Sunday, 14 December 2008


4oz Margarine
4oz Castor Sugar
2 Eggs
8oz SR Flour
2-3 Mashed Bananas
2 tbsp Milk
1 tsp Bicarb Soda

Oven 350-375°F / 180-190°C/ Gas 4-5

Cream Marg & Sugar.
Add Eggs, Bananas & Milk
Fold in Flour

Mix Well
Pour into a lined 2lb Loaf Tin

Bake 40 - 45 mins


Bananas can be frozen if not wanted straight away and then used for this cake.

Tuesday, 21 October 2008

National Baking Week

This week is National Baking Week so following the common thread I will be baking this week.

I will be making:

Banana Cake
Sponge to be iced
Gingerbread Cake
Fruit Loaf

plus any other goodies I think of along the way.

Sunday, 21 September 2008


Recipe taken from Jams, Preserves & Chutneys by Marguerite Patten

12oz onions finely chopped
1½lb mango (weight stoned and peeled - usually 2)
1lb cooking apples (weight peeled and cored)
2tsp pickling spices
½ pint white wine vinegar
1 orange
1¼lb sugar

Put onions into pan
Cut approx 2/3 of mango and all apples into small dice, add to onions.
Cut remaining mango into larger dice and set aside.
Tie spices in muslin and add to pan with the vinegar
Simmer gently until onions and fruit are getting soft.
Grate zest of orange finely, halve and squeeze juice; add both zest and juice to pan, along with remaining mango.
Cook for 5 mins
Add sugar and stir over low heat until dissolved, the boil steadily until consistencey of a soft jam.
Remove spices.
Allow to cool for approx 10 mins then stir to evenly distribute fruit pieces.
Spoon into hot jars and seal down.

Wednesday, 17 September 2008


This is the recipe I have used to make the mincemeat this year.

Makes 6lb

1lb cooking apples, peeled, cored and finely chopped
8oz shredded suet
2lb dried mixed fruit
12oz soft dark brown sugar
grated rind and juice 1 orange
grated rind and juice 1 lemon
2 tbsp lemon juie
2 tsp mixed spice
½ tsp ground cinnamon
half a nutmeg grated
6 tbsp brandy

Mix all ingredients apart from brandy together in a bowl, and leavecovered with a cloth for 12 -18 hours.
Mix through then place in a very low oven 120°C/225°F/gas ¼ for 3 hours.
Allow to become completely cold then stir in brandy, spoon into clean dry jars and seal.

Wednesday, 23 July 2008


1.5 litres of boiling water
1 kilo of white granulated sugar
20 large elderflower heads (if they are small, pick more)
4 lemons
55g of citric acid

1. In a Pyrex bowl (or deep saucepan) pour the boiling water onto the sugar and stir. Leave to cool, stirring every now and then to dissolve the sugar.
2. When cool add the citric acid, the lemons (zested and sliced) and the elderflower heads.
3. Leave to steep for 48 hours.
4. Strain twice through sterilised muslin (how do I sterilise muslin? See Tips and tricks below)
5. Using a jug and funnel carefully pour into hot sterilised bottles (how do I sterilise bottles? See Tips and tricks below)
Tips and tricks:
How do I sterilise a jelly bag or muslin square?Both can be scalded with boiling water. If you are using a clean muslin bag or square you can iron them with a hot iron. This also works with tea cloths.
How do I sterilise bottles?The sterilising method that we used is simple. Just before making the syrup, I quickly wash and rinse the bottles and place them upside down in a cold oven. Set the temperature to 160° (140° fan-assisted). When the oven has reached the right temperature I turn off the heat. The bottles will stay warm for quite a while. Sterilise the lids by boiling these for a few minutes in water.

Thursday, 12 June 2008


This recipe is coutesy of the " cookery book"


1 cup sugar
1 cup dried fruit (any mixture you like)
1 cup robust breakfast cereal (oats,bran flakes,muesli etc)
1 cup milk
1 cup SR flour

Oven 180°C/Gas 4

Line 2lb loaf tin with greaseproof paper

In a bowl mix together first 4 ingredients leave to soak for at least an hour

Add flour and mix well. It will be very runny.

Pour into tin, bake approx 1 hour until cake is firm and knife comes out clean.

Allow to cool and store in airtight tin

Thursday, 22 May 2008


450 g margarine
620g flour
425g sugar
115g cocoa,

Oven temp 325oF, 170oC or Gas No.3.

Melt margarine in saucepan.
Add vanilla essence if you like, 2 tspns.
Mix all dry ingredients in mixer bowl, add margarine.
Mix well.

