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Acid Drops 17 Classic Tomato Soup 34

Almond Crunch 16 Cooking Pasta 56
Apple & Herb Potato Cakes 37 Cornish Spruce 5
Apple & Sultana Cake 51 Cowboy Pie 59
Apple Dessert Cake 51 Crab-apple Jelly 39
Apple Dumplings 54 Creamy Winter Onions 21
Apple Muffins 51 Creamed Mushrooms and Chestnuts 62
Apple or Pear Wine 40 Crème Caramel 54
Crumpets 43
Babba Ghanoush with Toasted Bread
Triangles 31 Devon Flats 7
Bacon and Egg Flan 55 Devon Teddy Cakes 7
Baked Onions with Nut Stuffing 22
Baked Rice Pudding 63 Elderflower Champagne 39
Bakewell Tart 53 Elderflower Cordial (24hrs) 37
Banana Cake 33 Elderflower Cordial (5 days) 38
Banoffee Pie 43 Elderflower Wine 39
Barley and Mushroom Casserole 35
Barley Water 5 Fresh Fruit Salad 47
Basic Pizza Crust 55 Field Mushrooms & Quinoa Risotto 30
Bean Curry 28 Flapjacks 47
Beefburgers 47 Fruit Malt Loaf 50
Biscuits 53 Fudge 15
Blackberry & Apple Jam 37
Boiled Cake 48 Gazpacho 34
Brandy Snaps 18 Ginger Beer 5
Bread 52 Gingerbread 48
Bread & Butter Pudding 12 Grandma’s Macaroni Cheese 57
Broccoli Quiche 65 Gratin Dauphinois 46
Gypsy Tart 36
Caramelised Carrots and Parsnips 1
Carrot Cake 2 56 High Dumpsy Dearie Jam 23
Carrot Cake Recipe 18 Home-Made Custard 1
Carrot Soup 35 Honeycomb 15
Cheese and Onion Flan 55 Hot Cross Buns 8
Cheese and Potato Bake 1 Hot Punch 27
Cheese and Potato Pie 46 How to… Bake Blind 32
Cheese Pastry 47
Cheesecake 53 Irish Omelette 2
Chestnut Vegetable Loaf 2 Irish Soda Bread 9
Chicken Stock 31 Lardy Cakes 4
Chinese Braised Turnips 46 Leek Pie 55
Choc Krispies 48 Lentil Soup 45
Chocolate Brownies 60 Lentils with Spinach & Roasted Peppers 29
Chocolate & Cream Gateau 58 Little Mince Pie Cakes 59
Chocolate Crunch 44 Luxury Vanilla Ice Cream 64
Chocolate Log 58
Chocolate Rum Mouse 59 Macaroni Cheese 57
Chocolate Spice Cake 49 Malt Loaf 48
Chocolate Velvet Pudding 11 Marzipan 19
Choc-Orange Cake 39 Meat & Potato Pie 54
Christmas Biscuits 10 Melting Moments 52
Christmas Cake 50 Mincemeat 20
Christmas Divinity 16 Mincemeat (Traditional) 62
Christmas Pudding 49 Moist Chocolate Cake 34
Christmas Cake Biscuits 11
Cinder Toffee 16
Mozzarella-topped Spinach & Potato Sausage Whirls 3
Gratin 29 Savoury Yorkshire Suet Pudding 7
Mulled Ale 26 Scones 46
Mum’s Sausage & Onion Meal 32 Scottish Tablet 14
Mushroom Quiche 66 Seasoned Pudding 21
Mushroom & Red Onion Quiche 65 Setting & Potting Preserves 25
Mushroom Burger 28 Sherry Trifle 12
Mushroom Pie 62 Shortbread 49
Mushroom Pudding 20 Stir Fried Beansprouts 43
Mushroom & Nut Wellington 33 Sloe Gin 45
Spanish Omelette 27
Nettle Beer 27 Spicy Tea Bread 50
Nutty Chocolate Chip Cookies 52 Spinach Royal 61
Sponge Sandwich 54
Old Fashioned Biscuits 26 Somerset Cider Cake Recipe 22
Old fashioned Treacle Tart 4 Stampy 19
Old-Fashioned Lemonade 6 Strawberry Jam 24
Old-Fashioned Peanut Brittle 15 Sugar Boiling Basics 17
Orange & Lemon Squash 37 Sugar Mice 14
Orange or Lemon Curd 23 Sultana Cake 51
Summer Fruit Gateau 42
Parsnip Cakes 21 Summer Fruits Social Wine 42
Parsnip Wine 40 Sweet & Sour Carrots 45
Pasta 56 Swiss Roll 57
Pease Pudding II 22
Peppermint Clouds 52 Taboullah 36
Peppermint Creams 14 Toad in the Hole 64
Physalis Jam 32 Traditional German Stollen 61
Pickled Onions 26 Treacle Sponge Pudding 43
Pineapple Casserole 59 Treacle Toffee 14
Potatoes Boulangere 45 Trifle 56
Pound Cake 63 Truffle Torte 44
Puff Pastry 6 Turkish Delight 13

Queen of Puddings 12 Vegetable Broth 44

Vegetable Curry 36
Rachel Pudding 60 Vegetable Gratin 37
Raspberry Jam 23 Vegetable Quiche 66
Rhubarb & Ginger Jam 18 Vegetable Stock 31
Rhubarb Jam 63 Victoria Sandwich 53
Rhubarb-Strawberry Cooler 63
Rice & Raisin Wine 60 West Country Apple Cake 10
Rich Chocolate Cake 41 Wimbledon Cup 34
Ricotta & Spinach Cannelloni 38 Worcester Cider Fruit Cake 28
Roasted Cauliflower & Blue Cheese
Quiche 66 Yorkshire Humbug 13
Roasted Leek & Blue Cheese Quiche 65 Yorkshire Pudding 8
Roasted Peppers 30
Rock Cakes Recipe 18
Rowan Jelly 24
Rum and Apple Stuffing 2
Runner Bean Chutney 35

Sage & Onion Stuffing 57

Sago Milk Pudding 64
Sausage Plait 3
Sausage Rolls 57
Gas and Electric Cooker Conversions
Fahrenheit Centigrade Description
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.)
Spoon Measures – solids ounce (uk) grams

A heaped tablespoon of castor sugar

= 0.75 oz.
= 21g

A heaped tablespoon of flour

= 1 oz.
= 28g

A heaped tablespoon of butter

= 1.25 oz.
= 35g

A heaped tablespoon of cornflour

= 0.5 oz.
= 14g

A heaped tablespoon of gelatine

= 0.75 oz.
= 21g

A level tablespoon of sugar

= 1 oz.
= 28g
Fluid Ounces (UK) into Millilitres (ml)
Fluid Millilitre
Ounces s
1 28.4
5 (1/4 pint) 142
9 256 1/4 litre
10 (1/2 pint) 284
12 341 1/3 litre
15 (3/4 pint) 426
18 511 1/2 litre
20 (1 pint) 568
35.2 1000 1 litre

Imperial (UK) 20 fluid ounces = 1 pint = 0.568 litre
USA 16 fluid ounces = 1 pint = 0.473 litre ( l or L )
USA 1 fluid ounce = 29.57 ml
4 gills = 1 pint = 0.568 litre
2 pints = 1 quart = 1.137 litre
4 quarts = 1 UK gallon = 4.546 litre
1 US gallon = 3.785 litre
Ounces ( ozs.)(UK) and pounds ( lbs.) into grams (g) approx.
These ounces are for mass, avoirdupois, or weight
Ounces grams
1/4 (quarter) 7
1/2 (half) 14
3/4 (three quarters) 21
1 28.35
2 57
3 85
4 ( quarter lb.) 113
5 142
6 170
7 198
8 ( half lb.) 227
9 255 ( 1/4 kilo )
10 284
11 312
12 (3/4 lb) 340
13 369
14 397
15 425
16 ( 1 lb.) 454
17 482
18 510 ( 1/2 kilo )
19 539
20 ( 1 1/4 lbs.) 567
21 595
22 624
23 652
24 ( 1 1/2 lbs.) 680
25 709
26 737
27 765 ( 3/4 kilo )
28 ( 1 3/4 lbs. ) 794
29 822
30 851
31 879
32 ( 2 lbs.) 907
33 936
34 964
35 1/4 ( approx. 2 1/4 1,000 ( 1
lbs. ) kilogram)

Notes on UK ( Imperial ) avoirdupois weight (mass):-

16 ounces = 1 pound = 0.4536 kg
14 pounds = 1 stone = 6.3503 kg
2 stone = 1 quarter = 12.7006 kg
4 quarters = 1 hundredweight ( cwt ) = 50.8023 kg
20 hundredweight = 1 ton = 2240 lbs. = 1016.05 kg
1 metric ton ( tonne ) = 1000 kg ~ 1000 litre of water = 1 cubic metre
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.
Bring the milk almost to the boil, remove from the heat and add the vanilla seeds and pod(s).
Allow to stand for 15 minutes to allow the vanilla to infuse the milk.
Place the egg yolks, sugar and in a bowl, beat until thick and creamy.
Remove the vanilla pod(s) from the milk and slowly beat into the egg mixture.
Place in a heavy based saucepan and cook over a low to medium heat (do not allow to boil) , stirring
constantly, until the custard thickens. (If the custard becomes lumpy strain)
Serve hot or cold.

Caramelised Carrots and Parsnips

6 Carrots
6 Parsnips
Olive Oil to coat
2 tbsp Syrup
Salt and Pepper to taste

Preheat oven to 190°C: 375°F: Gas 5

Peel and remove the woody centres of the parsnips.
Cut the carrots and parsnips in halves or quarters lengthways.
Pre-heat a roasting tray on top of the stove, add the oil.
Fry until lightly browned on all sides.
Roast for 30 minutes or until tender, turning occasionally.
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, slice the leeks, onion and courgettes. Boil the potatoes in salted water for 15-20
minutes or until tender. Drain and mash with the milk, half the cheese and half the butter.
Heat the remaining butter in a large pan and fry the leeks and onion for 4-5 minutes, until softened.
Add the courgettes, mushrooms and paprika and fry for a further 2 minutes.
Sprinkle in the flour, then slowly add the stock and bring to the boil, stirring continuously.
Cover and allow to simmer for 5 minutes. Pre-heat oven to 200°C; 400°F: Gas 6.
Spoon the vegetable mixture into an ovenproof dish and cover with the potato mixture, sprinkling with the
remaining cheese.
Bake for 20-25 minutes or until the top is crisp and golden brown.

Rum and Apple Stuffing
340g (12oz) Apples, peeled, cored and chopped
340g (12oz) Breadcrumbs
6 tbsp Rum
4-6 Sage Leaves, chopped
1 tbsp Mace
1 Egg, beaten

Place the breadcrumbs in a bowl, pour over the rum. Allow to stand for 3-4 hours. Add all of the other
ingredients and mix thoroughly.
Use to stuff poultry or form into balls and bake for 30-40 minutes.

Chestnut Vegetable Loaf

300g (10oz) Tinned Chestnut Purée (Unsweetened)
150g (5oz) Fresh Breadcrumbs
2 Eggs, lightly beaten
1 Onion, finely chopped
1 Large Potato, cooked and mashed
1 Small Turnip, cooked and mashed
1 tbsp Fresh Parsley, chopped
1½ tsp Butter
½ tsp Salt
½ tsp Pepper
½ tsp Dried Sage
½ tsp Dried Basil

Preheat oven to 180°C: 350°F: Gas 4

Lightly grease a ½ kg (1lb) loaf tin with butter or margarine.
Set aside.
Combine all the ingredients, mixing thoroughly.
Press the mixture firmly into the loaf tin.
Bake for 50 minutes to 1 hour until brown and firm.
Turn the loaf out gently onto a serving plate.

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.

Beat the yolks, adding salt and pepper to taste.
Whisk the egg whites until stiff.
Combine the beaten yolks, mashed potato, a squeeze of lemon juice and chives (or spring onions), ensuring
they are thoroughly mixed.
Gently fold in the whisked egg whites, retaining as much air in the mixture as possible.
Melt the butter in a frying or omelette pan over a medium heat.
Pre-heat the grill.
Cook until just set, and then place under the grill until the top is lightly browned.
Serve immediately.

Sausage Plait
225g (8oz) Shortcrust Pastry
225g (8oz) Sausage Meat
50g (2oz) Mushrooms
2 Tomatoes
1 Small Onion
1 Egg, beaten
Pinch Mixed Herbs
Salt and Pepper

Pre-heat oven to 200°C; 400°F: Gas 6

Chop the tomatoes, mushrooms and onion and mix with the sausage meat and herbs.
Roll out the pastry on a floured surface into a rectangle 12 inches by 9 inches and place on a greased
backing tray.
Arrange the filling along the centre of the pastry.
Cut the pastry into ½ inch strips at an angle, either side of the filling.
Fold the pastry strips, alternately, over the mixture to look like a plait.
Brush with beaten egg and bake for 30-35 minutes.
Serves 4.

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, finely chopped
2 tbsp fresh parsley, finely chopped
Rosemary, finely chopped
Salt and Pepper

Rub the butter into the flour, add the rosemary and season.
Add the mashed potato and mixing thoroughly.
Gradually add the milk, to produce a moist, but not sticky dough.
Knead the dough gently and allow to rest.
Mix the sausage meat and onion for the filling.
Roll the dough into a large rectangle and spread with the filling mixture over evenly.
Roll along the long edge similar to a Swiss roll.
Cut into slices about ¾ inch thick and place onto an oiled baking tray.
Pre-heat oven to 200 °C; 400 °F; Gas 6
Bake for 15-20 minutes.

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

110g (4oz) Lard
110g (4oz) Soft Brown Sugar
1 level tsp Ground Mixed Spice

Mix the sieved flour and salt together, rub in the lard.
Dissolve the sugar in a little of the milk and use to mix the yeast into a smooth thin paste, then add to the
remaining water.
Make a well in the centre of the flour and pour in the liquid.
Mix together well until it becomes a smooth, elastic dough.
Shape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for 30
minutes to allow it to rise.
Lightly knead the currants and sultanas into the dough.
Allow the dough to rest for 10 minutes.
Mix together the soft brown sugar, lard and mixed spice for the filling.
Roll the dough into a long rectangle approx. 45cm by 15cm (18 ins by 6ins)
Spread the filling over two thirds of rectangle 45cm by 10cm (18 ins by 4ins).
Fold the section which has no filling into the centre of the rectangle and then the remaining section to the
Roll out the dough again to the same size as previously.
Starting at the short side 15cm (6ins), roll as if a swiss roll.
Cut the roll in half to produce two pieces each 9cm (3 ins) wide.
Place each piece in a well-greased round 15cm (6ins) round baking tin, cover and leave in a warm place for
35 - 40 minutes to allow them to rise
Preheat oven to 200°C: 400°C: Gas 6 and bake for 35 - 40 minutes.
Turn out immediately and pour over the hot filling to form a glaze.
Caution: The filling will be very hot, so care must be taken.

