Flapjacks 175 g butter 175 g brown sugar 1 tablespoon golden syrup 350 g porridge oats Heat oven to 175 fan. Melt butter, sugar & golden syrup, add oats. Bake for 15 mins. Add dried cranberries or blueberries for extra interest.  Cut after 10/15 mins of cooling, then leave to cool completely before removing from tin.

Flapjacks 175 g butter 175 g brown sugar 1 tablespoon golden syrup 350 g porridge oats Heat oven to 175 fan. Melt butter, sugar & golden syrup, add oats. Bake for 15 mins. Add dried cranberries or blueberries for extra interest. Cut after 10/15 mins of cooling, then leave to cool completely before removing from tin.

Apple and Sour Cream Cake,   3 cooking apples (half of them cut in chunks for cake mixture, rest sliced for top of cake) 187g softened butter 187g caster sugar 3 eggs 1.5 tsp vanilla extract 300g plain flower 2 tsp baking powder 1.5 tsp cinammon 150g sour cream Then mix melted butter with another 1 tsp cinnamon and 2 tbsp granulated sugar and brush on top before baking at 160 fan for 40-50 mins

Apple and Sour Cream Cake, 3 cooking apples (half of them cut in chunks for cake mixture, rest sliced for top of cake) 187g softened butter 187g caster sugar 3 eggs 1.5 tsp vanilla extract 300g plain flower 2 tsp baking powder 1.5 tsp cinammon 150g sour cream Then mix melted butter with another 1 tsp cinnamon and 2 tbsp granulated sugar and brush on top before baking at 160 fan for 40-50 mins

Date and Walnut Cake 110g chopped dates, 55g marg, 225ml boiling water, 1 tsp bicarb, 225g self raising flour, 55g chopped walnuts, 85g brown sugar, 85g caster sugar, 1 large egg. Put dates and marg in basin with boiling water and bicarb. Mix to melt marg and leave to cool. Combine flour, walnuts, and sugar, then add to cooled date mixture with egg. Add to lined loaf tin. Cook 60 mins at 160 fan.

Date and Walnut Cake 110g chopped dates, 55g marg, 225ml boiling water, 1 tsp bicarb, 225g self raising flour, 55g chopped walnuts, 85g brown sugar, 85g caster sugar, 1 large egg. Put dates and marg in basin with boiling water and bicarb. Mix to melt marg and leave to cool. Combine flour, walnuts, and sugar, then add to cooled date mixture with egg. Add to lined loaf tin. Cook 60 mins at 160 fan.

Tarta di Santiago (Recipe from Hartingtons School of Food). 250g ground almonds, 250g caster sugar, 5 large eggs, zest of half lemon, 1/2 tsp ground cinnamon, icing sugar to dust. Oven at 180 degress. Put all dry ingredients in bowl with lemon zest. Add eggs, mix well. Pour in a gresed and lined tin 28cm. Bake for 30/35 mins until pale brown. Cut out Santiago cross of St. James with paper and dust with icing sugar (optional).

Tarta di Santiago (Recipe from Hartingtons School of Food). 250g ground almonds, 250g caster sugar, 5 large eggs, zest of half lemon, 1/2 tsp ground cinnamon, icing sugar to dust. Oven at 180 degress. Put all dry ingredients in bowl with lemon zest. Add eggs, mix well. Pour in a gresed and lined tin 28cm. Bake for 30/35 mins until pale brown. Cut out Santiago cross of St. James with paper and dust with icing sugar (optional).

Carrot and Pineapple Cake, 280g plain flour, 2tsp baking powder, 1.5tsp bicarb, 2tsp cinnamon, 1tsp salt, 225g granulated sugar, 170ml veg oil, 4 eggs, 2 grated carrots, 225g crushed pineapple. Oven 160 fan. Add everything to dry ingredients. Bake for c. 75 mins

Carrot and Pineapple Cake, 280g plain flour, 2tsp baking powder, 1.5tsp bicarb, 2tsp cinnamon, 1tsp salt, 225g granulated sugar, 170ml veg oil, 4 eggs, 2 grated carrots, 225g crushed pineapple. Oven 160 fan. Add everything to dry ingredients. Bake for c. 75 mins

Banana and Walnut Loaf, This is a 'goodfood' recipe. 100g butter, 140g caster sugar, 4 ripe bananas, 1 beaten egg, 225g plain flour, 1 tsp baking powder, 50 ml milk,  85g chopped walnuts. Oven to 160 fan. Grease/line 2lb loaf tin. Cream butter & sugar, add egg, then flour & baking powder and well mashed bananas, then chopped walnuts & milk.  Bake for c. 1 hour.