Divide between greased tins and spread evenly.
Make a pattern with a fork.

Brush with water and sprinkle with sugar.
Bake in a slow oven for about 40 minutes.
Portion whilst warm and cool on a wire tray.

Monday, 5 May 2008


3oz butter
3oz granulated sugar
3oz brown sugar (can just use all white granulated, works just fine)
vanilla essence
1 egg
6oz s/r flour
pinch salt
4oz choc chips

Preheat oven to 180c

Mix all ingredients together.
Put spoonfuls on greaseproof paper and cook for 11 mins precisely.
Cookies should still be soft when they come out of the oven, they will harden a bit.
Peel off greaseproof when they cool.

Tuesday, 29 April 2008


175g/6 oz plain flour
125g/4 ½ oz butter cut into small pieces
50g/1 ¾ oz soft brown sugar sieved

50g/1 ¾ oz butter
50g/ 1 ¾ oz soft brown sugar
400g/14oz can condensed milk

150g/5 ½ oz milk chocolate

oven 190c/ 375f/ gas5

1. Grease a 23cm/9inch square cake tin.

2. Sieve the flour into a mixing bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Add the sugar and mix to form a firm dough.

3. Press the dough into the prepared tin and pr1ck with a fork.

4. Bake for 20 minutes until lightly golden. Leave to cool in the tin.

5. To make the topping place the butter, sugar and condensed milk in a non-stick saucepan and cook over a gentle heat, stirring constantly, until the mixture comes to the boil.

6. Reduce the heat and cook for 4-5 minutes until the caramel is pale golden and thick and is coming away from the sides of the pan. Pour the topping over the shortbread base and leave to cool.

7. When the caramel topping is firm, melt the milk chocolate in a heatproof bowl set over a saucepan of simmering water. Spread the melted chocolate over the topping leave to set in a cool place then cut the shortbread into squares or fingers to serve.


150g PL flour
100g Butter
50g Caster sugar

OVEN 160°C / 3

1. Mix flour and sugar in bowl

2. Rub in butter

3. Knead well to form a smoth paste

4. Roll out approx 1cm thick

5. Cut into biscuit shapes

6. Place on a greased baking tray

7. Bake approx 20 minutes until golden brown


150g SR Flour
½tsp Salt
25g Margarine
75g Cheese (grated)
1 egg
2tbsp (50ml) Milk

OVEN 220°C/ GAS 7

1. Mix flour and seasoning, rub in margarine.

2. Stir in 2oz cheese

3. Beat together the egg and milk

4. Mix to a soft dough saving 2 tbsp milk mix

5. Roll into a round approx 1cm in thickness

6. Cut into 8 triangles

7. Place on a greased baking tray, brush with milk mix and sprinkle over remaining cheese.

8. Bake in oven 10- 15 minutes

Wednesday, 9 April 2008


1 cup tepid water
1tbs milk powder
2tbs oil
1tsp sugar
1tsp salt
3 cups bread flour
1tsp yeast
1tbs marmite mixed with 1tbs water
125g grated cheddar
1 egg beaten

Place the first 7 items in the bread machine and set to "dough"

transfer to a floured surface and knead for 2-3mins

roll out to approx 20"x25" - 51cmx63cm

spread marmite over half of the dough
sprinkle cheese over marmite

brush the remaining dough with the beaten egg and fold over
using the rolling pin, press down well to seal the edges

use a sharp knife, cut the dough into thin strips

divide strips between 2 greased baking sheets -twisting them as you lay them down

cover with a sheet of lightly oiled clingfilm and leave for 45 mins or until almost doubled in size

place in an pre-heated oven -200c/400f/gas 6 and bake for 15-20 mins

Tuesday, 4 March 2008


Vanilla sponge mix
125g/4oz marg
125g/4oz caster sugar
125g/4oz SR Flour
2 eggs
Vanilla essence

Cream marg and caster sugar, add eggs, fold in flour add vanilla essence.

Chocolate sponge mix
125g/4oz marg
125g/4oz caster sugar
100g/3oz SR Flour
25g/1oz cocoa
2 eggs

Cream marg and caster sugar, add eggs, and fold in flour and sieved cocoa.

Grease 2lb loaf tin (or cake tin), put a dollop of vanilla sponge mix, followed by a dollop of choc sponge mix and keep going until all mixes used up.
Use handle of spoon and give a light swirl of the mixture.

Cook in middle of oven gas mark 4 for 45-60 mins.

