.

Ingredients

[table caption=”Ingredients” width=”500″ colwidth=”20|100″ colalign=”left|left”]
Qty,Desc
25g (1oz), dried mushrooms
275ml (9½fl oz), boiling water
50g (1¾oz) ,butter
110g (4oz), dark-gilled mushrooms roughly chopped
2 medium, carrots chopped
2 ,celery stalks chopped
1 medium, onion chopped
1, leek washed and chopped
2 ,bay leaves
1½ teaspoons ,chopped fresh thyme
2 ,cloves garlic crushed
2ltr (3½pt), vegetable stock
some, flour to thicken
[/table]

.

Method

.

Put the dried mushrooms in a jug with 275ml boiling water and leave them to soak for 10 minutes

Melt the butter,

Saute all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter NOT MUSHROOMS.

Pour in the dried mushrooms and their soaking water, followed by 2ltr (3½pt) of hot stock.

Bring up to a gentle simmer and, keeping the heat low, let the soup barely simmer for 1 hour.

After that, place a colander over a large bowl and strain the soup into it.

Remove the bay leaves, and purée the vegetables with a little bit of the stock in a liquidizer , then return this to the rest of the stock and whisk to a smooth consistency.

Add flour and hard boil to reduce.

Ingredients

1 pint cream / milk

6 large egg yolks

1 dsp cornflour

1 oz golden sugar

1 dsp Vanilla or a pod split

Method

Heat cream / milk

Whisk Egg yolks sugar and cornflour, if using vanilla extract mix here. If using a pod add to the milk to infuse.

Gradually pour hot milk into bowl with eggs etc stirring in as it pours.. Take your time or you get scrambled eggs

When its mixed return to heat. It can be done directly in a pan but it tends to burn or stick. I prefer a bai marie .

Slowly stir constantly. Until its done. Normally, nothing appears to be happening for a long time, then suddenly it thickens. Thats when you play with the heat , lifting the bowl replacing etc. To keep it from lumping , burning or sticking.

If you do overheat it and it looks grainy, transfer it to a jug or bowl and continue to whisk until it becomes smooth again.

Pour the custard into a jug or bowl, cover the surface and leave to cool.

4 eggs

1/2 cup sugar

2 cups milk

1 tsp ginger

Nutmeg to top

Beat eggs

Add milk sugar , ginger and mix.

Pour into oven dish

Sprinkle top nutmeg

Oen about 190C for 30mins to 1 hour, depending on depth of mix.

Use skewer test.

Should have a good wobble , dry skewer but still moist.

Dont over cook, it will be dry and have rubbery feel.

4 oz Pudding Rice

1 1/2 pint milk

10 floz cream ( optional )

1 tsp vanilla

2 oz Sugar ( Damera is good, normal White is fine )

1 tsp Ginger

nutmeg for topping

Put rice in seive

Pour boiling water over rice to clean

Bring milk, cream, rice to boil

During boil and simmer phase stir occassional to prevent sticking to pan

Simmer on most gentle bubble possible for 15 mins

Add sugar

Continue boil 15 mins

Pour into dish, sprinkle nutmeg on top & put in oven 150C for 45 mins.

This was a family favourite of ours.I would often help either Nan or Mum make this. Serves well with mash or baked potato, boiled veg and Or if you prefer after steaming it can be fried to give a crisp coating. This was one of my sister’s favourite ways of enjoying. We mostly did this option with left overs for breakfast the following day.

Ingredients

• 1 mix of Click Here Suet Pastry Mix. ^[6]
• 6 rashers of bacon. The number varied depending on the size poly you make or how much bacon you like. I personally like to put as much as I can fit into the dough mix.

