CREAM SCONES (makes about 10)*
- 1 ¾ cups unbleached all-purpose flour
- 1 egg, beaten
- 3 tablespoons sugar
- 2 ½ teaspoons baking powder
- 6 tablespoons half and half cream (at least)
- 1/3 cup butter
- Mix together the flour, sugar and baking powder. Cut in butter with a knife or pastry cutter until crumbly. Add the beaten egg (leave a little beaten egg in bowl to use later), and enough of the half and half to make dough the consistency of biscuit dough.
- Place on floured surface and knead a few times. Roll to ¾ -inch thickness. Cut into about 10 scones with round biscuit cutter. Place on cookie sheet.
- Brush tops of scones with remaining beaten egg. Bake in preheated 400-degree oven for 10 to 12 minutes or until golden brown.
YORKSHIRE GINGERBREAD CAKE WITH LEMON GLAZE/LEMON CURD – makes 20 servings
use 9 in. x 13 in. baking pan, lined with baking parchment
- 5 oz butter
- 7 oz Golden Syrup (available from World Market)
- 7 oz Black treacle or molasses
- 4 and 1/2 oz dark soft brown sugar (Muscovado)
- 2 tbsp. finely grated ginger
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1 tsp. bicarbonate of soda (dissolved in 2 tbsp. warm water (not boiling)
- 1 cup and 1 tbsp. full fat milk
- 2 eggs beaten to mix
- 10 oz all purpose flour
- Preheat oven to 325 deg. F.
- In a sauce pan, melt the butter over low heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves.
- Take off the heat and add the milk, eggs and dissolved bicarb.of soda in its water.
- Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter. This is what makes the cake moist and sticky!
- Pour into the prepared pan and bake for 45 – 60 minutes until risen and firm on top. Try not to overcook, it will carry on cooking for a bit as it cools.
- Transfer the baking pan to a wire rack and let the cake cool in the pan before decorating.
This cake is better if left wrapped loosely in baking parchment and stored in an airtight tin for up to 10 days before eating.
Lemon glaze/lemon curd decoration(decorate when you are ready to serve)
- 1 and 1/2 lemons
- 3 and 1/2 oz sugar
Mix together juice from lemons and sugar. Spread over top of cake. Cut into 20 squares. Drop 1/2 tsp. lemon curd on to each square.
BRANDY SNAPS (makes 40 or 50)*
- 1/2 cup Lyle’s Golden Syrup (available World Market) can use Alaga
- 1/4 cup granulated sugar
- 1/4 cup soft dark brown sugar
- 3/4 cup all purpose flour
- 1 teaspoon ground ginger
- 1/8 teaspoon salt
- 1 tablespoon brandy
Preheat oven to 335 F.
- Slowly melt the butter, sugars, and syrup over a low heat for about 10 minutes in a heavy based pan. Make sure the sugar melts and becomes translucent.
- Cool slightly before adding in the sifted dry ingredients. Beat in until smooth. Add the brandy . The mixture should be smooth and shiny.
- Line a cookie sheet with baking parchment paper. Place no more than six teaspoonfuls at a time, widely spaced and bake for about 10 minutes or until bubbly, and lacey. Allow to cool for a minute, then work fast to wrap each one around the greased handle of a wooden spoon, or dowel. If they become too brittle to wrap, pop them back into the oven for a minute to become pliable again. Slide off the handles to cool on a wire tray.
- When cool and just before serving, fill with piped whipped cream, or use as “wafers” in your favorite pudding.
CHOCOLATE BUTTERFLY CAKES – makes 24 mini size
- 4.5 oz butter, softened
- 4.5 oz caster sugar (OK to use regular)
- 1 tsp. vanilla extract
- 2 eggs
- 4 oz. all purpose flour plus 1 oz. cocoa powder
- 1/4 tsp. baking powder
- Preheat oven to 375 deg. F. Line a 24 hole tin with paper cases.
- Cream butter in large bowl or mixer til soft. Add sugar and vanilla extract, beat until mixture is light and fluffy.
- Add eggs one at a time, beating continuously, then sift in flour, cocoa powder and baking powder.
- Divide mixture between paper cases using two teaspoons for each mini cake.
- Bake in oven for 8 – 12 mins. Cool.
- Cut top off each cake, cut tops in half to make wings, spoon buttercream on top of cut cake, arrange butterfly wings on top, dust with confectioners’ sugar.
CHICKEN CROUSTADES WITH MANGO CHUTNEY – makes 24 mini size *
- 1 skinless chicken breast
- 1 green onion
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- olive oil
- 1/2 tsp. mild curry powder
- salt and pepper
- Major Grey mango chutney
- parsley garnish
- 12 slices white bread
- Flatten bread slices with rolling pin. Brush both sides lightly with melted olive oil/butter.
- Using 2 and 1/2 in. cutter, cut out 24 round discs. Gently press into baking tin.
- Bake 350 deg. F., approx. 12 mins. until crisp and golden. Cool.
- Cover chicken with water, bring to boil, reduce heat to low simmer.
- Poach until no longer pink inside, turning once. 10/15 mins.
- Drain, cool, dice.
