Recipes

These recipes are for the 2018 Spring and Autumn Shows. Home Industries – Open Classes.

All are available as separate .pdfs at the bottom of this page.

MARBLE CHOCOLATE CRUMB CAKE – Autumn Show 2018

For the cake

225 g butter (softened, plus extra for greasing)
225 g castor sugar
4 eggs
1 tsp vanilla extract
225 g plain flour
2 tsp baking powder
50ml milk
25 g cocoa powder
icing sugar for dusting
23cm diameter spring form or loose bottomed cake tin

For the crumble topping

125 g plain flour
75 g unsalted butter, chilled and cut into cubes
75 g castor sugar
75 g dark or milk chocolate (in chips or roughly chopped into pieces)
1. First make the crumble topping. Rub the butter and sugar into the flour until it resembles thick breadcrumbs. Add the chocolate pieces. Set aside in the fridge while you make the sponge.

2. Preheat the oven to 180 °C (350 °F/Gas 4, and butter the sides and base of the cake tin.

3.Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy. Whisk the eggs and vanilla extract together in a small bowl until combined, then gradually add the eggs to the creamed butter and sugar mixture, beating all the time.

4. Sift the flour and baking powder into the mixture and fold in carefully. Add the milk and mix gently to combine. Tip half of the cake mixture into another large bowl, add the sifted cocoa powder and fold in.

5. Place the two different cake mixtures in the prepared tin by alternating heaped tablespoonfuls of the vanilla batter with the chocolate batter. With a skewer gently draw swirls through the cake mixture to ‘marbleise’. Do not over mix or you will not get that wonderful marbled effect.

6. Scatter the crumble mixture evenly over the top of the cake mixture and bake for 50-60 minutes or until the crumble is golden and a skewer inserted into the centre of the cake comes out clean.

7. Remove from the oven and allow to cool in the tin for 10 minutes. Loosen around the edges and remove the side of the tin. Place the cake (still on the base) on a wire rack to cool.

8. Using a palette knife or fish slice loosen the cake from the base and slide onto a plate. Dust with icing sugar to serve.

MALTED LOAF – Spring Show 2018

200 g self-raising flour
pinch of salt
50 g soft brown sugar
50 g chopped , stoned dates
50 g mixed dried fruit
50 g malted milk powder
2 tbsp golden syrup, warmed gently till runny
125ml liquid, half milk and half water

1. Preheat oven to 180°C

2. Grease a 450g (1lb) loaf tin and line with grease-proof paper or
baking parchment.

3. Sift dry ingredients into a large bowl, add fruit and malted milk
powder

4. Stir in syrup and enough liquid to make a dropping consistency.

5. Pour into prepared tin and bake in centre of oven for about an hour,
or until a clean skewer or a wooden cocktail stick, stuck into the centre,
comes out clean

Keep loaf in an airtight tin for 1 day before eating.
For the Show present the whole loaf.
To eat, slice thinly and spread with butter.

CHOCOLATE RUM TRUFFLES – Spring Show 2018

Makes about 16

100 g plain chocolate
50 g butter
1 tbsp rum
25 g ground almonds
1 tbsp double cream
150 g sifted icing sugar
chocolate vermicelli or drinking chocolate powder to coat

1. Break up chocolate and put in a basin over a pan of hot water. Add
butter.

2. Stir once or twice while the chocolate and butter melt. Remove basin
from the pan.

3. Add rum, almonds, cream and icing sugar and stir well to mix.

4. Refrigerate till firm enough to shape into balls (approximately 16).

5. Coat with vermicelli or chocolate powder then transfer to fluted
paper sweet cases.

For the Show display 6 on a plate.

 

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