Method

• Remove the pastry from the fridge.
• Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
• Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the pastry regularly turning over and give it a twist until the pastry is the correct size and thickness ( I like about 1cm thick) remember you will be rolling it up like a Swiss roll.
• Place the bacon along the pastry ( rectangle ) using as much as you wish.
• Roll up the pastry and a bacon to form a sausage shape. This should result in a layer of pastry, layer of bacon and so on. Again like a Swiss Roll.
• Cover a piece of greaseproof or baking paper with a thin a covering of butter / other fat.
• Cover the roll with the paper from above and also wrap it in an outer layer of foil.
• Secure the foil with some string or elastic bands.
• Pre heat a steamer either a dedicated device or a large pot with a steaming tray which fits inside and does not touch the water. It must also have a well fitting lid.
• Place the roll in the steaming tray. Put the lid on.
• Steam after 20 mins if needed add a little more water.
  THE STEAMER MUST NOT BOIL DRY.
• Total cooking is about 1 1/2 to 2 hours.
  • To test when its done use a skewer or small knife and put through the top. The knife / skewer should be clean and not have wet pastry sticking to it. Its the same method you use when testing cakes.
• When its cooked, remove the pudding(s) from the steamer.
• Remove the foil and greased paper coverings and allow to cool a little before cutting into slices and serve.

This was a family favourite of ours.Nan would make for us to have fresh for our evening meal. Serves well with mash, boiled veg and lots of gravy left made from some of the cooking juices. Or if you prefer a cold snack a slice of pudding with salad is tasty.

Ingredients

• 1 mix of Click Here Steak & Kidney Mix. ^[8]
• 1 mix of Click Here – Suet Pasty Mix. ^[6]
• Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.
• 1 egg, broken into a cup and mixed until the yolk and white combine.

Method

• Select your pudding bowl this recipe makes 2 x 500g or 1kg.
• Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other. If making 2 off 500g then its 4 parts etc.
• Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
• Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry pieces, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your pudding bowl(s).
• Wipe the pudding bowl(s) insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pudding from sticking to the bowl(s).
• Place the rolled out pastry over the a pudding bowl and work it into the bowl. Helping the base touch the base of the bowl and working the pastry up the sides of the tin up to its top edge. Repeat for each bowl.
• Now fill the pudding bowl(s) with the filling. I use a slotted spoon to make sure it is mostly the meat with only a little of the cooking juices.
• Roll out the smaller piece(s) of pastry until it is the correct size to form a lid.
• Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the bowl(s) and the lid just made. The egg acts as a a glue to keep things together.
• Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
• Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pudding bowl.
• Brush the lid with some egg wash. This stops it sticking during steaming
• Pre heat a steamer either a dedicated device or a large pot with a steaming tray which fits inside and does not touch the water. It must also have a well fitting lid.
• Cover the tops of the puddings with butter / fat covered baking or greaseproof paper. This helps to keep the top moist during cooking.
• Cover the top of the bowls with foil and tie some string tightly around the bowl(s). An elastic band may be used.
  • Note in times gone past a clean linen cloth would be used and string tied to seal it and make a handle to help lift the pudding when it’s hot.
• Steam after 20 mins if needed add a little more water.
  THE STEAMER MUST NOT BOIL DRY.
• Total cooking varies on size of bowl. For 500g its about 1 1/2 to 2 hours. For a 1kg its about 3 hours.
  • To test when its done use a skewer or small knife and put through the top. The knife / skewer should be clean and not have wet pastry sticking to it. Its the same method you use when testing cakes.
• Warm up the cooking juices and mix in the gravy paste made earlier. Stir slowly until the gravy reaches a simmer.
• When its cooked, remove the pudding(s) from the steamer.
• Remove the foil and greased paper coverings and allow to cool a little before tipping it out of the pudding bowl on to a plate ready for serving.

This was a family favourite of ours.Nan would make for us to have fresh on a Friday evening. Serves well with cream, custard or as is.

A good recipe for custard is made by The Hairy Bikers and can be found here.

Ingredients

• 1 mix of Click Here Apple / Fruit Mix. ^[10]
• 1 mix of Click Here – Sweet Pasty Mix. ^[11]
• 1 egg. Break an egg into a cup and mix it up. This makes the egg wash.
• Optional – sultanas, cinnamon, nutmeg.

