RECIPES FOR THE SPRING SHOW
MADEIRA CAKE
175g[6oz] butter at room temperature; 175g[6oz] caster sugar; 3 free-range eggs; 250g[9oz] self-raising flour; 2-3 tbsp milk;
1 lemon, zest only; 1-2 thin pieces of candied citron or lemon peel, to decorate – optional.
1. Pre-heat the oven to 180C [350F, Gas mark 4] Grease an approximately 18cm [7in] round cake tin, line the base with greaseproof paper
and grease the paper.
2. Cream the butter and sugar together in a bowl until pale 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 last egg to prevent the mixture curdling.
3. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.
4. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until
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. To serve decorate with the candied peel – optional.
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PICCALILLI
6 lb [2 ¾ kg] mixed vegetables (cauliflower; cucumber; courgettes; beans; pickling onions); 1 lb [ ½ kg] salt; 1oz [25g] turmeric;
1 ½ oz [40g] mustard powder; ½ oz [15g] ground ginger; 3pints [1 ¾ litres] white vinegar; 3oz [75g] cornflour;
8oz [225g] sugar. (Yield 6 lb [2 ¾ kg)
1. Break cauliflower into little sprigs. Peel cucumber, cut into large dice. Wash and slice courgettes thinly. Wash beans;
cut into ½ inch [12mm] lengths. Skin the onions. Layer the vegetables with the salt in a large bowl. Cover and allow the vegetables
to stand for 24 hours.
2. Blend the turmeric, mustard powder and ginger with a little of the measured vinegar into a smooth paste. In a separate bowl blend the cornflour with a little more of the measured vinegar. Place the remaining vinegar in a preserving pan or a large saucepan with the
blended spices and sugar and dissolve over a low heat.
3. Wash vegetables drain, and add. Simmer gently until vegetables are almost cooked – about 15 minutes.
4. Lift the vegetables into the preserving jars, using a draining spoon. Reserve the liquid. Stir blended cornflour into liquid.
Bring to the boil and cook for 5 minutes. Pour over the vegetables in the jars, leave to cool before sealing.
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LEMON AND LIME MARMALADE
1lb 8oz [675g] limes. 1lb [450g] lemons. 4½ [2½ litres] water. 3lb [1½ kg] sugar. Yield about 5lb [2¼ kg]
Wash the fruit well. Using a sharp knife or a potato peeler, remove the rind, free of white pith, and shred finely. Slice the peeled fruit roughly and put in
a pan with 2½ pints [1½ ltr] of the water, cover and simmer for 2 hours.
Put the shredded peel into another pan with 1pint [575ml] of the water, cover and simmer gently for about 1½ hours until tender. Drain off the liquid, reserving the sheds, and add to the pulped fruit. Strain through the jelly cloth. Allow to drip for 15 minutes, then return the pulp to the pan with the remaining pint [575ml ] of water. Simmer for 20 minutes, strain through the jelly cloth again.
Combine the extracts in a preserving pan, add the sugar and stir over a low heat until dissolved. Add the shreds, bring to the boil until setting point is reached - usually takes about 25 minutes, but test for set after 15 minutes.. Skim quickly. Allow the marmalade to cool slightly. Pour into slightly warm jars and cover in the usual way.
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CHELSEA BUNS
450g strong white flour, plus extra for dusting; 2 x 7g sachets fast-action yeast;
50g Golden caster sugar; 150ml warm milk; 1 egg, beaten;
50g unsalted butter, melted, plus extra for greasing; oil for greasing.
FOR THE FILLING 25g softened butter, plus extra for greasing; 100g currants;
50g sultanas, roughly chopped; 2 tsp mixed spice; 25g caster sugar.
For the glaze:- 2 tbsp golden or white caster sugar.
1. Start by making the dough. Mix together the flour, yeast, caster sugar and one teaspoon of sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough. If it feels dry add a bit of warm water, but if it feels too sticky and wet add a spoonful of flour.
2. Dust your work surface with flour and tip the mixture on to it and start kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1hr or until doubled in size.
3. Heat oven to 200C [180F fan, gas mark 6] and grease an approximate size, deep,
21 x 21cm square tin. Dust the worktop with a little more flour then start to knead the risen dough on the prepared surface just to knock the air out. Shape into a 20 x 30cm rectangle. To fill the buns gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Mix the spice and caster sugar together in bowl then sprinkle that over the dough in an even layer.
4. Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 9 equal sized swirled buns. Arrange them in the tin cut side up then cover with a clean, damp tea towel and leave to stand in a warm place for around 30mins or until doubled.
5. Bake the buns for 10 mins, then reduce the temperature to 180C [160C fan, Gas mark 4] and cook for a further 10 mins. For the glaze:- Mix the caster sugar together with 1 tbsp water until the sugar has dissolved, then brush it all over the buns as soon as they are cooked. Leave to cool in the tin for 10 mins.
CHEDDAR AND BACON LOAF
Butter for greasing; 4 rashers of streaky bacon; 275g plain flour; 1 level tbsp. baking powder; 1 tsp salt; pinch of English mustard powder; 50g mature cheddar cheese, cut into 1cm cubes; 1 large egg; 225ml milk plus 1 tbsp; 2-3 tbsp chopped fresh parsley.
Preheat the oven to 200C[180C fan, gas mark 6]
Grease the base and sides of a 450g loaf tin and line the base with baking parchment.
Snip the bacon into strips and dry fry in a pan until crisp, then cool. Meanwhile, put the flour, baking powder, salt and mustard powder into a bowl and stir. Add the cheese, bacon, egg, 225ml of milk and parsley. Stir with a wooden spoon until it has
a soft dropping consistency – add extra milk if needed. Spread in the tin and bake for
25 mins, until risen, golden brown and just firm to the touch.
