion. Rest for about ½ hour then roll out to ½”-3/4” thick. Top with crushed flake or grated cheese. 250oF Gas 4. Bring to boil stirring continuously & boil for 3-4 mins still stirring until mixture resembles light caramel. Stir in flour & baking powder. add sugar. Take a large piece of foil. Place rest of butter & sugar in a saucepan & heat until butter is melted. Stir in condensed milk. fold it in half & grease one side thoroughly. In a large mixing bowl. sifted 2 large eggs 115g sugar 100g marg Generously butter a 900ml pudding basin. Prick surface all over with a fork to prevent bubbling. Just before serving. Place basin in large steamer & steam over medium heat for 1 hour 30 mins. Put in a shallow tray. Once risen & cooked. turn it out from basin & serve. marg & mix together thoroughly.Shortbread 8oz flour 4oz sugar 12oz plain flour Preheat oven to 180oC. Bake for about 30 mins. slice banana onto the biscuit base. place the flour. Cook on hot buttered hot plate pr pan. 43 . sugar. Crumpets 2 eggs 4tbs sugar 8tbs flour 4 flat tsp baking powder Beat eggs. Banoffee Pie 8oz biscuit base – digestive biscuits & butter Tin condensed milk 10oz butter Bananas 6oz caster sugar double or whipping cream flake or grated cheese Make biscuit base by crushing digestive biscuits & stirring in 4oz butter in shallow pie dish. Treacle Sponge Pudding 2 tbs Golden Syrup 115g flour. remove from fridge & add the golden syrup to the base of the basin. Cream sugar & butter together. Cover with caramel & then put another layer of bananas & then cover with whipped cream. Place the buttered pudding basin into the fridge for 5 mins to firm up the butter. mix in flour. over the golden syrup. Once cooled.

Remove the saucepan from heat when everything has melted. lined with a circle of silicone paper (baking parchment). Melt rest of chocolate in bowl over boiling water. if you have any.Chocolate Crunch 200g Chocolate 200g Rich Tea biscuits 100g marg 2tbs honey/golden syrup Grease shallow cake tin with marg. Add the seasoning. Put crushed biscuits in bowl & repeat with rest of biscuits. in a separate bowl. you can leave the soup all day to cook slowly. To serve. Squash biscuits with rolling pin. break the chocolate into sections and put them in a heatproof bowl together with the liquid glucose and the rum. at room temperature You will also need a 9 inch (23 cm) cake tin. Tap the tin gently to even the mixture out. Then pout this over biscuit mixture in tin & smooth level over. run a palette knife round the edge to loosen the torte. then take off the heat and leave the mixture to cool for 5 minutes or so until it feels just warm. Put tin in fridge until cold & then cut into small squares. Have some chilled pouring cream to go with it. Put marg. Truffle Torte 3 oz (75 g) Amaretti biscuits. and the base and sides lightly brushed with groundnut oil. Fit the bowl over a pan of barely simmering water. Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. cover with clingfilm and chill overnight. stock. 44 . beat the cream until only very slightly thickened. a couple of tablespoons of amaretto liqueur makes a wonderful addition to the cream. tomato ketchup and barley. As long as the oven is at idling o o temperature (100 C-150 F). Just before serving. bayleaf. honey (golden syrup) & 100g chocolate into saucepan & melt together over low heat. if you like. dust the surface with sifted cocoa powder and. Vegetable Broth 2oz butter 2 or 3 carrots 1 medium parsnip 1 large onion 4oz shredded cabbage 2 pts stock 1 bay leaf 1 tbs tomato ketchup salt & pepper 2oz pearl barley 1oz porridge oats Dice vegetables & fry in the butter for 5-10 mins. mark the top into serving sections. Start off by sprinkling the crushed biscuits all over the base of the tin. then give it a good shake and turn the whole thing out on to a serving plate (don't be nervous about this – it's very well behaved). Add the crushed biscuits to mixture & mix well. Put ½ biscuits into strong plastic bag & secure with tag. Next. Now. Or alternatively cook for 5 mins & then transfer to the bottom half of the oven. Pour mixture into baking tin & press down with back of spoon. Stir. then leave it until the chocolate has melted and become quite smooth. At this point you can either simmer for about an hour until the vegetables are soft & serve. When it is smoothly blended. spoon it into the prepared tin. crushed finely with a rolling pin 1 lb (450 g) dark chocolate (75 per cent cocoa solids) – the best quality possible 5 tablespoons liquid glucose 5 tablespoons rum 1 pint (570 ml) double cream.

Arrange layers of potato & onion ending with a potato layer. Mix salt. Add the garlic & beansprouts. thinly sliced ¼ pt milk 1oz butter salt & pepper Preheat oven 180 C. Heat oil and fry the onion & carrot for 1 minute. Bring to the boil & put into a moderately o slow oven (150 -170 C) for about 1 hr until lentils are soft. vinegar & sugar together. Bring to the boil. Add the washed & drained lentils. add to the pan with the stock. Liquidise & thin with a little extra stock if necessary. Cook on highest shelf for about 1 hr. simmer for 5 minutes. Sweet and Sour Carrots 1lb young carrots 1 onion. sliced 4tbs oil 1 tsp salt ¼ pt water 1 dssp cornflour ½ pt stock 2tbs vinegar 2tbs brown sugar Scrub the carrots and cut into thin slices. o Stir Fried Beansprouts 1 onion finely chopped 1tbs oil beansprouts 1 clove garlic (chopped) a little soy sauce Fry the onion in the oil for 1-2 minutes. Cook for 1 minute. 45 . Add water & bring to the boil. Add the other veg roughly chopped. Stir constnatly adding the soy sauce until they are cooked through. add to the pan with the stock. cornflour. cornflour. Potatoes Boulangere 1 large onion. Bring to the boil again stirring all the time until thickened and translucent.Lentil Soup 2 tbs Oil 1 Carrot 1 medium onion. chopped ¼ pt hot stock 2lb old potatoes. Season againg. Pour over stock & milk. Simmer for 5 minute. The soup will not spoil it you leave it longer. vinegar and sugar together. Stir for a minute before adding the stock. Butter a roasting tin or gratin dish. Dot with butter. chopped 1 leek 3 pts stock 8oz lentils (washed) Salt & black pepper Heat oil in a casserole & cook the onion until transparent. Serve as soon as possible. Mix salt.

