Hotpoint EG21 Instruction And Recipe Book page 17

Recipes For Fan Oven
CHRISTMAS CAKE
225g (8oz) butter or block margarine
225g (8oz) brown sugar
4 eggs
225g (8oz) plain flour
5ml (1 tsp) mixed spice
2.5ml ( 1 / tsp) baking powder
2
200g (7oz) raisins
200g (7oz) sultanas
200g (7oz) currants
50g (2oz) chopped almonds
75g (3oz) glace cherries (cut in pieces)
60ml (4 tbsp) brandy (optional)
SMALL CAKES
225g (8oz) block margarine
225g (8oz) caster sugar
4 eggs
300g (11oz) self raising flour
Variations:
100g (4oz) sultanas
100g (4oz) chocolate chips
100g (4oz) chopped glace cherries
30ml (2 tbsp) cocoa powder mixed to
paste with water
Add any of the above with flour
SCONES
450g (1lb) plain flour
10ml (2 tsp) cream of tartar
5ml (tbsp) bicarbonate of soda
100g (4 oz) block margarine
225ml (8 fl oz) milk
Variations:
Sultana scones – add 100g (4 oz)
sultanas and 50g (2oz) caster sugar
Wholemeal scones – use half quantity
of wholemeal flour
Cheese scones – add 100g (4oz) grated
cheddar cheese and 5ml (1 tsp) dry
mustard
1. Cream fat and sugar until light and
fluffy.
2. Add eggs one at a time, beating well.
3. Sieve dry ingredients. Add gradually
with mixed fruit, cherries and nuts.
4. Bake in lined 20cm (8in) cake tin:
130˚C; 2 1 / -3 hours.
2
It may be necessary to cover top of
cake with brown paper for final hour
to prevent overbrowning.
5. Leave in tin to cool a little, before
turning out.
6. When cold, prick bottom of cake and
sprinkle brandy over. Leave for about
a week before icing.
1. Cream margarine and sugar until
light, fluffy and pale in colour.
2. Add each egg, beating well after
each addition.
3. Fold in sifted flour, mixing well.
4. Place paper cases on baking trays
and two-thirds fill them with mixture.
5. Bake until golden brown and springy
to touch: 170˚C; 15-20 mins.
1. Sift together flour, cream of tartar and
bicarbonate of soda.
2. Rub in margarine until mixture
resembles fine breadcrumbs.
3. Make a well in centre. Stir in enough
milk to give fairly soft dough.
4. Turn onto lightly floured surface.
Knead lightly to remove any cracks.
Roll out to about 15mm (
5cm (2in) rounds. Place on baking
sheet.
5. Knead remaining dough and re-roll.
6. Bake until well risen and golden
brown; preheat; 210˚C; 9-12 mins.
3 / in). Cut out
4
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