Recipes

 

COOKERY

Plain scones:  Use plain cutter, no glaze

Fruit or sweet scones:  Use fluted cutter, no glaze

Savoury scones:  Use plain cutter, glaze with milk or egg

Jams, Jellies, Chutneys, Pickles:  Jars should not have lids with commercial lettering.

Jars should be filled to the top – no wax discs. Label jars with day, month and year.

Chutney should mature for at least 3 months before showing.

Victoria Sandwich – Fill with raspberry jam and dust top with caster sugar

 

SHORTBREAD WEDGES

150g/6oz Plain flour 50g/2oz caster sugar

100g/4oz butter  

  1. Sift flour and add sugar, and then work in the butter with fingertips – keep the butter in one piece and gradually work into the dry ingredients
  2. Knead well
  3. Pack into a floured 18cm/7” sandwich tin
  4. Bake in a preheated oven at 170C/325F/Gas Mark 3 for about 45 minutes until firm and golden
  5. When cool, dredge with caster sugar and cut into 8 wedges

 

VICTORIA SANDWICH

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.

 

SAVOURY SODA BREAD

450g/1lb plain white flour 1 tsp salt

½ tsp pepper 1 tsp bicarbonate of soda

2 tbsp fresh mixed herbs (2 tsp dried) 75ml/3 fl oz water

275ml/½ pt buttermilk/half milk and half plain yoghurt

  1. Sieve the flour, bicarb, salt and pepper into a large bowl
  2. Make a well in the centre and add the buttermilk or equivalent and water
  3. Mix to form a soft dough
  4. Turn the dough onto a lightly floured surface and shape into a round measuring roughly 18cm/7” in diameter.
  5. Place the loaf onto a greased baking tray and cut a deep cross in the top
  6. Bake in the oven at 200C/400F/Gas mark 6 for 30 minutes. 
  7. Turn the loaf over and bake for a further 10 minutes or until the loaf sounds hollow when tapped on the base
  8. Cool on a wire rack

 

CHEESE AND LEEK SCONES

225g/8oz self-raising flour ¼ teaspoon salt

1 teaspoon baking powder About 50g/2oz leek, finely chopped

55g/2 ½ oz butter unsalted (plus extra for leeks) 150ml/6 fl oz full milk

100g/4oz cheddar or red Leicester cheese, grated

  1. Preheat oven to 220C/400F/gas Mark 7 and grease a large baking tray
  2. Soften leek by frying in a little butter and cool
  3. Mix flour, salt, butter and baking powder together in a large bowl with fingertips to breadcrumb consistency
  4. Add the leeks and 4oz of the cheese
  5. Make a well in the centre of the flour mix, pour milk in gradually, mixing lightly until you get to a soft dough consistency
  6. Tip out onto a floured surface and press lightly into approx. 1 inch thickness. 
  7. Using a 6cm/2 inch straight sided pastry cutter, cut out scones
  8. Arrange the scones on a baking sheet.  Brush tops with milk and sprinkle remaining cheese over top of each scone.
  9. Bake for 12 minutes until golden.  Transfer to wire rack to cool.

 

CUT AND COME AGAIN CAKE

125g/4oz self-raising flour 125g/4oz sugar

125g/4oz wholemeal flour 250g/9oz mixed dried fruit

¼ teaspoon salt 1 tsp grated lemon or orange rind

1 teaspoon mixed spice 1 egg

125g/4oz butter or margarine Approx 100ml/4 floz milk and water mixed

Demerara sugar for top

  1. Preheat oven to 180C/350F/Mark 4
  2. Sieve flour, salt and spice
  3. Rub fat into flour
  4. Stir in sugar, fruit and lemon/orange rind
  5. Add beaten egg and milk
  6. Sprinkle top with demerara sugar
  7. Bake in lined 2lb tin on middle shelf for about 1 hour or until skewer inserted into cake comes out clean.   

 

GINGER NUTS

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