Method

• Select your 8″ / 20 cm pie tin or any other oven proof dish.
• Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other.
• Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
• Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry lumps, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your dish.
• Wipe the dish insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pie from sticking to the dish.
• Place the rolled out pastry over the dish and work it into the dish. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
• Now fill the pie with the filling. You can add a hint of either nutmeg or cinnamon. I also like to add a few sultanas.
• Roll out the smaller piece of pastry until it is the correct size to form a lid.
• Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
• Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
• Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pie tin.
• Brush the lid with some egg wash. This gives a nice colour to the pie once its cooked. Sprinkle a little sugar over the lid.
• Place in a pre heated over ~ 170 C – 180 C
• Check after 20 mins if needed add a little more cooking time. The lid should be a deep golden brown colour.
• Remove the pie from the oven and allow to cool a little before serving.

This is a basic apple sauce Mix which is used for many things such as pies Apple sauce etc.
The quantities are given as a guideline for an 8″ / 20 cm pie.

Ingredients

• 5oz golden sugar ( Demerara ). White or Basic brown sugar is fine.
• 1 tsp ground cinnamon
• 2 tbsp cornflour
• 600g/1lb 5oz Bramley or Granny Smith cooking apples, peeled, cored, sliced. The same weight for other fruits such as pears, plumb, fig, berries, passion fruit or a mix of all of them.
  • Apple and raspberry or black berry works well.
  • Apple or Pear with gooseberry also works well.
  • Apple or Pear with Apricot is tasty.

Method

Mix the sugar, cinnamon and cornflour in a large pot – with a lid.

Stir in the apples.

Cover the pot and cook on a low heat.
Or if you have a slow cook pot, in mine it takes about 3 hours – The advantage being they do not stick to the pot.
Check from time to time. Its done when the fruit starts to soften.

Give it a little stir from time to time and if need add some water.
DO NOT LET THE MIXTURE STICK TO THE POT OR BECOME DRY – It will burn and not taste very nice.

The fruit is done when it begins to soften.

Add sugar to taste.

This was a family favourite of ours.Nan would make for us to have fresh on a Friday evening. Serves well with mash, boiled veg and lots of gravy left made from some of the cooking juices. Or if you prefer a cold snack a slice of pie with salad is tasty.

Ingredients

• 1 mix of Click Here Steak & Kidney Mix. ^[8]
• 1 mix of Click Here – Basic Pasty Mix. ^[14]
• Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.
• 1 egg. Break an egg into a cup and mix it up. This makes the egg wash.

Method

• Select your 8″ / 20 cm pie tin or any other oven proof dish.
• Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other.
• Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
• Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry lumps, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your dish.
• Wipe the dish insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pie from sticking to the dish.
• Place the rolled out pastry over the dish and work it into the dish. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
• Now fill the pie with the filling. I use a slotted spoon to make sure it is mostly the meat with only a little of the cooking juices.
• Roll out the smaller piece of pastry until it is the correct size to form a lid.
• Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
• Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
• Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pie tin.
• Brush the lid with some egg wash. This gives a nice colour to the pie once its cooked.
• Place in a pre heated over ~ 170 C – 180 C
• Check after 20 mins if needed add a little more cooking time. The lid should be a deep golden brown colour.
• Warm up the cooking juices and mix in the gravy paste made earlier. Stir slowly until the gravy reaches a simmer.
• Remove the pie from the oven and allow to cool a little before serving.

This is a basic pie filling which is used for many things such as pies.
The quantities are given as a guideline. The important part is use 1/2 kidney to 1 Steak.

Ingredients

• 500g Steak. The cheap cuts are fine. Cut into bite size pieces.
• 250g Kidney. I prefer lamb or pork. Cut into bite size pieces.
• Enough Stock to cover the meats once in a pot. I use beef Bisto stock cubes. Any own brand are fine.

Method

• Put the meat pieces into a large pot – must have a lid .
• Cover the meat with the stock. This is a slow cook dish so allow for some evaporation.
• Cook on a low heat for anywhere between 2 – 4 hours.
• Check the pot from time to time and add more stock as needed.
  DO NOT LET IT BOIL DRY.

This is a sweet pastry which is used for many things such as friut pies.
The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.

