Here are some of the easiest recipes for every age to enjoy even if your young or old it doesn't matter!
lemon cake
|
4 oz self raising flour 6 oz sugar 4 oz butter 3 tbs milk 1 lemon 1 egg
|
 |
method
1. put sugar and butter into the blender and wizz it up until it goes pale.
2. Grate the lemon until there is no rind left.
3. put the egg, the flour, the grated rind and the 3 tbs of milk into the blender.
4. whiz all the ingredients up just enough so they're all blended in.
5. put the oven to 180°f
6. grease the tin
7. Pour the ingredients into the tin and put it into the oven
8. take the cake out after 40 minutes
9. test it with a cake tester to see if it is done
10. get the lemon that you had earlier and drizzle it into the cake with a bit of sugar added to it.
bread and butter pudding
| sultanas
brandy 1 egg demarara sugar 4-6 slices of white bread butter 570 ml full fat milk |
 |
method
1. Fill ¾ a bowl of sultanas and pour over enough brandy to saturate.
2. Cover with cling film and leave soak over night in the fridge.
3. Butter the slices of bread, cut off the crusts and then cut into triangles.
4. In an ovenproof dish, put one layer of bread, one layer of sultanas and then sprinkle sugar over the top
5. Repeat this process.
6. Pour milk into the jug and then whisk the egg into it.
7. Pour over.
8. Leave in the fridge to soak in for at least 30 minutes.
9. cook at 170ºc/ gas mark 3 for 60 minutes.
Fudge
|
tin of condensed milk 16 oz's of Granulated sugar 1 pat of butter 1 lid full of vanilla essence
|
 |
Method
1. melt sugar and butter in a large saucepan
2. Add the condensed milk
3. Stir for about 2 hours until it bubbles and goes dark brown
4. Pour into a large tin and then put it in the fridge to cool down.
5. Cut up into little squares.
Profiteroles
| Serves: 8 1 cup water 1 tablespoon sugar 1/2 cup butter 1 cup flour 4 large eggs |
 |
For filling:
2 cups whipping cream
1/2 cup confectioner's sugar
1 tablespoon instant vanilla or chocolate pudding
method
1. preheat oven to 400ºf
2. Bring butter, sugar and water to the boil in a saucepan.
3. When boiling, remove from heat and add all the flour in at once and then stir with a spoon until well blended.
4.Return to heat and stir until mixture forms a mass and a light doughy film forms on the pot.
5. Remove from heat and add the eggs one by one, stirring well after each addition.
6. using pastry bag fitted with ½ inch plain tip.
7. Pipe 24 mounds onto baking sheet, spacing them about 1 inch apart.
8. Smooth the top of each puff with a pastry brush dipped in water.
9. Bake for 15-20 minutes, then
reduce the heat to 350ºf and bake for 10 minutes more until puffs are golden
and dry.
10. Remove from oven and pierce each role once with a wooden pick to allow stem
to escape.
11. return the roles to oven for 5 minutes.
12. Transfer to rack to cool completely.
filling
1. whip the cream with sugar and
instant vanilla or chocolate until stiff
2. Fill the puffs with cream using a pastry bag fitted with a small plain tube.
flap
jacks
|
6oz Oats 4oz Brown or white sugar 3oz Margarine or butter 2oz Golden Syrup |
 |
method
1. Melt the margarine and syrup in a saucepan.
2. Add the sugar and oats and mix well.
3. Then break the egg into the mixture and stir in.
4. Grease an 8 inch tin and spread out the mixture over the whole of the surface of the tin.
5. Place in an oven at 180 degrees for 15 minutes till golden brown.
6. Allow to cool and cut into squares.