[ Back ]
Apple Crumble Ingredients: 4 lbs granny smith apples, peeled,cored and sliced 1 cup sugar 2 cups all-purpose flour 4 ounces butter or margarine 1 teaspoon cinnamon 1 pinch salt 12 servings 45 minutes 15 mins prep 1. Preheat oven to 400°F, Place sliced apples in a greased 13" X 9" dish. 2. Sprinkle 1/2 cup of sugar and 1/2 tsp of the cinnamon over fruit. 3. In a medium bowl, stir together flour, remaining 1/2 tsp cinnamon, and salt. 4. Rub butter into flour until mixture resembles breadcrumbs. 5. Stir in remaining 1/2 cup of sugar. 6. Sprinkle over fruit. 7. Bake at 400 F for 30-45 minutes, or until top is lightly browned. Lardy Cake Ingredients: for the dough 1 lb strong white flour extra white flour, for dusting 1 teaspoon salt 1 ounce caster sugar 1 (0.25 ounce) packet fast-rising active dry yeast 1/2 ounce lard 10 fluid ounces tepid water oil, for greasing for the filling 3 ounces lard 2 ounces butter extra butter, for greasing 8 ounces mixed dried fruit (currants, raisins, sultanas, candied peel) 3 ounces light muscovado sugar for the glaze 1 tablespoon caster sugar 1 tablespoon boiling water 1 9x12 loaf 3 hours 30 minutes 30 mins prep Change to: 9x12 loaf US Metric 1. Mix the flour, salt, sugar and yeast in a bowland rub in the lard. 2. Make a well in the middle and pour in the water, bit by bit- mix to a soft dough. 3. Turn out onto a floured surface and knead until smooth and elastic. 4. Place in an oiled bowl& cover with oiled clingfilm; Leave to rise for about 1 hours or until doubled in size. 5. Turn out onto a floured surface and roll out to a rectangle about 1/4 in thick. 6. Dot the surface with about 1/3 each of the lard, butter, dried fruit and sugar. 7. Fold into three, bringing one end up and the other end down (or to the left and right) Seal the edge to trap the air and then give the dough a quarter turn. 8. Repeat with the remaining fat, fruit and sugar. 9. Lightly butter a 9in by 12 in roasting tin, lightly roll out hte dough to fit and place the dough in the tin. 10. Cover with oiled clingfilm and leave to rise until doubled in size (about 30 mins). 11. Score the top of the dough in a criss-cross pattern and bake in a preheated oven at gas mark 6/200 degC/400degF for about 30 mins until well risen and golden brown. 12. Leave to cool in the roasting tin for about 10 mins- this is to let the cake soak up the sugar/fat mixture that will have run out. 13. Dissolve the caster sugar in the boiling water& brush on top of the loaf. 14. Eat when cool. Impossible Pie Ingredients: 4 eggs 2 ounces margarine or butter 8 ounces sugar 2 1/2 ounces plain flour 1/2 teaspoon baking powder 10 fluid ounces milk 1/2 teaspoon vanilla essence 2 ounces coconut 1 1/2 pints 1 hour 15 minutes 15 mins prep 1. Put all of the ingredients in a mixer or blender& mix until fully mixed. 2. Grease a deep dish (to hold 30 fl oz= 1 1/2 UK pints~ 1 US quart)& put the mixture in the dish. 3. Bake in a moderate (gas mark 4, 160degC, 350degF) oven for 1 hour. Dad's Fruit Cake 8 ounces flour 4 ounces margarine or shortening or butter 4 ounces soft brown sugar 2 eggs 2 tablespoons milk 1/2 teaspoon mixed spice 2 cups dried fruit (sultanas, raisins, currants, candied dried peel,......) 1 loaf 2 hour 35 minutes 20 mins prep 1. Put everything*except* the milk and the fruit in a food mixer and mix well for about 5 minutes- the mixture will be quite stiff. 2. Add milk and mix well. 3. Mix in fruit by hand. 4. It's normally easier to add the fruit a little bit at a time. 5. Bake in the top of a preheated oven at gas mark 4, 180 degC, 350 degF for about 1 1/4 hours. 6. Check after 1 hour- if a knife poked into the cake comes out clean, the cake is fully cooked. English Shortbread Ingredients: 1 cup butter, plus (no substitutes) 2 tablespoons butter 1/2 cup sugar 3 cups all-purpose flour 1 teaspoon sugar, for sprinkling (optional) 12 servings 30 minutes 10 mins prep 1. Preheat oven to 375°F. 2. Mix the butter and sugar together until light and creamy. 3. Gradually work in the flour (Mixture will be crumbly). 4. Press mixture into a greased 9" x 13" pan. 5. Prick all over with a fork (Dip fork in some flour before pricking shortbread). 6. Sprinkle with a teaspoon of sugar (Optional). 7. Put into oven for about 20 minutes, or until pale golden. 