From the archives, the CHS&GS Recipes
LEMON CAKE (2009)
Ingredients
100 gr (4 ozs) soft butter
80 gr (3 ½ ozs) granulated sugar
2 eggs
2 tablespoons lemon curd
120 gr (5 ozs) SR Flour
Method
Mix all ingredients to soft consistency.
Turn into a loaf tin (approx 8” x 4” and bake
180 degrees (Gas Mark 4) approx 50 minutes (check after 40 minutes)
Topping
Juice of 1 lemon
2 tablespoons sugar
Warm together in saucepan and pour over cake while still warm
CORNISH PASTY (2010)
Ingredients
1lb plain flour, ½ lb either lard, hard margarine or butter of a combination of these. (I used half lard, half butter), pinch of salt, cold water to mix.
Method
Rub fat into flour but not too finely. Add salt and start adding water gradually until the dough works together into a ball without being sticky. Put aside in a cool place.
Filling
¾ lb beef (chuck steak)
raw potato
raw swede
small onion
salt and pepper
walnut-sized piece of butter
Method
Cut steak into small pieces but do not mince. Slice potato and swede into thin, small pieces about ½” across. Chop onion finely. Dust work surface with flour and roll out pastry to about ¼” thick. Using a tea plate cut out circles. Moisten edges with milk or water and support half of the pastry nearest to you over a rolling pin. On the other half put a small layer of prepared vegetables, then a layer of beef. Repeat this once but be careful not to over fill which would cause the pastry to burst during cooking. Sprinkle sparingly with salt and pepper and then add a small bit of the butter. Sprinkle a dusting of flour over the filling (this helps to make the gravy). Fold the other half of the pastry which has been resting on the rolling pin over the filling and squeeze the half circles firmly together. Starting at the right side whilst supporting the left side with the other hand, using the first finger and thumb turn the edge over to form a crimp. Brush pastry with beaten egg wash and put a 1” cut in centre of top to allow steam to escape.
Bake in a hot oven 220 degrees for about 20 minutes then reduce temperature to 160 degrees for a further 40 minutes. If they are browning too quickly cover loosely with greased paper.
ICED CARROT CAKE (2011)
Cake
225 gr. (8 oz) Finely grated carrot
210 ml (600 fluid oz) Oil
3 eggs
125 gr. (4 oz) Demerara sugar
142 gr. (5 oz) Wholemeal flour
1¼ teasp. Bicarbonate of soda
1 teasp. Nutmeg
1 teasp. Cinnamon
1¼ teasp. Baking powder
¼ teasp. Salt
25 gr. (1 oz) Walnuts, chopped
50 gr (2 oz) Raisins
Frosting
75 gr. (3 oz Cream cheese)
42 gr. (1½ oz) Butter
¼ teasp Vanilla essence
150 gr. (5 oz) Icing sugar
Method
Grease and line a 7-9” round tin
Beat sugar and oil together.
Add eggs. Mix in dry ingredients, then add grated carrots, nuts and raisins. Turn into tin and bake in heated oven for 50-60 minutes at 180c/350f/gas mark 4.
For frosting: Mix all ingredients together and spread over cake when cold.
STICKY TOP GINGER CAKE (2012)
Sponge Topping
4oz butter 1oz soft brown sugar
4oz castor sugar 1 oz flaked almonds
2 eggs 1 oz chopped cherries
4oz SR flour 1oz sultanas
1 level tsp. baking powder 1 rounded tablespoon golden syrup
2 level tsp. ground ginger 2oz butter
Pinch of salt.
Loaf tin, well greased
Prepare topping first. Place all ingredients into a saucepan and gently melt the butter. Pour this into the bottom of the baking tin and allow to cool and set. Now sift the flour, baking powder, salt and ginger into a bowl. Add eggs, sugar and butter and beat for two minutes. Pour into tin, covering the topping. Cook for 45-50 minutes at (electric oven) 350F/180C or 160C fan oven. Turn out almost immediately on to a wire rack.
BOILED FRUIT CAKE WITH PINEAPPLE(2013)
1lb mixed cake fruit 6oz margarine
12oz sugar 1 teaspoon bicarbonate of soda
1 teaspoon mixed spice Tin/tins of crushed pineapple (450 g)
Put all the above into a fairly large pan, and bring to the boil and gently simmer for 4 minutes. Stir regularly. Allow to cool. Add 3 beaten eggs and l2ozs of self-raising flour to the cooled mixture. Mix well.
Pour into an 8 inch lined tin and bake for lhr.S0mins. — 2hrs. at 150-160C or 300 — 315F. Adjustments will need to be made by owners of fan ovens, AGAs etc.
Test by inserting a skewer or fine knife into the centre; it should come out clean when properly cooked.
Village Recipes