8 oz Self Raising flour
4 oz soft brown sugar
4 oz Raisins
4 oz Currants
1 tsp Mixed Spice
1 Cup tea.
Soak fruit in tea overnight
Beat egg and stir into mixture.
Add dry ingredients and put into greased tin.
Cook for 75 mins at 150f
Allow to cool on rack and serve in thin buttered slices.
serves 12 –18
Juice of 1½ lemons
2 rounded teaspoons gelatine
1lb 12oz Salmon poached and flaked
4 oz Smoked Trout flaked
½ pint mayonnaise
½ pint whipped double cream
3 tsps Horseradish sauce
bunch of dill – chopped
4 slices smoked Salmon
Put lemon juice in bowl – sprinkle gelatine on top and leave to ‘sponge’ for 5 mins
Put flaked Salmon and trout in a bowl – add cream, mayonnaise, horseradish and dill and stir well
Wet a 2lb loaf tin and line with cling film
Stand juice and gelatine in bowl of water and simmer gently without stirring till melted
Add Salmon mix to warm gel and mix thoroughly.
Check seasoning, then layer mixture and smoked Salmon slices.
Cover and chill overnight.
Baa-Lamb’s Bramble Sauce
(Recipe makes 1500ml.)
3 lbs fresh Blackberries
12oz granulated sugar
4 medium onions
4 cloves garlic
4 tbsps white wine vinegar
2 tbsps balsamic vinegar
12 tbsps red wine (Lindeman’s Merlot or similar)
Finely chop and fry in olive oil to transparent, the onions and the garlic.
Reserve 4 tbsps red wine.
Place all ingredients in a saucepan , bring to boil and simmer uncovered for 30 mins.
Liquidise (washing liquidiser out with reserved red wine.)
Strain through a fine nylon sieve or through muslin.
Bottle and store in refrigerator.
Serve warm or cold with any white meat or fish.
Fat Free Carrot Cake.
4 eggs separated.
6 tsps warm water
8oz caster sugar
4oz plain flour
2 level tsps baking powder
½ lb grated carrots
½ lb ground hazelnuts.
Line a tin 93/4” x 5”
Beat eggs and warm water till frothy.
Beat in sugar and whisk until creamy.
Beat egg whites until stiff and fold into yolk/sugar mixture.
Sieve in flour and baking powder.
Fold in carrots and nuts.
Bake at 200f for 50 mins.
Stand in tin for 15mins and cool on a wire rack.
Carrot Cake 2.
8 oz soft brown sugar
6 fluid oz Corn oil
4 oz plain flour (Wholemeal may be used)
1 tsp Cinnamon
1 tsp bicarbonate of soda
5 oz grated carrots
2 oz chopped walnuts.
Line a tin 93/4” x 5”
Whisk oil and sugar
Whisk in eggs one at the time.
Mix dry ingredients (Flour cinnamon and bicarb) together and stir into egg mixture.
Add carrots and Walnuts.
Boiled fruit cake.
2 cups dried mixed fruit
1 cup chopped glace cherries
¼ cup mixed chopped candied peel
½ cup chopped walnuts
1 ½ cups white sugar
¾ cup butter
1 cup milk
1 tsp mixed spice
½ tsp baking soda
2 2/3 cups sifted SR Flour
1. Pre heat oven to 325*F (160*C)
2. Line 8” x 3” round tin with baking paper.
3. In medium saucepan combine all ingredients except flour and eggs and bring to boil.
Simmer for 5 mins and leave to cool.
4.Stir in eggs and then flour. Pour into prepared tin and wrap outside with brown paper.
5. Bake in preheated oven for 40 mins.
Reduce heat to 300*F (150*C) and continue to bake for 90 mins.
Remove from oven and allow to stand for 5 mins. then turn onto rack and remove paper. Cool completely.
Cake can be stored in an airtight tin for up to 6 months.
1Kg ripe tomatoes
1 tbs tomato puree
1 large onion
100gm Mozarella cheese
1 level tbs sugar
½ litre good stock (poultry or veg is best)
1 tbs vegetable oil.
1. Chop onions finely and tomatoes into chunky pieces.
2. Heat oil in saucepan and fry onions until transparent.
3. Add all other ingredients and bring to the boil stirring to ensure cheese doesn’t stick to the bottom of the pan.
4. When a rolling boil is achieved reduce heat and simmer without a cover for 30 mins, stirring occasionally.
5. Liquidise, and rub through a fine sieve to produce a delicious smooth soup. (I have tried skinning the tomatoes and don’t find there is a benefit to doing this unless you are happy for the soup to be rustic)
This method produces 1.5 litres soup which keeps in the fridge for 3-4 days but will also freeze well..