Banana and Walnut Loaf, This is a 'goodfood' recipe. 100g butter, 140g caster sugar, 4 ripe bananas, 1 beaten egg, 225g plain flour, 1 tsp baking powder, 50 ml milk, 85g chopped walnuts. Oven to 160 fan. Grease/line 2lb loaf tin. Cream butter & sugar, add egg, then flour & baking powder and well mashed bananas, then chopped walnuts & milk. Bake for c. 1 hour.

Orange Polenta cake 200g butter or marg 200g demerera sugar 150g ground almonds 100g polenta 3 eggs 1 tsp vanilla extract 1tsp gluten free baking powder Juice & zest of orange 3 tbsp icing sugar Beat butter & sugar, beat in eggs, then fold in orange zest, polenta, almonds, baking powder. Put in 8" square lined & greased tin. Bake 160 deg. fan for c. 40/45 mins. Prick all over and pour over mixture of orange juice & icing sugar. Leave in tin to cool. Very fragile!

Orange Polenta cake 200g butter or marg 200g demerera sugar 150g ground almonds 100g polenta 3 eggs 1 tsp vanilla extract 1tsp gluten free baking powder Juice & zest of orange 3 tbsp icing sugar Beat butter & sugar, beat in eggs, then fold in orange zest, polenta, almonds, baking powder. Put in 8" square lined & greased tin. Bake 160 deg. fan for c. 40/45 mins. Prick all over and pour over mixture of orange juice & icing sugar. Leave in tin to cool. Very fragile!

100g unsalted butter 100g caster sugar 90g polenta 100g ground almonds 2 eggs 100g blueberries 1 tsp baking powder 100ml yoghurt zest and juice of one lemon touch of milk if necessary Oven to 175 deg.  Line a loaf tin.  Cream sugar and butter. Whisk in eggs with some of the almonds.  Add lemon juice & zest, fold in polenta, rest of almonds, yoghurt, baking powder and half the  blueberries Add touch of milk, put in tin with rest of blueberries on top. Bake c. 45 mins, turn out when cool.

100g unsalted butter 100g caster sugar 90g polenta 100g ground almonds 2 eggs 100g blueberries 1 tsp baking powder 100ml yoghurt zest and juice of one lemon touch of milk if necessary Oven to 175 deg. Line a loaf tin. Cream sugar and butter. Whisk in eggs with some of the almonds. Add lemon juice & zest, fold in polenta, rest of almonds, yoghurt, baking powder and half the blueberries Add touch of milk, put in tin with rest of blueberries on top. Bake c. 45 mins, turn out when cool.

Lemon Drizzle Cake, 4 oz soft margerine 4 oz caster sugar 6 oz self-raising flour 4 tablespoons milk 2 large eggs Grated rind of 1 lemon Syrup: 3 tablespoons icing sugar mixed with 3 tablespoons fresh lemon juice. Line a 2 lb loaf tin and set oven to 160 fan. Cream fat & sugar, add eggs, flour, lemon rind & milk. Bake for c. 40 minutes. Pour over syrup while still warm and leave in tin til cold

Lemon Drizzle Cake, 4 oz soft margerine 4 oz caster sugar 6 oz self-raising flour 4 tablespoons milk 2 large eggs Grated rind of 1 lemon Syrup: 3 tablespoons icing sugar mixed with 3 tablespoons fresh lemon juice. Line a 2 lb loaf tin and set oven to 160 fan. Cream fat & sugar, add eggs, flour, lemon rind & milk. Bake for c. 40 minutes. Pour over syrup while still warm and leave in tin til cold

Oat & Coconut Biscuits 85g Oats, 85g Dess. coconut, 100g plain flour, 100g caster sugar, 100g butter, 1 tblsp golden syrup, 1 teasp bicarb mixed with 2 tblsp boiling water. Melt butter & syrup & bicarb mix, mix in dry ingredients. Chill 1/2 hour, then make into balls. Bake on greased tray for 10 mins at 175 deg. C. Flatten balls then bake for 2 more minutes if necessary.

Oat & Coconut Biscuits 85g Oats, 85g Dess. coconut, 100g plain flour, 100g caster sugar, 100g butter, 1 tblsp golden syrup, 1 teasp bicarb mixed with 2 tblsp boiling water. Melt butter & syrup & bicarb mix, mix in dry ingredients. Chill 1/2 hour, then make into balls. Bake on greased tray for 10 mins at 175 deg. C. Flatten balls then bake for 2 more minutes if necessary.

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