225g Butter / stork 

225g Caster Sugar

225g Self Raising Flour

4 Large Eggs 

1 tsp Vanilla Extract

25g Cocoa Powder



•  Preheat oven to 180°C or 160°C fan / gas 4. Grease a 12x9 inch traybake tin and line with baking paper.

•  Cream the sugar and butter together until pale in colour, add the eggs and vanilla extract and mix. Add the flour and mix. 

•  Once cake mixture is ready, divide into 2 bowls and add the cocoa powder to one. 

•  Place large spoonfuls of both cake mixtures randomly into the tin and using a skewer swirl the mixtures together to create a marble effect.

•  Bake in the oven for 30-35 mins or until a skewer comes out clean. 

•  Leave to cool in the tin. 

•  Once cooled, sprinkle with icing sugar and enjoy (Its lovely with custard and slightly warm!)






225g Self raising flour.

150g butter softened.

50g crunchy peanut butter

150g light muscovado sugar

1large beaten egg.


•  Preheat the oven to 180° / 160° fan / gas mark 4.

Line 2 large baking trays with non-stick baking paper. 

  1. Put flour, butter, peanut butter and sugar into a bowl, rub mixture with your fingertips until it starts to come together, add the egg and bring together to form a soft dough.
  2. Divide mixture into 24 pieces, roll into balls and place on baking trays -ensure they are well spaced, press ball flat with a damp fork.
  3. Bake in preheated oven for 12-15 mins, until pale golden brown 
  4. Leave on baking tray to firm up for a few minutes, then lift off on to a wire cooling rack to completely cool. 
  5. Store in airtight tin. 




250g unsalted butter, cut into 6-8 pieces

150g light soft brown sugar

125g caster sugar

2 large eggs 

1tsp vanilla extract 

pinch of salt 

300g plain flour

225g mini eggs 





Preheat the oven to 190°c / 170°c fan / gas 5. Grease and line a 20cm / 8 inch loose based cake tin with baking paper.

  1. Melt the butter in a saucepan over a medium heat. Stir in both sugars and cook for 1-2 mins or until the butter is absorbed and the mixture turns a creamy toffee colour. Take off the heat and set aside.
  2. Whisk the eggs, vanilla and salt together in a large bowl. Whisk in the melted butter mixture until thoroughly mixed, then whisk in the flour until nice and smooth. Pour the batter into a prepared tin and bake for 20mins. 
  3. While the blondie is baking, cut 125g of the mini eggs in half. 
  4. After baking the blondie for 20mins, take it out of the oven and scatter all the mini eggs over the top.  Carefully press them into the blondie mixture. (Don't worry if the top cracks). Return to the oven for another 10mins until it is a pale golden brown.
  5. Cool the blondie in the tin for at least 10mins before cutting into squares. Serve warm or cold. Enjoy!

Please Note, these are designed to be slightly under cooked, for a cakier texture, bake for 25mins instead of 20mins in the first cooking stage.



Chocolate Lava Cakes  


150g milk chocolate

125g butter  

3 eggs  

3 egg yolks

75g caster sugar

50g plain flour

25g cocoa powder plus a little bit for dusting  

4 ramekin dishes.




1) Pre-heat oven to 180°c / gas 4  

2) Grease the ramekins.

3) Melt the chocolate in a glass bowl over a pan of simmering water.  

4) Whisk the eggs, egg yolks and sugar together until light and fluffy.

5) Add egg mixture to the melted chocolate, making sure the chocolate has cooled slightly, so not to scramble the egg mixture, stir together.

6) Gently fold in the flour and cocoa powder.

7) Divide the mixture into 4 ramekins.  

8) Bake for 8-10mins or until risen and just firm to touch (the outer should be cooked and inner liquid)

9) Carefully run a knife round the edge and gently turn out onto a plate/bowl and dust with cocoa powder.

10) Serve with cream or ice cream.  



Rock Cakes


225g/8oz self-raising flour

100g/4oz butter or margerine, cold from the fridge

50g/2oz granulated sugar

225g/8oz sultanas

1 large egg

Approx. 1 tbsp milk

Demerara sugar to sprinkle onto cakes




1) Pre heat oven to 200 or 180 fan gas mark 6 and line 2 baking trays with baking paper

2) Add flour and butter/stork to a large bowl and rub together until it looks like breadcrumbs, add sugar and fruit add mix together, then add egg and milk and mix to a really stiff mixture, if still to dry add a little more milk  

3) Divide mixture into 12 (using 2 teaspoons will make this easier) rough balls on to the baking tray, sprinkle with the demerara sugar  

4) Place in to pre heated oven and bake for about 15 mins, until a pale golden brown at the edges  

5) Once out of oven, lift off baking tray with a palette knife on to a cooling rack and allow to cool  

6) Enjoy




Mincemeat Cake


150g Butter/ Marg

150g Light Muscovado Sugar

2 Large Eggs

225g Self-Raising Flour

75g Sultanas

225g Mincemeat  

25g Flaked Almonds  




1. Pre heat oven to 160 degrees / 140 degrees fan or gas mark 3 , grease a 8 inch round cake tin  

2. Cream sugar and butter together until light in colour

3. Add eggs and mix  

4. Add mincemeat and sultanas and mix  

5. Add flour and combine  

6. Pour into cake tin and sprinkle almonds over the top and bake in pre heated oven for 1 3/4 hours or until golden brown and shrinking away from sides of the tin  

7. Leave in tin to cool

8. Enjoy


White Chocolate , Lemon and Raspberry Muffins  



300g self-raising flour

1 tsp baking powder

50g butter

80g caster sugar

100g fresh raspberries  

150g white chocolate (coarsely chopped)

finely grated zest of 1 lemon  

2 eggs (lightly beaten)

225 mls of milk



1) Preheat the oven to 200c or gas mark 6

2) Line a 12 cup muffin tin with 12 muffin cases  

3) Mix flour and baking powder in a large bowl , rub in the butter until it resembles fine breadcrumbs stir in sugar , raspberries, white chocolate and lemon  

4) In a separate bowl combine milk and eggs , then pour into dry ingredients all at once , mix briefly until just combined

5) Spoon mixture into muffin cases , dividing evenly , bake for 18-20 mins or until well risen , golden and firm to touch  

6) Cool in tin for 5mins then turn out on cooling rack  

7) Serve hot or cold



Ginger Cake 



60g butter

125g golden syrup 

100g plain flour 

25g self-raising flour 

1 tsp bicarbonate 

1-2 heaped tsp ground ginger 

1/2-1 tsp mixed spice 

100g caster sugar 

125mls milk 

1 egg 


1) Pre heat oven to 160°C / Gas Mark 3 and line a loaf tin with a loaf case or greaseproof paper.

2) Put butter and golden syrup in saucepan and melt over a low heat, then set aside to cool. 

3) Sift all dry ingredients into a bowl, then add milk and eggs and mix until smooth. 

4) Add the cooled butter/syrup slowly, stir until combined. 

5) Pour mixture (which is very runny) into prepared tin and bake for 40-45 mins or until well risen and skewer comes out clean. 






