Recipes




 

Artwork: Angela Bartlet

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Artwork: Angella Bartlet

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Artwork: Angella Bartlet

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Artwork: Angella Bartlet

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Artwork: Angella Bartlet

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Artwork: Angella Bartlet

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Artwork: Angella Bartlet

20



Fresh Apricot Cake

Apricots are in season at the moment and this is a lovely moist fruity cake but peaches would work just as well if you prefer. The recipe says 2lbs of apricots but I used 2 punnets from the supermarket, slightly less. Cut the apricots in half and remove the stones.

1 dessert spoon lemon juice
4oz/110g butter at room temperature
6oz/170g golden caster sugar
1tsp vanilla extract
4 large free-range eggs
9oz/250g plain flour
3 level tsp baking powder
good pinch of salt
1tsp ground cinnamon
Icing sugar and apricot jam to finish [optional]

 

Pre-heat the oven to 350F/160C. Grease the bottom and sides of a spring form or loose bottomed 9-inch cake tin and line the bottom with baking parchment/greaseproof paper.

Using a food processor or stick blender, puree one punnet [or half] of the raw apricots with the lemon juice. If you don't have either, chop the apricots very finely and set aside.

Sift the flour, salt, baking powder and cinnamon together and set aside.

Cream together the butter and sugar until fluffy. Add the eggs one at a time with a spoonful of the flour mix to prevent curdling. Add the vanilla and mix again. Now mix in the flour mix and lastly the pureed apricots. Transfer the batter to the tin, smooth the top and place the halved apricots from the second punnet in a pattern over the top.

Bake for 55 - 60 minutes or until a skewer inserted into the middle comes out cleanly or with just a few crumbs adhering. Cool in the tin for 15 minutes then transfer to a cooling rack. A little warmed apricot jam brushed over the apricots intensifies the flavour. This cake is lovely served warm dredged in icing sugar or cold with a generous drizzle of water icing or again dredged in icing sugar with a big blob of clotted cream! Yummy

Wendy

20



If you are at home looking for an easy recipe to make especially with the children why not try these.

Lemon and Raisin Bars

For the Base

85g/3oz self raising flour
85g/3oz porridge oats
50g/2oz light muscovado sugar
85g/3oz butter

For the Topping

25g/1oz butter
3 free range eggs
175g/60z light muscovado sugar
140g/5oz raisins
85g/3oz desiccated coconut
grated zest 1 lemon, plus 2 tbsp juice

For the Icing

50g/2oz icing sugar
finely grated zest 1 small lemon plus 2 3 tsp fresh lemon juice

Heat the oven to 180C/fan 160C/gas 4. Put the flour, oats and sugar in a bowl and rub in the butter. Tip into a shallow 26 x 18cm tin, press down with your fingers until smooth. Bake for 10 15 minutes until pale golden.

Meanwhile, make the topping. Melt the butter and leave to cool. Beat the eggs in a bowl and stir in the remaining topping ingredients. Pour over the base, then bake for20 25 minutes, until the top is set and golden. Mark into 12, then leave to cool before cutting.

Put the icing sugar in a small bowl with the lemon zest. Stir in enough lemon juice to make a smooth icing. Drizzle diagonally over the squares.

I'm sure the children will love making these, and eating them too!

Wendy

10



Easter Creme Egg Brownies

Who doesn't love a chocolate brownie? These brownies are gooey and fudgy, a real treat. You will need:

200g 70% dark chocolate
100g milk chocolate
250g salted butter300g soft light brown sugar
4 large free-range eggs
175g plain flour
200g mini Cadbury Creme eggs (2 bags, whole)
put in freezer for 1 hour
5 Cadbury Creme eggs
halved then put in freezer for 1 hour

Chilling the eggs stops them from melting completely during baking.

Preheat the oven to 180°C. Line a baking tray 25cm X 25cm.

Melt the milk and dark chocolate, butter and sugar together in a bowl over a pan of barely simmering water. Once melted remove from the heat and cool for 5-10 minutes.

Beat in each egg one by one. Stir in the flour. Pour roughly half the mix into the tin. Evenly spread the whole mini crème eggs over the mix. Top with the remaining butter and smooth with a spatula. Place the 5 crème eggs cut in halves evenly over the mix.

Bake for 30 minutes. The edges should be just browning but the middle should have a bit of wobble! Ovens vary but remember brownies are better slightly underdone.

Allow to cool completely in the tin then cut into squares.

I'd rather have these than an Easter egg!

Wendy

11



Chewy Cranberry and Apricot Bites

Trying to eat a bit healthier but still craving something sweet, why not try these fruity bites? Makes 24 at 89 calories per square!

25g flaked almonds
40g no soak dried apricots
40g sultanas
40g dried cranberries
40g desiccated coconut
75g unsweetened puffed rice cereal
150ml maple syrup
400ml cloudy apple juice
125g porridge oats

Preheat the oven to 190C/Fan 170C gas mark 5. Line a 20 x 30cm brownie tin with baking parchment. Scatter the almonds in to a baking tin and toast in the oven for 6-7 minutes until lightly golden. Then tip in to a large mixing bowl. Add the cut-up apricots, cranberries, coconut, sultanas and rice cereal.

In a large saucepan warm the apple juice and maple syrup on a low heat stirring once or twice.

Add the oats and bring to a simmer, stirring. Cook for 3-4 minutes until the oats become thick and like porridge. Be careful as the mixture does become very sticky.

Remove the saucepan from the heat and stir in all the rest of the ingredients until thoroughly mixed. Spoon the mix in to the prepared tin and press and flatten the top. Bake for 40-45 minutes until golden and crisp on top. Take out of the oven and press the surface again as this will make it easier to cut up. Leave in the tin for 30 minutes and then cut in to 24 pieces with a sharp knife.

Remove the lining paper and store in a tin for up to 5 days.

Quite healthy but only one allowed per day!

Wendy

19



Mincemeat Squares with Cranberry Marzipan Streusel Topping

For the Topping

150g plain flour
150g demerara sugar
a pinch of fresh grated nutmeg
50g soft butter in pieces
150g ready-made golden marzipan
150g pecans
150g fresh cranberries

For the cake

200g ground pecans
200g soft butter, plus a little extra for greasing
150g golden caster sugar
4 large free-range eggs lightly beaten
50g plain flour
4 tbsp mincemeat

Butter and line a 20cm x 30cm baking tin that is at least 4cm deep.

Preheat the oven to 180 Deg C, fan 160 Deg C, gas 4.

For the topping, mix the flour, sugar and nutmeg in a bowl, then rub in the butter and mix again. It will be a crumbly mix. You can also do this in a food processor.

For the cake, whizz the pecans in a food processor or mixer until a fine powder, then in a bowl whisk together with all the other ingredients except the mincemeat, until combined. Spread the cake mix into the prepared tin. Blob the mincemeat on top of the cake and swirl it over the mix.

Finish the topping by dicing the marzipan and roughly chopping the pecans. Add these to the topping crumble mix along with the cranberries. Stir and scatter over the cake and mincemeat mix.

Bake in the oven for 40-45 minutes or until risen and lightly golden. Cool in the tin before slicing into 24 squares.

Happy Christmas baking!

Wendy

13



Apple Crumble and Custard Cake

September and October means lots of apples and this is a good recipe to use some of them in a delicious way.

For the cake

290mls/ of a light oil such as sunflower
300g/ light muscovado sugar
285g self-raising flour
2tsp bicarbonate of soda
1 tsp ground ginger, 1 tsp ground cinnamon and
1 tsp freshly ground nutmeg
5 free range eggs
350g grated Bramley apples, cored but grated with the skin on (approximately 2 large apples)

For the crumble topping

60g plain flour
15g ground almonds
50g caster sugar
50g cold salted butter


For the Icing
200g soft salted butter
400g icing sugar
40g custard powder
35mls milk

Grease and line 2 x 20cm sandwich tins. Set the oven to 180/160 fan gas mark 4.Mix all the cake ingredients together in a large bowl using a wooden spoon. Spoon in to the prepared tins and bake for 45 mins or until a skewer comes out clean and the cakes have shrunk slightly away from the edges. Cool in the tins for 10 minutes and then remove from the tins and transfer to a wire rack to cool completely.

While the cakes are baking, make the crumble topping by rubbing all the crumble ingredients together until they have a rubble like consistency, spread in a thin layer over a lined baking tray and bake for 25 - 30 minutes in the oven with the cake until golden brown.

Cool on a wire rack still on the baking tray. When cold break in to smaller pieces about 2cm in size.

Make the custard buttercream icing by beating the butter until soft and creamy.Add the icing sugar 1tbsp at a time and beat well. Dissolve the custard powder with the milk and add to the icing and beat for 7 minutes until really light and creamy. Use half to sandwich the cakes together and the other half to smooth over the top. Sprinkle the crumble mix around the edge of the cake.

Serve and enjoy. Wendy

20



Raspberries and Cream Cake

When the sun is shining and family and friends come around for tea this is the perfect cake.

for the cake

250g/8oz unsalted butter, softened
250g/8oz golden caster sugar
4 large free-range eggs
200g/7oz self-raising flour
50g/2 oz ground almonds
1tsp baking powder
zest of 2 lemons
splash of milk. If needed

for the filling
100g/3.5 oz mascarpone
200ml/7fl oz whipping cream
3 tbsp icing sugar
200g/7oz frozen raspberries, defrosted and drained

for the icing
125g/4oz unsalted butter, softened
175g/6oz icing sugar
1 lemon finely zested
2tblsp lemon juice or juice from the defrosted raspberries
pink food colouring
fresh raspberries to decorate

Pre heat the oven to gas 4, 180°, 160° fan. Grease and line 3 x 18cm/8-inch loose bottomed cake tins.

Sift the flour and baking powder together.

In a bowl, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, little by little, adding a spoonful of the flour if the mix looks like curdling. Then fold the flour into the mix with the lemon zest and ground almonds. Add a splash of milk if needed as the mix should fall off the spoon if tapped. Divide the mix evenly between the 3 cake tins and bake for 20-25 minutes or until a skewer inserted comes out clean. Turn on to a wire rack to cool.

Meanwhile make the filling. In a large bowl whisk together the mascarpone, icing sugar and whipping cream until stiff enough to just hold its shape. Fold in the drained raspberries and set aside.

For the icing, beat the butter, icing sugar, lemon zest and either raspberry juice or lemon juice until light and fluffy. Add a few drops of pink colouring until you get the desired shade of pink.

To assemble the cake, place 1 sponge on a serving plate and spread with half the filling. Place the second cake on top and spread the rest of the filling. Top with the third and final cake and spread the icing over the top. Decorate with fresh raspberries and maybe a scattering of pink or red rose petals.

You can make and freeze the sponges ahead and then fill and decorate just before serving.

This is summer on a plate, Yummy!

Wendy

14



Curried Cauliflower Salad

'Wot no cake!'

No, not a cake recipe this time but a further request for the easy raw cauliflower salad that I often take to friends' BBQ s, which appeared in the newsletter a few years ago.

1 cauliflower
1 bunch spring onions
1 small bunch fresh coriander
Mayonnaise [either full fat or light]
Patak's Brinjal/Aubergine pickle

[available from our Shop, the pickle is a vital ingredient]

Remove the outer leaves of the cauliflower and chop into small pieces. You can include most of the stalk unless it is too tough. Chop the spring onions into small pieces and include most of the green stalks. Chop up the coriander and include the stalks.

Place everything you have chopped in a large bowl and mix about four to six tablespoons of mayonnaise and two tablespoons of the Patak aubergine pickle. The consistency should be like a potato salad but the amount of pickle and mayonnaise depends on your own taste.

If you want to make this lighter use half mayonnaise, half natural yogurt or quark.

Looking forward to sunny yummy BBQ days

Wendy

13



Salted Caramel Brownie

These yummy brownies are nice to either eat straight from the oven - when the centres are still runny - as a dessert, or to serve cold at afternoon tea.

Ingredients

100g dark chocolate (70 per cent cocoa solids) roughly chopped
125g unsalted butter
250g granulated sugar
2 large free-range eggs
1tsp vanilla extract
1tsp flaky sea salt [smoked sea salt adds another dimension]
100g plain flour
12 squares of milk chocolate containing caramel
Cadbury's Caramel, or Galaxy Caramel are both good

Heat the oven to 170/150° fan/gas mark 3. For 12 brownies, grease and line a 28 x 20cm baking tin and line with baking parchment, leaving extra round the sides. OR if you prefer 9 deep brownies use a 20 x 20cm square baking tin.

Place the dark chocolate and butter in a large bowl set over a pan of barely simmering water but make sure the bottom of the bowl doesn't touch the water. Leave until just melted.

Take off the heat and use a balloon whisk/electric whisk to whisk in the sugar, then the eggs 1 at a time, followed by the vanilla and half the salt. Gradually sift in the flour then stir in using the whisk.

Pour the mixture in to the tin, spreading it evenly. Press pieces of caramel chocolate at regular intervals into the surface of the mix [you want to have at least I piece in the centre of each square of brownie]. Sprinkle the remaining salt crystals over the surface.

Bake for 20 to 25 minutes or until a skewer inserted in to an area with no caramel comes out clean.

The brownies should also be starting to come away from the edges and gently cracking on top.

Leave to cool in the tin or eat straight away while the centres are still runny. Lovely!

Wendy

6



Red Cross Cake

After all the richness and indulgence of the Christmas and New Year period, this is a recipe for a simple but delicious cake devised by Red Cross volunteers and handed out to soldiers on the front line in WW1 to line their stomachs and keep up their spirits.

Put the following ingredients into a saucepan:

1 cup of brown sugar
1oz water and 2 oz seeded raisins [normal raisins are fine]
3oz lard or margarine
One quarter of a nutmeg grated
1 tsp of grated cinnamon
1 oz grated ginger
pinch of salt

Boil together for 3 minutes and when cool, add 1 tsp bicarbonate of soda, dissolved in a little water. Add 2 cups plain flour in which half a tsp of baking powder has been sifted. Stir well.

Put the mixture in a greased tin - no mention what size but I used an 8 inch round loose bottomed one. Bake for one and a quarter hours at 350-375F or 180-190C. Check after 1 hour.

There you have it. A century on Red Cross cake still lifts the spirits! Thank you, Fenella, for bringing this recipe to my attention.

Wendy

Suggested from an original recipe: Try soaking the raisins in rum for a few days or a week before you make the cake! It also came with the recommendation that the cake keeps fresh for a long time and can be sent to men at the front.

Wendy's recipe brought to mind a memento from the Second World War sent in by Tony Beauclerk. It is a letter of Thank You sent by King George VI to members of the Home Guard [Gerald Vaughan Beauclerk].

Originally called the LDV [Local Defence Volunteers] members initially just had arm bands. All ages joined, some very young, and later they had uniforms and eventually became part of the Devon Regiment.


 

 

Berrynarbor's Home Guard outside the Manor Hall. This photograph appeared in the December 2011 Newsletter and can be viewed, with the names, on the website: berrynarbor-news.co.uk. Gerald Beauclerk 3rd from right, 3rd row back.

11



Lemon Meringue Showstopper

For Christmas I want something zesty and fresh but easy that I can make ahead. This cake would be great as a Christmas dessert showstopper. Make the sponge 1 month ahead and freeze, make the meringue 2 weeks ahead and freeze, make the curd 2 weeks ahead.

For the meringue

4 free range egg whites
8oz/225g white caster sugar

For the lemon curd

3 free range eggs plus 1 yolk
juice and zest of 4 unwaxed lemons
3 1/2oz/100g butter
7oz/200g white caster sugar

For the cake

8oz/225g butter at room temperature
8oz/225g golden caster sugar
8oz/225g S/R flour
4 free range eggs
2 lemons juice and zest plus 3 tablespoons sugar

You will need a pint of cream on the day you assemble the cake

Make the sponge 1 month ahead

Grease and line 2 x 8 inch sandwich tins. Set the oven to 180/gas 4. Cream together the butter and sugar until pale and fluffy. Beat in the eggs 1 at a time with a spoonful of flour in between eggs to stop curdling. Add the zest of the lemons and then gently fold in the remaining flour. Divide between the 2 tins, level the tops and bake for 30-35 minutes until well risen and coming away from the sides. Mix the juice of the lemon with

the sugar and pour over the 2 sponges while in the tins. When cold wrap in cling film and freeze.

Make the meringue 2 weeks ahead

Set the oven at 125/gas1. Line 2 baking trays with baking parchment and draw a circle the same size as the cake tins. Whisk the egg whites in a very clean, grease free bowl. When they are stiff enough to hold a firm peak, gradually whisk in the sugar, spoon by spoon. Using roughly 1/4 of the meringue, pipe or spoon 8 small individual meringues on the parchment but not too near to the circles. Using the remaining meringue,
form 2 circles on the baking parchment trying to keep within the circles. Bake for 1 hour then turn the oven down to its lowest setting and bake for a further 30 minutes. Allow to cool in the oven with the door ajar. When cool wrap everything in cling film and freeze.

Make the lemon curd 2 weeks ahead

Gently heat together the butter, sugar and lemon juice and zest in a bowl over a saucepan set over simmering water. Stir occasionally until the butter is melted but do not allow the bowl to touch the water. Remove from the heat. Beat together the eggs and yolk in a separate bowl.

Slowly whisk the melted butter mixture in to the eggs. Set the bowl back over the simmering water and whisk constantly for 2-4 minutes until the mixture thickens enough to coat the back of a spoon. Sieve the mixture in to a clean bowl, cover with cling film and leave to cool. Store in the fridge for 2 weeks. You will probably have some curd left over but it's lovely on toast.

The day or morning before the party, defrost the cakes and meringues.

