Recipes 2023


100g/4oz butter or margarine

50g/2oz currants

150g/5oz caster sugar

250g/8oz plain flour

2 eggs 5ml/1 tsp mixed spice

15-30ml/1-2 tbsp milk

  1. Line 2 or 3 baking sheets with baking parchment or greaseproof paper
  2. Beat the butter/margarine with 100g/4oz of sugar until pale and fluffy
  3. Separate 2 eggs and beat in 2 egg yolks leaving the whites aside
  4. Add currants then sift flour and spice into the creamed ingredients a little at a time
  5. Add a little milk if necessary to make a soft, manageable dough
  6. Knead lightly then roll out to 3-5mm/ 1/8 inch -1/4 inch thick 
  7. Cut into rounds with 6cm/2 ½ inch fluted cutter   
  8. Bake for 15-20 minutes at 180C/350 F/gas Mk 4 
  9. After 10 minutes, brush with egg white and dredge with remaining sugar


3 Eggs

The same weight of the three eggs in butter/margarine, self-raising flour and caster sugar.

Raspberry jam

Extra caster sugar for dusting.

  1. Preheat oven to 180C/350F/Gas 4.
  2. Grease two 18cm/7” round sandwich tins and dust lightly with flour
  3. Beat together butter/margarine and caster sugar until light and fluffy
  4. Add the eggs one at a time, beating well after each addition
  5. Sift the flour into the mixture and fold in gently with metal spoon until combined
  6. Divide mixture evenly between the two tins
  7. Bake for approximately 25 minutes until metal skewer comes out clean from the centre of the cakes and the cakes have shrunk slightly from the sides of the tins
  8. Leave the cakes to cool in the tins for a few minutes before transferring to a cooling rack to cool completely
  9. Spread raspberry jam on one layer.  Place the second sponge carefully on top, lining up the edges
  10. Sprinkle lightly with caster sugar


100g/4oz SR flour

100g/4oz SR wholemeal flour

½ level tsp salt

¼ level tsp cayenne pepper

25g/1oz margarine

100g/4oz celery heart, finely chopped

100g/4oz Cheddar cheese, grated 1 tbsp. f

Fresh parsley, chopped

Scant 120ml/¼ pt milk

  1. Sieve together the flours, salt and cayenne pepper
  2. Rub in the margarine
  3. Stir in celery, cheese and parsley and mix to a soft dough with the milk
  4. Knead lightly and form into a slightly flattened ball.  Slash the top with a knife.
  5. Place the loaf on a greased baking tray and brush with a little milk  
  6. Bake in a preheated oven at 190C/375F/Gas Mark 5 for 45-50 minutes
  7. Cover with foil towards the end of the cooking time to prevent over browning


110g/4oz self raising flour

40g/1 ½ oz granulated sugar

1 slightly rounded tsp ground ginger

50g/2 oz margarine 

1 tsp bicarbonate of soda

50g/2 oz/2 tbsp golden syrup

  1. Sift flour, ginger and bicarbonate of soda into a mixing bowl, add sugar and then lightly rub in the margarine until the mixture is crumbly
  2. Add the syrup and mix everything together to make a stiff paste
  3. Divide the mixture into 16 pieces about the same size as each other and roll each piece into a little ball
  4. Place them on a lightly greased baking sheet, leaving plenty of room between them because they spread out quite a bit while cooking
  5. Flatten each ball slightly with the back of a spoon
  6. Bake just above the centre of the oven at 190C/375F/Gas mark 5 for 10-15 minutes by which time they will have spread out
  7. Leave for a few minutes to cool then transfer to a wire rack


200g/8oz self-raising flour

100g/4oz currants

100g/4oz seedless raisins

100g/4oz sultanas

230ml/8floz cold tea made with 2 Earl Grey teabags

1 large egg

1 tsp mixed spice

1 tsp demerara sugar

  1. Soak the fruit and demerara sugar overnight (or for several hours) in the tea.  Do not leave in the fridge.
  2. Combine the fruit and tea mixture with the rest of the ingredients
  3. Pour into a lined 2lb loaf tin
  4. Bake at 175C/350F/Gas Mark 4 for about 60-70 minutes
  5. Allow to cool slightly before removing from tin


450g/1 lb Bramley cooking apples, peeled and roughly chopped

50g/2oz raisins

250g/9oz soft light brown sugar

50g/2oz caster sugar

½ tsp bicarb of soda

1 tsp ground cinnamon

150g/5oz rolled oats

Zest of 1 lemon

150g/5oz butter melted

200g/7oz plain flour

  1. Pre-heat the oven to 190 C/375 F/ Gas Mk 5, 10 minutes before baking
  2. Place the apples raisins, cinnamon, caster sugar and lemon zest into a saucepan
  3. Cover and cook over a low heat for about 15 minutes, stirring occasionally, until the apple is cooked through
  4. Remove the cover and stir well with a wooden spoon to break up the apple completely
  5. Cook for approx. a further 15-20 minutes over a very low heat until reduced, thickened and slightly darkened.  Allow to cool.
  6. Lightly oil and line a 20.5cm/8 inch square tin with greaseproof or baking paper
  7. Mix together the flour, light brown sugar, bicarb of soda, rolled oats and butter until combined well and crumbly
  8. Spread half of the flour mixture into the bottom of the prepared tin and press down
  9. Pour over the apple mixture
  10. Sprinkle over the remaining flour mixture and press down lightly
  11. Bake in the pre-heated oven for 30-35 minutes until golden brown 
  12. Remove from the oven and allow to cool before cutting into slices