Mix cream & milk and pour over the potatoes. Sprinkle with nutmeg & the butter in flecks on top. Mash until smooth. Serve it up. mixing well. thinly sliced clove garlic. Cut potatoes into even sized pieces. Put them in the oven for about 5-20 minutes. Strain potatoes when they are ready.Chinese Braised Turnips 1lb young turnips diced small 2tbs oil 2 large spring onions. Sprinkle with black pepper. Cook for 1½ hours or longer at lower temperatures. Gratin Dauphinois 1lb potatoes. Chop onion into even small pieces. return them to the saucepan. Wash and peel potatoes. Rub flour and marg together ** and then add milk. chopped ¼ pt stock 1 tbs soy sauce 1 tsp brown sugar black pepper Heat the oil and fry the turnips for 3 minutes. Grate cheese and slice tomato. ** At that stage you could add 34oz cheese = cheese scones or 10z sugar = sweet scones or 2oz dried fruit = fruit scones o 46 . sot sauce and sugar. o Cheese and potato Pie 1lb potatoes 24oz cheese 1 onoin ½ oz marg 1 tomato 2tbs milk Put a saucepan of water on to boil with a pinch of salt. Arrange tomato on top of pie. Add the onion. crushed salt & pepper ¼ pt double cream ¼ pt milk 20z butter freshly grated nutmeg Preheat oven to 150 C. Peel onion. salt & peper. seasoning each layer with the garlic. Scones 8ox flour ¼ pt milk 2oz marg Preheat oven to 170 C. stock. Cover pan and simmer for 5 minutes. add marg and milk. Add ¾ cheese and mix in. Separate the mixture into blobs and shape them into little cylinders. Put onion and potaoes into boiling water and boil for 20 mins. Put in a dish and sprinkle cheese on top. Arrange potao in a gratin dish.

**2oz black treacle can be substituted for 2oz golden syrup to make black jacks. cut out as many circles as you can (even number). Place in serving dish. Separate into 4-8 pieces And shape them. & remove the core. o 47 . Put a blob of cream cheese on the full circle & put 2 semi circles into cream cheese to look like butterflies. slice into rings and cover with lemon juice. Halve the grapes * remove pips. Cut into cubes and place in dish. Mix in WELL porridge oats. Chop the parsley & mix with cream cheese. Grate cheese & mix it into mixture. slice into rings and then quarters. When completed leave to cool. Place in serving dish. Peel the banana. Peel the oranges. Rub the flour and marg until it is like breadcrumbs. Melt syrup and marg I a saucepan and then add the sugar. Roll out mixture like pastry. Quarter the pear and apple. If using satsumasremove peel and segment. Using small cutter.Flapjacks 2oz Golden Syrup** 2oz marg 2oz sugar 6oz porridge oats Preheat oven to 180 C. Fry burgers in a frying pan for about 5 minutes each side. stir and chill before serving. Cut sections in the mixture and then leave to cool. Grate the slices of bread. o Beefburgers 4oz mince 1 egg 1 onion (small) 2 slices bead Separate the mince. Add some water. Cheese Pastry 4oz flour 2oz cream cheese 2oz marg 2oz cheese sprig of parsley Preheat oven to 140 C. Chop the onion and mix it together with the egg. Take saucepan off hotplate. Place in serving dish. Cut each segment in half. Then when the pastry has been removed fronm the oven. Cut ½ circles in half and put all these in the oven for 10-15 mins. Put mixture into tin and put into the ovenfor 10-15 mins (until golden brown). Pour over the fruit juice. Fresh Fruit Salad 1 red apple 1 pear 1 orange (2 satsumas) 1 banana a few grapes 1 lemon or lemon juice ¼ pt fruit juice Wash all fruits except the banana.

Put all the ingredients except the flout into the bowl. Warm until melted. o 48 . marg. Leave to cool. allow to cool. Put the sugar. DO NOT BOIL. Leave to soak for 1 hour. Malt Loaf 1 cup All Bran 1 cup milk 1 cup currants 1 cup flour 1 cup sultanas ½ cup sugar Preheat oven to 200 C. When melted mix in drinking choc (cocoa). o Boiled Cake 1 cup sugar 1 tsp bicarb 1 cup currants ¼ lb marg 1 cup sultanas 1tbs golden syrup 1 cup water 1 tsp mixed spice 1 cup flour 1 egg Preheat oven to 180 C. Put into greased tin & bake for ¾ . Put the mixture into a greased tin & bake for 1 hour. Put into greased tin and bake for 1¼-1½ hours.1 hour. Put the mixture into paper cases and leave to cool. marmalade & milk into a saucepan. syrup. Boil for 5 mins. Putt all the ingredients except flour and egg into a saucepan and heat slowly until marg has melted. Then mix in well the rice krispies/cornflakes. Add flour & mix well. Put the rest of the ingredients into a bowl and mix in the cool liquid. Beat well. o Ginger bread 2 heaped tbs brown sugar ¼ 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 to 180 C.Choc Krispies 14 tbs rice krispies/cornflakes 2tbs sugar 1oz coacoa/drinking choc 20 paper cases 2ox marg Melt syrup & marg in saucepan. Add flour & egg mix well.

Put into container & boil for 5 hours (2lb) or 4 hours (1lb). Mash to pulp & leave to cool. Cool slightly & then beat into creamed mixture with spices & egg yolks. Ice when cool (mix all ingredients together). Bake in oven for 45 mins. Fold flour into mixture alternatively with the milk. Boil for 1 hour again to serve. o 49 . Melt chocolate over pan boiling water. Whiosk egg whites & fold in.Mincemeat 1 ½ lb Cooking apples 100z brown sugar 1 lb raisins juice 1 lemon 8oz currants ½ tsp mixed spice 8oz sultanas 4 tbs brandy 8oz suet Peel. spice. Christmas Pudding 1 ½ lb currants 1 tsp salt 1 ½ lb raisins 1 tsp nutmeg 1 lb suet 1 tsp spice 1 lb breadcrumbs 6 eggs 1 ½ lb brown sugar 1 can Guinness/ Mackeson ¼ lb flour Mix all ingredients together well. Cream marg & sugar. Chocolate Spice Cake 4oz marg 7oz caster sugar 2oz cooking choc 2 eggs 6oz flour ½ tsp each cinnamon. salt 8 tbs milk Icing 1oz marg 5oz icing sugar 3 tsp cocoa(drinking choc) 1 tbs boiling water 2 drops vanilla essence Preheat oven to 180 C. Stir in appl & mix well. core & slice apples. Cook them without water. Put all othe ingredients in bowl.