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°C; 400°F: Gas 6.

Put the syrup into a saucepan with the breadcrumbs, lemon rind and juice and heat gently until just melted.
Allow the mixture to cool.
Roll out the dough and line an 8 inch baking dish.
Pour in the syrup mixture.
Roll out the dough trimmings and cut into long, narrow strips.
Arrange them in a lattice pattern over the filling.
Bake for 25 to 30 min or until the pastry is slightly browned.
Serve hot or cold.
Serves 4

Cornish Spruce
3.4lt (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, removing only the outer waxy layer and squeeze the juice.
Place all of ingredients except the water into a bowl.
Pour over the boiling water, stir until dissolved.
Allow to cool.
Dilute with iced water to serve.
Use within 24 hours.

Barley Water
600ml (1 pint) Water
50g (2oz) Pearl Barley
½ Lemon
1 tbsp Sugar

Place the barley into a sieve and pour over 1.2 - 1.8lt (2 - 3 pints) of boiling water to scald and cleanse it
(this aids in producing a clearer colour for the finished barley water).
Finely peel the lemon, removing only the outer waxy layer and squeeze the juice.
Place the barley, lemon rind and water into a saucepan and simmer covered for 20 minutes.
Strain through a jelly bag or muslin cloth.
Add the lemon juice and sugar to taste. Allow to cool and refrigerate before drinking.
Use within 24 hours.

Ginger Beer
450g (1lb) Sugar
4.5lt (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 - hit with hammer) to release flavour.
Finely peel the lemon, removing only the outer waxy layer and squeeze the juice.
Place the ginger, lemon rind and cream of tartar into a bucket or large bowl.
Pour over the boiling water, add the lemon juice and stir well.
Allow to cool to about 21°C (70°F), remove a little of the liquid and mix with the yeast, stir the yeast mixture
into the liquid.
Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and
secure with string or elastic.
Leave in a warm place 21°C (70°F) for 24 hours.
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).
Pour the ginger beer into strong bottles and cork.
Secure the corks with wire, leaving a little play (for possible expansion)
Store the bottle in a cool dark place.
If the corks begin to rise, release the wire slightly and re-secure.
The beer should be ready to drink after 2 - 3 days.

Old-Fashioned Lemonade
675g (1½lb) Sugar
1.2lt (2 pints) Water
4 Lemons
2 tsp Citric Acid
2 tsp Tartaric Acid

Finely peel the lemons, removing only the outer waxy layer and squeeze the juice.
Place the water into a saucepan with the lemon rind and boil for 2 - 3 minutes.
Place the sugar, lemon juice, citric acid and tartaric acid into a bowl.
Strain the boiling water over the juice mixture.
Stir in the sugar to dissolve.
Pour the liquid into clean, dry bottles sealing securely.
Will keep for up to 6 weeks if stored in a cool dark place.
Can be diluted before serving.

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.

Make a well in the middle of the flour and add the lemon juice, stir with a knife adding enough water to make
an elastic dough.
Place on to a floured surface and knead gently for 5 minutes until the dough is smooth and does not stick to
the fingers.
Roll out the dough to form a piece large enough to cover the butter, then place the butter (straight from the
fridge) in the middle of the dough.
Fold over the ends over one at a time.
Flatten in one or two places using a rolling pin, then roll out gently and evenly into a long strip, ensure that
the butter does not come through or comes from between the edges.
Fold one third towards the middle, then the remaining third into the middle to form three layers, pressing
down gently, do not seal the edges.
Leave the pastry to rest in a cool place for 15 minutes.
Place the pastry on to a floured surface, so that the unsealed edge is towards you, roll and fold again as
Turn and repeat three more times.
Leave the pastry to rest in a cool place for 10 minutes.
Place the pastry on to a floured surface, so that the unsealed edge is towards you, roll and fold again as
Turn and repeat three more times.
The pastry is now ready for use.
It should be cooked in a preheated oven at 230°C: 450°F: Gas 8 for approx. 10 minutes.

Devon Flats
450g (1lb) Flour
225g (8oz) Sugar
225g (8oz) Clotted Cream
1 Egg

Pre-heat oven to 190°C; 375°F: Gas 5.

Rub the cream and flour together.
Beaten the egg and sugar together and add to the above mixture.
Work into a smooth dough, if is too dry add a little milk.
Turn onto a floured board.
Roll out thinly and cut into rounds.
Sprinkle with a little sugar.
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, to form a thick dough, adding a little milk if needed.
Turn out onto a lightly flour board and roll out to a thickness of 15mm (½ inch).
Place a small knob of butter into a frying pan and fry gently until golden brown on both sides.
Sprinkle with sugar and serve.

Savoury Yorkshire Suet Pudding

225g (8oz) Suet
225g (8oz) Breadcrumbs
2 Large Onions, finely chopped
1 or 2 Eggs, beaten
1 tbsp Coarse Oatmeal
1 tsp Sage
Salt and Pepper

Pre-heat oven to 190°C; 375°F: Gas 5

Mix the dry ingredients and the onion together in a bowl.
Add the eggs, if the mixture seems to dry, add a little milk or water to moisten.
Press firmly into a well greased ovenproof dish.
Bake for 30-45 minutes.
An ideal accompaniment to roast pork, chicken or duck.

Yorkshire Pudding
Serves 4-6

300ml (½ pint) Milk

110g (4 oz) Plain Flour
1 Egg
Oil, Lard or Dripping

Place the flour in a bowl, then make a well in the centre and break in the egg.
Mix in half the milk using a wooden spoon, work the mixture until smooth then add the
remaining milk.
Beat or whisk until fully combined and the surface is covered with tiny bubbles. Allow to rest for 15 to 30
minutes, whisk again before use.
Pre-heat oven to 220°C; 425°F: Gas 7.
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.
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.
Though not vegetarian this has been added because they are tasty when baked if filled with a savoury filling.

Hot Cross Buns

Makes: 12

450g (1lb) Flour

285ml (½ pint) Milk, 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°C; 375°F: Gas 5.

Sieve flour, spice and salt into a bowl.
Rub the butter lightly into flour, until the mixture resembles breadcrumbs.
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, then add to the
remaining milk.
Place in a warm place for 10 minutes, until bubbles begin to appear.
Add the yeast mixture to the flour mixture to create a light dough, mixing thoroughly.
Cover and allow to stand in a warm place for 45-60 minutes or until doubled in volume.
Turn onto lightly floured board.
Knock back and knead briefly, adding the currants, ensuring they are evenly distributed.
Divide into 12 portions.
Shape the dough into round balls, flatten slightly and place on to a greased baking tin
Mark deeply with a cross shape on top.
Leave in a warm place for 20 minutes to allow to rise again.
Bake for 20 minutes, or until golden brown.
Dissolve some sugar in a few drops of tepid water.
Remove from the oven and immediately brush with the sugar glaze.
Allow to cool.

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, rub in the lard and add the bicarbonate of soda, cream of tartar.
Pour in the buttermilk and work lightly with hands into a dough.
Gently shape into a ball and place on a warmed greased baking tray, flatten into a disk 2.5 - 3cm (1 - 1¼
inch) thick.
Cut the disk into quarters and pull then apart so that there is 5 - 15cm (¼ - ½ inch) between them, dust
lightly with wheatmeal flour.
Bake immediately for 30 minutes in a preheated oven at 230°C: 450°F: Gas 8.

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

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°C: 350°F: Gas 4.

Sift together the flour, baking powder, bicarbonate of soda and salt.
Place the chocolate and milk into a bowl over a saucepan that is over a very low heat and allow to slowly
melt, then allow to cool.
Mix the butter and sugar together until creamy.
Beat the eggs and gradually add to the butter and sugar mixture, adding a little of the flour.
Stir in the treacle and vanilla essence, mixing well.
Fold in the remaining flour. Gradually add the chocolate mixture to form a thick batter.
Divide the mixture between two 18cm (7 inch) sandwich tins.
Bake for 30 - 35 minutes.
Turn out on to a wire rack and allow to cool.

To make the icing

Place the all of the ingredients into a heavy based saucepan, heat gently until the sugar is fully dissolved.
Bring to the boil, stirring constantly.
Allow to cool for about 10 minutes, then beat until think enough to spread.
Use half of the mixture to spread between the two layers of cake.
Use the remainder to spread on top and sides of the cake.
Work quickly using a knife dipped into warm water.

West Country Apple Cake
450g (1lb) Cooking Apples, peeled, cored and chopped
225g (8oz) Plain Flour
175g (6oz) Dark Soft Brown Sugar
110g (4oz) Butter
2 Eggs, beaten
3-4 tbsp Milk
1 tbsp Clear Honey, 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°C: 325°F: Gas 3.

Grease a deep 18 cm (7 inch) round cake tin, line with buttered greaseproof paper.
Cream together the butter, sugar, until light and fluffy.
Add the eggs, a little at a time, beating constantly.
Sieve the flour, spice and baking powder.
Add to the mixture, mixing thoroughly.
Fold in the apples and enough milk to produce a soft dropping consistency.
Pour into the prepared cake tin.
Bake for 1½ hours until well risen and firm to the touch.
Turn out on to a wire rack to cool.
When cold, brush with honey and sprinkle with demerara sugar.

Christmas Biscuits
565g - 625g (1lb 4oz - 1lb 6oz) Flour
225g (8oz) Butter
170g (6oz) Sugar
2 Egg Yolks
1 Egg White, lightly beaten
4 tbsp Almonds, chopped
2 tbsp Sugar
1 tsp Almond Extract
Pinch Salt

In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy.
Add beaten egg and almond extract..
Sift together flour and salt and add to the mixture.
This should produce a pliable dough, chill 30 minutes.
Divide dough into 6 equal portions.
Roll out each portion in to a sausage shape, about 24" long.
Divide each into 2" strips.
Place onto lightly greased baking trays.
Brush with egg white and sprinkle with sugar and almonds.
Preheat oven to 190°C: 375°F: Gas 5
Bake for about 10 minutes or until biscuits feel firm and are lightly browned around the edges.
Allow to cool for a few minutes then remove to wire racks.
Makes: approx. 60

Christmas Cake Biscuits
900g (2 lbs) Dates
565g (1lb 4oz) Flour, 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, cream the butter, gradually adding sugar, beat until light and fluffy.
Add eggs and beat well.
Fold in dry ingredients, fruit and nuts, to produce a stiff batter.
Drop teaspoonfuls of the batter onto a lightly greased baking tray.
Preheat oven to 170°C: 325°F: Gas 3
Bake for 30-35 minutes or until lightly browned.
Allow to cool for a minute, remove biscuits to wire racks to cool.

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.

Measure out the gelatine carefully.
Add the milk.
Stir well, then leave to stand for 5 minutes.
In a medium sized saucepan mix the cocoa, sugar and water.
Bring to the boil, stirring constantly.
Remove from the heat and add the softened gelatine.
Stir until the gelatine has completely dissolved.
Stand the chocolate mixture in cold water to cool but DO NOT let it set.
Beat the evaporated milk until very thick.
Add the cooled chocolate mixture gradually.
Turn into one large dish to set.
Spoon into individual dishes.
Spoon mixture into glasses or individual dishes alternately with spoonfuls of whipped cream and/or
raspberries or stewed peaches.
Spoon into a mould that has been wiped with cooking oil to prevent sticking.
Leave to set.
Colour darkens and flavour becomes more marked if pudding is left for several hours.
To un-mould, loosen edges with fingers, then loosen one side and turn onto a dampened plate.
DO NOT stand the mould in warm water unless all else fails.

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, vanilla sugar and zest of the lemon into a large bowl.
Bring the milk and butter to simmering point (do not boil) and remove from the heat.
Stir into the breadcrumbs and leave for 15 minutes. Heat oven to 180 ºC; 350 ºF; Gas 4.
Separate the eggs, beat the yolks and add to the breadcrumbs.
Butter an ovenproof serving dish which will hold 1.5 litres (2½ pints), pour in the mixture.
Bake for 35 minutes. remove from the oven, allow to cool for 5 minutes then spread the jam gently over the
top (being careful not to break the surface skin).
Whisk the egg whites until stiff and gently fold in the caster sugar reserving 1 teaspoon.
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. Serve hot with whipped cream.

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. The longer it remains there the more the flavour with increase.

Sherry Trifle
1 Swiss Roll, Victoria Sponge or Trifle Sponges
1 packet Strawberry or Raspberry Jelly
Strawberries or Raspberry (tinned, frozen or fresh)
600ml (1 pint) Home-Made Custard, cooled
150ml (¼ pint) Cream Sherry
Strawberry or Raspberry Jam
Toasted Flaked Almonds

Slice the swiss roll, (if using victoria or trifle sponges, spread with a little jam). Arrange in the bottom of a
glass serving bowl. Pour the sherry over the swiss roll or sponges. Add the fruit. Prepare the jelly as per the
instructions (if using tinned fruit use the juices). Pour the jelly over the fruit and sponge. Place in the
refrigerator and allow to set. Pour custard over jelly. Whisk the cream and spread or pipe on the top of the
custard. Decorate with almonds.

Bread and Butter Pudding

7 Slices Bread
Soft Butter
1lt (1¾ pints) Milk
110g (4oz) Sugar
110g (4oz) Raisins and Sultanas
3 eggs, slightly beaten
1 tsp Vanilla
½ tsp Cinnamon
¼ tsp Salt

Pre-heat oven to 170°C: 325°F: Gas 3.

Butter a large ovenproof baking dish. Spread the butter generously on one side of each slice of bread.
Line bottom and sides of the dish with buttered bread. Mix the milk, eggs, sugar, raisins and sultanas,
vanilla, cinnamon and salt pour over bread. Place a few extra pieces of buttered bread on top, press down to
submerge. Allow to stand for at least 30 minutes.
Cover, place in a bain-marie and bake for 30 minutes.
Remove the lid and cook for a further 30 minutes until top becomes a deep-golden.

Yorkshire Humbugs
450g (1lb) Brown Sugar
150ml (¼ pint) Water
Peppermint Essence

Place the brown sugar into a heavy bottomed saucepan.

Heat gently until the sugar has completely dissolved, but do not stir.
Boil to a temperature of 154°C (310°F).
When the water has evaporated add a few drops of peppermint essence.
Pour mixture on a slab, using a knife to prevent it running too thin.
Cut into strips, and cut with sharp buttered scissors.
Then wrap in cellophane and store in an airtight container.

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, 285ml (½ pint) water, and lemon juice in a heavy saucepan over medium heat.
Stir until the sugar dissolves and the mixture boils.
Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage 114 -
118°C (238 - 245°F).
See: Sugar boiling basics
The sugar mixture will form a soft ball which can be squashed flat.
Remove the saucepan from the heat.
In a second large heavy saucepan over medium heat, stir together 225g (8oz) cornflour and the cream of
Gradually stir in the remaining water until no lumps remain.
Stir constantly, until the mixture boils and forms a thick, gluey paste.
Slowly pour the hot sugar syrup into the cornstarch mixture, stirring constantly.
Reduce the heat and simmer, stirring often, to prevent sticking, for about 1 hour, or until the mixture has
become a pale golden colour.
Stir in the rosewater and add food colouring (if used).
Pour the mixture into the prepared baking tin and spread evenly.
Cool to room temperature, uncovered, allow to stand overnight to set.
Sift the icing sugar and a little cornflour onto a large cutting board.
Turn out and cut into 1-inch squares with an oiled knife.
Roll pieces in the icing sugar mixture to coat well.
Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every
Makes approx.80 pieces.

