Simple Spotted Dick

Simple Spotted Dick

Simple Spotted Dick

Simple Spotted Dick
Spotted Dick
Print Recipe
Simple Spotted Dick
Servings Prep Time
6 people 15 min
Cook Time
2 hour
Servings Prep Time
6 people 15 min
Cook Time
2 hour
Simple Spotted Dick
Spotted Dick
Print Recipe
Simple Spotted Dick
Servings Prep Time
6 people 15 min
Cook Time
2 hour
Servings Prep Time
6 people 15 min
Cook Time
2 hour
Ingredients
Servings: people
Instructions
  1. Add all the dry ingredients, dried fruit, spice and butter into a bowl then mix together well.
  2. Add the milk and combine to form a soft dough.
  3. Place the mixture into a buttered pudding bowl of about 1 litre capacity then cover with foil.
  4. Bring a large saucepan of water to the boil then place a saucer in upside down to keep the pudding bowl off the bottom.
  5. Lower the pudding in and leave it to boil for 2 hours adding additional water as it evaporates.
  6. When cooked put the pudding onto a plate and serve with custard.
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Easy Fruit Cake

fruit cake

Easy Fruit Cake

fruit cake
Fruit Cake
Print Recipe
Servings Prep Time
8 15 min
Cook Time
1 hour
Servings Prep Time
8 15 min
Cook Time
1 hour
fruit cake
Fruit Cake
Print Recipe
Servings Prep Time
8 15 min
Cook Time
1 hour
Servings Prep Time
8 15 min
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Rub the butter into the flour until it looks like fine breadcrumbs, add sugar and dried fruit and mixed spice, if using
  2. Add egg and milk to make a soft dropping consistency.
  3. Put into lined 2 lb loaf tin or 6" round cake tin. Sprinkle demerara sugar over the top and pat down with the back of a spoon (this gives a nice crunchy top) and bake for approximately 1 to 1 1/4 hours in a preheated oven at 180 C / 160 C fan / Gas 4 until a skewer comes out clean.
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Foolproof sponge cake

Foolproof sponge cake in ellesmere port

Foolproof sponge cake

This is the perfect cake for celebrations . It is a stiff cake with a moist texture so perfect for carving and novelty cakes. Wonderful with jam and buttercream or just left and covered with marzipan/icing, this cake is so versatile you can pretty much do anything with it! It will never curdle and is so simple and never fails to always tastes perfect!

Foolproof sponge cake in ellesmere port
Foolproof sponge cake
Print Recipe
sponge cake
Servings Prep Time
12 people 15 min
Cook Time
1.5 hours
Servings Prep Time
12 people 15 min
Cook Time
1.5 hours
Foolproof sponge cake in ellesmere port
Foolproof sponge cake
Print Recipe
sponge cake
Servings Prep Time
12 people 15 min
Cook Time
1.5 hours
Servings Prep Time
12 people 15 min
Cook Time
1.5 hours
Ingredients
Servings: people
Instructions
  1. pre-heat the oven to 150 C / Gas 2. Grease and line (or grease and flour) a 20cm (8 in) square or round tin and set aside.
  2. Sieve flour into large mixing bowl, add all other ingredients and mix with electric mixer on slow speed until all ingredients are blended, then increase to fast speed and mix for another 2 or so minutes, when you have a smooth batter (it will be quite thick/stiff).
  3. Pour into already prepared tin, place in centre of oven and cook for about 1 hour 15 mins to 1 hour 30 mins; test with skewer if it comes out clean cake is done.
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Carrot cake

Carrot cake in Ellesmere Port

Carrot cake

carrot cake is a great way to get children to eat vegetables without even noticing. my creamy icing is lighter in fat than a traditional one, as it uses ricotta cheese.

Carrot cake in Ellesmere Port
Carrot cake
Print Recipe
Servings Prep Time
10 people 30 min
Cook Time
50 min
Servings Prep Time
10 people 30 min
Cook Time
50 min
Carrot cake in Ellesmere Port
Carrot cake
Print Recipe
Servings Prep Time
10 people 30 min
Cook Time
50 min
Servings Prep Time
10 people 30 min
Cook Time
50 min
Ingredients
cake
Orange ricotta icing
Servings: people
Instructions
  1. Preheat the oven to 180ºC (350ºF, gas mark 4). Grease a 20 cm (8 in) round deep cake tin and line the bottom with baking parchment.
  2. Sift the wholemeal and white flours and the cinnamon into a large bowl, tipping in any bran left in the sieve. Coarsely chop about two-thirds of the brazil nuts and stir into the flour with the raisins. Thinly slice the rest of the brazil nuts lengthways and set aside.
  3. In another bowl, beat together the sugar and oil with a wooden spoon until well combined. Beat in the eggs one at a time, then stir in the grated carrots and orange zest and juice. With a large metal spoon, carefully fold the carrot mixture into the flour mixture, just until combined. Do not overmix.
  4. Spoon the mixture into the prepared tin. Bake for 50 minutes or until risen and firm to the touch. Leave the cake in the tin for 5 minutes, then turn out onto a wire rack and peel off the lining paper. Cool completely.
  5. To make the icing, put the ricotta in a bowl, add the sugar and orange zest, and beat with a wooden spoon.
  6. When the cake is cold, spread the icing on top. Scatter over the reserved sliced brazil nuts, letting some stick up out of the icing at different angles. The cake can be kept, covered, in the fridge for up to 3 days.
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Banana cake

banana cake in Ellesmere Port

The easiest banana cake to make, just right for using up those very ripe bananas in the fruit bowl! I make this one in a loaf tin then you can cut slices and butter them for an after school treat.

banana cake in Ellesmere Port
Banana cake
Print Recipe
banana cake
Servings Prep Time
10 people 10 min
Cook Time
35 min
Servings Prep Time
10 people 10 min
Cook Time
35 min
banana cake in Ellesmere Port
Banana cake
Print Recipe
banana cake
Servings Prep Time
10 people 10 min
Cook Time
35 min
Servings Prep Time
10 people 10 min
Cook Time
35 min
Ingredients
Servings: people
Instructions
  1. Grease and line a 2lb loaf tin.
  2. Melt butter, sugar and vanilla in a saucepan over a medium heat
  3. Remove from heat and add the mashed bananas, mix well.
  4. Add the egg, mix well.
  5. Stir in the flour and the milk.
  6. Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked
  7. Bake at 170 C / Fan 150 C / Gas 3 for 35 minutes, or until a skewer comes out clean. Leave to cool and enjoy
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Jam Sponge Cake

jam sponge cake in Ellesmere Port

Jam Sponge Cake

The perfect party cake, a jam sponge is a traditional bake everyone will love.

jam sponge cake in Ellesmere Port
Jam Sponge Cake
Print Recipe
Servings Prep Time
10 slices 10 min
Cook Time
25 min
Servings Prep Time
10 slices 10 min
Cook Time
25 min
jam sponge cake in Ellesmere Port
Jam Sponge Cake
Print Recipe
Servings Prep Time
10 slices 10 min
Cook Time
25 min
Servings Prep Time
10 slices 10 min
Cook Time
25 min
Ingredients
Sponge
Filling
Servings: slices
Instructions
  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
  2. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 25 to 30 mins until golden and the cake springs back when pressed.
  4. Turn onto a cooling rack and leave to cool completely.
  5. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it.
  6. Spread the butter cream over the bottom of one of the sponges. Top it with jam and sandwich the second sponge on top.
  7. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
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