Mini

Irish Tea Brack





IMPERIAL/METRIC

12 tablespoons strong tea
1 lb./450g mixed dried fruit
6oz. /175g brown sugar
1 egg lightly beaten
1 oz./25g Stork Margarine, melted
9oz. /250g plain flour )
½ level teaspoon bread ) sieved
soda ) together


Oven temperature:
Pre-heat to Gas Mark 4 – 350 degrees F – 180 degrees C.
Shelf: Middle.
Size of tin: 2 lb./800g load tin.

Method:

1. Prepare the tin
2. Place the tea, fruit and sugar in a bowl.
Cover and leave overnight.
3. Stir in the egg and melted Stork.
4. Fold in the sieved ingredients,
And place in the prepared tin.
5. Bake in the pre-heated oven for
1 ½ hours approximately.
6. Leave in tin for 10 minutes, turn out
remove paper lining and cool on a wire tray.

__________________
Love Mini xxx

Mini

Boiled Fruit Cake






IMPERIAL/METRIC

8 oz./225g Stork Margarine
8 oz./225g brown sugar
½ pint/275ml. Hot water
1 ½ lbs./675g mixed dried fruit
4 oz./125g mixed cut peel
1 lb./ 450g plain flour
½ level teaspoon bread soda
1 rounded teaspoon mixed spice
1 rounded teaspoon ground nutmeg
2 well beaten eggs.


Oven temperature: Pre-heat to Gas Mark 3 –325 degrees F – 160 degrees C.
Shelf: Middle

Size of tin: A deep 9-inch (23 cm.) round or 8-inch (20 cm.) square tin.


Method:
1. Prepare tin
2. Place the Stork, sugar and water in a saucepan and bring to the boil stirring until the sugar is dissolved and the Stork has melted.
3. Add mixed fruit and peel, then simmer over a low heat for 3-5 minutes.
4. Remove from heat and allow to cool until luke warm. To speed up this procedure empty into a large mixing bowl or on to a large clean tray and stir from time to time.
5. Sieve the flour, bread soda and spices into a large mixing bowl. Make a well in the centre
6. Beat the eggs in a small bowl and add with the cooled fruit mixture to the sieved ingredients. Stir quickly together mixing well.
7. Turn into the prepared tin and smooth the top.
8. Bake in the pre-heated oven for 1 ½ -2 hours approximately.
9. Test the cake. Leave in the tin to cool. Turn out, remove the paper, wrap in greaseproof paper and store in an airtight tin.

__________________
Love Mini xxx

Mini

Oxford Lunch Cake







IMPERIAL/METRIC


8 oz./225G Stork Margarine (at room temperature)
8 oz./225g castor sugar
5 eggs
12 oz./350g plain flour, sieved
1 ½ lb./675g sultanas
4 oz./125g cherries, washed, dried and halved
4 oz./125g mixed peel
1 oz./25g ground almonds
rind and juice of 1 orange


Oven temperature: Pre-heat to Gas Mark 2 – 300 degrees F – 150 degrees C.
Shelf: Middle.
Size of tin: A deep 9-inch (23cm.) round or 8-inch (20 cm.) square cake tin.


All-in-one method:

1. Prepare the tin

2. Place all the ingredients together in a large mixing bowl and beat with a wooden spoon until well mixed (3-4 minutes).
3. Place the mixture in the pre-pared tin and smooth top.
4. Bake in the preheated oven for 3-3 ½ hours approximately. Test before removing from the oven.
Allow the cake to cool in the tin. When cold, turn out of the tin, remove the paper, wrap in double greaseproof paper, then in foil and store in an airtight tin

__________________
Love Mini xxx

Mini

Rhubarb & Orange Sponge



FILLING


450g/1lb rhubarb (medium sized bunch)
2 bananas, sliced
25-50g/1-2oz sugar (brown or white) or to taste
juice of 1 orange
Grate rind of half the orange

SPONGE


75g/30z wholemeal flour
50g/20z self raising flour
1 level tsp. Baking powder
100g/40z margarine or butter (soft, not hard from the fridge)
100g/40z caster sugar
2 large eggs

METHOD


Pre-heat the oven to 375 degrees F/190 degrees C/Gas Mark 5.