Ingredients for a 20cm / 8″ tin. Base & Lid

• 4 oz / 110g Self Raising Flour.
• 4 oz / 110g Sugar. I used either plain white or Demerara.
• 4 oz / 110g Fat. I prefer butter but marg can also be used. It is easier to work with if the fat is at room temp.

Method

• Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
• For ease of working I cut the butter into lumps. Add the fat to the flour.
• Use your fingers combine the ingredients.
• Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
• If it is sticky add some a little more flour.
• Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
• Remove when you wish to use it. Try to keep it cool up to the point of use.

This is a basic pastry which is used for many things such as pies.
The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.

Ingredients for a 20cm / 8″ tin. Base & Lid

• 8 oz / 220g Flour. For pies I use plain white but self raising can also be used.
• 4 oz / 110g Fat. I prefer low fat suet from a box called shredded suet. Fresh suet is great but can be difficult to obtain. It is easier to work with if the fat is at room temp.

Method

• Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
• For ease of working I cut the suet into lumps or pour from the box. Add the fat to the flour.
• Use your fingers combine the ingredients.
• Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
• If it is sticky add some a little more flour.
• Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
• Remove when you wish to use it. Try to keep it cool up to the point of use.

This is a basic pastry which is used for many things such as pies.
The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.

Ingredients for a 20cm / 8″ tin. Base & Lid

• 8 oz / 220g Flour. For pies I use plain white but self raising can also be used.
• 4 oz / 110g Fat. I prefer butter but marg can also be used. It is easier to work with if the fat is at room temp.

Method

• Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
• For ease of working I cut the butter into lumps. Add the fat to the flour.
• Use your fingers combine the ingredients.
• Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
• If it is sticky add some a little more flour.
• Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
• Remove when you wish to use it. Try to keep it cool up to the point of use.

I enjoyed this. We mostly had it for Thursday dinner cooked by Mum.
Mum had learnt it from her Mother , my Nan.

Ingredients

• Lamp chops were our family favourite. I have also tried this with pork and beef.
• 2 tbl Shop Dried Mixed Herbs or if you mix by hand- Thyme, Marjoram, Oregano, Parsley, Sage and Basil. I would use about 1 tsp of each.
  • I often use various herbs based on what I have available.
  • Adjust the qty to your taste.
• 1 Onion – Chopped
• 1 Carrot – sliced / chopped , what ever
• As many as you want smallish potatoes halved
• Any other root veg such as swede, parsnips, turnips etc all cut to a reasonable bit size.
• 1 Clove Garlic – Crushed.
• I like to add a small splash of Worcester Sauce – But this is not how my Mum or Nan made it.
• Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.

Method

• Pre – heat an oven to 170 C for normal cooking. It can be as low as 130C if you want to cook it slowly.
• Place the chops in a large oven proof pan or dish which has a lid.
• Add the onion, garlic, carrots, spuds and any other veg.
• Cover with hot water. I fill as much as the oven dish or pan can take.
  • But I do really like the gravy 🙂
• Stir in the thinking paste you made earlier. Make sure it well mixed in or you will end up with lumpy gravy.
• During cooking its worth give it all a quick stir from time to time. Mostly leave it alone to get on with cooking.
• If using 170C it should be done after 1:30 to 2 hours.
  If your using 150C about 4 hours.
  If your using 130C pretty much as long as you like.
• VERY IMPORTANT —– DO NOT LET IT BECOME DRY. THERE MUST ALWAYS BE A COVERING OF LIQUID.
  
  OR
• I sometimes use a slow cooker instead of an oven. The method is the same. It gives a different texture to the meat and also as it cooking for so long it gives a chance for the flavours to fuse together well. It also give a chance for the veg to give their flavour to the cooking juice and also absorb the overall flavour well.
  
  
• I still switch between oven and slow cooking depending on my mood at the time.
  If I am working out all day, the slow cook pot is good to come home to.