Servd sliced & buttered. Put into a grease 2lb loaf tin.Spicy Tea Bread 8oz flour 1oz glacé cherries 1oz soft brown sugar ¼ pt milk ½ tsp salt 1 tbs syrup ½ -1 tsp cinnamon 2oz sultanas (gran sugar) Preheat oven to 180 C. Fold in flour. o Christmas Cake 15oz raisins 4 oz cherries halved 14 oz sultanas 1 lemon rind & juice 12oz currants 9oz plain flour ½ tsp salt 1 level tsp mixed spice 8oz marg 8oz soft brown sugar 4 eggs beaten 1 ½ level tbs black treacle 2 tbs brandy Preheat oven to 170 C. Put into 8in (deep) tin or shallow 9 ½ in tin. Add the milk & syrup & beat well. Mix together all dry ingredients. fruit. treacle and brandy. then 140 C for 3 ½ hours. Mix all the ingredients together. lemon juice. o Fruit Malt Loaf 12oz flour 6oz dried fruit 4tbs golden syrup 2tbs ovaltine 2oz sugar ½ pt milk Preheat oven to 170 C. o 50 . Bake for 48 mins. Put into cake tin & sprinkle with granulated sugar. Tie brown paper round the outside of tin. Bake for 1 ¼ hours. beat in eggs. Bake for 1 o hour. Cream marg & sugar. When cool wrap in foil or put into an airtight container ready to decorate just before Christmas. Cover cake with brown paper for last hour of cooking time.

In another bowl. marg. sift flour & fold in. sugar and eggs in a bowl & beat well until smooth. Grease 8 in cake tin. Bake in centre of oven for 1 ½ hours. baking powder. Put into lined greased cake tin. peeled. beat eggs. sugar. o Apple Muffins 8oz flour 2oz butter 2 tsp baking powder ¼ pt buttermilk 2oz sugar 1tbs lemon juice 1 tsp mixed spice 2 apples peeled & grated 2 eggs Preheat oven to 230 C. When marg has melted beat in sugar. DO NOT OVERMIX. Put all ingredients except apples into a bowl. Place flour. spice & ½ tsp salt into a mixing bowl.cored & sliced 1 tsp Almond essence Preheat oven to 170 C. Put into greased tin and bake for about 1 ½ hours. Mix well. Quickly stir egg mixture into flour mixture. lemon juice and sultanas. o Sultana Cake 8oz Sultanas 6oz flour 4oz marg 1 egg 6oz sugar Put the sultanas in a saucepan. Preheat oven to 170 C. beat in butter. chopped 6oz marg juice 1 lemon 2oz sugar 4oz sultanas 2 eggs beaten Preheat oven to 180 C. o Bake in centre of oven for 30 mins at 150 C fo a further 45-60 mins. Bring sultanas to the boil & boil for 5 mins. put apple slices on mixture then cover with rest of mixture. o 51 . Stir in the apples. Spoon batter into greased 2 cup bun tins & bake for 15-20 mins. Fold in the apples. Cut marg into small piece and put in a bowl. cover them with water & leave overnight. o Apple Dessert Cake 5oz Marg 1 tsp baking powder 3 large eggs 8oz flour 5oz caster sugar 12oz apples.Apple & Sultana Cake 8oz flour 1lb cored apples. Strain sultanas & add to marg. Beat in egg. buttermilk & lemon juice. Sift flour. Spread ½ mixture in tin.

Bake for 20-25 mins or until golden. well saced apart. Sift in the flour and fold in. Bake in oven for 15-20 mins. Make a well in the centre and pour in a little water and mix up the ingredients. fat and sugar together until pale & fluffy. Beat together until pale. Cool on a wire rack. Remove from oven & o increase temperature to 200 C. Preheat oven to 220 C. rub together & add rest of dry ingredients. well space apart. Put in warm water & squeeze until all white stuff (gluten) is out. Bake in oven like normal bread. Beat in the egg. o Peppermint Clouds 8oz caster sugar 6 drops peppermint essence 4 eggs 6oz flour Preheat oven to 180 C. Chill for 30 mins. Shape dough & leave to rise for a few mins. o Nutty Chocolate Chip Cookies 4 oz butter 2tbs golden syrup 2oz soft brown sugar 3oz almonds 8oz flour 4 tbs chocolate dots Preheat oven to 180 C. Bake for 15 – 20 mins or until golden brown. almonds and chocolate dots. Divide the dough into 18 portions & roll each into a ball. Bake for 15-20 mins or until light golden brown. Pour sugar nto mixing bowl & add eggs. Stir in peppermint then sift flour & fold in. o 52 . Cool on a wire rack. Drop large spoonsful of the mixture onto greased baking sheets. Crean butter & sugar together until fluffy. on baking trays & slightly flatten each with the prongs of a fork. When the consistency is right **. Coat the balls in rolled oats & place. Spread the sugar out on a baking sheet & bake for 5 mins. kneed dough for a minimum of 5 mins. Cool on a wire rack. Stretch the dough & fold dough onver on mixture until dough stays together. ** To make ryvita “wash dough”. Slightly flatten each ball with the prongs of a fork.Melting Moments 4oz butter 10oz flour 4oz vegetable fat 1tsp baking powder 6oz sugar 4tbs porridge oats 1 egg Preheat oven to 180 C. well spaced apart on greased baking trays. then mix in syrup. Form the mixture into walnut wized balls and place them. o Bread 1 ½ lb strong flour 1 pkt dried yeast 1oz lard/marg 1tsp sugar 2 level tsp salt ¾ pt warm water extra flour. Cream butter. then sift in the flour and baking powder and fold in. Put flout & marg in bowl.