Assemble your showstopper

Whip the cream to soft peaks. Make sure the cakes are level - trim if necessary. Place 1 cake on a pretty plate and top with lemon curd and cream. Place 1 circle of meringue on top. Add more cream and big blobs of lemon curd. Repeat with the 2nd cake and the 2nd meringue.

Decorate the last meringue with swirls of cream and lemon curd and finally place the mini meringues around the top. I like to drizzle melted chocolate over the top in a random design. This will keep for a day but any longer and the meringue will lose its crunch.

P.S. I have made this with M&S lemon curd or National Trust passion fruit curd but don't tell anyone! Happy Christmas baking.

Wendy

12



Honey Cake

After all the eight Honey Cakes entered at this summer's Horticultural and Craft Show were disqualified [!], I have been hell bent on baking a good honey cake and I think this is it.

Ingredients

11 oz/300g unsalted butter cubed and softened
9oz/250g golden caser sugar
4 free range large eggs
5oz/150g self-raising whole meal flour
1tsp baking powder
5oz/150g ground almonds
2oz/50g flaked almonds
6 tbsp good runny honey
[or set honey, warmed sufficiently to trickle]

 

Grease and bottom line a 23cm spring form loose bottomed tin or a 20cm loose bottomed tin.

Pre heat the oven to 170C/Gas 3

Either in a food mixer or using an electric mixer, cream the butter until really soft and fluffy. Add the sugar and cream together thoroughly.

Sift the flour and baking powder together [add the wholemeal chaff back in].

Add the eggs one at a time to the creamed butter and sugar with a spoon of the flour with each egg, beat well together.

Fold in the rest of the flour and the ground almonds and put in to the tin smoothing the top. Sprinkle the flaked almond evenly over the surface.

Stand the tin on a baking sheet [the high butter content might make the cake leak slightly during baking]. Bake for 55 to 60 minutes until springy to the touch and a skewer comes out clean. Pour the honey over while still hot and leave to cool in the tin for 30 minutes. Run a knife round the tin then continue to cool on a rack.

This cake is best eaten the next day but will keep in a tin for a week.

No hope of that in my house!

Wendy

12



Date and Apple Squares

This is an easy recipe that helps use some of the cooking apples that will soon be ready to pick.

225g/8oz butter
140g/5oz cooking apples, peeled, cored and chopped
140g/5oz chopped stoned dates
280g/10oz light soft brown sugar
175g/6oz plain flour
1 tsp bicarbonate soda 100g/4oz porridge oats

Heat the oven to190℃/170℃ fan/gas 5. Grease and line with baking parchment an 18cm square tin.

Tip the apples with 2 tbsps water into a saucepan and simmer on a low heat for about 5 minutes until tender. Add the dates and 50g/2 oz of the soft brown sugar and cook for a further 5 minutes but add a splash more water if it looks like sticking to the pan. Break the apples and dates up with a spoon and leave to cool.

Melt the butter on a low heat. Mix the flour, bicarbonate of soda, remaining sugar and porridge oats together in a bowl and pour in the melted butter. Mix well.

Press half the oat/flour mixture in to the bottom of the tin firmly.

Spread over the apple/date mixture. Cover with the remaining oat/flour mixture and press down.

Bake for 30-35 minutes until golden and firm. Cool in the tin before cutting into squares.

Don't like dates? Replace them with raisins and 1 tsp cinnamon maybe.

This recipe freezes well but doesn't stay quite so crisp, still lovely though.

Wendy

19



Rhubarb and Custard Cake

I bought a jar of M&S rhubarb and custard curd and decided it was the perfect ingredient for a cake using rhubarb that is plentiful at this time of the year

For the Cake
4 or 5 sticks of rhubarb, cleaned and cut into thinnish 4 inch-long strips
250g soft butter or stork margarine
250g golden caster sugar
4 large free-range eggs
1 tsp vanilla extract
200g S.R. flour
50g Birds custard powder
1 level tsp baking powder
Splash of milk


For the buttercream filling
150g soft butter
250g icing sugar
50g custard powder
1tsp vanilla extract
2-3 tbsps milk
Rhubarb and custard curd or rhubarb jam

Pre-heat the oven to 170 Deg/160 Deg fan. Gas mark 3. Butter and line two 8 inch/20cm sandwich tins.

Sift the flour, baking powder and custard powder together.

Cream the butter and sugar together using an electric whisk or processor.

Add the eggs one at a time and whisk well, adding a little of the flour if it looks like curdling and scraping down the sides to incorporate all the sugar evenly then add the vanilla extract and whisk. Fold in the flour mix and then loosen the mix with a splash of milk.

Pour the batter in to the cake tins and smooth the top. Put the cut fresh rhubarb in a starburst pattern on the top. Bake for 25 to 30 minutes until risen and slightly pulling away from the sides of the tin. Cool the cakes on a wire rack.

While they are cooling make the buttercream by placing all the ingredients in a bowl or food processor and beating until soft and fluffy.

When the cakes are cold, carefully turn one of them over on a clean tea towel and spread half the buttercream on the underside. Put the other cake rhubarb side up on to a plate and spread with the other half of the buttercream.

Then spread the rhubarb and custard curd, or rhubarb jam if using that, over the buttercream. Flip the other cake over so that the buttercream is underneath and place on top. Spread a bit more of the curd or jam over the top and your cake is ready. Yummy, yummy!

9



Easter Chocolate Creme Egg Cake

This is an indulgent chocolate cake with an Easter twist that will serve 8-12 people for tea. It's easy to make so go on and spoil yourself.

Cake ingredients

100g soft butter
25g light soft muscovado sugar
200g self-raising flour
40g cocoa powder [not drinking chocolate]
1 tsp baking powder
2 free range eggs
125 ml milk
100g dark chocolate, melted
1 tsp vanilla extract

For the ganache on top of the cake

5 Cadbury's Creme Eggs
3 tbsp double cream

For the filling

250 ml double cream
1 tbsp icing sugar
3 Cadbury's creme eggs, chopped

For the decoration

3 Cadbury's creme eggs
1 x 89g bag mini Cadbury's creme eggs


Heat the oven to 180C/gas mark 4. Grease and line 2 x 20 cm sandwich tins. Put the 100g dark chocolate in a bowl over a saucepan of barely bubbling water to melt [do not let the bowl touch the water].

In a large bowl, sift together the flour, cocoa powder and baking powder. Stir in the sugar, add the butter and rub together until it resembles fine breadcrumbs.

Whisk together the eggs, melted chocolate, milk and vanilla. Pour into the flour mixture and mix well. Divide the mixture equally between the sandwich tins and bake for 25-30 minutes until springy to the touch.

Leave the cakes to cool in the tins for 10 minutes then finish cooling on a wire rack. At this point the cakes could be wrapped in cling film and frozen for finishing later on.

For the ganache put the chopped creme eggs and cream into a bowl over a saucepan of barely bubbling water to melt again do not let the bowl touch the water. Remove from the heat, stir briefly and leave to cool for at least 1 hour, or until thick enough to spread.

Meanwhile, for the filling whip the double cream with the icing sugar to medium peaks then stir through the chopped creme eggs.

Assemble the cake by placing one of the sponges on a plate or cake stand. Spread the cream filling over the cake and place the second cake on top and spread with the ganache. Now decorate with the remaining 3 eggs cut in half and slightly oozing their filling and the mini eggs.

Wicked or what?

11



Frosted Marmalade Cake

The months of January and February are when Seville oranges, the ones used to make marmalade, come in to the shops. Colin is a great marmalade maker and so it seems appropriate to serve a moist marmalade cake at this time of the year.

175g butter
175g golden caster sugar
1 large orange
3 large free-range eggs
75g tangy orange marmalade (homemade if possible)
175g self-raising flour

For the Frosting

100g icing sugar
2 tbsps orange juice
Candied orange peel to decorate [optional]


Set the oven at 180C/gas mark 4. Line a loaf tin about 25 x 11 x 7cms deep.

Put the butter and sugar in the bowl of a food processor or use an electric whisk, and beat until pale and fluffy.

Finely grate the orange and squeeze the juice, reserving 2 tbsps for the frosting.

Break the eggs into a small bowl and lightly beat with a fork. Add a spoon of the flour to the sugar and butter mix and gradually beat in the eggs and orange peel. If using a food processor, remove the bowl and mix in the marmalade and then gently fold in the flour using a metal spoon.If using an electric whisk, mix in the marmalade and then gently fold in the flour again using a metal spoon.Gently stir in the orange juice except for the 2 tbsps reserved for the frosting.

Spoon into the lined loaf tin and lightly smooth the top.Bake for 40 minutes checking it after 35 with a metal skewer.Leave to cool in the tin, and then remove to a wire rack to cool completely.

Sieve the icing sugar and mix with the orange juice until you have a smooth, slightly runny consistency [you may not need all the orange juice]


 

Drizzle the icing over the cake letting it run down the sides and leave to set.I like to decorate the top with a sprinkle of candied orange peel but this is optional.

Wendy

21



Gingerbread Christmas trees

This year I am making these sweet little gingerbread Christmas trees to go in the hampers that Colin and I make for our many nephews and nieces. Colin is King of the chutneys and jams and my contribution is sweets, cakes and biscuits.

Ingredients

250g/9oz unsalted butter
200g/8oz dark muscovado sugar
7 tbsp golden syrup
600g/1lb 5oz plain flour
2 tsp bicarbonate of soda
4 tsp ground ginger
white water Icing and silver balls to decorate

 

Heat the oven to 200C/fan 180C/gas 6.

Melt the butter, sugar and syrup in a pan slowly.Mix the flour, bicarbonate of soda and ground ginger into a large bowl and then stir in the butter mixture to make stiff dough. If it won't quite come together, add a tiny splash of water.

Put a sheet of baking paper on to your work surface and roll out the mixture, then use a cookie cutter to cut out the biscuits [if you don't have a Christmas tree cutter, you could use a star, reindeer or whatever you fancy]. Slide the sheet of baking paper on to a baking tray and bake for 10/12 minutes until golden and just a little darker at the edges. Leave to cool on the tray for a few minutes and then finish cooling on a wire rack.

When cool use your imagination to decorate.For my Christmas trees I shall use the white icing to look like tinsel and then use the silver balls to look like Christmas baubles.

I shall make these a week before Christmas and keep them in an airtight tin. I shall then put them in cellophane bags and tie them up with Christmas ribbon.

Happy Christmas baking! Wendy

17



Toffee Apple Cake

I was given some gorgeous maple syrup all the way from Canada this summer and this is a lovely autumn [fall] inspired cake that uses four tablespoons. This recipe makes quite a large cake and cuts into at least 14 slices.

Ingredients

200g dates, stoned and chopped
200ml milk
3 whole dessert apples
Juice of half a lemon
250g butter at room temperature
175g soft light brown sugar
4 large free range eggs, at room temperature and lightly beaten
4 tbsp maple syrup
Half tsp vanilla extract
275g self-raising flour
Half tsp baking powder
75g tart apples such as Granny Smith, peeled chopped
and tossed in 3 tbsp of the flour
60g pecans, halved
1 tbsp caster sugar

For the caramel to drizzle over the cake

40g butter
65g soft dark brown sugar
4 tbsp double cream

Preheat the oven to 180C/gas4.Butter a 30 x 20cm baking tin or equivalent round cake tin and line with baking parchment so that the parchment hangs a little over the edges to help remove the cake after baking.

Put the dates and milk in a small pan and simmer gently for about 4 minutes - don't allow to boil over.Puree the mixture and set aside to cool.

Halve and core the dessert apples and slice fairly thinly dropping them in to a bowl with lemon juice to stop discolouring. These will be used on top of the cake.

Beat the butter and sugar together until fluffy then add the eggs slowly, beating well each time. Add the maple syrup and the vanilla. Stir in the cooled date puree and fold in the flour, baking powder, the chopped tart apples tossed in flour and the pecans.

Scrape the mix into the tin and level the top. Lay the dessert apple slices over the top - in rows if using a rectangular tin, or circles if using a round tin - and sprinkle with the caster sugar.

Bake for 50 minutes or until a skewer comes out clean. Leave in the tin to cool then remove carefully using the paper to help you.

To make the caramel, melt the butter in a pan, add the sugar and mix, stirring a little. Bring to the boil and when it looks like caramel pull the pan off the heat and carefully add the cream - it will spit! Let it calm down, then stir until smooth.

When the cake is cold, drizzle it with the caramel.

This is just right after a walk on a mellow autumn afternoon.

Wendy

14



Raspberry and White Chocolate Cookies

Who doesn't like a soft but crunchy round the edges cookie? This is a quick and easy recipe and the dough can be frozen and made up at any time.

170g tube Carnation condensed milk
225g unsalted butter
225g caster sugar
350g self-raising flour
150g white chocolate chopped
175g raspberries

 

Preheat the oven to 180C/350F/gas mark4. Line a baking sheet with baking parchment.

In a large bowl cream the butter and sugar until pale and fluffy then stir in the condensed milk. Sift in the flour and then work into a soft dough with your hands. Mix in the chocolate.

Take a small handful of the dough and flatten with your fingers. Place 2-3 raspberries into the centre of the cookie and fold over the sides of the dough to encase the raspberries. Repeat with the remaining dough.

Place on the baking sheet and space well apart as the cookie grows while baking. Bake for 15-18 minutes or until golden brown at the edges but still a little soft.

Leave to cool slightly before transferring to a cooling rack.

When cooled it is nice to drizzle with a little extra melted white chocolate to finish them.

When I make these I usually make double the dough using a tin of condensed milk instead of a tube and double up the other ingredients, without the chocolate and raspberries. I then go ahead and make half the dough into cookies using the chocolate and raspberries and freeze the other plain half to be used on another occasion.

Try these combinations:

Roasted hazelnuts and dark chocolate
White chocolate and dried cranberries
Chopped stem ginger
Orange zest, cinnamon and raisins

Use your imagination and whatever ingredients you have in your cupboard and enjoy.

Wendy

 

20



Raspberry and White Chocolate Blondies

These lovely white chocolate and raspberry squares are SO easy to make. They are ideal to keep in a tin or the freezer ready for when someone pops round for tea.

Ingredients

190g butter melted and cooled
375g golden caster sugar
1and half tsp vanilla extract
3 free range eggs
260g plain flour
300g white chocolate broken into pieces
150g frozen or fresh raspberries
25g mini marshmallows

[The recipe says mini marshmallows BUT I had more success with Bobby's marshmallows cut up, available from our shop, as they melted nicely over the top of the Blondies.]

Preheat the oven to gas 4/180C/160C fan and line the base and sides of a 20cm/8inch loose-bottomed square tin with baking parchment.

In a large bowl, combine the melted butter and sugar and mix well.Add the vanilla extract and the eggs and mix well. Then fold in the flour and white chocolate and finally, gently stir in the raspberries until just combined.

Spoon the Blondie mix in to the lined cake tin, making sure the corners of the tin are filled and level the surface. Bake for one hour, covering the top with foil if it starts to look too brown.

Remove from the oven and scatter the marshmallows over the top.Return to the oven and bake for a further ten minutes. Remove and leave in the tin to cool completely. Once cooled, remove and cut into sixteen squares.

I found these were a bit denser than brownies, but white chocolate and raspberry denseness is good with me, yum!

Wendy

17




  White Simnel Cake

This is a traditional light, fruit cake containing and topped with my favourite marzipan. It is then covered with fluffy butter icing flavoured with brandy, a real treat for Easter tea!

Cake Ingredients

125g white marzipan (buy a 500g pack and use the rest to cover the cake)
250g plain flour 1tsp baking powder
Half tsp ground allspice 200g softened butter
200g golden caster sugar
4 large free range eggs
Zest 1 orange and zest of 1 lemon
Half tsp vanilla extract and half tsp almond extract
2 tbsp brandy
200g walnuts chopped
110g sliced toasted almonds
100g raisins
200g glace/dried pineapple chopped
200g glace cherries (plus 11 extra to decorate the top of the cake)
200g chopped mixed peel

To Decorate

2 tbsp apricot jam
375g marzipan
140g softened butter
450g icing sugar
5 tbsp brandy

Roll out a quarter of the marzipan on a surface dusted with icing sugar to a circle a fraction smaller than the base of a 20cm round deep cake tin and set aside.

Heat the oven to 150C/130Cfan/gas2. Line the base and sides of the tin with double thickness baking parchment, cutting it so it stands at least 5cm above the top of the tin.

Sift the flour, baking powder, half a tsp salt and allspice together in a bowl, set aside. In another bowl beat the butter until light and fluffy then add the sugar and cream together. Beat in the eggs one at a time (add a spoonful of flour if the mix looks like curdling). Add the orange and lemon zest, vanilla and almond extract and brandy and stir to combine.

Using a large metal spoon fold in the flour mixture, the nuts, fruit and peel until thoroughly combined. Spoon half this mix in to the tin, place the marzipan disc on top then spoon in the rest of the cake mix, smooth the top and bake for 2hours to 2 hours 15 minutes, until a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.

When the cake is completely cool, warm the apricot jam with a splash of water and brush over the cake. Roll out the remaining marzipan to a circle large enough to cover your cake then use the rolling pin to help you lift it onto the cake and smooth down the sides. Trim away any excess at the bottom.

To make the icing beat the butter until smooth. Beat in half the icing sugar and stir in the brandy. Beat in the remaining icing sugar until smooth. Spread evenly over the cake. Finish top with the 11 whole cherries to represent the apostles.

It doesn't have to be Easter to enjoy this cake.

Wendy

Simnel cake is traditionally eaten during the Easter period in the United Kingdom , Ireland and some other countries. It was originally made for the middle Sunday of Lent, when the forty-day fast would be relaxed, Laetare Sunday, also known as Refreshment Sunday .

