Most of these recipes are taken from the cookbook compiled by members and sold in aid of the Relief and Refugee fund. The others are shared from our facebook/pinterest pages
Amaretto Schichttorte ~ Ruth Clemens (Great British Bake Off, BBC)
A German layered cake where the thin layers are baked piece by piece to create one big cake (Click here for step by step pictureshttp://www.bakewithstork.com/…/chocolate-amaretto-schichtt…/)
8 eggs, separated
150g/ 2/3 cup Stork, tub (margarine)
150g/ 2/3 cup caster sugar
125g/ 1 cup plain flour
80g/ 5/8 cup cornflour
2 tbsps Amaretto
2 tbsps cocoa powder
125g/ 3/4 cup dark chocolate
50g/ 1/4 cup Stork, block (margarine)
1 tbsp golden syrup
2 tsp Amaretto
1.Cream together the Stork tub and caster sugar until light and fluffy.
2.Whisk the egg yolks in a separate bowl for 5 minutes until pale and thick. Add to the creamed mixture and combine well.
3.Add the plain flour and cornflour and mix well.
4.In a large bowl whisk the egg whites to soft peaks. Fold in to the cake mixture slowly in thirds.
5.Divide the cake batter equally in half. To one half stir in 2 tbsps Amaretto and to the other 2 tbsps cocoa powder.
6.Preheat the grill and grease an 8” cake tin. Working with the batters alternately to create the layers add 2 dessert spoons of the first batter to the base of the cake tin and spread evenly. Place the tin under the grill and allow the batter to cook for 1 – 2 minutes until just cooked through.
7.Add the same quantity of the second batter and grill again to cook through. Repeat the process alternating the batters to create 12 layers using up all the batter.
8.Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
9.Melt together the chocolate, stork and golden syrup. Stir through the Amaretto and spread carefully over the top of the torte. Allow topping to set. Serve.
Bakewell tart by The Hairy Bikers
A true British classic, Bakewell tart is best served slightly warm with a dollop of lightly whipped cream.
For the pastry
425g/15oz plain flour, plus extra for dusting
1 free-range egg, beaten
2 free-range egg yolks
250g/9oz unsalted butter
100g/3½oz caster sugar
½ tsp salt
50g/2oz ground almonds
For the filling
400g/14oz ground almonds
175g/6oz caster sugar
8 free-range eggs, beaten
½ tsp almond essence
3 tbsp raspberry jam
50g/2oz flaked almonds
For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs.
Add the eggs and egg yolks one at a time and pulse until a smooth dough is formed.
Wrap the dough in cling film and chill in the fridge for half an hour.
Preheat the oven to 180C/360F/Gas 4.
Grease and flour a 23cm/9in loose-bottomed tart tin.
Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very ‘short’ pastry and at first will be difficult to handle).
Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.
Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out.
Reduce the oven temperature to 165C/330F/Gas 2.
Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well.
Add the beaten eggs and almond essence and mix well.
When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base.
Pour the filling mixture over the raspberry jam to fill the pastry case.
Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over.
Remove from the oven and allow to cool. Serve warm or cold.
Chocolate Biscuit Cake, the Queen’s favourite chocolate afternoon treat ~ by Darren McGrady, the Queen’s former personal chef of 11 years.
Makes one 6 inch round cake -– 8 portions
4 ounces dark chocolate (for the cake)
4 ounces granulated sugar
4 ounces unsalted butter (softened)
8 ounces Rich tea biscuits
½ teaspoon butter for greasing
8 ounces dark chocolate (for coating)
1 ounce chocolate (for decoration)
1. Lightly grease a 6 inch by 2 ½ inch cake ring and place on a tray on a sheet of parchment paper.
2. Break each of the biscuits into almond size pieces by hand and set aside.
3. Cream the butter and sugar in a bowl until the mixture starts to lighten.
4. Melt the 4 ounces of chocolate and add to the butter mixture whilst constantly stirring.
5. Beat in the egg to the mixture.
6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded.
8. Chill the cake in the refrigerator for at least three hours.
9. Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of chocolate.
10. Slide the ring off the cake and turn it upside down onto a cake wire.
11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
12. Allow the chocolate to set at room temperature.
13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.
14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
Irish Camp Coffee Cake by Donal Skehan
This recipe makes a moist coffee swirl cake, cooked in a Bundt tin. If you don’t have one, you can easily make it in a springform tin, buttered and the base lined with baking parchment.