cool. Melt marg. Mis biscuit crumbs & marg. prick well. Put mixture on biscuit base & put in oven for 15 mins. Bake for 45 mins – 1 ½ hours. Leave to cool. Gradually add lightly beaten eggs. beating well between each additions.Cheesecake 4oz digestive biscuits 2oz sugar 2oz marg 1 egg 8oz curd cheese/cream cheese Preheat oven to 150 C. knead up. beat in well between each addition. spread with jam & sandwich together. Place on baking tray. Mix cheese. egg together well. Roll out pastry scraps and cut into strips. o Victoria Sandwich (normal) 6oz flour 4oz marg 4oz caster sugar 2 eggs (pich salt) Raspberry jam Preheat oven to 180 C. When cooked turn off oven & leave in oven for 15 mins. Bake for 10-20 mins. Fold in ground almonds and cake crumbs. Fold flour into creamed mixture and place in prepared tins. o Bakewell Tart 6oz flan-pastry 1 egg 1oz ground almonds 2oz caster sugar ½ tsp vanilla essence 1 ¼ oz cake crumbs 2oz marg jam 2 tsp almond essence Preheat oven to 180 C. Cream Marg & sugar until light & ‘fluffy’. stir well. Add a little at a time. Cream fat and sugar together. Put biscuit base in tin. Roll out & line sandwich tin. o Biscuits 6oz plain flour 4 ½ oz marg 1 ½ oz icing sugar (pinch salt Preheat oven to 220 C. Add a little at a time. Crush biscuits.7cm) thick & using 2 in cutter. Bake for 10-20 mins. Fold flour into creamed mixture. When cooked. sugar. o 53 . Line tins. shape into biscuits. Stir until mixture forms a dough. Roll out ¼ in (0. Beat in essences. Place on top lattice fashion. Cream marg with sugar until light and ‘fluffy’. Sieve flour and salt. Gradually add lightly beaten egg. Sieve flour and salt. Cover jam with this mixture. Spread base with jam. Make pastry.

Continue to stir until a smooth consistency is obtained. Open the tin of minced beef and spread it on the pastry. Allow to boil quickly (DO NOT STIR) until mixture turns pale brown. Leave until sugar is dissolved. Sieve in remaining flour and fold in as before. o Créme Caramel ½ pt milk 3 eggs 1oz caster sugar ½ tsp vanilla essence 4 oz sugar ¼ pt water Caramel: Place sugar and water in a small saucepan. Using a skewer make incisions in pastry to let steam escape during cooking. Separate the pastry into 2 portions. Remove from tins & cool.Sponge Sandwich (Light) 3oz plain flour 3 eggs 3oz caster sugar 1 tbs warm water butter icing (pinch salt) Preheat oven to 180 C. Peel and core apples. Bring to boil. Whisk eggs and sugar together for 10 minutes or until mixture is thick and creamy. Bake in oven until pastry is cooked (½ . Cut into 4 equal portions And roll out into circles. Cover with foil or greaseproof paper. Prepare tins. Place (join downwards) on baking tray. Add sugar and vanilla essence. Fill centre of apples with sugar. Make pastry. Remove at once. Roll the other portion of pastry into a circle. o 54 . sandwich together with butter icing. damp edges of pastry and mould over apples. Steam for 30-40 mins. Créme: Beat eggs. Cover the minced beef by slicing the coled boild potatoes and put it over the meat. Pour caramel into GREASED 1-1 ¼ pt basin. When quite cold. TO serve. Bake until apple gets soft (30 mins). Roll out one portion into a circle. Sieve ½ quantity of flour into whisked mixture. Pour into prepared tins. Bake for 10-20 mins. Cover the insided of the pie with the pastry. Preheat oven to 200 C. run a knife round sides of basin and invert onto serving dish. Grease tin and put pastry in it. Sieve flour and salt together. place on pastry. o Apple Dumplings 8oz shortcrust pastry sugar 4 medium sized apples Preheat oven to 170 C. damp edges & cut off excess pasrty. Fold in gently.¾ hr). Meat and Potato Pie Cold boiled potatoes Shortcrust pastry Big tin minced beef and onion. Leave until quite cold. Move gently until base and sides are coated. add warm water and stir in. Pour into prepared basin. stir into milk.

Bake for approx 30 mins. let stand for 5 mins. Add eggs and mix well. Put cheese mixture on pastry and put in oven. Roll pastry into circle & put into tin. Preheat oven to 180 C. Place each circle on baking sheets or pizza pans. Wash and chop leeks.Cheese and Onion Flan 6-8oz cheese 3 eggs 1 large onion pinch salt Shortcrust pastry Preheat oven to 200 C. Add eggs and mix together.1 hr). Grease tin and put pastry in it. cover and let rise in warm place for 30 mins. Turn dough out onto lightly floured surface. chop onion and fry lightly. Cut off excess pastry. o Leek Pie Leeks Shortcrust pastry Eggs. beat in when mixture is mixed well. Put onion on cheese and leave to cool. Preheat oven to 200 C. Can store half dough in freezer upto 1 month after dough has risen. Crimp edges to form a rim. Roll out one portion into a circle. Knead until smooth and elastic. Punch dough down and divide in half. Top and bake. Grate cheese. turning dough to coat top. Put mixture on pastry and bake for approx 30 mins. Cover the insides of the pie with the pastry. and store in heavy duty zip top bag. o Bacon & Egg Flan 2-3 rashers bacon 3 eggs shorcrust pastry dash of milk. Cover and let rise in warm place for 1 hour or doubled in bulk. Roll each half into 12 inch circle. o Basic Pizza Crust 1 tbs sugar 1 pkt dry yeast 1 cup warm water 3 cup flour ¼ tsp salt olive oil Dissolve sugar and yeast in 1 cup warm water in a large bowl. When mixed well add dash of milk and mix in. Separate the pastry inro 2 portions. Place dough in bowl coated with cooking spray. Cut off excess pastry. damp edges & cut off excess pastry. Stir in 2¾ cups flour. Take off bacon rind and cut bacon into small pieces. Roll pastry into a circle and put it in greased tin. 55 . Roll the other portion of pastry into a circle. Add eggs. When cool add salt and mix together. salt and oil to form a soft dough. Bake in oven until cooked (½ . dust with flour and wrap in plastic wrap. Put mixture on pastry.

