Baking

Rich’s Fruit Cake

The perfect cake for afternoon tea.

Rich's Fruit CakeMakes 12 slices
Time 2 hours
Calories 396 per portion
Fat 12g of which 5.7g is saturated
Suitable for freezing
Suitable for vegetarians

Mixed dried fruit 350g (12oz)
Glacè cherries 150g (5oz), roughly chopped
Mixed peel 50g (2oz)
Walnuts 50g (2oz), roughly chopped
Brown sugar 175g (6oz)
Butter 110g (4oz)
Mixed spice 1 tsp
Bicarbonate of soda ½ tsp
Milk 300ml (½ pint)
Self-raising flour 350g (12oz), sifted
Eggs 2, beaten

1 Preheat oven to 160°C/325°F/Gas 3. Place all ingredients except flour and eggs into a pan. Bring up to boil and simmer for 5 minutes. Cool slightly.

2 Add flour and eggs and stir well. Line a deep 20cm (8in) cake tin with greaseproof paper. Tip cake mixture into tin and level top.

3 Bake for 40 minutes then reduce heat to 150°C/300°F/Gas 2 and cook for 40-45 minutes or until skewer comes out clean.

4 Allow to cool in tin for 5 minutes, then turn out onto a wire rack. Remove paper and leave until cold.

Recipe taken from Dairy Diary 2011.

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Easter Biscuits

Traditionally, Easter biscuits are made with currants but this version is made with wild blueberries. Watch out though – one mouthful and you’ll be hooked!

Easter Biscuits15 minutes preparation time plus chilling
18 minutes cooking time
81 Kcal per biscuit
4.1g fat per biscuit of which 2.5g is saturated
Makes 24–6 biscuits
Dough is suitable for freezing
Suitable for vegetarians

Plain flour 175g (6oz)
Mixed spice 1 tsp
Butter 110g (4oz)
Caster sugar 110g (4oz), plus extra for sprinkling
Lemon 1, grated rind
Wild blueberries 75g (3oz) (see Cook’s Tips)
Egg 1, beaten

1 Sift the flour and spice into a large bowl. Add slivers of butter and then rub it in with your fingertips. Stir in the sugar, lemon rind and blueberries and then add the egg and mix to a firm dough.

2 Knead the dough briefly on a lightly floured surface and shape into a sausage about 20cm (8in) long and about 5cm (2in) wide. Wrap in cling film and chill in the fridge for an hour or in the freezer for half an hour.

3 Preheat the oven to 180°C/350°F/ Gas 4 and lightly grease a large baking sheet. Unwrap the chilled dough and cut into 5mm (1⁄4in) thick slices. Put them on the baking sheet, spaced a little apart.

4 Bake the biscuits for 15–18 minutes until they are pale golden in colour. Cool on the baking sheet for a few minutes, sprinkle with a little caster sugar and then transfer the biscuits to a wire rack to cool.

Cook’s tips
•The wild blueberries in this recipe are semi-dried and they are available in tubs in the same fixture in the supermarket as the dried fruits.
•Use currants or add orange rind if you like.
•For a more fancy biscuit, roll out the dough and cut with a shaped cutter.

Recipe taken from Year Round Dairy Cookbook

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Savoury Biscuits

What can be more delicious than freshly baked biscuits?

Stilton Savoury BiscuitsMakes 25
Time 35 mins
Calories 102 per biscuit
Fat 7g of which 2.8g is saturated
Suitable for freezing
Suitable for vegetarians

Plain flour 175g (6oz)
Mustard powder ½ tsp
Butter 50g (2oz)
Blue Stilton cheese 50g (2oz), crumbled
Cheddar 50g (2oz), grated
Crunchy peanut butter 175g (6oz)
Egg 1, beaten

1 Preheat oven to 200°C/400°F/Gas 6. Place flour and mustard in a bowl. Add butter and rub in until mixture resembles fine breadcrumbs.

2 Stir cheeses into flour. Add peanut butter and egg and mix well.

3 Roll out on a floured surface to 0.5cm (¼in) thick. Cut assorted shapes out of dough.

4 Place on baking sheets and bake for 10-15 minutes. Cool on a wire rack. Serve warm or cold.

A Dairy Diary recipe.