140g butter/ margarine 

140g caster sugar

2 large eggs

1tsp baking powder

2 very ripe bananas 

140g self-raising flour





1) Preheat oven to 180°c /gas mark 4 and line a 2lb loaf tin 

2) Cream butter and sugar together until pale in colour 

3) Add eggs one at a time, mix in well 

4) Mash bananas and add to mixture 

5) Add self-raising flour and combine

6) Pour mixture into loaf tin and place in oven

7) Cook until light golden brown and a skewer comes out clean, check after 20mins . Enjoy!







225g/8oz self-raising flour

150g/5oz butter

50g/2oz crunchy peanut butter

150g/5oz muscovado sugar

1 large egg  




1) Pre heat oven 180 / 160 fan / gas 4, line 2 large baking trays with non-stick baking paper.  

2) Put the flour into a bowl, then add peanut butter, butter and sugar, rub together until mixture starts to come together, then add egg and bring into a soft dough.  

3) Divide mixture into 24 balls, place on baking trays, press flat with a damp fork, place in oven and bake for 12-15 mins until pale golden brown  

4) Leave on baking tray to harden for a couple of minutes, then place on cooling rack to cool  

5) Store in airtight tin


Marmalade Surprise Cakes ( Makes 24)


225g (8oz) plain flour 100g(4oz) butter or stork  

100g (4oz) butter 100g(4oz) caster sugar

about 8 tsp water 2 large eggs  

100g(4oz) self-raising flour

finely grated zest of 1 orange  


4 TBSP Marmalade  

Icing sugar to dust  

2 x 12-hole muffin tins

8cm (3inch) fluted pastry cutter.




1) Preheat oven to 180/160 fan /gas 4  

2) Measure flour into bowl and rub butter in until you have breadcrumb consistency, add the water until you have a dough. Knead until smooth , 3) Roll out on a floured surface and cut out 24 circles using pastry cutter and line the muffin tins

4) Place half a teaspoon of marmalade into each pastry case

5) To make topping, cream butter and sugar together, add eggs and mix. Add the orange rind and flour and combine.  

6) Spoon the mixture over the marmalade making sure its covered, when all are filled place in the preheated oven for 35mins   or until the top is golden brown and the pastry underneath is cooked.  

7) Leave to cool for a few minutes in tin, then carefully lift them out onto a cooling rack and dust with icing sugar.




Sweet and Sticky Chicken


Ingredients Cooking Oil Spray

750g Chicken Thighs (remove all visible fat) and cut into strips

1 Tbsp Grated Ginger

½Tsp Onion powder

½ Tsp Garlic powder

Salt & pepper


120 mls water

4 Tbsp maple syrup

3 Tbsp balsamic vinegar

1 Tbsp Soy sauce

1 Tbsp tomato puree



•  For the sauce, combine the water, maple syrup, balsamic vinegar, soy sauce, tomato puree in a jug.

•  Place frying pan over a high heat and spray with cooking oil.

•  Add chicken, ginger, onion and garlic powder, S & P

•  Fry until chicken is lightly brown on all sides, remove from the pan and set aside.

•  Add sauce ingredients to frying pan and using a wooden spoon, scrape any bits stuck to the pan – these will add flavour to the sauce.

•  Bubble the sauce on a high heat until it starts to thicken – you will know it is thick enough if you run the spoon through it and the sauce divides.

•  Once the sauce is at the right consistency, put the chicken back in and continue to simmer until the chicken is well coated and cooked through.

•  Season with salt and pepper (If you feel it needs it!)

•  Serve with rice, noodles or chips!

For vegetarian option, replace chicken with quorn pieces





125g Softened Unsalted Butter

50g Caster Sugar plus extra for sprinkling

Zest of 2 Lemons

Zest of 1 Orange

150g Plain Flour

25g Ground Rice


•  Beat together butter, sugar and zests until creamy and pale.

•  Mix in flour and ground rice to make a dough

•  Roll out the dough on a floured surface to 1cm thick and using a 5cm cutter, cut out as many biscuits as the dough allows.

•  Place biscuits on a lined baking sheet and place in the fridgeand cool for 2 hours.

•  Pre-heat oven to 170°C / gas mark 3. Take biscuits out of the fridge and sprinkle with the extra sugar.

•  Place in the oven for 15 minutes until pale brown.

•  Leave to cool for 5 minutes and place on a cooling rack until completely cool.



150g / 6oz SR Flour .....

28g / 1oz Cocoa Powder ......

175g / 7oz Caster Sugar ....

175g / 7oz Butter or Baking Margarine ...

3 Eggs ...

100g / 4oz Dates – Stoned and Chopped



•  Pre Heat the oven to 180°c or 160°c (fan oven) or gas mark 4

•  Line & grease a square baking tin

•  Cream sugar and butter until pale in colour

•  Add the eggs one at a time with a small amount of flour (to stop the mixture splitting). Whisk until combined

•  Sieve remaining flour and cocoa powder into sugar, butter and egg mixture. Mix all together.

•  Fold in the dates

•  Tip mixture into the baking tin and bake for 30 – 35 minutes. The cake is ready when a skewer is put into the centre of the cake and comes out clean.

•  Cool on a cooling rack •  Cut into squares when cool. •  Enjoy!



Remembering Liz Margrave's ~ Tips From The Kitchen

Starters , Mains , Deserts, Cakes and Garnishes

We were all really saddened to hear recently that our lovely Liz Margrave had passed away. Liz had been the Community Spirit cook and recipe maker for many, many years. She had recently made the difficult decision to sell her lovely cottage and move into residential care. She was very excited about moving and was looking forward to a much easier lifestyle. Sadly, this wasn't to be and after a short illness requiring a spell in hospital, Liz passed away. We will always be grateful to her for her commitment to our magazine, for the delicious recipes and her support. We will all really miss her. Rest in peace, Liz.

Julia Weeks December 2021

In memory of Liz, I am printing one of her recipes which was originally printed in January 2007 in the Community Spirit's 100 th edition.



Pastry Filling

6oz SR flour ½ lb grated apples

Pinch salt 1 tbsp soft brown sugar

3oz Suet 2oz mixed dried fruit

6 tbsp water Rind and juice of lemon



1. Grease a 1½ pint Basin

2. Mix together the filling ingredients

3. Mix together the pastry ingredients and divide into 3 pieces, each slightly bigger than the one before.

4. Place 1/3 of filling in the bottom of the basin

5. Shape the smallest piece of pastry into a circle and place on top

6. Spread another 1/3 of the filling on top of the pastry

7. Shape the medium piece of pastry into a circle and pop on top.

8. Spread with the last of the filling and cover with the rest of the pastry.

9. Cover with greased proof paper and foil.

10. Steam for 2 hours.


Serve warm with custard, cream or ice-cream. Enjoy!


Lentil & Pumpkin Soup ,the last recipe posted here !