When jelly has melted add fruit juice and mix well. Makes 12oz dough. o Trifle 1 tin fruit (cocktail) in fruit juice 1 jelly trifle sponge 1 pkt custard (tin custard. honey and sugar together. Adding 15 ml (1 tbsp) olive oil to the water will prevent it boiling over and stop the pasta sticking together. Wrap dough in clingfilm and leave to rest for about 30 mins before shaping & cutting. Crumble sponge into dish to make crumbs. firm but not too hard or soft. Once it has reached this stage it should be drained throroughly. Mix all the dry ingredients in a large bowl. Using finger stir in flour from sides of wwell. Check jus before the end of the cooking time by biting a piece of pasta. continue until dough comes together. rinse it under cold running water. Put most of the fruit on sponge. Carrot Cake 2 225g wholemeal lfour 225g grated carrot 100g marg 100g brown sugar 2 tbs clear honey 1 tbs lemon juice 1.Pasta 2oz sending flour or strong plain flour 2 eggs pinch salt 1tbs olive oil Sift flour into a mound on clean working surface.5 tsp baking powder 2 tsp cinnamon Topping 25g marg 50g cream cheese 100g icing sugar ½ tsp vanilla essence Preheat oven to 175 C. When custard is cold (homemade) decorate with fruit and jelly that was saved. although it can be kept hot in a colander over a pan of boiling water for a short time beforre serving. it is best eaten or mixed with other ingredients immediately. long pasta takes about 8-10 minutes. Mix all the cake ingredients together and bake for 1 hour in a loaf tin. Pour little of the jelly into bowl and pour rest over the fruit sponge. Melt the butter. If it is for a cold dish. Cooking Pasta Pasta should be cooked in fast-boiling salted water in a large saucepan. salt and oil. short cut pasta 6-12 minutes and tiny pasta shapes 2-6 minutes. Make into a well in the centre and and the eggs. 56 . Mix the topping ingredients together and spread on the cake when it is cool. Melt jelly & separate fruit juice from fruit. It should be what the Italians call al dente. Lasagne takes about 12 minutes. Allow about 2-3litres (4 to 6 pints) per 450 g (1lb) of pasta. When jelly has set pout custard over jelly. Using both hands knead the dough for about 10 mins until smooth and not sticky. Cooking time depends on the size. If for a hot dish. Fresh pasta takes about 3 minutes.

Scrape contents out of bowl into tin. make the sauce. Macaroni Cheese 300g short-cut macaroni 25g butter 25g plain flour 1 tsp English mustard powder 600ml milk 175g grated mature cheddar. Simmer for 5 minutes. Make up pastry. then slowly add the milk to give a thin smooth sauce. seal edge and brush with beaten egg. fold over sausage meat. Cook. Damp edge of pastry. then stir in the cheese until melted. Cut into 2 pieces lengwise. 57 . Line greaseproof paper with sugar. Melt the butter in a pan and stir in the flour and mustard. Cut off ends & leave to cool. stirring. Halve sausage meat and roll each piece in a long strip about 50cm long. heat tin of soup but do not add extra water to it. Spread on jamr (lemon Curd) and roll up sponge. Bubble under the grill. Swiss Roll 3 eggs 3oz flour 3oz caster sugar Jam (or lemon curd) Preheat oven to 180 C. o Grandma’s Macaroni Cheese 1 tin campbells condensed tomato soup Cheese grated Macoroni Heat macoroni. Place on pastry. mix in grated cheese. drain ans mix woth soup mixture. then fold in flour. using egg to bind.Sausage Rolls 8oz flaky pastry 1lb sausage meat beaten egg Preheat oven to 180 C. Use as required. Meanwhile. Roll out into 50cm x 25cm oblong. Make 2 cuts in each roll. Serve. stirring occasionally. Mix in the pasta and either serve straight away or transfer to a heatproof dish and top with extra grated cheese. whisk egg yolks into mixture one at a time. Place on a tray. When soup is warm. Grease tin & put some greaseproof paper in tin & grease paper. Separate eggs and whisk egg whites. then serve with grilled tomato halves or a tomato salad. Take cake out of oven and out of tin & put on paper with sugar. When macoroni is cooked. Whisk in sugar and sift flour. or more to taste Cook the pasta according to pack instructions. Bake for 20-30 mins. o Sage and Onion Stuffing 2oz breadcrumbs ½ tsp salt 1 /8 tsp pepper 1oz marg 2 tsp sage (finely Chopped) beaten egg 6oz finely grated raw onion Mix ingredients together. take off greaseproof paper. Cut strip in 6 equal portions. for 30 seconds. don’t spread with knife Put it in oven top shelf for 12-15 minutes or spongy. Drain thoroughly.

then whisk in sugar and brandy. Add each strip onto end of ther uuusing palette knife unti bottom sponge layer id covered. Sieve a bit of icing sugar on the log to look like snow. Melt chocolate with a little bt of marg. Bake rectangular sponge on top shelf for 12 minutes and roubnd sponge on shelf below for 35 minutes. take out greaseproof paper & put icing on the spong & reroll thr sponge. o 58 . Take cake out of oven and out of tin & put on paper with sugar. Cut off ends. stir in soured cream (chocolate will thicken). whisk egg yolks into mixture one at a time. Melt chocolate. carefully mix together and sover swiss roll in chocolate. Line greaseproof paper with sugar. Spread remaining cream over other sponge round & place on top. Separate eggs and whisk egg whites. Scrape contents out of bowl into tin. o Chocolate & Cream Gateau 6 eggs 4oz plain flour 8oz caster sugar 1 ½ oz cocoa powder 2lbs hot water icing sugar. Divide mixture equalling between 8 ½ in spring clip tin & 19x13 in swiss roll tin and spread evenly. Put another bit of greaseproof paper on top of sponge & roll up the sponge & leave to cool. Use palette knife to make attractive finish.Chocolate Log 3 eggs 2oz flour 3oz caster sugar 1oz drinking chocolate Icing 2oz marg 4oz icing sugar ½ oz drinking choc covering 8oz chocolate Preheat oven to 180 C. take off greaseproof paper. Split round sponge into 2 layers. then fold in flour and drinking choc. Place one round spnoge layer on serving plate. Sift flour & cocoa powder over mixture and fold in with the water. Whisk eggs and sugar together until mixture is thick and fluffy. don’t spread with knife Put it in oven top shelf for 12-15 minutes or spongy. If if is stirred or heated up. Grease tin & put some greaseproof paper in tin & grease paper. Completely cover cake. Start rolling up one strip and place it in tha centre of the round sponge. When Sponge is cool. Whisk cream until like soft peaks. icing sugar & drink choc together. Whisk in sugar and sift flour& drinking chocolate together. Filling ½ pt double cream 2 level tsp caster sugar 1tbs brandy Topping 8oz plain choc ½ pt soured cream Preheat oven to 200 C. make markings in the chocolate to look like a log. Cut rectangular sponge in 7 slices. unroll sponge. it will become spreadable & glossy. Cream marge. Spread ¼ cream on top. Spread ½ cream over the strips.