Conventionally eleven, or occasionally twelve, marzipan balls are used to decorate the cake, with a story that the balls represent the twelve apostles minus Judas, or Jesus and the twelve apostles minus Judas. This tradition developed late in the Victorian era, altering the mid- Victorian tradition of decorating the cakes with preserved fruits and flowers.

14



Golden Syrup Cake

This is a lovely cake for the winter months. It can be served warm with ice-cream with just a dusting of icing sugar as desert, OR topped with icing and frosted almonds as a lovely afternoon cake.

115g butter softened, plus extra for greasing
100g golden caster sugar
170g golden syrup
75ml boiling water
1 whole free range egg plus 1 extra yolk
310g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1tsp freshly grated nutmeg
1 tsp ground cinnamon

For the Icing

180g softened unsalted butter
180g soft light brown sugar
For the Frosted Almonds
200g whole blanched almonds lightly toasted, either roast for 8 minutes in a hot oven or toast in a dry frying pan
250g golden caster sugar

Preheat the oven to 180c/fan 106c/gas mark 4. Lightly grease a 23cm spring form cake tin with butter and line the base and sides with non-stick baking parchment.

Using a freestanding mixer fitted with the beater attachment or an electric hand mixer, beat the caster sugar and butter together until pale, light and fluffy. Add the golden syrup and beat again. Mix in the boiling water, then add the egg and the egg yolk and beat until smooth.

Sift the flour, salt, bicarbonate of soda, the baking powder, nutmeg and cinnamon together in a separate bowl then add it to the egg mixture a little at a time making sure that each time the mix is fully incorporated but try not to over mix.

Pour the cake mix into the prepared tin and bake for 30-35 minutes until well risen, lightly golden and a skewer inserted in to the middle comes out clean. Leave to cool in the tin for 10 minutes then remove from the tin, remove the paper and cool on a wire rack.

The cake can be served war dusted with icing sugar as a desert at this point.

To make the frosted almonds, warm the caster sugar in a saucepan over medium heat until the sugar melts and just starts to colour. Add the toasted almonds and stir until the sugar starts to crystallise and covers the nuts. Tip on to baking parchment and cool. Coarsely chop half the nuts but save a few whole for decoration.

To make the icing using a mixer, beat together the butter and brown sugar until light, fluffy and smooth.

Place the cake on a plate or cake stand and cover with the icing using a palette knife to swirl the icing to give a textured finish. Top with the frosted almonds and finish with a dusting of icing sugar.

On a rainy or frosty day this is pure comfort. Mmm!

Wendy

18



Bacon and Chestnut Filo Pastry Rolls

It is always a good idea to get ahead with some of the Christmas cooking. These easy and tasty filo rolls can be made and frozen a couple of weeks before Christmas, ready to bring out with a flourish when needed.

Serves 6

1 tbsp vegetable oil
1 onion diced
200g/7oz bacon lardons or your favourite bacon chopped
125g/or approximately 1/2 of a 240g tin of vacuum packed peeled chestnuts, roughly chopped.
[Freeze the remaining chestnuts in cling film and add them to your Christmas sprouts.]
75g/3oz chopped dates [NOT the sugar-coated variety]
1 tsp fresh thyme leaves
6 sheets of filo pastry [I use fresh, not frozen, filo pastry from Sainsbury's as you can then freeze the finished product.]
Plain flour for dusting
Melted butter
Cranberry relish or sauce to serve

For the filling gently fry the chopped onion in the oil until translucent. Remove the onion to a bowl. Add the bacon to the oil left in the pan and fry until crispy. Pour off any excess oil and add the onion back to the pan along with the chopped chestnuts. Fry for a further minute and add the thyme and chopped dates. Give everything a good mix then remove the filling to a bowl and cool, then chill in the fridge.

When the filling has chilled, unwrap the filo pastry ready to use. Keep the sheets of pastry that you are not using covered with a slightly damp tea towel to stop it drying out and crumbling. Lay one sheet of filo on a lightly floured board. Brush with melted butter and fold in half with the long edges together, so you have a long shape. Repeat with the remaining 5 sheets. Keep covered with the damp tea towel. Divide the filling equally between the 6 sheets leaving a 1cm gap on either side of the filling, fold over the shorter edge to almost cover the filling, brush with melted butter and then roll each up like a spring roll.

If you are freezing the rolls to use later, open freeze them on a tray and then carefully pack in to a plastic box. Defrost and cook on a baking sheet lined with baking parchment. Bake for 20 minutes at 180 DegC/fan 160 Deg/gas 4 or bake for 15 minutes from chilled in 2 batches. Drain on kitchen paper

Serve as a starter or snack with cranberry relish or sauce.


 

Happy Christmas bakers.

22



Butternut Squash and Ginger Squares

This is a lovely moist cake with a warm autumn taste and freezes well. Makes 1 x 23cm [9inch] tray bake.

To Finish:

About 3 tablespoons stem ginger syrup from a jar plus 2-3 knobs of stem ginger finely sliced

175ml [6floz] any light oil such as vegetable or groundnut oil
225g [8oz] golden caster sugar
3 free range eggs separated
3 tablespoons whole milk
125g [4.5oz] coarsely grated raw butternut squash
1 tablespoon finely grated fresh ginger
75g [3oz] walnuts finely chopped
75g [3oz] raisins
175g [6oz] plain flour
1.5 tsp baking powder
3/4 tsp ground ginger
3/4 tsp cinnamon

Preheat the oven to 190C/170C fan/gas 5 and butter and line a 23cm [9inch] non-stick square cake tin or equivalent such as a brownie tin.

Whisk together the oil and caster sugar in a large bowl to combine, then whisk in the egg yolks and milk. Fold in the butternut squash, grated ginger, walnuts and raisins.

Sift the flour, baking powder and spices together and fold into the mixture.

Whisk the egg whites in another bowl until stiff using an electric whisk and then fold them in two batches in to the cake mixture.

Transfer this mixture to the prepared tin and smooth the surface. Bake for 35-40 minutes or until shrinking slightly around the edges and a skewer inserted comes out clean. It is essential not to open the oven door before this time.

Once removed run a knife around the edge of the cake and drizzle over the ginger syrup, evenly coating the surface with the back of a spoon, decorate with the sliced ginger in syrup.

Cover with cling film and set aside to cool before cutting into squares.

The recipe says that these keep well for several days in a tin, but in my house they disappear in a moment, I hope you enjoy them.

Wendy

23



Clotted Cream Cake

with Clotted Cream Salted Caramel Topping

The Sterridge Valley Open Garden Trail in June was sadly a washout and although we covered our costs AND managed to make a little profit we had a large tub of clotted cream left over, hence this recipe for a cake almost as indulgent as the Mars Bar cake in the last Newsletter.

For the cake

2 large free range eggs
225g white caster sugar
2 tsps quality vanilla essence
1 225g tub clotted cream
A large pinch of salt
200g S/R flour

[Prior to making the cake remove the clotted cream from the fridge as for the cake it needs to be at room temperature.]

For the salted clotted cream caramel sauce

200g granulated sugar
80g salted butter
100g clotted cream
60ml double cream
2 tsps sea salt flakes

To garnish the cake, a few chunks of clotted cream fudge, chopped

[I doubled the above quantities so I had extra sauce to use with a Banoffee cheesecake.]

For the Caramel Sauce

Start the caramel sauce by gently heating the sugar in a heavy bottomed pan [choose a large pan as the other ingredients will be added later].Stir with a wooden spoon until it melts completely and begins to turn a caramel colour.

Next add the butter and clotted cream and stir carefully as obviously it is very hot at this stage.Take it off the heat and stir until the butter and cream have melted completely and then stir in the double cream. Return to the heat and bring to the boil for 1 minute then remove from heat and stir in the salt flakes.Allow to cool.

For the Cake

Pre-heat the oven to 170 Grease and line a 20cm loose bottomed tin. Put the eggs, vanilla and sugar in a large bowl and whisk using an electric whisk until very pale and fluffy.Add the salt and whisk.

Spoon in half the clotted cream and flour and gently fold in using a rubber spatula or a metal spoon - try not to knock out any of the air. Fold in the remaining clotted cream and flour. Pour into the prepared tin, smooth the top and bake for 40-50 minutes until golden and a skewer comes out clean.Remove from tin and cool on a wire rack.

Serve by pouring the sauce over each slice of cake and add the crumbled clotted cream fudge and a dollop of - you've guessed it clotted cream.

I found that the sauce was as thick as butter cream icing when kept overnight in the fridge and was easy to spread on top of the cake. This cake was a definite winner at the last litter pick!

22



Mars Bar Cake

This has got to be the easiest cake ever made, just don't think about the calories and enjoy.

10x40g Mars bars or 9x45g Mars bars
2 free range eggs
60g S.R. flour

This quantity makes 1x 20cm cake but double up the quantity and allow extra Mars bars for the icing and you have a real show stopper!

Put all but one of the Mars bars in a microwave-proof bowl and microwave for about a minute in 20 second bursts until more or less melted.Stir them to complete the process.

Beat in the eggs and flour to get rid of as many lumps as possible.

Grease and line a 20cm round tin with baking parchment.Scrape in the mixture.

Bake at 180C/350F/gas 4 for 35 minutes.

Cool in the tin.Melt the last Mars bar and spread over the top.Wicked or what!

Wendy

12



Mocha Cake

This is a lovely rich moist cake and will keep any chocolate lover happy!

 

200g unsalted butter cut into small pieces

200g good quality dark chocolate broken into small pieces

2tbsp strong filter coffee or 1 tbsp instant coffee powder

dissolved in 2 tbsp hot water

50g plain flour

50g ground almonds

5 free range eggs

75g light soft brown sugar

100g caster sugar

1 tbsp cocoa powder for dusting

 

Lightly grease a 20cm spring form tin and line with baking parchment. Heat the oven to 180C /gas 4. Put the butter, chocolate and coffee in to a smallish bowl set over barely simmering water in a saucepan. Make sure the bowl does not touch the water. Leave to melt but do not allow to get too hot. When the ingredients are melted remove from the heat and stir until well combined.

Sift the flour into a large bowl and mix in the almonds.

Separate the eggs into 2 large bowls. Add the soft brown sugar to the yolks and using an electric hand whisk beat together until thoroughly combined and creamy. Now carefully fold in the melted chocolate mixture. The chocolate has a tendency to sink to the bottom of the bowl so dig deep.

Now using clean beaters and a clean bowl whisk the egg whites and caster sugar in to soft peaks.

Fold the flour and almonds into the chocolate mix and then the whisked egg whites and sugar.

Pour into the prepared tin and bake for 40-45 minutes or until a skewer inserted in the middle comes out slightly sticky. The idea is for the cake to be slightly undercooked so it will be soft and a little sunken in the middle. Cool in the tin then carefully remove and dust with the cocoa powder,

Actually. this is lovely served slightly warm with cream. Mmmmm!

Wendy

22



Apricot, Cherry and Marzipan Cake

I made this cake at Christmas as an alternative to a traditional rich cake. As I am a marzipan fiend I found it delicious and at this time of year it is lovely with a cuppa in the afternoon.

Ingredients

125g ready to eat dried apricots
125g glace cherries
125g chopped walnuts
250g sultanas
125g white marzipan
2 large oranges, ideally un-waxed
175g softened butter
175g golden caster sugar
3 medium free range eggs lightly beaten
250g whole meal plain flour (I used half/half with ordinary plain flour)
1 teaspoon baking powder
2 teaspoons ground cinnamon

To Decorate: 175g white marzipan

 

Preheat the oven to 160C fan 140C, gas mark 3. Grease a 20cm deep cake tin and double line it with baking paper. Heat a baking sheet in the oven as well as this will help the cake to bake evenly.

Quarter the apricots, halve the cherries and rinse in water then drain well on kitchen paper. Roll 125g of marzipan into marble sized balls and set aside with the apricots and cherries. Grate the zest from the oranges and then squeeze 150ml of juice from them. Set aside. Sift the flour with the cinnamon and baking powder and add back any of the bran. Set aside.

Put the butter and sugar into a large bowl and cream together until light and fluffy, using an electric beater. Gradually add the eggs along with a little flour so that the mixture does not curdle. Now beat in the orange zest. Stir in the apricots, cherries, walnuts, sultanas, marzipan balls and the orange juice. Lastly the flour mix and stir until everything is well mixed.

Spread the mixture in the tin and level the top. Place the tin on to the baking sheet and bake in the centre of the oven for 1 hour. Then reduce the heat 150C, fan 130C, gas mark 2 and bake for a further 1 to 1.5 hours until firm to the touch and coming away slightly from the sides of the tin. Test with a skewer but be aware that if the skewer hits a marzipan ball it will look as if the cake is not ready so test in several places and use your judgment. Allow to cool in the tin for ten minutes then continue the cooling on a wire rack after peeling off the paper.

To decorate: As I made mine at Christmas I rolled out the marzipan, cut out large holly leaf shapes and decorated the top of the cake with the leaves and some berries I made by adding a little red food colour to some of the marzipan. So use your imagination or just roll out a crimped 'pie crust' and stick to the cake using a little water.

I think this recipe would also make a good Easter cake so the 12 apostles represented in marzipan balls would look lovely.

I hope you enjoy your efforts.

Wendy

15



Homemade Christmas Presents

Cherry and White Chocolate Fridge Cake and Vin d'Orange

I have been planning homemade Christmas presents again this year and intend to give a small bottle of delicious orange flavoured booze and a pretty cellophane wrapped bag of this easy peasy fridge cake.

Start the Vin d'orange at once as it needs to steep for at least two weeks.

500g/1lb 2oz oranges cut into pieces
750ml/1.25 pints of rose wine
200g/7oz granulated sugar
125ml/4fluid oz eau de vie

Put the oranges and wine in to a large sterilized preserving jar [I use large clean lemonade bottles]. Shake or stir and leave in a cool dark place for at least two weeks.

Strain the mixture through a muslin lined sieve into a saucepan and add the sugar. Heat gently, stirring all the time to help the sugar dissolve. Cool and add the eau de vie. This will keep for up to a year.

Pour into sterilized bottles and decorate with a Christmas ribbon or tie some raffia and a slice of dried orange and maybe a cinnamon stick around them. Serve the drink chilled with a twist of orange zest. This is also lovely topped with champagne!

 

Cherry and White Chocolate Fridge Cake ingredients

100g unsalted butter (plus a little extra to grease the tin)
125g amaretto biscuits
200g white chocolate
4 tbsp golden syrup
100g glace cherries, roughly chopped
80g shelled pistachio nuts, roughly chopped
100g dark chocolate, chopped into small chunks

Grease an 8-inch tin and line with baking parchment; allow the paper to hang over the edges a bit as this helps with removing when cold. Crush the amaretto biscuits into small pieces and place in a bowl. Gently melt the white chocolate with the butter and golden syrup. Leave to cool slightly then add to the biscuits with the chopped dark chocolate, pistachios and cherries. Mix well to coat everything.

Spoon the mix into the tin pressing down with the spoon and cover with cling film and refrigerate. Remove from the tin, chop into small pieces and place in the cellophane bags (I get mine from Lakeland). Tie with Christmas ribbon or with raffia to match the bottles.

Happy Christmas present making,

Wendy

11



Mincemeat and Marzipan Tray Bake

At the village celebration on the 5th September for the end of World War II, Barbara brought a very tasty [if you like marzipan] cake. I love marzipan and asked her for the recipe.

Ingredients to make 15 squares

115g/41/2oz softened butter plus extra for greasing
225g/8oz self-raising flour
400g/14oz jar fruit mincemeat
115g/4oz mixed dried fruit
115g/4oz muscovado sugar
Finely grated zest of half a lemon
1 teaspoon mixed spice
2 beaten free range eggs

Topping and icing

250g/9oz marzipan
115g/4oz icing sugar
1 tablespoons lemon juice

Pre heat the oven to 160 Deg C/325 Deg F/Gas3. Grease and line a 28 x 18cm/11 x 7inch shallow tin lined with baking parchment. Put all the cake ingredients in a mixing bowl and beat for about 3 minutes, or until smooth. Spoon in to the prepared tin and smooth the top level. Bake for 50 minutes or until golden.

To make the topping, grate the marzipan using a coarse grater.

When the cake is baked sprinkle the marzipan over the HOT cake, and then return to the oven and bake for a further 10 minutes.

Cool in the tin for 5 minutes then transfer to a wire rack to get completely cold. Remove the paper.

To make the icing, mix the icing sugar with the lemon juice and drizzle over the cake.

 

Cauliflower salad

My secret is out! Many people have asked me for the recipe for my curried cauliflower salad and I have only let a few know the secret; BUT as our shop is now stocking the magic ingredient here it is, and it is so easy. This is also how I make Coronation Chicken - substituting cold roast chicken for the cauliflower.

Ingredients

1 cauliflower
1 bunch spring onions
1 small bunch fresh coriander
Bought or homemade mayonnaise [I use Hellmann's]
Patak's Aubergine Pickle [used to be known as Brinjal pickle] now stocked in our shop

Chop the white part of the cauliflower in to small pieces - in this recipe the cauliflower is raw. Chop the spring onions into small slices; you can use some of the green part as well. Trim the ends of the stalks of coriander then chop the bunch stalks and all.

Put in to a large bowl and mix with as much mayonnaise as is needed plus as much of the pickle as you like. This is entirely up to you; I use roughly 2 parts mayonnaise to 1 part aubergine pickle, but taste as you make it as the pickle is fairly spicy.

I do hope you enjoy the salad it is great with cold meat.

Wendy

14



Lemon Meringue Cake

This cake is a little fiddlier than other recipes but SO worth it for a special occasion. It is perfect for tea in the garden in summer. If you don't like lemon curd you could fill it with fresh strawberries maybe.

