RECIPES


CORNISH FAIRINGS (class 168)


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


MARMALADE TEA LOAF (class 171)


1 lb (500g) mixed dried fruit
1 egg beaten
3 level tablespoons of marmalade
1/2 pint of strong cold tea
6 oz (175g) demerara sugar
12oz (350g) self raising flour
Juice and grated rind of one orange
1 level teaspoon mixed spice

Infuse two tea bags in pint of boiling water, and leave to cool.

Place tea and mixed fruit in a bowl, cover and leave overnight to soak.

Next Day:

Add sugar, marmalade, grated orange rind and juice, beaten egg, flour and mixed spice.

Beat to a slightly wet consistency, spread into a prepared 2lb loaf tin, lightly greased and lined with greaseproof paper.

Bake at 300F, Fan 150 or Gas 4 for 1 hr and 45 mins until golden brown on top and springy to touch in centre.