Ingredients
225g/8oz sr flour
115g/4oz sugar
170g/6oz glace cherries
115g/4oz marg
2 eggs beaten with 4 tablespoons milk
Mix flour and cherries. Cream marg and sugar. Stir in flour/cherries and liquids alternately until all mixed.
Place in baking tin and bake at 180C for around 1 1/2 hours - time will vary depending on what type of baking tin you use.
Sunday, January 06, 2013
Microwave Gingerbread
Years ago I moved into a house where the oven didn't work and until I got around to buying a new cooker I was using my microwave for baking. Not every recipe worked but this was a good one for producing a really moist gingerbread.
Ingredients
140ml milk
115g/4oz marg
115g/4oz soft brown sugar
115g/4oz treacle
115g/4oz syrup
115g/4oz plain flour
115g/4oz wholemeal flour
4 level teaspoons ground ginger
1 level teaspoon bicarb
2 beaten eggs
Method
Melt marg, soft brown sugar, treacle and syrup with milk. Pour melted mixture into dry ingredients and mix thoroughly. Add eggs and beat thoroughly until mixed. Bake for 8 minutes at full power*.
* At the time I used this recipe the power on microwaves was much lower than today so you may need to play about with power and time settings.
Ingredients
140ml milk
115g/4oz marg
115g/4oz soft brown sugar
115g/4oz treacle
115g/4oz syrup
115g/4oz plain flour
115g/4oz wholemeal flour
4 level teaspoons ground ginger
1 level teaspoon bicarb
2 beaten eggs
Method
Melt marg, soft brown sugar, treacle and syrup with milk. Pour melted mixture into dry ingredients and mix thoroughly. Add eggs and beat thoroughly until mixed. Bake for 8 minutes at full power*.
* At the time I used this recipe the power on microwaves was much lower than today so you may need to play about with power and time settings.
Saturday, January 05, 2013
Scones made with oil
As with the pancakes the oil keeps these scone fresh slightly longer.
Ingredients
2 cups flour
3 level teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 lightly beaten egg
1/2 cup semi-skimmed milk
2 tablespoons oil
Method
Sift flour, sugar, baking powder and salt. If you want fruit scones toss in a handful or two of sultanas. Make a well in the centre and add egg milk and oil. Mix into a soft dough. Try to handle the dough as little as possible. Place on floured board and flatten to around 2-3 cm deep. Cut into rounds and place on baking sheets. Brush top with the remains of the egg or milk.Heat oven to 230C then once scones are in oven turn down to 210C. Cook for 10-12 minutes.
Cool on a rack.
Ingredients
2 cups flour
3 level teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 lightly beaten egg
1/2 cup semi-skimmed milk
2 tablespoons oil
Method
Sift flour, sugar, baking powder and salt. If you want fruit scones toss in a handful or two of sultanas. Make a well in the centre and add egg milk and oil. Mix into a soft dough. Try to handle the dough as little as possible. Place on floured board and flatten to around 2-3 cm deep. Cut into rounds and place on baking sheets. Brush top with the remains of the egg or milk.Heat oven to 230C then once scones are in oven turn down to 210C. Cook for 10-12 minutes.
Cool on a rack.
Scotch Pancakes
A small sweet pancake, which needless to say contains no Scotch as the name has stuck from the old corruption of Scots. This recipe is practically foolproof if you can get the heat just right and keeps slightly better than most pancake recipes because of the oil. I use a heavy base pan as it's easier to maintain a suitable heat. Try to use a good non-stick pan as these are better if the pan does not have to be greased.
1 cup self-raising flour
2 teaspoons baking powder
1/2 cup sugar
1 beaten egg
150m milk
50ml oil
Sift flour, baking powder and sugar. Mix oil, egg and milk and add to dry ingredients as lighly as possible. Rest in fridge for half an hour. Cook on grddle or frying pan (see above) in tablespoons. These pancakes should be smaller than English pancakes. Serve with butter for the best taste.
Clootie Dumpling
A traditional Scottish Pudding, this is very rich. My aunt would make this at Chistmas and put silver sixpenses in as gifts. So you had to be careful what you were putting in your mouth.
Ingredients
1 1/2 lb self raising flour
8 oz suet
1 1/2 lb mixed fruit
3/4 lb brown sugar
1 teaspoon baking soda
a pinch cream of tartar
1 1/2 teaspoon cinnamon
3 teaspoon mixed spice
milk to mix
Method
Mix all dry ingredients, add fruit and mix with milk to a firm consistency. Wet a suitable cloth (eg a plain teatowel) and wrap dumpling mix loosely, tying at the neck. Boil for approximately 3 hours in a large pot, keeping water topped up at all times. When cooked take out of cloth, place on a plate and heat for 20 minutes in a medium oven.
I expect this could be adapted to cook in a slow cooker.
Ingredients
1 1/2 lb self raising flour
8 oz suet
1 1/2 lb mixed fruit
3/4 lb brown sugar
1 teaspoon baking soda
a pinch cream of tartar
1 1/2 teaspoon cinnamon
3 teaspoon mixed spice
milk to mix
Method
Mix all dry ingredients, add fruit and mix with milk to a firm consistency. Wet a suitable cloth (eg a plain teatowel) and wrap dumpling mix loosely, tying at the neck. Boil for approximately 3 hours in a large pot, keeping water topped up at all times. When cooked take out of cloth, place on a plate and heat for 20 minutes in a medium oven.
I expect this could be adapted to cook in a slow cooker.
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