For the cake

100g plain flour
3 tablespoons ground almonds
1 teaspoon baking powder
125g unsalted butter at room temperature
100g caster sugar
4 large free range eggs, separated
1 teaspoon vanilla extract
Zest of 2 lemons
4 tablespoons full fat milk

For the meringue

Quarter teaspoon cream of tartar
200g granulated sugar

To serve

175ml double cream
Good quality shop bought lemon curd (or make your own)
Icing sugar to serve


Preheat the oven to 180 Deg C/350 Deg F/gas mark 4. Line two 8 inch cake tins with baking parchment and grease well.

In a mixing bowl sift the flour, ground almonds, baking powder and a good pinch of salt. In a separate bowl beat the butter and caster sugar with an electric hand beater until light and fluffy. Beat in the egg yolks, vanilla extract and lemon zest until well combined. Add the flour mix in three separate additions, alternating with the milk. Divide the batter between the two tins and smooth the tops. Set aside.

In a clean bowl and with clean beaters whisk the egg whites, cream of tartar and a pinch of salt until soft peaks form. Gradually whisk in the granulated sugar and whisk until stiff peaks form. Spoon half the meringue on top of each batter filled cake tin and bake for 25 - 30 minutes, or until a toothpick inserted comes out clean.

Cool the cakes in the tins but on a wire rack.

To serve, whip the cream until soft peaks are formed. Run a knife round each tin and remove the cakes. Spread the cream over the meringue on one of the cakes and dollop the lemon curd [or sliced strawberries] over it. Gently place the other cake on top, meringue side up and dust with icing sugar.

Serve with a flourish and enjoy.

Wendy

12



White Chocolate and Raspberry Tray Bake

Summer is here and this is a very easy and summery recipe to make to go with a cup of tea in the garden.

175g/6oz softened butter
175g/6oz golden caster sugar
1 tsp vanilla essence
3 medium free range eggs
175g/6oz S.R. flour
225g/8oz white chocolate chopped
225g/8oz raspberries
Icing sugar for dusting

Heat the oven to 180 Deg C/fan 160 Deg C/ gas mark 4. Grease and line an 11" x 7" tray bake tin.

Blend the butter, sugar, vanilla, eggs and flour in a food processor together until smooth. Or mix together in a large bowl using an electric mixer until smooth.

Stir in the chocolate and raspberries and spoon in to the tin.

Bake for 20/25 minutes until firm to the touch. Cool in the tin for 15 minutes then continue to cool on a wire rack. When cool dust with icing sugar and cut in to 12 pieces.

This is scrummy and easy.

24



Carrot Cake

I know there are hundreds of carrot cake recipes but I made this one for our first litter pick this year and several people asked me for the recipe. It is nice and moist with walnuts and sultanas.

125g self-raising wholemeal flour
[or if you find it hard to get ordinary S/R flour will do]
1tsp ground mixed spice
1tsp baking powder
pinch salt
150g softened unsalted butter
finely grated zest of an orange
150g golden caster sugar
3 free range eggs
75g ground almonds
250 g finely grated carrot
75g sultanas or raisins
75g chopped walnuts

Pre heat the oven to180 Deg C/gas mark 4. Sift the flour with the spice, salt and baking powder.

Put the softened butter and orange zest in to a large bowl and beat either with a wooden spoon or a hand held electric mixer, then add the sugar and continue to beat until the mixture is light and fluffy.

Add the eggs one at a time with a little flour in between to stop curdling. Use a large metal spoon to fold in the rest of the flour followed by the almonds, carrots, sultanas and walnuts.

Spoon the mixture in to an 8 inch well-buttered loose bottomed cake tin lined with baking parchment. Smooth the top and bake for 45-50 minutes until the cake is well coloured and springs back when pressed in the centre. Mine took almost an hour. Allow to cool for 10 minutes in the tin then remove from the tin and allow to cool completely on a wire rack.

The cake can either be topped with a cream cheese frosting and decorated with tiny marzipan carrots or split in two and sandwiched with an orange butter cream icing. Either way this is a yummy cake to eat after a walk in the fresh air.

Wendy

10



Hot Lemon Curd and Almond Tart

I was given a jar of home-made passion fruit curd at Christmas and when looking for something a bit different to do with it I came across the recipe for lemon curd and almond tart. I made it using the passion fruit curd and it was very nice but a little sweet so I tried it with lemon curd and it was lovely, especially the topping, and quite easy to make. You can use a good shop bought lemon curd but it is nicer to make your own fresh lemon curd to this recipe:

Lemon Curd

30z/75g caster sugar
1 large juicy lemon (grated zest and juice)
2 large free range eggs
2oz/50g unsalted butter

Place the grated lemon rind and sugar in a bowl. In another bowl whisk the eggs and lemon juice, then pour over the sugar. Add the butter cut in to little pieces and place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes. Cool the curd and use as required. Any left over can be stored in a screw top jar in the fridge.

Ingredients

6 oz Shortcrust pastry
made to your own recipe or use a good bought pastry
[Sainsbury's do an excellent fresh dessert pastry and I often use it.]
3 rounded tablespoons lemon curd
2oz/50g butter or margarine
5oz/150g semolina
5oz/150g granulated sugar
1 teaspoon pure almond essence
1 1/2oz/40g almonds finely chopped or you could use all ground almonds
(I used 1/2 flaked almonds and 1/2 ground almonds)
1 free range egg beaten
1 teaspoon baking powder

You will need a lightly greased baking tin, preferably non-stick, or line with paper, 11 X 7 inches and 1 1/2" deep. Heat the oven to350 Deg F/180 Deg /Gas mark 4 and heat a baking sheet in the oven

Roll out the pastry and line the tin. Spread the lemon curd evenly over the pastry. Refrigerate while you make the topping.

Melt the butter gently in a saucepan and when melted remove from the heat, add the almond essence, stir and add the dry ingredients. Lastly stir in the beaten egg - it will be a stiff mixture.

Spread as evenly as you can over the lemon curd and bake the tart on a hot baking sheet on a high shelf for about 25 minutes.

Served straight away this is lovely with ice cream or custard and you would never know that there was semolina in it.

Happy 2015 to you all,

Wendy

23



Bacon, Sun Dried Tomato and Feta Rolls

These more-ish, savoury rolls make a change from sausage rolls at Christmas. Make them a week or two before Christmas, freeze before baking, then bake when you want them.

1 free range egg beaten

Pastry

225g/8oz plain flour, plus extra for dusting
175g/6oz frozen butter

For the filling

10 streaky bacon rashers, finely chopped
100g/4oz sun dried tomatoes in oil [about 12-16] finely chopped
100g/4oz feta cheese, crumbled
small bunch fresh basil, chopped

Pastry

Sift the flour and a pinch of salt into a large bowl. Grate in the frozen butter. Using a kitchen knife, mix until all the pieces of butter are coated in the flour. Stir in 150ml cold water to form a soft dough, then bring together with your hands. Wrap in cling film and chill in the fridge for 30 minutes.

Heat the oven to 200C/180C fan/gas6.

Mix the filling ingredients together in a bowl.

On a lightly floured surface roll out half the pastry to a long rectangle about 9cm x 45cm. Scatter half the filling ingredients along the pastry, towards one edge. Brush the other edge with egg and fold it over the filling, pressing the pastry edges to seal into a long sausage roll. Brush the top with more egg, then cut into 3cm rolls. Use scissors to snip little 'V' shapes in the top of each roll.

Repeat with the remaining pastry and filling.

Arrange the rolls on baking parchment lined baking trays. Bake for 15-20 minutes until golden brown.

Freezing

Freeze on the baking trays and when frozen pack in a plastic box in layers separated by greaseproof paper and keep in the freezer until needed.

Of course you could cheat and use a good quality ready-made pastry but trust me this pastry is easy to make and tastes lovely and buttery.

Wendy

 

19



Bramble Apple Gin

You will need a large bottle in which to steep the liqueur. We use large lemonade bottles, but sterilised kilner jars are what the recipe states.

750ml/1pint bottle gin
225g/8oz blackberries
225g/8oz apples
200g/7oz caster sugar
1 bay leaf

Pretty bottles available from kitchen shops, supermarkets and on line

Sterilise the Kilner jar either in the dishwasher or in the oven. If using a lemonade bottle wash and rinse well.

Wash the apples - no need to peel or core - and the blackberries and then dry as best you can.

Chop up the apple and put in the jar/bottle along with the blackberries. Add the bay leaf and sugar and pour over the gin. Put on the lid and shake well. Store in a cool dry and dark place and shake the jar/bottle every other day for at least four weeks.

After the minimum time, pour the liquid through muslin or kitchen paper and bottle up in sterilised bottles. Add a home-made label and Christmas ribbon and give with love.

Wendy

15




 

Pumpkin, Pineapple and Prune cake

I found this recipe in an Australian magazine a guest left behind, hence the cup measurements. Intrigued I tried the recipe out using a mug and weighed the amounts in the cups/mug to make it easier to follow. It makes a nice moist cake and is another variation of vegetables, such as carrots, used to make a cake.

 

75g/3oz plain flour
75g/3oz self-raising flour
165g/6oz golden caster sugar
1/2 teaspoon bicarbonate of soda
125ml vegetable oil
2 free range eggs lightly beaten
1 cup coarsely grated peeled butternut squash (165g/6oz)
1/2 cup (90g/4oz) coarsely chopped ready to eat prunes
1/2 cup (90g/4oz) canned crushed pineapple well drained
2 dessertspoons of the pineapple syrup from the tin

Lemon Glace Icing

240g/8oz icing sugar
15g/1/2oz butter
2 tablespoons lemon juice 1-tablespoon water

Preheat oven to190 Deg C (170 Deg C fan oven). Grease an 8inch/20cm round loose-bottomed cake tin and line the base with baking paper.

Sift the flours, sugar and bicarbonate of soda into a mixing bowl. Add the oil and eggs and mix together. Add the pumpkin, pineapple and prunes and stir until well combined.

Spread the mixture into the prepared cake tin and bake for 45 to 50 minutes or until a skewer comes out cleanly. While still hot, pour 2 dessertspoons of the pineapple syrup over the cake. Leave to cool in the tin for half an hour and then remove from the tin and finish cooling on a wire rack.

To ice the cake, sift the icing sugar into a small heatproof bowl, stir in the butter and lemon juice and heat gently by placing the bowl over a small saucepan of simmering water until the icing is soft enough to spread. If you need to, add some of the water to loosen it, then cover the cooled cake.

'Nice cake Sheila!'

Wendy

28



Lime Cream Cheese Cake

With all the gardening to do, here is an easy to make loaf cake with a nice zingy taste.

You will need: 1x900g loaf tin (about26x12.5x7.5CM) greased and lined with a long strip of baking paper to cover the base and up the short sides.

175g unsalted butter (softened)
150g full fat cream cheese (at room temperature)
Finely grated zest of 2 limes
250g caster sugar
3 medium free-range eggs (at room temperature)
1/2 teaspoon vanilla extract
225g self-raising flour

For the syrup

4 tablespoons lime juice
50g caster sugar

For the glaze

150g icing sugar
Finely grated zest of 1 lime and about 1 tablespoon of lime juice

Heat the oven to 180 Deg C/350 Deg F/gas 4

Put the soft butter and cream cheese in to a large mixing bowl. Add the lime zest and beat with an electric mixer until soft and creamy. Scrape down the sides of the bowl and beat in the caster sugar.

Break the eggs in a separate bowl, add the vanilla and beat with a fork. Add to the butter/cream cheese mix gradually beating well and scraping down the sides of the bowl now and then.

Sift the flour into the bowl and gently fold in with a metal spoon. Transfer to the prepared tin and spread evenly. Place in the heated oven and bake for 50-55 minutes until well risen and golden brown and a skewer comes out cleanly.

While the cake is baking make the syrup by putting the juice and caster sugar in a pan and heat gently until the sugar dissolves, then bring to the boil, remove from the heat but keep warm.

When the cake is ready and still hot, place on a wire rack but leave in the tin. Prick with a skewer and pour over the syrup. When the cake is cold run a knife around to loosen then remove from the tin. Make the glaze by sifting the icing sugar in a bowl adding the zest and enough lime juice to make a thick but runny icing. Spoon the icing over and allow it to run down the sides of the cake.

This cake will keep for up to 5 days - but not in my house!

Wendy

23



Easter Simnel Cherry Tart

This teatime treat is a cross between a fruity Simnel cake and a Bakewell tart. You can make it ahead and freeze it ready to bring out and serve at Easter.

Did you know The tradition of decorating a Simnel cake with 11 marzipan balls [to symbolise the Apostles, minus Judas] developed in the late Victorian era. Before that, cakes were often decorated with flowers.

375g pack sweet short crust pastry [Sainsbury's do an excellent fresh dessert short crust pastry] or make your own using your favourite recipe.

1tsp mixed spice
1tsp cinnamon
6 tbsp good cherry jam
350g/12oz marzipan, 1/2 cut in to small cubes,
1/2 rolled into 11 balls to represent the apostles
50g/2oz icing sugar
25g/1oz flaked almonds
75g/21/2oz self-raising flour, plus extra for dusting
140g/5oz butter, softened
140g/5oz golden caster sugar
2 large free-range eggs
75g/21/2 oz ground almonds
175g/6oz mixed dried fruit
50g/2oz glace cherries halved
Zest and juice of 1 orange

On a floured work surface roll out the pastry and line a loose-bottomed square or round tart tin - I use a 9 inch round tin - crimp round the edge but make sure not to trim too closely as the pastry will shrink when baked, then chill for 30 minutes. Heat the oven to200 Deg C/180 Deg C fan/gas 6. After 30 minutes chilling, line the pastry case with parchment and baking beans and bake blind for 15 minutes. Remove beans and parchment and bake for a further 10 minutes. Leave to cool.

Reduce the oven to 170 Deg C/150 Deg Cfan/gas 3. In a bowl cream the sugar and butter until pale and creamy. Add the eggs one at a time with a spoon of the flour to stop curdling. Stir in the rest of the flour and the ground almonds, then the dried fruit, cherries, 1/2 the orange zest and the spices. Spread the jam over the base of the pastry tart and dot with the cubed marzipan. Pour over the cake mixture. Smooth with a spatula and bake for 35 minutes until golden and risen. Leave to cool in the tin.

If you want to brown the marzipan balls, place them on a baking tray and grill under a hot grill for 1-2 minutes.

Mix the icing sugar with enough orange juice to make a thick smooth icing and drizzle over the tart. Finish by scattering the flaked almonds and remaining orange zest over and then place the marzipan balls evenly over the top. Happy Easter - Wendy

18



Are you trying to eat a bit healthier after the excess of Christmas and New Year? Well this could be the recipe for satisfying your sweet tooth without feeling too guilty.

Oaty fruit bars [makes 12 bars]

250g unsalted butter 175g light soft brown sugar
150g golden syrup 100g dried apricots
100g dried figs 50g dates
350g oats 50g pumpkin seeds
25g sesame seeds

(If you want you can substitute the seeds for chopped nuts or the figs for example for dried cherries or cranberries)

Pre-heat oven to 160 Deg C, fan 140 Deg C, gas mark 3

Line a 20cm square loose based baking tin with baking paper. In a large pan melt the butter, sugar and golden syrup together over a gentle heat. Let the mixture bubble and reduce for about 5 minutes until thickened and syrupy.

Meanwhile roughly chop the fruit but keep separate. Combine the oats and seeds in a large bowl and pour the hot syrup over and stir well. Press half the oat/seed mixture into the tin then spread the fruit mix over and then use the remaining half of the oat/seed mix to top the fruit. Smooth over and press down firmly with the back of a spoon.

Bake in the pre-heated oven for 25-30 minutes or until golden and starting to firm around the edges. Remove from the oven and allow to cool for 20 minutes then cut into 12 squares while still warm. Leave to cool completely in the tin.

Well perhaps a good brisk walk should precede these to make them healthy! Wendy

"I tried the Christmas Chutney recipe in the last edition. Absolutely delicious and when it was slowly cooking on the Rayburn the aroma filled the whole bungalow with the smell of Christmas cooking.  I'm going to make double for this year." Sue Squire

7



Christmas Chutney

Last year I was making white chocolate and cranberry cookies to give as Christmas presents and this year I have been making chutney. There is still time to make some and if you use Christmas fabric to cover the lids and maybe pop a pretty spoon through the ribbon you use to tie the fabric what could be a nicer gift?

Makes about 21/2 kg / 5lbs

11/2 kg / 3lbs cooking apples
450g / 1lb cranberries either fresh or frozen
1 kg / 2lbs onions
450g / 1lb mixed dried fruits (use some dried figs and apricots to make up the weight)
11/2 litres / 2 pints malt vinegar
675g / 11/2 lb dark brown soft sugar
1 tablespoon black treacle
3 teaspoons salt
2 teaspoons ground ginger
2 teaspoons cinnamon
2 teaspoons mixed spice
11/2 tablespoons mixed pickling spice tied in a small piece of muslin or thin cloth

Peel core and slice the apples. Put into a large saucepan with the cranberries. Peel and finely chop the onions, add to the saucepan along with all the dried fruit (chop the figs and apricots roughly). Add half the vinegar and simmer covered until the fruit is tender (about 30 minutes). Mix in the remaining ingredients including the rest of the vinegar and simmer until the soft brown sugar is completely melted. Leave uncovered and cook until the chutney becomes jam-like in consistency, stirring frequently and allow plenty of time. Remove the bag of spices. Leave the chutney until luke warm then pot and cover. Label and store in the cool until Christmas.

I hope you and your friends and family enjoy this. Happy Christmas.

Wendy

13



Chocolate and Beetroot Cake

Following the vegetables in cakes theme, in this chocolate cake beetroot is the veggie partner to the chocolate. The recipe is from Chris Pocock and I have tried it and it is lovely.

