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.
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.
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
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.
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.
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>