255g/8oz butter, softened, plus extra for greasing
340g/12oz caster sugar
6 large eggs
240ml/8 fl oz milk
120ml/4 fl oz sour cream
1 tsp baking powder
370g/13oz plain flour, plus extra for dusting
2 tblsp Camp Coffee essence
For the Icing:
150g/5 1/4 oz icing sugar
1–2 tbsp water
2 tblsp Camp Coffee essence
Grease a 22cm diameter, 2-litre Bundt tin and dust it lightly with flour. Preheat the oven to 180°C (350°F), Gas Mark 4.
Beat together the butter and sugar in a large bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition until they are all combined.
Mix through the milk and sour cream, then sift in the flour and baking powder and fold through until you have a smooth cake batter.
Pour two-thirds of the mixture into the prepared tin.
Mix the coffee essence into the remaining batter. Drop tablespoonfuls of the mixture into the batter in the tin and use a knife to marble the mixtures together.
Place in the oven to bake for about 55 minutes until a skewer inserted into the cake comes out clean.
Transfer to a wire rack to cool slightly before removing the cake from the tin. Allow it to cool completely.
For the icing, whisk together the ingredients in a bowl until smooth and then drizzle it over the cooled cake.
Serve in generous slices.
Perfect for a Mother’s Day afternoon tea…Lemon cake with lemon curd and double cream (Source: BBC Food)
A stunning three-tiered cake filled with homemade lemon curd and cream. To save time, use a good quality ready-made lemon curd.
350g/12oz butter, softened, plus extra for greasing
350g/12oz caster sugar
4 lemons, zest only, plus juice of 2 lemons
3 large pieces candied lemon peel , finely chopped
6 free-range eggs
3 tsp baking powder
300g/10½oz self-raising flour
For the lemon curd
225g/8oz caster sugar
3 lemons, juice and zest
2 free-range eggs
For the filling
300ml/12fl oz double cream
200g/7oz icing sugar, sifted, plus extra for dusting
Preheat the oven to 180C/350F/Gas 4. Grease and line three 20cm/8in sandwich tins.
Cream the butter and sugar together in a bowl until pale and fluffy. Add the lemon zest and juice and candied peel.
Slowly beat in the eggs, one at a time, until the mixture is well combined.
Sift the baking powder, self raising flour and cornflour together in a bowl and fold into the cake mixture.
Divide the cake batter among the sandwich tins and bake for 25-30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes.
Remove the cakes from the tins and set aside to cool completely on a rack.
While the cakes are cooking, make the lemon curd. Heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. (Do not allow the base of the bowl to touch the surface of the water.) Remove from the heat.
Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined.
Set the bowl over the pan of simmering water and cook, whisking constantly, for 2-3 minutes or until the mixture thickens enough to coat the back of a spoon.
Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool.
For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed.
Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Repeat the process with the remaining lemon curd, whipped cream and cake tiers. Dust with icing sugar.
Mini Pavlovas by Nigella Lawson A delicious bite-sized pudding for afternoon tea.
8 large egg whites
500g/2 1/2 cups caster sugar
4 tsp cornflour
1 scant tsp vanilla extract
2 tsp white wine vinegar
750ml/3 1/3 cups whipping cream, duly whipped
1.5kg/6 cups raspberries
icing sugar for dusting
3 baking sheets, lined with parchment
Preheat the oven to 180C/gas mark 4. Whisk the egg whites with a pinch of salt until they’re holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you’ve got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and fold in to combine.
Draw six circles of approximately 10cm diameter (using a pint glass as a guide, if this helps) on each of the parchment-lined sheets. Spoon the meringue on to the baking parchment into the delineated circles, and spread and smooth to fill. You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the centre to hold the cream and fruit later. Put into the oven, turn it down to 150C/gas mark 2, and bake for 30 minutes. Turn the oven off and leave them in for another 30 minutes, then take out of the oven to cool. I just transfer them, on their baking parchment, to wire racks. When you want to assemble them, dollop cream into the indentation, and smooth it with the back of a spoon, leaving the odd peak. Place, one by one, a few raspberries so that they look well filled but not crammed. Dust with icing sugar.
