Countryside Recipes

Lemon Drizzel Cake

Ingredients

• 6oz caster sugar
• 6oz butter softened
• 4 tbsp milk
• 2 eggs

• 6oz self raising flour sieved
• Grated zest and juice of 1 unwaxed lemon
• 1 tbsp icing sugar

Method

1. Cream the butter and sugar together until light in colour and fluffy.
2. Gradually beat in the eggs and milk.
3. Fold the flour into the mixture with the grated lemon zest.
4. Spoon the mixture into a greased and lined 32oz loaf tin.
5. Bake at 180C (fan oven 160C) for 50-65 minutes until the cake is golden brown and firm, to the touch.
6. Mix the lemon juice and icing sugar together and pour over the cake as soon as it is removed from the oven.
7. Allow the glaze to set before removing the cake from the tin.
8. Set on a wire rack to cool completely.

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Ingredients

• 7oz Plain flour
• Pinch of salt
• 2oz castor sugar + some for dusting

• 2oz ground almonds
• 9oz unsalted butter

Method

1. Preheat oven to 150C.
2. Sift flour and salt into bowl and mix.
3. Add ground almonds and castor sugar and mix well.
4. Rub in butter to mix and gently work until it forms a ball.
5. Knead and then roll out to a round, a little smaller than a 10in fluted loose bottom tin.
6. Place mix into tin and press out into flutes.
7. Bake in centre of oven for 30-35mins until lightly browned.
8. Remove, dust with caster sugar and allow to cool in tin.

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Ingredients

• 3oz clear runny honey
• 1 level tsp ground ginger
• 1 level tsp ground cinnamon
• Quarter level tsp ground cloves
• 8oz plain flour
• 3oz golden caster sugar
• 4oz butter, at room temperature
• 8 pieces Crystallised Ginger - to decorate

• Finely grated zest of 1 small orange
• Finely grated zest of 1 small lemon
• 1 large egg, beaten
• 1 level tsp bicarbonate of soda
• 2oz candied peel, finely chopped
• 6oz icing sugar
• 1 tbsp lemon juice

Method

1. Preheat oven to 160C.
2. Place 3oz of honey into a cup or small basin (weigh basin and add honey).
3. Place the basin into a saucepan containing barely simmering water and warm the honey.
4. Sift the spices and flour into a large mixing bowl
5. Add the sugar and the orange and lemon zest.
6. Add the butter in small pieces.
7. Rub butter lightly into the flour, using your fingertips, until the mixture becomes crumbly.
8. Lightly mix in the beaten egg and the warm honey using a large fork.
9. In a small basin mix the bicarbonate of soda with 3 tbsp of cold water, stir until dissolved.
10. Add the basin mix to the cake mixture and beat, quite hard, until smooth and soft.
11. Stir in the mixed peel and spoon the mixture into a greased lined 8in round tin
12. Place tin and contents just above centre of oven.
13. Bake for about 50 minutes or until well risen and springy to the touch
14. Cool for ten minutes and then turn out onto wire rack to go cold.
15. Meanwhile sift icing sugar into a bowl and add 2 tbsp hot water and the lemon juice.
16. Mix to a thin consistency that will coat the back of a spoon (add water to thin if necessary).
17. Place large plate under wire rack and cake.
18. Pour icing all over cake allowing to run down sides.
19. Decorate the top with the ginger.
20. Can be stored in an airtight tin.

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Ingredients

• 6oz soft margarine
• 6oz caster sugar
• 3oz sultanas
• 3oz seedless raisins
• 3oz glace cherries (chopped)

• 12oz self raising flour
• Pinch of salt
• 1 level tsp mixed spice
• 3 tbsp milk
• 3 eggs

Method

1. Preheat oven to 180C.
2. Grease an 8" round cake tin and line with lining paper.
3. Mix the margarine and all dry ingredients in a bowl and add the milk and eggs.
4. Beat with a wooden spoon until well mixed.
5. Turn into the prepared tin and level the top.
6. Bake in the centre of the oven for about 1and a half hours.
7. Leave to cool in tin for 15 minutes before turning on to a wire rack.

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Ingredients

• 4 tbsp coffee essence
• 10oz butter, softened
• 6oz caster sugar
• 3 medium eggs

• 6oz self raising flour
• 3 and a half oz walnuts, ground
• 6 - 8 walnut halves
• 8oz icing sugar + some for dusting

Method

1. Preheat oven to 180C.
2. Grease, base line and flour two 7" round cake tins.
3. Place the flour, 6oz butter, sugar, eggs, ground walnuts and half the coffee essence into a bowl.
4. Beat with a wooden spoon until smooth.
5. Divide between the two 7in round sandwich tins and spread out to level the surface.
6. Bake in the centre of the oven for 25-30 minutes or until the cakes are firm to the touch in the centre and spring back when lightly pressed.
7. Remove from the oven and leave to cool completely.
8. Beat together the remaining butter, coffee essence and the icing sugar until smooth.
9. If the mixture is still very thick add 1 tbsp boiling water.
10. Fill a large piping bag with the mixture.
11. Using a star-shape piping tube, pipe 6 or 8 swirls on the top of one of the halves of cake
12. Use the rest of the filling to sandwich the two layers together.
13. Place a walnut half on top of each swirl of filling.
14. Dust with a little icing sugar before serving.

