April - Chocolate Brownies
Submitted by Mamie Bell
Cake tin needed: a 30 x 23 x 4cm (12 x 9 x 1½in) traybake tin or roasting tin 275g (10oz) butter, softened 375g (13oz) caster sugar 4 large eggs 75g (3oz) cocoa powder 100g (4oz) self-raising flour 100g (4oz) plain chocolate chips |
1. Preheat the oven to 180°C/Fan 160°C/gas 4. Cut a rectangle of non-stick baking parchment to fit the base and sides of the tin.
2. Grease the tin and then line it with the paper, pushing it neatly into the corners. 3. Measure all the ingredients into a large bowl and mix with a hand-held electric mixer until evenly blended. 4. Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it. Spread the mixture gently to the corners of the tin and level the surface with the back of the spatula. 5. Bake for 40–45 minutes, until the brownies have a crusty top and a skewer inserted into the centre comes out clean. Cover loosely with foil for the last 10 minutes if the mixture is browning too much. 6. Allow the brownies to cool in the tin and then cut into 24 squares. Store in an airtight tin |
March - Chocolate Crunch Cake
Submitted by Deirdre Thompson
February - Speedy Orange Cake
Submitted by Valerie McArdle
9" round cake tin Pre-heat the oven 300F, 160C Grease the tin 10ozs Self Raising Flour 8ozs Sugar 6ozs Margarine Grated Rind of 2 Oranges Juice of 1 Orange |
|
January - Date and Walnut Cake
Submitted by President Linda
Takes 1 hour 40 minutes, plus cooling time Serves 10-12 200g/8oz stoned dates, chopped 1 tsp bicarbonate of soda 100g/4oz butter, cut into pieces 280g/10oz self-raising flour, sifted 50g/2oz chopped walnuts 100g/4oz dark muscovado sugar 1 egg, beaten 2 tbsp. Demerara sugar |
Although a fast and easy recipe for tea, this loaf is best made a day or two in advance. |
Updated: 5th April 2021