100g lentils

1tbsp olive oil

1 onion, chopped finely

1 clove garlic

1 tsp ground ginger

1 tsp ground cumin

200g chopped pumpkin

2 carrots, chopped

2 sticks celery, chopped

1 tsp curry paste

1 ltr veg stock

Bunch fresh chopped coriander

Crème fraiche for garnish


•  Wash Lentils, drain and leave to one side

•  Heat oil in a medium sized non-stick saucepan and sweat off onions, garlic, cumin and ginger

•  Add rest of veg and gently cook until soft and golden

•  Add curry paste and mix well

•  Add stock and half of the chopped coriander

•  Add the lentils, stir thoroughly

•  Bring soup to boil and simmer for 20-30 minutes, stirring occasionally

•  Once cooked, leave to cool slightly before blending to a smooth consistency

•  Return to heat, stirring continuously until piping hot

•  Serve with a little crème fraiche and chopped coriander sprinkled on top of each bowl, and a warm crusty roll or sliced buttered bread on the side

I would just like to say thank you to everyone on the team and to all of you who have read my recipes (and made them!)  I have enjoyed sharing my recipes, most of which have been passed on down to her via my family and friends. 

I hope that in the not too distant future, a collection of my recipes will be put together in book form and sold in aid of charity. I wish you all well and all the best for the future!

Liz Dawson-Margrave 

Liz's recipes are published below

Recipe 1:  Elderberry Cordial

Ingredients: Elderberries (still on the stalks) ; Sugar ; Cloves


•  Pick the fruit on a dry day and stew with the stalks on in a large pan with just enough water to cover them

•  Strain through a muslin square, squeezing to get all the juice out

•  To each pint of juice, add one pound of sugar and ten cloves

•  Boil for ten minutes

•  Allow to cool and then bottle

•  Make sure you distribute the cloves evenly amongst the bottles (they act as a preservative)

•  The cordial can be used immediately, or can be kept for one to two year.

•  Take with hot water for a guard against colds.  A glass a day through Winter is a wise precaution!

Recipe 2 :  Elderette

Crush any amount of elderberries and strain the juice off.  Mix the juice with an equal quantity of water.  To every pint of liquid, add one pound of sugar and 4 cloves and half a bruised cinnamon stick.  Boil for ten minutes.  Strain and measure liquid.  Add one wine glass of brandy to every one pint of syrup.  Bottle when quite cold and store.


Recipe 3 :  Rose Hip Syrup

Ingredients: 6 pints of water ; 3lbs of ripe wild rosehips ; 2lb of sugar


•  Boil 4 of the pints of water

•  Mince the rosehips and put immediately in to the boiling water

•  Strain off scum as it rises and boil for a few minutes

•  Cool for 15 minutes

•  Pass through a fine sieve and/or muslin square twice to remove the hairs

•  Boil the pulp again in the other 2 pints of water

•  Leave to cool for 15 minutes

•  Strain or sieve twice, as before

•  Place both lots of strained juice in a pan and boil until it is reduced to about 3 pints

•  Add sugar, stirring well

•  Cool then pour in to warmed bottles

•  Store in a dark cupboard until needed

During the War, this syrup was given to us children instead of Blackcurrant juice.  We were paid so much per pound to pick the hips and take them to the local pharmacy, which then made them in to syrup, as it is very high in Vitamin C!

Quick Liver Pate


5oz (100g) Continental Liver sausage (skinned) 2oz (50g) Butter

2oz (50g) Cream Cheese 1tbsp Any Cream

Squeeze Lemon Juice Salt & Black Pepper


•  Mix All Ingredients together & put in a pot in the fridge

•  Leve to set for 1½ hrs

•  Serve with thin pieces of toast and butter


Salmon Mousse


212g Tin salmon, drained 125ml (5 fl oz) mayonnaise

125ml (5 fl oz) whipped Double Cream 5 tbsp cold water

4 tsp powdered geletin 1 tbsp lemon juice


•  Soak geletine in water in a cup

•  Place cup in boiling water, stir until gelatine has dissolved

•  Mix together all ingredients and pour into a one pint pot or mould

•  Refrigerate for 1½ hours to set

Leek and Potato Soup

to warm you on a cold winter's day


I oz butter (to melt)

1 pint of chicken stock

2 large leeks

½ pint milk

½ lb peeled potatoes

1 ½oz cornflour

Salt & pepper

Sprig of fresh parsley.


Wash the leeks and cut into small pieces. Lightly fry the potatoes and the leeks in the melted butter. Add the stock and simmer for 30 minutes. Blend, liquidise or put the soup through a sieve and pour back into the pan. Mix the milk and the cornflour together, add to the pan, stirring the soup all the time. Add seasoning to taste, sprinkle with chopped parsley, and serve with crusty bread.

Mulligatawny Soup


1 small chopped onion 2 sticks of celery, chopped 1 finely chopped or grated carrot
1 tsp of mild curry powder 500ml of chicken stock 100g Basmati rice
400g chopped tomatoes 2 large skinless chicken breasts or thighs, diced 4 tbsp chopped coriander

Salt & pepper to taste



•  Bring everything, but the chicken to the boil.

•  Simmer for 30 minutes, stirring occasionally

•  Add the chicken and herbs

•  Cook for a further 10 - 15 minutes , stirring ocassionally 

•  Serve with warm crusty bread


Salmon & Leek Parcel

For the Pastry : For the Parcel :

8oz (225g) Plain Flour (preferably 1 leek – shredded finely and fried

Strong flour as used for bread making) in a knob of butter, mixed with a

Pinch of salt little white sauce, seasoned and

6oz (175g) of hard margarine cooled

4fl oz. (100ml) cold water 1lb(500g) Fresh Salmon

(OR – buy a pack of Rough puff pastry) A little salt & lemon juice


To Make Pastry :

•  Cut fat in to small cubes and stir carefully in to flour without breaking up

•  Add water, again, stirring carefully to make a stiff dough

•  Pile on to floured table and roll out in to an oblong, length to equal three times the width

•  With narrow end of oblong facing you, fold bottom third of pastry over middle, top third over middle and give a quarter turn.

•  Roll in to an oblong again as item 3, and Repeat Item 4, then repeat Items 3 and 4, twice more

•  Leaving pastry folded, place in a poly bag and put in a cold place to relax for about half an hour

To Make Salmon Parcels :

•  Roll pastry out in to a rectangle to almost the size of a Swiss Roll tin

•  Place salmon, sprinkled with salt and lemon juice, on half of the pastry and spread with leek sauce

•  Brush edges of pastry with either water or beaten egg before folding rest of pastry over towards you to make a parcel, then seal the edges by crimping them together

•  Brush whole of parcel with beaten egg and slash pastry diagonally several times with a sharp knife

•  Bake for 25minutes at Regulo 7, 200 o C until pastry is golden

•  Eat hot or cold

Stir Fry Beef with Chillis and Spring Onions

1lb of rump steak cut into thin strips - stir fry for one minute in 2 tbsp of oil

2 cloves of crushed garlic

2 cm piece of grated ginger

6 spring onions finely chopped

2 green chillis finely chopped

1 tsp of Chinese 5 spice ..... add to above and cook for 30 seconds

1 tbsp of hoisin sauce

2 tbsp of dark soy sauce

1 tbsp of light soy sauce

2 tbsp of dry sherry .....add and cook for one minute

1 tbsp of coriander

serve with rice or noodles - enjoy.


