Ingredients 200 gm Sultanas 200 gm Raisins 175 gm Stoned dried dates 110 gm Dried apricots 425 ml Hot tea 350 gm Plain flour 2 tsp Baking powder 50 gm Muscavado sugar 2 tsp Mixed spice 1 tsp Ground ginger 25 gm Butter or margarine 2 Egg(s) Method Soak the fruit in the hot tea overnight. Pre-heat the oven to 160�C. Grease or line 2 loaf tins. Put all the dry ingredients into a mixing bowl and mix well.
24 Sep 2023
Ingredients 300 gm Digestive biscuits 150 gm Dark cooking chocolate 100 gm Butter 1 Tbsp Single cream 150 gm Golden syrup 175 gm Sultanas 60 gm Pecan nuts Method Line a tin with cling film or baking parchment. Melt the chocolate, butter and golden syrup in a saucepan or in a bowl in the microwave. Stir in the cream. Put the digestive biscuits into a plastic food bag and bash into pieces - not too fine.
24 Sep 2023
Ingredients 50 gm Butter or margarine 2 Tbsp Golden syrup 75 gm Granulated white sugar 1� Tbsp Cocoa 1 tsp Vanilla essence 150 gm Biscuit crumbs Method Melt the butter, sugar and golden syrup in a saucepan. Remove from the heat and add the cocoa and vanilla essence. Lastly add the biscuit crumbs. Press the mixture into a greased baking tray and leave to harden. The mixture should be about 2cm thick.
24 Sep 2023
Ingredients Shortcrust pastry 250 gm Caster sugar 200 gm Walnuts 200 ml Double cream 2 Tbsp Honey Method Pre-heat the oven to 180�C. Roll out the pastry and line a flan tin. Also roll out a round of pastry to make the lid of the pie. Heat a frying pan and add the sugar, leave over a medium heat until it starts to caramelise. Swirl the pan to mix the sugar with the caramel.
24 Sep 2023
Ingredients 225 gm Plain flour 110 gm Butter 75 gm Mixed dried fruit 1� tsp Baking powder 50 gm Caster sugar 1 Egg(s) � tsp Mixed spice Method Rub the butter into the flour and baking powder. Add the fruit, sugar and spice and mix thoroughly. Add the beaten egg and mix to a dough. If it seems too dry, add a little milk. Transfer the doiugh to a floured board and roll to about 5mm thick.
24 Sep 2023