I'm yet to make this cake, but my aunt assures me it's easy and delicious. I will be making it and will note any tweaks I make.
4 slices of pineapple (fresh if you can) finely chopped
12oz self raising flour
8oz unsalted butter
8oz brown sugar
12oz mixed fruit
2oz glace cherries, chopped
2 large eggs (free range) beaten
Deep cake tin, greased and lined
Preheat the oven to 170°C, 325°F, gas mark 3
Place all the fruit into a large mixing bowl and mix. Melt the butter and sugar over a low heat and then add to the fruit, mix thoroughly and allow to cool. Sift the flour and add to the fruit along with the eggs. Mix well using a wooden spoon. Pour into the cake tin, level making a dip in the middle so the cake rises evenly. Bake for 2 hours, test cake with a cake tester, if it comes out clean you're done.
Sunday, 24 June 2012
Dr Hopwood's Really Good For You Flapjack
One of our lovely anaesthetists brings us these rather yummy flapjacks on a Sunday if we have the misfortune to be working.
6oz self raising flour
2oz linseeds
8oz jumbo oats
2oz pumpkin seeds
4oz of whatever! Dessicated coconut, dried cranberries, apricots, peanuts, chopped stem ginger, raisins, walnuts etc - you decide what you fancy.
8oz unsalted butter
6oz demerara sugar
2 tablespoons golden syrup.
2 greased swiss roll tins or similar
Preheat the oven to 190°C, 375°F, gas mark 5
Put all the dry ingredients (not the sugar) together in a large mixing bowl. Melt together the butter, sugar and syrup over a low heated. Add the melted ingredients to the dry and mix well. Split between the two tins, spread evenly and press down but not too firmly. Bake until golden, Dr Hopwood never me gave the exact cooking time, but at a guess around 20-30 minutes, I usually check at 20 and take it from there. Mark into bars or squares on removing from the oven. Remove from the tin when cooled.
6oz self raising flour
2oz linseeds
8oz jumbo oats
2oz pumpkin seeds
4oz of whatever! Dessicated coconut, dried cranberries, apricots, peanuts, chopped stem ginger, raisins, walnuts etc - you decide what you fancy.
8oz unsalted butter
6oz demerara sugar
2 tablespoons golden syrup.
2 greased swiss roll tins or similar
Preheat the oven to 190°C, 375°F, gas mark 5
Put all the dry ingredients (not the sugar) together in a large mixing bowl. Melt together the butter, sugar and syrup over a low heated. Add the melted ingredients to the dry and mix well. Split between the two tins, spread evenly and press down but not too firmly. Bake until golden, Dr Hopwood never me gave the exact cooking time, but at a guess around 20-30 minutes, I usually check at 20 and take it from there. Mark into bars or squares on removing from the oven. Remove from the tin when cooled.
Lucy's Quick and Easy Cheesecake
This is one of those desserts which is fantastic but requires very little effort. I always make it the night before as it becomes a little firmer, but you can still make it on the day and it'll be just as good.
90g unsalted butter
300g biscuits, use whatever you fancy really. I like Hobnobs.
250g white chocolate. I've found if you buy the bags of kiddies supermarket own choc drops, not only are they cheaper but melt a lot quicker too.
375ml double cream
200g full fat cream cheese (Philadelphia is best)
Punnet of raspberries
Start by greasing the base of a spring form cake tin, 8" would be good. In a small sauce pan, melt the butter over a low heat. Once melted, remove from the heat to cool slightly. Crush the biscuits in a large mixing bowl and then add the melted butter. Mix thoroughly and transfer to the cake tin. Spread the mixture out evenly and press down with the back of a spoon to make a firm base for the cheesecake. Chill in the fridge.
Place the white chocolate in a heatproof basin. Sit the basin over a saucepan of simmering water, ensuring the water does not touch the basin. Gently melt and then set aside to cool. Whilst the chocolate is cooling, whip the double cream until it is thick but not over-whipped. Add the cream cheese and beat in on a slow setting if using an electric whisk. Now add the melted chocolate, again mixing on a slow setting. Finally add the raspberries, gently stirring in using a large metal spoon.
Remove the base from the fridge and spoon the cheesecake topping into the tin, spreading it evenly to cover the base. Return to the fridge to chill until required.
If you don't fancy raspberries give something else a try. I've used a large bag of Malteasers before, just opened the bag and tipped them in.
90g unsalted butter
300g biscuits, use whatever you fancy really. I like Hobnobs.
250g white chocolate. I've found if you buy the bags of kiddies supermarket own choc drops, not only are they cheaper but melt a lot quicker too.
375ml double cream
200g full fat cream cheese (Philadelphia is best)
Punnet of raspberries
Start by greasing the base of a spring form cake tin, 8" would be good. In a small sauce pan, melt the butter over a low heat. Once melted, remove from the heat to cool slightly. Crush the biscuits in a large mixing bowl and then add the melted butter. Mix thoroughly and transfer to the cake tin. Spread the mixture out evenly and press down with the back of a spoon to make a firm base for the cheesecake. Chill in the fridge.