- Gently soften green onion in olive oil/butter with 1/2 tsp mild curry powder. Cool.
- Stir chicken and onion into sour cream and mayonnaise. Season with salt and pepper. Fill the cooled croustades cases. Garnish with chutney and parsley.
SCOTTISH SHORTBREAD *
- 9 oz all purpose flour
- 3 oz sugar
- 6 oz butter
- Mix flour and sugar in a bowl, rub in butter.
- Knead well to form a smooth paste.
- Divide into 2 equal parts, shape and flatten until !/2 inch thick. Cut out shapes, using cookie cutter.
- Place on greased baking sheet.
- Bake in oven – 325-350 deg F. for 20-25 minutes.
MINI MINCE PIES – makes approx 24 *
- 8 oz all purpose flour
- 4 – 5 oz butter
- pinch salt
- cold water to mix (approx. 2 – 3 tbsp)
- one jar of English mincemeat (Crosse and Blackwell, Robertsons available from World Market, Harris Teeter)
- Make pastry by rubbing butter into sifted flour/salt until it resembles fine breadcrumbs.
- Use just enough cold water to bring the pastry together with a knife.
- Roll pastry out as thinly as possible. Cut out 24 circles with a 2 1/2 inch fluted cutter. Cut out 24 one inch star shapes (for top of pies).
- Place the circles into the baking tin. Fill with mincemeat to rim. (You may want to add some grated apple and/or small amount of brandy to the store bought mincemeat).
- Place the little stars on top of the mincemeat.
- Bake top of oven, 400 deg. approx. 10 – 15 minutes.
* as served at the 2014 ‘Downton Abbey’ DBE afternoon tea.
Please note that these recipes are also available as a set of printed recipe cards. Please contact one of our members.
GAIL’S BANANA, HONEY AND GINGER FROZEN YOGHURT
- 3 very ripe bananas
- 1-qt container Plain Yoghurt (low fat is OK)
- 1/4 cup honey
- 1 cup sugar
- 1 tsp vanilla essence
- 1/2 tsp sea salt
- 1/2 cup finely chopped crystallized ginger
- 3/4 cup crushed ginger cookies (10-15 depending on size)
- Prepare ice cream maker as usual.
- Drain yoghurt though cheesecloth or paper towels for at least 1 hour.
- mash bananas, mix with honey, sugar, vanilla and salt.
- Refrigerate for 1 to 2 hours (or overnight).
- Churn in ice cream maker for 15 minutes, then, with machine running, add crystallized ginger and churn for another 5 minutes.
- With machine still running, add crushed cookies and churn to mix for 2 minutes more to soft-serve stage.
- Can be eaten soft-serve, or spoon into a container to ripen in the freezer for at least 2 hours.
- 1 cup sifted flour
- 1/4 cup confectioner’s sugar
- 1/2 cup butter
- 1 cup sugar (regular)
- 1/2 tsp baking powder
- 2 eggs slightly beaten
- 3-4 tbsp lemon juice
- 2 tsp grated lemon peel
- 2 tbsp flour
- Sift flour and confectioners sugar together. Melt 1/2 cup of butter and add to flour and sugar. Press this mixture into an 8×8 greased baking pan and bake for 20 minutes at 350 degrees F.
- While this bakes, combine sugar, baking powder, eggs, lemon juice, grated lemon peel, and 2tbsp of flour. Pour this mixture over baked crust and bake for 20 to 25 minutes more. When cool, sprinkle with confectioners sugar and cut into squares.
Rena Platt, from the House of Lancaster Cookery book, 1987.
EASY ENGLISH TOFFEE (LOSIN DU)
- 1 cup chopped walnuts
- 3/4 cup packed dark brown sugar
- 1/2 cup butter
- 1/4 cup semi-sweet real chocolate pieces
Butter an 8x8x2 inch pan. Sprinkle nuts on bottom. In 1-1/2 quart saucepan, combine brown sugar and butter. Cook over medium heat, to soft crack stage, 290 degrees, stirring frequently and watching carefully. Remove from heat and spread over nuts in pan. Sprinkle chocolate pieces on top. Let stand 1 to 2 minutes. When chocolate is softened, spread evenly over toffee. Chill thoroughly. Break into pieces.
Rena Platt, from the House of Lancaster Cookery book, 1987.
LEMON TEA BREAD
- ¾ cup butter
- 1 ½ cups of sugar
- 3 eggs
- 2 ¼ cups sifted flour
- ¼ teaspoon baking soda
- ¾ cup buttermilk
- Grated rind of 1 lemon
- Juice of 2 lemons (Lemon Juice from concentrate)
- ¾ cup sugar
- Pre-heat oven to 325 degrees.
- Grease and flour loaf pan. Cream butter and sugar together and then add eggs.
- Sift dry ingredients together. Add to batter, alternating with buttermilk.
- Mix well. Stir in grated lemon rind. Pour into pan.
- Bake for 1 hour and 20 minutes or done.
- Cool in pan for 15 minutes.
- Prepare glaze by mixing lemon juice and sugar until sugar dissolve.
- Using knife to cut holes on top of bread and pour glaze into the holes and over entire bread.