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MY RECIPES

Post 1

AEndr, The Mad Hatter

This is my conversation for recipes.

so there

now go and cook!


Yorkshire Parkin

Post 2

AEndr, The Mad Hatter

Yorkshire Parkin.

4oz 100g butter
4oz 100g soft brown sugar
4oz 100g treacle
4oz 100g golden syrup
1 egg
1/4 pint 150ml milk
8oz 225g plain flour
1/2 level teaspoon ground ginger
1/2 level teaspoon mixed spice
1/2 level teaspoon bicarbonate of soda
8oz 225g oatmeal
Rectangular baking tin about 11x7inches 28x18cm.

Preheat oven to 180C or 350F or Gas Mark 4.
Put the butter, sugar, treacle and golden syrup in a pan and melt over a low heat until
the sugar is just dissolved. Alllow to cool slightly. Beat the egg well with half of the milk
and stir into the syrup mixture. Sieve the flour, ginger and mixed spice into a mixing
bowl and stir in the oatmeal. Pour the syrup mixture in to the dry ingredients. Dissolve
the bicarbonate of soda in tthe rest of the milk and add to the rest of the mixture. Mix
well together. Pour into the greased baking tin. Bake for 1 hour in the centre of the
oven or until firm. Allow to cool before removing from tin. When cold cut into squares.

For a richer darker cake, use all treacle instead of treacle and golden syrup.
Conversely use all golden syrup for a lighter cake.


Lemon Sponge Cake

Post 3

AEndr, The Mad Hatter

Lemon Sponge Cake

Butter 175g
Caster Sugar 175g
Lemon Juice 30ml
Medium Eggs 3
Grated rind of 1 lemon
Self Raising Flour 175g

2 20.5cm round cake tins, greased and lined.

Cream butter and sugar until pale and light. Gradually beat in eggs, then lemon rind and juice, gently fold in flour. Divide mix between cake tins and smooth the surface of the mixture. Bake for 20-25 minutes in an oven preheated to 190C until risen and springy. Turn out and leave to cool. Fill with lemon curd and whipped cream.


Crackerjack

Post 4

AEndr, The Mad Hatter

Crackerjack

Margarine 8 oz
Brown sugar 6oz
Oats (porridge style) 12 oz

Tray style shallow tin

Melt margarine and sugar together in a pan. Mix in the oats. Cook in a tin for 30 minutes in a moderate oven (160C Fan Ass). Cut while hot.


Rich Dark Chocolate Cake

Post 5

AEndr, The Mad Hatter

Rich Dark Chocolate Cake

Medium Eggs 6 separated
Caster Sugar 175g
Plain chocolate 280g melted
Butter 100g melted
Plain flour 100g
Greased and lined cake tins or a 28cm moule a manqué

Whisk egg yolks and sugar until pale and thick. Fold in melted chocolate and butter, then flour. Whisk egg whites until stiff, gently fold in. Pour into tin. Bake for 45-50 minutes in 190C preheated oven until puffed, slightly cracked on top and firm to touch. Leave to cool for 10 minutes before turning out onto a wire tray. Ice.

Icing

Plain chocolate 280g
Double Cream 280ml
Heat chocolate and cream together in Bain Marie. Beat well until smooth. Leave for 10 minutes until thickened. Spread over cake and leave to set for at least 15 minutes before cutting.


Gingercake

Post 6

AEndr, The Mad Hatter

Gingercake

Plain flour 200g or 8oz
Salt pinch
Baking powder 2tsp
Ground ginger 1tsp generous (I put 3 in)
Mixed Spince 1/2tsp generous (l put 1.5 in)
Butter 50g or 2oz
Treacle 2tbsp
Dark Brown Sugar 75g or 3oz
Eggs 2
Milk 150ml or 5fl oz
Bicarbonate of Soda 1tsp

Shallow tray cake pan, greased and lined

Sift together flour, salt, baking powder, ginger and spice. Cream butter, treacle and sugar. Beat eggs. Dissolve bicarbonate of soda in milk. Stir flour mixture, eggs and milk into treacle mixture. Beat until surface bubbles. Put in tin. Bake in moderate oven (180C, 350F, GM8) for 30-35 minutes or until a sharp knife comes out clean. Allow to cool. Cut and store in airtight container for a couple of days before icing with lemon glacé icing*. Substitute 1 oz of whisky for 1 oz milk, if you want.