‘Luscious Lemon Squares’ by Diana Henry
The classic Australian recipe for lemony teatime squares, makes 30 small squares
For the base
250g (9oz) unsalted butter, room temperature
90g (3oz) granulated sugar
250g (9oz) plain flour
¼ tsp salt
For the filling
6 extra-large eggs, room temperature
600g (1lb 4oz) granulated sugar
finely grated zest of 5 lemons
juice of 6 lemons
125g (4½oz) plain flour, sifted
icing sugar, for dusting
Preheat the oven to 170°C/340°F/ gas mark 3½. To make the crust, cream the butter and sugar in an electric mixer on a medium speed until light but not too fluffy. On a very low speed add the flour and salt and mix until just combined. Turn out the dough (don’t worry if it hasn’t come together) on to a lightly floured surface and gather into a ball. Using well-floured hands, press into a buttered tin measuring 30 x 22cm (12 x 9in). Prick all over with a fork and chill for a good 30 minutes (or put it in the freezer for about 10). Place this in the oven and bake for 15 to 20 minutes until pale gold. Set aside to cool but leave the oven on.
Using a balloon whisk beat together the eggs, sugar, lemon zest and juice. When combined gradually whisk in the flour. Pour over the cooled crust. Bake for 30 minutes or until set (feel for doneness by touching the centre with your index finger). Leave to cool completely. Cut into squares and dust with icing sugar.
Salmon Plait – Falmouth Section
Oven Gas Mark 6/200oC/400oF Cooking time 20-30 Minutes Serves 4
1 Large can of pink or red salmon clove of Garlic, Crushed
Salt and black pepper ½ pint (280ml) milk
1 packet of puff pastry milk to glaze + poppy seeds
1 packet of parley sauce (plus extra parsley, if like)
- Roll out the pastry to an oblong. Mix and make the parsley sauce
- Blend, by hand, the salmon, parsley sauce, salt, pepper and crushed garlic
- Put the salmon mixture in the centre of the pastry leaving a border. Pain milk rou nd the edges. Fold over and seal the ends. Glaze with milk and put 3 slits in the top. Sprinkle the poppy seeds.
- Put in the oven (temperature as above) for 20-30 minutes until brown and crisp.
- This is very nice with hot new potatoes, carrots and kidney beans or cold with salad
Lamb Parcels – C J Leadbeater, Felixstowe Section, East Anglia Branch
Oven Gas Mark 6/200oC/400oF Cooking time 1 hour or more Serves 1 parcel per person
Ingredients for 1 parcel
½ lamb chops (depending on size) 1 small potato sliced
Half and apple sliced 1 small onion
30g (1 oz) knob of butter 2 tablespoons stuffing mix, mixed with water
1 tomato sliced a little cooking oil
- Place a piece of foil on a baking tray make sure it is big enough to wrap around all ingredients
- Put a little cooking oil on the foil and spread it
- Slice potato into rings and place on foil. Cover with sliced onion. Place Lamb chop/s on top. Cover chop with stuffing. Place sliced tomato, sliced apple and knob of butter on top
- Seal into a parcel and place in a hot oven (temperature as above). Cook for 1 hour to ensure all ingredients are cooked. You may want to check it after 45 minutes.
- Check that chop is cooked through and cook for longer if necessary.
Vegetable Pie – Vivienne McGeer, St Dunstans, Keynsham Section, Bristol
Oven Gas Mark 6/200oC/400oF (But see method item 3) Cooking time 55 Mins Serves 3
6oz(170g) Plain Flour Pinch of Salt
4oz (110g) Margarine 3oz (85g) Cheddar cheese, finely grated
2-3 tablespoons cold water
2oz (60g) Butter 1 onion peeled and sliced
3 carrots, peeled and sliced 2oz (60g) mushrooms peeled and sliced
7oz (200g) can of sweetcorn 2 sticks of celery, scrubbed and chopped
2oz (60g) packet of leek soup freshly ground black pepper
- Make pastry in the usual way
- Heat butter and fry vegetables. Sprinkle soup over the veg in the pan. Add ¾ pint (425ml) of boiling water and stir until it thickens. Season with pepper the pour into a 1 ½ pint (850 ml) pie dish. Cover with cheese pastry.
- Cook in a hot oven (temperature as above) for 15 mins then reduce to Gas Mark 4/180oC/350oF and cook for a further 40 minutes.
My God-daughter’s favourite Chocolate Pudding – Mrs Margaret Smith, St Teresa’s Section, Taunton
600ml (21 fl oz) full cream milk (UHT) 40g (1 ½ oz) Cornflour
40g (1 ½ oz) Sugar 50g (1 ¾ oz) Bournville plain chocolate (melted)
150ml (5 ¼ fl oz) double cream (whipped) 2 chocolate flakes
- Blend the cornflour with a little cold milk. Bring the rest of the milk to the boil and pour in the blended cornflour. Bring back to the boil to thicken
- Remove from the heat. Beat in the melted chocolate, then beat in the sugar.