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, water and vinegar into a heavy bottomed saucepan, heat gently until the butter has melted.
Add the sugar and black treacle, allow to fully dissolve, this takes about 20 minutes.
Boil the mixture to a temperature of 138°C (280°F).
Remove from the heat, allow the bubble to decrease.
Pour the mixture into a well oiled 18cm (7 inch) sandwich tin.
When the mixture has cooled a little mark the surface into squares with a knife.
When cold break into squares, wrap in cellophane and store in an airtight container.

Sugar Mice
1 Egg White
450g (1lb) Icing Sugar
Food Colouring

Beat the egg white until frothy but not stiff.

Sieve the icing, adding enough to produce a fairly stiff mixture.
Add a few drops of the food colouring (flavourings can also be added at this stage if required).
Knead the mixture in to a firm paste and divide into 12 - 16 pieces.
Roll into oval shapes with making one end pointed to form a nose, pinch up two small pieces to produce
Eyes can be formed using silver balls or currants, the tail can be made from string.
Place the mice onto parchment or silicon paper, place in a warm place to dry for 24 hours.
Store in an airtight container.

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. Heat gently until the sugar dissolves. Stirring continuously until it
comes to the boil. Boil about 30 minutes. Remove from heat and beat well and pour into greased tin. Mark
into squares when cool, cut when cold.

Peppermint Creams
1 Egg White
450g (1lb) Icing Sugar
Peppermint Essence or Oil of Peppermint

Beat the egg white until frothy but not stiff. Sieve the icing, adding enough to produce a fairly stiff mixture.
Add a few drops of the essence or oil. Knead the mixture in to a firm paste and roll on surface dusted with
sieved icing sugar. Cut into rounds or form small balls and flatten. Place the peppermint creams onto
parchment or silicon paper, place in a warm place to dry for 24 hours.
Store in an airtight container.

Old-Fashioned Peanut Brittle
340g (12oz) Raw Peanuts or Raw Cashews, coarsely chopped
170g (6oz) Sugar
170g (6oz) Light Syrup
60ml (2fl oz) Water
3 tbsp Butter, at room temperature
2 tsp Vanilla Essence
1 tsp Baking Powder

Butter a large baking tray; set aside.

In a large heavy bottomed saucepan, combine the sugar, syrup, water, and butter.
Bring to a boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar.
(Try to avoid splashing mixture onto side of the pan.)
Boil for 3 minutes.
Cook over moderate heat, stirring occasionally, to 114 - 118°C (238 - 245°F) on sugar thermometer, soft-ball
See: Sugar boiling basics
Add the nuts.
Cook over moderate heat, stirring constantly, to 300° on sugar thermometer, hard-crack stage (10 to 15
Be careful that the mixture does not burn.
Remove the pan from heat.
Quickly stir in vanilla and baking powder into the hot mixture, stirring constantly until light and foamy.
Immediately pour and spread mixture onto the baking sheet.
With 2 forks, lift and pull into a rectangle. Pull gently to avoid tearing.
Cool completely on wire rack. Break into pieces.

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, water, golden syrup 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°C (310°F).
Remove from the heat to prevent further cooking.
Quickly mix the bicarbonate of soda with the warm water and add to the sugar mixture, stirring gently.
Pour the mixture into a 18cm by 28cm (7inch by 11 inch) non-stick baking tray to a depth of at least 2.5cm (1
inch). Allow to cool for a few minutes before marking into bars or squares.
Eat as soon as cool, as if kept it becomes soft and sticky.

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, butter, milk, water and vanilla essence into a saucepan.
Heat gently until the is fully dissolved. Rapidly boil the mixture to a temperature of 114 - 118°C (238 - 245°F)
the soft ball stage. Remove from the heat and allow to cool for 2 - 3 minutes, then beat rapidly with a
wooden spoon until the mixture thickens and becomes rough in texture.
Pour the mixture into a 20cm (8 inch) baking tin, lined with silicon paper. Allow to cool a little before marking
into squares with a knife. Leave in a cool place to set, cut into squares and store in an airtight container.

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, sifted

Place the butter, water and vinegar into a heavy bottomed saucepan, heat gently until the butter has melted.
Add the sugar golden syrup, dark chocolate and allow to fully dissolve.
Bring to a boil, to a temperature of 138°C (280°F).
Remove from heat.
Add the baking soda, stirring well until bubbles subside a little
Pour the mixture into a well oiled 18cm (7 inch) sandwich tin.
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, 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.
In a saucepan, boil the sugar, water and syrup while stirring gently. to 114 - 118°C (238 - 245°F) on sugar
thermometer, soft-ball stage.
See: Sugar boiling basics
Pour the sugar mixture over the beaten egg white, beating continually.
Add vanilla, nuts and a pinch of salt.
Add a few drops of food colouring if desired.
Beat this mixture until almost hard, then drop teaspoonfuls onto waxed paper.
Makes about 35 - 40 pieces.

Almond Crunch
75g (3oz) Flaked Almonds
60g (2½oz) Butter
4 tbsp Honey

Melt the butter in a heavy-based saucepan.

Add the honey and almonds and increase to a medium heat.
Stir continuously, for 7-8 minutes or until the mixture is golden brown.
Pour the mixture into a greased 20cm (8 inch) baking tin.
Allow to cool slightly and cut into squares.
Leave in a cool place to set, cut into squares and store in an airtight container.

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°C (310°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
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
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°C (230 - 238°F)

The sugar mixture will form a fine thread if pressed together then pulled apart.

Soft Ball 114 - 118°C (238 - 245°F)

The sugar mixture will form a soft ball which can be squashed flat.

Hard Ball 118 - 138°C (245 - 280°F)

The sugar mixture will form a ball which will hold its shape when pressed.

Small Crack 138 - 152°C (280 - 305°F)

The sugar mixture will separate into threads that will snap cleanly.

Hard Crack 152 - 163°C (305 - 325°F)

The sugar mixture will separate into threads which are brittle and hard.

Caramel 174°C (345°F)

The sugar mixture becomes golden in colour.

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

8oz flour
½ tsp baking powder
1½oz butter
1½oz sugar
1 egg, well beaten
a little milk
2oz currants or sultanas

Rub the butter into the flour. Add the dry ingredients. Beat in the egg and a little milk if the mixture
is too stiff. Pile heaps of the mixture onto a greased baking tray. Bake in a fairly hot oven for 15-
20 minutes.

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

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.

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°C: 350°F: Gas 4.

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.

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.

Moist Chocolate Cake
170g (6oz) Margarine
170g (6oz) Caster sugar
110g (4oz) Self Raising flour
85g (3oz) Drinking chocolate
3 Eggs, well beaten
1 tbsp Hot Water

Buttercream Filling
110g (4oz) Icing Sugar
50g (2oz) Margarine
50g (2oz) Drinking Chocolate
Water or milk, if required

Glace Icing
170g (6oz) Icing Sugar
50g (2oz) Drinking Chocolate
2 tbsp Hot Water to mix (approximately)

Pre-heat oven to 180°C: 350°F: Gas 4

Grease and line two 8 inch sandwich tins.
Sieve together the flour and drinking chocolate.
Cream the margarine and sugar together until light and fluffy.
Beat in the eggs, a little at a time, adding a tablespoon of the flour mixture to prevent curdling.
Fold in the remaining flour and chocolate mixture and stir in the hot water.
Place the mixture into the tins and smooth the tops.
Bake for 25 minutes or until the surface springs back when pressed lightly.
Remove the cakes from the tins.
Allow to cool on a wire rack.

Buttercream Filling
Mix all the ingredients together until smooth and light.
Spread on one of the cakes and sandwich together.

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. Use a knife dipped in boiling water hot to spread the icing.
Serves 4-6

Mushroom Pudding
450g (1lb) Mushrooms, wiped, Trimmed and sliced
225g (8oz) Self-raising flour
85g (3oz) Suet
4 Rashers streaky bacon, Chopped
1 Small onion, sliced
Pinch of salt
Salt and black pepper
A little water or stock

Sift flour and salt into a bowl. Stir in suet and mix to a fairly soft dough with cold water.
Turn out on to a floured surface. Lightly knead until smooth. Roll out two-thirds of pastry into a round and
use to line a well-greased 2-pint pudding basin. Mix the onion, mushrooms and bacon together, seasoning,
and place in the centre of the pudding, adding a little stock or water. Add the dough lid, pressing the edges
firmly together and sealing with a little water. Tie a circle of greaseproof paper over the basin and cover
securely with kitchen foil. Place on a stand in a saucepan, and pour round sufficient boiling water to come
about half way up the basin. Cover and boil for 2 to 2½ hours, topping up with boiling water as necessary.
Serve with potatoes and a green vegetable.
Serves 4

Creamy Winter Onions
1.36kg (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, chopped
Freshly Grated Nutmeg
Salt and Pepper, to taste

Peel the onions and trim the ends.

Place the onions in a saucepan and with the chicken stock.
Bring to a boil, simmer for 10 minutes, the onions should be just tender.
Remove the onions using a slotted spoon and transfer to a casserole dish.
Preheat oven to 190°C: 375°F: Gas 5
Add the milk and sherry to the stock and allow to simmer.
Mix the butter and flour to form a paste
Very gradually add the paste a little at a time, stirring (whisking) to prevent lumps forming.
When the sauce is thickened, pour over the onions, add a little freshly grated nutmeg.
Bake for about 40 minutes.

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, then boil in salted water until tender.
Drain and mash well. Add flour, mace, melted butter, salt and pepper.
Form into small flat, round cakes. Dip into the beaten egg, then into the breadcrumbs.
Fry in hot oil until brown on both sides.

Seasoned Pudding
6-8 Slices of Bread
225g (8oz) Quaker Oats
3 Medium Onions, chopped
1 Egg, beaten
1 tbsp Flour
Dripping or oil
Sage (to taste)
Salt & Pepper

Boil onions until tender. Drain well, reserving the liquid

Pour the reserved liquid over bread and oats, soak to allow absorption.
Pre-heat oven to 200°C; 400°F: Gas 6
Mash bread and onions together
Add the egg, flour and seasoning, mixing thoroughly. Drain if mixture is too moist.
Place mixture into a well greased baking dish Drizzle dripping or oil over top
Bake 40-50 minutes. Slice and serve as an accompaniment to pork, chicken or game.
Serves 6-8.

Pease Pudding II
1 lb (454gm) Green and Yellow Split Peas
1 Large Onion, chopped
1 Rasher Bacon, chopped
2 tsp Worcestershire Sauce
1 tbsp Butter
Salt and Pepper, to taste

Soak the peas overnight, then drain well.

Place the peas in a saucepan and adding the onion, bacon and seasoning.
Add water enough to reach ½in (12mm) above the peas.
Bring slowly to the boil and simmer for 2 to 2½ hours, stirring occasionally.
Just before serving add the butter and Worcestershire the sauce.
Pease Pudding should have a puree consistency and if too loose raise the heat to reduce the moisture.

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°C; 400°F: Gas 6

Peel and grate the raw potatoes.
Place them to the centre of a clean tea towel, wring hard to extract the starchy liquid.
Place into a bowl to stand for around two hours, covered with the damp tea towel to prevent them browning.
Pour off any liquid and transfer to another bowl. Mash the cooked potatoes with the butter and cream.
Mix in the caraway seeds, sugar, salt and freshly ground pepper.
Sift the flour and mix to make a soft pliable dough. Turn the dough onto a floured surface and knead lightly.
Place on a preheated baking sheet and cut into 4-8 slices.
Pre-heat oven to 200°C; 400°F: Gas 6
Bake for 35-40 minutes.
Serve hot with butter.

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°C: 400°F: Gas 6

Boil the onions in their skins for 45 minutes or until very tender, drain and leave to cool.
Cook the rice until tender, drain well. Place the hazelnuts on a sheet of foil and cook under the grill until
lightly brown, turning often. Finely chop with the hazelnuts and pistachio nuts.
Mix the roughly chopped tomatoes with the rice, grated cheese, nuts, herbs and turmeric.
Slice off the tip and root of each onion, leaving on the outer skin.
Cut through to the centre of each onion from tip to root along one side.
Ease the onions open. Place a portion of the stuffing in each onion, pressing it well into the centre. Place in
a roasting tray, cover and bake for about 40 minutes.
Serve hot.

High Dumpsy Dearie Jam
Makes: 3.2 - 3.6kg (7 - 8lb)

900g (2lb) Cooking Apples

900g (2lb) Pears
900g (2lb) Plums
2kg (4½lb) Sugar
25g (1oz) Root Ginger
1 Lemon

Peel, core and slice the apples and pears.

Halve the plums and remove the stones.
Place all of the fruit into a heavy bottomed saucepan, add just enough water to cover the base.
Cook for 40 minutes or until the fruit is tender.
Remove from the heat, add the sugar, stir until fully dissolved.
Place the grated rind of the lemon and the bruised ginger into a muslin bag and add to the jam.
Add the juice of the lemon.
Bring to the boil, cook for about 15 minutes, cooking rapidly until the setting point is reached.
The jam is then ready for potting.

Orange or Lemon Curd

Makes: 700 - 900g (1½ - 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 the rind and juice into a double boiler (a bowl placed over a saucepan of boiling water).
Add the sugar and butter, cook over a low heat until the sugar is fully dissolved.
Remove from the heat and blend with the strained and beaten eggs.
Return to the low heat and cook until the curd will coat the back of a spoon.
Pot and seal as for jam.
Keeps for 2 weeks or 4 weeks if kept in a refrigerator

Raspberry Jam
Makes: 4.5kg (10lb)

2.7kg (6lb) Sugar

2.7kg (6lb) Raspberries

Pick over the raspberries, removing any stalks, wash if necessary, drying well.
Preheat oven to 110°C: 225°F: Gas ¼.
Place the sugar in an ovenproof bowl and put it in the centre of the oven for 10 - 15 minutes.
Place all of the fruit into a heavy bottomed saucepan and simmer gently for 10 minutes, until tender and the
juices are running.
Remove the pan from the heat and stir in the sugar, until fully dissolved.
Bring to the boil and cook rapidly until the setting point is reached.
Skim the surface if necessary and pot.

