Pont Noir

Live Life in Creuse

Re: does anyone have a good recipe to share?
by JulieR • Sat 23 Feb 2008 11:16
Hi, This is 'my' (Delia's actually!) recipe for ginger biscuits, really easy and just like shop bought. the only problem is you need golden syrup which you can get from the supermarket in the english section.
110g SR Flour (farine de gateau)
1 tsp ground ginger
1 tsp bicarbonate of soda
40g sugar
50g marg
2 tablespoons of golden syrup.

sift flour, ginger and bicarb in bowl, mix in sugar, rub in marg until crumbly, add syrup and mix together to form stiff paste. divide into 16 balls, place on baking sheet and flatten slightly with back of spoon. Cook gas 5, 375F or 190C for 10-12 mins. Cool.
Delicious :D
May 2005
Re: does anyone have a good recipe to share?
by Goose • Sun 24 Feb 2008 09:43
Hi Jasmine, As follows:
2 - 3 very ripe bananas; 1 egg; 125 gms SR flour; 75gms of margarine or softened butter; 100gms cassonade (demerara sugar)+ spoonful for sprinkling; Teaspoon ginger; teaspoon cinnamon; teaspoon quatre spices; teaspoon baking powder; 100 gms crushed walnuts; 100 gms raisins; pinch salt.

Preheat oven to 160C. Grease and/or line loaf tin;

Mash bananas then add beaten egg to this mix in a bowl. Sift the flour into a big mixing bowl, then add all the ingredients including the banana mix sifting the dry ones first (OTHER THAN the nuts and raisins) and using hand-held electric whisk, mix very well until all smoothly mixed together. Stir in nuts then raisins with knife at the end then pour into the loaf tin. Lightly sprinkle demerara sugar over the top of the mixture and place in oven for between 1hr 15 mins and 1hr 30 mins, checking after 1hr 15 mins.

Allow to cool in tin on rack for 10 mins then remove and allow to finish cooling on rack. Removal is made very easy by lining the tin with greaseproof. You can buy loaf tin shaped liners in the UK (Lakeland).

Good luck.

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Mar 2005
Re: Does anyone have a good recipe to share?
by Sandi6695 • Fri 30 May 2008 17:27
Hi all

Because of the weather pickes nearly 2kgs of strawberries from the garden so decided to make jam,scones and ginger snaps.
is my recipe for ginger snaps, I have also added a recipe for toffee apple crumble - enjoy

Regards Sandi

Ginger Snaps
Ingredients Makes 40
300g / 11oz Butter or margarine softened
225g / 8oz Soft light brown sugar
75g / 3oz Black treacle
1 Medium Egg
400g / 14oz plain flour
2 tsp Bicarbonate of soda
½ tsp Salt
1 tsp ground ginger
1 tps ground cloves
1 tsp ground cinnamon
50g / 2oz Sugar

1Preheat oven 190 / 375 Gas Mark 5-10
2Cream together butter or margarine and sugar until light and fluffy
3Warm the treacle in the microwave for 30 – 40 seconds, then add gradually to the butter mixture with the egg
4Beat until combined well
5In a separate bowl, sift the flour bicarbonate of soda, salt, ground ginger, cloves and ground cinnamon. Add to the butter mixture and mix together to form a firm dough.
6Chill for 1 hour
7Shape the dough into small balls and roll in granulated sugar.
8Place well apart on an oiled baking sheet
9Bake for 12 mins until golden brown and crisp
10Transfer to a wire rack to cool and serve


For the Toffee
45g unsalted butter or margarine
55g dark brown muscavado sugar
6 tablespoons golden syrup
250 mls (½ pint) double cream or soya cream for a parev option
2-3 large cooking apples Skinned, de-cored and finely sliced

For the Crumble

75g wholemeal flour
75g plain flour
55g rolled oats
75g butter or margarine
75g soft brown sugar
2 tsp cinnamon

To Make the Toffee

1) Pre-heat the oven to 1800C (3500/gas mark 4).
2) Make the toffee sauce by heating the butter or margarine, soft brown sugar and golden syrup in a small saucepan.
3) Melt completely and boil for 3 minutes until it is golden brown.
4) Remove from the heat and stir in the cream, mixing well.

To Make the Crumble
1) Put all the crumble ingredients into a food processor and pulse until they resemble breadcrumbs.

