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Apple Crumble
Ingredients
1 oz wholemeal flour
7 oz self-raising white flour
3 oz fat (cut up)
3 oz white granulated sugar
A little demerara or other coarse brown sugar for topping
(optional)
Apples or other fruit (see below)
Instructions
Cut up the apple (or other fruit, such as pears, apricots,
peaches, apple & blackcurrant) and place in a 7" round metal
dish to about half-full.
Mix the flour and fat (e.g. in Kenwood with ‘K’ beater) until
like breadcrumbs.
Add the sugar, and stir in.
Put the mix over the fruit and lightly press down.
Sprinkle brown sugar lightly over the top.
Cook at 1750 C in non-fan-assisted oven for 30 mins from cold,
till apple or other fruit is cooked ( test by inserting thin
knife to see if fruit is soft) and the top is brown.
Thanks to Apples on my forum
Bakewell Tart
Stiffly beat 2 egg whites and keep 1 egg yolk
Line 8in flan
tin with '8oz flour mix' of shortcrust pastry & keep
trimmings
Melt 3oz/75g butter in pan & add 3oz/75g sugar
and stir
Remove from heat
Beat in 3oz/75g ground rice &
1 egg yolk & 3oz/75g ground almonds & ½ tsp/2½ml
almond essence
Cool & fold in the 2 beaten egg
whites
Spread 2 tblsps/30ml jam over base & add
mixture
Add trimmings for decoration
Preheated oven
@220C/425F/GM7 for 30 minutes or until filling set and pastry
golden brown
Biscuits
Bread
Bread Pudding
Remove crusts from 8oz/225g of bread and crumb
Add ½
pint/300ml milk and soak for ½ hour, then beat into
lumps
Add 4oz/100g currants/sultanas/raisins & 2oz/50g
mixed peel & 2oz/50g suet & 2oz/50 sugar
Add 1-2 level
tsps/5-10ml ground mixed spice
Mix well
Add 1 beaten egg &
a little milk to form dropping consistency
Pour into greased
pie dish
Optionally grate nutmeg over
Bake @180C/350F/GM4
for 1½ to 2 hours.
Sprinkle with sugar
Cheese Straws
Rub in 2oz/50g margarine into 4oz/100g plain flour until fine
breadcrumbs
Mix in 2oz/50g cheese & 1 egg yolk &
enough cold water to give stiff dough
Roll and cut into
whatever shape you like
Place on greased baking tray
Bake
@200C/400F/GM6 for 10-15 minutes or until pale golden
Chocolate Chip
Cookies
Makes 14 biscuits
Cream 3oz/75g butter & 2oz/50g castor
sugar until fluffy
Fold in 4oz/125g self-raising flour
Add
2oz/50g plain chocolate cut into small pieces or chocolate
dots
Roll into small balls and place on greased baking
tray
Flatten balls slightly
Preheated oven 180C/350F/GM4
for 15 minutes or until lightly browned and firm
Grantham
Gingerbreads
Cream 4oz/125g margarine until soft
Beat in 8oz/250g castor
sugar & 4oz/125g light brown soft sugar
Beat in 1 egg
Sift
in 9oz/275g self-raising flour with 1½ tsps of ground
ginger
Work to form a soft dough
Roll into walnut-sized
balls, flattened slightly on a greased baking tray, well
apart
Sprinkle with demera sugar
Preheated oven
@150C/300F/GM2 for 35-40 minutes, until puffed up and lightly
brown
Cool on wire rack
Lamingtons (Australian sponge fingers covered in cocoa icing &
coconut)
Cool the cake for about 30 minutes in the fridge or
freezer.
Combine 4 cups of icing sugar with 1/3 cup of
unsweetened cocoa powder.
Put 1/2 cup milk & 2 tblsps
butter in a pan and heat until melted.
Add the sugar/cocoa mix
& mix to a fluid but not runny consistency.
Now to
make them:
Pick up a sponge finger on a fork.
Dip it into
the mixture, then the 2-3 cups of desiccated coconut, which
should be on a plate.
Place on a rack which should have paper
under it.