Rowan Jelly
Makes: 1.4 - 1.8kg (3 - 4lb)

900g (2lb) Rowan Berry

900g (2lb) Crab Apples
1.8lt (3 pints) Water

Pick over the rowan berries, removing any stalks, wash if necessary, drying well.
Wash the whole crab apples, removing any bruised parts.
Place the fruit and just enough water to cover into a heavy bottomed saucepan.
Bring to the boil and simmer, covered for 20 - 25 minutes, until tender.
Strain through a jelly bag or muslin cloth, allow about 4 hours for this, do not squeeze as this will cause the
jelly to become cloudy.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Place the sugar in an ovenproof bowl and put it in the centre of a pre-heated oven for 10 - 15 minutes.
Place the juice back into a heavy bottomed saucepan, add the sugar, stirring until fully dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Skim the surface if necessary, allow to cool slightly then pot.

Strawberry Jam
Makes: 4.5kg (10lb)

2.7kg (6lb) Strawberries

2.7kg (6lb) Sugar
2 Lemons

Wash and hull the strawberries, drying thoroughly.

Place the strawberries into a heavy bottomed saucepan with the juice of the two lemons.
Preheat oven to 110°C: 225°F: Gas ¼.
Place the sugar in an ovenproof bowl and put it in the centre of the oven for 10 - 15 minutes.
Cook the strawberries over a low heat for about 15 minutes, until tender and the juices are running.
Remove the pan from the heat and stir in the sugar, until fully dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Skim the surface if necessary and pot.

Setting and Potting Preserves

To test the setting point of jam:

Flake Test
Dip a wooden spoon into the jam, remove and hold over the jam, twisting it a couple of times to cool the
sticking jam.
Let the jam fall from the spoon, if the drops run together and for flakes that hang from the edge of the spoon
for 15 - 30 seconds, the setting point has been reached.

Saucer Test
Chill a saucer in the fridge for a minute.
Place 1 tsp of jam on the saucer and leave to cool for a minute.
Push the surface of the jam with a fingertip, if it wrinkles it is ready.

Using a thermometer, the temperature should be 105°C (220°F).

Potting Jams and Preserves

Thoroughly wash the jars, rinse and drain on a clean towel.
Preheat oven to 110°C: 225°F: Gas ¼, place the dried jars into the oven for 3 - 5 minutes.
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.
Once filled do not move or tilt the jars until the contents is set.
If using screw tops, place the lid on immediately.
If covering with plastic or cellophane, place a disc of waxed paper on surface of the contents after filling to
form a seal.
Sealing the jars whilst the contents is hot will prevent the growth of mould.
Place the plastic or cellophane top on, once the contents has cooled.
It is wise to label the jars with details of the contents and date produced.
Store in a cool dark place.
Most preserves will keep for between six and twelve months, unless otherwise stated.

Pickled Onions
Makes: 2.7kg (6lb)

2.7kg (6lb) Pickling Onions

4.5lt (8 pints) Water
450g (1lb) Salt

Second Brining

4.5lt (8 pints) Water

1.2lt (2 pints) Spiced Vinegar
450g (1lb) Salt

Place the peeled onions into a large bowl and cover with brine, made from the salt dissolved in the water.
Place a plate on top to prevent the onions from floating to the surface and leave for 12 - 18 hours.
Drain the onions, return to the cleaned bowl and scald with boiling water for 2 minutes.
Cover the onions with the second solution of brine, made from the salt dissolved in the water.
Place a plate on top to prevent the onions from floating to the surface and leave for 24 hours.
Remove the onions and drain thoroughly.
Place into jars and cover with the cold vinegar.
Leave for 6 - 8 weeks to allow the flavour to mature

Old Fashioned Biscuits

1.135kg (2lb 8oz) Flour
225g (8oz) Butter
225g (8oz) Sour Cream
225g (8oz) Sugar
2 Eggs, beaten
2 tsp Baking Powder
1 tsp Vanilla Essence
1 tsp Baking Soda
½ tsp Salt

In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy.
Add egg and vanilla extract and sour cream, beat well.
Add the sifted flour, baking powder and salt, mix thoroughly.
Refrigerate for 2-3 hours.
Roll the dough into 1/8-inch thickness; cut into shapes.
Place on onto a lightly greased baking tray.
Preheat oven to 190°C: 375°F: Gas 5
Bake for until lightly browned.
Allow to cool for a minute, remove biscuits to wire racks to cool.

Mulled Ale
1.14lt (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, heat but do not allow to boil.
Add brandy and more sugar and flavouring if necessary, serve at once.

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.

Crush in saucepan.
Add the spices, brandy, rum and boiling water.
Heat gently, but do not boil.
Strain lemon juice into punch bow.
Add hot liquid.
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 a layer of sloes into a 1.2lt (2 pint) preserve jar, add a layer of sugar, continue layering, ending with a layer of sugar.
Pour over the gin.
Seal the jar tightly and leave in a cool dark place.
Shake the jar 2 - 3 times per week for the first three months.
Leave undisturbed for 6 months.
Strain the liquid several times through layers of muslin or filter papers, until the liquid is clear.
Pour the liquid into a bottle and tightly cork.
Store for another six months in a cool dark place before drinking.

Nettle Beer
900g (2lb) Young Nettle Tops
4.5lt (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, removing only the outer waxy layer, squeeze the juice.
Place the nettles and water into a large saucepan and bring to the boil, boil for 15 minutes. (This may be
done in batches if you do not have a large enough saucepan.)
Strain the liquid into a large container with the lemon rind and juice and cream of tartar, stir well.
Allow to cool to about 21°C (70°F), remove a little of the liquid and mix with the yeast, stir the yeast mixture
into the liquid.
Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and
secure with string or elastic.
Leave in a warm place 21°C (70°F) for 3 days.
Strain the liquid into strong bottles and cork.
Secure the corks with wire, leaving a little play (for possible expansion)
Store the bottle in a cool dark place.
If the corks begin to rise, release the wire slightly and re-secure.
The beer should be ready to drink after one week.

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, cider, sugar, butter and mixed spice into a saucepan.
Bring to the boil, stirring well.
Allow to cool completely.
Add the beaten eggs and flour to the mixture, mixing thoroughly.
Pre-heat oven to 180°C: 350°F: Gas 4.
Line a 20cm (8 inch) cake tin with buttered greaseproof paper.
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.

Bean curry.

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, cook it gently in some olive oil, add the curry paste and cook for a couple of minutes. Drain
and rinse the beans and add to the pot. Add the chopped tomatoes and the coriander. Cook in the oven
medium heat for about an hour. It's best with organic brown rice.

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.
Remove from oven & put cheese slice on top & return to oven for a few mins to melt cheese.

To serve put in a burger bun or half ciabatta. This is really nice topped with a handful of watercress with a
drizzle of basmatic vinegar.

Mozzarella-topped Spinach and Potato Gratin (this'll serve four)
600g 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, cook the spinach in boiling water for five minutes then
drain, grease a large casserole dish, line the bottom with half the potatoes. Cover with the spinach and half
the cheese, cover with the rest of the potatoes. Place the sliced tomatoes on top, and sprinkle the rest of the
cheese, whisk the egg and cream together and pour over the whole lot. Bake in the oven for 55 minutes

Lentils With Spinach and Roasted Peppers

Makes 4 servings
4 Tbsp. olive oil
1 large onion, finely chopped
2 cloves garlic, 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. spinach, washed
Basil leaves

• Heat 2 Tbsp. of olive oil in a medium saucepan. Add the onion

and sauté for 2 minutes. Add the garlic and continue cooking
until the onion and garlic are softened, but not browned. Add
the wine and boil for 10 seconds.
• Rinse the lentils in cold water and add them to the saucepan,
along with the bay leaf and rosemary. Cover with water about
an inch above the lentils and simmer, covered, for 35 minutes,
or until the lentils are tender. Season with salt and pepper.
• Place the spinach in the pan on top of the lentils, cover, and
heat for 30 seconds. Stir the spinach into the lentils, then stir in
the remaining olive oil.
• Ladle the lentils into bowls. Place a roasted pepper half (see
recipe) in the centre of each dish and garnish with torn basil

Field Mushrooms and Quinoa Risotto

Makes 4 servings
5 Tbsp. olive oil
1 large onion, finely chopped
2 cloves garlic, 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. pumpkin seeds
1⁄2 lemon
2 cups arugula

• Heat 2 Tbsp. of the olive oil in a saucepan over medium heat.

Add the onion and garlic and sauté for 2 minutes. Add the rice
and cook, stirring, for 1 to 2 minutes.
• Add one cup of stock. Stir the risotto at a simmer until all the
liquid is absorbed. Add the quinoa and continue stirring and
adding cups of stock, until the risotto and quinoa are creamy
and soft. Season with salt and pepper.
• Heat 1 Tbsp. of olive oil in a frying pan. Sauté the mushrooms
until soft then stir them into the risotto. Also heat 1 Tbsp. of
olive oil in a clean frying pan over low heat. Add the pumpkin
seeds and toast for 30 seconds.
• Add 1 Tbsp. of olive oil and a squeeze of lemon juice to the
risotto, spoon it into bowls, and top each serving with a
handful of arugula and a few pumpkin seeds.

Roasted Peppers
Makes 4 servings
2 large red bell peppers
Olive oil
4 cloves garlic, peeled
16 fresh basil leaves
Sea salt
Freshly ground black pepper
8 cherry tomatoes, halved

• Halve each pepper lengthwise; remove the central white core

and seeds, but leave the green stalk in place. Rub the outside
of the peppers with olive oil and place on a baking sheet,
cut side up.
• Cut each clove of garlic into 2 or 3 slivers and place in the
bottom of the pepper halves. Cover with basil leaves and
season with salt and pepper.
• Place 4 cherry tomato halves flat side up in each pepper.
Drizzle with olive oil and season with a little more salt
and pepper.
• Bake at 350°F for 30 minutes, or until the peppers have

Baba Ghanoush With Toasted Bread Triangles
Makes 4 servings
2 eggplants
6 Tbsp. olive oil
2 Tbsp. tahini
Grated rind and juice of 1 large
or 2 small lemons
2 cloves garlic, peeled and
crushed in 1⁄4 tsp. salt
2 pinches hot paprika
Sea salt
Freshly ground black pepper

• Cut the eggplants lengthwise and score the flesh in a crisscross

pattern. Place 4 Tbsp. olive oil in a frying pan over medium
heat. Place the eggplants in the pan cut side down and cook
until the flesh is golden brown. Turn the eggplants over and
briefly sear the skins.
• Place the eggplants cut side up in a baking dish and cook at
350°F for 15 to 30 minutes, until the flesh is soft. Cool.
• Place the eggplants in a food processor with the remaining oil,
tahini, lemon rind and juice, garlic, and a pinch of paprika,
and pulse for 10 seconds. Add salt and pepper to taste.
• Toast the bread and cut it into triangles. Spoon the baba
ghanoush into a bowl in the middle of a serving plate. Sprinkle
with the remaining paprika. Arrange the bread around the dish
and serve.

Vegetable Stock
2 Onions
2 Leeks
2 Carrots
2 Large Tomatoes
Sprigs Parsley
Water Cress
Pepper corns

Simmer for 2 hours.

Chicken Stock
Chicken Bones
Pepper corns

Simmer for at least 3 hours. Leave to cool & skim off the fat before use.

Mum’s Sausage & Onion Meal
Onions sliced
Bacon Slices (optional)

Put all ingredients into saucepan. Wrap bacon slices around sausages first. Bring to boil & boil for approx 1
hour. Serve with potatoes & peas etc

Physalis Jam

Wash & weigh fruit (equal weights of physalis & Oranges}. In a pot, bring to a boil 500g sugar and 250 ml
water per kg of fruit. Reduce heat and let simmer for a few minutes more. Place fruit into the syrup, return to
the boil & let cook 25 minutes more. Check thickness of Jam & set in jars.
Gently heat the berries, jam sugar, chopped ginger & a halved lemon in a pan until the sugar is dissolved.
Bring to the boil until setting point is reached & allow to cool and settle.

How to... Bake blind

‘Baking blind’ means cooking a pastry case without any filling. By baking the pastry before adding
the contents, you're guaranteed a crisp, 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.

1. Make the pastry (or use ready-made) and line a tin, glass or ceramic pastry or pie dish. The pastry
should then rest in the fridge while you preheat the oven. Most pastries should cook at a fairly high
temperature, usually 190–200C/375–400F/gas mark 6–7.
2. 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. Lay it in the pastry case so it comes up the sides
a bit. 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. The idea is to weigh the paper and
pastry down to prevent it from rising up during baking.
3. Some cooks like to prick the bottom of the pastry with a fork before baking blind, but I find this
unnecessary. Besides, any holes in your pastry can allow a liquid filling to seep out before it sets.
4. Make sure the oven is up to the correct temperature before baking the pastry. If not, it tends to
‘melt’ and slide down the sides of the dish before setting.
5. Most pastries will cook in about 9–12 minutes. Pastry with sugar in it will cook very quickly and can
burn easily, so watch it carefully. When the case is a sandy colour, remove it from the oven and
gently lift off the paper and baking beans. Place back in the oven for another 2–3 minutes to finish.
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. It should feel slightly gritty, like fine sand. The case is now ready for filling.
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. Likewise, you can paint the base with egg white and pop it back in the oven for a
minute or two. This also helps seal the case and prepare if for the filling.

Banana Cake
125g Butter, 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. Add eggs one at a time, beating well after each addition. Add
mashed banana & mix thoroughly. Stir soda into hot milk and add to creamed mixture. Sift flour and baking
powder. Fold into mixture. Turn into a greased & lined 20 cm round cake tin. Bake at 180 C for 50 mins.
Leave in tin for 10 mins before turning out onto wire rack. When cold ice with lemon or chocolate icing; or
dust with icing sugar.

Chocolate Icing
Sift 2 cups of icing sugar and 1 tablespoon of cocoa powder into a bowl. Add ¼ teaspoon softened butter.
Add sufficient water (approx. 2 tablespoons) water to mix to a spreadable consistency. Flavour with vanilla

Lemon icing
Omit cocoa powder. Replace vanilla with 1 teaspoon grated lemon rind. Replace water with lemon juice. Add
a few drops of yellow food colouring if desired.

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, white or wholemeal
55ml (2fl oz) Sunflower Oil
4 Garlic Cloves
4 tbsp Sherry
2 tbsp Worcestershire Sauce
2 tbsp Fresh Tarragon
1 Egg, beaten for glazing
Salt and Pepper to taste

Roll out the pastry into two rectangles, 23x30.5cm each, cover and place in the fridge. Chop the onions.
Sauté in the oil in a large frying pan with half the crushed garlic for at least 20 minutes or until deep golden.
Remove onions from the pan and reserve. 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. Halfway through cooking, add
the sherry. Continue until the mushrooms are cooked through. Season with salt and pepper. Set aside,
reserving all the mushroom juices. In a food processor or blender, blend the cashews with the reserved
juices to a smooth purée, add a little water or sherry if the mixture is too dry. Blend or process the onions
and mushrooms until smooth. Mix all the blended ingredients together in a bowl, adding the breadcrumbs,
ground almonds and the remaining tarragon. The mixture should hold its shape when formed with the
hands. Pre-heat oven to 220°C: 425°F: Gas 7. Remove the pastry from the fridge. Divide the mixture in two
and place half on a sheet of pastry, into rectangular shape about 28cm long, 7cm wide and about 5cm high.
Using the point of a sharp knife, make diagonal cuts at a 45-degree angle, starting from the left hand corner
of the pastry towards the purée mixture. Repeat on the other side, this time starting at the top right hand
corner and cutting down towards the centre. The strips should now be about 2cm apart. Fold in the end
pieces first. Then draw a strip over from the left, then one from the right, crossing them over (you can tug
lightly at the strips if you need to) so the mix is snugly wrapped up. Repeat for the second wellington.
Glaze generously with beaten egg. Place upon a floured baking tray. Bake in the preheated oven for 35 to
45 minutes until golden. Allow to cool for a few minutes before placing on a serving dish.

