RECIPES
(You will find conversion charts in most cookery books, but it is not advisable to mix Metric and Imperial)
Please note, the temperatures given are for conventional ovens. If you have a Fan Oven please make the necessary adjustments to the cooking temperatures – this usually means cooking at a temperature of 20Cº lower)
100 VICTORIA SPONGE
INGREDIENTS
150g each of self-raising flour (sieved), caster sugar and baking spread. 3 large eggs.
Jam to sandwich and caster sugar to sprinkle.
METHOD
Heat the oven to 160°C/320°F/Gas3. Cream the baking spread and sugar together until light and fluffy and gradually beat in the eggs. Fold in the flour. Place the mixture in 2 greased and lined 18cm sandwich tins. Bake for 35-45 minutes. When cool, sandwich together with jam and dust top with caster sugar.
101 FRUIT CAKE
INGREDIENTS
220g self-raising flour, 110g caster sugar, 110g baking spread, ½ tsp salt, 2 tbsps milk, 2eggs
165g mixed dried fruit (cherries optional).
METHOD
Mix flour and salt, rub in the baking spread. Stir in the sugar and fruit. Beat eggs and milk
together and mix all to a soft consistency. Place in a greased 20cm cake tin and bake in a
moderate oven 180C/350F/Gas 4 for about 1hr 15mins.
102 CHOCOLATE BROWNIES
INGREDIENTS
110g each butter, plain chocolate, plain flour, chopped walnuts, 225g caster sugar, 2 beaten
eggs, ½ tsp baking powder, pinch of salt.
METHOD
Break up chocolate into small pieces and add the butter, gently melt them together. Stir in
all the other ingredients. Spread the mixture into a greased shallow oblong tin and bake in
oven @ 180C/350F/Gas 4 for 30 minutes. Cool in tin for 10 minutes then cut the brownies
into squares and cool on a wire rack. Show your best 6 brownies.
105 PARMESAN AND SEED CRACKERS
INGREDIENTS
220g plain flour, 80g parmesan cheese, 1 tsp salt, 1 tsp vegetable bouillon powder (or an extra ½ tsp salt), very small pinch cayenne pepper, 80g unsalted butter – chilled and cubed.
To coat - 3 tbsp sesame seeds, 3 tbsp poppy seeds, 1 beaten egg
METHOD
Line a couple of baking sheets with greaseproof paper. Put flour, cheese, 1tsp salt, bouillon powder, cayenne pepper and butter in a food processor and pulse until the mixture resembles crumbs. Add 50ml water and pulse until the mixture comes together into a dough. Transfer dough to a lightly floured surface. Roll into a log about 4cm in diameter, wrap in clingfilm, and refrigerate for 10 minutes. Remove dough from fridge and unwrap. To coat the crackers, sprinkle the sesame and poppy seeds over a clean tray. Brush the log with egg and roll in the mixed seeds until well coated. Wrap the log in clingfilm again and chilled for another 30 minutes. Pre-heat the oven 150C/Gas Mark 2. Remove dough from fridge and unwrap. Cut
into discs about 4mm thick. Arrange on prepared trays, allowing space for spreading. Bake for about 25minutes or until pale gold. Remove from oven and cool. Show your best 6 crackers.
106 LEMON DRIZZLE CAKE
INGREDIENTS
150g self-raising flour, 150g caster sugar, 100g baking spread, 2 large eggs, 5 tbsp milk,
grated rind of large lemon
METHOD
Heat oven to 180C/Gas 4. Grease and line a 2lb loaf tin. Cream the spread and sugar until
light and fluffy and gradually beat in the eggs. Fold the flour, milk and lemon rind with a
metal spoon. Put into tin and bake for 40 minutes.
Topping:
Juice of 1 lemon, 75g icing sugar. Mix and warm. Pour on to cake, hot from the oven,
Skewered all over to allow juice to enter the cake. Leave to cool.
111 RASPBERRY BAKEWELL SLICES
INGREDIENTS
For the base: 225g plain flour, 60g icing sugar, pinch of salt, 225g soft unsalted butter
For the filling: 150g soft unsalted butter, 4 eggs, 150g caster sugar, 150g ground almonds,
250g seedless raspberry jam, 250g fresh raspberries, 50g flaked almonds
METHOD
Pre-heat oven 180C/Gas 4. Grease and line a baking sheet, 30 x 20 x 5cm. Mix
The flour, icing sugar, salt and the 225g of butter until it resembles a dough. Press
the dough into the bottom of the tin with a spoon. Bake in the oven for 20 minutes
and leave to cool.
Filling: Melt butter and cool a little. Put the eggs, caster sugar and ground almonds in a
separate bowl and mix to make a paste. Add melted butter. Whisk the jam in a bowl to
make it spreadable and coat the base. Place the raspberries evenly over the jam layer,
then pour the almond mix over the top. Sprinkle with the flaked almonds and bake for
about 45 minutes. Cool and slice into 16 pieces. Show your best 6 slices.
112/113 SHORTCAKES
INGREDIENTS
340g plain flour, 1 tbsp baking powder, 1 tsp salt, 120g cold salted butter,
160ml milk, 3 tbsp caster sugar
METHOD
Preheat oven to 180C/Gas4 and line a baking tray with baking parchment. Sift
flour, baking powder and salt into a large bowl and rub in the butter with your fingertips,
until it resembles breadcrumbs. Make a well in the centre and pour in the milk. Mix
together to form a dough. Turn out the dough onto a lightly floured surface and fold a
couple of times. Pat out the dough until about 8cm thick. Using a cutter, cut out 8
shortcakes. Place on prepared sheet and brush tops with a small amount of milk and
sprinkle with a little caster sugar. Bake for approximately 15 minutes, or until well risen
and golden. Show your best 6 shortcakes.