Ingredients

• 300g self raising flour
• 1 teaspoon baking powder
• 50g cold unsalted butter cubed
• 80g caster sugar
• 150g milk or plain chocolate chips
• 2 eggs , lightly beaten
• 225ml milk
• 1 teaspoon vanilla extract

Method

1. preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases.
2. Mix the flour and baking powder together in a large bowl. Rub in the butter untill the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips.
3. In a separate bowl mix the eggs , milk and vanilla extract together , then pour the mixture all at once into the dry ingredients and mix briefly.
4. Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch. cool in the tin for 10 minutes.
5. after 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away.

Instead of Choc Chip you can also use:

Blueberry , Cranberry, Banana slices / chips, sultanas,

Ingredients

110g soft or spreadable butter

150g light brown soft sugar

^[22]1 large egg, beaten

1 teaspoon vanilla extract

175g plain flour

½ teaspoon bicarbonate of soda

75g toasted chopped hazelnuts

100g dark, milk or white chocolate chips

Method

First put the butter and sugar together in a mixing bowl and beat with an electric hand whisk until light and fluffy.

Pre-heat the oven to 180°C, gas mark 4

Then beat in the egg and the vanilla extract before folding in the remaining ingredients until thoroughly mixed. Now take slightly rounded dessert spoonfuls of the dough and arrange them (well spaced out) on baking sheets. Next flatten each one slightly, then bake them one sheet at a time on the shelf near the centre of the oven for about 15–16 minutes or until the biscuits have turned a dark golden colour and
feel firm in the centre when lightly pressed.

As soon as the biscuits are baked, remove them from the baking sheets with the aid of a palette knife. Cool them on a wire rack and store in an airtight container.

Ingredients

1/2 lb (225g) ,SR flour

1tsp baking powder

1/4 lb ( 120g ), Butter or Marge

1/4lb (120g), Caster Sugar

1 ,egg ( beat together )

Some, Milk as required.

1/2lb – 8oz – 225g

Method

1, In a largish bowl mix sugar with butter / marg. This is often known as creaming.

2,Add the eggs and stir into mixture.

3, Mix flour & baking power and sieve into sugar mixture and mix  be careful not to over stir.

4,Add enough milk to mixture to make it a thick paste / soft butter texture.

5,Add flavouring of choice to mixture.

6,I use some grease proof paper with some butter on it to wipe the insides (all of the little containers) of the tin with butter / marg.

7,Pour mixture into each of the containers in the tin.

8, Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins.

9,Start checking after 25 mins as some ovens cook faster especially fan assisted.

10,You know when it’s ready by putting the tip of a knife or skewer in the cakes when pulling it out it should be mostly clean.

11,When ready allow to cool on a cooling rack.

Ingredients

[table]

Qty,Ingredients

5,Eggs

125g,Sugar

60g,Butter

125g,Plain Flour

60g,  Choc

[/table]

Method

[table]

Separate eggs -  beat whites to stiff peak.

Melt Butter & Choc

Mix sugar eggs yolks  / marg – largish bowl

Mix flour and baking power

Sieve the flour into butter / choc mixture

Carefully fold mix into egg white mix

Use 7″ tins

Oven 150C – Gas 2

Cook 25 – 30 Mins. May be faster in a fan oven

 

Ingredients

[table]

Qty,Ingedients

8oz (220g),S-Raising Flour

1tsp,Baking Powder

8oz(220g),Castor Sugar

4,Eggs

8oz(2200g),Butter or Marg

[/table]

Method

[table]

Mix sugar  and butter / marg  in a largish bowl

Mix flour and baking power and sieve into sugar mixture and mix. Add eggs – be careful not to over stir .

Divide the mixture equally between both  7″ tins

Oven 160C – Gas 2 1/2

Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins.

Start checking after 20 mins as some ovens cook faster – especially fan assisted

You know when it’s ready by putting the tip of a knife or skewer in the cake, when pulling it out it should be mostly clean.

When ready allow both halves to cool on a cooling rack.

Spread one half with a tasty filling such as:
jam, jam & cream, anything you like

Place the two halves on top of each other and
Enjoy

[table]

qty,ingredients

8oz, SR Flour

1/4tsp,salt

1tsp,sugar

2oz,sultanas

1/4pint, milk

[/table]

 

Method

^[27]

 

 

^[28]

Crumble Top

Butter 3 Oz

Flour  6 Oz

Brown Sugar 3 Oz

Filling :

Use 1 of these Apple / Fruit Sauce. ^[10]

Put the fruit mix into an oven proof dish.