Spanish Omelette
½ lb potatoes
½ cup oil
6 eggs
1 onion

Peel potatoes, wash thoroughly & cut into thin slices. Chop onion. Heat oil in a frying pan and then add
onion. Sauté the onion until it is brown & then add the potatoes & a little salt. Stir the contents until the
potatoes are done. Beat the eggs, add a pinch of salt and then the potatoes & onions. Mix well. Turn the
heat up under the frying pan and add the egg & potato mixture. Brown on one side & then turn the omelette
over to brown it on the other side.

Classic Tomato Soup

2tbs olive oil
2lbs tomatoes, halved
2 cloves garlic
1 small potato, peeled & sliced
1 tsp sugar
Pre-heat oven to 190 C. Lightly oil a roasting tin. Arrange tomatoes cut side up in the roasting tin. Add the
garlic cloves. Season & drizzle over the remaining oil. Roast for 30 minutes.
Meanwhile, boil potato in ½pint water until tender. Reserve the potato water. Skin the tomatoes & garlic. Put
the tomato pulp & garlic into blender or food processor with the cooked potato & potato stock. Blend until
smooth. Transfer to a saucepan. Add a little extra stock if the soup is too thick. Stir in the sugar.

1 ½ lbs tomatoes, skinned,
1 cucumber, peeled,
1 chopped green pepper
1 chopped onion
2-3 cloves garlic
1 tbs Olive oil
½ pt tomato juice
Salt, pepper
2tbs Tarragon or wine vinegar

Combine all ingredients except tomato juice in a blender or food processor, and puree until smooth. Transfer
to a large bowl, add tomato juice and refrigerate for 4 hours.

Wimbledon Cup
115ml (4 floz) Pimm’s No. 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, shake, strain and serve. Serves 4

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. Add stock, salt & pepper, bay leaf, herbs
and nutmeg. Simmer for 30 minutes on the hotplate. Remove bayleaf and herbs and purée or pass through
a coarse mouli-legumes. Serve with chopped parsley.

Barley & Mushroom Casserole

2oz butter
2 onions chopped
8oz mushrooms, sliced
8oz pearl barley
¾ tsp salt
¾ tsp black pepper
300 ml stock
o o
Preheat Oven to warm (170 C, 325 F, gas mark 3) Melt the butter in a frying pan. Add onions and cook until
golden. Add mushrooms and cook for 3 mins. Transfer onions & mushrooms to an ovenproof casserole dish.
Add the barley, salt & pepper. Pour in the stock and stir to mix. Cover the casserole and cook for 40 mins or
until the barley is tender and the liquid absorbed.

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, cut onions up small. Boil beans & onions in saltwater (enough to cover them) until
tender. Strain & drain beans and onions, then cut up small or put through mincer. Add sugar and 1 ¼ pts
vinegar and boil for 15 minutes. Mix turmeric, mustard and cornflour with the other ¼ pt vinegar & add to
beans & boil for another 15 mins. Allow to cool & put in jars.

Vegetable Curry
2 med potatoes
1 clove Garlic, chopped
1 onion, chopped
1 or 2 tomatoes ½d or ¼d
¼-1/4 cauliflower
salt & pepper
½ tsp paprika
½ tsp chilli powder
Black mustard seeds
Cinnamon sticks
Bay leaves
Creamed coconut block
Water & cooking oil

Add water to coconut block & add tomatoes, cauliflower, potatoes & boil. Add chilli, paprika & bay leaves.
Season with salt & pepper. MEANWHILE Fry onions & garlic on medium heat till brown with a sprinkling of
mustard seeds, cloves, cinnamon (not too much), (turmeric can be added here). When brown (not burnt)
add the fried mixture to the boiling potatoes & let the curry boil away. When ready serve with brown rice.

8oz cracked/bulgar wheat
1 onion
1tbs chopped mint
6 tbs chopped parsley
4-6 tbs veg oil

Place wheat in basin and pour over enough water & cover. Leave to soak for ½ hour. Drain & rinse well.
Finely chop the onion & mix with wheat. Mix herbs and wheat well together, add oil and season to taste with
lemon juice, salt & pepper. Cover & chill until required. This will keep for several days in a fridge. (1/2 of this
is plenty).

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. Put milk in bowl & whisk until it’s double the starting consistency, or it leaves trails
behind the whisk when you move it around mixture. Add sugar & whisk until it is all mixed in & the
consistency is the same as above. Pour mixture into pastry case & bake in oven for approx 15 mins. Take
out of oven (carefully), allow to cool & enjoy.

Apple & Herb Potato Cakes
3oz Apple & Herb stuffing mix
1 egg
1lb potatoes, peeled & cooked
salt & pepper
2 tbs oil

Make up the stuffing as directed. Mash potatoes. Stir in stuffing & egg. Season to taste. Using floured
hands, divide mixture into 6 portions & shape into round cakes. Chill. Fry until golden brown on each side &
cooked through. The potato cakes may be frozen separated by small circles of greaseproof paper. For a
quick & easy snack cook from frozen.

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. Put into large bowl with sugar and citric acid. Pour on boiling water
and stir with spoon, NOT METAL, until sugar has dissolved. Leave overnight. Strain & bottle. Dilute to taste.

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. Drain. Cook the sliced potatoes in boiling salted water. Drain. Make up
the cheese sauce as directed. Stir in mixed veg & heat through. Pour the vegetable mixture into shallow
heatproof dish and top with a layer of potatoes. Brush with melted butter and sprinkle with cheese. Place
under a hot grill until golden brown.

Elder flower Cordial (24hrs)

8 elderflower heads
600ml boiling water
400g caster sugar
1 dssp citric acid
1 lemon, grated & squeezed

Dissolve the sugar into the water & stir in the citric acid. Pour this over the elderflowers and leave to stand
for 24 hours. Strain & bottle.

Blackberry & Apple Jam


Pick blackberries & put in a pan with a little water to start off. Soil slowly & strain. Measure juice:
1 pt juice – 1lb sugar & 1lb apples.
Put in pan & cook rapidly until set. Allow to cool & pot.

Ricotta and Spinach Cannelloni
A traditional Italian recipe for cannelloni using spinach and ricotta seasoned with nutmeg and baked in a
creamy béchamel sauce.

What You Will Need

250g (9oz) Buitoni Cannelloni
25g (1oz) butter
1 garlic clove, finely chopped
450g (1lb) spinach leaves, 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, to taste

How To Make It

1. Preheat the oven to 200°C, 400°F, Gas Mark 6.

2. Heat the butter with the garlic in a pan and fry for 1-2 minutes. Add the spinach leaves and cook for 4-5
minutes. Cool and finely chop.

3. Transfer to a large bowl and add the ricotta cheese, 60ml (4tbsp) Parmesan and seasoning.

4. Prepare the béchamel sauce: Melt the butter in a large pan, stir in the flour and cook for 1 minute.
Remove from the heat and add the milk, stirring continuously. Return to the heat and bring to the boil,
stirring until the sauce thickens. Remove from the heat and season with salt and ground nutmeg to taste.

5. Fill the cannelloni with the ricotta and spinach mixture and place into a large ovenproof dish. Spoon over
the béchamel sauce. Sprinkle over a generous helping of grated Parmesan, cover with aluminium foil and
cook in a preheated oven at for 30 minutes. Remove the aluminium foil and cook for a further 15 minutes
until brown.

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. Pour boiling water over. Stir until sugar is dissolved. Skim. Cover with
a cloth or lid. Stir twice daily for 5 days. Strain through muslin & bottle. The cordial can be frozen in plastic
bottles (leave space for expansion) Fresh cordial can be refrigerated for up to 2 weeks. Dilute with water,
sparkling mineral water or lemonade & serve with slices of lemon & sprigs of mint. Diluted, this can be made
into a refreshing sorbet.

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. Sprinkle over the sugar, wine vinegar and lemon juice and
rind. Add a gallon of boiling water, stir gently, then leave for 24 hours covered with a clean cloth. Strain the
infusion into sterilised bottles and seal. Plastic corks are best. Leave the champagne to settle for 2 weeks
before drinking. Storing the bottles in a cool place.

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. Pour on boiling water. Leave
for four days. Strain into a saucepan & bring to the boil. Pour into a container over the sugar and stir until
dissolved. When lukewarm add yeast. Cover & leave for another 6 days, stirring daily. Pour into a demi-john
& fit an air-lock. Bottle when airlock stops bubbling. Should be drinkable about 6 months later.

Choc-Orange Cake
3 eggs
5oz SR flour sifted
1oz cocoa poder sifted
6oz caster sugar
9oz butter, softened
6oz icing sugar sifted
2 tbs milk
1oz choc orange melted
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Preheat oven to 180 C/350 F/gas 4. Grease a 900g/2lb loaf tin & line with greaseproof paper. Beat together
eggs, flour, cocoa, caster sugar & 6oz butter for 2 mins or until blended. Spoon Mixture into cake tin. Level
the surface, making a slight well in the centre. Bake for 40 minutes, or until spongy to the touch. Turn out
onto wire rack & cool. Beat the remaining butter, icing sugar & milk until smooth. Divide into 2 bowls. Fold
the melted chocolate orange into one buttercream. Spoon both buttercreams over the top of the cake. Swirl
gently with a palette knife.

Crab-apple Jelly

Wash crab-apples, do not pare. Remove stems or blossom ends. Cut into halves & remove seeds. Cover
with water. Cook until soft. Drain through muslin. Use 1lb sugar per 1pt juice. Boil rapidly until setting point
reached. Allow to cool & then pot.

Parsnip wine (Country summer style)
• 4 lb parsnips scrubbed and sliced

• 1 orange

• 0.5 oz root ginger (Optional)

• 2 lemons

• 1 gallon water

• 3 lb sugar

• sherry or burgundy yeast

Boil the parsnip, slice the bruised ginger (if used) and the thinly peel rinds of the lemons and
orange in the water until the parsnips are just tender. Do not over boil. strain the liquid on to the
sugar and stir well. When lukewarm add the previously activated yeast and the fruit juices. leave for
24 hours, well covered in a warm place.

Pour into the fermentation jar, insert an airlock. leave to ferment to a finish in a warm place. remove
jar to cooler place for a week or so before siphoning off into a clean storage jar. fill to just below
cork. leave for 6 months, then siphon off into bottles.

variation: For sugar beet wine substitute sugar beet for parsnips.

Apple or Pear wine

4 lb pears
8 pints boiling water
To each gallon juice:
3lb sugar
juice from 2 lemons
1/2 oz. yeast

1 Cut the fruit into pieces - do not peel or core.

2) Pour over the boiling water, press well to extract juices. Leave for 4 days to infuse.
3) Strain off the juice and measure.
4) Add sugar and yeast and lemon juice and leave to ferment (bubble) in a warm place.
5) When bubbling ceases, stir well.
6) Leave it for a day or two
7) Strain through a flannel or very thick muslin into a cask, filling the cask completely. If the wine is not clear
re-strain with thicker material and add fining to help clear the wine.
8) Cork and leave for 6 months.
9) Pour into bottles, cork and store in a cool dark place to mature for another few months at least.

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).
The method used here makes two batches of wine, the second batch is a lighter wine. 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

Rice (long grain) 5 lb (2.25kg)
Raisins 3 lb (1.5kg)
Sugar 10 lb (4.5kg)
3 Lemons
1 Orange (This can be substituted for the same quantity of pure apple juice)
1 cup of strong cold tea (Optional, this is to add the tannin normally found in wine)
Wine yeast and nutrient 2 oz 50g
Water 3 gallons 13.5 litters

Dissolve the sugar in some heated water taken from the 3 gallons. 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.
(note you could use table spoons of citric acid instead). If you are adding a cup of cold tea do it now (no milk
of course). Now add the remaining water and sprinkle on the yeast and its nutrients. Sir ands leave to
ferment in a warm room. Stir daily for 21 days then strain through a fine sieve into three 1 gallon (4.5 litter)
jars. Fit air locks and keep them in the warm room until fermentation stops. Filter the wine through a wine
filter and it is ready to drink straight away. 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.
This is the good bit. Having kept the pulp of rice and raisin we are now ready to use this again to make a
lighter wine.

pulp left over from above
Sugar 8 lb (3.5kg)
2.5 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. add
1.5 gallons of cold water plus the lemon & orange juice. If you are using cold tea add it now. Sprinkle on the
yeast and its nutrients and follow the procedure as above.

Summer fruits Social Wine

For 5 gallons (22.5litres)

12lb (5.4kg) redcurrants*
4lb (1.8kg) raspberries
4 lb (1.8kg) strawberries
2 cans (2kg) concentrated grape juice
11lb (5kg) sugar
yeast (Tokay) and nutrient
water to 5 gallons (22.5 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). If you wish, 6 pints (3.5 litters) of rose petals may also be added at this stage. Add the yeast
nutrients, pectolase and 5 dissolved Campden tablets. Cover and soak for three days. Then strain of the
juices and wash the pulp with water to get 4.5 gallons (20 litters) of must. The pulp can be used again to
make a second batch of wine.
Dissolve the grape concentrate and 11lb (5kg) of sugar in the must and then introduce the yeast. Ferment in
the 5 gallon (22.5liter) bucket for three more days, skimming off any pulp which may have passed through
the first straining, but otherwise keeping covered. Then transfer the wine to a 5 gallon (22.5 litter)
fermentation vessel with an air-lock; the fermentation is conducted at a temperature of 18-21C (65-70F). Go
through the normal fermentation and racking procedures.
If the wine is started in July or August, the fermentation will slow down as Autumn temperatures prevail. If
you are lucky, the wine will stop bright and clear with enough sugar left in. Alternatively, of course, it may be
fermented to dryness and then sweetened, but it does appear to lose some fruitiness if it goes dry.
This wine is best drunk at Christmas the year it is made when fresh and fruity, or after keeping it for eighteen
months to two years. This also can act as a good base for blending country wines.