o Cowboy Pie 5 strips of bacon 1 tin of baked beans mash potato grated cheese Crushed crisps Heat oven to 180 C Cook bacon. When the mixture is cool. Sprinkle chees & then crisps on top & bake for approx 40 mins. then cut up & place on bottom of dish. Chill in sherbet glasses for 2-3 hours prior to serving. melt the Sweet chocolate. Bake in buttered Bread pan at 350 degrees for 40-60 minutes. Bake for 15-18 mins until golden brown and firm. stir in the 3 tablespoons of whipping cream. Put the Mashed potato on top of the baked beans. beaten Cream Butter and sugar. drained 3/4 cup Sugar 5 Slices cubed white bread 4 Eggs. Add eggs. Fold in crushed pineapple and bread. sugar. 59 . Cover the mincemeat with a spoone ful of cake mix and smooth. After the Sweet Chocolate is melted. but not brown. Line bun tins with paper cases. spice. then a rouded tsp of mincemeat. Put the flour. butter. fold into the 2 beaten Egg whites.Little Mince Pie Cakes 6oz self raising flour 4oz light muscovado sugar 1 tsp mixed spice 6oz softened butter 3 eggs 2tbsp milk 5oz mincemeat icing sugar for dusting Heat oven to 190 C. Pineapple Casserole 1/4 lb Butter or margarine 1 Crushed pineapple. o Chocolate Rum Mousse 1/4 cup Sugar 3 tbs Whipping Cream 4 tbs Rum 2 lg Egg Whites. Dust with icing sugar and serve warn or cold. In a double boiler. Put a spoonful of cake mix in each case. but not chilled. Then add the tin of baked beans.eggs and milk into a mixing bowl and beat with an electric hand whisk for 2-3 mins until light & fluffy. Fold in everything very gently to the cups whipped cream. The Egg whites need to be beaten stiffly. Beaten 1/4 lb Sweet Chocolate 2 cup Whipped Cream Cook over low heat the Sugar and rum until dissolved. Add the Syrup to the melted Chocolate and stir until smooth.

Add rhubarb and strawberries. Bake in 400F(200C) Oven 10 minutes. Baking powder. Rachel Pudding 1. Whisk in Egg whites and vanilla. Low Cal 6 oz Chocolate. Stir together sugar. Bake in 400F(200C) Oven 25 minutes or until Topping is golden brown and has risen. Place in a saucepan of boiling water and steam for about three hours. toss well. stirring until smooth. all-purpose 1 tsp Baking powder 1 pinch Salt Icing sugar In large heatproof bowl set over Hot water. Pour into lightly greased 8 in. cored and cut very finely 225g (8oz) Currants 110g (4oz) Suet. sugar. 2 Lemons. square Cake pan. rind and juice Mix all the ingredients together to produce a sticky dough. sliced Topping 1 1/2 cup Flour. Using fingers or two knives. all purpose 1 1/2 tsp Cinnamon 1 1/2 tsp Orange rind 6 cup Rhubarb. let cool slightly. Baking powder and salt. stir into Chocolate batter just until combined. combine sugar. combine flour. melt Chocolate with water. Baking soda and salt. Bake in 350F Oven for 20 to 25 minutes or until edges pull away from pan. (3. peeled. Turn out and serve hot with rich wine sauce 60 . Let cool on rack. chilled 1 cup Buttermilk FILLING: In large bowl. well beaten. semisweet 1/2 cup Hot water 4 Egg whites 1 tsp Vanilla 2/3 cup Sugar 2/3 cup Flour. Drop by tablespoonfuls in 12 mounds on top of Hot Fruit filling. Spread mixture in 13 x 9 in. Cover with pleated greaseproof paper and foil. flour. cinnamon and orange rind. TOPPING: In large bowl.5 L) Baking dish.Chocolate Brownies. With fork. flour. stir in buttermilk just until soft dough forms. cut in Margarine until mixture resembles small peas. Pour the mixture into a buttered basin. topping up the water as necessary. dust with icing sugar Rhubarb-Strawberry Cobbler Filling 1/4 cup Sugar 3 tbs Flour. coarsely chopped 3 cup Strawberries.1lt (2 pints) Breadcrumbs 340g (12oz) Apples. Remove from heat. chopped very fine 4 eggs. all purpose 3 tbs Sugar 1 1/2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Salt 3 tbs Margarine.

Fold the sides over the marzipan so that they just overlap. Stir in the sugar. Drain off all but about 115ml (4floz) of the liquid. lifting the spinach out of the water each time instead of pouring the water off. Turn out in a mound on a platter and place the pieces of toast around the spinach decoratively. then wrap in foil. Roll out into a flat oval shape 23cm x 18cm. put a spoonful of spinach on a piece of toast and serve a slice or two of egg and lemon with each portion. Cool on a wire rack.Traditional German Stollen 225g Strong White Flour ½tsp each of salt and mixed spice 50g butter 1tsp sugar 150g Mixed Fruit 25g Whole Glace Cherries 25g flaked almonds 2tsp Fast Action Dried Yeast 1 small egg. or for about 15 or 20 minutes. Cut the stalks apart and wash them thoroughly several times in fresh. to taste Carefully and remove all roots and dead spinach leaves. melted 50g icing sugar. Melt the fat in a frying pan. Make a well in the centre and add the egg and milk to make a soft dough. Stir frequently until the spinach is wilted and there is sufficient water to boil it. Put the spinach into a saucepan with the water. almonds and yeast. stir in the flour. cook to a golden brown and then add the spinach. Place seam-side down on a greased baking tray. cherries. Bake in a preheated oven at 180° gas mark 4. Add 1 teaspoonful of the salt and cook until the leaves are very tender. Slice the hard-boiled eggs. 61 . cover with oiled cling film and leave to rise in a warm place for approximately 1 hour or until doubled in size. Brush the warm stollen with melted butter and dust with icing sugar. then roll out the marzipan to a strip 18cm x 5cm and place in the centre of the dough. for 40 minutes or until it sounds hollow when tapped on the base C. (cover with foil if it is browning too quickly). dried fruit. pepper and remaining salt. freeze or keep in a cool place for up to 4 weeks. Cover with oiled cling film and leave for 20 minutes. Turn on to a floured surface and knead for 5-6 minutes. beaten 100ml warm milk 100g White Marzipan The topping: 25g butter. salt and spice into a bowl and rub in the butter. cut the lemon into any desirable shape and use to garnish the platter. When serving this dish. Knock back the dough and lightly knead on a floured surface for 2-3 minutes. Spinach Royal 4. sifted Sift the flour. and seal well.55lt (8 pints) Spinach 80ml (3floz) Water Triangular pieces of toast 2 Hard-Boiled Eggs 3 tbsp Bacon Fat or Butter 3 tbsp Flour 1 Lemon 1½ tsp Salt Pepper. Stir and cook until the flour has thickened and is well mixed with the spinach. clean water to remove the sand and dirt.

