Coconut and Chocolate Tray Bake

This is another recipe that tastes better than it looks.

Ingredients

170g/6oz SR flour

115g/4oz coconut

75g/3oz sugar

3 heaped tsp cocoa

pinch of salt

150g/5oz butter or marg

100g/3.5oz galaxy (or other suitable) chocolate

Method

Sieve flour, salt and cocoa into a mixing bowl. Rub in the butter/marg to breadcrumbs stage. Stir in sugar. Stir in coconut and sugar and knead well. Line swiss roll tin with parchment paper and press mix into it. Bake at 140*C for 25 to 30 minutes and cool in tin. Top with melted chocolate and when set cut into squares.

I used fruit sugar in place of sugar and reduced the amount to half. I also accidentally used tablespoons of cocoa instead of teaspoons, but I can assure you the taste did not suffer.

Ginger Slice

This is a recipe I've had for years and never got around to trying until today. It's simple to make and very tasty.

Biscuit base

340g/12oz plain flour
115g/4oz soft brown sugar
170g/7oz marg or butter melted

Mix the flour and sugar in a bowl, pour in the melted butter/marg and mix well. Press into a swiss roll tin, lined with parchment, or well greased. Bake at 180*C for 20 -25 minutes. Leave in tin to cool.

Meantime make the icing.

Icing

170g/6oz soft brown sugar
85g/3oz marg or butter
1 tsp ground ginger or cinnamon.

Heat butter/marg, sugar and spice gently, stirring continuously until the sugar dissolves. Bring to the boil and cook without stirring. The recipe states boil until the mixture leaves the side of the pan, but after about a minute I gave up and took the pot off the heat. Beat until it thickens. Pour over base and cool in tin.

I would call the topping more a toffee than an icing. I used ginger and likes the mix of sweetness and spice. 

Steamed Jam Pudding

 Lighter than you would think, this is a real favorite with the children.

Ingredients

2 medium eggs
85g/3oz soft marg or butter
115g/4oz caster sugar
140g/5oz self-raising flour
1 tablespoon milk
1 level teaspoon baking powder
3 level tablespoons jam (traditionally raspberry)

You'll also need a glass bowl big enough to hold 850ml/1 1/2 pints and greaseproof paper.

Instructions

Grease sides of bowl.

Put all ingredients except jam into another bowl and beat until well mixed. Put jam in the bottom of the glass bowl and cover with the mixture then level off. Cover with greaseproof paper and fix onto bowl with string or elastic, leaving enough room for pudding to rise. Steam in a steamer or large pot with some water (being careful not to let pot dry out) for 1 1/2 to 2 hours.

Serve with jam sauce (jam heated with water) or custard.

Alternate ideas.

Replace jam with syrup
Replace 28g/1oz flour with cocoa powder and cook without jam.
Omit jam and milk and add 60g/2oz of sultanas and the grated rind of an orange.( Needs the full  2 hours)

Cherry Cake

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.

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.

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.

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.

MARBLED TOFFEE BROWNIES

MARBLED TOFFEE BROWNIES

MAKES 18

100g / 4oz dark chocolate

175g / 6oz butter

250g bag creamy toffees

5 tbsp double cream

350g / 12oz caster sugar

4 eggs

2 tbsp vanilla extract

200g / 7oz plain flour

1 tsp baking powder

100g packet pecans, roughly chopped

50g / 2oz dark chocolate to decorate

Preheat oven to 180c/gas 4/fan oven 160c.  Grease a 29 x 18cm (11” x 7”) shallow baking tin and line the base and sides with baking parchment.

Break up the chocolate and put in a large bowl with the butter.  Sit over a pan of simmering water, stirring occasionally until melted.

Put the toffees and cream in a pan and melt over a gentle heat stirring all the time.

