RECIPES FOR THE SPRING SHOW 24
FAT RASCALS
A large baking tray, greased with butter. Pre-heat oven to 200 C/ 400 F/ Gas 6
Ingredients: 250g self raising flour; ½ tsp ground cinnamon; a little grated nutmeg; 75g caster sugar; 100g unsalted butter, chilled & diced; 125g mixed dried fruit and chopped peel; 1 medium free-range egg, beaten; about 125ml crème fraiche(or double cream plus ½ tsp lemon juice.
(Makes 6 large buns)
To Decorate : 1 medium free-range egg, beaten; 12 glace cherries; 6 blanched almonds;
Method: Sift the flour, cinnamon and about 3 gratings of nutmeg into a mixing bowl.
Stir in the sugar. Add the diced butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the dried fruit, and the peel, with a wooden spoon.
Add the egg and crème fraiche (or double cream mixed with lemon juice) and mix to a firm dough.
If there are dry crumbs at the bottom of the bowl or the dough won’t come together, add more crème fraiche or double crème a teaspoon full at a time.
Divide the mixture into 6 equal portions and roll each into a neat ball.
et onto the prepared baking tray and brush the tops with beaten egg to glaze.
Press on 2 cherries for eyes and an almond for the gnarl (a cross between a grimace and a snarl), and bake in the heated oven for 20 to 25 minutes, until the cakes are a good golden brown and firm to the touch.
ool briefly on a wire rack and eat warm the same day.
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GINGERBREAD
Ingredients: 2oz/50g black treacle; 2oz/50g golden syrup; 4oz/110g margarine; 4oz/110g brown sugar; 6oz/175g plain flour; 1 egg; ¼pt/150mls milk;
1 level tablespoon ground ginger; ¼ teaspoon cinnamon; 1 level teaspoon bicarbonate of soda; pinch of salt.
Method: Oven temperature: 160 or gas 3
Put treacle, syrup, marge and brown sugar together in a large pan and melt gently over a low heat.
Sift together flour, spices and salt then add to the melted mixture, stirring well.
Warm milk in separate pan and stir in bicarbonate of soda, add this to the mixture plus the beaten egg. Mix well.
Pour mixture into a lined 2lb loaf tin and bake for approx. 3/4-1 hour.
Cool in the tin ( to help keep the cake moist) then place on cooling rack.
**If able to, keep for 1 week wrapped in foil to really improve the taste.
FAT RASCALS
A large baking tray, greased with butter. Pre-heat oven to 200 C/ 400 F/ Gas 6
Ingredients: 250g self raising flour; ½ tsp ground cinnamon; a little grated nutmeg; 75g caster sugar; 100g unsalted butter, chilled & diced; 125g mixed dried fruit and chopped peel; 1 medium free-range egg, beaten; about 125ml crème fraiche(or double cream plus ½ tsp lemon juice.
(Makes 6 large buns)
To Decorate : 1 medium free-range egg, beaten; 12 glace cherries; 6 blanched almonds;
Method: Sift the flour, cinnamon and about 3 gratings of nutmeg into a mixing bowl.
Stir in the sugar. Add the diced butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the dried fruit, and the peel, with a wooden spoon.
Add the egg and crème fraiche (or double cream mixed with lemon juice) and mix to a firm dough.
If there are dry crumbs at the bottom of the bowl or the dough won’t come together, add more crème fraiche or double crème a teaspoon full at a time.
Divide the mixture into 6 equal portions and roll each into a neat ball.
et onto the prepared baking tray and brush the tops with beaten egg to glaze.
Press on 2 cherries for eyes and an almond for the gnarl (a cross between a grimace and a snarl), and bake in the heated oven for 20 to 25 minutes, until the cakes are a good golden brown and firm to the touch.
ool briefly on a wire rack and eat warm the same day.
********
GINGERBREAD
Ingredients: 2oz/50g black treacle; 2oz/50g golden syrup; 4oz/110g margarine; 4oz/110g brown sugar; 6oz/175g plain flour; 1 egg; ¼pt/150mls milk;
1 level tablespoon ground ginger; ¼ teaspoon cinnamon; 1 level teaspoon bicarbonate of soda; pinch of salt.
Method: Oven temperature: 160 or gas 3
Put treacle, syrup, marge and brown sugar together in a large pan and melt gently over a low heat.
Sift together flour, spices and salt then add to the melted mixture, stirring well.
Warm milk in separate pan and stir in bicarbonate of soda, add this to the mixture plus the beaten egg. Mix well.
Pour mixture into a lined 2lb loaf tin and bake for approx. 3/4-1 hour.
Cool in the tin ( to help keep the cake moist) then place on cooling rack.
**If able to, keep for 1 week wrapped in foil to really improve the taste.