Leave to dry and then put in an air tight container
for at least a few hours.
Lemon Meringue Pie
Line 7”/18cm flan case with '5oz flour mix' of
shortcrust pastry
Bake blind @220C/425F/GM7 for 15 minutes
with beans and 5 minutes without
Reduce oven to
180C/350F/GM4
Mix 3 level tblsps/45ml cornflour with
¼pint/150ml water in pan
Add juice and grated rind of 2
lemons
Bring slowly to boil, stirring until it thickens
Add
4oz/100g sugar
Remove from heat and allow to cool slightly
Add
2 egg yolks
Pour into pastry case
Whisk 2 egg whites
stiffly
Whisk in half of 3oz/75g castor sugar and fold in the
rest
Pile onto filling
Bake @180C/350F/GM4 for 10 minutes
or until crisp and light;y browned
Luxury Lemon
Meringue Pie
Line 9” flan case with '9oz flour mix' of shortcrust
pastry
Bake blind @220C/425F/GM7 for 15 minutes with beans and
5 minutes without
Reduce oven to 150C/300F/GM2
Brush 2
tbsps of warmed apricot jam onto flan case
Separate 4
eggs
Mix grated rind of 2 lemons & 1/3 pint/200ml lemon
juice & 4 egg yolks &
½ pint/300ml condensed
milk
Pour into flan case
Beat 4 egg whites and cover
mixture
Preheated oven @150C/300F/GM2 for 20-30 minutes or
until meringue crisp and browned
Pizza
Mix 230g plain flour with 1 tsp of mixed herbs.
Add 225ml lukewarm water, 4 tbsps olive oil & 1x sachet of
instant yeast.
Mix to a stiff dough. Add a little water as necessary.
Knead the dough on a floured surface, and return to the bowl to
rest.
Divide into 2x pieces and roll out on a floured surface.
Add 2-3 tbsps of tomato puree to both, and add other toppings.
Cook @ 230C/450F/GM8 for 20-25 minutes.
Pizza by Apples
Modified version of Robert Carrier recipe from around 1975
Ingredients
7 oz of white, self-raising (wheat) flour
1 oz of wholemeal self-raising (wheat) flour
2 or 3 oz of butter (or margarine or similar dairy or vegetable
fat)
A pinch of salt (optional)
Just enough cold water to mix the flour & fat mixture to a dough
that clings without being sticky (probably about 3 fluid oz or
almost 1/6th pint - the exact quantity depends on the absorbency
of the flour used)
About 8 oz of a hard, full-fat cheese (such as Cheddar), grated
1 x 50 g (2 oz) tin of anchovies canned in olive oil, or
equivalent amount of fresh anchovies if available
4 medium-sized tomatoes (sliced or chopped)
About 3 oz of mushrooms (chopped or diced)
2 medium-sized red peppers (chopped or diced)
4 chopped and de-stoned black olives (optional)
4 thin slices of bacon, cut into strips
The white stem & bulb of about 3 Spring onions, or a medium,
finely-sliced onion bulb
Fresh oregano, the leaves from about 3 small sprigs
Black pepper
The green stems from the 3 Spring onions, or the stems of about
3 Welsh onions, chopped
A few stems of chives, chopped
Kitchen equipment
Dough-mixing machine (if available)
Clean flat board (size about 15" x 15") or work surface for
rolling out pastry
Rolling pin (or use hands if not available)
1 x 10" round baking tray with approx 1" high lip, preferably
with the base removable for serving.
Oven set at 375º F [Cooking time will be about 25-30 minutes,
until cheese mixture is light brown on top, and visible pastry
is firm (but not burned), and is coming away from the edge].
Instructions
Cut up all the vegetable ingredients and place separately in
small bowls in readiness
Cut up the bacon and place separately in small bowl in readiness
Cut up the anchovies and place separately in small bowl in
readiness
Weigh the flour and put it in the bowl of the mixer
Weigh the butter (or equivalent), cut into small pieces, and
drop into the flour
Add the salt if required
Mix until the ingredients look like fine breadcrumbs
Add the water gradually until the mixture starts to bind but
still looks a bit too dry to be completely picked up by the
mixer blade, then allow the mixer blade to turn until it picks
up all the mixture : if a little is not picked up, add more
water drop by drop until all of the flour mixture is collected
up by the blade. If too much water is added by mistake, add a
little more flour until the stickiness disappears.
