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CLASS 1
GINGER LOAF
12oz Self Raising Flour
2oz Caster Sugar
3oz Sultanas
1oz chopped stem ginger
4 tbsp warmed black treacle
¼ pt Milk |
Pinch of Salt
1tsp ground Ginger
2oz Butter/Marg
2 Eggs |
Grease and line base of a 1kg loaf tin. Mix Flour, Salt, Sugar and Sultanas.
Warm the treacle and fat until the fat melts.
Add to dry ingredients, gradually mixing in the eggs and milk to make a soft dough.
Pour into a prepared tin, bake for 1hr and 10mins at 160℃ , 375F or Gas 3.
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CLASS 5
LEMON & BLUEBERRY LOAF
6oz Butter Softened
142ml Soured Cream
9oz Plain Flour
150g Blueberries
Pinch of Salt
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10oz Sugar
4 Eggs (Lightly Beaten)
Zest of 1 Lemon
2tsp Baking Powder |
Icing:
4oz Icing Sugar
4bsp Lemon Juice
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Beat Butter and Sugar until soft and creamy
Beat in the Eggs a little at a time, add lemon zest
Fold in the Soured Cream, then the Flour, Baking Powder and Salt.
Fold in the Blueberries
Bake in a 2lb tin at 180℃ for 45-55mins.
When cool, drizzle with the icing.
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CLASS 10
APRICOT CAKE
8oz Self Raising Flour
2 tsp Cinnamon
4oz Butter
5oz Soft Brown Sugar |
5oz Dried Apricots (Chopped)
1 tbsp Honey
3 tbsp Milk
2 Eggs |
Combine flour and cinnamon. Rub in butter until crumbles
Stir in sugar, apricots. Mix in honey and milk. Add dry ingredient. Add eggs and Mix well.
Bake 170℃ for 1 hour 20 mins.
Cool.
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CLASS 12
RED VELVET CAKE
175g Self Raising Flour
1tsp Bicarbonate of Soda
150ml Sunflower Oil
2tbsp Red Food Colouring |
3tbsp Cocoa Powder
150g Caster Sugar
150ml Buttermilk
2 Eggs |
Cream Cheese Frosting:
300g Cream Cheese
250g Icing Sugar
100g Butter, Softened |
Heat the oven to 180℃, and line two 18cm sandwich tins with baking paper. Stir the dry ingredients together in a large bowl.
Beat the eggs and add the oil and buttermilk,
stir in food colouring. Stir the wet ingredients into the dry and then beat them togther
until a smooth batter froms. Dividie the mixture between the tins and bake for 25-30 minutes.
Cool on a wire rack.
To make the frosting, beat togehter the butter and icing sugar until smooth, then beat
in the cream cheese, Put a layer of frosting between the cakes and then use the rest
to frost the cake.
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CLASS 23
MINT JELLY
1 ½ cups of fresh mint, washed and packed
3 ¼ cups of water
2-3 drops green food coloring
½ teaspoon lemon juice |
1 (1 ¾ oz) box pectin
4 cups granulated sugar |
Crush the mint leaves. Add water. Bring to boil.
Remove from heat, cover and let stand for 10 minutes. Strain and measure 3 cups of
mint infusion.
Add food coloring and lemon juice. Add Sure-Jell, dissolve and bring to a rapid boil.
Add sugar. Cook fast, stirring occasionally until it comes to a rapid boil that cannot be
stirred down, then cook 1 minute more.
Pour into sterilized jelly glasses and seal. |
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CLASS 27
RASPBERRY SCONES
300g self-raising flour, plus extra for dusting
50g caster sugar
125ml pink lemonade, plus 2 tsp |
150ml whipping cream
100g frozen raspberries |
Put the flour, sugar, and ¼ tsp salt in a large mixing bowl. Mix the lemonade with 125ml
cream in a jug, then pour over the dry ingredients and use a cutlery knife to mix to a
soft, crumbly dough.
Pre-heat the oven to gas 7, 220℃ and lightly dust a baking sheet with flour.
Tip the dough onto a lightly floured surface, scatter over the frozen raspberries and
knead lightly until combined and the raspberries are evenly rippled through.
Use your hands or a rolling pin to pat or roll the dough to a thickness of 3cm, then use a
5cm round cutter, dipped in flour, to cut out the scones. Reroll the trimmings to make 8
scones.
Mix 1 tbsp cream with 2 tsp lemonade to loosen, then use to brush the tops of the
scones.
Bake for 12-14mins until risen and lightly browned. |
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