Lemon Glacé Icing
Put icing sugar in bowl. Add lemon juice and mix then add small amount of hot water. Continue adding until right consistency or enough icing.


Cinnamon Biscuits

Post 7

AEndr, The Mad Hatter

Cinnamon Biscuits

Butter 75g or 3oz softened
Caster Sugar 75g or 3oz
Cinnamon 1tsp
Plain flour 175g or 6oz
Egg 1 beaten
Baking tray

Cream butter and sugar. Sift cinnamon and flour together and gradually beat into the cream mixture. Finally, add the beaten egg and mix together to a stiff paste. Roll out on a floured surface and cut into rounds with a cutter or glass. Lay on a lightly oiled baking sheet and bake in oven at 180C 350F GM4 for about 30 minutes or until crisp.


Plum Cobbler

Post 8

AEndr, The Mad Hatter

Plum Cobbler

Plums 1kg or 2.25lb, stoned and sliced
Caster Sugar 100g or 3.5oz
Lemon Juice 1tbsp
Plain Flour 250g or 9oz
Granulated Sugar 75g or 2.75oz
Baking Powder 2tsp
Egg 1 beaten
Buttermilk or Soured Cream 150ml or .25pint (5fl oz)
Butter 75g or 2.75oz
Double cream to serve

2litre or 3.5pint ovenproof dish

Lightly grease dish. In a large bowl mix together plums, cater sugar, lemon juice and 25g or 1 oz of the plain flour. Spoon the coated plums into the bottom of the prepared dish. Combine the remaining flour, granulated sugar and baking powder in a bowl. Add the beaten egg, buttermilk and cooled melted butter. Mix everything gently together to form a soft dough. Place spoonfuls of the dough on top of the fruit mixture until it is almost covered. Bake in a preheated oven, 190C375F GM5 for about 35-40 minutes until golden brown and bubbling. Serve pudding piping hot with double cream.


Triple Chocolate Pudding

Post 9

AEndr, The Mad Hatter

Triple Chocolate Pudding

Butter 125g or 4.5oz softened
Soft Brown Sugar 150g or 5.5oz
Egg 3 beaten
Salt pinch
Cocoa Powder 25g or 1oz
Self Raising Flour 125g or 4.5oz
Chocolate - dark, milk and white mixed, 100g or 3.75oz chopped finely

6 individual 175ml or 6fl oz pudding moulds, roasting tin to fit, foil.

Lightly grease pudding moulds. In a bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs a little at a time, beating well after each addition. Sieve the salt, cocoa powder and flour into the creamed mixture and fold though the mixture. Stir the chopped chocolate into the mixture until evenly combined. Divide the mixture between the prepared pudding moulds. Lightly grease 6 squares of foil and use them to cover the tops of the moulds. Press around the edges to seal. Place the basins in a roasting tin and pour in boiling water to come halfway up the sides of the moulds. Bake in a pre-heated oven 180C 350F GM4 for 50 minutes or until a skewer inserted into the centre comes out clean. To serve, run a knife around the edge of each pudding and turn out on to serving plates. Serve with double cream.


Chocolate Bread

Post 10

AEndr, The Mad Hatter

Chocolate Bread

Strong White Bread Flour 450g or 1lb
Cocoa Powder 25g or 1 oz (I use 3/4 drinking chocolate 1/4 cocoa powder)
Salt 1tsp
Easy blend dried yeast 1 sachet
Soft Brown Sugar 25g or 1oz
Oil 1 tbsp
Tepid Water 300ml

900g or 2lb loaf tin

Lightly grease loaf tin. Sieve the flour and cocoa powder into a large mixing bowl. Stir in the slat, dried yeast and brown sugar. Pour in the oil along with the tepid water and mix the ingredients together to make a dough. Place the dough on a lightly floured surface and knead for 5 minutes. Place the dough in a greased bowl , cover and leave to rise in a warm place for about 1 hour or until the dough has doubled in size. Knock back the dough and shape into a loaf. Place into the tin and leave to rise in a warm place for a further 30 minutes. Bake in a preheated oven, 200C 400F GM6 for 25-30 minutes or until a hollow sound is heard when the base of the bread is tapped. Transfer the bread to a wire rack and leave to cool. Cut into slices to serve.