Mix the ingredients for the Crumble Top and add the dish.

Cook in pre heated oven at 190C for 20 mins.

For those in USA, Golden Syrup can be brought at Walmart.

https://www.walmart.com/ip/Lyle-s-Golden-Syrup-11-oz-Pack-of-12/17182633 ^[31]

6 oz SR Flour

6 oz butter

3 Large Eggs

1 tsp baking powder

6 oz sugar ( light brown is nice )

Soften ( cream)  the butter with the sugar,  mix the flour and baking powder then put all into a bowl and mix

Golden Syrup  or Marmalade into bottom of cooking bowl, add the mixture and cover the top with buttered baking /grease proof paper and a foil lid held on with string ( or I use an elastic band ).

steam 2 hours.

Another nice option is to add a couple of tbl spoons of golden syrup to the sponge mix.

This makes a 1lb / 1kg bowl.

Xmas Pudds – Makes 3  ( This is the full recipe , 1/2 it to fit in the big mixing bowl )

1lb ( 500g ) Sultana

1lb ( 500g ) Raisins

1lb ( 500g ) Currents ( washed and dried )

½ lb ( 250 g ) mixed peel

1lb (500g ) Sugar

1lb SR flour

1lb Breadcrumbs – can bulk out.  If making 1/2 the recipe to 250g can be 350g

1 tsp mixed spice ( 5ml ?? )

1 tsp Nutmeg

Juice 1 lemon ( 1tsp jif)

1lb Suet

1lb chopped cooking apples

1/4lb ( 125g ) chopped almonds

8 eggs

Mix with barley wine as required

Boil for 6 hours

• 2 hours when needed

cover with paper from butter + foil

Pressure Cooking Times

Weight	Water	Pre Steam	Cooking	Reheat
450g	2 ¼ Pint , 1.25L	20 Minutes	1 ¾ Hours	20 Minutes
675g	3 Pint, 1.75 L	20 Minutes	2 ½ Hours	25 Minutes
900g	3 ½ Pint, 2 L	30 Minutes	3 Hours	30 Minutes

Use kettle boiled water. Also during pre steam , minimum steam to escape.

Christmas Cake – JA – This is the one

10oz (280g) Butter

10oz (280g) Moist dark brown sugar

1 tbl black treacle

1 lemon rind ( finely grated )

4 large or 5 medium eggs

3 tbs sherry, rum or brandy

12oz (340g) plain flour

1oz (25g) ground almonds

½ tsp powder cinnamon

½ tsp powder allspice

4oz (100g) chopped candied peel

4oz (100g) chopped glace cherry

1lb (½ kg ) currants

8oz ( 200g ) sultanas

12oz ( 340g) seedless raisins

2-4 oz ( 50g – 100g) chopped blanched almonds

Cooking time 3 ½ – 3 ¾ Hours

Makes 9” round or 8” square tin.

Line the tin with grease proof paper leaving 1” standing above the tin.

Cream butter, sugar treacle and lemon rind until soft and light. ( largest bowl )

Beat eggs and then mix with booze and lemon juice.

Mix flour, almonds, spices, peel, cherries and fruit.

Stir the egg mixture then the flour mixture into the creamed butter mixture.

Spoon into the tin, pressing down firmly ( this makes the cake easier to slice ).

Using damp knuckles press down on the top ( this helps to make the cake flat ).

Place tin in the centre of the oven at 325F ( 160 C ) gas mark 3

Cook for 1 hour. Check the temp by looking at the cake. It should not change colour in the 1^st hour.

Then turn the temp down to 275-300 (135C – 150 C ) and cook for the remaining time.

Marzipan

Coat with jam or 1 egg white. Roll out Marzipan to cover cake.

Smooth over the cake by rubbing it with a little icing sugar.