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Ingredients

• 9oz softened butter
• 2oz icing sugar sieved

• 9oz plain flour sieved
• A little raspberry jam or red currant jelly

Method

1. Cream the butter with the icing sugar until it is very soft - this is important otherwise the mixture will prove difficult to pipe.
2. Gradually work in the flour.
3. Transfer the mixture to a piping bag fitted with a large star nozzle.
4. Pipe the mixture into paper cases using a circular motion to give a swirl effect and a slight hollow in the middle.
5. Put aside to rest for an hour to allow the cakes to become firm.
6. Bake in the oven at 175C (160C fan oven) for approximately 10-15 minutes or until a light golden colour.
7. When cold, dredge with sifted icing sugar.
8. Pipe a bead of jam or jelly in the centre of each cake.

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Ingredients

• 4oz soft margarine
• 4oz caster sugar
• 2 large eggs
• 2oz ground rice
• 4oz self raising flour

• Half tsp baking powder
• A few drops red food colouring
• Three-quarter tablespoons apricot jam
• 8oz bought almond paste

Method

1. Pre-heat oven to 120C.
2. Grease and base line a 7ins shallow cake tin with greased greaseproof paper.
3. make a wall down the centre of the tin with a double layer of greaseproof to form two compartments.
4. In a large bowl mix the margarine, sugar, eggs, ground rice, flour, baking powder and almond essence until smooth.
5. Spoon one half of the mixture into one half of the prepared tin smoothing as neat as possible.
6. Add a few drops of red food colouring to the remaining mixture to turn it deep pink.
7. Spoon coloured mixture into the other half of the tin and smooth the surface.
8. Bake in the pre-heated oven for about 35-40 minutes until the cake is well risen and springy to the touch.
9. Turn out onto a wire rack covered with a double layer of kitchen paper and leave to cool.
10. Trim the edges of the cake and cut into four equal strips down the length of the colours.
11. Gently heat the apricot jam in a small pan and then sieve the jam.
12. Stick the strips of cake together placing one plain piece next to one coloured piece and vice-verse to get a chequered effect.
13. You may have to trim the cake again.
14. Brush the top of assembled cake with apricot jam.
15. Roll out the almond paste into an oblong, the length and width of the cake.
16. Invert the cake onto the almond paste and brush the remaining three sides with apricot jam.
17. Press the almond paste neatly around the cake arranging the join in one bottom corner.
18. Score the top with a diamond pattern and crimp the edges to decorate.

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Ingredients

• 1 leek, trimmed and thinly sliced
• 1 potato, peeled and thinly sliced
• Half oz butter
• 1 tbsp vegetable oil
• salt and pepper

• 2oz mature cheddar cheese, grated
• 12oz shortcrust pastry (Use own recipe)
• 1 egg, beaten
• 1 tsp dijon mustard
• 2 small sprigs thyme, leaves only

Method

1. Fry the leeks and potatoes in the butter and oil for three minutes.
2. Add 3 tbsp water, cover and cook for five minutes.
3. Season and stir in the cheese, thyme and mustard.
4. Cool slightly.
5. Pre-heat the oven to 220C (200C fan).
6. Roll out the pastry to the thickness of a 1 Pound coin.
7. Using a round cutter, cut out eight 5in circles.
8. Spoon an eighth of the leek mixture into the centre of each.
9. Brush a little egg around the edge of half of each circle.
10. Fold the pastry around the filling in a pastie shape and crimp the edge between your finger and thumb.
11. Brush with the egg and place on a baking tray.
12. Bake for 20 minutes until golden.

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Ingredients

• 4 large eggs
• 4oz caster sugar, plus extra for sprinkling

• 4oz self raising flour
• 4 teaspoons raspberry jam

Method

1. Lightly butter a 9in x 13in swiss roll tin, line with baking parchment and lightly butter.
2. Pre-heat the oven to 220C (200C fan).
3. Put the eggs and sugar into a large bowl.
4. Whisk together with an electric mixer at high speed until the mixture is pale and thick enough to leave a trail when the whisk is lifted out.
5. Sift the flour into the egg mixture and fold in gently but thoroughly.
6. Turn the mixture into the prepared tin and tilt to spread the mixture evenly, particularly into the corners.
7. Bake in oven for 10 minutes or until the sponge is golden and starting to shrink away from the side of the tin.
8. Invert the sponge on to a large piece of baking parchment which has been liberally sprinkled with caster sugar.
9. Peel off the lining paper and trim the edges of the sponge with a sham knife.
10. Roll up the sponge and the baking parchment together, from one of the short ends.
11. Leave to stand for 2-3 minutes.
12. Unroll the sponge and remove the baking parchment.
13. Spread the sponge with warmed jam and roll up again.
14. Wrap tightly in baking parchment and leave to cool.
15. Unwrap, dust with caster sugar.

