4 ozs (110g) flour 1 teaspoon each of :
2 ozs (55g) margarine Baking powder Ground ginger, Mixed spice, Bi-carbonate of soda
2 ozs. (55g) sugar 1 large tablespoon of syrup
Pinch of salt

Grease flat tin and mix dry ingredients not the sugar. 

Rub in fat, then add sugar. 

Heat the syrup and mix with the other ingredients  to a stiff dough.

Roll into balls the size of a walnut. 

Cook at 190 C (Fan 170C, 375F or Gas 5) on top shelf for 5 minutes, then 7 to 10 minutes on second shelf.

RUSSIAN CREAM(class 170)

1 pint of milk
1 packet of gelatine
2 eggs separated cup caster sugar


Beat together egg yolks and sugar.  Whisk egg whites.

Dissolve gelatine, add to egg yolks and sugar. 

Put milk on to warm, add to the egg yolks and mix.  Bring to the boil. 

Remove from heat, fold in egg whites.  Pour into glass serving dish to cool


4oz (125g) butter at room temperature
2 large eggs
5oz (135g) marmalade
4 tablespoons (60ml) milk
4oz (110g) caster sugar +extra
8oz (225g) plain flour
1 teaspoon (5ml) baking powder
1 orange


Preheat the oven to 190C (fan 170C, 375F or gas mark 5).

Either grease the tin with butter or use liner.

Grate the rind from the orange.

Juice half the orange you want 1 tablespoon (15ml) juice.

Put all the ingredients (butter, eggs, milk, marmalade, sugar, flour, baking powder, orange juice & orange rind) into a large bowl.

Beat together well, but dont overdo it.

Tip the mixture into the tin/liner and make a slight depression in the top of the mixture.

Sprinkle with 1-2 teaspoons (5-10ml) castor sugar.

Cook for 45-60 minutes.

Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool.