These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1 - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an...
Now that Halloween’s over, thought I’d use the pumpkin I bought. I like to use the flesh in a cake or soup and to roast the seeds with a spice. You Need: 400g pumpkin flesh, grated, 200g plain flour, 1 tspn cinnamon and and 1 tspn mixed spice, 2 tspn baking powder, 3 eggs, 125g soft butter or margarine and 125g caster sugar Preheat oven 190C/ gas5. Grease and line a 20 cm round tin or a 900g loaf tin In a bowl mix together the flour, spices and baki g powder. In another bowl beat the fat and sugar till creamy. Add the eggs one by one and mix in, then add the flour and stir together. Add the pumpkin and fold Bake for 15 mins then turn oven down to 180C/gas 4 and bake for a further 30-35 mins. Cool on a wire rack. I decided to make a quick glacé icing and added a tspn of cinnamon to it. The cinnamon icing gives it a nice spicy kick. The actuelcake is very moist. Quite a soft texture. It was good with vanilla ice cream and my neighbour, as usual, put custard on his...
I recently picked up a book in a local charity shop about 'Food of the British Isles'.It's a compilation of recipes from restaurants and cooks. I was especially interested in the Cake Section, as I've been wanting to try some of the more unusual British cake and pudding recipes for some time. This one isn't very unusual, but thought I'd try it as it's called a Bakewell Pudding and not a Tart. In the book, the writer says says that a Pudding is made with puff pastry and the Tart with shortcrust. Is it that simple? I bet a lot of local people would disagree with this definition! The writer made her puff pastry from scratch, but I bought mine, butter of course! For the Pudding you need : 500g butter puff pastry, 3 tbspn raspberry jam, 150g butter, 150g caster sugar, 3 eggs plus a yolk, beaten, 150g ground almonds, zest of a lemon,2 tspn almond extract, 1 tbspn flaked almonds and some icing sugar to dust the top. Preheat oven 190C/gas5 ...
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