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Ingredients

• 1 tbsp caster sugar
• 2 tsp salt
• 24oz strong wholemeal flour, plus extra for dusting
• 1oz butter or margarine
• Half oz sachet fast-action dried yeast

• Half pint (450ml) lukewarm water
• sunflower oil for greasing
• milk for glazing
• cracked wheat for sprinkling

Method

1. In a mixing bowl rub in the butter and flour with the fingertips.
2. stir in the sugar, salt and yeast.
3. Make a well in the middle and add enough water to mix to a soft, quite sticky, dough.
4. Knead the dough on a lightly floured surface until smooth and elastic, then shape into a round.
5. Place the dough in a lightly oiled large bowl and cover with oiled cling film.
6. Leave to rise in a warm place for 1-2 hours or until the dough has doubled in size.
7. Turn out the dough on to a lightly floured surface and knock back with your fists.
8. Knead for 2-3 minutes until smooth.
9. Shape the dough into a round and put it into a lightly oiled 8in cake tin.
10. Flatten with your hand, then mark into eight wedges with a knife.
11. Cover loosely with oiled cling film and leave to rise in a warm place for 1-2 hours or until doubled in size.
12. Pre-heat the oven to 230C.
13. Brush the loaf with milk and sprinkle with cracked wheat.
14. Bake in oven at 230C for 20-25 minutes.
15. Tap the base to see if the loaf is cooked - it should sound hollow.
16. Leave to cool on a wire rack.

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Ingredients

• 4oz glace cherries- quartered
• 6oz dark brown sugar
• 4oz sultanas
• 4oz raisins
• 4oz currants

• 1 egg
• 3 tbsp whisky
• 300m1 (10fl oz) hot or cold tea
• l0oz self raising flour

Method

1. If time is short, use hot tea to soak the dried fruit, cherries and sugar for two hours.
2. otherwise leave the fruit etc. overnight soaking in cold tea.
3. Add the flour, then the egg and beat with a wooden spoon until thoroughly mixed.
4. Pour the mixture into a 32oz loaf tin which has been greased and lined
5. Bake for approx. 90 mins (check after 75 mins) at 180C until a skewer inserted into the centre comes out clean.
6. While still in the tin, prick the top ot the loaf with a skewer and drizzle the whisky over the hot loaf.
7. Allow to cool for five minutes or so, then remove and cool on a wire rack.

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Ingredients

• 1 Lb Cooking Apples (Peeled & Cored)
• l Lb Onions
• 1 Lb Dates (or mixture of rasins & sultanas)
• 1 Lb Demerara sugar

• 1 tsp Salt
• Half pint Vinegar
• 1 tsp Dry Mustard
• 2 tsp Curry Power

Method

1. Blend apples and fruit & pulse until required texture.
2. Place in a large bowl, stir in sugar, salt & mustard.
3. Cover and leave to stand overnight.
4. Next day, sprinkle curry powder and mix well. (taste and add more curry powder if preferred.)
5. Put in to jars and leave at least 1 month before using.

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Ingredients

• 4oz soft brown sugar
• 150 ml (quarter pint) vegetable oil
• 4oz plain wholemeal flour
• half tsp bicarbonate of soda
• half tsp ground ginger
• 6oz carrot, grated
• 2oz sultanas

• 2 eggs
• 3oz self-raising flour
• 2 tsp baking powder
• 1 tsp mixed spice
• 1 tsp grated nutmeg
• 1 dessert apple, peeled, cored and grated
• 2 tbsp apple juice

Method

1. Heat the oven to 180 degrees C.
2. Beat together the sugar and eggs until creamy and frothy.
3. Gradually beat in the oil.
4. Mix together the flours, baking powder, bicarbonate of soda and the spices.
5. Stir in the egg mixture with the carrot, apple and sultanas.
6. Add the apple juice to give the consistency of a thick batter.
7. Pour into a greased and base-lined 18cm (7 inch) square tin.
8. Bake in the oven for 50-60 minutes or until firm and risen; cool on a wire rack.

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Ingredients

• 4oz butter / margerine
• 6oz soft brown sugar
• 2 eggs
• 2oz chopped walnuts

• 3oz self-raising flour
• quarter tsp baking powder
• 1 and a half oz cocoa powder

Method

1. Place all ingredients, except nuts, in a mixer bowl.
2. Beat until well mixed.
3. Place in a lined and greased 7in square cake tin.
4. Bake in a moderate oven at 180 degrees C 40 - 50 mins.
5. Turn out and cool on a wire tray.
6. Dredge with icing sugar and cut into nine squares.
7. Place walnut half on each square

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Temperature Conversion

C = Celsius/Centigrade
F = Fahrenheit
GM = Gas Mark

C
150
160
170
180
220

F
300
320
340
355
430

GM
2
3
4
5
7

Weight Conversion

Ounces (oz)
Half
1
2
3
4
5
6
7
8
9
10
11
12
24
32

Grammes
15
30
55
85
110
140
170
200
225
255
285
310
340
750
900

Size Conversion

Inches (in)
7
8
9
10
13

Centimetres
18
20
23
25
33