To Prepare the Apples
1) Peel, de-core and thinly slice the apples.
2) Cover the bottom of a large ovenproof dish with the prepared apples.

To Finish the Toffee Apple Crumble
1) Pour the toffee sauce over the sliced apples, coating thoroughly.
2) Cover with the crumble mixture.
3) Bake for 30 minutes.

Chef’s Tip
Before measuring out golden syrup, dip your spoon into very hot water. This prevents the syrup sticking to the spoon.
Feb 2007
Cakes and biscuits
by jasmine • Thu 25 Jun 2009 16:08
Raspberry and white chocolate cheesecake

50g unsalted butter
225g ginger nut biscuits crushed
50g chopped pecans or walnuts

275g mascapone cheese
175g fromage frais
2 eggs beaten
3 tbsp caster sugar
250g white chocolate
225g raspberries

115g mascapone cheese
75g fromage frais
white choc curls
a few spare raspberries
preheat oven to 150 degs c

Melt butter in a pan slowly then stir in the crushed biscuits and nuts. Press the mixture into a greased cake tin.
To make the filling beat together the mascapone and fromage frais then beat in the eggs and caster sugar until all evenly mixed.
break up white chocolate and melt over a bain marie.
stir the melted chocolate into the cheese mixture, gently fold in the raspberries.
Tip this filling into the prepared biscuit base and spread evenly. Bake in oven for about an hour or until just set. Remove form oven and allow to cool and completely set.
Turnout the cheesecake make the topping by mixing the mascapone and the fromage frais in a bowl. Spread over the cheesecake and decorate with the white chocolate curls and spare raspberries.

Enjoy with a lovely glass of white wine
perfect for a summers day

All the best Jasmine
Dec 2007
Cakes and biscuits
by Goose • Thu 25 Jun 2009 17:23
Raspberry Muffins with Orange Drizzle

Muffin Mix:

200 gms self raising flour
2 tsp baking powder
200 gms soft butter or margarine
4 eggs
200 gms caster sugar
3 tblspn milk
50 gms ground almonds
Zest of 1 med orange
150 gms fresh raspberries lightly crushed plus a few extra to decorate

For the drizzle:

juice of 1 med orange
50 gms icing sugar

Pre-heat oven to 180C/ gas 4; Line muffin case with 14 muffin cases.

Place all the cake ingredients in a large mixing bowl other than the raspberries and mix with hand-held electric whisk until smooth;

Fold the crushed raspberries through the batter and spoon into the muffin cases (about two thirds full) ;

Place in oven and bake for approx 25 mins - until golden and just firm;

A few minutes before the cakes are ready, mix the drizzle ingredients in a small pan and gently heat, stirring.

Remove cakes from oven, allow to cool very slightly then prick with a cocktail stick and gently pour the drizzle over the top of each cake.

Top with the extra raspberries and serve warm or allow to cool.
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Mar 2005
Lemon Drizzle Cake
by Goose • Fri 10 Jul 2009 11:39
Lemon Drizzle Cake

150 gms Self Raising Flour
teaspoon baking powder
125 gms soft margarine
125 gms caster sugar
1 tablespoon lemon curd
1 lemon (zested & juiced)
2 eggs
1 tablespoon lemon juice


150 gms icing sugar
50mls lemon juice

Preheat oven to 170C or Gas 3

Grease and line with grease-proof paper (to make it easy to lift out with syrup that may drip) a small loaf tin (1 lb).

Place all ingredients together in a bowl and using an electric hand-whisk mix thoroughly.

Pour into tin and bake for 45 minutes.

Meanwhile, ten minutes before the cake is ready, make the syrup by placing the ingredients in a pan and heat gently until smooth (do not boil).

When the cake is cooked, remove from oven and pierce all over with fork/skewer and whilst hot, pour the syrup over it.

