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Posts Tagged ‘castor sugar’

What you need:

4oz /100g butter, softened
2oz /50g  castor sugar
5oz / 150g sifted plain flour
½ tsp / 2.5ml ground mixed spice

What you do:

Preheat oven to 180°C  /350°F / gas mark 4

Place the softened butter in a bowl with the castor sugar and beat until pale and creamy. Stir in the sifted plain flour and ground mixed spice and mix to a stiff dough. Wrap in cling film and chill in the fridge for 30 mins.

Roll out the dough on a lightly floured surface and stamp out about  8 pumpkins & 10 bats, re-rolling the dough as necessary. Place on a large lightly greased baking sheet and bake for 12-14 mins until pale golden. Cool on a wire rack.

Decorate the cold cookies with thinly rolled-out coloured fondant and attach with a little glacé icing. Pipe faces and eyes with icing or cut out faces with the tip of a small knife.

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What you need:

400g plums
2 cooking apples
170g blackberries
350g castor sugar

What you do:

Cut the plums in half & take out the stones. Cut the plums into chunks.

Cut the apples in half, take out the cores then peel & cut into chunks.

place in a saucepan along with the plums & blackberries along with a little water.
Simmer gently for around 15 mins until partly cooked.

Add the sugar & cook gently until the sugar has dissolved.

Simmer for 30 mins until the fruit is cooked, but still has texture & the mixture has thickened & is just slightly jammy.

Spoon into clean sterile jars, cover with tight- fitting lids and leave to cool.

Store in the fridge for a couple of weeks.

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What you need:

For the pastry:

8oz / 200g self raising flour
2oz / 50g lard
2oz / 50g margarine or butter.

For the filling:

4oz /100g castor sugar
4oz / 100g margarine or butter
5oz / 125g currants or sultana’s
1 egg (beaten)

What you do:
pre heat the oven to 180C / 350F / gas mark 4

to make the pastry:
mix together the self raising flour, lard & margarine /butter.
Use the pastry to line a swiss roll size tin.

For the filling:
Beat the margarine /butter together with the castor sugar until fluffy.
Add the beaten egg & currants / sultanas & mix together.
Pour the mixture over the pastry spreading evenly.
Bake in the oven for around 10 to 15 mins or until lightly brown on top.
Leave to cool, then cut into slices.

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What you need:

4oz / 100g margarine / butter
4oz / 100g castor sugar
2 eggs
4 oz / 100g self raising flour ( sieved)
2oz / 50g chopped walnuts
1tbsp coffee essence
whole walnuts for decoration.
Coffee butter icing:
3 oz / 75g margarine / butter
8oz / 200g icing sugar
3 tsp coffee essence
3 tsp milk

What you do:

Pre heat the oven to 180C / 375F gas mark 4

2 x 7 inch / 18cm sandwich tins ( greased)

In a bowl, beat together the margarine & castor sugar until creamy, then add the coffee essence.
Beat in the eggs one at a time, with the second egg add a little of the flour ( to stop it curdling).
Add the sieved flour along with the chopped walnuts & fold in with a large spoon.
Divide the mixture into the greased tins & bake for 20 to 30 mins.
Turn out onto a wire tray to cool.

Coffee Butter icing:

In a large bowl, add all the ingredients together and beat well until soft & creamy.
Using half of the butter icing, spread over one of the half’s of cake. Place the other half on the top, then using the remaining icing , spread evenly over the top with a knife.
Decorate with the whole walnuts.

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What you need:

1 1/ 2 oz / 40 g butter
2 oz / 50g soft brown sugar
1 x 14oz tin of peach slices ( drained)

4oz / 100g butter or margarine
4oz /100g castor sugar
2 eggs
4oz / 100g self raising flour.

What you do:

Preheat the oven to 180C / 350F / gas mark 4.

Grease a 8 inch / 23 cm sandwich / cake tin.

in a saucepan melt the butter, then stir in the brown sugar. Pour into the greased tin.
Arrange the peach slices into the mixture ( butterscotch).
Cream together the butter & sugar until light & fluffy, then slowly beat in the eggs (1 at a time), adding a little flour each time.
Fold in the rest of the flour.
Pour the mixture on top of the peaches,spreading evenly.
Bake for around 30 mins.
Leave to cool for around 10mins before turning it out onto a plate.
Serve warm.