Summer Fruit Gateau

4oz caster sugar
3 eggs separated
5oz ground almonds
1tbs dried white breadcrumbs
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
o o
Preheat oven 180 C/350 F/Gas 4. Grease & line 8 ½ inch spring foam cake tin. Whisk 3 oz caster sugar
with egg yolks until thick & pale. Fold in ground almonds & breadcrumbs. Whisk egg whites until stiff. Whisk
in remaining sugar. Fold into nut mixture. Transfer mixture to tin. Bake for 25-30 mins or until firm. Stand for
10 minutes, then remove from tin & leave to cool completely on a wire rack. For topping, whisk cream until
thick. Spread over cake. Press flaked almonds onto side, and arrange fruit on top. Dissolve gelatine in 1 tbs
water in a bowl over pan simmering water. Stir in grape juice & chill until just beginning to set. Spoon glaze
over fruit. Chill until set.

8oz flour
4oz sugar
12oz plain flour

Preheat oven to 180oC, 250oF Gas 4. Cream sugar & butter together, mix in flour. Rest for about ½ hour
then roll out to ½”-3/4” thick. Put in a shallow tray. Prick surface all over with a fork to prevent bubbling. Bake
for about 30 mins.

2 eggs
4tbs sugar
8tbs flour
4 flat tsp baking powder

Beat eggs, add sugar. Stir in flour & baking powder. Add milk to the right constituency. Cook on hot buttered
hot plate pr pan.

Banoffee Pie
8oz biscuit base – digestive biscuits & butter
Tin condensed milk
10oz butter
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. Place rest of
butter & sugar in a saucepan & heat until butter is melted. Stir in condensed milk. Bring to boil stirring
continuously & boil for 3-4 mins still stirring until mixture resembles light caramel. Just before serving, slice
banana onto the biscuit base. Cover with caramel & then put another layer of bananas & then cover with
whipped cream. Top with crushed flake or grated cheese.

Treacle Sponge Pudding

2 tbs Golden Syrup
115g flour, sifted
2 large eggs
115g sugar
100g marg

Generously butter a 900ml pudding basin. Place the buttered pudding basin into the fridge for 5 mins to firm
up the butter, Once cooled, remove from fridge & add the golden syrup to the base of the basin. In a large
mixing bowl, place the flour, eggs, sugar, marg & mix together thoroughly. Spoon the flour mixture into the
basin, over the golden syrup. Take a large piece of foil, fold it in half & grease one side thoroughly. Cover
the pudding with the greased foil, pleating the foil a few times to allow room for expansion. Fasten foil to rim
of pudding basin with string. Place basin in large steamer & steam over medium heat for 1 hour 30 mins.
Once risen & cooked, turn it out from basin & serve.

Chocolate Crunch
200g Chocolate
200g Rich Tea biscuits
100g marg
2tbs honey/golden syrup

Grease shallow cake tin with marg. Put ½ biscuits into strong plastic bag & secure with tag. Squash biscuits
with rolling pin. Put crushed biscuits in bowl & repeat with rest of biscuits. Put marg, honey (golden syrup) &
100g chocolate into saucepan & melt together over low heat. Remove the saucepan from heat when
everything has melted. Add the crushed biscuits to mixture & mix well. Pour mixture into baking tin & press
down with back of spoon. Melt rest of chocolate in bowl over boiling water. Then pout this over biscuit
mixture in tin & smooth level over. Put tin in fridge until cold & then cut into small squares.

Truffle Torte
3 oz (75 g) Amaretti biscuits, 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, at room temperature

You will also need a 9 inch (23 cm) cake tin, lined with a circle of silicone paper (baking parchment), and the
base and sides lightly brushed with groundnut oil. Start off by sprinkling the crushed biscuits all over the
base of the tin. Next, break the chocolate into sections and put them in a heatproof bowl together with the
liquid glucose and the rum. Fit the bowl over a pan of barely simmering water, then leave it until the
chocolate has melted and become quite smooth. Stir, then take off the heat and leave the mixture to cool for
5 minutes or so until it feels just warm. Now, in a separate bowl, beat the cream until only very slightly
thickened. Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. When it
is smoothly blended, spoon it into the prepared tin. Tap the tin gently to even the mixture out, cover with
clingfilm and chill overnight. Just before serving, run a palette knife round the edge to loosen the torte, 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). To serve, dust the surface with sifted cocoa powder and, if you like, mark the top into serving
sections. Have some chilled pouring cream to go with it; if you have any, a couple of tablespoons of
amaretto liqueur makes a wonderful addition to the cream.

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. Add the seasoning, bayleaf, stock, tomato ketchup and
barley. At this point you can either simmer for about an hour until the vegetables are soft & serve. Or
alternatively cook for 5 mins & then transfer to the bottom half of the oven. As long as the oven is at idling
o o
temperature (100 C-150 F), you can leave the soup all day to cook slowly.

Lentil Soup
2 tbs Oil
1 Carrot
1 medium onion, chopped
1 leek
3 pts stock
8oz lentils (washed)
Salt & black pepper

Heat oil in a casserole & cook the onion until transparent. Add the other veg roughly chopped. Add the
washed & drained lentils. Stir for a minute before adding the stock. Bring to the boil & put into a moderately
slow oven (150 -170 C) for about 1 hr until lentils are soft. The soup will not spoil it you leave it longer.
Liquidise & thin with a little extra stock if necessary.

Potatoes Boulangere
1 large onion, chopped
¼ pt hot stock
2lb old potatoes, thinly sliced
¼ pt milk
1oz butter
salt & pepper
Preheat oven 180 C. Butter a roasting tin or gratin dish. Arrange layers of potato & onion ending with a
potato layer. Pour over stock & milk. Dot with butter. Season againg. Cook on highest shelf for about 1 hr.

Stir Fried Beansprouts

1 onion finely chopped
1tbs oil
1 clove garlic (chopped)
a little soy sauce

Fry the onion in the oil for 1-2 minutes. Add the garlic & beansprouts. Stir constnatly adding the soy sauce
until they are cooked through. Serve as soon as possible.

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. Heat oil and fry the onion & carrot for 1 minute. Add water & bring
to the boil. Simmer for 5 minute. Mix salt, cornflour, vinegar and sugar together, add to the pan with the
stock. Bring to the boil, simmer for 5 minutes. Mix salt, cornflour, vinegar & sugar together, add to the pan
with the stock. Bring to the boil again stirring all the time until thickened and translucent. Cook for 1 minute.

Chinese Braised Turnips
1lb young turnips diced small
2tbs oil
2 large spring onions, chopped
¼ pt stock
1 tbs soy sauce
1 tsp brown sugar
black pepper

Heat the oil and fry the turnips for 3 minutes. Add the onion, stock, sot sauce and sugar, mixing well. Cover
pan and simmer for 5 minutes. Sprinkle with black pepper.

Gratin Dauphinois
1lb potatoes, thinly sliced
clove garlic, crushed
salt & pepper
¼ pt double cream
¼ pt milk
20z butter
freshly grated nutmeg
Preheat oven to 150 C. Arrange potao in a gratin dish, seasoning each layer with the garlic, salt & peper.
Mix cream & milk and pour over the potatoes. Sprinkle with nutmeg & the butter in flecks on top. Cook for
1½ hours or longer at lower temperatures.

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. Wash and peel potatoes. Peel onion. Cut potatoes
into even sized pieces. Chop onion into even small pieces. Put onion and potaoes into boiling water and boil
for 20 mins. Grate cheese and slice tomato. Strain potatoes when they are ready, return them to the
saucepan, add marg and milk. Mash until smooth. Add ¾ cheese and mix in. Put in a dish and sprinkle
cheese on top. Arrange tomato on top of pie. Serve it up.

8ox flour
¼ pt milk
2oz marg
Preheat oven to 170 C. Rub flour and marg together ** and then add milk. Separate the mixture into blobs
and shape them into little cylinders. Put them in the oven for about 5-20 minutes.
** At that stage you could add
34oz cheese = cheese scones
or 10z sugar = sweet scones
or 2oz dried fruit = fruit scones

2oz Golden Syrup**
2oz marg
2oz sugar
6oz porridge oats
Preheat oven to 180 C. Melt syrup and marg I a saucepan and then add the sugar. Mix in WELL porridge
oats. Take saucepan off hotplate. Put mixture into tin and put into the ovenfor 10-15 mins (until golden
brown). Cut sections in the mixture and then leave to cool.

**2oz black treacle can be substituted for 2oz golden syrup to make black jacks.

4oz mince
1 egg
1 onion (small)
2 slices bead

Separate the mince. Grate the slices of bread. Chop the onion and mix it together with the egg. Separate
into 4-8 pieces
And shape them. Fry burgers in a frying pan for about 5 minutes each side.

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. Peel the oranges, slice into rings and then quarters. If using satsumas-
remove peel and segment. Cut each segment in half. Place in serving dish. Quarter the pear and apple, &
remove the core. Cut into cubes and place in dish. Peel the banana, slice into rings and cover with lemon
juice. Place in serving dish. Halve the grapes * remove pips. Place in serving dish. Pour over the fruit juice,
stir and chill before serving.

Cheese Pastry
4oz flour
2oz cream cheese
2oz marg
2oz cheese
sprig of parsley
Preheat oven to 140 C. Rub the flour and marg until it is like breadcrumbs. Grate cheese & mix it into
mixture. Add some water. Roll out mixture like pastry. Using small cutter, cut out as many circles as you can
(even number). Cut ½ circles in half and put all these in the oven for 10-15 mins. Chop the parsley & mix
with cream cheese. Then when the pastry has been removed fronm the oven. Put a blob of cream cheese
on the full circle & put 2 semi circles into cream cheese to look like butterflies. When completed leave to

Choc Krispies
14 tbs rice krispies/cornflakes
2tbs sugar
1oz coacoa/drinking choc
20 paper cases
2ox marg

Melt syrup & marg in saucepan. When melted mix in drinking choc (cocoa). Then mix in well the rice
krispies/cornflakes. Put the mixture into paper cases and leave to cool.

Malt 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. Put all the ingredients except the flout into the bowl. Leave to soak for 1 hour. Add
flour & mix well. Put the mixture into a greased tin & bake for 1 hour.

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. Putt all the ingredients except flour and egg into a saucepan and heat slowly until
marg has melted. Boil for 5 mins, allow to cool. Add flour & egg mix well. Put into greased tin and bake for
1¼-1½ hours.

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. Put the sugar, marg, syrup, marmalade & milk into a saucepan. Warm until melted,
DO NOT BOIL. Leave to cool. Put the rest of the ingredients into a bowl and mix in the cool liquid. Beat well.
Put into greased tin & bake for ¾ - 1 hour.

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, core & slice apples. Cook them without water. Mash to pulp & leave to cool. Put all othe ingredients in
bowl. Stir in appl & mix well.

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. Put into container & boil for 5 hours (2lb) or 4 hours (1lb). Boil for 1 hour
again to serve.

Chocolate Spice Cake

4oz marg
7oz caster sugar
2oz cooking choc
2 eggs
6oz flour
½ tsp each cinnamon, spice, salt
8 tbs milk
1oz marg
5oz icing sugar
3 tsp cocoa(drinking choc)
1 tbs boiling water
2 drops vanilla essence
Preheat oven to 180 C. Cream marg & sugar. Melt chocolate over pan boiling water. Cool slightly & then
beat into creamed mixture with spices & egg yolks. Fold flour into mixture alternatively with the milk. Whiosk
egg whites & fold in. Bake in oven for 45 mins. Ice when cool (mix all ingredients together).

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. Mix together all dry ingredients. Add the milk & syrup & beat well. Put into cake tin &
sprinkle with granulated sugar. Bake for 48 mins. Servd sliced & buttered.

Fruit Malt Loaf

12oz flour
6oz dried fruit
4tbs golden syrup
2tbs ovaltine
2oz sugar
½ pt milk
Preheat oven to 170 C. Mix all the ingredients together. Put into a grease 2lb loaf tin. Bake for 1 ¼ hours.

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. Cream marg & sugar, beat in eggs. Fold in flour, fruit, lemon juice, treacle and
brandy. Put into 8in (deep) tin or shallow 9 ½ in tin. Tie brown paper round the outside of tin. Bake for 1
hour, then 140 C for 3 ½ hours. Cover cake with brown paper for last hour of cooking time. When cool wrap
in foil or put into an airtight container ready to decorate just before Christmas.

Apple & Sultana Cake
8oz flour
1lb cored apples, chopped
6oz marg
juice 1 lemon
2oz sugar
4oz sultanas
2 eggs beaten
Preheat oven to 180 C. Place flour, marg, sugar and eggs in a bowl & beat well until smooth. Stir in the
apples, lemon juice and sultanas. Put into greased tin and bake for about 1 ½ hours.

Sultana Cake
8oz Sultanas
6oz flour
4oz marg
1 egg
6oz sugar
Put the sultanas in a saucepan, cover them with water & leave overnight. Preheat oven to 170 C. Bring
sultanas to the boil & boil for 5 mins. Cut marg into small piece and put in a bowl. Strain sultanas & add to
marg. When marg has melted beat in sugar. Beat in egg, sift flour & fold in. Put into lined greased cake tin.
Bake in centre of oven for 30 mins at 150 C fo a further 45-60 mins.

Apple Dessert Cake

5oz Marg
1 tsp baking powder
3 large eggs
8oz flour
5oz caster sugar
12oz apples, peeled,cored & sliced
1 tsp Almond essence
Preheat oven to 170 C. Grease 8 in cake tin. Put all ingredients except apples into a bowl, Mix well. Spread
½ mixture in tin, put apple slices on mixture then cover with rest of mixture. Bake in centre of oven for 1 ½

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. Sift flour, baking powder, sugar, spice & ½ tsp salt into a mixing bowl. In another
bowl, beat eggs, beat in butter, buttermilk & lemon juice. Quickly stir egg mixture into flour mixture. DO NOT
OVERMIX. Fold in the apples. Spoon batter into greased 2 cup bun tins & bake for 15-20 mins.

Melting Moments
4oz butter
10oz flour
4oz vegetable fat
1tsp baking powder
6oz sugar
4tbs porridge oats
1 egg
Preheat oven to 180 C. Cream butter, fat and sugar together until pale & fluffy. Beat in the egg, then sift in
the flour and baking powder and fold in. Divide the dough into 18 portions & roll each into a ball. Coat the
balls in rolled oats & place, well saced apart, on baking trays & slightly flatten each with the prongs of a fork.
Chill for 30 mins. Bake for 20-25 mins or until golden. Cool on a wire rack.

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. Crean butter & sugar together until fluffy. Sift in the flour and fold in, then mix in
syrup, almonds and chocolate dots. Form the mixture into walnut wized balls and place them, well spaced
apart on greased baking trays. Slightly flatten each ball with the prongs of a fork. Bake for 15 – 20 mins or
until golden brown. Cool on a wire rack.

Peppermint Clouds
8oz caster sugar
6 drops peppermint essence
4 eggs
6oz flour
Preheat oven to 180 C. Spread the sugar out on a baking sheet & bake for 5 mins. Remove from oven &
increase temperature to 200 C. Pour sugar nto mixing bowl & add eggs. Beat together until pale. Stir in
peppermint then sift flour & fold in. Drop large spoonsful of the mixture onto greased baking sheets, well
space apart. Bake for 15-20 mins or until light golden brown. Cool on a wire rack.

