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STEAMED TREACLE PUDDING
• 100g caster sugar
•
2 eggs
• 100g self raising flour
Grease a 900ml pudding basin. Whisk the butter and sugar at 2-3 till light and fluffy. Add an egg, then a
little flour, then the other egg, then the remaining flour. Put the syrup in the pudding basin, and pour the
mixture on top. Cover with greaseproof paper or foil, secure with string and steam for 1½-2 hours. Serve
hot with custard or cream.
VERY MOIST CHOCOLATE CAKE
•
50g butter, softened
•
30g golden syrup
•
50ml milk
•
2 eggs, beaten
• 125g caster sugar
• 100g cooking chocolate, melted
Dissolve the cocoa in the boiling water and leave to cool. Cream the butter and sugar for a few seconds at 1,
add half the egg, then half the flour, gradually increasing the speed to 3, add the remaining egg and flour,
mix till smooth, add the other ingredients and mix till smooth. Put in a dish, cover with foil and steam for 1
hour, or till a skewer pushed into the cake comes out clean.
FARMHOUSE FRUIT CAKE
• 150g butter
• 150g caster sugar
• 75g glacé cherries, chopped
• 75g each of sultanas and raisins
•
25g mixed peel
Grease a 20cm (8") cake tin. Line with greaseproof paper. Preheat the oven to 180°C/350°F/gas 4. Put the
butter, sugar, dried fruits and spices in the bowl, and beat at speed 3 till combined. Add the eggs and milk
and beat for a few seconds. Gradually add the flour, beating till well mixed. Bake in the cake tin for about
1½ hours. Cool in the tin for 15 minutes then turn on to a wire rack.
SPONGE MIXTURE (BASIC RECIPE)
•
500g plain flour
•
250g soft butter or margarine
•
250g sugar
•
2 drops vanilla essence
Grease and line a deep 23cm (9") round cake tin. Preheat the oven to 190°C/375°F/gas 5. Put everything
into the bowl, mix at speed 1 for 30 seconds, then at speed 3 for 3 minutes, till combined. Pour the mixture
into the cake tin, and bake in the centre of the oven for 50-60 minutes, till a skewer pushed into the cake
comes out clean. Cool on a wire tray. Vary the basic recipe by adding 100g raisins, chopped nuts, or grated
chocolate.
CORIANDER PESTO
•
4 handfuls fresh coriander leaf
•
4 cloves fresh garlic
• 120g pine nuts
Put the coriander, garlic and pine nuts in the jug, add a spoon of oil, and process. Repeat till the oil's done,
transfer to a big bowl, and mix in the Parmesan. Season with black pepper. Serve as a topping for soup,
tossed through warm pasta, or as a dip.
• 75g golden syrup
• 100g butter
•
extra butter for greasing
• 10ml vanilla extract
• 100ml boiling water
•
35g cocoa powder
• 125g self raising flour
•
30ml light vegetable oil (sunflower, etc.)
•
300g self raising flour
•
Pinch salt
•
5g mixed spice
•
45ml milk
•
3 eggs
•
4 eggs
• 15g baking powder
• 125ml milk
•
pinch of salt
BLENDER RECIPES
•
250ml olive oil
• 120g freshly grated Parmesan
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