Place in pastry case.Creamed Mushrooms and Chestnuts 340g (12oz) Chestnuts. C: F: mixing well. 62 . stewed 340ml (12floz) Milk 3 tbsp Butter 3 tbsp Flour 1½ tsp Salt Pepper. Mince the lemon peel. or until pastry is a golden brown. adding the brandy when the other things are well blended. adding the flour. Mushroom Pie 455-680g (1-1½lb) Mushrooms whole button or sliced 2 tbsp Olive oil 110g (4oz) Cheese. The mincemeat will be ready for use in a fortnight. cheese. add lid if desired. Peel off the skins and break the chestnuts into pieces. grated ½ tsp Salt ½ tsp Ginger ¼ tsp Pepper 1 9" Pastry case (lid optional) Preheat oven to 180° 350° Gas 4 Parboil or sauté the mushrooms. salt and pepper and stirring in the hot milk.35kg (3lb) Beef Suet 900g (2lb) Raisins 680g (1½lb) Lean Beef 900g (2lb) Moist Sugar (Soft Brown Sugar) 285ml (½ pint) Brandy 50g (2oz) Citron 50g (2oz) Candied Lemon Peel 50g (2oz) Candied Orange Peel 1 Small Nutmeg 2 Lemons. Slice the citron and candied peel. Wash. core and mince the apples. Cut the mushrooms into pieces of the same size as the chestnuts and mix the two together. Add oil. to taste Remove the shells from the required number of chestnuts and cook the nut meats in boiling water until tender. Mince the beef and suet. dry and pick the currants free from stalks and grit. but do not chop them. juice only Stone and cut the raisins once or twice across. Make a cream sauce by melting the butter.35kg (3lb) Currants 1. stewed 340g (12oz) Mushrooms. Make this about the beginning of December. taking care that the latter is chopped very fine. Cook until the mixture thickens. and spices. grate the nutmeg and pare. mix them well together. Mincemeat (Traditional) 2½lt (4 pints) Apples 1. Seasonable. strain the juice and when all the ingredients are prepared. rind only 1 Lemon. Press into a sterilised jars with airtight lids. Gently simmer the mushrooms until tender. Bake for 35-40 minutes. Note: Use any combination of cheeses that suit your tastes. pour it over the chestnuts and mushrooms and serve. drain.

which should be blanched and chopped and mix together well. Store in a dry place. sift in the flour. but this is scarcely necessary. Add the sugar. taking care to keep it well skimmed and stirred with a wooden or silver spoon. 1¼ to 1½ hour. When the sugar is well dissolved. Nutmeg or Mixed Spice Pre-heat oven to 170° 325° Gas 3. Whisk the eggs separately and blend thoroughly with the dry ingredients. lined at the bottom and sides with a strip of buttered paper. the currants will all sink to the bottom. with sugar in the above ratio. 45 minutes. add it to the other ingredients. Pound Cake 565g (1lb 4oz) Flour 450g (1lb) Butter 450g (1lb) Caster Sugar 450g (1lb) Currants 50g (2oz) Candied Peel 15g (½oz) Citron 15g (½oz) Sweet Almonds 9 Eggs Ground Mace (optional) Cream the butter. currants. Allow to cool and cover with airtight lids. Mince the lemon rind very finely. Continue cooking until a golden brown crust has formed. Bake for 2-2½ hours. with a spoonful of jam or seasonal fruit. which should be cut into neat slices and the almonds. Stir 2 or 3 times during the first hour of cooking. Beat the cake well for 20 minutes.Rhubarb Jam Rhubarb To every 450g (1lb) of Rhubarb allow: 450g (1lb) Sugar ½ Lemon. A glass of wine is sometimes added to the mixture. old rhubarb. Place the milk. if this is not the case. take off the string or peel and weigh it. Bake it for 1½ to 2 hours and in a well heated oven. butter and sugar into a greased 1. Keep stirring to prevent the rhubarb from burning.1 C: F: litre (2 pint) oven-proof dish. Place the preserving pan over a low heat. Put into a round tin. Place into the oven. reckoning from the time it simmers equally. increase the heat. Put into a preserving pan. Allow the jam boil until it is done. rind only Wipe the rhubarb dry. Sprinkle with the chosen spice. Serve hot or cold. Pour into sterilised jars. When the cake is first put in. 63 . Baked Rice Pudding 600ml (1 pint) Milk 50g (2oz) Pudding Rice or Tapioca 15g (½oz) Butter 2 tbsp Sugar ¼ tsp Ground Cinnamon. candied peel. as the cake will be found quite rich enough without it. rice (or tapioca). Time: If the rhubarb is young and tender.