1 ½ lb strong flour
1 pkt dried yeast
1oz lard/marg
1tsp sugar
2 level tsp salt
¾ pt warm water
extra flour.
Preheat oven to 220 C. Put flout & marg in bowl, rub together & add rest of dry ingredients. Make a well in
the centre and pour in a little water and mix up the ingredients. When the consistency is right **, kneed
dough for a minimum of 5 mins. Stretch the dough & fold dough onver on mixture until dough stays together.
Shape dough & leave to rise for a few mins, Bake in oven for 15-20 mins.

** To make ryvita “wash dough”. Put in warm water & squeeze until all white stuff (gluten) is out. Bake in
oven like normal bread.

4oz digestive biscuits
2oz sugar
2oz marg
1 egg
8oz curd cheese/cream cheese
Preheat oven to 150 C. Crush biscuits. Melt marg. Mis biscuit crumbs & marg. Put biscuit base in tin. Mix
cheese, sugar, egg together well. Put mixture on biscuit base & put in oven for 15 mins. When cooked turn
off oven & leave in oven for 15 mins. Leave to cool.

6oz plain flour
4 ½ oz marg
1 ½ oz icing sugar
(pinch salt
Preheat oven to 220 C. Cream fat and sugar together. Sieve flour and salt. Fold flour into creamed mixture.
Stir until mixture forms a dough, knead up. Roll out ¼ in (0.7cm) thick & using 2 in cutter, shape into biscuits.
Place on baking tray, prick well. Bake for 10-20 mins.

Bakewell Tart
6oz flan-pastry
1 egg
1oz ground almonds
2oz caster sugar
½ tsp vanilla essence
1 ¼ oz cake crumbs
2oz marg
2 tsp almond essence
Preheat oven to 180 C. Make pastry. Roll out & line sandwich tin. Spread base with jam. Cream Marg &
sugar until light & ‘fluffy’. Gradually add lightly beaten egg. Add a little at a time, beat in well between each
addition. Beat in essences. Fold in ground almonds and cake crumbs, stir well. Cover jam with this mixture.
Roll out pastry scraps and cut into strips. Place on top lattice fashion. Bake for 45 mins – 1 ½ hours.

Victoria Sandwich (normal)

6oz flour
4oz marg
4oz caster sugar
2 eggs
(pich salt)
Raspberry jam
Preheat oven to 180 C. Line tins. Cream marg with sugar until light and ‘fluffy’. Gradually add lightly beaten
eggs. Add a little at a time, beating well between each additions. Sieve flour and salt. Fold flour into creamed
mixture and place in prepared tins. Bake for 10-20 mins. When cooked, cool, spread with jam & sandwich

Sponge Sandwich (Light)
3oz plain flour
3 eggs
3oz caster sugar
1 tbs warm water
butter icing
(pinch salt)
Preheat oven to 180 C. Prepare tins. Whisk eggs and sugar together for 10 minutes or until mixture is thick
and creamy. Sieve flour and salt together. Sieve ½ quantity of flour into whisked mixture. Fold in gently, add
warm water and stir in. Sieve in remaining flour and fold in as before. Continue to stir until a smooth
consistency is obtained. Pour into prepared tins. Bake for 10-20 mins. Remove from tins & cool. When quite
cold, sandwich together with butter icing.

Apple Dumplings
8oz shortcrust pastry
4 medium sized apples
Preheat oven to 170 C. Make pastry. Cut into 4 equal portions And roll out into circles. Peel and core
apples, place on pastry. Fill centre of apples with sugar, damp edges of pastry and mould over apples. Place
(join downwards) on baking tray. Using a skewer make incisions in pastry to let steam escape during
cooking. Bake until apple gets soft (30 mins).

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. Leave until sugar is dissolved. Bring to boil. Allow to
boil quickly (DO NOT STIR) until mixture turns pale brown. Remove at once. Pour caramel into GREASED
1-1 ¼ pt basin. Move gently until base and sides are coated. Leave until quite cold.
Créme: Beat eggs, stir into milk. Add sugar and vanilla essence. Pour into prepared basin. Cover with foil or
greaseproof paper. Steam for 30-40 mins. TO serve, run a knife round sides of basin and invert onto serving

Meat and Potato Pie

Cold boiled potatoes
Shortcrust pastry
Big tin minced beef and onion.
Preheat oven to 200 C. Separate the pastry into 2 portions. Roll out one portion into a circle. Grease tin and
put pastry in it. Open the tin of minced beef and spread it on the pastry. Cover the minced beef by slicing the
coled boild potatoes and put it over the meat. Roll the other portion of pastry into a circle. Cover the insided
of the pie with the pastry, damp edges & cut off excess pasrty. Bake in oven until pastry is cooked (½ - ¾

Cheese and Onion Flan
6-8oz cheese
3 eggs
1 large onion
pinch salt
Shortcrust pastry
Preheat oven to 200 C. Grate cheese, chop onion and fry lightly. Put onion on cheese and leave to cool.
When cool add salt and mix together. Add eggs, beat in when mixture is mixed well. Roll pastry into circle &
put into tin. Cut off excess pastry. Put cheese mixture on pastry and put in oven. Bake for approx 30 mins.

Bacon & Egg Flan

2-3 rashers bacon
3 eggs
shorcrust pastry
dash of milk.
Preheat oven to 200 C. Roll pastry into a circle and put it in greased tin. Cut off excess pastry. Take off
bacon rind and cut bacon into small pieces. Add eggs and mix well. When mixed well add dash of milk and
mix in. Put mixture on pastry and bake for approx 30 mins.

Leek Pie
Shortcrust pastry
Preheat oven to 180 C. Separate the pastry inro 2 portions. Roll out one portion into a circle. Grease tin and
put pastry in it. Wash and chop leeks. Add eggs and mix together. Put mixture on pastry. Roll the other
portion of pastry into a circle. Cover the insides of the pie with the pastry, damp edges & cut off excess
pastry. Bake in oven until cooked (½ - 1 hr).

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, let stand for 5 mins. Stir in 2¾ cups flour, salt
and oil to form a soft dough. Turn dough out onto lightly floured surface. Knead until smooth and elastic.
Place dough in bowl coated with cooking spray, turning dough to coat top. Cover and let rise in warm place
for 1 hour or doubled in bulk. Punch dough down and divide in half. Roll each half into 12 inch circle. Place
each circle on baking sheets or pizza pans. Crimp edges to form a rim, cover and let rise in warm place for
30 mins. Top and bake.

Can store half dough in freezer upto 1 month after dough has risen, dust with flour and wrap in plastic wrap,
and store in heavy duty zip top bag.

2oz sending flour or strong plain flour
2 eggs
pinch salt
1tbs olive oil

Sift flour into a mound on clean working surface. Make into a well in the centre and and the eggs, salt and
oil. Using finger stir in flour from sides of wwell, continue until dough comes together. Using both hands
knead the dough for about 10 mins until smooth and not sticky. Wrap dough in clingfilm and leave to rest for
about 30 mins before shaping & cutting. Makes 12oz dough.

Cooking Pasta
Pasta should be cooked in fast-boiling salted water in a large saucepan. Allow about 2-3litres (4 to 6 pints)
per 450 g (1lb) of pasta. Adding 15 ml (1 tbsp) olive oil to the water will prevent it boiling over and stop the
pasta sticking together. Cooking time depends on the size; long pasta takes about 8-10 minutes, short cut
pasta 6-12 minutes and tiny pasta shapes 2-6 minutes. Lasagne takes about 12 minutes. Fresh pasta takes
about 3 minutes.

Check jus before the end of the cooking time by biting a piece of pasta. It should be what the Italians call al
dente, firm but not too hard or soft. Once it has reached this stage it should be drained throroughly. If it is for
a cold dish, rinse it under cold running water. If for a hot dish, it is best eaten or mixed with other ingredients
immediately, although it can be kept hot in a colander over a pan of boiling water for a short time beforre

Carrot Cake 2
225g wholemeal lfour
225g grated carrot
100g marg
100g brown sugar
2 tbs clear honey
1 tbs lemon juice
1.5 tsp baking powder
2 tsp cinnamon
25g marg
50g cream cheese
100g icing sugar
½ tsp vanilla essence
Preheat oven to 175 C. Mix all the dry ingredients in a large bowl. Melt the butter, honey and sugar together.
Mix all the cake ingredients together and bake for 1 hour in a loaf tin. Mix the topping ingredients together
and spread on the cake when it is cool.

1 tin fruit (cocktail) in fruit juice
1 jelly
trifle sponge
1 pkt custard (tin custard.

Crumble sponge into dish to make crumbs. Melt jelly & separate fruit juice from fruit. Put most of the fruit on
sponge. When jelly has melted add fruit juice and mix well. Pour little of the jelly into bowl and pour rest over
the fruit sponge. When jelly has set pout custard over jelly. When custard is cold (homemade) decorate with
fruit and jelly that was saved.

Sausage Rolls
8oz flaky pastry
1lb sausage meat
beaten egg
Preheat oven to 180 C. Make up pastry. Roll out into 50cm x 25cm oblong. Cut into 2 pieces lengwise.
Halve sausage meat and roll each piece in a long strip about 50cm long. Place on pastry. Damp edge of
pastry, fold over sausage meat, seal edge and brush with beaten egg. Cut strip in 6 equal portions. Place on
a tray. Make 2 cuts in each roll. Bake for 20-30 mins.

Sage and Onion Stuffing

2oz breadcrumbs
½ tsp salt
/8 tsp pepper
1oz marg
2 tsp sage (finely Chopped)
beaten egg
6oz finely grated raw onion

Mix ingredients together, using egg to bind. Use as required.

Swiss Roll
3 eggs
3oz flour
3oz caster sugar
Jam (or lemon curd)
Preheat oven to 180 C. Grease tin & put some greaseproof paper in tin & grease paper. Separate eggs and
whisk egg whites, whisk egg yolks into mixture one at a time. Whisk in sugar and sift flour, then fold in flour.
Scrape contents out of bowl into tin, don’t spread with knife Put it in oven top shelf for 12-15 minutes or
spongy. Line greaseproof paper with sugar. Take cake out of oven and out of tin & put on paper with sugar,
take off greaseproof paper. Spread on jamr (lemon Curd) and roll up sponge. Cut off ends & leave to cool.

Grandma’s Macaroni Cheese

1 tin campbells condensed tomato soup
Cheese grated

Heat macoroni, heat tin of soup but do not add extra water to it. When soup is warm, mix in grated cheese.
When macoroni is cooked, drain ans mix woth soup mixture. Serve.

Macaroni Cheese
300g short-cut macaroni
25g butter
25g plain flour
1 tsp English mustard powder
600ml milk
175g grated mature cheddar, or more to taste

Cook the pasta according to pack instructions. Drain thoroughly. Meanwhile, make the sauce. Melt the butter
in a pan and stir in the flour and mustard. Cook, stirring, for 30 seconds, then slowly add the milk to give a
thin smooth sauce. Simmer for 5 minutes, stirring occasionally, then stir in the cheese until melted. Mix in
the pasta and either serve straight away or transfer to a heatproof dish and top with extra grated cheese.
Bubble under the grill, then serve with grilled tomato halves or a tomato salad.

Chocolate Log
3 eggs
2oz flour
3oz caster sugar
1oz drinking chocolate
2oz marg
4oz icing sugar
½ oz drinking choc
8oz chocolate
Preheat oven to 180 C. Grease tin & put some greaseproof paper in tin & grease paper. Separate eggs and
whisk egg whites, whisk egg yolks into mixture one at a time. Whisk in sugar and sift flour& drinking
chocolate together, then fold in flour and drinking choc. Scrape contents out of bowl into tin, don’t spread
with knife Put it in oven top shelf for 12-15 minutes or spongy. Line greaseproof paper with sugar. Take cake
out of oven and out of tin & put on paper with sugar, take off greaseproof paper. Put another bit of
greaseproof paper on top of sponge & roll up the sponge & leave to cool. Cream marge, icing sugar & drink
choc together. When Sponge is cool, unroll sponge, take out greaseproof paper & put icing on the spong &
reroll thr sponge. Cut off ends. Melt chocolate with a little bt of marg, carefully mix together and sover swiss
roll in chocolate, make markings in the chocolate to look like a log. Sieve a bit of icing sugar on the log to
look like snow.

Chocolate & Cream Gateau

6 eggs
4oz plain flour
8oz caster sugar
1 ½ oz cocoa powder
2lbs hot water
icing sugar.
½ pt double cream
2 level tsp caster sugar
1tbs brandy
8oz plain choc
½ pt soured cream
Preheat oven to 200 C. Whisk eggs and sugar together until mixture is thick and fluffy. Sift flour & cocoa
powder over mixture and fold in with the water. Divide mixture equalling between 8 ½ in spring clip tin &
19x13 in swiss roll tin and spread evenly. Bake rectangular sponge on top shelf for 12 minutes and roubnd
sponge on shelf below for 35 minutes. Split round sponge into 2 layers. Cut rectangular sponge in 7 slices.
Whisk cream until like soft peaks, then whisk in sugar and brandy. Place one round spnoge layer on serving
plate. Spread ¼ cream on top. Spread ½ cream over the strips. Start rolling up one strip and place it in tha
centre of the round sponge. Add each strip onto end of ther uuusing palette knife unti bottom sponge layer id
covered. Spread remaining cream over other sponge round & place on top. Melt chocolate, stir in soured
cream (chocolate will thicken). If if is stirred or heated up, it will become spreadable & glossy. Completely
cover cake. Use palette knife to make attractive finish.

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. Line bun tins with paper cases. Put the flour, sugar, spice, butter,eggs and milk into a
mixing bowl and beat with an electric hand whisk for 2-3 mins until light & fluffy. Put a spoonful of cake mix
in each case, then a rouded tsp of mincemeat. Cover the mincemeat with a spoone ful of cake mix and
smooth. Bake for 15-18 mins until golden brown and firm. Dust with icing sugar and serve warn or cold.

Cowboy Pie
5 strips of bacon
1 tin of baked beans
mash potato
grated cheese
Crushed crisps
Heat oven to 180 C Cook bacon, then cut up & place on bottom of dish. Then add the tin of baked beans.
Put the Mashed potato on top of the baked beans. Sprinkle chees & then crisps on top & bake for approx 40

Chocolate Rum Mousse

1/4 cup Sugar
3 tbs Whipping Cream
4 tbs Rum
2 lg Egg Whites, Beaten
1/4 lb Sweet Chocolate
2 cup Whipped Cream

Cook over low heat the Sugar and rum until dissolved, but not brown. In a double boiler, melt the Sweet
chocolate. After the Sweet Chocolate is melted, stir in the 3 tablespoons of whipping cream. Add the Syrup
to the melted Chocolate and stir until smooth. When the mixture is cool, but not chilled, fold into the 2 beaten
Egg whites. The Egg whites need to be beaten stiffly. Fold in everything very gently to the cups whipped
cream. Chill in sherbet glasses for 2-3 hours prior to serving.