- Pour into a glass bowl or individual dishes and cool.
- Cover with whipped cream and crumble chocolate flakes on top. Serve really cold.
- As a special treat serve with a slice of shortbread.
Three courses for Christmas
Salmon Mouse Elizabeth Dixon, Morpeth section, Hexham and Newcastle Branch
1 envelope of gelatine
15 oz (425g) can of Red or Pink salmon
2 tbsp tomato Ketchup
2 hard boiled eggs chopped
5 oz (140g) whipping cream, whipped
¼ pints (140ml) hot water
2 tbsp Mayonnaise
Dash of cayenne pepper
2 tbsp sweet chutney
Dash of vinegar
- Dissolve gelatine in hot water. Stir briskly until thoroughly mixed. Set aside
- Drain and flake the salmon. Remove the skin and bones
- Add to the salmon the mayonnaise, ketchup, vinegar and pepper. Mix well then add chopped eggs, chutney and the gelatine. Fold in the whipped cream
- Place in a well-greased 2-pint (1.2 ltr) mould. Put in refrigerator to set.
Braised Pheasants in Cider with Caramlised Apples serves 4-6
Yvonne Worthington Cromer Section, East Anglia Branch
2 Pheasants 1 tbsp oil 12 shallots
1 bay leaf 1 ½ pints (850ml) medium cider
1tbsp butter salt and freshly ground black pepper, 2 sprigs fresh thyme,
3 tbsp Calvados or brandy, 1 heaped tsp flour and 1 tsp butter mixed to a paste.
- In a heavy frying pan, heat the butter and oil together until hot. Brown the pheasants until golden brown all over.
- In a flameproof casserole or saucepan, large enough to enable the birds to sit in comfortably, place the pheasants side-by-side, breasts uppermost. Season well with S & P.
- Brown the shallots in the remaining fat and add these to the pheasants with the thyme and bay leaf.
- Heat the Calvados in a ladle and ignite. When flaming, pour over the pheasants. The alcohol will burn off, leaving the beautiful essence to flavour the birds.
- Pour in the cider and bring everything up to a very gentle simmer; put on a tight lid and let the pheasants braise for 1 – 1 ½ hours until they are tender.
- Towards the end of the cooking time, pre-heat the grill. Line the grill pan with foil and brush with melted butter. Brush each piece of apple with melted butter and dip into sugar, coating well all over. Arrange apple sections on the buttered foil when the grill is hot. Grill 2 inches (5 cm) away from the element/flame for about 6 minutes or until the sugar caramelises; turn and caramelise the other side. When done they will keep warm without coming to any harm.
- When the pheasants are cooked, remove them and the shallots to a warmed serving plate and keep warm.
- Boil liquid briskly (uncovered) in the casserole until slightly reduced. Whisk in the flour and butter paste with a balloon whisk which will slightly thicken when it comes back to the boil.
- Carve pheasants and serve with the shallots and the sauce poured over and garnished with the caramelised apples.
Serve with Oven Roasted vegetables.
Auntie Maudie’s Christmas Pudding Monica Doherty – Direct Member ex Hornchurch section, Brentwood Branch
Monica Doherty’s Auntie Maudie got this from a paper in the 1920s when she was a young bride and it was someone’s great-grandmother’s recipe! It is very light and crumbly and absolutely delicious and everyone who has tried it has gone on using it.
Time – 6 hours plus 2 hours on day of eating Makes 3 big puddings
1 lb (450g) currants 1 lb (450g) raisins 1 lb (450g) sultanas ½ lb (225g) mixed peel
¼ lb (110g) chopped almonds 1 lb (450g) suet 1lb (450g) white breadcrumbs
¼ lb (110g) Demerara Sugar 6 eggs 1oz (30g) mixed spice ¼ tsp ground ginger
1 tsp flour (not a misprint) ¼ pint (140ml) sherry & brandy ½ pint (280 ml) stout
Juice and rind of 1 lemon juice and rind of 1 orange
- Combine all ingredients, mix well – Mince if preferred.
- Pack into 3 pudding basins (greased and then sealed with greaseproof paper and foil)
- Boil/steam for 6 hours
- When cooled replace covering and store until required
- Steam for 2 hours on day of eating