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 | ½ 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
CHOCOLATE MARBLE CAKE (class 171)
| 225g (8oz) butter - softened |
3tbs milk |
| 225g (8oz) caster sugar |
1 tsp vanilla extract |
| 4 medium eggs |
2 tbs cocoa powder |
| 225g (8oz) self raising flour |
Heat oven to 180degrees C/Fan 160degrees C/Gas mark 4.
Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
Beat together the butter and caster sugar to a creamy consistency then add 4 eggs one at a time mixing well after each addition.
Fold through self raising flour, 3tbs of milk and 1 tsp of vanilla extract until the mixture is smooth.
Divide the mixture between 2 bowls. Stir 2 tbs of cocoa powder into the mixture in one bowl, mixing well. Then take 2 spoons and use to alternately drop the chocolate and vanilla cake mixes into the prepared cake tin.
When all the mixture has been used up, tap the bottom of the cake tin on the work surface to ensure there are no air bubbles. With a skewer, gently and quickly swirl through the two mixes to create a ripple effect, whilst being careful not to over mix them.
Place cake tin in pre-heated oven for approximately 45 minute, test with a skewer at 40 minutes, then check onwards until skewer comes out clean indicating the cake is ready to come out of the oven.
Leave to cool in tin before turning out.