8. When cool, cut into bars. Mini Jam Tarts Ingredients: For Pastry 4 cups all-purpose flour 1/4 teaspoon salt 8 ounces butter or margarine 3 tablespoons sugar 2 egg yolks 6-7 tablespoons cold water For Filling any type jam 68 tarts 28 minutes 20 mins prep 1. Preheat oven to 400°F, and in a large bowl, stir together flour and salt. 2. Rub in butter until mixture resembles breadcrumbs. 3. Stir in the sugar. 4. Add egg yolks and water, and mix to a firm dough. 5. Knead dough a few times while still inside bowl. 6. Break off pieces of dough, and form into 1/2-inch balls. 7. Press into bottom and sides of mini-muffin trays. 8. Fill each pastry case with about 1/2 teaspoon of jam, and bake for 7-9 minutes. Apple and Ginger Squares Ingredients: 3 granny smith apples 3/4 cup butter or margarine 1 cup packed soft brown sugar 3 large eggs 2 tablespoons golden syrup 2 cups self-rising flour 1 1/2 teaspoons ground ginger 3/4 teaspoon ground cinnamon whipped cream, for decoration 12 servings 1 hour 15 mins prep 1. Preheat oven to 350°F, Grease and flour an 8-inch square cake pan and set aside. 2. Peel, core and chop the apples. 3. In a bowl, cream butter and sugar until light and fluffy. 4. Beat in the eggs and syrup. 5. Sift flour, ginger and cinnamon, and fold into creamed mixture with the apples. 6. Put mixture into prepared pan, and bake for 40-45 minutes, or until cooked. 7. May be cut into slices, or left as a cake and decorated with whipped cream and sprinkled with cinnamon. Orange Parfait Ingredients 1 (3.5 ounces) package vanilla pudding mix 1 3/4 cups orange juice 1 cup low-fat vanilla yogurt 2 tablespoons orange zest (remember her trying to figure out how to grate zest?) 1/4 cup crushed ginger snaps fresh berries (to garnish) (optional) 4 servings 20 minutes 10 mins prep 1. In a medium sauce pan, combine the pudding mix and orange juice. 2. Cook over medium heat, stirring constantly until the mixture comes to a full boil. 3. Remove from heat and place in the refrigerator until completely chilled. 4. In a large bowl, combine the chilled pudding, orange zest, and low-fat yogurt. 5. Place a spoonful of the mixture into a parfait glass OR Sugar Cage (see recipe#83770). 6. Sprinkle 2 Tablespoons of crushed cookies on top and continue layering the pudding and cookies until the sugar cage is full. 7. Garnish with fresh berries and serve. Sugar Cages Ingredients: 2 1/2 cups sugar 2/3 cup light corn syrup 1/2 cup water cooking spray 4 sugar cages 23 minutes 15 mins prep 1. Put sugar, corn syrup, and water in a 2-quart saucepan over medium-high heat. 2. Insert a thermometer and cook the sugar mixture until it reaches 311 degrees Farenheight. 3. Remove from the heat and pour into a medium microwaveable bowl. 4. Lightly coat bowl that matches whatever you're placing the sugar cage over with cooking spray. 5. Dip the prongs of a fork into hot sugar. 6. This is the hard part: carefully but quickly wave the fork over the inside of the bowl, allowing the sugar to drip off fork in long, thin strands. 7. Try to do the strands evenly on the sides and bottom of the bowl. 8. Making sure to come all the way to the rim, but not so thick that you can't see the bowl through the sugar. 9. Using a sharp knife, slice the edge of the cage clean by scraping the blade of the knife along the rim of the bowl. 10. Let cool for 5 minutes. 11. To get the cage out: place your thumbs on the outside of the bowl and your fingers on the inside of the sugar cage. 12. Gently pull the cage loose from the side and bottom of the bowl. 13. Apply this same pressure all around the inside of the bowl. 14. After the cage out of the bowl place it over the dessert. 15. WARNING: If the sugar is still too warm, the cage will begin to collapse. 16. You should let the cage cool completely first before removing it. 17. This will make sure it keeps its shape. Bread and Butter Pudding Ingredients: 10 slices stale bread (I often use french sticks and leave the crusts on) 3 ounces butter 3 tablespoons sugar 4 ounces raisins or sultanas (or a mixture) 3 eggs 1 teaspoon vanilla extract 1 pint milk 1/4 pint cream 2 teaspoons freshly grated nutmeg 6 servings 4 hours 30 minutes 30 mins prep 1. Grease a large ovenproof casserole dish with some of the butter. 