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What you need:

4 ramekin dishes
3 egg whites
1/4 tsp cream of tartar
5oz / 125g castor sugar
miniature bottle of drambuie
2 egg yolks
1/4 pt / 150ml double cream.

What you do:

Preheat the oven to 130C /250F / gas mark 1/2
Whisk the egg whites with the cream of tartar until stiff. Whisk in 3oz / 75 g of the sugar & 1 tbsp of Drambuie.
Pout the mixture into 4 well greased ramekin dishes.
Bake for 40 mins.
Beat the egg yolks with the remaining sugar & Drambuie until creamy. Gently fold into lightly whipped cream.
Serve hot with the Drambuie sauce.

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What you need:

1 1/2oz / 40g self raising flour.
1 tbsp /15 ml cocoa
2 oz / 50g margarine
2 oz / 50g castor sugar
1 egg
a few drops of vanilla essence
1 tbsp / 15ml milk

For the sauce:

2oz / 50g soft brown sugar
1 tbsp / 15ml cocoa
1/4 pint / 150ml hot water.

What you do:

Preheat the oven to 190C / 375F gas mark 5.
Cream together the margarine & sugar, then beat in the egg & the vanilla essence.
Sift the flour & cocoa powder together & fold into the mixture, adding enough milk to make a soft consistency.
Pour into a very well greased oven proof dish, preading evenly.
(The mixture should half fill the dish) . Set aside.
Mix together the sugar & cocoa in a mixing bowl. Stir in the hot water & pour over the cake mixture.
Bake for around 30 – 40 mins.
When cooked the cake mixture will have risen to the top leaving the chocolate sauce at the bottom.
Serve hot or cold.

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What you need:

5 oz / 150g butter or margarine
5oz / 150g castor sugar
13oz / 375g plain flour
1 tsp baking powder
1 egg
a few drops of vanilla essence

What you do:

In a bowl, beat butter and sugar until creamy. Beat in egg and vanilla to taste.
Sift in flour, and baking powder, blend with spoon, then work by hand to form a dough. Knead lightly until smooth.
wrap dough in cling film and place in fridge for 40 mins.
Roll out dough on a floured surface about 0.3 thick, use can then use Christmas or any other cutters, to make biscuits.

You can then use the same cutters as i did to cut out shapes in the rolled out icing, and decorate.

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you will need:

5 1/2oz /150g plain flour
1 tsp baking powder
5 1/2oz /150g castor sugar
6 tbsp milk
2 eggs (beaten)
5 1/2oz /150g margarine (melted)
2 bananas ( mashed)
Paper bun cases.

What to do:

Preheat the oven to 200C /400F / gas mark 6.

Sift the flour & baking powder into a mixing bowl, then stir in the sugar.

Mix the milk, eggs & margarine together in a separate bowl until mixed.

Slowly stir into the flour mixture without beating, then fold in the bananas.

Place the paper cases into a deep muffin tin & spoon in the mixture. Bake in the oven for 15 /20 mins.

Turn out onto a wire rack and leave to cool.

Ice muffins or serve with custard.

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You will need:
pastry
200g / plain flour
100g butter plus a little extra for greasing dish
50g icing sugar (sifted)
finely grated rind of 1 lemon
1 beaten egg yolk
3 tbsp of milk
Filling
175g castor sugar
2 eggs separated
3 tbsp cornflour
300ml cold water
juice & grated rind of 2 lemons

What to do:

Sift the flour into a bowl and rub in the butter. Mix in the remaining ingredients. Knead briefly on a lightly floured work surface.
Preheat the oven to 180C /350F / gas mark 4. Grease an 8 inch ovenproof pie dish with butter. Roll the pastry to 1/4 inch thick and line the dish. prick with a fork, line with grease proof paper and fill with baking beans. Bake for 15 mins. Remove from the oven and lower oven temperature to 150C /300F/ gas mark 2.

To make the filling, mix the cornflour with a little water. Put the remaining water into a saucepan. Stir in the lemon juice, rind & cornflour paste. Bring to the boil whilst stirring. Simmer for 2 minutes. Leave to cool a little. Stir in 5tbsp of sugar & the egg yolks And pour into the pastry case.
In a separate bowl Whisk the egg whites until stiff. Slowly whisk in the remaining sugar and spread over the top of the filling.
Bake for 40 mins. Remove from dish.

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