Spicey Chicken

16 chicken wings or drumsticks

1 bunch spring onions (chopped)

1 clove crushed garlic

2 oz butter or oil

2 tbsp tomato puree

3 tbsp H P sauce

3 tbsp vinegar

3 tbsp honey

1 tsp dried mustard

¼ pint beef stock

Salt & pepper to taste


1 Lightly fry the spring onions and garlic

2 Add all the ingredients, except the chicken, to the onions and garlic, bring to the boil and simmer for 10 mins. Until thick.

3 Place the chicken in an ovenproof dish and then pour the sauce over it

4 Turn and baste occasionally for 30 mins. at Reg 6 or 200 o C until the chicken is tender. If you decide to use chicken legs these will take longer to cook

Crispy Chicken

•  Brush thin chicken fillets with mayonnaise and coat with crushed rice krispies.

•  Bake in a moderate oven Gas mark 4, 180 degrees C for about half an hour until tender.

•  Serve in a wrap or pitta bread etc. or with chips!

Pear & Apricot Stuffing For Goose


6oz white breadcrumbs Bunch of Spring Onions, chopped

4oz soaked dried pears chopped 4oz soaked dried Apricots, chopped

2 tbsps fresh parsley Pinch of Sage

Salt & pepper to taste 2 Beaten Eggs

Grated rind of one lemon


•  Mix all the ingredients together

•  Stuff goose and roast for 20 minutes per pound at 190 degrees C, Gas mark 5 plus a further 20 minutes or until juices run clear.

Sage & Onion Stuffing for most poultry and pork


2 cups of fresh breadcrumbs 1 chopped onion

½ tsp dried sage 1tbsp suet

½ tsp salt ¼ pint stock

¼ pint of water or stock


•  Boil onion in water until tender

•  Mix with breadcrumbs, sage, suet and salt

•  Use to stuff meat


Chestnut Stuffing for Turkey:


2lb of chestnuts ¼ to ½ pint stock

2oz butter Salt & Pepper to taste

Pinch of cinnamon ½ tsp sugar


•  Split chestnuts and bake or boil for 20 minutes.

•  Remove shells and skins

•  Stew chestnuts until tender

•  Rub through a sieve or liquidise

•  Add butter, salt, pepper, cinnamon and sugar

•  Add sufficient stock to make a soft dough

•  Stuff turkey and roast for 20 minutes per pound etc as for goose recipe above.

Happy Christmas to one and all!  Next month's recipe will be Chocolate Trifle made with Chocolate Chip Cookies!!!

Liz Margrave

Moroccan Lamb Stew ..............(Serves 4)


1lb 5oz of cubed lamb 1 tbsp Oil

2 chopped onions 1 tbsp Tomato puree

2 tsps ground ginger 1 tsp cinnamon

300ml of chicken or lamb stock 400g Chopped Tomatoes

100ml balsamic vinegar Salt & Pepper to Taste (A small handful of dried Sultanas/apricots/dates if liked)

225g of spinach leaves

Rice or couscous to serve


•  Fry lamb in oil until browned on all sides then strain (and keep oil) and leave on warm plate on one side.

•  Fry chopped onions in residue oil for about 5 minutes or until tender

•  Add tomato puree, ginger and cinnamon to onions, and cook for a further minute

•  Add stock, tomatoes and vinegar to onion mixture together with lamb (and dried fruit if using) and stew over low heat or bake for one hour in oven (Reg 4, 180 o C)

•  Just before serving, add spinach leaves and leave them to wilt.

•  Add seasoning (including sweetener if needed)

•  Cook rice/couscous if using ...... and finally ..... Serve

Versatile Pasta Salad


2oz cooked pasta shells (or other pasta shapes)

1 small green pepper, 2 celery stalks, 1 large red eating apple, sliced (dipped in lemon juice to stop flesh from going brown)

2oz nuts (any kind – pine nuts, walnuts, peanuts etc – or a mixture)

2 tbsp of mayonnaise (garlic mayo could be used)

2 pineapple rings

2oz chopped ham or cheese (or a mixture of both)


•  Cook pasta for 12 minutes, or until soft. Drain and keep warm

•  Dice pepper, celery and apple and mix with mayonnaise

•  Mix pasta whilst still warm with ingredients in mayonnaise

•  Top with diced pineapple, ham and/or cheese

•  Serve with a fresh green salad

Instead of ham, you could perhaps use salmon or salami, pepperoni, or leftover cold cooked chicken etc

This recipe could be adapted for vegetarians/vegans by using Quorn, tofu, vegan cheese or similar

Please remember that some people are allergic to nuts, and they should not be given to young children due to a possible chocking hazard

Fresh Salmon Steak

•  Sprinkle with salt, lemon juice, chopped parsley and dill. 

•  Microwave for 2 -3 minutes depending on size of Salmon steak

•  While hot serve with new potatoes, vegetables of choice, and Hollandaise sauce

Hollandaise sauce


2 eggs beaten

1 tsp Dijon mustard

1 tbsp of white vinegar or lemon or lime juice

2 tbsp fresh chopped chives or a mixture of parsley and dill

6 tbsp water


Put all ingredients in to a heatproof bowl over a pan of gently boiling water and whisk until sauce thickens!



Dressing for cold cooked salmon


¼ pt sour cream - ½ tsp celery salt - 1 tsp creamed horseradish

2sp white wine vinegar - 1 tsp garlic or instant onion paste

Pepper to taste

Method :

Blend all ingredients together and pour over salmon.

Tinned Salmon Mousse


212g tin salmon - 5fl oz mayonnaise - 125ml (5fl oz) whipped double cream

5 tbsp cold water - 4 tsp powdered gelatine - 1 tbsp lemon juice


•  Soak gelatine in water, in a cup placed in some simmering water, stirring until the gelatine has melted

•  Mix gelatine with all other ingredients and pour into  a 1 pint pot or mould

•  Place in fridge for 1½ hours to set

•  To keep longer, pour some melted, unsalted butter over the mousse to seal, and store in fridge


Campfire Stew

Ingredients ...Gammon Joint

2 Onions - chopped

3 Whole Peppers – sliced

3 Cloves Garlic - crushed
1 tsp Paprika 1 tsp cumin 1 tsp ground coriander
1 tin baked beans 1 tin chopped tomatoes 1 tin kidney beans
1 stick celery & 2 large carrots - chopped 2 tbsp tomato puree
6-8 mushrooms – halved 1 tbsp Worcestershire sauce  


 1.   Reserve half of the sliced peppers.  Add the rest of the ingredients to a pre-heated slow cooker .  Stir well. .....

 2.  Set slow cooker to high setting and cook for 6-8 hours (or longer if you want).  If using a large stock-pot or saucepan, simmer on stove for 3hrs approximately.

 3.  30 mins before end of cooking, add the reserved peppers

 4.  After 6 hours, check meat is very tender and sauce has thickened.  You can remove the lid and carry on cooking until sauce has thickened.

 5.  Shred the meat in the slow cooker with two forks.

 6.  Serve with mashed potatoes (or rice or chips) and seasonal green vegetables.

Ruth's Fish Pie

Ingredients: 1lb fresh Haddock ...... 1lb smoked Haddock

1½ oz butter ....1 oz plain flour ...½ pint milk ....3oz chopped onion

2 tbsp double cream ....10oz prawns ...1 tbsp chopped parsley

1 tbsp lemon juice ...Pinch black pepper and salt ..4 level tbsp cornflour

8 tbsp water

Topping: 6oz plain flour ...3 oz butter ..3oz red Leicester Cheese


•  Cook both the haddock and the smoked haddock in water.  Strain, saving ½ pint of the stock, and leave the fish to cool.

