Recipes

Kiwi Muffins

These are delicious moist muffins. They are best eaten on the the day of baking, but will keep for two days if necessary. Alternatives to kiwi can be used, we have tried chocolate chips and glace cherries. These work but the muffins loose some of the moistness and so are not as good on the second day.

70g white flour
45 g whole wheat flour
85g fine polenta or medium oatmeal
2tsp baking powder (10g)
95g sugar
120ml vegetable oil
120 ml milk
2 eggs
190g (3) peeled and chopped kiwi fruit
  1. Preheat oven to 200°C or Gas Mark 6
  2. Line muffin tray with paper cups. (if no paper cups, you can grease and flour the tray, but they still tend to stick in my experience)
  3. In medium bowl mix together flour, oatmeal, baking powder and sugar
  4. In large bowl beat together the oil, milk and eggs, then gently stir in the chopped kiwi
  5. Add the flour mixture to the liquid and stir to a porridge-like consistency
  6. Spoon into the muffin tins, filling to about ¾ full
  7. Bake for 15-20 minutes until tops are golden brown

Tom's Mum's Soda Bread

1lb 4oz Wheatmeal (or Wholemeal Flour)
6oz Plain White Flour
3 tbsp Oat Bran
4oz Pinhead Oatmeal
1 tbsp Wheat Germ
1 tsp Salt
4 tsp Sugar
2 tsp Bicarbonate of Soda
1 tsp Cream of Tartar
1 tbsp Olive Oil
1 litre Buttermilk
  1. Mix in a bowl, should be consistency of cold porridge
  2. Put some pumpkin and sunflower seeds in the base of 3 loaf tins
  3. Spoon in the mixture and spread it into the corners of the tins.
  4. Put some seeds on top and smear them in on top too.
  5. Bake in a preheated oven for one hour gas mark 6 or 200c for conventional oven or fan oven at 180. After 20 minutes turn down the heat to 180 / 160 (fan).

Christmas Pudding

Dry Ingredients
4oz White Flour
12oz Bread Crumbs
8oz Raisins
8oz Currants
4oz Mixed Peel
2tsp Mixed Spice
4oz Chopped Almonds
8oz Sugar
7oz Grated Suet
 
Wet Ingredients
1 grated Apple
5 eggs
2 grated Lemon Rinds
1 Lemon Juice
 

Brandy/Sherry/Milk (of own choice)

  1. Mix the wet and the dry ingredients separately
  2. Add the wet ingredients to the dry ingredients and mix, adding Brandy/Sherry/Milk to make a concrete consistency
  3. Press into well greased pudding bowls
  4. Cover with greased paper, aluminum foil, and a cloth
  5. Steam for 24 hours

 

Note, the steaming can be in two phases, initially 12 hours, then store in a cupboard for 3+ months without removing the paper/foil/cloth covers. Then steam for the remaining 12 hours prior to serving. It is best to turn off the steamer an hour before serving to make it easier to turn the pudding out in one piece.

 

Seville Orange Marmalade

Fruit
6 Seville oranges
1 Jaffa Orange
1 lemon
Weigh these, and together they equal “w”
 
2x ”w” water (I actually use 1.5 x “w”)
2 x “w” sugar
  1. Peel fruit, and finely chop rind
  2. Chop fruit, keeping aside the pips
  3. Vigorously Boil the chopped fruit and rind with the pips (in a muslin sack) and the water for 1 hour
  4. Remove the pips and squeeze to extract as much of the “glue” as possible
  5. Add the sugar and continue to boil vigorously until sets on a plate  - about 30-45 min (I put a plate in the freezer, then when ready to test, get the plate out, drip on some marmalade, after cool, push the edge with a finger – if it wrinkles then it is set enough)
  6. Allow to cool slightly before pouring into hot jars (I put the jars and lids in the oven at 100°C for ~15 min)

Variations :

Ginger. Add a jar of crystallised ginger (chopped small, and including the syrup) at the same time as the sugar – slightly less sugar needed.

Whisky: Add a tablespoon of whisky to the jar just before pouring in the hot marmalade.

Lemon & lime: swap oranges for lemons (and/or limes). Note: this does not set as well because there are usually less pips, so either use less water, or boil for longer before adding sugar.

 

Lemon Curd

4oz Margarine or Butter

8oz sugar
2 lemons (grated rind and juice)
2 eggs
  1. Melt the margarine in a double boiler
  2. Add the sugar, grated rind and juice and stir until all the sugar is dissolved
  3. Add the beaten eggs and stir until it thickens
  4. Pour into two jars (makes ~ 1.5 lb) and refrigerate when cool

Note: it does not keep for very long, so probably Best-before 1 week, Use-by 2 weeks