Pineapple Casserole
1/4 lb Butter or margarine
1 Crushed pineapple, drained
3/4 cup Sugar
5 Slices cubed white bread
4 Eggs, beaten

Cream Butter and sugar. Add eggs. Fold in crushed pineapple and bread. Bake in buttered Bread pan at
350 degrees for 40-60 minutes.

Chocolate Brownies, Low Cal
6 oz Chocolate, semisweet
1/2 cup Hot water
4 Egg whites
1 tsp Vanilla
2/3 cup Sugar
2/3 cup Flour, all-purpose
1 tsp Baking powder
1 pinch Salt
Icing sugar

In large heatproof bowl set over Hot water, melt Chocolate with water, stirring until smooth. Remove from
heat; let cool slightly. Whisk in Egg whites and vanilla. Stir together sugar, flour, Baking powder and salt; stir
into Chocolate batter just until combined. Pour into lightly greased 8 in. square Cake pan. Bake in 350F
Oven for 20 to 25 minutes or until edges pull away from pan. Let cool on rack; dust with icing sugar

Rhubarb-Strawberry Cobbler
1/4 cup Sugar
3 tbs Flour, all purpose 1
1/2 tsp Cinnamon
1 1/2 tsp Orange rind
6 cup Rhubarb, coarsely chopped
3 cup Strawberries, sliced
1 1/2 cup Flour, all purpose
3 tbs Sugar
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
3 tbs Margarine, chilled
1 cup Buttermilk

FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss
well. Spread mixture in 13 x 9 in. (3.5 L) Baking dish. Bake in 400F(200C) Oven 10 minutes. TOPPING: In
large bowl, combine flour, sugar, Baking powder, Baking soda and salt. Using fingers or two knives, cut in
Margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by
tablespoonfuls in 12 mounds on top of Hot Fruit filling. Bake in 400F(200C) Oven 25 minutes or until
Topping is golden brown and has risen.

Rachel Pudding
1.1lt (2 pints) Breadcrumbs
340g (12oz) Apples, peeled, cored and cut very finely
225g (8oz) Currants
110g (4oz) Suet, chopped very fine
4 eggs, well beaten.
2 Lemons, rind and juice

Mix all the ingredients together to produce a sticky dough. Pour the mixture into a buttered basin. Cover with
pleated greaseproof paper and foil. Place in a saucepan of boiling water and steam for about three hours,
topping up the water as necessary. Turn out and serve hot with rich wine sauce

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, beaten
100ml warm milk
100g White Marzipan
The topping:
25g butter, melted
50g icing sugar, sifted

Sift the flour, salt and spice into a bowl and rub in the butter. Stir in the sugar, dried fruit, cherries, almonds
and yeast. Make a well in the centre and add the egg and milk to make a soft dough. Turn on to a floured
surface and knead for 5-6 minutes. Cover with oiled cling film and leave for 20 minutes. Knock back the
dough and lightly knead on a floured surface for 2-3 minutes. Roll out into a flat oval shape 23cm x 18cm,
then roll out the marzipan to a strip 18cm x 5cm and place in the centre of the dough. Fold the sides over the
marzipan so that they just overlap, and seal well. Place seam-side down on a greased baking tray, cover
with oiled cling film and leave to rise in a warm place for approximately 1 hour or until doubled in size. Bake
in a preheated oven at 180°C, gas mark 4, for 40 minutes or until it sounds hollow when tapped on the base
(cover with foil if it is browning too quickly). Brush the warm stollen with melted butter and dust with icing
sugar. Cool on a wire rack, then wrap in foil, freeze or keep in a cool place for up to 4 weeks.

Spinach Royal
4.55lt (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, to taste

Carefully and remove all roots and dead spinach leaves. Cut the stalks apart and wash them thoroughly
several times in fresh, clean water to remove the sand and dirt, lifting the spinach out of the water each time
instead of pouring the water off. Put the spinach into a saucepan with the water. Stir frequently until the
spinach is wilted and there is sufficient water to boil it. Add 1 teaspoonful of the salt and cook until the leaves
are very tender, or for about 15 or 20 minutes. Drain off all but about 115ml (4floz) of the liquid. Melt the fat
in a frying pan, stir in the flour, cook to a golden brown and then add the spinach, pepper and remaining salt.
Stir and cook until the flour has thickened and is well mixed with the spinach. Turn out in a mound on a
platter and place the pieces of toast around the spinach decoratively. Slice the hard-boiled eggs, cut the
lemon into any desirable shape and use to garnish the platter. When serving this dish, put a spoonful of
spinach on a piece of toast and serve a slice or two of egg and lemon with each portion.

Creamed Mushrooms and Chestnuts
340g (12oz) Chestnuts, stewed
340g (12oz) Mushrooms, stewed
340ml (12floz) Milk
3 tbsp Butter
3 tbsp Flour
1½ tsp Salt
Pepper, to taste

Remove the shells from the required number of chestnuts and cook the nut meats in boiling water until
tender. Peel off the skins and break the chestnuts into pieces. Gently simmer the mushrooms until tender.
Cut the mushrooms into pieces of the same size as the chestnuts and mix the two together. Make a cream
sauce by melting the butter, adding the flour, salt and pepper and stirring in the hot milk. Cook until the
mixture thickens, pour it over the chestnuts and mushrooms and serve.

Mushroom Pie
455-680g (1-1½lb) Mushrooms whole button or sliced
2 tbsp Olive oil
110g (4oz) Cheese, grated
½ tsp Salt
½ tsp Ginger
¼ tsp Pepper
1 9" Pastry case (lid optional)

Preheat oven to 180°C: 350°F: Gas 4 Parboil or sauté the mushrooms, drain. Add oil, cheese, and spices,
mixing well. Place in pastry case, add lid if desired, Bake for 35-40 minutes, or until pastry is a golden
brown. Note: Use any combination of cheeses that suit your tastes.

Mincemeat (Traditional)
2½lt (4 pints) Apples
1.35kg (3lb) Currants
1.35kg (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, rind only
1 Lemon, juice only

Stone and cut the raisins once or twice across, but do not chop them. Wash, dry and pick the currants free
from stalks and grit. Mince the beef and suet, taking care that the latter is chopped very fine. Slice the citron
and candied peel, grate the nutmeg and pare, core and mince the apples. Mince the lemon peel, strain the
juice and when all the ingredients are prepared, mix them well together, adding the brandy when the other
things are well blended. Press into a sterilised jars with airtight lids. The mincemeat will be ready for use in a
fortnight. Seasonable. Make this about the beginning of December.

Rhubarb Jam
To every 450g (1lb) of Rhubarb allow:
450g (1lb) Sugar
½ Lemon, rind only

Wipe the rhubarb dry, take off the string or peel and weigh it. Put into a preserving pan, with sugar in the
above ratio. Mince the lemon rind very finely, add it to the other ingredients. Place the preserving pan over a
low heat. Keep stirring to prevent the rhubarb from burning. When the sugar is well dissolved, increase the
heat. Allow the jam boil until it is done, taking care to keep it well skimmed and stirred with a wooden or
silver spoon. Pour into sterilised jars. Allow to cool and cover with airtight lids. Store in a dry place. Time: If
the rhubarb is young and tender, 45 minutes, reckoning from the time it simmers equally, old rhubarb, 1¼ to
1½ hour.

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, sift in the flour. Add the sugar, currants, candied peel, which should be cut into neat slices
and the almonds, which should be blanched and chopped and mix together well. Whisk the eggs separately
and blend thoroughly with the dry ingredients. Beat the cake well for 20 minutes. Put into a round tin, lined at
the bottom and sides with a strip of buttered paper. Bake it for 1½ to 2 hours and in a well heated oven.
When the cake is first put in, if this is not the case, the currants will all sink to the bottom. A glass of wine is
sometimes added to the mixture, but this is scarcely necessary, as the cake will be found quite rich enough
without it.

Baked Rice Pudding

600ml (1 pint) Milk
50g (2oz) Pudding Rice or Tapioca
15g (½oz) Butter
2 tbsp Sugar
¼ tsp Ground Cinnamon, Nutmeg or Mixed Spice

Pre-heat oven to 170°C: 325°F: Gas 3. Place the milk, rice (or tapioca), butter and sugar into a greased 1.1
litre (2 pint) oven-proof dish. Place into the oven. Bake for 2-2½ hours. Stir 2 or 3 times during the first hour
of cooking. Sprinkle with the chosen spice. Continue cooking until a golden brown crust has formed. Serve
hot or cold, with a spoonful of jam or seasonal fruit.

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, in a large heat resistant bowl. Place the creams
and remaining sugar into a saucepan. Scrape the seeds from the vanilla pods into the creams. Heat but do
not allow to boil. Remove from the heat and allow to cool slightly. Gently stir the heated creams into the
beaten egg, 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. Remove from the heat and allow to cool. Either: Place into an ice
creamer maker, following the manufacturers instructions, or, Place into an airtight container and freeze for 2-
4 hours, removing twice during freezing and whisk lightly. Note: This is a basic recipe which can be adapted
to suit your own tastes by adding a wide range of flavours, such as fruits, herbs, chocolate or anything else
that tempts your palate.

Sago Milk Pudding

600ml (1 pint) Milk
40g (1½oz) Sago or Semolina
15g (½oz) Butter
2 tbsp Sugar
¼ tsp Ground Cinnamon, Nutmeg or Mixed Spice

Pre-heat oven to 180°C: 350°F: Gas 4. Heat the milk in a saucepan until lukewarm, then gradually add the
sago or semolina, stirring constantly. Add the butter and sugar, cook for 10 minutes or until thickened,
stirring regularly. Transfer into a greased 1.1 litre (2 pint) oven-proof dish. Sprinkle with the chosen spice.
Bake for 30-45 minutes or until a golden brown crust has formed. Serve hot or cold, 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, then make a well in the centre and break in the egg. Mix in half the milk using a
wooden spoon, work the mixture until smooth then add the remaining milk. Beat or whisk until fully combined
and the surface is covered with tiny bubbles. Allow to rest for 15 to 30 minutes, whisk again before use.
Preheat the oven to 230°C; 450°F: Gas 8 Fry the sausages in a pan to lightly colour and remove excess fat,
reserve the fat. Place the fat in a small roasting tin adding a little oil, if needed, to bring the amount of fat up
to about 4 tbsp. Heat the fat until smoking hot then pour in the batter. Add the sausage chunks and place
into the hot oven. Bake for about 5-10 minutes at 230°C; 450°F: Gas 8, then reduce to 200°C; 400°F: Gas 6
and bake 20 to 30 minutes or until the batter around the sausages has risen and is a deep golden brown.
Serve immediately or the pudding will deflate.

Broccoli Quiche
4 eggs
1 head broccoli florets only, diced small
¾ cup milk, cream or half and half
¼- ½ onion, chopped fine
2 cloves garlic, minced
2 tbs butter
1 cup cheddar or other cheese
1 unbaked pie shell
salt & pepper

Pre-steam broccoli and let cool, squeeze the broccoli to dry it a little. Preheat oven to 375. Heat butter in
skillet and sauté onion, garlic, salt and pepper. Cook a few minutes until liquid is evaporated. Let cool 5
minutes. In bowl, combine eggs and milk/cream and beat well. Stir in broccoli, cheese and onion/garlic
mixture. Pour into pie shell. Bake until filling is puffed, set and starting to turn brown about 35 to 45 minutes.

Roasted Leek and Blue 'Cheese' Quiche

basic pastry
1 - 2 leeks, trimmed and sliced
2 tbsp olive oil
1 tsp wholegrain mustard
4oz (110g) blue cheese, grated
3 tbsp snipped fresh chives
250ml cream

Pre-heat the oven to 200°C. Toss the sliced leeks in a suitable oven-proof dish and roast for about 15 - 20
minutes, or until cooked and beginning to brown. Mix together the roasted leeks, mustard, ¾ of the 'cheese'
and the chives and fill into the pastry case, smoothing down evenly to the edges. Top with the remaining
'cheese' then pour the cream over the filling carefully, ensuring that it fills the gaps evenly. Bake for 20
minutes at 200°C.

Mushroom and Red Onion Quiche

basic pastry
1 tbsp olive oil
1 large red onion, chopped
2 tbsp margarine
1lb (450g) field mushrooms, chopped
4oz (110g) Cheddar cheese, grated
4 tbsp snipped fresh chives
250ml cream

Fry the onion in the oil till beginning to brown. Set aside. Cook the chopped mushrooms in the margarine
over medium heat till they begin to release their own juices. Turn up the heat and cook to near-dryness. Mix
together the onion, mushrooms, 2/3 of the 'cheese' and the chives and fill into the pastry case, smoothing
down evenly to the edges. Top with the remaining 'cheese' then pour the cream over the filling carefully,
ensuring that it fills the gaps evenly. Bake for 25 minutes at 200°C.

Roasted Cauliflower and Blue Cheese Quiche
basic pastry
1 medium cauliflower, broken into florets, excess stalk trimmed
3 tbsp olive oil
1 tsp ground cumin
1 generous tbsp wholegrain mustard
4oz (110g) blue cheese, grated
2 tbsp snipped fresh chives
250ml cream

Pre-heat the oven to 200°C. Toss the cauliflower florets in the oil with a little seasoning and half the cumin.
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, tossing with a little more oil if necessary. When al dente, remove from the oven
and toss with the remaining cumin and the mustard. Decant half of the cauliflower into the prepared and pre-
cooked case then follow with half of the 'cheese'. Complete with the remainder of each, scatter the chives on
top and pour the cream over the filling carefully, ensuring that it fills the gaps evenly. Bake for 25 minutes at

Vegetable Quiche
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. On a floured surface roll out the pastry thinly and cover an 8
inch flan dish or ring with it, 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. Prick the base with a fork and bake for 10 minutes. Meanwhile
make the filling. Peel and slice the onion and sauté it gently in a little olive oil. Wash and slice the mush
room and wash and cut the broccoli into small florets. When the onions begin to soften add the mushroom
and broccoli and continue to cook for 10 minutes. Break the eggs into a bowl, beat them well then add the
milk and the herbs and beat together. Put the vegetable filling in the flan dish and add 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

Mushroom Quiche
1 9-inch unbaked pie shell
1 12-ounce container of mushrooms, sliced
3 Tablespoons butter
1/3 cup green onions, sliced
4 eggs
1 pint heavy cream
1 cup cheese, shredded or cut into small cubes
1/4 cup Parmesan cheese, shredded

Preheat oven to 375°. Sauté mushrooms and butter over medium-high heat for 10 minutes. Do not place a
lid over the pan. Meanwhile, whisk together the eggs and cream. Add cheese, salt and pepper. Stir together
and set aside. Once mushrooms have sautéed, add onions and sauté for 2 minutes. Remove from heat and
allow to cool for a couple of minutes. Add the mushrooms/onions to the egg mixture. Stir together and pour
into pie shell. Sprinkle the Parmesan cheese over the egg mixture and bake for 25 - 30 minutes.