Class 28 – Chocolate Crispies
3 table spoons golden syrup
100g bar milk or dark chocolate
90g Rice Krispies
Melt the chocolate in a bowl over a saucepan of simmering water.
Cut the butter into small pieces and add to chocolate, stir until melted. Stir in the syrup.
Remove bowl from the saucepan. Add the Rice Krispies and stir in to the chocolate mix, gently.
Spoon in to 12 bun cases. Leave to cool.
Class 34 – Rocky Road Crunch Bars
125g soft butter
300g best-quality dark chocolate, broken into pieces
3tbsp golden syrup
200g rich tea biscuits
100g mini marshmallows
2tsp icing sugar, to dust
Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat.
Remove from the heat, scoop out about 125ml of the melted mixture and set aside in a bowl.
Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
Tip the mixture into a 24cm square baking tin and smooth the top with a wet spatula.
Pour over the reserved 125ml of the melted chocolate mixture and smooth the top with a wet spatula.
Refrigerate for about two hours or overnight.
Cut into 24 fingers and dust with icing sugar.
Class 39 – Chocolate Chip Biscuits
115g brown sugar
115g white sugar
150g plain flour
75g porridge oats
1/2tsp bicarbonate of soda
1/2tsp vanilla essence
75g chocolate chips
Cream butter then add sugars and beat until smooth.
Add egg and vanilla essence and blend in.
Mix flour, bicarbonate of soda and salt and add to butter mixture mixing until smooth.
Stir in chocolate chips and porridge oats. Scoop some of the biscuit mixture on to a spoon.
Push the mixture off the spoon and on to the baking sheet. Repeat until all biscuit mixture is used (tip: aim for equally sized heaps of mixture). Mixture makes approx. 30 biscuits.
Bake at 180°C for 5-10 minutes.
Class 97 – Farmhouse Fruitcake
550g dried fruit selection of your choice made up to the weight (e.g. raisins, currants, sultanas, citrus peel, glace cherries)
1/4 pint strong tea
450g self-raising flour
1/2tsp ground ginger
1/4tsp ground nutmeg
1/4tsp ground cloves
1/2tsp ground cinnamon
300g caster sugar
4 medium eggs
Soak dried fruit in tea for minimum of 1 hr. then drain and pat dry.
Grease and line 20cm cake tin. Preheat oven to 150°C.
Sift flour, spices and salt together and set aside.
Cream butter and sugar until smooth and fluffy and add eggs one at a time mixing between each addition (adding a spoon full of the flour mixture with the last egg will prevent mixture curdling).
Add the flour mixture and milk alternately in two batches and ensure it is mixed well.
Coat the dried fruit in a little flour (to prevent it sinking to the bottom) and fold into mixture.
Spread into cake tin smoothing to even out the top.
Bake for 1 ½ hours then cover with foil to prevent burning and bake an additional 30 minutes.
Check with skewer to test if done. Leave to cool for a few minutes and then remove from tin onto a wire rack.
Class 99 – Sticky Ginger Cake
225g self-raising flour
1tsp bicarbonate of soda
1tbsp ground ginger
1tsp ground cinnamon
1tsp ground mixed spice
115g butter cut into cubes
115g dark muscovado sugar
115g black treacle
115g golden syrup
250ml whole milk
85g drained stem ginger finely chopped or grated
Preheat the oven to 180°C. Butter and line a 20cm cake tin with greaseproof or parchment paper.
Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon.
Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter.
Pour this into prepared tin and bake for 50 minutes to 1 hour, until a skewer pushed into the centre of the cake comes out fairly clean.
Leave to cool completely in tin before turning cake out.
Class 101 – Rock Cakes
350g plain flour
2tsp baking powder
½ tsp nutmeg finely grated
1 large egg
¼ tsp salt
175g light brown sugar
½ tsp mixed spice
125g mixed dried fruit
1-2tbs milk (if needed)
Preheat oven to 190°C.
Mix flour, salt, baking powder and sugar in a bowl, then add the spices and rub in the butter until the mixture looks like fine breadcrumbs.
Stir in the fruit.
Break egg into a separate bowl and whisk lightly with a fork, then add it to the flour mixture.
Stir until the mixture forms a stiff dough (you may need to add a tbs of milk, but certainly not more than two).
Using two forks, pile the mixture in irregular spiky heaps on a baking sheet.
Bake near the centre of the oven for 18-20 minutes or until golden brown, then leave to cool for a minute on the tray before removing to a wire rack.
Class 113 – Beetroot and Apple Chutney
½ tbsp ginger
½ tbsp mixed spice
Boil the beetroot in a large pan of water until tender.
Drain water, allow beetroot to cool, and then peel skin and chop finely.
Finely dice apples and onions and stew with vinegar in a large pan until soft.
Add beetroot and rest of ingredients to the pan, and simmer until thick.
Add sugar then cook further until chutney consistency.
Allow chutney to cool down before spooning into jars.
Class 115 – Chocolate Cake
8 tbs cocoa
2tsp vanilla essence
225g plain flour
1 ½ tsp baking soda
½ tsp salt
225ml ice water
Preheat oven to 180°C. Butter and lightly flour 2 x 20cm round cake tins.
Cream butter, slowly beat in the sugar and beat until light.
Add the eggs and vanilla essence.
Mix flour, baking soda, salt and cocoa together, add to the mixture and blend.
Add the ice water and beat until smooth.
Pour batter into pans and bake for 25 – 30 minutes until a cocktail stick comes out clean.
Cool in pans for 5 minutes before turning onto racks to cool.
Top and sides of cake should not be iced, but layers should be put together with a filling as follows:
60g icing sugar
1tsp vanilla essence
Melt cocoa and butter together in small pan. Add milk and heat to boiling point then cool to lukewarm.
Stir in sugar and vanilla essence. Beat until thick enough to spread.
Top of cake may be finished with granulated or icing sugar if desired.