14oz flour
1/2 teaspoon salt
1/2 teaspoon baking powder
8oz. butter
8oz. margarine
16oz light brown sugar
7oz granulated sugar
5 eggs
8fl oz milk
1 teaspoon vanilla essence
Preheat oven to 170°C/325°F/gas mark 3. Grease
and flour a loaf tin. Sift together flour, salt,
and baking powder; set aside. Cream the butter,
and margarine add the sugars, and cream till
fluffy. Add the eggs one at a time, then add the
sifted dry ingredients alternately with the
milk. Finally, add the vanilla, and beat till
thoroughly combined. Pour batter into loaf tin,
and bake for about 1½ hours.
14 oz sweetened condensed milk
3 squares unsweetened chocolate
1/4 teaspoon salt
8oz shredded coconut
1 teaspoon vanilla essence
Preheat oven to 180°C/350°F/gas mark 4.
Generously grease a baking tray. In a pan
combine the condensed milk, chocolate, and salt
and melt over boiling water, stirring
frequently, until chocolate melts and mixture
thickens. Remove from the heat. Add the coconut
and vanilla essence and mix well. Drop by
rounded tablespoonfuls, 1 inch apart, on
prepared baking tray. Bake for 10-12 minutes, or
just until cookies are set Transfer to a wire
rack, to cool.
8oz dates
pinch bicarbonate of soda
1/4 pint boiling water
3oz margarine
3oz caster sugar
1 egg
8oz self raising flour
3oz walnuts, chopped
Chop the dates, add the bicarbonate of soda and
pour the boiling water over them. Cream the
margarine and sugar, beat in the egg. Stir in
the flour and nuts and then the dates. Place the
mixture in a greased, lined loaf tin
approximately 20 x 13 x 9cm. Bake in oven
180°C/350°F/gas mark 4 for about 1¼ hours.
8oz self raising flour
¼ teaspoon bicarbonate of soda
½ teaspoon salt
3oz butter
6oz caster sugar
2 eggs, beaten
1lb bananas, mashed
4oz walnuts, chopped
Mix together flour, bicarbonate of soda and
salt. Cream the butter and sugar until pale and
fluffy, add the eggs a little at a time,
alternately with the flour. Stir in the
remaining flour, bananas and walnuts. Place in a
greased and lined loaf tin 20.5 x 12.5cm. Bake
for 1¼ hours at 180°C/350°F/gas mark 4. Cool on
a wire rack and keep for 24 hours before
serving.
2½ oz self raising flour
1½oz caster sugar
2oz margarine
a few drops of vanilla essence
desiccated coconut or oats
glace cherries
Cream the margarine, sugar and vanilla essence,
stir in the flour and mix thoroughly. Divide the
mixture into 20 pieces, roll each into a ball
and roll in the coconut or oats. Place on a
greased baking tray, flatten slightly and place
a piece of cherry on each biscuit. Bake in oven
at 180°C/350°F/gas mark 4 for about 15 minutes.
8oz self raising flour
pinch of salt
2 teaspoons ground ginger
4oz raisins (optional)
2oz margarine
2oz soft brown sugar
4oz golden syrup
1 egg with milk to make ¼ pint
Mix flour, ginger, salt and if using raisins.
Melt margarine, sugar and syrup add to the
flour, ginger, salt and raisins, gradually beat
in the egg and milk. Pour into a greased 18cm
square cake tin. Bake in oven at 180°C/350°F/gas
mark 4 for about 45 minutes.
Whisk the egg whites until they form stiff
peaks. Continue whisking gradually adding the
sugar, then add the egg yolks one at a time. The
mixture should be pale and creamy. Boil the
butter, milk and water together. Fold in the
flour and vermicelli into the egg mixture and
add the foaming liquid. Divide the mixture
equally between three greased and based lined
18cm sandwich tins. Bake for 15-20 minutes at
190°C/375°F/gas mark 5. Cool on a wire rack.
Melt the chocolate in a basin over hot water and
sandwich layers together. Cover with whipped
cream and decorate with a little grated
chocolate if desired.
