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


CARROT & ORANGE LOAF (class 171)


1 Orange 5oz (150g) soft margarine
5oz (150g) light muscovado sugar 6oz (175g) carrots, peeled and grated
2  eggs, beaten 7oz (200g) self-raising flour
1 teaspoon baking powder Half teaspoon mixed spice
About 1 tablespoon milk  
   
To Finish: about 2 tablespoons clear honey  


Pre-heat oven to 180 C (Fan 160 C, 350deg F or Gas 4).

Lightly grease and base line a 2lb(900g) loaf tin with greased greaseproof paper.

Finely grate the orange rind, cut away the pith and slice the orange thinly.

Place the rind in a large bowl and add the margarine, sugar, carrots, eggs, flour, baking powder and spice and mix well until thoroughly blended. 

Add the tablespoon of milk, if necessary, to give a dropping consistency.

Spoon into the prepared tin.

Bake in the pre-heated oven for about 1 hour (possibly slightly less for fan oven) until just firm to the touch.

Remove the cake from the oven and arrange the thin slices of orange over the top.

Brush with the honey and return the cake to the oven for a further 15 minutes (fan oven possibly slightly less) or until a skewer inserted into the centre of the cake comes out clean. 

Leave to cool in the tin for a few minutes then turn out and leave to cool completely on a wire rack.