MY RECIPES

Post 11

AEndr, The Mad Hatter

you are allowed to join in the conversation, if you wish...

please!

I don't like talking to myself all alone and lonely.

It looks like desperation.


MY RECIPES

Post 12

Menza

Well, they will all do for starters. smiley - winkeye


Spicy Bread

Post 13

AEndr, The Mad Hatter

Spicy Bread
Self Raising Flour 225g or 8oz
Plain Flour 100g or 3.5oz
Baking Powder 1tsp
Salt 0.25tsp
Cayenne Pepper 0.25tsp
Curry Powder 2tsp
Poppy Seeds 2tsp
Butter 25g or 1oz cut into small pieces
Milk 150ml or 5fl oz
Egg 1 beaten

Grease a baking tray with butter. Sieve the self-raising flour and the plain flour into a mixing bowl, along with the baking powder, salt, cayenne pepper, curry powder and poppy seeds. Rub in the butter with your fingers until everything is well mixed together. Ad the milk and the beaten egg and mix to soft dough. Turn the dough out on to a lightly floured surface, then knead lightly for a few minutes. Shape the dough into a round and mark it with a cross shape in the centre of the top of the dough. Bake in a preheated oven, 190C 375F GM5 for 45 minutes. Transfer the bread to a wire rack and leave to cool. Serve in chunks or slices.


Garlic Bread Rolls

Post 14

AEndr, The Mad Hatter

Garlic Bread Rolls
Garlic 12 cloves peeled
Milk 350ml or 12fl oz
Strong White Bread Flour 450g or 1lb
Salt 1tsp
Easy Blend Dried Yeast 1 sachet
Mixed Herbs 2 tbsp
Sunflower Oil (or Olive Oil) 2tbsp
Egg 1 beaten
Milk/Rock Salt/Finely Chopped Garlic for topping

Grease a baking tray. Place the garlic cloves and milk in a saucepan, bring to the boil and simmer gently for 15 minutes. Leave to cool slightly, then process in a blender or food processor to purée the garlic. Sieve the flour and salt into a large mixing bowl and stir in the dried yeast and mixed herbs. Add the garlic-flavoured milk, sunflower oil and beaten egg to the dry ingredients and mix everything to a dough. Place the dough on a lightly floured surface and knead lightly for a few minutes until soft and smooth. Place the dough in a greased bowl, cover and leave to rise in a warm place for about 1 hour or until doubled in size. Knock back the dough by kneading it for 2 minutes. Shape into 8 rolls and place on the baking tray. Score the top of each roll with a knife, cover and leave for 15 minutes. Brush the rolls with milk and sprinkle rock salt over the top. Bake in a preheated oven 220C 425F GM7 for 15-20 minutes. Transfer the rolls to a wire rack and leave to cool before serving.


Sun Dried Tomato Rolls

Post 15

AEndr, The Mad Hatter

Sun Dried Tomato Rolls
Strong White Bread Flour 225g or 8oz
Salt 0.5 tsp
Easy Blend Dried Yeast 1 sachet
Butter 100g or 3.5oz melted and cooled slightly
Milk 3tsp mix into melted butter to warm milk and cool butter
Egg 2 beaten
Sun Dried Tomatoes 50g or 1.75oz (if in oil, drain well and chop finely, if not rehydrate then add some olive oil then weigh and chop)
Milk for brushing

Lightly grease a baking tray. Sieve the flour and salt into a large mixing bowl. Stir in the yeast, then pour in the butter, milk and eggs. Mix together to form a dough. Turn the dough on to a lightly floured surface and knead for about 5 minutes. Place the dough in a greased bowl, cover and leave to rise in a warm place for 1-1.5 hours until the dough has doubled in size. Knock back the dough by kneading it for a few minutes. Knead the sun-dried tomatoes in to the dough, sprinkling the surface with extra flour as the tomatoes are quite oily. Divide the dough into 8 balls and place them on to the baking tray. Cover and leave to rise for about 30 minutes until the rolls have doubled in size. Brush the rolls with milk and bake in a preheated oven 230C 450F GM8 for 10-15 minutes until the rolls are golden brown.