•  Fry the onion in a little of the butter, set aside.

•  Using the rest of the butter, mix with the plain flour over a low heat until combined and slowly add the milk little by little, stirring continuously until all combined.  Add the onion and stock to the sauce and simmer over a gentle heat for a few minutes.

•  Add the prawns, parsley, lemon juice and seasoning.  Add the double cream a little at a time stirring continuously.

•  Simmer for 5 minutes.

•  Mix the cornflour with the water in a separate bowl and then add to the sauce.  Again, continue to stir until the mixture thickens.

•  Leave to cool, then add the cooked fish and place in an ovenproof dish.

•  To make the crumble, rub the flour and butter together to form fine breadcrumbs and add the cheese.

•  Sprinkle the crumble over the fish.

•  Bake for 45minutes at Gas Mark 5, 190 o C

•  Once cooked, garnish with a little chopped parsley.

•  Serve with new potatoes (or mash) and fresh vegetables, with a fresh parsley sauce

Stuffed Peppers

4 green or red peppers

1 oz raisins

6 oz cooked brown rice or fresh breadcrumbs

4 oz grated cheese

4 skinned & chopped tomatoes

2 tbs chopped parsley

1 peeled & finely chopped onion

2 oz nuts (hazel, pine or peanuts) grated

Pinch of cinnamon or black pepper

5 tbs of vegetable stock or water



Slice the tops off the peppers, remove the seeds and either leave whole or cut in half.

Mix all the ingredients together, leaving a little of the grated cheese on one side. Pack the mixture into the peppers and finish off with the reserved grated cheese. Place in a baking tin and add 5 tbs stock or water and cover with foil. Bake for 30 – 40 mins. at 190 o C or gas reg. 5.




1 tbsp oil, 1 oz butter, 2-3 med sliced onions, 4 med sliced tomatoes

1 lb mince

1 tbsp oil, 1 oz butter, 2 sliced aubergines, 4 sliced med potatoes

1 1/2 oz butter, 1 1/2 oz p.flour, 3/4 pint milk, 3-4 oz cheese


Sprinkle aubergines with salt and leave 1 hour. Rinse. Fry onion in butter and oil. Add lomnloes and mince, season, fry for 10 mins. Fry aubergines and potatoes in oil and IM itti ir until tender. Turn frequently.

Make a roux sauce-melt butter, stir in flour, and then add milk, stir constantly until thick. Cool and stir in most of the cheese together with the beaten egg and a pinch of nutmeg. Layer meat with potatoes and aubergines and lastly the sauce. Sprinkle on rest of cheese.


Ingredients: 10 oz double cream - 1 Carton of fresh strawberries - 1 pack of meringues


Wash and hull the strawberries and eut into quarters

Crumble the meringues ....Whip the cream until thick .....Mix the strawberries, crumbled meringues and cream together, pile into individual dishes, serve, eat and enjoy!

Pear & Walnut Tart

8oz / 200g Plain Flour 4oz /100g Hard Marg / Unsalted Butter

2oz / 50g Chopped Walnuts 1oz / 25g Icing Sugar ,1 Egg

1 – 2 Tsp Cinnamon 5 Pears, Peeled & halved

Oven Temp – 190 degrees C / Gas 5


•  Rub fat into flour, mix in icing sugar, cinnamon & chopped Walnuts.

•  Band together with the egg

•  Wrap pastry in cling film and chill for 1 hour.

•  Divide Pastry into 2 halves

•  Roll out ½ the pastryto fit an 8” / 20cm dish

•  Arrange Pears in the pastry lined, brush the edge of the dish with milk.

•  Roll out the rest of the pastry then cut out a circle of pastry from the middle of it.

•  Carefully place the rolled pastry with the central hole over the pears and cut off the excess.

•  Brush with milk and sprinkle with sugar

•  Bake for 40 – 50 mins

Strawberry and Orange Meringue Roulade

Ingredients: ... 3 large egg whites, 6oz caster sugar , 1 level tsp corn flour ,1 tsp malt vinegar , 1 tsp vanilla essence , Juice and grated rind of 1 large orange

14oz strawberries , 500g Greek yoghurt , 1 or 2 tbsp icing sugar

Method :

•  Grease and line a swiss roll tin

•  Heat oven to 130 deg C Reg. 2

•  Whisk egg whites with caster sugar until stiff peak consistency has been reached

•  Whisk in corn flour, vinegar, essence and grated orange rind

•  Pour in to prepared tin and bake in oven until golden (20-30 minutes)

•  Remove from oven and cover with a clean damp tea towel for 10 minutes

•  Turn meringue out on to non-stick parchment and spread with the Greek yogurt and half the strawberries , sliced

•  Roll up and place on serving dish

•  Liquidise remaining strawberries together with the orange juice and icing sugar to sweeten

•  Pour liquid in to a jug to serve

•  Slice roulade and pour sauce over and serve with cream or ice cream of your choice

Almond & Apple Pudding


2lb eating apples 1 tbsp honey

2oz fresh white breadcrumbs 3oz Unsalted Butter

3oz caster sugar 1 Large egg - beaten

1oz almond flakes 3 oz ground almonds

Rind of 1 lemon


•   In to the bottom of an oven-proof dish, slice the eating apples and pour the honey over.

•  Sprinkle over the breadcrumbs

•  Cream butter and caster sugar together, add the egg and mix thoroughly

•  Add to this mixture the ground almonds together with the lemon rind and pour over the apples

•  Sprinkle over the flaked almonds

•  Bake for 30mins at Reg 4, 180 degrees C until firm and golden

Serve hot with custard or cream

Lemon Cheese Cake


4 oz digestive biscuits

¼ pint double cream

2 oz butter

6 oz condensed milk

1 level tbsp. caster sugar

Small carton cream cheese


Rind and juice of 2 lemons

Method: Crush the biscuits to fine crumbs.- Melt the butter and sugar and stir in the crumbs. - Press in to a greased loose bottom 7” tin.

Mix together the lightly whipped cream, condensed milk, cream cheese and lemon zest. - Lastly fold in the lemon juice.

Pour into the tin and leave to set. -Decorate with piped cream and a few fresh raspberries.

Fruity &Bread Butter Pudding with fresh or frozen berries


8 slices bread

2 oz butter

1 pint warm milk

3 eggs, beaten

3 oz castor sugar

Few drops of vanilla essence / extract

1lb fresh or frozen raspberries or summer fruits

Method: Grease a 3 pint dish. Butter the bread. - Whisk the eggs together then add the the sugar, milk and vanilla essence and mix. - Layer the bread and fruit in layers, starting with fruit and finishing with bread. -Pour the egg mixture over the bread and fruit and leave to soak in. - Bake for 40 – 45 minutes at gas reg. 4 or 180 0 C, serve with cream or ice cream or even on its own

Quick Chocolate Trifle


14oz tin of thick, ready-made custard

4oz plain chocolate (eg: Bournville)

1 pkt chocolate chip cookies

4 tbsp fresh orange juice

2 – 4 tbsp sherry

½ pint whipping cream


•  In a bowl, mix orange juice and sherry together

•  In a separate bowl, whip cream until stiff

•  Melt chocolate and custard together over low heat

•  Dip biscuits in to orange/sherry mixture.

