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