2. Slice the bread and butter it. 3. Place them in layers in the bowl, sprinkling the fruit on top of each layer. 4. Whisk the eggs. 5. Whisk the milk, cream, sugar and vanilla essence. 6. Combine the eggs and the milk mixture. 7. pour on top of the bread and fruit and leave to soak for about 2 hours, (until the bread is saturated). If there isn't enough liquid to cover the bread, add more milk and/or cream. 8. Sprinkle the top with grated nutmeg. 9. Bake in a medium oven for approximately 1 hour. 10. The top should be golden brown, and the pudding will rise. 11. Serve. Apple and Raspberry Cake Ingredients: 2 cups self-rising flour 1 teaspoon baking powder 1/3 cup butter, cut into small pieces 1/3 cup sugar 1 3/4 ounces dried apples, chopped 5 tablespoons raisins 2/3 cup hard apple cider or apple juice 1 egg, beaten 6 ounces raspberries 8 servings 45 minutes 5 mins prep 1. Preheat oven to 375F. 2. Grease an 8-inch pan and line it with parchment paper Sift the flour and the baking powder into a mixing bowl and rub the butter in with you fingers or cut it in with a pastry cutter or two knifes Stir in the sugar, chopped dried apple, and raisins. 3. Pour in the cidar and egg and mix together until thoroughly combined. 4. Gently stir in the raspberries Pour into the perpared baking pan and bake for 40 minutes or until risen and lightly golden Let the cake cool in the pan, then turn out onto a wire rack. 5. Let stand and cool completely until cold before serving. British Cream Buns Ingredients: 4 cups unbleached all purpose flour 2 ounces salted butter 1/3 cup granulated sugar 2 teaspoons active dry yeast 1 cup warm water 1/2 cup warm whole milk 1/2 teaspoon salt (dissolved in the milk) Wash 1 beaten egg yolk 1 teaspoon cold water Mock Cream 1/3 cup water 1 cup sugar 4 ounces butter 1 teaspoon vanilla 1 dash salt, if desired 12 servings 3 hours 15 minutes 15 mins prep 1. Sift the dry yeast with the flour and sugar. 2. Rub the butter into the dry mixture until you a fine crumb type mixture. 3. Add the warm water and warm milk and salt combined together, into the dry mixture. 4. Combine until a soft dough. 5. Place onto a lightly floured board and knead 8 minutes. 6. Of course all the above can be done in your electric mixer with a dough hook as you would any bread dough. 7. Put dough into light oiled bowl, cover and let stand in a draft free warm area for 2 hours or until doubled. 8. Punch dough down. 9. Place again onto a board and knead by hand 4 minutes. 10. Divide into 12 portions for the buns. 11. Knead each portion into a nice round bun, and place onto a greased cookie sheet. 12. Leaving enough room for rising in between. 13. Set aside covered in a warm place until about 1/2 doubled in size or about 15 to 20 minutes. 14. Brush with beaten yolk and water combined into a wash. 15. Bake in a hot oven 450 degrees oven for 10 minutes. 16. Reduce heat to 350 degrees for the last 15 minutes. 17. Total baking time 25 minutes. 18. OR until Golden brown-- Place on a wire rack to cool. 19. When cold slit each bun and place in mock cream and a dab of lemon curd lengthwise in and along the slit. 20. Dust all over with powdered icing sugar-- These are not sweet buns-- for added sweetness can place a jam of choice into the cut, with the cream. 21. Mock Cream. 22. Make a sugar syrup with the water and sugar in a saucepot. 23. Just dissolve and bring to a boil and boil three minutes. 24. Remove from heat and cool completely. 25. When syrup is cold, beat the butter with the vanilla for a long time until it is white in colour and fluffy. 26. Gradually while mixer is still beating pour in the cold syrup, beat constantly. 27. Fill buns with the mock cream, or use ontop of tarts of choice. Nottingham Pudding....apple and Custard Ingredients: 6 medium apples (pinks, are the ones I use) 3 ounces butter 3 ounces white sugar 1 dash nutmeg 1 dash cinnamon 6 tablespoons all-purpose flour 1/4 cup cold water 3 large eggs 1 dash salt 1 cup whole milk (or enough to make a smooth creamy thick batter.) 6 servings 55 minutes 10 mins prep 1. This recipe really has no amounts,,,water or milk I put in the 1/4 cup as a example. 2. Peel and core apples. 3. Cream the butter and sugar well. 4. Add a dash each of nutmeg and cinnamon. 