Index

Flapjack
Ginger Cake
Ginger Loaf
Scones
Teabread
Mrs Maligrandi's Biscuits
Mincemeat Shortbread
Harverst Fruit Loaf
Marmalade Gingerbread
Chocolate Oat Crunchies
Oat And Orange Tea Loaf
Mince Pies
Fruit And Oat Slices
Whisked Sponge
All In Fruit Cake
Chocolate cake

Flapjack

125g (4oz) Margarine
125g (4oz) Soft Brown Sugar
75g (3oz) Golden Syrup
250g (8oz) Rolled Oats

1. Melt the margarine with the sugar and syrup, then stir in the rolled oats and mix thoroughly.
2. Turn into a greased shallow 20cm (8 inch) square tin, and smooth the top with a palette knife.
3. Bake in a preheated moderate oven, 180C (350F), Gas Mark 4, for 25 to 30 mins until golden brown.
4. Cool in the tin for 2 mins, then cut into fingers. Cool completely before removing.


Ginger Cake

50g (2oz) Margarine
75g (3oz) Sugar
1 Small Egg
1 level tsp Bicarbonate of Soda
150ml (5fl oz) Milk
125g (4oz) Black Treacle (2 tblsp)
250g (8oz) Plain Flour
1 tsp Ginger
1 tsp Cinnamon or Mixed Spice

1. Cream the margarine, sugar and egg together.
2. Dissolve the bicarbonate of soda in the milk then add the treacle (slightly warmed).
3. Gradually add the flour, ginger and cinnamon or mixed spice until the mixture is smooth.
4. Spoon into a 15-18cm (6-7 inch) tin. Bake at 150 deg C (300 deg F), Gas Mark 2, for 1 hour.


Ginger Loaf

(Makes 2 x 1lb loaves)

450g (1lb) Plain Flour
250g (8oz) Brown or White Sugar
450g (1lb) Golden Syrup
3 eggs
250g (8oz) Margarine
4 tsp Ginger
300ml (10fl oz) Milk
2 level tsp Bicarbonate Of Soda

1. Melt the sugar, fat and syrup together in a pan. Then put into a basin and allow to cool slightly.
2. Add 3/4 of the flour (mix with a metal spoon). Add the eggs then the rest of the flour.
3. Mix the milk and bicarbonate of soda together then add them in.
4. Bake at 180 deg C (350 deg F), Gas Mark 4, for 50mins.


Scones

250g (8oz) Self Raising Flour
1 tsp Baking Powder
50g (2oz) Butter or Margarine
25g (1oz) Caster Sugar
75g (3oz) Currants or Sultanas
120ml (4fl oz) Milk
Milk to Glaze

1. Sift the flour and baking powder into a bowl and rub in the fat until the mixture resembles breadcrumbs. Stir in the sugar and fruit, add the milk and mix into a soft dough.
2. Turn onto a floured surface, knead lightly then roll out to a 2cm (3/4 inch) thickness. Cut into 5cm (2 inch) rounds with a fluted cutter.
3. Place on a floured baking sheet and brush with milk.
4. Bake in a preheated hot oven, 220 deg C (425 deg F), Gas Mark 7, for 12 to 15 mins. Transfer to a wire rack to cool.


Teabread

300g (10oz) Dried fruit
210g (7oz) Soft Brown Sugar
300ml (1/2pt) Cold tea
300g (10oz) Self raising flour
1 Egg

1. Soak the fruit and sugar in the cold tea overnight.
2. Stir in the flour and the egg.
3. Cook in a greased loaf tin (2lb) at 180 deg C for 1 1/2 hours. Turn out and cool on wire rack.


Mrs Maligrandi's Biscuits

150g (5oz) margarine
1 large egg (size 2)
225g (8oz) self raising flour
150g (5oz) sugar
125g (4oz) desiccated coconut

1. Mix ingredients together in above order then knead at the final stage into a ball of dough. Flour board and roll out half mixture at time to 1/4 inch thickness. Cut out. Place on greased baking tray for 25 mins at Gas 3, 160 deg C (325 deg F).


