Rock Drops
7oz (200g) plain flour
2 tspn baking powder
4 oz (100g) butter..cut into small pieces
3 oz (75g) demerara sugar
5 oz (125g) mixed dried fruit..
(I used a combination of Sultanas, cherries apricots, cranberries I also put in a few walnuts)
I beaten egg
2 tbspn milk
Lightly grease a baking/ cookie tray
Sieve the flour and baking powder together into a mixing bowl. Rub in
the butter with your fingers until the mixture resembles breadcrumbs
Stir in the sugar and mixture of fruits
Add the beaten egg and the milk into the mixture and bring together to form a soft dough
Spoon 8 mounds of the mixture on to the baking tray, making sure that
they are spaced well apart as they will spread during cooking
Bake in a preheated oven 200 C/400 F/GM6, for about 15-20 minutes until firm to the touch when pressed with a finger
Remove the rock drops from the baking tray. Either serve piping hot
from the oven or transfer to a wire rack and leave to cool before
serving.
These are very easy to make and I can confirm that they wont be in the cake tin for long!!!
Mincemeat Slices
These can also be just as tasty with Jam or Lemon Curd in the middle..
Mincemeat Slices
6oz butter
6oz soft brown sugar
8oz Self Raising Flour
4oz oats
half a jar of mincement
1oz sultanas
Gas Mark 6 / 200c / 400f .. cook for 25 - 30 mins
Cream
butter and sugar together and then add flour and oats, stir until
mixture forms rough breadcrumbs, sprinkle half the mixture over the base
of a baking tin - lightly press down - spread mincement, and sultanas
over the base and then sprinkle over the remaining mix, bake for 25 - 30
mins or until golden - allow to cool and then cut into slices
Recipe for Sponge Cakes
6oz Self Raising flour
1 teaspoon baking powder
6oz caster sugar
6oz butter or soft margarine
3 eggs
1 teaspoon vanilla extract
Gas Mark 5/6 - 200c / 400f bake for 15- 20 mins
I
use the no nonsense method, put all the ingredients in a bowl and mix
with a hand mixer until well mixed, put into muffin cases in a muffin
tin and bake for the time above ...
Butter Icing
2oz butter
4oz icing sugar
half teaspoon vanilla extract
Mix all ingredients together until nice and creamy
Cut
off the top of the sponge cakes, put on a little jam and then top with
the butter cream and finish with a shaking of icing sugar..
Banana and Raisin Loaf
Banana and Raisin Loaf
8oz Wholemeal Self Raising Flour
4oz butter
3 oz caster sugar
5oz Raisins
2 bananas, mashed roughly
2 eggs, beaten
2 tbsp honey
Gas mark 3, 160 C/ 325 F
Grease a 2lb loaf tin and line with grease proof paper, (I use a greaseproof liner)
Put flour in a bowl with butter and rub with fingertips until resembles fine breadcrumbs
Stir the sugar, raisins, beaten egg and honey into the dry ingredients.
Mix together to form a soft dropping consistency.
Spoon the mixture into the prepared loaf tin, level the surface with the back of a knife.
Bake in the preheated oven for about an 1 hour or until golden and a fine metal skewer inserted into the centre comes out clean.
Leave the loaf to cool in the tin then transfer to a wire rack.
The loaf can be served warm or cold cut into slices
The loaf will keep for several days if stored in an airtight container and keep in a cool, dry place.
Bakewell Tarts
Pastry
4oz plain flour
2oz butter
about 5 tablespoons cold water
Rub flour and butter together to resemble breadcrumbs bind together with
the water to form a ball, put in fridge for about half and hour.
Roll out and either line a baking tin or put in patty tins.
Put Jam in the bottom of the pastry case.
Sponge Cake for middle of Tarts
2oz Self Raising flour
1oz Ground Almonds
1 egg (beaten)
2oz Caster Sugar
2oz Margarine
1 tablespoon milk
Mix all ingredients together and put on top of the jam. Bake in a preheated oven Gas Mark 6 200 C or 400 F
Icing for top of tarts
4oz Icing Sugar
Vanilla Extract
1 teaspoon Butter
Beat all ingredients together with warm water until smooth and when the
tarts are cold spread over the top finishing them off with half a
cherry.
Sponge
8 oz Self Raising Flour
1 teaspoon baking powder
6oz Caster Sugar
6oz soft margarine
3 eggs
3 tablespoons milk
1 teaspoon Vanilla Extract
Sieved the flour and baking powder together, add all other ingredients together and mix well together with a hand mixer
Line two sponge tins with greaseproof paper and divide mixture into them and bake in a preheated oven for 25mins at Gas Mark 5
Butter Icing
3oz butter
3oz icing sugar
1 teaspoon butter
Beat all ingredients together and when smooth spread, one half with the
butter cream and one half with jam and put both together.
Icing for top of cake
6oz icing sugar
teaspoon vanilla extract
teaspoon butter
warm water to mix
Sift icing sugar and add other ingredients and beat together, spread over top of sponge cake and add decoration of your choice.
Oatie Biscuits
6oz Self Raising Flour
6oz Oats
6oz Hard Margarine
6oz Caster Sugar
2oz Golden syrup
pinch of Bicarbonate of Soda
Roll into ball the size of walnuts and put on well greased baking trays,
lightly press with a fork before baking in a preheated oven Gas Mark
4-5 for 15 - 20 mins..
I like to press the biscuits again when they come out of the oven but that is my choice it is not in the recipe.
Homemade Crumpets
Home Made Crumpets
8oz plain flour (sifted)
quarter teaspoon of salt
half a teaspoon sugar
1 tablespoon fast action dried yeast
quarter pint warm milk
quarter pint warm water
vegetable oil
4 crumpet rings or plain pastry cutters well greased
Place the flour and salt into a large bowl and stir in sugar and yeast making a well in the centre.
Pour
in the warm milk and water and mix to give quite a thick batter. Beat
well until completely combined and cover with a tea towel or cling film
Leave in a warm place to rise
for about an hour until it's a light, spongy texture, stir well to knock
out any air and pour into a large jug.
Heat a non-stick frying pan over
a very low heat with a drop of oil. Wipe the pan with kitchen paper to
remove excess oil. Sit the greased crumpet rings in the pan and leave
to heat up for a couple of minutes.
Pour enough mixture to fill the
rings just over halfway up the sides. Leave to cook until plenty of
small holes appear on the surface and the batter has just dried out.
This will take about 8 - 10 mins
Remove the rings and turn over the crumpets to cook for a further minute or two on the other side.
Put crumpets on a a wire rack to coo.
Fruit and nut buns
6oz Self Raising flour
6oz caster sugar
6oz margarine
3 eggs
6oz of any mixed fruit (sultanas, cranberries, cherries, apricots and a few walnuts)
Put all ingredients in a mixing bowl and mix throughly bake in a preheated oven for 20mins
Gas Mark 6
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