MADEIRA CAKE
175g[6oz] butter at room temperature; 175g[6oz] caster sugar; 3 free-range eggs; 250g[9oz] self-raising flour; 2-3 tbsp milk;
1 lemon, zest only; 1-2 thin pieces of candied citron or lemon peel, to decorate – optional.
1. Pre-heat the oven to 180C [350F, Gas mark 4] Grease an approximately 18cm [7in] round cake tin, line the base with greaseproof paper
and grease the paper.
2. Cream the butter and sugar together in a bowl until pale 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 last egg to prevent the mixture curdling.
3. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.
4. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until
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. To serve decorate with the candied peel – optional.
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PICCALILLI
6 lb [2 ¾ kg] mixed vegetables (cauliflower; cucumber; courgettes; beans; pickling onions); 1 lb [ ½ kg] salt; 1oz [25g] turmeric;
1 ½ oz [40g] mustard powder; ½ oz [15g] ground ginger; 3pints [1 ¾ litres] white vinegar; 3oz [75g] cornflour;
8oz [225g] sugar. (Yield 6 lb [2 ¾ kg)
1. Break cauliflower into little sprigs. Peel cucumber, cut into large dice. Wash and slice courgettes thinly. Wash beans;
cut into ½ inch [12mm] lengths. Skin the onions. Layer the vegetables with the salt in a large bowl. Cover and allow the vegetables
to stand for 24 hours.
2. Blend the turmeric, mustard powder and ginger with a little of the measured vinegar into a smooth paste. In a separate bowl blend the cornflour with a little more of the measured vinegar. Place the remaining vinegar in a preserving pan or a large saucepan with the
blended spices and sugar and dissolve over a low heat.
3. Wash vegetables drain, and add. Simmer gently until vegetables are almost cooked – about 15 minutes.
4. Lift the vegetables into the preserving jars, using a draining spoon. Reserve the liquid. Stir blended cornflour into liquid.
Bring to the boil and cook for 5 minutes. Pour over the vegetables in the jars, leave to cool before sealing.
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LEMON AND LIME MARMALADE
1lb 8oz [675g] limes. 1lb [450g] lemons. 4½ [2½ litres] water. 3lb [1½ kg] sugar. Yield about 5lb [2¼ kg]
Wash the fruit well. Using a sharp knife or a potato peeler, remove the rind, free of white pith, and shred finely. Slice the peeled fruit roughly and put in
a pan with 2½ pints [1½ ltr] of the water, cover and simmer for 2 hours.
Put the shredded peel into another pan with 1pint [575ml] of the water, cover and simmer gently for about 1½ hours until tender. Drain off the liquid, reserving the sheds, and add to the pulped fruit. Strain through the jelly cloth. Allow to drip for 15 minutes, then return the pulp to the pan with the remaining pint [575ml ] of water. Simmer for 20 minutes, strain through the jelly cloth again.
Combine the extracts in a preserving pan, add the sugar and stir over a low heat until dissolved. Add the shreds, bring to the boil until setting point is reached - usually takes about 25 minutes, but test for set after 15 minutes.. Skim quickly. Allow the marmalade to cool slightly. Pour into slightly warm jars and cover in the usual way.
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CHELSEA BUNS
450g strong white flour, plus extra for dusting; 2 x 7g sachets fast-action yeast;
50g Golden caster sugar; 150ml warm milk; 1 egg, beaten;
50g unsalted butter, melted, plus extra for greasing; oil for greasing.
FOR THE FILLING 25g softened butter, plus extra for greasing; 100g currants;
50g sultanas, roughly chopped; 2 tsp mixed spice; 25g caster sugar.
For the glaze:- 2 tbsp golden or white caster sugar.
1. Start by making the dough. Mix together the flour, yeast, caster sugar and one teaspoon of sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough. If it feels dry add a bit of warm water, but if it feels too sticky and wet add a spoonful of flour.
2. Dust your work surface with flour and tip the mixture on to it and start kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1hr or until doubled in size.
3. Heat oven to 200C [180F fan, gas mark 6] and grease an approximate size, deep,
21 x 21cm square tin. Dust the worktop with a little more flour then start to knead the risen dough on the prepared surface just to knock the air out. Shape into a 20 x 30cm rectangle. To fill the buns gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Mix the spice and caster sugar together in bowl then sprinkle that over the dough in an even layer.
4. Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 9 equal sized swirled buns. Arrange them in the tin cut side up then cover with a clean, damp tea towel and leave to stand in a warm place for around 30mins or until doubled.
5. Bake the buns for 10 mins, then reduce the temperature to 180C [160C fan, Gas mark 4] and cook for a further 10 mins. For the glaze:- Mix the caster sugar together with 1 tbsp water until the sugar has dissolved, then brush it all over the buns as soon as they are cooked. Leave to cool in the tin for 10 mins.
CHEDDAR AND BACON LOAF
Butter for greasing; 4 rashers of streaky bacon; 275g plain flour; 1 level tbsp. baking powder; 1 tsp salt; pinch of English mustard powder; 50g mature cheddar cheese, cut into 1cm cubes; 1 large egg; 225ml milk plus 1 tbsp; 2-3 tbsp chopped fresh parsley.
Preheat the oven to 200C[180C fan, gas mark 6]
Grease the base and sides of a 450g loaf tin and line the base with baking parchment.
Snip the bacon into strips and dry fry in a pan until crisp, then cool. Meanwhile, put the flour, baking powder, salt and mustard powder into a bowl and stir. Add the cheese, bacon, egg, 225ml of milk and parsley. Stir with a wooden spoon until it has
a soft dropping consistency – add extra milk if needed. Spread in the tin and bake for
25 mins, until risen, golden brown and just firm to the touch.
