Monday 19 February 2018

Tea’s up with Raisin Gingerbread Loaf

Thanks to Joanne for this tasty Raisin Gingerbread Loaf recipe. Amazingly, she wrote it out for me from memory when I did a talk for her group in Chesterfield. Just like many old family recipes, you can measure the ingredients in a cup but I’ve given some suggested quantities in metric and imperial measures.
Raisin Gingerbread Loaf
110g/4oz butter
2 tbsps golden syrup
340g/12oz  self raising flour
50g/2oz sugar
175g/6oz raisins
1 tsp mixed spice
2 tsps ground ginger
1 cup of cold tea
2 medium eggs (beaten)
Preheat the oven to 180C/Mark 4/350F. Melt the butter, sugar and golden syrup in a pan. Mix the dry ingredients flour, raisins and spices together.  Pour in the melted mixture and then add the beaten eggs, coffee and tea. Place in a 1kg/2lbs loaf tin and bake for approximately 1¼ to 1½ hours.

Meryl says : A slice of  Raisin and Gingerbread Loaf spread with lashings of butter is becoming popular again. The raisins add moisture so it will keep for up to a week in an airtight container. Add cystallised ginger pieces to the top before baking for an extra spicy topping. What do you think?

Monday 12 February 2018

Chocolate Cake for my Valentine

We all love Chocolate Cake for Valentine’s Day so bake a special one for your Valentine. I made this one to raise funds for a local charity event – and it proved to be a fantastic draw. Fill with butter cream or fresh cream and decorate with melted chocolate or butter cream as you wish.  It’s one of Grandma's easy recipes. Piece of cake!
What you need
6 oz/175g sugar
6 oz/175g butter
6 oz/175g self-raising flour
2 tbsps cocoa
3 eggs
2 tbsps black treacle (warmed)
½ tsp vanilla extract
½ cup milk
How to bake
Cream the butter and sugar together. Mix the cocoa and flour together. Beat the eggs. Add alternately to the mixture with the flour and mix gently. Add the warmed treacle and vanilla. Add enough milk to give a soft consistency. Bake in a moderate oven for approximately 45 minutes. (350F, Mark 4, 180 C).
 P.S. Don’t forget the card!