Chocolate and Pear Sponge

Post 16

AEndr, The Mad Hatter

Chocolate and Pear Sponge
Butter 175g or 6oz softened
Soft Brown sugar 175g or 6oz
Egg 3 beaten
Self Raising Flour 150g or 5.5oz
Cocoa Powder 15g or 0.5oz
Milk 2 tbsp
Pears 2 small, peeled cored and sliced
23 cm or 8 inch loose-bottomed cake tin

Grease and line the cake tin. Cream together the butter and soft brown sugar until place and fluffy. Gradually add the beaten eggs to the creamed mixture, beating well after each addition. Sieve the self-raising flour and cocoa powder into the creamed mixture and fold in gently until all of the ingredients are combined. Stir in the milk, then spoon the mixture into the prepared tin. Level the surface with the back of a spoon or a knife. Arrange the pear slices on top of the cake mixture, arranging them in a radiating pattern. Bake in a preheated oven, 180C 350F GM4 for about 1 hour until the cake is just firm to the touch. Leave the cake to cool in the tin, then transfer to a wire rack until completely cold before serving. Serve with melted chocolate drizzled over the top.


Julie's Lemon Cake

Post 17

AEndr, The Mad Hatter

Julie's Lemon Cake
Butter or Margarine 4oz
Self Raising Flour 6oz
Caster Sugar 6oz
Milk 4tbsp
Large Egg 2
Grated rind of 1 lemon
7 inch round tin.
Well oil tin. Place all ingredients in a bowl or mixer and beat for 5 minutes. Pour into tin. Bake in preheated oven 180-190C for 45 minutes. Remove from oven and leave in tin. Pour syrup* over pricked cake while still hot. Leave to cool before turning out.
Syrup:
Juice of 1 lemon
Icing Sugar 3tbsp (rounded)
Take lemon juice and warm with icing sugar until dissolved


Spiced Biscuits

Post 18

AEndr, The Mad Hatter

Spiced Biscuits
Unsalted Butter 175g or 6oz
Muscovado Sugar 175g or 6oz
Plain Flour 225g or 8oz
Salt pinch
Bicarbonate of Soda 0.5tsp
Ground Cinnamon 1tsp
Ground Coriander 0.5tsp
Ground Nutmeg 0.5tsp
Ground Cloves 0.5tsp
Dark rum 2tbsp

Lightly grease baking trays. Cream together the butter and sugar and whisk until light and fluffy. Sieve the flour, salt, bicarbonate of soda, cinnamon, coriander, nutmeg and cloves into the creamed mixture. Stir the dark rum into the creamed mixture. Using 2 teaspoons, place small mounds of the mixture, on to the baking trays, placing them 7 cm or 3 inches apart to allow for spreading during cooking. Flatten each one slightly with the back of a spoon or fork. Bake in a preheated oven, 180C 350F GM4 for 10-12 minutes until golden. Leave the biscuits to cool and crispen on wire racks before serving.


MY RECIPES

Post 19

AEndr, The Mad Hatter

but most of them are puddings so far!


Citrus Crescents

Post 20

AEndr, The Mad Hatter

Citrus Crescents
Butter 100g or 3.5oz softened
Caster Sugar 75g or 2.75oz
Egg 1 separated
Plain Flour 200g or 7oz
Grated Rind of 1 orange
Grated Rind of 1 lemon
Grated Rind of 1 lime
Orange Juice 2-3 tbso
Icing sugar for sprinkling (optional)
2 baking trays, 7.5 cm or 3 inch biscuit cutter.
Lightly grease baking trays. In a mixing bowl, cream together the butter and sugar until light and fluffy, then gradually beat in the egg yolk. Sieve the flour into the creamed mixture and mix until evenly combined. Add the orange , lemon and lime rinds to the mixture with enough of the orange juice to make a soft dough. Roll out the dough on to a lightly floured surface. Stamp out rounds using a 7.5cm or 3 inch biscuit cutter. Make crescent shapes by cutting away a quarter of each round. Re-roll the trimmings to make about 25 crescents. Place the crescents onto the prepared baking trays. Prick the surface of each crescent with a fork. Lightly whisk the egg white in a small bowl and brush it over the biscuits. Dust with extra caster sugar. Bake in a preheated oven, 200C 400F GM6 for 12-15 minutes. Leave the biscuits to cool on a wire rack before serving.


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