5. Fill the centre of each apple with sugar butter mixture. 6. Place in a well buttered oven proof dish. 7. I usually find one that holds the apples side by side touching each other, helps to keep their shape. 8. Blend the 6 tablespoons of flour with a little cold water. 9. Add the beaten eggs to it beating well. 10. Add a dash salt. 11. Add sufficient amount of milk to make a thick creamy batter. 12. Pour all over the apples and bake 400 degrees F. 13. for 40 minutes-- Remove and serve-- tips and hints-- can double the custard part for more baked custard. 14. Or you can also make a pouring milk sauce with birds eye custard power and sugar. Devonshire Chocolate Sponge Ingredients: 110 g margarine 110 g sugar 1 tablespoon treacle 2 eggs 100 g plain flour (all purpose) 2 tablespoons cocoa powder 1 teaspoon baking powder 1 teaspoon instant coffee powder 6 tablespoons milk Topping/Filling 60 g margarine 2 tablespoons cocoa powder 1 tablespoon treacle 1/2 teaspoon vanilla extract (or essence) 6-8 servings 50 minutes 30 mins prep 1. Preset oven to 190C (375F). 2. Grease two 18cm (7 inch) sponge tins. 3. In a small mixing bowl, and using electric beaters, cream margarine, sugar and treacle. 4. Add eggs and mix until combined. 5. Into a separate bowl sieve flour, cocoa, baking powder and coffee. 6. Add dry ingredients, a bit at a time, to margarine/treacle mixture alternating with the milk and beating after each addition. 7. Beat until combined. 8. Divide mixture evenly between sponge tins and bake on the middle shelf of the oven for 20 minutes. 9. When cooked, remove from oven and turn carefully onto racks to cool. 10. Meanwhile, make the topping/filling: Add a small amount of boiling water to a small saucepan and set over a very low heat. 11. Place all topping/filling ingredients into a heatproof glass bowl and set the bowl over the the saucepan (or use a double boiler). 12. With electric beaters, cream the ingredients (this won't take very long). 13. Cover and place topping/filling into the refrigerator until cake is completely cool. 14. Remember the topping is not supposed to be sweet- don't judge the taste until you've tried it on the cake. 15. When the cake and topping/filling are both cool, sandwich the two sponges together with the filling then use the other half to ice the top. 16. Tip: Run a spatula under some hot water, dry, then use immediately to smooth the topping. Bath Buns Ingredients: Batter 150 g plain flour 1 teaspoon superfine sugar (caster sugar) 2 teaspoons dried yeast (or 1/2 oz fresh yeast) 150 ml milk, handhot (110-125F) 150 ml water, handhot (110-125F) Dough 300 g plain flour 50 g butter, diced 2 eggs, beaten 75 g superfine sugar (caster sugar) 175 g sultanas (or raisins) 50 g cut mixed peel Egg Glaze 1 egg 1 teaspoon superfine sugar (caster sugar) 1 tablespoon water 40 g lumps of sugar or sugar cubes, crushed coursely 12 buns 2 hours 15 minutes 2 hr 0 mins prep 1. Place the batter ingredients (flour, sugar, yeast, warm milk and water) in a large bowl and beat with a wooden spoon, or on low in a mixer. 2. Leave in a warm place until frothy for about 20 minutes. 3. If you use Fast Action, breadmaker, or quick yeast, omit the"leave until frothy" step. 4. For the dough, place the flour in a bowl and rub in the butter until it resembles fine breadcrumbs. 5. Add the flour and butter mixture, eggs, sugar, sultanas and mixed peel to the batter. 6. Beat well for about 10 minutes (this is a lot easier with an standing mixer!) Cover (with plastic wrap or a clean damp tea towel) and leave to rise for 1 1/2 hours or until dough has doubled. 7. Pre-heat oven to 220F/425F/Gas mark 7 and lightly butter or grease 2 baking sheets. 8. Beat the dough well for a few minutes, place large tablespoonfuls/globs of dough on the baking sheets (6 per sheet). 9. Cover (if you use plastic wrap, remember to oil it before hand!) and leave in a warm place for 30 minutes until doubled in size. 10. Place egg glaze ingredients in a bowl and beat until well combined. 11. Uncover buns and brush with egg glaze, then sprinkle with the crushed sugar lumps. 12. Bake for 15 to 20 minutes. 13. Leave to cool on wire rack. 14. You can also replace the sultanas and mixed peel with 225g mixed dried fruit, as long as it contains some mixed peel. |