do not add too quickly otherwise the eggs might begin to cook and form scrambled eggs! Place the bowl over a saucepan of simmering water and stir with a wooden spoon until the mixture thickens enough to coat the back of the spoon. Sago Milk Pudding 600ml (1 pint) Milk 40g (1½oz) Sago or Semolina 15g (½oz) Butter 2 tbsp Sugar ¼ tsp Ground Cinnamon. stirring constantly. if needed. Heat the milk in a saucepan until lukewarm. stirring regularly. cook for 10 minutes or until thickened. Serve immediately or the pudding will deflate. herbs. Bake for 30-45 minutes or until a golden brown crust has formed. chocolate or anything else that tempts your palate. Add the butter and sugar. Remove from the heat and allow to cool. with a spoonful of jam or seasonal fruit Toad in the Hole 8 Pork Sausages 110g (4oz) Plain White Flour 300ml (½ pint) Milk 2 Small Eggs ½ tsp Salt Place the flour in a bowl. Nutmeg or Mixed Spice Pre-heat oven to 180° 350° Gas 4. Place the fat in a small roasting tin adding a little oil. Place the creams and remaining sugar into a saucepan. Mix in half the milk using a wooden spoon. then reduce to 200° 400° Gas 6 C.Luxury Vanilla Ice Cream 450ml (¾ pint) Single Cream 450ml (¾ pint) Double Cream 110g (4oz) Caster Sugar 6 Egg Yolks 1 Vanilla Pod Whisk the egg yolks with half of the sugar until light and stiff. Add the sausage chunks and place into the hot oven. Heat the fat until smoking hot then pour in the batter. Bake for about 5-10 minutes at 230° 450° Gas 8. Transfer into a greased 1. Note: This is a basic recipe which can be adapted to suit your own tastes by adding a wide range of flavours. work the mixture until smooth then add the remaining milk. Heat but do not allow to boil. C. or. such as fruits. to bring the amount of fat up to about 4 tbsp. Beat or whisk until fully combined and the surface is covered with tiny bubbles. Remove from the heat and allow to cool slightly. F: and bake 20 to 30 minutes or until the batter around the sausages has risen and is a deep golden brown. Gently stir the heated creams into the beaten egg. then gradually add the C: F: sago or semolina. Place into an airtight container and freeze for 24 hours. whisk again before use. Either: Place into an ice creamer maker. 64 . Serve hot or cold.1 litre (2 pint) oven-proof dish. removing twice during freezing and whisk lightly. following the manufacturers instructions. F: C. Sprinkle with the chosen spice. F: reserve the fat. Allow to rest for 15 to 30 minutes. Preheat the oven to 230° 450° Gas 8 Fry the sausages in a pan to lightly colour and remove excess fat. in a large heat resistant bowl. Scrape the seeds from the vanilla pods into the creams. then make a well in the centre and break in the egg.

or until cooked and beginning to brown. Turn up the heat and cook to near-dryness. mustard. Cook a few minutes until liquid is evaporated. Top with the remaining 'cheese' then pour the cream over the filling carefully. Roasted Leek and Blue 'Cheese' Quiche basic pastry 1 . diced small ¾ cup milk. cream or half and half ¼. smoothing down evenly to the edges. Mushroom and Red Onion Quiche basic pastry 1 tbsp olive oil 1 large red onion. 65 . chopped 2 tbsp margarine 1lb (450g) field mushrooms. ¾ of the 'cheese' and the chives and fill into the pastry case. Pour into pie shell. ensuring that it fills the gaps evenly. mushrooms.2 leeks. chopped 4oz (110g) Cheddar cheese. chopped fine 2 cloves garlic. smoothing down evenly to the edges. salt and pepper. grated 4 tbsp snipped fresh chives 250ml cream Fry the onion in the oil till beginning to brown. Bake for 25 minutes at 200° C. Mix together the roasted leeks. combine eggs and milk/cream and beat well. Bake for 20 minutes at 200° C. squeeze the broccoli to dry it a little. Heat butter in skillet and sauté onion. cheese and onion/garlic mixture.20 C. In bowl. minced 2 tbs butter 1 cup cheddar or other cheese 1 unbaked pie shell salt & pepper Pre-steam broccoli and let cool. Preheat oven to 375. 2/3 of the 'cheese' and the chives and fill into the pastry case. grated 3 tbsp snipped fresh chives 250ml cream Pre-heat the oven to 200° Toss the sliced leeks in a suitable oven-proof dish and roast for about 15 .½ onion. Bake until filling is puffed. minutes. set and starting to turn brown about 35 to 45 minutes. garlic. Let cool 5 minutes.Broccoli Quiche 4 eggs 1 head broccoli florets only. Top with the remaining 'cheese' then pour the cream over the filling carefully. Mix together the onion. Cook the chopped mushrooms in the margarine over medium heat till they begin to release their own juices. Stir in broccoli. trimmed and sliced 2 tbsp olive oil 1 tsp wholegrain mustard 4oz (110g) blue cheese. Set aside. ensuring that it fills the gaps evenly.

When al dente. sliced 4 eggs 1 pint heavy cream 1 cup cheese. beat them well then add the milk and the herbs and beat together. C. Stir together and set aside. scatter the chives on top and pour the cream over the filling carefully. Add cheese. Wash and slice the mush room and wash and cut the broccoli into small florets. sliced 3 Tablespoons butter 1/3 cup green onions.30 minutes. Sprinkle the Parmesan cheese over the egg mixture and bake for 25 . Do not place a . Mushroom Quiche 1 9-inch unbaked pie shell 1 12-ounce container of mushrooms. tossing with a little more oil if necessary. Put the vegetable filling in the flan dish and add the egg mixture. Bake for 25 minutes at 200° C Vegetable Quiche Pastry 1 small head broccoli 4oz (100g) mushrooms 1 red pepper ½ onion 1 teaspoon marjoram or oregano 1 teaspoon basil 4 eggs ½ pint (300ml) milk 8oz (225g) cheese salt and pepper olive oil Pre heat the oven to 180° C/350° F/Gas Mark 4. excess stalk trimmed 3 tbsp olive oil 1 tsp ground cumin seasoning 1 generous tbsp wholegrain mustard 4oz (110g) blue cheese. whisk together the eggs and cream. Add the mushrooms/onions to the egg mixture. Cover with cheese and bake for 30 to 40 minutes until the filling has set and the top turned a nice golden brown. Roast for about 30 minutes than remove and break up the florets a little before returning to the oven for at least another 15 minutes. shredded or cut into small cubes 1/4 cup Parmesan cheese. Meanwhile make the filling. Remove from heat and allow to cool for a couple of minutes. remove from the oven and toss with the remaining cumin and the mustard. Prick the base with a fork and bake for 10 minutes.Roasted Cauliflower and Blue Cheese Quiche basic pastry 1 medium cauliflower. Decant half of the cauliflower into the prepared and precooked case then follow with half of the 'cheese'. Complete with the remainder of each. broken into florets. Meanwhile. On a floured surface roll out the pastry thinly and cover an 8 inch flan dish or ring with it. shredded Preheat oven to 375° Sauté mushrooms and butter over medium-high heat for 10 minutes. lid over the pan. Peel and slice the onion and sauté it gently in a little olive oil. ensuring that it fills the gaps evenly. add onions and sauté for 2 minutes. Break the eggs into a bowl. When the onions begin to soften add the mushroom and broccoli and continue to cook for 10 minutes. 66 . making sure to bring it up the sides and work it well into the corner between base and side so as not to get a thick seam. Stir together and pour into pie shell. Once mushrooms have sautéed. salt and pepper. grated 2 tbsp snipped fresh chives 250ml cream Pre-heat the oven to 200° Toss the cauliflower florets in the oil with a little seasoning and half the cumin.

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