SPRING SHOW RECIPIES 2021
VICTORIA SANDWICH CAKE
125g[4oz] butter or margarine; 125g[4oz] caster sugar; 2 eggs; 125g[4oz] self-raising flour, sifted; 1 tbsp hot water;
To finish: 3 tbsp jam and caster sugar.
1. Pre-heat the oven to 180C [350F, Gas mark 4] Grease two approximately 18cm [7in] sandwich tins.
2. Cream the fat and sugar together in a bowl until light and fluffy. Beat in the eggs, one at a time beating the mixture well between
each one and adding a tablespoon of the flour with the second.
3. Fold in the remaining flour, then the hot water.
4. Divide the mixture between the prepared tins and bake for 20-25 minutes, until the cakes are golden and spring back when lightly pressed.
golden-brown on top and a skewer inserted into the centre comes out clean.
5. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.
6. Turn onto a wire rack to cool.
7. Sandwich the cakes together with the jam and sprinkle the top with caster sugar.
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EASTER BISCUITS
100g Golden caster sugar; one egg; ½ tsp baking powder; 80g currants; 100g soft butter; 250g plain flour; 2 tbsp milk;
tiny drop of oil of cassia or 1 tsp of mixed spice.
1. Heat oven to 200C. Put greaseproof paper on a big baking tray.
2. Beat the sugar and butter together until soft and fluffy.
3. Add the egg and whip until fully incorporated.
4. Fold in the flour, baking powder and spice.
5. Gently mix the lot together whist adding the milk, tweak your quota of milk to yield a roll-outable dough.
6. Lastly knead in the currants.
7. On a floured table, roll out your dough to about 5mm thick.
8. Stamp out your biscuits with a pretty cutter and lay on the baking tray.
9. Bake until the edges just start to turn golden and they have the tiniest bit of colour underneath, (about 12 minutes) and remove immediately.
10. Sprinkle with caster sugar while still hot, then allow to cool.
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CHEESE STRAWS
4oz self-raising flour; pinch of salt; cayenne pepper; 2oz fat; 3oz grated cheese; one yolk of an egg or milk to bind.
Sieve the dry ingredients and rub in the fat to a fine breadcrumb consistency.
Add the grated cheese and bind the ingredients together with the egg or milk.
Roll out to ¼ inch thick and cut into ½ inch strips approximately 4½ inches long.
Bake in a moderately hot oven 400degF / Gas mark 6 for about 10 minutes.
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LEMON CURD
Grated rind and juice of 4 lemons; 4 large eggs beaten; 4oz (125g) butter; 1lb (450g) caster sugar. Yield about 2lb [1kg]
Put all the ingredients into the top of a double saucepan, or in a basin standing in a pan of simmering water.
Stir and heat continuously until the sugar has dissolved and the curd thicken - and do make sure that it is really thick.
Pour into small, sterilised jars and cover as for jam.
Note: Make small quantities only, as above, as it will keep for only about 1 month. Store in a cool place.
(Freezer stored it will keep for 3 months)
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VICTORIA SANDWICH CAKE
125g[4oz] butter or margarine; 125g[4oz] caster sugar; 2 eggs; 125g[4oz] self-raising flour, sifted; 1 tbsp hot water;
To finish: 3 tbsp jam and caster sugar.
1. Pre-heat the oven to 180C [350F, Gas mark 4] Grease two approximately 18cm [7in] sandwich tins.
2. Cream the fat and sugar together in a bowl until light and fluffy. Beat in the eggs, one at a time beating the mixture well between
each one and adding a tablespoon of the flour with the second.
3. Fold in the remaining flour, then the hot water.
4. Divide the mixture between the prepared tins and bake for 20-25 minutes, until the cakes are golden and spring back when lightly pressed.
golden-brown on top and a skewer inserted into the centre comes out clean.
5. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.
6. Turn onto a wire rack to cool.
7. Sandwich the cakes together with the jam and sprinkle the top with caster sugar.
**************************************************************************
EASTER BISCUITS
100g Golden caster sugar; one egg; ½ tsp baking powder; 80g currants; 100g soft butter; 250g plain flour; 2 tbsp milk;
tiny drop of oil of cassia or 1 tsp of mixed spice.
1. Heat oven to 200C. Put greaseproof paper on a big baking tray.
2. Beat the sugar and butter together until soft and fluffy.
3. Add the egg and whip until fully incorporated.
4. Fold in the flour, baking powder and spice.
5. Gently mix the lot together whist adding the milk, tweak your quota of milk to yield a roll-outable dough.
6. Lastly knead in the currants.
7. On a floured table, roll out your dough to about 5mm thick.
8. Stamp out your biscuits with a pretty cutter and lay on the baking tray.
9. Bake until the edges just start to turn golden and they have the tiniest bit of colour underneath, (about 12 minutes) and remove immediately.
10. Sprinkle with caster sugar while still hot, then allow to cool.
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CHEESE STRAWS
4oz self-raising flour; pinch of salt; cayenne pepper; 2oz fat; 3oz grated cheese; one yolk of an egg or milk to bind.
Sieve the dry ingredients and rub in the fat to a fine breadcrumb consistency.
Add the grated cheese and bind the ingredients together with the egg or milk.
Roll out to ¼ inch thick and cut into ½ inch strips approximately 4½ inches long.
Bake in a moderately hot oven 400degF / Gas mark 6 for about 10 minutes.
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LEMON CURD
Grated rind and juice of 4 lemons; 4 large eggs beaten; 4oz (125g) butter; 1lb (450g) caster sugar. Yield about 2lb [1kg]
Put all the ingredients into the top of a double saucepan, or in a basin standing in a pan of simmering water.
Stir and heat continuously until the sugar has dissolved and the curd thicken - and do make sure that it is really thick.
Pour into small, sterilised jars and cover as for jam.
Note: Make small quantities only, as above, as it will keep for only about 1 month. Store in a cool place.
(Freezer stored it will keep for 3 months)
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