WARNING, VIEWING THESE RECIPES MAY MAKE YOUR MOUTH WATER Treacle Tart
Ingredients:
175g Shortcrust Pastry 3 tablespoons of Golden Syrup
2 handfuls of Cornflakes, crumbled 1 Lemon Rind
Instructions:
Grease the base of an oven proof plate or pie dish and preheat the oven to 190˚C. Roll out the pastry into a circle and cut a strip the size of the lip of the plate. Press the pastry strip on the lip and dampen. Place the round pastry into the base of the tin and trim to size. Prick all over this with a fork. Warm the syrup with the lemon rind and mix the cornflakes into this. Pour this into the tart and use any remaining pastry the makes strips and lattice over the top. Cook for 30 minutes and eat either hot or cold.
Coconut Macaroons
Ingredients:
1 beaten Egg 175g Desiccated Coconut
50g Caster Sugar
Instructions:
Place the egg and sugar in a mixing bowl and beat together. Stir in the coconut and then press the mixture together in your hands to form a ball which you should then flatten slightly. Cook at 180˚C for 20 minutes and leave out to cool.
Caramel Cakes
Ingredients:
Biscuit: Caramel:
150g Butter 100g Butter
100g Caster Sugar 100g Caster Sugar
275g Flour 2 tablespoons of Golden Syrup
100g Plain Chocolate, broken up 1 large can of Condensed Milk or 125ml of Skimmed
Instructions:
Mix the butter and sugar for the biscuit together and fold in the flour with a wooden spoon. Spread this mixture into an oven proof tin and cook for 15-20 minutes at 180˚C until golden. Leave this to cool. For the caramel place all the ingredients in a saucepan and put on a gentle heat until the sugar has dissolved. Increase the heat and boil for 5 minutes stirring throughout. Remove this from the heat and cool for a minute before spreading over the biscuit base. Leave this to set. Melt the chocolate in the microwave or over a pan of hot water and spread it over the caramel now it has set. Mark out the squares it will be cut into on the top and leave until cold before pressing out of tin.
Scotch Pancakes:
Ingredients:
100g Flour 1 tablespoon of Sugar
1/2 a teaspoon of Bicarbonate of Soda 2 teaspoons of Cooking Oil
1 teaspoon of Cream of Tartar 1 beaten Egg
150ml of Milk
Instructions:
Put the flour, bicarbonate of soda and cream of tartar in a bowl and stir in the sugar and oil. Beat in the egg and milk until it forms a thick batter. Heat a frying pan and grease it between each set of pancakes. Drop a spoonful of batter into the pan, leaving some room around it and do this until your pan has several pancakes cooking at once. Cook until they are golden brown and the top is bubbling and then flip over. Serve when ready.
Sago Cream
Ingredients:
600ml Milk 75ml Whipping Cream
40g Sago 1 Egg White
1 teaspoon of Vanilla Essence Nutmeg to taste
50g Granulated Sugar Jam
Instructions:
Heat the milk in a saucepan and add the sago. Cook gently stirring regularly, for 20 minutes. Add the vanilla and sweeten before leaving it to cool. Whip the cream until it is thick and the egg white until it is stiff. Mix the two together and stir into the sago. Place the mixture into bowls, sprinkle with nutmeg and serve with Jam stirred in.
Spiced Fruit Salad
Ingredients:
1 cubed Mango 2 chopped Apples
1 cubed Papaya 1 tin of Pineapple
2 Oranges Cardamom Pods
Grated Ginger Mint Sprigs
50g Granulated Sugar
Instructions:
Put 200ml of water in a pan along with the sugar, ginger and cardamom. Heat until the sugar dissolves and then leave it to cool. Prepare all the fruit and mix with the pineapple syrup and the sugar mixture. Add mint sprigs in to add to flavour if desired.
Jam Roly Poly
Ingredients:
225g Suet Crust Milk
100g Warm Jam Sugar
Instructions:
Roll out the suet into a rectangle and spread with jam leaving a thin border. Fold the border over the jam and brush with water. Roll the suet fairly tightly from a shorter end and press the end firmly onto the roll. Turn this upside down onto a greased tray and tie loosely about 2 inches from the ends. Make 4 incisions along the top and brush with milk. Sprinkle a thing coating of sugar on and cook for 30-40 minutes at 200˚C.
Banana Rice Caramel
Ingredients:
Small tin of Rice Pudding Brown Sugar
1 sliced Banana Cinnamon
Margarine
Instructions:
Heat the rice pudding and put into a greased heatproof dish. Place the banana slices on top and sprinkle with brown sugar. Put flakes of margarine over the top in several places and sprinkle cinnamon on top if desired. Place this under a grill until the sugar is caramelized.
Banana Treat
Ingredients:
1 sliced Banana Jam
2 mini Swiss Rolls Custard
Instructions:
Slice up the swiss rolls and put them in a dish topped with the banana. Add the custard and a little jam and stir it all up then eat.
Apple Charlotte
Ingredients:
1 cooking Apple 2 teaspoons of Granulated Sugar
50g Margarine 1/2 a teaspoon of cinnamon
3 slices of White Bread, cubed
Instructions:
Peel and core the apple and cut it into rings. Heat half the margarine in a pan and add the apple. Fry the rings on both sides for about 5 minutes. Move these to one side, still on the heat and add the remaining margarine. Add the bread cubes and fry until crisp. Mix this with the apples and add the sugar ensuring that you stir well. Put this onto a plate and sprinkle the cinnamon on top.
Shortbread
Ingredients:
150g Plain Flour 100g chilled Butter
25g Ground Rice 50g Caster Sugar
Instructions:
Put the flour, rice and a pinch of salt into a mixing bowl and stir in the sugar. Add the butter in in pieces and knead until it is well mixed. Wrap in cling film and cool in the fridge for 30 minutes. Roll the dough onto a greased oven proof tin and cook at 170˚C for 40 minutes. Remove it and let it cool, dredge with a little sugar.
Cheesecake
Ingredients:
50g Margarine 225g Cream Cheese
100g Digestives 125ml Natural Youghurt
1 tin of pineapple, strawberries or oranges Jelly, to match fruit
Instructions:
Crush the digestives and mix with melted margarine. Press this into a bowl and beat the cream cheese and youghurt together. Put the syrup from the fruit in with 100ml of water and makes up the jelly. Mix these together in the microwave for 40 seconds. Mix everything together and spread on top of the biscuit base, set this in the fridge. Serve with the fruit on top.
Flapjacks
Ingredients:
100g Demerara Sugar 50g Desiccated Coconut
100g Butter or Margarine 1 teaspoon of Baking Powder
3 tablespoons of Golden Syrup 1/2 a teaspoon of Salt
175g Porridge Oats 1 beaten Egg
Instructions:
Heat the sugar, butter and margarine together gently until melted. Remove this from the heat and stir on the remaining ingredients. Spread this into a greased heatproof tin and cook at 180˚C for 25 minutes or until golden. Remove from the oven and leave for 5 minutes, mark the squares and leave until completely cold. Loosen with a knife and separate the squares.
Banana Fritters
Ingredients:
40g Plain Flour 1 Egg White
1 teaspoon of Oil 3 Bananas
3 tablespoons of Water 50g Butter
25g of Sugar
Instructions:
Put flour in bowl and make a well in the centre. Add the oil and water to make a batter. Beat the egg white until stiff and fold it into the batter. Cut the bananas in half and coat with the batter. Fry these in the melted butter, turning until brown. Drain on kitchen paper and serve sprinkled with the sugar.