75g cocoa powder
180g plain flour
2 tsp baking powder
250g caster sugar
250g cooked beetroot (not in vinegar)
3 large free-range eggs
200ml vegetable oil
1tsp vanilla essence
Oven 180 Deg /Gas 4

Grease an 8-inch round cake tin and dust with caster sugar (line with greaseproof paper if it is not a spring form tin).

Mix the first 4 ingredients together well in a large bowl.

Place the second 4 ingredients in a liquidiser and whisk until smooth. Pour this liquid in to the dry ingredients and beat well.

Pour the mixture into the cake tin and bake for at least an hour in the middle of the oven, or until a knife comes out clean.

Leave to cool in the tin for 15 minutes and then turn out on to a wire rack to completely cool.

To serve simply sieve icing sugar on the top and serve with fruit and cream or top with your favourite chocolate icing or use the cake as a base for a black forest gateau with cherries, plain chocolate and cream.

This is a lovely moist chocolate cake so do try it.

Wendy

16



Ginger and Lemongrass Drizzle Cake

This lovely moist cake is a variation on the lime and elderflower drizzle cake that I gave the recipe for a couple of years ago. The 'drizzle' comes from ginger and lemongrass cordial so it is easy to make

300g/101/2oz butter or margarine
300g/101/2 golden caster sugar
4 free range eggs lightly beaten
100g/31/2 oz plain flour
A good pinch salt
2tsp baking powder
200g/7oz ground almonds
About 1" finely grated fresh ginger or
1 heaped teaspoon dried ground ginger
Finely grated zest of 1 lemon
2 tblsp ginger and lemongrass cordial

[For the syrup]

5 tblsp caster sugar
4 tblsp ginger and lemongrass cordial
The juice of 1 lemon

First prepare a 23cm/9" spring form or loose bottomed cake tin. Grease the tin and line with baking parchment. Turn the oven on at 170 Deg C/340 Deg F gas mark 31/2.

Beat the butter and sugar with an electric mixer until pale and fluffy. Sift the flour, salt and baking powder together (and the ground ginger if using). Gradually add the egg to the butter and sugar [if it starts to curdle add a little of the flour]. Using a large metal spoon fold in the rest of the flour, the ground almonds, the lemon zest, and grated ginger if using.

Lastly fold in the 2 tablespoons of ginger and lemongrass cordial. Spoon the mixture in to the prepared cake tin and bake for 50 minutes or until a skewer inserted in the middle comes out clean - test after 45 minutes. If the surface is getting too brown cover it with foil.

While the cake is baking prepare the syrup. Stir the sugar and lemon juice together until the sugar is half dissolved and then add the ginger and lemongrass cordial.

When baked leave the cake in the tin and while it is still hot pierce all over with a fine skewer and pour over the prepared syrup. Leave in the tin until completely cold. Run a knife around the edge of the cake to loosen before turning out and serving.

This cake is lovely just as it is, or of course, even better with a dollop of clotted cream! Whichever way just enjoy.

Wendy

14



Crunchy Lemon Topped Courgette Cake

Don't be afraid of the courgettes in this recipe, just think how lovely and moist carrots make carrot cake and give this easy recipe a go.

This quantity makes two 8-x 4-x 5inch loaf tin cakes. I always make two and freeze the spare one. Of course you could halve the quantity and make just one.

200g/7oz ground almonds
240g/81/2oz plain flour
1 tsp baking powder
1/2 bicarbonate of soda
1tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly ground nutmeg
350g/12oz golden caster sugar
225ml/8fluid oz olive oil (extra virgin or light)
3 large free-range eggs
1/4 tsp almond extract (optional)
2 tsp vanilla extract
300g/101/2 oz grated courgette (2 medium/3 small)

For the glaze

4 tbsp lemon juice
4 tbsp granulated sugar
125g/41/2 icing sugar


Preheat the oven to 180 Deg C/350 Def F/gas mark 4. Grease and line the bottom of 2, 8 x 4 x 5inch (20 x 10 x 13cm) loaf tins with parchment paper.

Pour the almonds onto a baking tray and toast in the preheated oven for 5 minutes then set aside to cool.

In a medium sized bowl combine the flour, salt, baking powder, bicarbonate of soda, cinnamon, ginger, and nutmeg. Stir in the cooled almonds.

Using a hand held or standing mixer, whip the sugar and oil until light in colour, about 4 minutes. Add the eggs one at a time beating well after each addition and then add the almond (if using) and vanilla extracts.

Add the dry ingredients all at once. Give the batter a thorough mix and then fold in the courgettes by hand.

Transfer to the tins and bake for 45 to 50 minutes or until a skewer comes out clean or with moist crumbs. Run a knife around the tins and turn out on to a wire rack to cool for 15 minutes.

Meanwhile make the glaze by combining the lemon juice with the sugars in a small bowl. While the cakes are still warm use a pastry brush or spoon to coat the top. Sprinkle a little extra granulated sugar on top if you like it really crunchy.

The way courgettes grow in the summer may mean that you will be making this cake over and over, lovely.

Wendy

10



Chocolate & Banana Cake

Wendy Jenner let me have this recipe and I can recommend it. Easy to make and very moreish I hope you enjoy it.

100ml/31/2 fluid oz sunflower oil, plus extra for the tin
175g/6oz caster sugar
175g/6oz self-raising flour
1/2 tsp. bicarbonate of soda
4 tbsp. cocoa powder
100g/4oz chocolate chips or chunks
175g/6oz very ripe bananas (peeled weight)
3 med free range eggs, 2 separated
50ml/2fluid oz milk

For the icing

100g/4oz milk chocolate
100ml/31/2 fluid oz soured cream
Handful dried banana chips, roughly chopped


Heat the oven to 160 Deg C/140 Deg Cfan/gas 3. Oil and line a 2lb loaf tin with baking parchment - allow it to come 2cm above the top of the tin.

Mix the sugar, flour, bicarbonate, cocoa and chocolate in a large bowl. Mash the bananas in a bowl and stir in the whole egg plus the 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture in to the dry ingredients, stir in a quarter of the egg white to loosen the mixture and then gently fold in the remaining egg white. Carefully scrape the mix in to the loaf tin and bake for 1 hour 10 minutes/1 hour 15 minutes or until a skewer comes out clean. Allow to cool in the tin on a wire rack.

To make the icing melt the chocolate and soured cream together in a heatproof basin over very gently simmering water. Chill, in the fridge until spreadable. Remove the cake from the tin and roughly swirl over the icing. Then scatter over the banana chips.

If you have a favourite recipe to share please just let me know.

Wendy

13



Blueberry Cake

This cake is easy to make and with the healthy blueberries a good one for tea on a cold or wet and gloomy day

175g/6oz soft butter
175g/6oz golden caster sugar
3 large free-range eggs
225g/8oz self-raising flour
1tsp baking powder
2tsp vanilla extract
142ml carton sour cream
3 x 125g punnets blueberries

Cheesecake Frosting

200g-tub Philadelphia soft cheese
100g/4oz icing sugar

Heat the oven to 180 Deg C/fan 160 Deg C/gas 4. Butter and line the base of a loose based 22cm round cake tin with non-stick baking paper.

Put the butter, sugar, eggs, flour, baking powder and vanilla in a bowl and beat until light in colour and well mixed. Beat in 4 tbsp soured cream and then stir in half the blueberries with a large spoon.

Tip the mixture in to the prepared tin and level with a spoon. Bake for 50 minutes until risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes in the tin then remove and peel off the paper and continue cooling on a wire rack.

To make the frosting, beat the cream cheese with the icing sugar and the remaining sour cream until smooth and creamy. Spread over the top of the completely cold cake, and then scatter with the remaining blueberries.

You can bake and freeze the cake before icing. Once iced the cake will keep for a couple of days in the fridge but remove and bring to room temperature before serving. Hope you enjoy it.

Wendy

17



Cranberry and white chocolate Cookies

Makes 20 to 30 cookies

225g/8oz-unsalted butter softened
225g/8oz golden caster sugar
170g tube Carnation condensed milk (or weigh out from a small tin)
350g/12oz self-raising flour
150g/51/2oz white chocolate chopped
150g/51/2oz packet sweetened dried cranberries

Preheat the oven to 180 Deg C, 350 Deg F, Gas mark 4

In a large bowl cream the butter and sugar until pale and then stir in the condensed milk. Sift in the flour and work in to a soft dough with your hands. Mix in the chocolate and cranberries.

Take a small handful of dough and flatten with your fingers. Place onto parchment lined baking trays, spacing out well, as the cookies will spread as they heat in the oven.

Bake for about 15-18 minutes or until golden brown at the edges but still a little soft. Leave to cool slightly and set before transferring to a cooling rack.

The dough can be made 2-3 days before baking if kept in the fridge or better still when you are busy at Christmas in the freezer for up to a month, freeze in slightly flattened chunks and bake as required.

[I usually double the recipe and make half as cranberry and white chocolate, but omitting the chocolate and cranberries make the second half with grated zest of 1 orange, 150g/51/2oz raisins and 1 teaspoon of cinnamon. If you choose to do this you can decorate the bags with cinnamon sticks and slices of dried orange.]

Happy Christmas baking and giving.

Wendy

25



Toffee Banana Loaf

115g/4oz butter, plus extra for greasing
115g/4oz soft brown sugar, dark or light (I used half and half)
115g/4oz golden syrup
1 heaped tsp cinnamon
3 ripe bananas, roughly mashed (if very large use 21/2)
2 free range eggs, lightly beaten
250g/9oz ground almonds

Preheat the oven to 150C/300F/Gas 2. Grease a 20cm/8inch loaf tin (or 20cm/8inch round loose bottom tin). Line the tin with baking paper and grease once again.

Put the butter, sugar and syrup in a saucepan and bring slowly to the boil, boiling for 3 minutes. It should have the appearance of fudge sauce. Allow to cool for 10 minutes. Stir in the cinnamon and banana.

Beat in the eggs one by one and then fold in the almonds. The mix will look very wet and a bit lumpy but that is OK.

Bake for about 11/2-2 hours or until a skewer comes out clean. Allow to cool for 1/2 hour in the tin and then finish the cooling on a wire rack. This makes a very moist cake.

Of course the cake can be eaten warm as a pudding with some fudge sauce and cream. Yum, yum!

Wendy

17



Lemon Meringue Cupcakes

Lemon drizzle cake is always very poplar but these lemon meringue cupcakes are really pretty for a summer tea, in the garden, if we ever get any sunshine!

110g/4 oz golden caster sugar
110g/4 oz butter
Grated zest and juice of 2 large juicy lemons
2 free range eggs lightly beaten
100g/4 oz self-raising flour
Lemon curd (from a jar or make your own)
For the meringue
2 large free range egg whites
110g/4 oz caster sugar

Beat together the butter and sugar until pale and fluffy. Gradually add the eggs with a little of the flour to help stop the mixture curdling. Beat in the grated zest of the 2 lemons as well as the juice. Fold in the rest of the flour.

Divide the mix between 12 cupcake cases but keep back enough mix to make 12 teaspoons. Smooth, then make a small dip on the top and add a teaspoon of lemon curd, followed by a teaspoon of cake mix. Bake for 8 minutes at 350f/180c, gas mark 4.

Meanwhile place the 2 egg whites in a clean bowl and whisk into stiff peaks and add the 100g caster sugar 1tbsp at a time until glossy and thick. Place the meringue into a large piping bag. When the cakes have had the 8 minutes, remove from the oven and pipe (or spoon) the meringue on the top. Return to the oven and continue baking for 10-15 minutes until lightly browned. Cool on a wire rack.

These are extra lovely if you make your own lemon curd.

Wendy

7



Strawberry Tart

This is a gorgeous summer treat and looks and tastes fabulous for a summer party or garden event. Using English strawberries in season what could be nicer? Although a little complicated to make it is well worth the effort and the pastry case and the pastry cream can be made the day before needed as this tart is best eaten on the day it is assembled.

25g white chocolate chopped
100ml double cream
11/2-2 tablespoons icing sugar, to taste
350-400g firm but ripe strawberries hulled
2 tablespoons strawberry jam, warmed and sieved

For the sweet flan pastry

125g soft unsalted butter 90g caster sugar
1 large free-range egg lightly beaten
250g plain flour, plus a little extra for dusting[Or cheat and use Sainsbury's fresh sweet short crust pastry, which is very good!]

For the pastry cream

175ml whole milk 75ml double cream
40g caster sugar
1 vanilla pod split lengthways (or 1/2 teaspoon vanilla extract)
3 large egg yolks
20g corn flour

You will also need a shallow, round. 20cm loose bottomed tart tin

To make the pastry, place the butter and sugar in a food processor and whiz until just combined. Add the egg and whiz for 30 seconds. Tip in the flour and process for a few seconds until the dough just comes together (do NOT over process or the pastry will be tough). Add a little cold water if it seems too dry. Knead the dough lightly on a floured surface and shape into a flat disc, wrap in cling film and rest for at least 30 minutes in the fridge. Roll out pastry on a floured surface into a large round the thickness of a £1 coin. Use to line the tin, with some pastry overhanging the tin. Rest in the fridge for 30 minutes. Preheat the oven to 190 Deg C, fan 170 Deg C, gas 5. Melt the chocolate in a bowl over a pan of hot water then allow to cool slightly. Line the pastry with baking parchment and baking beans and bake blind for 15-20minutes until the sides are set and slightly golden. Remove the parchment and beans and return to the oven for 5 minutes. While still warm, trim the excess pastry from the sides until level with the rim of the tin. Brush the inside base and sides with the melted chocolate and leave to cool and set in the tin.

For the pastry cream, put the milk, cream and 1 tablespoon of the sugar into a heavy based saucepan over a low heat. Scrape out the seeds from the vanilla pod and add them to the pan along with the pod (or add the vanilla extract). Slowly bring to a simmer. Meanwhile beat the egg yolks and remaining sugar together in a bowl until smooth. Whisk in the cornflour a third at a time keeping the mixture smooth. When the creamy milk is about to boil trickle it on to the egg mixture whisking all the time. Strain the mixture back in to the pan and return to a gentle heat, discard the vanilla pod. Stir continuously until thick and smooth, but take care not to let it get too hot or it will curdle. If you get any lumps whisk briefly with a balloon whisk. Pour through the strainer into a bowl and stir now and then as it cools to prevent a skin forming. Whip the rest of the double cream with the icing sugar and fold through when the pastry cream is cold.

Both the pastry case and the pastry cream can be made the day before [keep the case in an air tight tin and the pastry cream in the fridge].

On the day of serving remove the pastry case from the tin and spoon in the pastry cream levelling it off with a spatula. Thinly slice the strawberries and arrange them over the cream in concentric circles. Lightly brush with warm strawberry jam to glaze.

Yummy - don't forget to invite me for tea!

Wendy

26



A friend of mine sent me this recipe for an unusual chocolate cake that would be lovely for an Easter tea.

Chocolate Coca Cola Cake

Oil for greasing
250gm self-raising flour
Generous pinch of bicarbonate of soda
3 heaped tbs unsweetened cocoa powder
300gm caster sugar
2 free range eggs, beaten
1 teaspoon vanilla extract
250gm butter/margarine
200ml Cola (use Diet Cola if you like)
75ml milk

For the frosting

200gm Icing sugar100gm butter
2tablespoons cola
2 tablespoons unsweetened cocoa powder

Pre heat the oven to 180 Deg C, Gas Mark 4.

Grease a 24cm loose-bottom cake tin and line the bottom with baking parchment.

Sift the flour, the bicarbonate of soda, and cocoa powder in to a bowl and stir in the sugar.Stir in the beaten eggs and vanilla extract.

Put the butter in a saucepan and melt over gentle heat.Add the Cola to the melted butter and stir to mix,DO NOT ALLOW TO BOIL. Stir in the milk and remove from the heat.

Quickly whisk the Cola-butter mix in to the dry ingredients. Mix gently but thoroughly.Pour the mixture in to the prepared tin and bake for about 40 minutes or until a skewer inserted in to the centre comes out clean.Cool in the tin for 15 minutes and then finish cooling on a wire rack.

For the frosting, cream the butter, sugar, cocoa powder and Cola together and cover the cake.

As this cake would be lovely for Easter, mini chocolate eggs would decorate it beautifully.

Wendy

19



CHOCOLATE PUDDLE PUDDING

I renamed the following recipe to the above title when I came across it while I was thumbing through my food processor recipe book. I was intrigued and couldnt see for the life of me how on earth this recipe was going to work. I'm usually up for a challenge so I gave it a go. Its amazing, light [although it looks anything but], perfect for a cold day and impressing guests.

The ingredients can all be found in our wonderful shop.

100g (4ozs) self-raising flour
100g (4ozs) soft margarine
100g (4ozs) dark brown sugar
2 tbsp cocoa
eggs, beaten

Sauce:

3 tbsp dark brown sugar
3 tbsp cocoa
375ml ( 3/4 pint) boiling water
Demerara sugar

Put all the pudding ingredients into the bowl and process until well blended. Spoon into a greased 1 litre [2 pints] ovenproof dish and smooth with the back of a spoon.

Sauce ingredients Blend the sugars and cocoa with a fork and sprinkle over the pudding mixture.Gently pour on the boiling water, in a circular movement. [I can hear you saying What?!! How on earth does that work?"Believe me, hang in there, it does.]

Place the dish on a baking sheet in the oven for 35-40 minutes at 180 Deg C, 350 Deg F, Gas Mark 4.

Serve from the dish; dont try to turn the pudding out as the sauce has sunk to the bottom.

Yummy with ice-cream.Enjoy!

Kath Hely - Rockton Cottage

14



Lumberjack cake

Trying to kid myself that cake can be healthy, at least this recipe is full of healthy ingredients and is a real treat in these cold months.