•  Put a layer of biscuits in the bottom of a suitable dish.  Pour over any remaining juice/sherry

•  Then add a layer of the custard / chocolate mixture and then a layer of cream

•  Continue layering until all ingredients have been used, finishing with a cream layer

•  Decorate with grated chocolate or Cocoa

Banana Crumble

In the hot weather, bananas can go off quite quickly, so here are two uses for them! ...Ingredients:

4 bananas

1 pint thick custard mix with 1/2 grated lemon zest added, left to cool

3oz plan flour

1 1/2oz marg

1oz sugar


•  For the crumble, rub the marg in to the flour and add sugar

•  slice the bananas in to a dish

•  cover with the cooled custard

•  Put the crumble mix on top of the custard

•  Sprinkle 2oz of grated almonds on top and 2oz of demerara sugar

•  Bake for 30 minutes at 190 o C, regulo 4

•  Serve hot or cold

Banana Cornflake Flan


Base - 50g (2oz) butter

            50g (2oz) caster sugar

            1tbsp golden syrup

            100g (4oz) cornflakes, lightly crushed


1.melt butter, sugar and syrup in a pan over low heat and then stir in cornflakes

2. Line an 8" flan tin with the cornflake mixture.  Press down lightly and leave on one side to cool

Filling -

4 level tbsp custard powder, 1 pint milk, 50g (2oz) sugar, 1lb bananas


•   Make custard, using milk and sugar following instructions on your custard powder container (the custard needs to be fairly thick!).  Leave to cool

•  Slice bananas and dip 24 slices in lemon juice (to stop them from going brown) and leave on one side

•  Arrange remaining banana slices on flan base and cover with the cooled custard

•  Arrange the dipped sliced bananas on top

•  Chill before serving




2oz plain flour 2oz butter or hard Marg

¼ pint water Pinch of salt

Few drops of vanilla essence

2 beaten eggs Carton of double cream

1/2lb milk or plain chocolate melted


•  Grease or line baking sheets

•  Light oven Gas 6 / 200 degrees C

•  Boil water, marg and salt in a saucepan

•  Sieve in flour all at once

•  Beat really well with wooden spoon and leave to cool

•  Gradually beat in eggs and vanilla

•  Place teaspoons of mixture on prepared baking sheet, spaced well apart

•  Bake until golden and crisp avoiding drafts

•  Split on one side removing any uncooked middle

•  Put back into oven for a few moments to dry off

•  Allow to get cold, and fill with whipped cream

•  Coat with melted chocolate

Choux pastry for Éclairs and Profiteroles


2 oz plain flour

Few drops of vanilla

2 oz butter

2 beaten eggs

¼ pint water

Pinch of salt


Heat the oven to Gas reg 6 or 200 0 C. Boil together the water, butter and salt. Add the flour, all at once, and beat well over a low heat until it forms a smooth ball. This is known as a “panada” . Cool and add the vanilla and beaten eggs, a little at a time until smooth and creamy.

To make éclairs, pipe the mixture in 2” to 3” lengths on a greased tin, well apart, and bake until crisp and golden brown, do not open the oven door during cooking. When the éclairs are cooked remove from the oven split down one side and pop back in to the oven to dry out. Allow to cool and fill with whipped cream and top with melted chocolate.

For profiteroles, same method but place 2 teaspoons of mix on to a greased tray, cook, cool and fill with cream, as for éclairs. Serve piled up in a pyramid and coat with melted chocolate, delicious!




Ingredients: A Pancake Mix

4oz plain flour 1 egg,         1/2 pint milk Pinch of salt ,   Oil or lard for frying

Alternative ... Buy ready-made pancake or a bottle of pancake mix, to which, just add milk or water!

Bottle of butterscotch or maple syrup , Bananas , Ice Cream to serve


•   If using, mix pancake ingredients together. 

•   Make pancakes and keep warm

•   Fill with slices of banana, fold pancake and pour over syrup

 Serve immediately with a scoop of ice-cream


Banoffee Pie


8 oz digestive biscuits (crushed)

4 bananas

2 oz butter / margarine (melted)

1 can condensed milk (caramel)

1 tbsp sugar

½ pint whipping or double cream

1 heaped tsp coffee powder or camp coffee

Method: Make the biscuit crumb base by stirring the crushed digestive biscuits into the melted butter (or margarine) add the sugar. Press firmly into the base of a dish or tin. Slice the bananas and lay on top of the biscuit base. Spread the caramelised milk over the bananas. Whip the cream and swirl in the coffee, and then pour over the caramelised milk. Sounds divine!


American Pumpkin Pie

Ingredients: For The Pastry

1 1/4lb Pumpkin, peeled, and deseeded 12oz Plain Flour

1 410g tin evaporated milk ½ tsp Salt

2 eggs beaten, 7oz Butter, 6oz dark soft brown sugar, 4fl oz Cold Water

½ tsp ground cinnamon , ½ tsp ground ginger, ½ tsp ground nutmeg

½ tsp salt


•  Preheat oven 200oC Gas Mark 6

•  Cover prepared pumpkin with water and bring to the boil.  Reduce heat, cover and simmer for 30 minutes or until tender.  Drain well, cool and mash.  Drain again if needed

•  Make pastry by adding the salt to the flour and then rub in the butter until fine breadcrumbs have been achieved.  Add a little of the cold water at a time and bring the mixture together to form a soft ball.  Place in a bag in the fridge to chill for at least 15 – 20 minutes.

•  Remove pastry from fridge and immediately roll out on lightly floured surface to about 1/8 inch thickness.  Use to line a greased, loose bottomed 8-9inch round pie tin.

•  In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, salt and spices.  Mix well, pour in to prepared pie crust

•  Bake in the middle of the oven for 40-45 minutes or until a skewer inserted in to the centre comes out clean.

•  Serve warm (or cold) with freshly whipped cream

Apple & Apricot Flap Jack


3oz Hard Butter/Marg, 4oz Demerara Sugar, 2tbsp Golden Syrup, 6oz Oats, ½ bag dried apricots, 1 lb chopped cooking Apples


Grease Dish, light oven – 180 degrees, gas mark 4

Place apples in bottom of dish & sprinkle with a little granulated sugar

Melt butter, syrup & Demerara sugar together

Stir in the Oats & Dried Apricots

Put mixture over apples

Bake for 30 mins until golden. Serve with custard or ice cream!

(oats can be used as usual flapjack if pressed down into a greased swiss roll tin!