Stir the sugar into the chocolate mixture.  Lightly beat the eggs with the vanilla then stir into mixture.  Sift in the flour and baking powder mixing lightly.  Stir in the pecans.  Pour half of the mixture into the tin and drizzle over ¾ of the toffee sauce.  Spread over the rest of the brownie mixture.  Bake for 40 – 45 minutes until firm to the touch (mine took 55 minutes).  Leave to cool in the tin for 20 minutes, then peel away the baking parchment and cool on a wire rack.

To decorate, reheat the remaining toffee and melt the chocolate in a separate bowl over simmering water (I use microwave 1 minute at a time).  With the tip of a teaspoon quickly drizzle the toffee over the brownie.  Repeat with the chocolate.  Leave to set.

It will keep for four days in a tin.

To freeze: put in rigid container, it will keep for up to 3 months.

Iced Ginger Shortcake

Ingredients

Base

150g/ 5oz plain flour

50g/ 2oz caster sugar

1 tsp baking powder

1 tsp ground ginger

115g/ 4oz marg or butter

Topping

115g/ 4oz caster sugar

1 tsp ground ginger

50g/  2oz marg

1 tbsp syrup

Method

Base

Cream marg/butter and caster sugar, sift in dry ingredients. Spread into well greased 20cm/8 inch tin. Bake at 160C/320F for 45 minutes.

Topping

Heat all ingredients on low heat until marg/butter is melted. Pour over base as soon as it comes out of the oven. Cut into squares while still warm.

Rock Cakes

Ingredients

225g/8oz sr flour or plain flour with 2 tsp baking powder

110g/4oz sugar

110g/4oz soft marg or softened block marg or butter

110g/4oz sultanas

1 beaten egg

small amount of milk as needed

Method

Sift flour (and baking powder if used) into bowl. Add sugar and marg/butter. Mix until breadcrumb stage. Add sultanas and egg. Mix adding small amounts of milk, as neccessary, to make a sticky (but firm enough to hold its shape) consistency. Spoon around 12 mounds of mixture onto greased or non-stick baking tray.

Bake for about 12 minutes at 200 - 220C (400 - 430 F). Cool on cake rack

Shirl's Stovies

Not s true Stovie recipe which should be made with just potatoes, salt and butter, but it's a mixture of my Mother's and John's methods. Don't be put off by the idea or by the picture. It's nicer than it seems. It's not exactly slimming and definitely not for anyone on a low salt diet.

Ingredients:
3 large poatatoes
25g/8oz sausages
6 rashers of bacon
2 stock cubes (I use 1 red and 1 vegetable)
salt to taste

Instructions:
Cut potatoes into small pieces and place in a pot with a small amount of water. Cut sausages and bacon into small pieces and cook in the pot with the potatoes. Boil stirring frequently and checking the pot does not dry out until potatoes boil down into the water to make a gooey miuxture.

Carrot Cake

Cake
Ingredients:
225g/8 oz wholemeal flour
225g/8 oz soft brown sugar
4 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
Half a cup melted butter or oil
4 eggs
Half cup chopped walnuts (optional)
400g/14 oz finely grated carrot
Zest of an orange

Instructions
Mix together dry ingredients and then add the walnuts and carrots, mixing well. Beat the eggs and add the butter (or oil) and mix well. Pour the mixture into two, one pound rectangular loaf tins or one, two pound loaf tin. A nine inch round cake tin can also be used. Bake for an hour in a pre-heated oven at 180°C
Cool before icing.

Icing
Ingredients:
225g/8oz icing sugar
85g/3 oz cream cheese
One teaspoon vanilla essence (extract)
85g/3 oz butter or marg

Instructions:
Beat the ingredients together and decorate the top and the side with the icing.

Scottish Macaroon Bars

Ingredients:
1 or two medium potato(s)
Icing sugar
Bar cooking chocolate
Desiccated coconut.

Instructions:
Cook potato(s) , mash and allow to cool . Mix the potatoes with enough icing sugar to make the mixture firm. Roll out to ½ inch (about 12mm) thick and cut into bars.