Icing

2lb Icing Sugar

4 eggs whites

2 tbs lemon juice

up to 4 tsp glycerin ( stops the icing setting too hard )

Whisk the eggs until firm. Blend in sugar and then the lemon. Beat until smooth and white.

If you over beat you get large air bubbles in the mixture which will spoil the finish. Spread over the marzipan using a palette knife.

Use a fork to create peaks etc ……

Then leave to harden.

Ingredients

[table]

qty,ingredients

225g, Bramley Apples – peeled & chopped

112g, Suet

175g,raisins

175g, sultanas

175g, mixed candied peel

175g, dark brown sugar

1, zest and juice of orange

1, zest and juice of lemon

25g,chopped almonds

2tsp,mixed ground spice

1/2tsp,gnd cinamon

1/4tsp,nutmeg

6tbl,Rum

[/table]

Method

1. Combine everything except the Rum

2. Cover the bowl and leave over night.

3. Pre heat oven to 110C

4. Use a covered dish or tray covered with foil.

5. Cook for 3 hours

6. Remove the bowl and allow to cool slowly. It may appear fatty thats fine.

7. Stir occasionally until cool. It should all come together and not look tiny shreds.

8. When cool stir in Rum

 

This was a Christmas family favourite of ours. Nan would make for us to have fresh on the big day.

Ingredients

• 1 mix of Click Here Sweet Pastry Mix. ^[36]
• 1 jar of mince meat or better one batch of Click Here – Mince Meat Mix. ^[37]
• some sugar for covering the tops.
• 1 egg. Break an egg into a cup and mix it up. This makes the egg wash.

Method

• Select a pie tray mine has little dishes / cups to hold 12 pies.
• Remove the pastry from the fridge.
• Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
• Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the pastry lump, regularly turning over and give it a twist until the pastry is the correct size and thickness to fill the cup in the pie dish.
  Cut the pastry into 12 parts the size to fill each of the the cups in the pie dish and 12 to make lids for each. Or I use standard pastry cutters / rings to make this easier.
• Wipe each of the cups the insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pies from sticking to the dish.
• Place the rolled out pastry over the a pie cup and work it into the cup. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
• Now fill the pie with the filling the mix at the top of the page is very good, or use a shop brought jar which is a lot easier.
• Roll out the smaller piece of pastry until it is the correct size to form a lid.
• Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
• Place the lid on top of each pie and press using a finger tip all around the edge to help the lid stick to the pie.
• Trim the edges to form a neat edge to each pie.
• Brush each of the lids with some egg wash and sprinkle it a little sugar. This gives a nice colour and taste to the pies once they are cooked.
• Place in a pre heated over ~ 170 C – 180 C
• Check after 20 mins if needed add a little more cooking time. The lids should be a deep golden brown colour.
• Remove the pie tray from the oven and allow to cool a little before moving to a cooling rack. If you take them out of the tray too early they tend to fall apart.

½ lb (8oz) breadcrumbs

3 oz suet

some mixed herbs

some egg to bind mixture.

Cook 20 – 30 mins in hot dripping.

Butter 3 Oz

Flour 6 Oz

Brown Sugar 3 Oz

Cook 190C 20 mins.

[table]
Qty,Ingredient
1lb ( about 450g ) , bramley apples chop small
8 oz ( about 225 g ) , suet
12 oz ( about 350g ) , rasin
8 oz, sultanars
8 oz, currents
12 oz, Dark brown sugar
2 lemon or orange, zest
2 oz ( about 50 g ) , small cut Almonds
[/table]

Method

Mix everything
Cover and leave for 12 hours
After that pre-heat the oven to gas mark ¼, 225°F about 110 C

Cover the bowl loosely with foil and cook for 3 hours, then remove the bowl

Stir whilst its cooling, about every 30 mins is fine.

Add the brandy when its cold.

Give it a good mix

Do jars the same as jam. Boil then use.

Ingredients

• 125g/4oz butter
• 55g/2oz caster sugar, plus extra to finish
• 180g/6oz plain flour

Method

1. Preheat the oven to 190C/375F/Gas 5.
2. Beat the butter and the sugar together until smooth.
3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.