Pandora Slice


1/2lb short crust pastry 1tbsp raspberry jam

4oz marg 4oz Caster Sugar

2 beaten eggs 4oz Self Raising Flower

2oz chopped cherries 2oz chopped Walnuts

4oz mixed dried fruit ½ Lemon Rind Only


1. Roll pastry out to fit a Swiss roll tin and spread with jam

2. Cream marg and sugar, beat in eggs and fold in flour

3. Mix in fruit, nuts and lemon rind

4. Spread over jam

5. Bake until golden at 180 C or gas mark 4 for ½ hr

6. When cold, cut into fingers

Parsnip & Coconut Cake


350g of peeled and grated parsnips

225g self raising flour

1 level teaspoon salt

1 teaspoon mixed spice

110g desiccated coconut

220ml corn oil

4 beaten eggs


 1.   20cm round (or loaf tin) greased and lined with parchment

 2.  Oven - regular 5 / 190 degrees C

 3.  Mix all ingredients together and beat well

 4.  pour in to prepared tin

 5.  bake for 35-45 minutes until firm and golden

 6.  leave in cool in tin for 5 minutes

 7.  dust with icing sugar



8 oz S R flour

½ tsp almond essence

1 level tsp baking powder

6 oz melted butter

8 oz castor sugar

10 oz peeled and sliced apples

2 large eggs, beaten

1 oz flaked almonds


Place all the ingredients except the apple and almonds into a mixing bowl. Beat well, and put half the mixture into a well greased 8” loose bottomed tin and spread out evenly. Now cover with the sliced apples and spread the remaining mixture, carefully, over the apples. Sprinkle the flaked almonds over the top and bake in the oven at 160 0 C or gas reg 4 for 1 ¼ to 1 ½ hours until golden and firm to the touch. Serve cold as a cake or hot with custard as a pudding. This sounds like delicious comfort food.

May Bennett's Weetabix Loaf

Crush 2 weetabix

Add 150g of dried fruit - mixture of sultanas, currants and raisins

Add 200g of caster sugar and 225ml of milk

Leave to soak overnight.

Next day add 1 beaten egg and 125g of selfraising flour.

The mixture will be quite soft. Put into a lined 2lb loaf tin and bake at 160 degrees centigrade, for a fan oven, for about 1hr.

The Secret is to wrap in foil when cold, put in a tin and leave for 4-5 days. Then slice and spread with butter.




1 cup boiling water Topping: 8 oz chopped dates 5 tbsp brown sugar ; 1 tsp bicarb. of soda 2 tbsp water ; 3 oz butter 2 tbsp cream ; 3 oz caster sugar ; 1 tSp vanilla essence ; 10 oz plain flour + 1 tsp baking powder + ½ tsp salt ; 2 oz chopped walnuts

Method A cake fit for a Queen

Place the dates in the water and bicarb. and leave until cool. Beat the butter and sugar, gradually beat in the egg and vanilla essence.

Sieve the flour, baking powder and salt and add to the creamed mixture together with the walnuts. Finally, add the dates, Pour into a greased and lined swiss roll tin and bake for approx. 25 minutes at gas reg. 4 or 180 o C. Boil the topping mix for 3 minutes and spread over the hot cake. Sprinkle with more chopped walnuts if you like.

Valentine's Cake

Ingredients: for the special person in your life

3 eggs

3 oz castor sugar

3 oz self raising flour (sieved)

2 oz melted butter

Few drops of vanilla essence / extract

Method: Grease a heart shaped tin (measured from the widest points 8” wide and 1.5” deep) Melt the butter in a pan over a low heat. Whisk the eggs, sugar and vanilla in a dish over a pan of hot water until thick & creamy and “leaves a trail”. Very carefully, using a metal spoon, fold in the flour and melted butter a bit at a time.

Pour the mixture into the baking tin and bake for about 20 mins (until golden brown and firm the touch) at 180 o C or Gas Reg 4. Decorate and enjoy

Decorating: Packet roll out icing + pack of love hearts is one idea! ........Do what your heart tells you!

Simnel Cake

This is one of the first recipes that was printed for Easter in March 2012.  It is called a Simnel Cake, which was used for Mothering Sunday or Easter.

•  In a large mixing bowl, place 6oz butter, 6oz soft brown sugar, pinch of salt and beat well.

•  On to a plate sieve 9oz self-raising flour, ½ tsp of mixed spice, ½ tsp ground cinnamon and mix well.

•  In a small basin, beat 4 eggs

•  Gradually mix the beaten eggs in to the mixture in the large bowl

•  Fold in the flour and spices into the mixture

•  In to a separate bowl, place 6oz sultanas, 3oz mixed peel, 5oz raisins, 3oz chopped almonds, 12oz currants, 3oz chopped cherries and the grated rind of 1 orange OR lemon

•  Mix fruit together and then add the mixed fruit to the cake mix

•  If necessary, add 1½ tbsp of milk or sherry to the cake mixture and stir to form a soft dropping consistency

•  Pour half the mixture in to a prepared 8” round cake tin (lined with greased proof paper)

•  Roll out 1/3 of a 2lb block of marzipan in to an 8” circle and place on top of the raw cake mixture in the tin

•  Place rest of cake mixture on top of marzipan

•  Tie newspaper or brown wrapping paper around the outside of the tin before baking

•  Bake for approximately 4 hours in the middle of an oven at 150 o c or Reg.2

•  To check if the cake is cooked, insert a skewer in to the centre of the cake. If cooked, the skewer should come out clean.

•  When cooked, leave cake in tin on wire rack until cold, then turn out.

•  Brush top with apricot jam and roll out half of the marzipan that is left to an 8” circle and place on top of cake

•  Brush top of marzipan with beaten egg white.  Roll out rest of marzipan in to 11 balls and place round edge of cake.  Brush balls with egg white and lightly grill.

•  With remaining egg white, mix with enough icing sugar to coat the back of a spoon and pour in to the centre of the cake and decorate with cherries cut in half


NB: These cakes were usually made by the cook of large households for the young maids to take home to their mothers, and so that day was called Mothering Sunday.  It was probably an extra half-day off for the maids and was a special treat.  This day was usually over Easter so was also called an Easter or Simnel Cake.  As an Easter cake, it only had 11 balls on it to symbolise the disciples.  The missing ball depicts the disciple (Judas Iscariot) who betrayed Jesus.

(in memory of HRH The Duke of Edinburgh, Prince Philip)

Ingredients: (Makes 18 pieces approximately)

250g (9oz) unsalted butter, melted

500g (1 ¼ lb) chopped walnuts *

1 tsp ground cinnamon

1 pkt filo pastry

200g (7oz) caster sugar

250ml (9fl oz) water

8 tbsp Greek honey (or honey of your choice)

1 large piece of lemon peel (or lemon juice to taste)


•  Butter the bottom and sides of a 23cm x 33cm baking dish

•  Toss the nuts in the cinnamon and then set aside

•  Unroll the filo pastry.  Cut the whole stack at once to fit the dimensions of the baking dish.  Cover the filo with a damp cloth to keep it from drying out as you work.

•  Place two sheets of filo in the bottom of the baking dish.  Butter the top layer.

•  Repeat this THREE times so that you have used 8 sheets of filo pastry in total.

•  Sprinkle 2 or 3 tablespoons of the nut mixture on top of the filo pastry

•  Now place two more sheets of filo pastry on top of the nut mixture. Butter the top of the pastry and then repeat Item 6.