2 large eating apples such as Cox's or Russets
(peeled, cored and coarsely grated, 175-200g)
250g chopped dates
1tsp bicarbonate of soda
125g unsalted butter cut in to small pieces and softened
175g light soft brown sugar
1 free-range egg
150g plain flour
Pinch of salt
Pinch ground cloves

Topping

75g unsalted butter
75g light or dark soft brown sugar
60g desiccated coconut
75ml milk
Preheat the oven to 180C/gas 4

Put the grated apple, dates and bicarbonate of soda in a bowl and cover with 250ml of boiling water, stir and leave until cooled slightly. Grease an 18cm square or 20cm round cake tin and line with baking parchment.

Meanwhile in another bowl beat the butter until soft and then beat in the sugar, add the egg and beat together until fluffy. Stir in the apple and date mixture including the liquid and mix well. Sift the flour, salt, and ground cloves over the mixture and then fold in carefully. The mixture will seem a bit sloppy but this is OK.

Pour the mix in to the prepared tin and bake for 40 minutes until quite firm to the touch. While the cake is baking prepare the topping. Place all the topping ingredients in to a small saucepan and stir over a low heat until the butter has melted. After the 40 minutes' baking, take the cake out of the oven and pour over the topping, spreading the coconut evenly. Bake in the oven for another 25-30 minutes until the topping is golden and cake is cooked through. Leave the cake in the tin until completely cooled. The cake is very moist, so store in the 'fridge [unless the lumberjacks eat it immediately!]

Feet up in front of the fire, Mmmm

Wendy

24



Chocolate Orange and Grand Marnier Truffle Cake

It is always a good idea to have some of the Christmas preparations done early and in the freezer just ready to bring out with a flourish! This unashamedly boozy, no cook dessert is perfect.

1 orange
5 tblsp Grand Marnier [or Cointreau]
2 Terry's dark chocolate oranges [separated in to segments]
50g/2oz caster sugar
85g/3oz unsalted butter
3 free-range eggs, separated
284ml pot of double cream
140g/5oz Rich tea biscuits

To Serve

142ml pot double cream lightly whipped
Grated dark chocolate or chocolate curls


Line the sides and base of a 1kg loaf tin with cling film. Squeeze the juice from the orange and mix with 3 tablespoons of the Grand Marnier. Cut away the bitter pith from the orange peel and cut it into very fine strips. Boil the strips in a covered pan with 300ml of water for 20 minutes until soft. Add the sugar and simmer without the lid until you have a sticky soft peel.

Melt the chocolate orange segments in a bowl over a pan of barely simmering water. Remove from the heat and beat in the butter and egg yolks, followed by the rest of the Grand Marnier.

Whisk the egg whites until they hold their shape, and then whip the cream until softly stiff. Fold lightly in to the chocolate mixture.

Spoon 5 large tablespoons of the chocolate mix into the tin, then dip the finger biscuits in the orange and Grand Marnier mix one by one and arrange over the chocolate in the tin. Don't soak them too much or they will fall apart. Scatter over some of the sticky peel and then another 5 tablespoons of the chocolate mix. Carry on layering up the biscuits and chocolate until you have 4 layers ending with chocolate - you should only use half the peel.

Lightly cover with cling film and freeze until ready for use, freezing the remaining peel separately.

To serve, take the cake and orange peel out of the freezer no more than one hour before serving, remove the tin and peel off the cling film. Top with whipped cream. I like to pipe this on in swirls down the middle, and scatter with the orange peel and grated chocolate. Keep chilled until ready to eat.

Have a lovely Christmas

Wendy

24



Pumpkin Muffins

Children will love these autumnal muffins, but they will go down well with the adults as well.

125g/41/2oz unsalted butter at room temperature
175g/6oz dark brown muscovado sugar
125g/41/2oz golden syrup or clear honey
1 large free-range egg
225g/8oz cooked pumpkin or butternut squash mashed
200g/7oz self-raising flour
11/2 tsp ground cinnamon
1tsp-grated nutmeg
75g/3oz currants or raisins
Pinch of salt

Butter Cream Icing

200g/7oz icing sugar
150g/5oz unsalted butter at room temperature
1-2 tbsp creme fraiche or double cream
A few drops of orange food colouring
Chocolate or black piping icing

 

Preheat the oven to 200 Deg C, fan180 Deg C, gas 6. Line a muffin tin with 12 muffin cases.

In a large bowl cream the butter until soft, then add the sugar and syrup or honey and cream together until light and fluffy.

Stir in the egg and mashed pumpkin until well mixed then sift the flour with the salt and spices in to the bowl and lightly fold in.

Stir in the raisins or currants and spoon in to the cases so that each is 2/3rd full.

Bake for 15 to 20 minutes until a skewer comes out clean when pushed in to the centre. Allow to cool.

The muffins can be topped in any way you like but butter cream is nice. Beat all the ingredients together with a few drops of orange colouring and smooth on top of each muffin.

Leave plain or pipe a Halloween pumpkin face on each with the chocolate piping icing.

 

These are a lovely treat for a late October tea

Wendy

10



Plum and Almond Tart

This lovely moist tart can be made with plums or apricots, just match the jam to the fruit and it can be served warm as a dessert or just as a slice with a cup of tea.

Sweet dessert pastry, your own recipe or (I often cheat and use Sainsbury's fresh dessert pastry!!)
6oz/150g unsalted butter or margarine 6oz/150g golden caster sugar
6oz/150g ground almonds 2oz/50g plain flour
A few drops of almond essence 2 medium free-range eggs
Punnet of plums or apricots Plum or apricot jam
Almond flakes

 

Make the frangipane by creaming together the butter and caster sugar until light and fluffy. Beat in the eggs, flour and the ground almonds with a few drops of almond essence.

Roll out the pastry and line a fairly deep 9 inch flan dish. Crimp round the top and then spread a layer of jam on to the pastry being careful not to tear the pastry. Spread the frangipane over the jam - it should come almost to the top. Next cut the plums or apricots in half and remove the stones, arrange over the frangipane cut side down. Scatter the top with flaked almonds and dust with icing sugar. Bake at 180 Deg C/350 Deg F for about 45 minutes. Test to see if the flan is cooked - the fruit should be soft but the frangipane will still be moist.

Of course you can use plums from the garden or greengages would be lovely, experiment and enjoy.

Wendy

18



Blueberry Rocky Road Squares


Talking of scrummy home bakes, here is a very quick and easy summer, no cook recipe for when you would rather be out in the garden or on the beach!


200g/7oz dark chocolate chopped
200g/7oz [half a tin] condensed milk
25g/1oz butter
100g pack Brazil nuts, roughly chopped
75g pack dried blueberries
200g/7oz pack mini marshmallows

50g/2oz white chocolate


Line a 23cm square tin with baking parchment. Place the dark chocolate, condensed milk and butter into a large bowl. Microwave on high for 1-11/2 minutes, stirring until everything has melted. Beat until smooth. Stir in the nuts, blueberries and marshmallows. Pour the mixture in to the tin and spread evenly.


Melt the white chocolate in a microwave for 1/2-1 min on high, and then give it a quick stir. Drizzle the white chocolate over the mixture. Chill for at least 30 minutes until set. Cut in to squares and serve.


So easy!

Wendy


11



Easter Chocolate Cake

This is a special cake for Easter, perhaps with a little more work and what you may think a strange ingredient - butternut squash. But just think how moist carrots make a carrot cake and give it a try!

3 medium free range eggs
160g caster sugar
200g peeled and grated butternut squash
120g white rice flour
3 tbsp good quality cocoa powder [not drinking chocolate]
80g ground almonds
1tsp baking powder
1tsp bicarbonate of soda
1/4 tsp salt
125ml buttermilk [sold in Sainsbury's]

For the icing

50g unsalted butter softened
200g icing sugar sieved
50g Mascarpone
4 tsp cocoa powder
Small pinch of salt
Mini Easter eggs, little chicks etc. to decorate

 

Preheat the oven to180 Deg /350 Deg /gas mark 4. Line 2 sandwich tins measuring18cm x 5cm deep with baking parchment and lightly brush base and sides with vegetable oil.

Whisk the eggs and caster sugar in a large bowl using electric beaters for about 4 minutes or until pale and fluffy. Beat in the butternut squash, ground almonds, flour, baking powder, cocoa powder, bicarbonate of soda and salt. Add the buttermilk and beat until all the ingredients are well blended.

Pour the mixture in to the tins evenly and bake in the oven for 30 minutes.

Once cooked, remove from the oven, turn them out of the tins and take off the lining paper. Cool on a wire rack. Make the icing while the cakes are cooking, but do not ice the cake until completely cold. Beat the butter with 100g of the icing sugar in a large bowl using the back of a wooden spoon, this may need some patience but when you reach a lovely rich paste beat for a further 10 seconds to loosen the butter further. Add the Mascarpone cheese, cocoa powder and salt as well as the remaining icing sugar, beat until well combined.

Pop the icing in the fridge for 15 minutes, then just before using beat it again and use to ice the 2 cakes together in the middle and top. Decorate with your

Easter decorations and enjoy a lovely tea.

Wendy

21



Stollen and Chocolate Bread and Butter Pudding

500g/1lb 2oz Stollen
[if you don't have quite enough Stollen make it up with bread or tea cakes]
75g/3oz butter
150g/5oz dark chocolate
3 large free-range eggs
110g/4oz caster sugar
600ml/1 pint whipping cream [or 1/2 and 1/2 milk and cream]

 

Lightly grease an oven proof dish around 18 x 23cm - the exact measurement does not matter. Slice the Stollen and spread with the butter.

Whisk the 3 eggs, sugar and cream, [or milk and cream] together in a separate bowl. Pour a little of the egg/cream mix into the base of the buttered dish and then arrange half the Stollen slices in the dish and scatter with half the chocolate chunks.

Pour over half the egg/cream mixture and then cover with the other half of the Stollen slices and finish with the other half of the chocolate chunks. Pour over the rest of the egg/cream mix.

Cover with cling film and stand for half an hour.

Bake in the oven 180 Deg /gas mark 4 for 30-35 minutes until golden and crisp. Allow to stand for 5 minutes and then serve with lashings of cream, custard or ice cream.

This pudding is very rich so I hope you will feel like a millionaire whilst eating it.

Wendy

14



Quick Mince Pie Ice cream

It's a good idea as Christmas approaches to have a few things in the freezer that can be whipped out if you are entertaining. This is a recipe for an ice cream that is a complete doddle to make and is a refreshing change from some of the stodgy puddings on offer at this time of the year.

Ingredients

300ml double cream
4 shop bought quality mince pies or
home made if you are making them for Christmas
500g Ambrosia Devon Custard (Tetra Pak), refrigerated until cold

If you are using shop bought mince pies, freshen them up in a hot oven 140C/275F/Gas Mark 1 for ten minutes then let them get cold [this crisps up the pastry]. If you are using home made mince pies, use them just after you have made them and they are cooled.

Whip the double cream until it is floppy, but not too thick.

Chop the mince pies up fairly finely but not until they are crumbs.

Mix the chopped mince pies in to the custard and then fold in the whipped cream.

If you have an ice cream maker, churn the mix for about 30 minutes. But an ice cream maker is not necessary. Put the mix in to the coldest part of the freezer in a lidded plastic box for 2 hours. Remove the box and scrape around the sides and empty in to a bowl. Give it all a good beating [an electric beater is a good idea]. Return to the box and freeze for another 2 hours then repeat the beating.

This can be made up to a month before use but take the ice cream out 30 minutes before you want to use it to allow it to soften a little.

I like to serve this topped with a measure of Bailey's, yum! I love Christmas.

Wendy

18



White Chocolate Gateau

Butter to grease the tins
4 free range eggs
125g/41/2oz caster sugar
125g/41/2oz plain flour
50g/2oz white chocolate finely grated

Heat the oven to 180 Deg C/fan 160 Deg C/gas 4. Butter and line the bases of two 20cm round sandwich tins.

Whisk the eggs and caster sugar together in a large bowl, using a hand held electric whisk, until pale and thick enough to leave a trail when the whisk is lifted.

Sift the flour into the bowl. Add the grated chocolate and fold everything together with a large metal spoon.

Divide the mixture between the prepared tins and bake for 20-25 minutes until just firm to the touch. Transfer to a wire rack to cool.

Icing

3tblsps rosewater or 2-3 drops rose essence
150ml/3/4 pint creme fraiche
200g/7oz white chocolate broken in to pieces
75g/3oz unsalted butter
3tbs single cream at room temperature
125g/4oz icing sugar
white chocolate curls to decorate
sugared rose petals to decorate [optional] sifted icing sugar to decorate

To make the icing, stir the rosewater/rose essence in to the creme fraiche and use to sandwich the 2 cakes together on a serving plate.

Put the white chocolate and butter in a heatproof bowl set over a pan of barely simmering water so that the base of the bowl does not touch the water and leave until melted. Allow to cool a little and then stir in the cream and icing sugar and beat until smooth.

Leave the mixture to cool and thicken a little and then spread over the top and sides of the cake using a palette knife.

Decorate the top of the cake with chocolate curls, rose petals and a dusting of icing sugar. Scrumptious!

Wendy

25



Elderflower and Lime Drizzle Cake

This cake proved very popular at the Sterridge Valley gardens open. It's very moist and zingy with a summery taste of elderflower. If you want to make it look really pretty, find some elderflower blossoms to sit on top before serving.

300g/101/2oz butter or margarine
300g/101/2oz caster sugar
4 free range eggs lightly beaten
100g/31/2oz plain flour
A good pinch of salt
2 tsp baking powder
200g/7oz ground almonds
Finely grated zest of 2 limes
2tbsp elderflower cordial
For the syrup
Juice of 2 limes
5tbsp caster sugar
4 tbsp elderflower cordial

First prepare a 23cm/9inch spring-form or loose bottomed cake tin. Grease the tin and line with baking parchment.

Beat the butter and sugar in an electric mixer until pale and fluffy. Sift the flour, salt and baking powder together, and gradually add the egg to the butter and sugar, beating well after each addition. If it starts to curdle add a little of the flour. Using a large metal spoon, fold in the rest of the flour and the almonds and then stir in the zest and the elderflower cordial. Spoon the batter into the prepared tin and bake in a preheated oven at 170C Deg /340 Deg F/gas mark31/2 for 50minutes, or until a skewer inserted in to the centre comes out clean [test after 45 minutes]. If the surface is getting too brown, cover with foil.

Leave the cake in the tin and while still hot pierce all over with a skewer to make holes. Stir the sugar and lime juice together until the sugar is half dissolved. Add the 4 tablespoons of cordial and pour slowly over the cake allowing the syrup to slowly sink in to the holes. Leave to cool completely in the tin, remove carefully - the cake will be a bit moist - and sprinkle liberally with icing sugar.

Lovely!

Wendy

17



Fruit and Nut Squares with Chocolate Drizzle

Something quick and easy to make for this busy time of the year but sweet and yummy all the same.

200g/8oz porridge oats
25g/1oz desiccated coconut
140g/5oz butter
50g/2oz light muscovado sugar
5 tbsp golden syrup
175g/6oz of any mixed unsalted nuts
[such as pistachio, pecan, cashew] chunkily chopped
50g/2oz dried cranberries or cherries

Heat the oven to 180 Deg C/fan 160 Deg C/gas4. Butter an 18 x 28cm cake tin and line the base with baking parchment. Mix together the oats and coconut. Melt the butter in a pan over a medium heat with the sugar and syrup. Stir gently until the sugar and butter has melted. Take the pan off the heat and stir in the oat mix, the nuts and fruit. Leave to get cold and then add two thirds of the chocolate cut into biggish chunks. Now tip the mixture on to the paper in the tin and spread until even. Bake for 25-30 minutes until pale golden. Mark into squares while still warm. When completely cold, cut all the way through. Melt the remaining chocolate and drizzle casually over the top of the bars. These will keep for up to a week in an airtight tin.

Wendy

26



Hot Cross Bun Puddings with Pecan, Orange and Honey

Not a cake recipe this time but lovely little bread and butter puddings with an Easter twist. They are very easy to make, so I hope you enjoy them.

3 large free-range eggs 1 x 500ml pot of readymade custard
grated zest of 1 orange plus juice of 1/2 orange
4 hot cross buns torn into small chunks
50g pecan nuts, roughly chopped
1tbsp light soft brown sugar 2 tbsp runny honey
Cream or creme fraiche, to serve
You will also need: 6 x 200ml ovenproof dishes, or ramekins

Pre heat the oven to 180 Deg C, fan 160 Deg C, Gas mark 4. Lightly butter the ramekin bowls. Break the eggs into a large bowl and lightly beat together. Stir in the custard, half the orange zest and the hot cross bun chunks. Divide the mixture among the dishes. Toss the pecans in the sugar and scatter over the puddings.

Place the dishes on a baking sheet and bake in a pre-heated oven for 20-30 minutes [check after 20 minutes] until set and golden brown. Meanwhile, in a small saucepan, warm the honey, orange juice and the remaining zest, pour this over the puddings and serve with cream for a lovely Easter pudding.

Wendy

28



Fuller's Walnut cake

This cake is absolutely delicious - old fashioned, rich, sweet and without doubt fattening, just what you want for Sunday tea on a cold winter's day after a long walk on the beach or through the woods!

For the cake

6oz/175g butter or margarine

3oz/75g golden syrup

6oz/175g self- raising flour

3oz/75g light brown soft sugar

3 free range eggs

4oz/110g chopped walnuts

Cream together the butter and sugar with the golden syrup. When light and soft gradually add the three well beaten eggs. Next fold in the flour and finally the chopped walnuts. Spoon in to 3 greased and lined 7inch sponge tins and bake in a fairly hot oven at 375 Deg F/190 Deg C/ gas mark 5 for 20 to 25 minutes. Remove the cakes from the tins and cool on a wire rack. When cool sandwich together with the walnut butter filling.