Mincemeat Shortbread

100g (4oz) butter or margarine
1 tbsp mincemeat
100g (4oz) plain flour
50g (2oz) icing sugar
50g (2oz) cornflour

1. Cream together the butter and mincemeat. Mix in the flour, icing sugar and cornflour, and knead to a soft dough. Press in to a 18cm (7inch) flat tin and prick with a fork. Bake at 160 deg C (325 deg F), Gas Mark 3, for 45mins. When cool, dredge with caster sugar and wrap in coloured cellophane. Can be kept for about 1 week in an airtight container. Make a 18cm (7inch) round.


Harvest Fruit Loaf

100g (4oz) margarine
100g (4oz) caster sugar
2 eggs, standard
1/4pt milk (less 2tbsp)
325g (12oz) mixed fruit
225g (8oz) self-raising flour
1 level tsp mixed spice
walnut halves (optional)

1. Place all ingredients except walnut halves in mixing bowl. Beat with a wooden spoon until well mixed (2-3mins) (Use mixer). Place in a greased and bottom lined 2lb loaf tin. Smooth top. Place on walnut halves. Bake in oven at 160 deg C (325 deg F), Gas Mark 3, on middle shelf for 1 1/2 - 1 3/4 hours. Leave to cool for 10mins. Turn out and cool on wire tray.


Marmalade Gingerbread

250g (8oz) self-raising flour
1 beaten egg
90g (3oz) butter or margarine
2tsp ground ginger
1tsp ground cinnamon
150g (5oz) golden syrup
250g (8oz) chunky marmalade
2tbsp hot water
a pinch of salt

1. Preheat oven to 170 deg C (325 deg F), Gas Mark 3. Grease a 20cm (8in) square cake tin. Line it with greaseproof paper.
2. Cut up the butter. Put it in a saucepan with the syrup. Melt them over a low heat.
3. Sift the flour, ginger, salt and cinnamon into a bowl. Make a hollow in the centre.
4. Slowly pour the syrup mixture into the hollow, stirring in the flour from the sides as you do so. Add the marmalade, egg and water and mix everything together.
5. The mixture should be soft and drop off a spoon easily. If it is stiff, add more water.
6. Pour the mixture into the cake tin and spread it out evenly with a knife.
7. Bake the cake on the centre shelf of the oven for an hour.
8. The cake is done when it is golden brown and the centre feels springy to the touch. If you push a skewer into the centre of the cake it should come out clean.
9. Let the cake cool in the tin for 15mins then turn it out on to a wire cooling rack.


Chocolate Oat Crunchies

Makes 20 250g (8 oz) plain chocolate
50g (2 oz) butter
1 tbsp clear honey
250g (8 oz) Sainsbury's Crunchy Oat Cereal
40g (11/2 oz) desiccated coconut

1. Melt together chocolate, butter and honey in a bowl over a pan of hot water.
2. Add cereal and coconut, mixing well.
3. Spoon into paper cake cases and leave to set.


Oat And Orange Tea Loaf

175g (6 oz) Crunchy Oat Cereal
175g (6 oz) soft brown sugar
125g (4 oz) self raising flour, sifted
125g (4 oz) wholemeal flour, sifted
50g (2 oz) sultanas
2 tsp baking powder
1 tsp mixed spice
175ml (6 fl oz) orange juice
1 egg, size 3, beaten

1. Mix all dry ingredients in a bowl and beat in orange juice and egg.
2. Turn into a greased 1kg (2 lb) loaf tin and bake in a preheated oven 180 deg C, 350 deg F, Gas mark 4 for approximately 1 hour until golden brown.
3. When cold, slice butter well.


