Simnel Cake

• Ingredients

• 6 oz (175g) butter or margarine
• 6 oz (175g) soft brown sugar
• 3 large eggs
• 9 oz (250g) self-raising flour
• pinch of salt
• ½ tsp mixed spice
• 5 tbsp milk
• 2 tbsp golden syrup
• 1 lb (450g) currants
• 2 oz (50g) raisins
• 4 oz (100g) sultanas
• 1 oz (25g) glace cherries, quartered
• 4 oz (100g) mixed peel, chopped
• 1 lb (450g) almond paste (marzipan)
• apricot jam
• beaten egg to glaze

• Method

• Heat the oven to 180 c, 350 f, gas mark 4.
• Grease and line an 8 inch round cake tin.
• Beat the butter and sugar together until light and fluffy.
• Add the eggs, one at a time, with a little flour, beating well after each addition.
• Stir in the salt and spice, add the milk and syrup with a little more flour, mix well.
• Fold in the remaining flour and fruit.
• Place half the mixture into the cake tin and smooth level.
• Divide the almond paste in half and roll out one half into an 8 inch round shape. Place on top of the cake mixture.
• Cover with the remaining cake mixture.
• Bake for about 1 hour, then reduce the temperature to 140 c, 275 f, gas mark 1 and bake for 2½ hours.
• Allow the cake to cool.
• Divide the remaining almond paste in half again, roll one half into an 8 inch round shape.
• Brush the top of the cake with apricot jam and place the almond paste on top.
• Roll the remaining paste into eleven small balls.
• Brush the top of the cake with beaten egg and place the balls of paste around the edge close together, then brush again with egg.
• Place under a hot grill to brown the marzipan.

Hot Cross Buns

• Makes: Approx 12

• Ingredients

• 2 oz (50g) caster sugar, plus 1 teaspoon
• 5 fl oz (150ml) warm water
• 1 level tbsp dried yeast
• 1 lb (450g) plain flour
• 1 level tsp salt
• 1 rounded tsp mixed spice
• 3 oz (75g) currants
• 2 oz (50g) cut mixed peel
• 1 ½ - 2 fl oz (40-55ml) warm milk
• 1 egg, beaten
• 2 oz (50g) melted butter

• for the cross:

• 4 oz (110g) plain flour
• 3 tbsp water

• for the glaze:

• 2 tbsp sugar
• 2 tbsp water

• Method

• Mix the tsp of caster sugar into the warm water, until dissolved.
• Add the dried yeast and leave the mixture until a froth develops on the top.
• Sift the flour, salt and mixed spice into a bowl and add the rest of the sugar.
• Add the currants and mixed peel and stir well.
• Make a well in the centre of the bowl and pour in the yeast mixture, plus 1 ½ fl oz (40ml) of the warm milk, the beaten egg and the melted butter.
• Mix into a dough, adding the remaining milk if necessary.
• Knead the dough for about 6 minutes, then leave for around an hour in a warm place to rise.
• After an hour knead the dough again until it is back to its original size.
• Divide the dough into 12 round portions, and arrange them on a greased baking sheet, allowing room for them to expand.
• Make a deep cross on each one with a sharp knife.
• Leave them in a warm place for around 25 minutes to rise again.
• Meanwhile, mix 4 oz (110g) plain flour with approximately 3 tbsp water, roll out thinly and cut into small strips.
• Place the strips onto the buns in the shape of a cross, dampening them with water first to seal them.
• Bake the buns for 15 minutes, in a pre-heated oven at gas mark 7, 425 F, 220 C.
• To make the glaze, melt the sugar in the water over a gentle heat, and brush the buns with it as soon as they come out of the oven.

Strawberry Yogurt Ice

• Serves 8
• 50 calories per serving
• This can be stored for up to 6 weeks in the freezer

• Ingredients
• 10oz (300g) strawberries
• 3.5tablespoons caster sugar
• 5fl oz (150ml) low fat natural yogurt
• 2 egg whites
• Pinch of cream tartar

• Method
• Place the strawberries, sugar and yogurt in a food processor or liquidiser and process to form a smooth puree
• Pour the puree into a container and freeze for about 3 hours, beating well every 45 minutes to 1 hour to break up the ice crystals
• When the puree becomes a smooth thick consistancy, place the egg whites and cream of tartar in a bowl ans whisk until peaking
• Fold about one third of the egg whies into the puree to lighten it, then fold in the remaining whisked egg whites until evenly mixed
• Return to the freezer and freeze for several hours or overnight
• Place in the refrigerator 30-40 minutes before spooning or scooping into serving dishes

Eggless Pancakes

• Ingredients
• 1 cup all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon cinnamon
• 2 teaspoon baking powder
• 1 cup whole milk
• 1 tablespoon vegetable oil
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 tablespoon butter

• Method
• Combine dry ingredients and mix slightly.
• Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy.
• Set aside to rest for a few minutes.
  Heat a large skillet over medium-high heat until hot.
• While pan is heating, add butter.
• As soon as the butter is melted, add melted butter to pancake batter.
  Return pan to stove and stir butter into batter.
• When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
• Cook until bubbles form on the surface.
• Carefully flip pancakes with turner/spatula and cook until golden brown.
  Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.

Venison Casserole

• Preparation time: 20 min
• Cooking time: 2½ hrs

• Ingredients

• 2 lbs (900g) venison haunch, diced
• 2 oz (50g) dripping
• 2 onions, chopped
• 3 carrots, sliced
• 2 oz (50g) bacon, diced
• 1 oz (25g) flour
• 4 tbsp red wine
• 1 pint (600ml) beef stock
• salt and pepper
• herbs (bouquet garni)

• Method

• In a pan, brown the meat in the dripping.
• Remove the meat from the pan and keep warm.
• In the same pan, fry the onions, carrots and bacon with a pinch of sugar to brown them.
• Remove the vegetables and keep warm with the meat.
• In the same pan, add the flour to thicken the meat juices and then stir in the stock and the wine.
• Put the venison in a casserole dish with the vegetables and seasoning.
• Pour over the liquid and cook in a moderate oven, 180 c/350 f/gas mark 4, for 2½ hours.

Mustard and Caper Sauce

• Ingredients

• 1 oz (25g) butter
• 4 - 5 spring onions, finely chopped
• 2 tbsp capers
• 1 beef stock cube
• 1 tsp ready made English Mustard
• 4 fl oz (125ml) water
• 6 fl oz (175ml) Extra Dry Martini
• ½ tsp salt
• ½ tsp ground black pepper
• ½ pint (300ml) double cream

• Method

• Fry the onions in the butter, until soft.
• Add the Martini and water.
• Crumble the stock cube into the pan and stir well.
• Add the capers, salt, black pepper and mustard, let the pan simmer for 2 minutes, stirring occasionally.
• Finally stir in the cream and cook on low for a further 2 minutes, do not allow to boil.

Vodka and Green Peppercorn Sauce

• Ingredients
  

• 1 ½ oz (40g) butter
• ½ oz (15g) bottled green peppercorns, drained and crushed
• 2 - 3 tbsp vodka
• ¼ pint (140 ml) double cream

• Method

• In a small saucepan, melt the butter and heat until it sizzles.
• Stir in the peppercorns and cook for 2 - 3 minutes.
• Add the vodka.
• Lower the heat a little and stir in the cream gradually so that it blends with the green peppercorn mixture.
• Serve Hot.