For the filling

4oz/110g unsalted/slightly salted butter at room temperature
8oz/225g sifted icing sugar 2oz/50g chopped walnuts

Cream together the butter and sugar and stir in the walnuts. Use to sandwich the cakes together. Then cover with the special icing.

For the special icing

[this icing is a little tricky but well worth the effort]
8oz/225g granulated sugar
4 tablespoons water
1 large free-range egg white whisked stiffly as for meringue

Heat the water and granulated sugar in a saucepan, stirring until the sugar melts. Now boil until it reaches 240 Deg F on a sugar thermometer without stirring. If you do not have a thermometer, test by dropping a little drop in to cold water. If it will make a softish ball between finger and thumb it is ready. Now pour the hot sugar syrup slowly on to the whisked egg white whisking all the time until it thickens. Spread it quickly over the cake and decorate with a few whole walnuts.

Cut me a thick slice and I'll be round for tea!

Wendy

11



Chocolate Truffle Torte

This is a lovely, no cook chocolate dessert that can be made now and frozen ready for Christmas. It is very rich but when served in small portions and with some chilled single pouring cream, it is absolutely 'chocywockydoodle'!

1lb/450g of plain dessert chocolate [the very best you can afford]

5 tablespoons liquid glucose

[available from larger supermarkets or chemists)

5 tablespoons rum 1 pint/570ml double cream

3oz/75g Amaretti biscuits crushed with a rolling pin

Line a 9"/23cm cake tin with a circle of silicone paper. Brush the sides of the tin and the paper with lightly flavoured oil such as groundnut oil. Sprinkle the crushed Amaretti biscuits on to the paper in the tin.

Break up the chocolate and put in a large bowl over barely simmering water. Add the glucose and rum. Leave until the chocolate has melted. Do not allow the water to boil, if needs be turn off the heat and allow to melt slowly. Stir and remove the bowl from the heat and let the chocolate cool for 5 minutes.

In a separate bowl whip the double cream until just slightly thickened. Fold half in to the chocolate mixture and then fold the chocolate mixture in to the remaining cream. When smoothly blended, spoon in to the prepared tin. Gently tap the tin to even out the mixture and cover with cling film. Chill overnight in the 'fridge for immediate use or freeze for Christmas. Just before serving run a palette knife around the edge to loosen, give it a good shake, place a plate on top of the tin, invert and turn out on to a plate, biscuit side up. Serve the torte dusted with sifted cocoa powder. It looks lovely garnished with physallis [cape gooseberries, available from larger supermarkets] Tear the papery skins to open them then dust with icing sugar and place around the top of the torte.

Happy Christmas. Wendy

27



Preserved Ginger Cake with Lemon icing

This is a lovely light, zingy ginger cake often made by Wendy Jenner for fetes and coffee mornings. I hope you enjoy it as much as I have.

5 pieces preserved stem ginger in syrup chopped
2 tablespoons ginger syrup [from the jar of stem ginger]
1 heaped teaspoon ground ginger
1 heaped teaspoon grated fresh root ginger
6 oz\175g butter or hard margarine at room temperature, plus a little extra for greasing
6 oz\175g golden caster sugar
3 large free-range eggs at room temperature
1 tablespoon golden syrup
8 oz\225g self-raising flour
1 tablespoon ground almonds
2 tablespoons milk
 
For the topping
Juice of 1 lemon
8 oz\225g icing sugar
2 extra pieces preserved stem ginger in syrup

First prepare a cake tin 6" x 10" x1" deep by greasing lightly and lining with silicone paper: Press it into the tin folding the corners to make it fit. The paper should come up 1 inch above the tin. When I didn't have the correct sized cake tin, I used a roasting tin. Set the oven at 170C/325F/gas mark 3.

In a large mixing bowl cream together the butter or margarine and the sugar until light and fluffy. Next break the eggs in to a jug and beat them with a fork until fluffy, then gradually beat into the creamed mixture, a little at a time. Next fold in the ginger syrup and golden syrup. Sift the flour and ground ginger together and then gently fold in to the mixture a little at a time. Next fold in the almonds followed by the milk and lastly the grated root ginger and chopped stem ginger.

Spread the cake mix evenly in the tin and bake in the middle of the oven for 45-50 minutes or until the cake is risen, springy and firm to the touch. Leave to cool for 10 minutes in the tin and then turn out on to a wire rack and allow to go cold completely before icing.

For the icing: sift the icing sugar into a bowl and mix in enough lemon juice to make the consistency of thick cream, you may not need all the lemon juice. Spread the icing over the cake and allow to dribble down the sides. Cut the remaining ginger into 15 chunks and place in lines across the cake so that it will cut into 15 squares with a chunk of ginger in the centre of each square.

Mmm just lovely!

Wendy

14



GOOSEBERRY CRUMBLE CAKE

Gooseberries have such a short season but when they come there is often a glut. This is another of those 'could be a cake, could be a pudding' recipes.

Sponge Mix

4oz\110g Margarine or butter

4oz\110g caster sugar

4oz\110g self-raising flour

2 large free range eggs

Crumble Topping

4oz/110g self-raising flour

2oz/50g margarine or butter

2oz/50g Demerara or granulated sugar

1-tablespoon water

1lb gooseberries topped and tailed (uncooked)

Desiccated coconut

Prepare the crumble mix first. Rub the margarine in to the flour until it looks like fine bread crumbs, stir in the sugar. Add the water, just enough to make the crumble a little sticky.

Make the sponge by either creaming the fat and sugar with a wooden spoon, adding the eggs one at a time with a little flour with each and finally folding in the rest of the flour. Or, put all the ingredients in to a food processor and beat well.

Line and grease either an 8 1/2 inch loose bottom cake/flan tin or a Pyrex dish approximately 2inch deep. Put the sponge mix in to your chosen tin/dish, top with the gooseberries, and then cover with the crumble mix. Finally sprinkle over some desiccated coconut.

Bake for approximately 1 1/4 hours at 160 Deg C /325F/gas mark 2. Test to see if cooked by pushing a skewer in to the centre of the cake. If it comes out sticky cook for a little longer.

Serve hot or cold with custard, cream, clotted cream or ice cream. It is also lovely drizzled with a very little undiluted elderflower cordial for that quintessential English gooseberry and elderflower summer taste - Mmmm!

Wendy

13



LIME MERINGUE TART

For the base

6 digestive biscuits, crushed or processed
2 tablespoons caster sugar
50g/2oz butter melted

Mix the biscuits, sugar and melted butter and press into the base of an 18cm/7inch loose based cake tin. Refrigerate.

For the Filling

2 limes
400g tin of condensed (sweetened) milk
2 large free-range egg yolks

Take the zest off the limes with a zester or pare finely and cut into very fine strips. Set aside. Juice the limes [microwave the limes for 30 seconds, before juicing, this helps release the juice] and mix with the condensed milk and egg yolks - the milk will thicken quite quickly. Refrigerate.

For the Meringue

the 2 whites from the large free range eggs
100g/4oz caster sugar

Heat the oven to 200 Deg C/180 Deg C for fan oven or gas 6. Whip the egg whites until beginning to stiffen, then gradually whisk in the sugar.

Assemble the tart, spoon the milk mix on to the biscuit base, then top with the meringue making sure it reaches to the edge of the tin, as the meringue will shrink a little. Sprinkle the lime zest over the meringue and bake for 5-10 minutes until lightly browned. When cool remove from the tin. Cut into large slices and serve with lashings of cream. Yum!

Wendy

27



Easter Muffins

I have tried making hot cross buns in the past with varying success. However, these are lovely little Easter muffins and easy to make.

Makes 6

125g/41/2 oz marzipan
75g/3oz unsalted butter or margarine
150ml semi-skimmed milk
50g/2oz caster sugar
2 large free-range eggs
175g/6oz plain flour
1 tablespoon baking powder
1 tablespoon ground mixed spice
100g/4oz luxury mixed dried fruit
sprinkle of Demerara sugar for the topping

Preheat the oven to 200 Deg C, fan180 Deg C, Gas 6. Line a 6-hole muffin tin with muffin cases.

Chop 75g/3oz of the marzipan in to small pieces, set aside and roll the remainder in to 12 strips each about 7.5cms long and set aside.

Melt the butter in a small pan over a medium heat or in the microwave. In a large bowl whisk together the milk, sugar, eggs and cooled melted butter until combined. Sift the flour, baking powder, spices and a pinch of salt on to the butter mixture. Using a large metal spoon, lightly stir together with the chopped marzipan and fruit. Do not over mix; a few lumps will not matter, if too smooth the muffins will be heavy.

Divide the mix between the 6 muffin cases. Lay two strips of marzipan across the top to make a cross and sprinkle over a little Demerara sugar. Bake in the centre of the oven for 18-20 minutes until risen and firm to the touch. Leave the muffins in the tin for 5 minutes then cool on a wire rack.

I should double up the mixture because they are yummy and nice for an Easter tea.

If you don't like marzipan, leave it out, they will still taste good.

Wendy

24



Honey Ginger cake

If you like a moist sticky cake this is the one for you. Make the cake at least a couple of days before eating to allow it to mature. This will encourage the crust to become deliciously sticky.

Cake

110g/4oz light muscovado sugar
110g/4oz-unsalted butter
15g/1/2 oz golden syrup
70g/3oz runny honey
225g/8oz plain flour
1/2 tsp bicarbonate of soda
1 heaped tsp ground ginger
2 medium free-range eggs beaten
2 tbsp lager

Butter a 22cm non-stick loaf tin [if not non-stick line the base with baking paper]. Pre heat the oven to 180C/160Cfan/350F/gas4. Place the butter, sugar, syrup and honey in a small pan and heat gently and stir until liquid and smooth. Sift the flour, bicarbonate of soda and ginger into a large bowl, add the melted ingredients and blend. Beat in the eggs and lager. Pour the mixture into the prepared tin and bake for 50-55 minutes until risen and a skewer comes out clean when inserted in to the middle. Leave to cool in the tin for 5-10 minutes and then run a knife round the edge and turn out on to a wire rack to finish cooling. Wrap the cooled cake in cling film and allow to mature for up to a week before icing.

Icing

110g/4oz-unsalted butter
100g/just under 4oz icing sugar
1 rounded tsp black treacle
A squeeze of lemon juice

When ready to ice, whisk the butter in a bowl using an electric whisk for a couple of minutes until pale and fluffy. Blend in the sugar and then the treacle and lemon juice until moussey and light. Spread over the top of the cake taking the icing to the sides. Enjoy with your feet up, a cup of tea and a seed catalogue.

Wendy

14



White Chocolate Cheesecake

This cheesecake is easy to make and it can be made a month or so before Christmas and frozen. Then just whip it out of the freezer and serve it with fresh fruit or a compote of fruit such as blueberries.

For the biscuit base

225/8oz Hobnobs [or chocolate chip] biscuits
100g/4oz melted butter

For the Cheesecake

300g/10oz white chocolate broken in to small pieces
200g pack full-fat soft cheese at room temperature
25g/1oz caster sugar
500ml/18 fluid oz double cream

Line a 23cm round x 4cm deep loose bottom tin or spring form tin with greaseproof paper.

Process the biscuits to a fine crumb then mix with the butter and press in to the base of the tin. Chill in the 'fridge until you have made the filling.

For the cheesecake, melt the chocolate in a bowl over a saucepan of barely simmering water. Cool until tepid. Beat together the soft cheese and sugar and stir in to the melted chocolate. Whip the cream to very soft peaks and fold in to the chocolate mixture. Spoon in to the tin and smooth the top.

If the cheesecake is to be eaten immediately, chill for 2-3 hours or better overnight, or cover with cling film and freeze for Christmas.

Blueberry Compote

A very nice compote for the cheesecake can be made using a packet of frozen blueberries. Just bring the whole packet to a gentle simmer with the juice of 1/2 a lemon and thicken with 2 teaspoons of corn flour mixed with a little more lemon juice. Cool and serve with the cheesecake which may be decorated with white chocolate curls or crumbled white flakes. Another low calorie recipe!

Happy Christmas! Wendy

14



CHOCOLATE & LEMON FLAN

Many people, it seemed, enjoyed this dessert at the Berry in Bloom BBQ in July and I was asked to put it in the Newsletter. So, here it is.

If you're worried about your calorie intake, don't go near it! If you like it, you'll find one piece is not enough!

For a 7" or 8" flan dish

Cooking Time: 8 minutes

Oven setting: 310 Deg F, 150 Deg C, Gas 2. Freezes well.

The flan base can either be shortcrust pastry or biscuit

Biscuit Base:

4 oz digestive biscuits and 2 oz. butter

Break the biscuits into pieces over a bowl and then crush them into very small pieces with a rolling pin. Melt the butter, pour over the crushed biscuits and mix together well. Put this mixture into a flan dish and press it into a flat, even base with the back of a spoon. Bake in a slow oven for 8 minutes. Leave in flan case to cool.

Chocolate Layer:

1/4lb dark and 1/4lb milk, eating chocolate, 1/2pt double cream

Break the chocolate into pieces and put them in a glass heatproof bowl. Over a low heat, place the bowl over a pan of boiling water to melt. Stir thoroughly so it is a smooth, combined substance. Do not allow this to bubble fiercely. Once smooth, turn off the heat but leave the mixture in the bowl over the hot water.

Pour the cream into a heavy based saucepan and over a low heat, bring it to the boil slowly. As soon as bubbles appear at the side of the pan, add the chocolate and stir into the cream until you have a chocolate coloured cream. Pour this over the chilled biscuit base and refrigerate until cold and firm.

Lemon Layer:

1/4pt double cream 6oz. condensed milk 2 large lemons

Pour the cream then the condensed milk into a bowl. Mix together well. Grate the lemons and add the rind to the mixture. Juice the lemons and beat this slowly into the cream. As soon as you add the juice, the mixture will thicken. When the chocolate layer is cold, spoon the lemon on top and return to the 'fridge for several hours before serving.

Decoration:

Grate chocolate from the bars all over the lemon layer, OR buy a Cadbury's Flake and cut it into small pieces OR Flake pieces and fresh lemon slices.

PS: The chocolate flan can be served as a dessert without the lemon layer, but you do need to serve it with fresh fruit, such as orange slices, strawberries or raspberries, because it is VERY rich without!

Judith [Adam]

17



New Zealand Moist Carrot Cake

There are lots of recipes for carrot cake, but this one from New Zealand is one of the best. Do try it!

9oz [250g] Wholemeal Flour
6oz [175g] Soft Brown Sugar
3 Large Free Range Eggs
2 tsp pure Vanilla Essence
2 level tsp Cinnamon
1/2 tsp Salt
3oz [75g] Desiccated Coconut
6oz [175g] Raw Brown SugarMuscovado
or Barbados]
6 fl. oz [175ml] Sunflower Oil
2 fl. oz Soured Cream
Approx. 1 tsp Freshly Grated Nutmeg
1 tsp Bicarbonate of Soda
11oz Grated Carrots

For the Topping

4oz [110g] Full Fat Soft Cream Cheese
Juice of half a Lemon

Pre-heat the oven to Gas Mark 2, 300 Deg F, 150 Deg C. You will need one 8" [20cm] round cake tin [lined with greaseproof paper] and 2 mixing bowls.

In the first mixing bowl you place the eggs, oil, vanilla essence and soured cream, then sieve the sugars in to it as well [to avoid any lumps]. In the other bow, sieve the flour, nutmeg, cinnamon, soda and salt.

Now beat the wet ingredients and the sugars together, then fold in the dry ingredients followed by the carrots and coconut. Mix well to distribute everything evenly, then spoon in to the cake tin and bake on the centre shelf for 11/2 hours. When the cake is cool, mix the topping ingredients and spread thickly over the top.

Enjoy a thick slice with a cuppa and kid yourself it is healthy because of the carrots!

Wendy

7



APPLE CRUMBLE CAKE

Apple cakes are always popular and this one is moist and very more'ish.

For the cake:

175g/6oz butter/margarine plus extra for greasing the tin
350g/12oz Self Raising flour
2tsp cinnamon
175g/6oz light muscovado sugar
3 medium eating apples such as Cox's
100g/4ozdates halved, stoned and finely chopped
50g/2oz-blanched hazelnuts, roughly chopped

For the crumble topping

3 tablespoons apricot jam/compote
50g/2oz-blanched hazelnuts, roughly chopped
(making 100g/4oz of hazelnuts altogether)
50g/2ozplain flour
50g/2oz butter or margarine
50g/2ozdemerara sugar

Heat the oven to 180C/fan 160C/Gas 4. Lightly butter a deep 20cm/8inch loose based or spring form tin. Line the base with baking parchment. Melt the butter in the microwave on high for 30 seconds to a minute. Cool the butter for 5 minutes. Crack the eggs in to the butter and beat well. Mix the flour with the cinnamon and the sugar. Core and cut 2 of the apples (unpeeled) in to bite sized chunks. Mix the apples in to the flour along with the dates and the first 50g/2oz of hazelnuts. Pour the egg and butter mixture in to the flour mixture and gently stir together. Pour in to the prepared tin and smooth the top. Now thinly slice the remaining apple (unpeeled) in to circles, discard the pips, and arrange over the top of the cake. Rub together the crumble topping flour and butter and add the remaining hazelnuts and Demerara sugar. Cover the apple circles on the cake with the crumble mix. Bake for 50 minutes to 1hour until the cake is risen and cooked. Check it is done by pushing a skewer in to the centre. Cool in the tin for 5minutes and then continue the cooling on a wire rack. This cake will keep for up to 3 days.

Note: This cake will be the item at the Horticultural and Craft Show to be made to a given recipe - so try it out now and keep practising!

A BIG apology!

