MARMALADE CAKE

225g/8 oz SR flour

50g/2 oz butter at room temperature

50g/2oz lard at room temperature

110g/4oz sugar

1 rounded tbsp. thick marmalade

grated rind of ½ large lemon 

grated rind of ½ large orange

1 tsp mixed spice

1 tsp vinegar

pinch of salt

170 ml/6 fl oz milk

110g/4oz mixed dried fruit

1 tbsp demerara sugar – for the topping

1. Grease and base line an 180mm/7 ½ round tin with greaseproof paper

2. Rub the butter and lard into the flour until crumbly then add the sugar, salt, mixed fruit, spice, lemon and orange rinds

3. Stir in the milk a little at a time and add the vinegar and mix well.

4. Stir in the marmalade.

5. Spoon the mixture into the tin, spreading it out evenly

6. Sprinkle the top with the demerara sugar

7. Bake at 180C/350F/Gas Mark 4 for 1-1 ¼ hours

8. The cake will be cooked when it has shrunk away from the side of the tin and the centre is firm and springy

9. Cool the cake on a wire rack and store in an airtight tin

10.The cake improves after a couple of days’ keeping

SAVOURY SODA BREAD

225g/ 8oz plain wholemeal flour

1 tsp salt

½ tsp bicarbonate of soda

25g/1 oz strong cheddar cheese

½ tbsp dried mixed herbs

1 small onion grated

150 ml/ ¼ pt milk

1. Mix together the flour, bicarb, salt, herbs, cheese and onion into a large bowl

2. Make a well in the centre and add the milk

3. Mix to form a soft dough then knead gently until smooth

4. Shape into a round loaf.

5. Place the loaf onto a greased baking tray and cut a deep cross in the top

6. Bake in the oven at 190C/375F/Gas mark 5 for 40-45 minutes or until risen and brown and crusty on top. 

7. Cool on a wire rack

GINGER NUTS

110g/4oz self raising flour

40g/1 ½ oz granulated sugar

1 slightly rounded tsp ground ginger

50g/2 oz margarine

1 tsp bicarbonate of soda

50g/2 oz/2 tbsp golden syrup

1. Sift flour, ginger and bicarbonate of soda into a mixing bowl, add sugar and then lightly rub in the margarine until the mixture is crumbly

2. Add the syrup and mix everything together to make a stiff paste

3. Divide the mixture into 16 pieces about the same size as each other and roll each piece into a little ball

4. Place them on a lightly greased baking sheet, leaving plenty of room between them because they spread out quite a bit while cooking

5. Flatten each ball slightly with the back of a spoon

6. Bake just above the centre of the oven at 190C/375F/Gas mark 5 for 10-15 minutes by which time they will have spread out

7. Leave for a few minutes to cool then transfer to a wire rack

VICTORIA SANDWICH

3 eggs

The same weight of the three eggs in butter/margarine, self-raising flour and caster sugar

Raspberry jam

Extra caster sugar for dusting

1.Preheat oven to 180C/350F/Gas 4.

2. Grease two 18cm/7” round sandwich tins and dust lightly with flour.

3. Beat together butter/margarine and caster sugar until light and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Sift the flour into the mixture and fold in gently with metal spoon until combined.

6. Divide mixture evenly between the two tins.

7. Bake for approximately 25 minutes until metal skewer comes out clean from the centre of the cakes and the cakes have shrunk slightly from the sides of the tins.

8. Leave the cakes to cool in the tins for a few minutes before transferring to a cooling rack to cool completely.

9. Spread raspberry jam on one layer.  Place the second sponge carefully on top, lining up the edges.

10. Sprinkle lightly with caster sugar.

CHIVE AND CHEESE CRISPIES

50g/2oz butter

75g/3oz Cheddar cheese, grated

50g/2oz plain potato crisps, crushed

50g/2oz plain flour

generous pinch dry mustard

1 tbsp chopped fresh chives

salt and pepper

1.Melt the butter in a small saucepan.

2. Remove from the heat and add the cheese, crushed crisps, flour, mustard, chives and seasoning.

3. Roll the mixture into walnut-sized balls and place the ballson two greased baking trays, flattening them with a fork.

4. Bake in a moderate oven 180C/350F,Gas mark 4 for 12 to 15 minutes, or until crisp.  

5. Lift off the crispies and allow to cool on a wire rack.

APPLE AND RAISIN TEA BREAD

225g/9oz Self-Raising Flour

120 g/5oz butter or spread

Pinch salt

1 level tsp mixed spice

90g/4oz soft brown sugar

90g/4oz raisins soaked in 2 tbsp cider or apple juice

1 medium cooking apple, peeled, cored and finely chopped

2 eggs, beaten

For the Glaze:

60g/2oz soft brown sugar

2 tbsp cider/apple juice

1.Preheat oven to 18Oc/gas mark 4

2. Grease and line a 200g loaf tin

3. Rub butter/spread into the flour

4. Stir in salt, mixed spice, sugar, apple, and the raisins and cider/apple juice mix

5. Mix in the eggs

6. Put mixture into the tin and bake for about 1 hour until golden and cooked through

7. Turn on to a wire rack

8. Boil together the glaze ingredients for 3-4 minutes and brush on to the warm loaf.