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Coffee Battenberg

Surprisingly easy and very British despite its name

Coffee Battenberg from Dairy Diary 2011Serves 6-8
Time 1 hour
Calories 633 per portion
Fat 28g of which 12.7g is saturated
Suitable for vegetarians

Butter 175g (6oz)
Caster sugar 175g (6oz)
Eggs 3, beaten
Self-raising flour 175g (6oz)
Coffee essence 4 tsp
Milk 1 tbsp
Ginger marmalade 10 tbsp
Marzipan 450g (1lb)
Crystallised ginger 2 pieces, chopped to decorate, optional

1 Preheat oven to 180°C/350°F/Gas 4. Grease a 20cm (8in) square cake tin. Line with foil, making a pleat in centre to height of tin to divide in half, grease.

2 Beat butter and sugar together until light and fluffy and beat in the eggs and flour alternately until smooth. Divide mixture in half, fold coffee essence into one half and milk into other.

3 Spoon one flavour into either side of tin. Bake for 30-35 minutes then turn onto a wire rack to cool.

4 Trim cakes to same size and cut both in half lengthways. Spread side of one brown piece with marmalade and gently push together with a plain piece. Brush more marmalade on top of both and lay the remaining brown piece on the plain piece and vice versa.

5 Roll out marzipan on non-stick baking paper dusted with icing sugar until large enough to wrap around cake. Spread with marmalade and carefully roll around cake, smoothing in place. Trim off excess, crimp along edges. Decorate with crystallised ginger.

Recipe taken from Dairy Diary 2011.

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Cranberry & Muesli Muffins

Serve these delicious muffins for breakfast or tea – best eaten on the day they are baked

Preparation time 10 minutes
Cooking time 35 minutes
Calories per muffin 303 Kcal
Fat per muffin 11g
of which saturated 6g
Makes 4 muffins
Suitable for vegetarians + freezing

Self-raising flour 110g (4oz)
Mixed spice ½ tsp
Salt a pinch
Caster sugar 50g (2oz)
Unsweetened muesli 40g (1½oz)
Egg 1, beaten
Butter 40g (1½oz), melted
Whole milk 2 tbsp
Cranberry sauce 4 tbsp

1 Preheat the oven to 190°C/375°F/Gas 5. Line a deep cup muffin tin with 4 paper muffin cases. Sift the flour, spice and salt into a mixing bowl. Add the sugar and muesli, reserving some muesli for sprinkling.

2 Make a well in the centre and gradually blend in the egg, melted butter and milk to form a thick batter. Fold the cranberry sauce into the batter.

3 Divide the mixture between the muffin cases (they should be quite full), sprinkle over the remaining muesli and bake in the oven for 30–35 minutes until risen and lightly golden. Transfer to a wire rack to cool. Serve warm split with butter and jam.

Recipe taken from Clever Cooking for One or Two Dairy Cookbook

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Cranberry and Cinnamon Cookies

A rich shortbread lightly spiced with cinnamon with a contrasting tang from the dried cranberries.

Cranberry & Cinnamon CookiesTime 25 minutes
Calories per cookie 134 Kcal
Fat per cookie 10g
of which saturated 6.2g
Makes 15 cookies
Suitable for vegetarians

Plain flour 250g (9oz)
Ground cinnamon 1 tspSalt a pinch
Unsalted butter 175g (6oz)
Light soft brown sugar 75g (3oz)
Dried cranberries 150g (5oz)

1 Preheat the oven to 180°C/Gas 4 and grease a baking sheet.

2 To make the dough, sift the flour, cinnamon and salt into a bowl. Add the butter, cut into pieces, and rub it into the flour until the mixture resembles fine breadcrumbs. Add the sugar to the bowl and continue to work the mixture until it starts to bind together. Add the dried cranberries and work the mixture to form a dough.

3 Roll the dough into a sausage shape about 7cm (2¾in) diameter and cut into slices about 1cm (½in) thick and place them on the baking sheets.

4 Bake the cookies in the centre of the oven for 15–20 minutes, until they are starting to turn light golden in colour. Remove from the oven and leave them to cool on the tray for a few minutes, then transfer to a wire rack to cool. Serve the biscuits warm or cold.

If you are unable to find any dried cranberries, use raisins or sultanas in their place.

Recipe taken from Good Food , Fast: Dairy Cookbook

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