Tuesday, 19 February 2008


6 oz plain flour

1 oz icing sugar
½ tsp salt
1½ oz lard
1½ oz butter
3 tablespoons of really cold water

4 oz marg
4 oz c sugar
1 egg
4 oz plain flour
2 tsp baking powder
2 oz ground almonds
3 fl oz cold milk
Jam to spread on base

190°c/ gas5/ 375°f

Make pastry. Roll out and line a large flan tin (mine is about 9 inches). Chill for 30 mins. Spread jam thickly over pastry base.

Sponge mix. Cream marg, sugar together add egg. Add flour, b.powder and ground almonds to the mix. Slowly stir in the milk. *Should feel like a slightly softer than usual cake mix*
Spread filling on top of the jam and pastry.

Bake for 30 mins approx *watch the top you may have to pop a bit of foil on* .Sponge usually starts to 'crack' slightly when cooked

When cool make up a thick icing and drizzle over, leave to set.


5 oz carton flavoured yoghurt (strawberry is nice)
6 oz s r flour
5 oz c sugar
1 oz butter melted
2 eggs beaten
4 oz sultanas

Mix everything in a bowl and pour into a lined 2lb loaf tin.

Bake 350°f/180°c for 45 mins approx

Friday, 1 February 2008


Oven 180°C

Makes approx 30

8oz sr flour
8oz sugar
8oz porridge oats
8oz margarine
1tbsp golden syrup
1tbsp hot water
1/2 tsp bic soda

mix flour, oats and sugar,
melt marg, syrup and water in a pan stir in bic soda and add to dry mix,
mix well,
make smallish balls and put on greased tray and flatten slightly with a fork,
bake for 15 mins, cool on the tray, you just want them golden in oven not brown

Tuesday, 15 January 2008


Oven 160°C/ 325°F

2 1lb loaf tins / 8" square tin

1½ cups flour
1 tsp baking soda
1 cup sugar
3 tbsp cocoa
½ tsp salt
1/3 cup vegetable oil
2 tsp vanilla
1 tbsp vinegar
1 cup water

Mix all dry ingredients together, make 3 wells and put first 3 wet ingredients one into each, pour the water over all and mix until just combined (like muffins).
Pour into greased tin and bake 40 - 45 mins.

Thursday, 3 January 2008


Makes 12

9oz All Purpose Flour
2 tsp Baking Powder
½tsp Baking Soda
½tsp Salt
3-5 tbsp Unsweetened Cocoa Powder
1 Egg
4-6oz Sugar
8-9 fl oz Milk
1 tsp Vanilla Flavouring
3 fl oz Vegetable Oil
2-3oz Chocolate Chips

Oven 375-400°F/ 190-200°C

Prepare Muffin Tins
In a large bowl sift together first 5 ingredients.
Stir in Chocolate Chips.
In a second bowl beat egg, and add remaining ingredients; stir well.
Pour wet mixture into dry and mix until just combined, no dry bits.
Fill muffin cups ¾ full.
Bake 20-25 minutes until springy when pressed.


Day 1 - Place in a large mixing bowl and cover with a tea towel
Day 2 - Leave well alone
Day 3 - FEED - 1 cup SR flour
1 cup milk
½ cup sugar
stir and cover
Day 4 - Stir and cover
Day 5 - Stir and cover
Day 6 - Divide into 3 parts, give 1 or 2 away
Day 7 - ADD to 1 part - 2 cups SR flour
2 cups mixed dried fruit
¾ cup vegetable oil
½ tsp salt
1 tsp mixed spice
2 beaten eggs
1 cup sugar

Mix well and bake in 2lb loaf tin 1½ - 2 hours

Gas 2
250 –300°F
140 °C


1 cup self raising flour
1 cup milk
½ cup sugar
2 tsp dried yeast

mix all ingredients in a large bowl
cover with a teatowel and leave for 2 days before continuing as per recipe


1lb white fish
2oz butter
4oz plain flour
1 pint milk
4 eggs (hard boiled)
2lb potatoes (mashed)

Poach fish in milk, remove and flake into pie dish.
Heat milk and butter, then whisk in flour to make a basic white sauce.
Slice eggs into half and arrange in dish with fish.
Pour sauce over fish and top with mashed potatoes.
Bake 180°C for approx 30 mins then grate some cheese on top, continue baking until cheese has melted.

Serve with a green veggie for colour.

If available may add cooked prawns to fish or even sautéed mushrooms.


Hi, I'm Maisie, and I love to cook, bake etc.

My 2 sons Thomas and David always say I should have been a chef (possibly biased); but I prefer to cook for the love rather than for monetary gratification.

All my receipes will serve 4 people (our family) unless I specify differently in the title.