Mince Pies

250g (8oz) plain flour
125g (4oz) margarine
pinch of salt
4 tbsp cold water
250g (8oz) mincemeat

1. Light oven 200 deg C, Gas mark 6.
2. Make pastry. Collect 1/2 basin of cold water. Sieve flour and a pinch of salt into mixing bowl. Add margarine. Cut up and rub in with the fingertips until like dry breadcrumbs. Using the back of a knife clean mixture from fingertips. Make a well in the centre of the mixture and add 4 tbsp of water. Mix together first with a knife then with one floured hand and bring to a firm dough. Knead well. Put in the fridge for 3 mins to harden the fat and to lessen the shrinkage of the pastry when it is cooked.
3. Roll out pastry in short sharp strokes to an even thickness. Run a pallet knife under the pastry before cutting out.
4. Flour cutters and cut out 12 lids first from the first rolling. Cut as many bases as possible from the first rolling then gather up ends of pastry, knead well together, roll out and cut out until all the pastry is used up. 5. Turn pastry bases over and ease gentle into tins.
6. Put 2 tsp of mincemeat in the centre, press on pastry lids and make a cut in the pastry lids.
7. Put in the oven and cook for 15-20 mins.
8. Allow to cool ,for 2 mins before easing sides with a round bladed knife and putting onto cooling tray.
9. Serve hot with sieved icing sugar.


Fruit And Oat Slices

100g (4oz) plain flour
50g (2oz) wholemeal flour
100g (4oz) oats
100g (4oz) brown sugar
125g (5oz) margarine
100-150g (4-6oz) dates, raisins, apricots or other dried fruit

1. Put oven on 190 deg C, 375 deg F, Gas mark 5.
2. Grease a 17.5cm, 7inch square, shallow tin.
3. Put the fruit into a bowl and cover with boiling water.
4. Put all the other ingredients into a mixing bowl and rub the fat in.
5. Put half the mixture into,the tin. Press it down firmly.
6. Drain the fruit and spread it in the tin.
7. Cover with the rest of the mixture.
8. Cook for 25mins until crisp and brown.
9. Cut into 12 fingers while still hot, but leave in the tin until cool.


Whisked Sponge

3 eggs
90g caster sugar
1/4 tsp vanilla essence
90g self raising flour (15g cocoa and 75g flour)
3 tbsp jam
3 tsp caster sugar to dust

1. Light oven, 200 deg C, Gas mark 6.
2. Cut 2 circles of greaseproof paper to fit the base of 2 17.5cm, 7inch tins. Secure paper with a little fat then lightly grease paper and sides.
3. Make sponge mixture. Sieve flour and a pinch of salt onto a plate. Crack eggs into a mixing bowl then add sugar. Whisk until it has quadrupled in size. The mixture should be thick and creamy. Remove the whisk, add flavouring and flour all in one go. Fold in the flour gently with a spatula.
4. Lift the bowl and pour the mixture equally into 2 tins. Tip the tins to level the mixture. Cook for 15mins.
5. Test the sponge by lightly touching the centre and if it is cooked the mixture will spring back. The sponge when cooked will also be slightly shrunk at the edges. Allow to cool for a few minutes before easing sides with a round bladed knife, giving the sponge a horizontal tap and turning out onto a cooling tray.
6. Soften jam with a fork and spread evenly on the paper side of one sandwich. Put the other sandwich on top and sprinkle with a little caster sugar.


All-In Fruit Cake

1. Pour 1/8 pint boiling water on to one tea bag. Brew then remove bag. Add 6-8oz mixed dry fruit and 3oz sugar. Soak overnight. Next day add 4oz self raising flour and one egg. Drop into 1lb loaf tin. Bake at 330 deg F, Gas mark 3. Store for a few days to mature.

Chocolate Cake

200g (7oz) plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
2 tbsp cocoa
150g (5oz) soft brown sugar
2 tbsp golden syrup
2 eggs
150ml (1/4pt) oil
150ml (1/4pt) milk
Chocolate icing
175g (6oz) plain chocolate
2 tbsp single cream

1. Sift the dry ingredients into a mixing bowl and make a well in the centre.
2. Add the syrup, eggs, oil and milk and beat thoroughly until smooth.
3. Pour into a lined and greased 23cm (9 inch) cake tin and bake in a preheated moderate oven, 160 deg C (325 deg F), Gas Mark 3, for 45 to 50 minutes.
4. Leave in the tin for a few minutes then turn out onto a wire rack to cool.
5. To make the icing, place the chocolate and cream in a small pan and heat until melted. Cool slightly, then pour over the cake.


Andrew Ross <anr1001@cam.ac.uk>