Coating:
Melt chocolate slowly. I used to use a glass bowl in a pot of hot water, but now I find it easier to use the microwave for around a minute, depending on quantity, checking frequently. Toast coconut on tray at 180°C, until golden brown. Coat the bars with melted chocolate then toss in toasted coconut.

Cool in the fridge before eating.

Puff Candy

Ingredients
4 tbsp sugar
2 tbls golden syrup
1 tsp bicarbonate of soda


Instructions
Bring sugar and syrup to boil in a pan, stirring all the time. Boil for 8 minutes stirring occasionally. Remove from heat and stir in bicarb quickly. Pour into a well greased tin and cool. Break up when cool and store in an airtight jar.

Marshmallow Krispie Squares

Ingredients
225g/8oz marshmallows
½ tsp vanilla essence
85g/3oz marg or butter
170g/6oz Rice Krispies

Instructions
Melt marshmallows and marg. Add vanilla essence and Rice Krispies. Mix and cool in tray. Cut into squares.

Biscuits

Plain biscuits
Ingredients
225g/8oz self-raising flour
115g/4oz caster sugar
140g/5oz hard marg or butter
pinch salt
beaten egg to mix

Instructions
Rub marg/butter into flour and add sugar. Mix to a stiff dough with egg. Knead until smooth then chill in a plastic bag in the fridge for 30 minutes. Roll out thin, cut place on baking trays and prick.

Spiced biscuits
Add 1½ level tsp spice (eg. mixed spice, cinnamon or nutmeg) with flour.

Coconut
Add 55g/2oz coconut with sugar and ½ tsp vanilla essence with the egg.

Choclate flake
Add 55g/2oz grated or chopped plain chocolate with the sugar.


Bake at 180°C for 12-15 minutes

Apple Scone

Picture to follow

Ingredients
1 medium cooking apple
225g/8oz self-raising flour
½ tsp salt
1 level tsp baking powder
55g/2oz marg or butter
55g/2oz caster sugar
Approximately 1 tbsp milk

For glaze
a little milk
25g/1oz demerara sugar

Instructions
Peel, core and chop apple. Sift together flour, salt and baking powder. Rub marg/butter into flour. Then add sugar and apple. Mix to soft but not sticky dough with milk. Roll into a round 200mm/8inches wide. Brush with milk adns sprinkle on demerara sugar.

Bake at 200°C for 20-25 minutes.

Boiled Fruit Cake

Ingredients for boiling

340g/12oz butter or spread 
2 cups milk
2 cups soft brown sugar

250g sultanas
4 tsp mixed spice

Instructions
Boil all ingredients for 5 minutes then leave to cool. I always use butter for taste.

Other Ingredients
4 beaten eggs
4 cups plain flour with 2 heaped teaspoons baking powder or
4 cups self-raising flour

Instructions
Gently stir eggs into boiled mixture then add flour (and baking powder if used) and mix. Alternatively mix in half the flour, mix, then half the eggs, mix, then repeat with the remainder.

Place in a greased large square tin and bake for approximately 1 hour 10 minutes at 160ºC, until skewer comes out clean.

Cool for 5 or 10 minutes before removing from tin.

If this cake is too big for you, half the ingredients and it fits nicely into a small cake tin. As before bake at 160ºC for around 1 hour 10 minutes.

Will keep fairly well and can be frozen.

Karen's special chocolate-crunchy-nut-cornflake-cake

Ingredients
A dessert spoon of butter
Three tablespoons of golden syrup
Two table spoons of sugar
One tablespoon of cocoa powder (not drinking chocolate.


Instructions
Chuck butter in a big saucepan. Add golden syrup, sugar and cocoa powder. Bring the ingredients to the boil and simmer for about 5 mins but stir it all the time and be careful not to let it burn.

Turn off the heat, add the crunchy-nut cornflakes and mix well. Press the mixture into a greased swiss-roll tin and leave to one side to set for approximately 3 seconds before you dive in.

Karen's tip
Do not try to taste the mixture until it has cooled because boiling syrup hurts