•  Repeat until you have used all the sheets of filo pastry, remembering to butter the top of the pastry.

•  Using a sharp knife, cut in to diamonds or square shapes all the way to the bottom of the dish.

•  Bake for about 50 minutes in a preheated oven at 180oC/ Gas Mark 4 until the Baklava is golden and crisp

•  Whilst the Baklava is baking, make the sauce.  Boil the sugar and water together gently until the sugar is dissolved

•  Add the honey and lemon peel (or juice if using) and simmer for 15 – 20 minutes

•  Remove from heat and allow to cool.  (Remove lemon peel if using and discard)

•  Remove Baklava from oven and immediately pour over cooled sauce.

•  Leave to cool

•  Leave Baklava uncovered as it goes soggy if wrapped.

*.. For a change, you could always mix a quantity of walnuts with crushed flaked almonds and/or chopped pistachios.

Bible Cake


1. Judges chapter 5, Verse 25 - 3 fl oz

2. Jeremiah chapter 6, verse 20 - 3 oz

3. 1st Samuel chapter 14, verse 25 - 1 teaspoon

4. Jeremiah chapter 17, verse 11 - 2 

5. James chapter 3, verse 17 - 12 oz 

6. Numbers chapter 4, verse 8 - 1.5 oz ( ??? Numbers 17 )

7. 1st Kings chapter 4, verse 22 - 4 oz

8. 2 chronicles chapter 9, verse 9 - 1 teaspoon

9. Judges chapter 4, verse 19 - 4 tablespoons

Oven Gas Mark 3, 180 ° C, 6 inch round tin or a 2 pound loaf tin  


1) Grease and line the tin

2) Cream 1,2 and 3 together

3) Add 4 a little at a time, beating well 

4) Fold in 5,6,7 and 8

5) Mix to a dropping consistency with 9 

6) Pour into tin and bake for 1 1/2 hours to 2 hours until firm and golden.

 Halloween Tea Bread

This can be stuffed with all sorts of charms that portend your future in the coming year – make up your own and give them a meaning e.g.:A coin in a slice of cake brings good luck, a ring – a proposal; or a metal button – a breakup in a relationship!


300ml of strong black tea ; 200g sultanas ; 200g raisins ; 50g mixed peel

225g self-raising flour ; ½ tsp mixed spice ; ¼ tsp ground nutmeg ; ½ tsp salt

¼ tsp ground cinnamon ; 175g light muscovado sugar ; 1 large beaten egg


•  Soak fruit in tea overnight

•  Grease and line a 900g loaf tin.  Light oven - 160 o c, Gas Mark 3

•  Place flour, spices and salt in a large bowl and mix well. 

•  Add sugar and mix well again

•  Add soaked fruit, liquid and beaten egg and mix well, adding any charms if required (See NB below before adding charms)

•  Pour mixture into prepared tin.  Smooth over and bake for 1 to 1¼ hours until golden and a skewer inserted in to its centre comes out clean.

•  Leave to cool in tin for 5 minutes and then turn out onto cooling rack.

•  Slice and serve the slices with butter making sure that children especially are aware that there could be a charm in their slice.

NB: If using charms, make sure these have been properly sterilised in hot water before being added to your mixture. .....The addition of a slice of any local hard cheese on top of your buttered slice of tea bread should improve the taste!

Potato Pastry (for meat or vegetable pies)

Ingredients: ...1/2lb of cold, cooked, dry flowery potatoes, sieved or mashed

1/2lb plain flour ...... 1oz lard ....1oz hard margarine ...Pinch of salt

1 teaspoon of baking powder ...½ egg ....Warm milk to bind


•  Add baking powder and salt to flour and rub in to margarine.  Add potatoes

•  Add a beaten egg and enough milk to make a firm dough

•  Use as a topping for meat or vegetable pies

•  Brush top with egg or milk

•  Place pie in pre-heated oven at 200 o C / Gas Mark 6 until firm and golden

Potato Scones (makes 8 – 10) 


1/2lb cold, cooked, dry, floury potatoes – mashed or sieved

1/2oz melted margarine ....½ teaspoon salt ...30z plain flour, approximately


•  Mix potatoes with melted margarine and salt

•  Mix in enough flour as potato mix will take up to form a soft dough

•  Roll out very thinly

•  Cut into rounds or triangles and brush top with milk. Place on a very hot, greased griddle or heavy frying pan and cook on both sides for about 3 minutes or until golden

•  Cool on a clean tea-towel, butter and serve hot

Potato Coconut Cake – From Bermuda

Ingredients: ...2lb of sweet potatoes 8 fl oz Coconut Milk ...1oz sugar 1oz Melted Margerine


•  Boil potatoes, strain and rub through a sieve or liquidise

•  Mix with coconut milk, sugar and margarine

•  Put in to a greased and lined 2lb loaf tin or similar

•  Bake in a warm oven – 170 o C or Gas Mark 3 for 10 minutes until firm.  Test with a skewer – it should come out clean.



Home–made (Lasts 4-5 Days in a fridge!)

Use only a wide necked vacuum flask. Sterilise all equipment used with boiling water!

•  Heat 500ml UHT or sterilised milk to 43 degrees C / 108 degrees F, in a saucepan, use a cooking thermometer!

•  Blend in 1tsp / 5ml plain yoghurt.

•  Pour into the sterilised vacuum flask, seal and leave for 6-8 hours.

•  Turn the yoghurt into a cold bowl and cool rapidly, standing the bowl in cold waterand whisking the yoghurt until creamy.

•  Cover the bowl and chill for 4 hours until the yoghurt has thickened further.

•  To serve, gently stir in sugar or sweetener to taste and flavour with jam, fresh or pureed fruit.


If your family eat a lot of yoghurt, use an electric thermostatically controlled incubator.

It can also be made in the microwave:

•  Heat 600ml / 1 pint milk in a large bowl on high for 6 minutes

•  Cool to 46 degrees C / 115 degrees F (Just warm to the fingers)

•  Stir in 1 TBSP plain yoghurt

•  Add 2TBSP Dried full cream milk powder and beat well

•  Cover Bowl and heat on low for 70 mins

•  Cool and chill until required



2 lb runner beans, finely sliced.. 1 ½ pint vinegar. 1 ½ lb onions, finely chopped...1 ½ tsp salt ...1½lb demerara sugar ...1 tsp dry mustard..... 2 tbsp cornflour ......1 ½ tbsp turmeric

Method: Cook the beans in salt water for 7 minutes and drain. Boil the chopped onions in ½ pint vinegar for 10 minutes Mix all the ingredients together except the cornflour and cook slowly for ½ hour. Mix the cornflour with a little vinegar and add to the beans. Cook for 10 minutes, stirring occasionally. Pour into hot jars, cover and label. These quantities make around 6 jars.


Blackberry and Apple Jam


4 lb blackberries .... 6 lb sugar .....1 ½ lb peeled, cored and sliced apples ...../ ½ pint water


Stew the fruit separately, each in ¼ pint water until tender. Combine the fruit, add the sugar. Stir until the sugar has dissolved. Boil the jam rapidly until setting point is reached. Pour into hot, dry jam jars, cover and label

Should yield about 10 lb jam.


Liz Margrave