RECIPES
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Please note that these recipes form part of the Schedule
Class 58 - Mincemeat Cake
175g / 6oz self-raising flour, sifted
150g / 5½oz light muscovado sugar
100g / 3½oz unsalted butter, softened
100ml / 3½ fl oz milk
200g / 7oz high quality mincemeat
2 medium free-range eggs
grated zest of 1 unwaxed lemon
Preheat the oven to 180C/350F/Gas 4 and butter a deep springform 18cm/7in cake tin.
Place the flour, sugar and butter in a food mixer with the milk, mincemeat, eggs and lemon zest.
Add a pinch of salt and mix on a low speed for a couple of minutes until thoroughly combined. Alternatively, mix with a wooden spoon.
Tip into the prepared tin and bake for70/ 80 minutes.
Remove to a wire rack. Leave to cool for about 30 minutes before carefully removing the sides of the tin.
Allow to cool completely and remove base if serving cold for tea, or eat barely warm if serving as pudding.
Class 59 - Lemon Yoghurt Cake
4oz butter
6 oz caster sugar
3 eggs
finely grated rind of a lemon
6 fl. oz natural yoghurt
8 oz SR flour
2 oz sliced apricots
Cream butter and sugar.
Add eggs one at a time, beating well between each.
Fold in lemon rind, yoghurt, sifted flour and dried apricot slices.
Spoon mixture into 2 lb loaf tin and bake for 1 ¼ hours at 160c, 325f, gas 3.
Cool on a wire rack.
Class 60 - No Bake Chocolate Biscuit Cake
4 oz plain chocolate
1 tablespoon golden syrup
4 oz butter
4 oz digestive biscuits, crushed
1 oz seedless raisins
1oz glace cherries, halved
2 oz flaked almonds, toasted.
Grease a 7 inch flan tin.
Break chocolate into a bowl and place over a pan of simmering water.
Add syrup and butter and stir until the chocolate and butter have melted.
Remove from heat and cool slightly.
Mix in the biscuits, fruit and nuts.
Turn into the tin, level the top then chill until set.
Cut into slices.
Class 61 - Courgette Tart Without Pastry
2 courgettes
½ coffee spoon nutmeg
20gms semolina
2 eggs
100gms thick creme fraiche
30gms grated parmesan
salt & pepper
Preheat oven to 200c (180c fan)
Cut the courgettes into small pieces
Put 250mls water to boil with salt, pepper and nutmeg
Add courgettes to pan and leave to boil for 2 minutes
Sprinkle in the semolina, stir for 1 minute then take off the heat
Mix the eggs, crème fraiche and parmesan together in a bowl
Pour into courgettes and mix well
Put into non-stick dish and cook in oven for 30 minutes
Can be eaten hot or cold
Class 62 - Bara Brith
10 oz mixed fruit
⅔ pint hot tea
3 oz soft brown sugar
grated rind of 1 lemon
12 oz self-raising wholemeal flour
1 teaspoon mixed spice
1 large egg
Soak the mixed fruit in the hot tea, cover and leave to stand overnight
Next day, set oven to 350f, gas mark 4, 180c, grease and line a 2lb loaf tin. Strain the fruit and reserve the liquid
Mix together the fruit with the other ingredients in a bowl, adding the reserved liquid a little at a time until a soft dropping consistency is achieved.
Pour the mixture into the tin and bake for 45 - 55 minutes until risen and firm to the touch.
Cool
Class 63 - Bramley Apple Cake
8 oz cooking apples, peeled and cored
½ teaspoon ground cinnamon
1oz Demerara sugar,
12 oz self raising flour
1 teaspoon baking powder
5 oz butter
5-6 oz caster sugar
2 eggs
5 tablespoons milk
For the topping: 1 oz Demerara sugar, pinch ground cinnamon
Preheat oven to 180c, 350f, gas 4 Line 8” cake tin
Blend cinnamon and Demerara sugar and coat diced apple with mixture.
Sift flour and baking powder.
Rub in butter, add caster sugar, beaten eggs, milk and apples.
Blend thoroughly.
Spoon into cake tin, spread flat on top and sprinkle with the sugar and cinnamon.
Bake approx 1hour 15 mins - 1 hour 45 mins, or until firm to touch.