Top and tail the rhubarb, wash the stems and cut into short pieces (2.5cm/1”). Put the rhubarb and the sliced bananas into a greased ovenproof dish (wide and fairly shallow). Sprinkle the sugar, orange juice and grated rind over it.

Mix together the wholemeal flour, the self raising flour and the baking powder.
Put the soft margarine or butter into a bowl and mix it a little. Then add in the sugar/eggs and flour mixture and mix everything together. The resulting mixture should be soft but not sloppy, if too stiff, mix in a little drop of milk.

Drop this mixture in small little spoonfuls all over the rhubarb. Spread it evenly if you can, but don’t worry it will spread out during cooking.

Bake in oven for about 35-45 minutes (just above the centre) until the sponge is golden and cooked through. Test with a knife or skewer. When the knife (or skewer) comes out clean, it is cooked.

Serving suggestion: Accompany with natural or Greek yogurt

__________________
Love Mini xxx

Geri

[quote=Mini;9262]Irish Tea Brack




ooooh Mini,
my Mum used to make this, hasnt done one for ages tho - they are delicious - she used to leave the tea overnight - not sure if she used to soak the fruit in it? can't remember will have to ask her! we used to call it Barn brack scrummy yummy with plently of butter on it

__________________

Geri

ha ha should have read the instructions before I posted - see that it says to soak it overnight! I was soo excited to see it had to reply - more haste less speed me thinks!

__________________

Mini

Hi Geri,

They soak the fruit in the tea over night and it swells up.

__________________
Love Mini xxx

Mini

Penne Pie



Serves 6.


225g/8oz penne or broken spaghetti
4 spring onions, washed and chopped
2 large tomatoes, cut in wedges
1 medium courgette, diced (optional)
175g/6oz button mushrooms, quartered
1 tbsp. Pure vegetable oil
175g/6oz button mushrooms, quartered
1 tbsp. Pure vegetable oil
175g/6oz grated mature cheddar cheese
4 eggs, lightly beaten
600ml/1 pt low fat milk
1 tbsp. Cornflour
A little salt and pepper to taste.



Method.


Set oven at 350 degrees F/180 degrees C/Gas Mark 4.

Cook the penne or spaghetti in boiling water for 8 -10 minutes. Drain and put into a bowl.
Mix with spring onions, tomatoes, courgette and mushrooms.
Brush a 30x23cm/12x9 inch baking dish with olive oil and sprinkle with 3 tbsp., of the cheese, spoon the pasta mixture into the dish.
Beat the eggs with the cornfour and milk and 2/3 of the remaining cheese. Season with salt and pepper. Pour over the spaghetti. Sprinkle with the remaining cheese.
Bake until set in the centre and until the cheese on top is golden brown, about 45 to 50 minutes. Cut into squares and serve with a green salad.

__________________
Love Mini xxx

Mini

PAVLOVA


4eggs whites
pinch of salt
225 g caster sugar
1 teasp. Cornflour
¼ teasp. Vanilla essence optional
1 dessertsp. Vinegar
300 ml whipped cream
selection of exotic fruits, e.g. kiwi, passion, ugli, banana




Method.

1. Grease a shallow ovenproof dish: set oven at 140 degrees C (275 degrees F) Gas 1.
2. Whisk egg whites and salt until stiff. Add sugar, one tablespoon at a time, whisking until very stiff.
3. Beat in cornflour, vanilla, and vinegar.
4. Spoon into prepared dish, hollowing out the centre
5. Bake for 70-75 minutes.
When cool, fill with whipped cream and prepared fresh fruit

__________________
Love Mini xxx