Sprinkly flour lightly over the pastry-board, the rolling pin
and the hands
Pick up the dough mixture, place on the pastry-board, and roll
it out into a round shape about 12" across. It will be quite
thin.
Rub a thin layer of butter (or margarine, etc) over the base and
sides of the baking tray.
Lift the flat round of dough carefully (use the rolling pin to
support it), and place on the tray, positioned so that there is
an even amount of dough all the way round. Lift and reset it in
place if not centred.
Cut any surplus around the edge of the rim to make a neat, level
edge, and if necessary, use this surplus to fill up any gaps at
the side!
Place the anchovies pieces evenly over the base of the pastry
Now spread the bacon over the pastry in the gaps between the
anchovies
Add the chopped red pepper
Add the chopped tomato
Add the chopped white onion
Add the chopped mushrooms
Sprinkle the oregano evenly over the mixture
Add the chopped olives
Sprinkle a small quantity of olive oil (from the tin?)
Sprinkle the grated cheese evenly, until all the vegetables are
covered
Place in the oven
Remove when mixture is light brown on top, and visible pastry is
firm (but not burned), and is coming away from the edge
Serve as soon as possible with mixed salad (or eat it cold, or
gently reheated, the next day).
Next time
Experiment with slight variations, until you find your
perfect blend of ingredients!
You can make the dough richer by using suet, but the result is
less healthy! You will find little difference in taste whether
you use butter or margarine, and whether you use 2 oz or 3 oz.
Try using a different cheese, such as any of those traditionally
used for pizza topping, or Lancashire, Mozzarella, Cantal -
avoid cheeses such as Wensleydale, or blue-veined ones.
Thanks to Apples on my forum
Quiche Lorraine
Line 9” flan case with '9oz flour mix' of shortcrust
pastry
Cover base with 4oz/125g cheese
Sprinkle with
8oz/225g fried chopped bacon
Mix 5floz/125ml single cream &
3 eggs & salt & pepper
Pour over
Put on baking
sheet
Preheated oven @200C/400F/GM6 for 40 minutes
Shortcrust Pastry
Mix 9oz/250g of plain flour& pinch of salt
Cut in 4½
oz/125g margarine & mix to breadcrumbs
Sprinkle with
3tblsp/9tsps/45ml water & mix & roll
This will line
9in dish
Sponge Pudding
Cream 4oz/100g sugar with 4oz/100g margarine until light and
fluffy
Beat in 2 beaten eggs
Fold in 4oz/100g self-raising
flour & 1tsp/30ml baking powder
Mix in 2 tblsp/30ml
milk
Optionally put 2-3tblsps jam in bowl and add
mixture
Cover and microwave for 6 minutes or until nearly
firm
Leave to firm for a couple of minutes
Steamed Sponge Pudding
Ingredients
3 oz white SR flour
½ oz wholemeal flour
1¼ oz sugar
1¼ oz fat (cut up)
1 egg
Milk
Instructions
Mix flour, fat and sugar in bowl till resembling breadcrumbs.
Add egg, and mix in.
Add enough milk gradually to make soft consistency, then whisk
to fluff up.
Add 1 dsp of golden syrup (or blackcurrant jam or marmalade) to
bottom of small pyrex bowl, and add the mix.
Cover firmly with foil.
Place in steamer over a saucepan of boiling water, and then
simmer for 1hr to 1¼ hrs. Serve with custard.
Thanks to Apples on my forum.
Yorkshire Pudding
Break 1 egg (or 2) into 4oz/125g plain flour
Mix and add
gradually ½ pint/300ml milk until small bubbles form
Leave
to cool
Heat oven to 200C/400F/GM6
Put tray with oil into oven and leave until oil spits
Pour
mixture into tray & don't reopen oven
Cook for 40 minutes
or until crisp & brown
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