If you tried to make the Tomato Soup cake in the last issue I forgot to list the fat in the recipe! Sorry cake makers but the recipe should have listed 3oz of white Flora type shortening. This should have been creamed together with the sugar. I don't think many of you have tried this one as no one has commented to me on the omission! Hope you all enjoy the apple crumble cake more.

Wendy

17



TOMATO SOUP CAKE

1 small can Tomato Soup 1 cup [6oz] Sugar 1 Free Range Egg
1 tsp Bicarbonate of Soda 1 tsp Baking Powder 1 tsp Cinnamon
1/2 tsp Ground Cloves 1 tsp Nutmeg 9oz Plain Flour
Cream Cheese Filling: Cream together
2oz Cream Cheese 6oz Icing Sugar
1 tbs Soft Butter 1/2 tsp Vanilla Essence

Cream the sugar and fat until fluffy, beat in the egg. Put the bicarb. of soda into the can of soup and add to the creamed mixture. Sift all the dry ingredients together. Add to the 'wet' ingredients and beat together.

Bake in a greased and lined 8" tin at 180 Deg C/370 Deg F for 1 hour. Turn out and cool on a rack. When cold, split the cake and fill with the cream cheese filling or use it as a topping.

Wendy

29



WINTER VEGETABLE & CAERPHILLY CRUMBLE

Taken from the Women's Institute Complete Christmas Cookbook

If you're tired of eating meat, particularly turkey that may still be in your freezers, this vegetarian dish is a delicious alternative. We love it even though we're carnivores! It is a wonderful way of using winter vegetables and is, in our opinion, the tastiest vegetarian dish we have ever eaten. You can vary the vegetable to suit tastes and availability. Eat it on its own or served with any cooked meat.

Serves 6. Preparation time 30-40 minutes. Cooking time 30-40 minutes

1 tablespoon Olive Oil
1 medium Onion, peeled & diced
2 Cloves Garlic, peeled & crushed
3 medium Leeks, trimmed and cut into thick slices
3 medium Parsnips, peeled and cut into 2.5 cm [1"] cubes
1 small Celeriac [or Celery] peeled and cut into 2.5 cm [1"] cubes
275g [9.5oz] Chestnut Mushrooms, halved if large
1/4 pint good Vegetable Stock [or a vegetable stock cube]
300ml [1/2 pint] Dry White Wine
1 heaped teaspoon Cornflour, dissolved in water
150ml [1/4] pint Single Cream
115g [4oz] Cream Cheese [I use garlic & herb cream cheese]
80g [3oz] Caerphilly Cheese, cubed [Lancashire could be used instead]
60g [2.5oz] Parmesan Cheese, freshly grated
60g [2.5oz] Fresh Wholemeal Breadcrumbs

[If you use a large dish, you may feel that you need more breadcrumbs and Parmesan cheese.]

1.       Fry the onion and garlic in the oil until soft but not coloured. Add the leeks, parsnips and celeriac and cook gently for a few minutes. Add the mushrooms and cook for a few more minutes.

2.       Add the stock and dry white wine, bring to the boil and then simmer gently for about 15 minutes until the vegetables have softened but still retain their shape.

3.       Meanwhile, preheat the oven to gas mark 5/190 Deg C or fan oven 170 Deg C. Stir the dissolved cornflour in to the vegetable mixture and continue stirring until thickened. Add the cream, cream cheese and Caerphilly cheese and stir until dissolved.

4.       Spoon into a large ovenproof dish, sprinkle with the Parmesan cheese and breadcrumbs that have been mixed together, then bake in the oven for 30-40 minutes until the sauce is bubbling and top is golden brown.

Judith and Geoff Adam, Flowerdew Cottage

10



AH, YES, CHRISTMAS

Following my father's death in 1936, my half-brother Gerald took it upon himself to look after my mother, sister and myself. Although time leaves a haze on things which happened in the past, there are still plenty of memories to recall. It must have been Christmas 1936 when Gerald booked the family into a house at Seaford in Sussex - full board and we were looked after by the owner.

Mornings were usually a walk along the beach or a trip to the recreational ground for goes on the swings, roundabout or slide and it comes back to me now that both Gerald and my mother had several goes on the slide, which was, of course, only meant for children! I was on the high end of the seesaw, and a lad who had come along on the low, when suddenly his mother called him and he jumped off. I went down with a wallop, winded - a very unpleasant feeling, particularly as the other didn't seem to understand why I was gasping for breath!

We would also go for a walk up Seaford Head, flanked by the cliff. I have been back there more recently, and they seem to have increased the gradient! You may have experienced the same kind of thing.

Before going to see the pantomime in Brighton, we would go to Harris's restaurant for a sausage supper. Theirs was a large family, Harris No. 1, No. 2, No. 3 and so on, all brothers. The pantomime was great with a full orchestra and the story was 'held over' whilst you were entertained by comedians, balancing acts, etc. The compere would come on the stage to remind everyone of the story so far and then the panto would continue.

On another Christmas at Seaford it snowed and Gerald said we should get a toboggan. So off he went to a local carpenter, who said he was sorry but it wouldn't be ready until the next morning. We kids were, of course impatient, so to keep us amused we were taken to the local cinema to see 'Alf's Button Afloat', with Flanagan and Allen. In black and white, of course, it was about Aladdin's lamp which was found melted down and recast as a button. The button had to be polished, so you can imagine the fun they had with that!

Next morning after breakfast, we hurried off to the carpenter's and the snow was still falling. After paying, we hurried off to Seaford Head, where tobogganing was reasonably safe as the land sloped upwards

towards the cliff edge. I think the whole of Seaford had turned out! Grownups and children, as well as dogs, were there, with sleighs, toboggans and even skis, and to jolly things along, Father Christmas came to talk to the children, patting them on the head after asking them what they wanted for Christmas.

I have told you about two Christmases before the War, but there is one particular one after the War that comes to mind. For some reason I decided to have a holiday in your part of Devon and my old schoolday's friend, Bob Becker, who lived at Woodlands, Combe Martin invited me to have Christmas dinner with his family. It was one of the best dinners I've had. We stuffed ourselves silly! Bob's people had farming relatives and friends there and I thought it only right to help with the washing up. When we returned to the living room, they were all asleep and I shall never forget the chorus of snoring or the volume - a good time was had by all!

I hope and trust you all have a wonderful Christmas, but please give a serious thought about the reason we celebrate Christmas. Thanks.

Tony Beauclerk - Colchester.

 

This picture of Christopher Beauclerk's milk float was taken in February 1984, when he was the roundsman at the hamlet of Hardy's Green. He carried crates of milk to the customers as he was unable to get through! The picture, which appeared in the whole of Lord Raleigh's dariy area, was taken by a customer.

Many years ago when I was a student in the east end of London, the person I lodged with used to be a Company Secretary in the City of London, and when it came to Christmas he used to work out his Christmas list by putting his friends under different priced presents; so there were £2.50 friends, there were £5 friends, and there were £10 friends.

This reminded me of O'Henry's story about the young couple who couldn't really afford Christmas presents for each other. The only thing of value was his pocket watch which had been his father's, but it didn't have a chain. She had long, flowing, red hair but no comb to hold her hair in place. Imagine his joy and disappointment when he found a shell comb in the market but could not afford to buy it for her, unless he pawned his watch, which is what he did. At the same time she saw a beautiful watch chain which she could not afford, unless, of course she could sell her wonderful hair to a wig-maker, which is what she did.

Imagine their horror and delight when they faced each other that Christmas Eve. She was left with red stubble on her head, and he was without his watch! Yet, their love for each other had been so great that they had given their most valuable possession for each other, as a token of that love. Monetary value could not compare with the value of their love. 

Our Christmas gifts cannot compare with God's gift to us at Christmas. His love cannot be priced in financial terms, only in the sacrificial love he showed on earth and in his death on the cross. He loves us so much that he gives himself to us in his Son, in that small, valuable baby at Bethlehem. I reckon that that young couple knew something of the value of God's love that Christmas.

37



Recipe for October

FRESH PLUM CAKE

I think this is a lovely time of year and part of the mellow fruitfulness of autumn is usually a glut of plums. This is a deliciously moist cake that lasts for ages:

12oz [350g] Self-raising Flour
1/2 teaspoon Salt
2 teaspoons cinnamon
6oz [175g] hard Margarine or Butter
3oz [75g] + 2 tablespoons Soft Brown Sugar
3oz [75g] Sultanas
1lb Plums
6 tablespoons Golden Syrup
3 Large Free-range Eggs

Sift the flour, salt and 1 teaspoon of the cinnamon into a large mixing bowl. Rub in the margarine/butter using your fingers until the mixture resembles breadcrumbs. Now stir in the sugar and sultanas.

Cut the plums in half and discard the stones, reserving 10 halves for the top. Chop the rest roughly. Put the Golden Syrup and eggs into another bowl and beat together. Now combine the dry ingredients and the egg mixture with the chopped plums.

Spoon the mixture into an 8 inch [20cm] greased and lined cake tin. Arrange the halved plums on the top and sprinkle the remaining 2 tablespoons of brown sugar and the remaining 1 teaspoon of cinnamon.

Bake for approximately 2 hours at gas mark 4, 350 Deg F [180 Deg C] until the cake does not leave an impression when you press it with your fingers.

Allow to cool in the tin. Wrap in foil and leave for two days to mature before eating. It will keep for at least a week and taste better every day!

Wendy

23



RECIPE FOR AUGUST

There are many recipes for Lemon Drizzle Cake but this is the recipe I have made for countless fetes, cake stalls, litter picks, etc. It is very easy and freezes well.

6oz/175g Butter/Margarine
6 oz/175g Caster Sugar
6oz/175g Self Raising Flour
3 Free Range Eggs
Zest of 1 Lemon
Juice of 2 Lemons
1 tablespoon Milk
Icing Sugar

Cream together the butter and sugar until light and fluffy. Add the eggs one by one, with a little of the sifted flour to stop the mixture from curdling. Add the zest of the lemon and beat in. Now fold in the sifted flour with the milk. Spoon into a loose bottomed 8 inch cake tin lined with greaseproof paper.

Bake for 30-35 minutes at 180 Deg /gas mark 4 until firm to the touch. While the cake is baking, warm the juice of 11/2 lemons with 2oz icing sugar until melted. When the cake is cooked, prick it all over while still warm and pour over the lemon syrup.

Allow the cake to cool. Mix 3oz icing sugar with some of the remaining lemon juice until you have a pouring [not too thin] icing and drizzle all over the cake.

Wendy

27



RECIPE FOR JUNE

Date and Orange Loaf

This is a simple, moist and sticky cake and it keeps well - if you can stop everyone eating it!

1 Packet [375g] Chopped Dates
4 fl. oz Water
6 oz [175g] Soft Brown Sugar
Grated Rind of an Orange
8 oz [225g] Self-raising Flour
3 oz [75g] Butter or Margarine
1 Free-range Egg, beaten
1 Rounded teaspoon of Cinnamon
2 tbsp Orange Juice

Put the dates and water in a saucepan and simmer until the dates are pulpy. Add the sugar and stir until dissolved. Remove from the heat and add the butter or margarine, beat well and add the grated orange zest and juice. Allow to cool for a couple of minutes then add the beaten egg and mix again. Sieve the flour and cinnamon together and add a little at a time to the date mixture. Pour into a prepared 1kg loaf tin. Bake for 1 hour and 10 minutes at 350 Deg F, 180 Deg C or Gas Mark 4. Cool on a rack. When cold keep for about 2 days wrapped in tin foil to mature before eating.

Serve the loaf sliced plain or buttered.

* This loaf will be the item at the Horticultural & Craft Show to be made to a given recipe - so try it out now and keep practising!

32



RECIPE FOR EASTER

As it is almost Easter, this is a simple Simnel Loaf Cake. All the ingredients can be purchased at our local village shop - except maybe the Cointreau!

2 Oranges, grated zest and juice

2 tbsp Cointreau [or Vodka]
350g/12oz mixed dried fruit
100g/4oz glace cherries
500g pack marzipan
200g/8oz soft butter, diced
200g/8oz caster sugar
350g/12oz self-raising flour
4 large free-range eggs
2 tbsp milk
Heat oven to 160 Deg C/fan 140 Deg C/gas 3

Soak the mixed fruit and halved cherries in the orange juice and Cointreau/vodka with the orange zest. Grease and line a 2kg loaf tin or halve the mixture for a 1kg tin. Halve the marzipan. Roll half in to a sausage shape and flatten to the shape of the tin.

Beat the butter, sugar, flour, eggs and milk with an electric hand whisk in a bowl until smooth. Stir in the fruit and juice. Spoon in half the mix then cover with the marzipan. Top with the rest of the mix and smooth the top. Bake for 1 hour 50 mins until risen and firm to the touch. Take care when testing with a skewer as the marzipan will be sticky. Cool in the tin and when cold remove the lining paper. Keep wrapped in foil for up to 2 weeks. Decorate on the day you serve the cake.

Mix 5oz icing sugar with the juice and zest of an orange. You need the icing to be runny enough to flow thickly over the cake and drip over the sides. Top with 11 balls made from the remaining marzipan - these represent the 12 Apostles minus Judas. Little yellow chicks and Easter eggs would add the final touch.

Wendy

22



RECIPES

Winter and early spring is a good time for home-grown leeks. This recipe makes a lovely and easy soup with a bit of left over Stilton from Christmas.

 

Leek and Stilton Soup

1/2lb Leeks [weighed after washing and trimming
2oz butter
1 pint vegetable stock
2oz Stilton
1 medium chopped onion
1/4 pint milk
salt and pepper

Slice the washed leeks in to 1 inch slices and sweat them in the butter in a large saucepan on a low heat for about 10 minutes with the lid on. Stir them two or three times during this time. Add the stock and milk and simmer for another 10 minutes with the lid off. Remove from the heat and allow to cool. When cooled blitz in a processor or liquidiser adding the crumbled Stilton. Reheat gently. This is lovely served with crunchy croutons topped with a little more crumbled Stilton and popped in the oven until the cheese is melted.

 

You may like to follow the soup with

Date and Walnut Cake with Brandy Syrup

This is another cake that doubles as a pudding when served warm. It is light and moist and yummy. You can omit the brandy if you must.

2oz [50g] butter or margarine 2oz [50g] golden caster sugar
1 free-range egg beaten 4oz [110g] plain flour
1 tsp baking powder 2oz [50g] chopped walnuts
2
1/2oz [60g] chopped dates 4 fluid oz [110ml] boiling water
1/2
tsp bicarbonate of soda

For the syrup
2oz [50g] sugar 1 dessert spoon butter
3 fl oz [75ml] water 1/2tsp vanilla essence
2 fl oz [55ml] brandy

Place half the dates in a bowl with the bicarbonate of soda and cover with the boiling water. Set aside and allow to cool. Cream the butter and caster sugar together until pale and fluffy and then beat in the egg little by little. Sift the flour with the baking powder and fold in to the butter mix. Next add the nuts and the unsoaked dates followed by the cooled soaked dates along with the water. Fold together until well mixed. Pour into a well greased 7" or 8" loose-bottomed cake tin and bake for 30 to 40 minutes at 190 Deg C or gas mark 5.

Meanwhile prepare the syrup. Boil the water, sugar and butter together for 5 minutes, then add the brandy and vanilla essence.

When the cake is cooked and still hot, prick it all over and pour over the warm syrup.

Eat and enjoy hot or cold.

Wendy

19



SPICED DEVON APPLE CAKE

This cake has gone down well with the litter pickers and I pass on the recipe for you all to try. It is lovely as a cake or served warm as a dessert with cream or custard.

1lbs cooking apples peeled and sliced

6oz butter or margarine 6oz granulated sugar

12oz self-raising flour [sifted] pinch of salt

2 medium or 11/2 large free range eggs beaten

4oz sultanas or raisins 1/2 teaspoon of cinnamon

2oz Demerara sugar

icing sugar and extra cinnamon to dust

Melt the butter/margarine in a large saucepan. Remove from the heat and add the granulated sugar, sifted flour, salt and the egg and using a wooden spoon stir everything in to a staff smooth dough.

Now place roughly two-thirds of the dough in to an 8" greased cake tin with a loose bottom. Press out the dough to cover the bottom evenly. Mix together the apples, sultanas/raisins and the cinnamon and place in the cake tin. Sprinkle over the sugar and level the surface as much as possible. Place the remaining dough in the tin and spread using your knuckles [it does not matter if there are a few gaps, but try to cover the edges]. Bake for 50-55 minutes at gas 5, 375 Deg F [190 Deg C]. Leave to cool for 10 minutes in the tin. Remove from the tin and dust thickly with more cinnamon and icing sugar. Eat hot or cold and enjoy!

Wendy

21



YORKSHIRE YUMMIES!

The good old fashioned parkin is a rather filling moist ginger cake made with oatmeal and treacle and usually served cut in squares. Originating in Yorkshire, It is ideal fodder in the 'parky' weather November brings and is traditionally eaten on Bonfire Night.

4 oz lard or margarine 4 oz sugar 1 egg
4 oz golden syrup 4 oz black treacle tsp. bicarb of soda
8 oz plain flour 8 oz med. oatmeal pinch of salt
4 tsp. ground ginger 2 tsp. ground cinnamon

Oven: 300 Deg F [150 Deg C] or gas mark 1

Melt the fat and add the syrup, treacle and sugar, warm over a very low heat until the sugar begins to dissolve - avoid heating the mixture - keeping the saucepan warm rather than hot. Sieve the dry ingredients, make a well in the centre and gradually beat in the liquid from the saucepan and the beaten egg. Mix to a soft consistency, adding a little milk if required. Pour into a greased, flat tin so that the mixture is 1" in depth. Bake for 1 hour and then partly cool it in the tin. Turn out to finish cooling. Serve it cut in squares.

Parkin should be moist, bake for 5 minutes less - it tastes awful if burnt!

28