Recipes 2017

The Hodder Valley Show
Saturday 9th September 2017

 

at LANGDEN HOLME FARM, DUNSOP BRIDGE BB7 3AU

By Kind Permission of The Duchy of Lancaster and The Carr Family

Presidents: Mr  T Wells RVM & Mrs J Wells

Recipes (To be used for relevant classes)

Class CBP 1 Fruit Cake – Not iced

8oz (250G) Butter

8oz (250g) Sultanas
8oz (250g) Soft Brown Sugar

4oz (100g) Cherries
5 Eggs 4oz (100g) Raisins
8oz (250g)Plain Flour

2oz (50g) Ground Almonds
1lb (500g) Currants
Method
Fruit may be soaked.
Cream butter and sugar.
Add beaten eggs alternatively with flour.
Add fruit.
Bake at 150 ˚C for 3 hours.

 

Class CBP 6 Ginger Biscuits (makes approx. 12-14)

(4 oz)100g Margarine
(4oz)100g Caster Sugar
(4oz)100g Syrup
2 rounded teaspoons ground ginger.
1 level teaspoon bicarbonate of Soda
Method.
1. Cream all the above ingredients together .
2. Add (8oz) 200g Self Raising flour to form a soft dough.
3. Shape into balls and place on a lightly greased tray or non- stick paper
4. Bake at 150˚ C and watch carefully!!

Class CBP 10 Lemon Drizzle Cake
4oz (100g) Soft Marg

4tbsp Milk
6 oz (150g) SR Flour Sieved

2 Eggs - whisked
1tsp Baking Powder

1 Grated Lemon Rind
6oz (150g)Sugar
Method
Place all ingredients in a large bowl and beat with electric mixer for 2/3
minutes – until pale in colour. Place in a 2lb Loaf Tin. Bake at 180ºC for
30-40 minutes.
Topping – Juice of one lemon and 4oz sugar. Mix together and pour over
cake when removed from the oven. Leave cake in tin until cold

Class CBP 8 Gooseberry Cake

1lb gooseberries, fresh or frozen

For the crumble topping:

4oz(100g) SR Flour

3oz(75g) caster sugar

3oz(75g) butter

1 tbsp water

icing sugar

For the cake base:

60z(175g) SR Flour

pinch salt

4oz(100g) butter

4oz(100g) caster sugar

2 eggs

1/2 tsp vanilla essence

milk to mix

METHOD:

For fresh fruit - top and tail gooseberries, wash fruit and pat dry. Frozen should be prepared before freezing.

For the crumble topping, sift the flour into the mixing basin and add the sugar. Add the butter in pieces and rub into the mixture until fine and crumbly. Set aside while preparing the cake base.

Sift the flour and salt onto a plate. Cream the butter and sugar in a mixing basin until soft and light. Lightly mix the eggs and vanilla essence and beat into the creamed mixture a little at a time. Add a little of the flour along with the last few additions of the egg. Using a metal spoon, gently fold in the remaining sifted flour and sufficient milk to make a medium soft consistency.

Spoon the mixture over the base of a buttered, deep sided 8 or 9 inch sprung sided or loose based round tin. Spread the mixture evenly and cover with the prepared gooseberrries.

Using a fork stir the tablespoon of water into the crumble topping. Stir until the mixture clings together in larger lumps. Sprinkle the crumble topping over the gooseberries to cover them. Place the cake into the centre of a pre heated oven 180 C/350 F. Bake for 1 hour. Allow the cake to cool before removing from the tim. Sprinkle the surface with icing sugar. 






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