Leave in tin to cool.
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Mar 2005
Coffee Sponge Sandwich
by Goose • Fri 10 Jul 2009 11:55
Coffee Sponge Sandwich

Sponge mix:

175gms S R Flour
175gms Butter (softened) (OR good quality soft margarine)
175gms caster sugar
1 teaspoon baking powder
3 eggs (beaten)
1 teaspoon coffee essence

Butter icing filling

36gms softened butter
140gms sifted icing sugar
1 teaspoon coffee essence
1 tablespoon milk
A little icing to sift on top of cake

Pre-heat oven to 180C (no fan)

Grease and line two sandwich tins

1) Cream together the butter and sugar in mixer until light and fluffy and add the eggs, little at a time;

2) Add the flour and coffee essence;

OR: if using soft margarine, add all ingredients to a bowl and use electric hand-whisk to mix together

3) Divide the mixture between the two tins and place on next to bottom shelf for approximately 20 minutes - until springy to touch - then turn onto wire rack to cool;

4) For the filling, beat the butter until soft and creamy and add the icing sugar a little at a time, then the coffee essence and the milk. Mix until all creamy.

5) Spread the filling onto the top of the bottom half of the cake then sandwich the two halves together and gently sift a little icing onto the top of the cake.
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Mar 2005
Re: Cakes and biscuits
by Goose • Fri 10 Jul 2009 12:24
Simple Simnel Cake

2 Oranges (zest & Juice)
2 tblsp Cointreau
250 gms dried fruit
250 gm pack marzipan
200 gms soft butter or margarine
200 gms golden caster sugar
350 gms self raising flour
4 large eggs
2 tblsp milk if needed (not fridge cold)
1/2 teaspoon Baking powder

1 Orange (zest & juice (approx 30 - 50 ml)
150 gms icing sugar

Need: Large (2 lb) loaf tin & greaseproof paper to line tin

Preparation time: 3/4 hour, Cooking time: 1 hr, 40-50 mins

Preheat oven to 160C/gas 3

Tip zest and juice into a bowl and add cointreau, dried fruit and mix well.

Grease & line tin so that you can lift the cake out easily by the paper once it is cooked, as it will have syrup dripping from it.,

Shape marzipan into a sausage then roll flat to fit width of tin,

Place butter, sugar, flour, milk and eggs in mixing bowl and mix ‘til smooth.

Stir in the fruit and their juices.

Spoon half the mixture into the prepared tin, cover with the marzipan layer then pour in the rest of the mix and smooth the top.

Bake for approx 1 hour 50 minutes. (until risen and firm to the touch)

Meanwhile, ten minutes before cake is ready, prepare the syrup by adding icing sugar and orange juice & zest to small pan and gently heat (do not boil).

When cake is ready, remove from oven, prick with a fork all over the top and slowly pour the syrup over it. It will spill down the sides so do it slowly so that as much as possible seeps into the cake.

Leave to cool in tin, then gently lift out and place on suitable plate.
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Mar 2005
Re: Cakes and biscuits
by Goose • Fri 10 Jul 2009 12:35

113 gms Ground Almonds
2 tablespoons icing sugar
150 gms granulated sugar
2 medium egg whites
(do not use large eggs or the mixture will be too sloppy and will collapse, making biscuits).

These quantities make 16 smallish macaroons or 8 larger ones (smaller ones need less tiime)

Pre-heat oven to 150C / gas mark 2 / 300F

Line a baking sheet with rice paper or non-stick baking parchment or other non-stick sheet

1. Stir together the dry ingredients then add the egg whites and mix to a paste.

2. Position generous teaspoons of the mixture well apart (and tall rather than flat) on the baking sheet and bake for 20 - 25 minutes until tinged with a light gold colour.

3. Carefully remove with a slice and allow to cool on a cooling rack. They should have a chewy centre.
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Mar 2005
Re: Cakes and biscuits
by Goose • Fri 10 Jul 2009 12:38

3 egg whites
6 oz caster sugar
1 teaspoon cornflour
1 teaspoon lemon juice (jiffy lemon or freshly squeezed)
half teaspoon vanilla essence

Large baking tray and non-stick sheet.

Preheat oven to 150C

Beat the egg whites until stiff with electric hand whisk on fastest setting (you should be able to turn the bowl upside down and they don’t fall out!)

Beat in a little sugar at a time, beating VERY well after each addition; By the time all the sugar is in, the mixture should be VERY stiff .

Add in the cornflour, lemon juice and vanilla essence and beat again to incorporate them.

Spoon the mixture onto greaseproof paper on the baking tray into as many meringues as you want, well spaced apart. (they rise and spread)

Cook in the oven at 150 degrees C for 1/2 hour. If making lots of smallish ones, bake for less time.

