Sweet recipes
Apple crumble
Ingredients
Crumble:
3/4 cup plain flour, sieved
pinch of salt
1 cup unrefined brown sugar
1/3 cup unsalted butter, cubed at room temperature
Knob of butter for greasing
Filling:
5 regular Granny Smith apples,
peeled, cored and cut into 1/2 " pieces
1/4 cup unrefined brown sugar -
1 tbsp plain flour
1 pinch of ground cinnamon
Method
Preheat the oven to
180C/350F/Gas 4.
Serve with thick cream or
custard
Thank you Geoff for providing
the recipe and pictures !
Bakewell
Tart Recipe
Ingredients
8oz short crust pastry
raspberry or strawberry jam
4oz butter
4oz sugar
3 egg yolks
1 egg white
almond essence
2oz ground almonds
Method
Roll out pastry. Grease an 8.5
inch sandwich tin and line it with pastry. Spread a thin
layer of jam over base of pastry. Cream the butter and
sugar together and add the almond essence and the egg
yolks and white one at a time, beating in well. Add
ground almonds and spread this mixture over the jam. Bake
for about 50 minutes at 180 degrees Centigrade.
Serve
hot with custard or cream or cold.
Banana
Bread
Ingredients
110g (4 oz) Margarine
110g (4oz) Caster Sugar
2 medium size Eggs - beaten
225g (8 oz) Self-Raising Flour
¼ teaspoon Extract of Vanilla
½ teaspoon Baking Powder
2 Ripe Bananas - mashed
Method
Pre-heat the oven to
190ºC/375ºF/Gas Mark 5. In a large bowl, beat together
the sugar, margarine and Extract of Vanilla until creamy
and then stir in the eggs. Add the remaining ingredients
to the mixture and mix well. Pour into a greased 450g/1lb
loaf tin and bake for 40 - 45 minutes until slightly
risen and golden brown. Leave to cool in the tin for 10
minutes before turning onto a cooling rack to cool fully
Bread
and Butter Pudding
Ingredients:
9 slices white bread or tea
bread or Teacakes
(Some people prefer hard dry stale bread for this one)
50g (2 ounces) butter
50g sultanas or currants
50g caster sugar
2 large egg yolks
300ml (half pint) milk
(Some people use Sour Milk for this one)
300 ml cream
grated nutmeg
custard or cream to serve
Method..
Preheat oven 160c 325fh Gas
Mark 3 Spread Bread thickly with butter and cut into 4
arrange in a 1.2 to 2 pint oven proof dish buttered side
down sprinkle with fruit and half the sugar beat egg
yolks milk and cream together and strain over pudding
sprinkle with remaining sugar and nutmeg to taste leave
for 30 minutes
bake for 1 hour until golden server with custard or
cream.
Carrot Cake
Makes a 1 lb (450 g) loaf cake
Ingredients
3 oz (75 g) peeled and grated
carrot (about 1 medium-sized carrot)
4 oz (110 g) plain wholewheat flour
½ level teaspoon bicarbonate of soda
½ level teaspoon ground cinnamon
3 fl oz (75 ml) veg oil
3 oz (75 g) soft brown sugar
1 large egg, lightly beaten
Method
Grate the carrot straight into
a mixing bowl, then sift in the dry ingredients to give
them a good airing and tip any grains left behind in the
sieve into the bowl too. Add all the rest of the cake
ingredients and stir well until everything is well and
truly mixed, then scrape the mixture into your prepared
tin. Bake the cake in the centre of the oven for about 1
hour, or until well risen at 180C - 160c if fan oven .
When cooked it will come about two-thirds of the way up
the tin and just begin to shrink away from the sides of
the tin. - remove it from the oven and leave the tin on a
wire rack to cool for 5 minutes before turning the cake
out and stripping off the paper.Store in an airtight tin
or container.
Custard
Tart Recipe
Ingredients
4oz shortcrust pastry
1 free range egg
0.5oz sugar
just under 0.5pint milk
nutmeg (buy whole nutmegs
Method
Line a deep, round, greased
flan tin with the pastry. Beat the egg and sugar
together.
Heat the milk and pour it over the egg mix, stirring.
Strain this into the pastry case and grate some nutmeg
over it.
Bake at 200 degrees centigrade until the pastry is set
and then reduce the temperature to 170 degrees centigrade
for about 25 minutes or until the custard is set. Serve
cold.
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