Place the white chocolate in a heatproof basin. Sit the basin over a saucepan of simmering water, ensuring the water does not touch the basin. Gently melt and then set aside to cool. Whilst the chocolate is cooling, whip the double cream until it is thick but not over-whipped. Add the cream cheese and beat in on a slow setting if using an electric whisk. Now add the melted chocolate, again mixing on a slow setting. Finally add the raspberries, gently stirring in using a large metal spoon.
Remove the base from the fridge and spoon the cheesecake topping into the tin, spreading it evenly to cover the base. Return to the fridge to chill until required.
If you don't fancy raspberries give something else a try. I've used a large bag of Malteasers before, just opened the bag and tipped them in.
Honey Biscuits
When my children were at nursery they used to make Honey Biscuits. The recipe came from a story book of the same name, a book which I borrowed and copied the recipe from. I lost the recipe some time ago, but recently I've been cooking a lot with honey and have been reminded of how fantastic these biscuits are. Thinking the book had gone out of print I Googled it to see if I could get it second hand. It's still in print and now have my very own copy.
Here is the recipe.
Here is the recipe.
You will need
120g unsalted butter
120g caster sugar
1 large tablespoon runny honey
1 large egg yolk (free range)
1 level teaspoon ground cinnamon
180g self raising flour
2 tablespoons of caster sugar mixed with 1 teaspoon of cinnamon in a bowl for rolling dough balls prior to cooking
Preheat your oven to 175°C,350°F or gas mark 4.
Beat the butter and sugar together in a large mixing bowl until they are creamy. Next beat in the honey and egg yolk. Add the cinnamon and flour and mix into a soft dough, I use a wooden spoon to start with and then dive in with a hand to bring it all together. If the dough is sticky, add a little more flour. Shape the dough into little balls, rolling each ball in the sugar and cinnamon mix put aside in a bowl.
Place the balls on a greased baking sheets. Don't forget to space them out as they will spread. You should get about 30 biscuits in all. Bake in the preheated oven for 12-15 minutes, until golden. Leave the biscuits to cool on the baking trays for a couple of minutes, then transfer to a wire rack. When completely cool, store in an airtight container.
120g caster sugar
1 large tablespoon runny honey1 large egg yolk (free range)
1 level teaspoon ground cinnamon
180g self raising flour
2 tablespoons of caster sugar mixed with 1 teaspoon of cinnamon in a bowl for rolling dough balls prior to cooking
Preheat your oven to 175°C,350°F or gas mark 4.
Beat the butter and sugar together in a large mixing bowl until they are creamy. Next beat in the honey and egg yolk. Add the cinnamon and flour and mix into a soft dough, I use a wooden spoon to start with and then dive in with a hand to bring it all together. If the dough is sticky, add a little more flour. Shape the dough into little balls, rolling each ball in the sugar and cinnamon mix put aside in a bowl.
Place the balls on a greased baking sheets. Don't forget to space them out as they will spread. You should get about 30 biscuits in all. Bake in the preheated oven for 12-15 minutes, until golden. Leave the biscuits to cool on the baking trays for a couple of minutes, then transfer to a wire rack. When completely cool, store in an airtight container.
They really are yummy...go on give them a go!
Stem Ginger Biscuits
These really are the best and so easy to make. They'll leave you wanting more for that I am certain.
350g self raising flour
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda
200g caster sugar
115g unsalted butter
85g golden syrup
1 medium egg (free range) beaten
2 pieces stem ginger, drained and finely chopped
3 baking trays greased with butter
Preheat your oven to 170°C, 325°F, gas 3
Sift the flour, ground ginger, bicarbonate of soda and sugar into a large mixing bowl. Gently melt the butter and syrup in a small heavy based saucepan over a low heat, once melted, set aside to cool. pour the butter/syrup mixture into your mixing bowl, add the beaten egg and stem ginger. Mix with a wooden spoon. I usually dive in with a hand to bring the dough together. It should have a soft but light feel to it. Using your hands, roll the dough into walnut size balls. I can usually get around 32, see how you go.
Arrange to balls onto your greased baking trays, spacing them well apart as they will spread. Bake in the preheated oven for around 15-20 minutes until golden brown. Do keep an eye on them, and if need be turn the trays around half way through cooking so that they brown evenly.
Leave the biscuits to cool on the trays for a couple of minutes before transferring them to a wire rack. Once completely cool, store in an airtight container.
350g self raising flour
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda
200g caster sugar
115g unsalted butter
85g golden syrup
1 medium egg (free range) beaten
2 pieces stem ginger, drained and finely chopped
3 baking trays greased with butter
Preheat your oven to 170°C, 325°F, gas 3
Sift the flour, ground ginger, bicarbonate of soda and sugar into a large mixing bowl. Gently melt the butter and syrup in a small heavy based saucepan over a low heat, once melted, set aside to cool. pour the butter/syrup mixture into your mixing bowl, add the beaten egg and stem ginger. Mix with a wooden spoon. I usually dive in with a hand to bring the dough together. It should have a soft but light feel to it. Using your hands, roll the dough into walnut size balls. I can usually get around 32, see how you go.
Arrange to balls onto your greased baking trays, spacing them well apart as they will spread. Bake in the preheated oven for around 15-20 minutes until golden brown. Do keep an eye on them, and if need be turn the trays around half way through cooking so that they brown evenly.
Leave the biscuits to cool on the trays for a couple of minutes before transferring them to a wire rack. Once completely cool, store in an airtight container.
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