Turn out the oven and leave the meringues in the oven for a further half hour then remove onto cooling tray. . They should be crisp on the outside and chewy in the centre when done.
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Mar 2005
Triple Chocolate Muffins
by Goose • Sat 15 Aug 2009 14:04
Triple Chocolate Muffins

125 gms (4 oz) unsalted butter, chopped
100 gms (3.5 oz) plain dark chocolate, chopped
225 gms (8 oz) plain flour
1 level teaspoon bicarbonate of soda
40 gms (1.5 oz) cocoa powder
175 gms (6 oz) golden caster sugar
200 gms (7 oz) white chocolate, chopped into small “chips”
1 med egg
200 ml (7 fl oz) milk
150 gms pot natural yoghurt
1 teaspoon vanilla extract

Pre-heat oven to 190C, (170C with fan), mark 5 gas. (makes 14 large muffins or 36 small cases cakes)

Line a muffin tin with individual cake cases (if no such tin, use two paper cases for each muffin (for strength) and stand on large flat tray)

1) Melt the butter and chocolate in a heat-proof bowl over a pan of barely simmering water, making sure the base doesn’t touch the water. Mix together gently and leave to cool a little.

2) Put the flour into a large bowl and add the bicarb, cocoa, sugar, white chocolate and a pinch of salt. Stir it all together.

3) Beat together the egg, milk, yoghurt and vanilla in a jug.

4) Pour both the egg mix and the chocolate mix onto the dry ingredients then fold roughly together. Be careful not to over-mix the ingredients or the muffins won’t rise properly.

5) Divide the mixture among the prepared muffin cases and place in oven.

Bake muffins for 20 - 25 minutes and the smaller cases for a little less - testing with a wooden cocktail stick - until they are risen and springy.

Take out of the tin, still in their paper cases and allow to cool on a wire rack.

Keep in an air-tight container and eat within three days to retain freshness.

After this time, I place a muffin in a bowl, break it into four, microwave for 40 seconds then add a dollop of caramel ice-cream on top and it becomes a yummy dessert!!
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Mar 2005
Re: Cakes and biscuits
by Goose • Sat 14 Nov 2009 14:05
I am not especially fond of mince pies but if you like mincemeat and marzipan, you will enjoy this cake! We love it and I have to stop myself from keep making it. Gives a hint of Christmas too because of the mincemeat.

Mincemeat & Marzipan Teabread

200 gms / 8 oz SR Flour
100 gms / 4 oz cold butter cut into small pieces
85 gms / 3 oz light brown tightly packed sugar
100 gms / 4 oz marzipan cut into small cubes
2 eggs
300 gms / 10 oz mincemeat (if you don't have visiting friends to bring some over, Ecomarché sell it)
Demerara sugar for sprinkling / or 2 tbsp of flaked almonds

Preheat oven to 180C / gas 4

Line a loaf tin with greaseproof paper.

Tip the flour into a bowl, add the cold butter and rub until the mixture forms fine crumbs. Stir in the sugar and marzipan cubes.

In another bowl, lightly whisk the eggs then stir in the mincemeat. Stir this into the flour mixture until evenly combined.

Spoon into the prepared tin, smooth over and sprinkle Demerara sugar - OR flaked almonds lightly on the top

Bake for 50 - 60 minutes, checking with a skewer that it is cooked.

Allow to cool in the tin for 10 minutes then tip onto a wire rack to cool completely. Keep in an air-tight tin. Peel off the lining paper and cut into slices.

A day or so later, this is good with cream/ice cream or even condensed milk drizzled on top of a slice!.
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Mar 2005
Re: Cakes and biscuits
by maryr • Wed 05 Dec 2012 14:00
Boiled Fruit Cake

1lb(450g) dried mixed fruit(raisins, currants etc)
6oz(175g) butter
12oz(350g) sugar
1tsp mixed spice
1tsp bicarbonate of soda
1 x 432g tin pineapple pieces
12oz(350g) self-raising flour, pinch salt
3 eggs, size 3

Oven 325F/160C/Gas 3
8"(20cm) round cake tin, greased, base lined
Put the first five ingredients into a saucepan. Liquidise the pineapple with about half the juice then add to the saucepan and stir well. Bring to the boil over a medium heat and simmer for 3 minutes. Cool in the pan. Sift the flour and salt, add to the mixture. Beat the eggs lightly and add. Mix thoroughly. Pour into the prepared tin and bake for 11/2 - 2hrs.
Nov 2007
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