Almond Friands.

1 Cup Ground Almonds
2 Cups Icing Sugar
1/2 Cup Flour
180 Grams Melted Butter
5 Egg Whites
a drop or two of Almond essence (optional)
Tart fruit such as raspberries / plums etc

Preheat oven to 190º C.
Prepare friand tins - must be well greased.
Melt butter, and cool down a bit.
Beat egg whites until combined, and frothy, but not stiff.
Combine dry ingredients and add wet ingredients; fold, and put into friand tins.
Add a piece of fruit to the top of each mold, and bake in a hot oven for about 25 minutes.

Another Friand Recipe

150 grams butter, melted and cooled
150 grams pure icing sugar
50 grams rice flour
100 grams almond meal
4 egg whites
150 grams Tazziberries

Almond Friands with 3 Eggs

100g unsalted butter, melted and cooled
125g icing sugar, plus extra for dusting
25g plain flour
85g ground almonds
3 medium egg whites
1 unwaxed lemon, grated rind only
85g blueberries

Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.
Almond Cinnamon and Walnut Cake

160 grams butter
200 grams sugar
1 teaspoon vanilla extract
2 beaten eggs
125 grams ground almonds
160 grams self raising flour
½ teaspoon bicarbonate of soda
200 mlx thickened cream

Cream together 160 grams butter with 200 grams sugar and add 1 teaspoon vanilla and 2 beaten eggs, mixing well. Add 125 grams ground almonds, 160 grams self-raising flour, ½ teaspoon bicarbonate-soda, and 200 mls thickened cream and mix.
Place half of this batter into a buttered 23 cm torte tin. Mix together 150 grams chopped walnuts, 1 teaspoon cinnamon and 2 tablespoons sugar. Sprinkle half of this mixture over the half of the batter in the tin. Add the second half of the batter and then sprinkle on the second half of the walnut mixture. Using a pointed knife, cut a swathe in the mixture in the tin to marble it slightly. Do not let the knife slice through the batter at the edge of the cake or it will cook with a crack in it. Bake in a 350°F/ 180°C oven for approximately 1 hour or until a skewer comes out clean from the centre of the cake. Remove from the oven and let cool for 10 minutes. Remove the collar from the cake and spoon over the top and sides of the warm cake 1 ½ tablespoons sugar which has been mixed with the juice of half an orange.
This cake keeps well in an airtight tin for a week.
Almond Honey Slice


90 Grams Melter Butter
121 Grams Brown Sugar
155 Grams Plain Flour
70 Grams Ground Almonds

Almond Topping
125 Grams Butter
94 Grams Honey
200 Grams Slivered Almonds

Preheat oven to 170ºC
Combine the base ingredients and mix well. Press into a 20cm x 30cm Tin and bake for 12 minutes until browned.
For the topping, combine honey and butter in a saucepan, stir over heat until butter is melted, then simmer uncovered for 3 minutes until a light caramel colour. Stir in the nuts.
Spread base with the hot topping and return to the oven for about 15 minutes or, until golden brown. Cool in the pan.
Anzac Biscuits

100 Grams of Rolled Oats
a few chopped walnuts
75 Grams of Coconut
100 Grams of Flour
200 Grams Sugar
115 Grams Butter
50 Grams Golden Syrup
1 Teaspoon of Baking Soda
2 Tablespoons of Boiling Water

Put Oats into a bowl with Coconut, flour, sugar and walnuts.
Put butter in saucepan and add Golden Syrup - turn on heat and melt together.
Put baking soda into a cup, add boiling water and mix to dissolve the soda, then pour it into the mixture in the saucepan. Stir, then tip into the dry ingredients, and mix until it is a crumbly paste.
Drop heaped spoonfuls of mixture onto trays, leaving at least 3cm of space between each biscuit.
Bake one tray at a time for about 15 minutes in a 180ºC Oven until a dark golden colour
Banana Cake

125 grams butter
1 cup sugar
2 eggs, well beaten
1 teaspoon vanilla
2 tablespoons milk
1 teaspoon bicarbonate of soda
3 bananas, mashed
1 ½ cups self raising flour

Lemon Icing (Optional)

Preheat Oven to 180ºC.
Grease a deep 20cm round tin.
Cream butter and sugar until fluffy. Add eggs and combine.
Mix vanilla and milk (in which soda has been dissolved).
Add bananas.
Fold through flour mixing to an even consistency.
Pour into tin and bake for 35-40 minutes.

Lemon Icing.
1 dessertspoon butter
1 ½ cups icing sugar
lemon juice
Birthday Cake

1.5kg mixed dried fruit including sultanas, raisins, currants, cranberries
500g butter
385g brown sugar
8 eggs
1 tblsp golden syrup
4 tblsp blackcurrant jam
500g standard flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp mixed spice
1 tsp ground cinnamon
¼ cup brandy or rum
Place the mixed fruit in a large saucepan and cover with water. Bring to the boil and simmer for 5 minutes. Drain well, cool, cover and stand overnight.
Preheat oven to 150 C. Line a 24 cm squared cake tin with several layers of greaseproof paper.
Beat butter and sugar until smooth but not light and airy. Drop in eggs one at a time to incorporate. Do not be alarmed if mixture appears ‘split’. Add golden syrup and jam and mix in.
Sift the dry ingredients together. Add the flour mix and fruit mix in small batches, alternating between the two until all combined. Tip the batter into prepared tin.
Bake for 2 to 3 hours or until firm to the touch and skewer comes out clean. Pour alcohol over while still warm. Cool then store in an air tight container for two weeks to mature.
Pat's Blueberry & Bran Muffins
2 cups bran
1 cup flour
¼ cup raw sugar
pinch salt
1 cup blueberries
(Mix the above together)
melt 2 tbsp butter
4 tbsp golden syrup
1 cup milk
1 egg
1 tsp baking soda
(Combine the above 2 mixtures together)

Makes 12

Bake at 185º for 12 to 15 minutes
1 cup bran
½ cup self raising flour
½ tsp cinnamon
2 tablespoons raw sugar
pinch salt
½ cup blueberries
(Mix the above together)
melt 1 tbsp butter
2 tbsp golden syrup
½ cup milk
1 small egg
½ tsp baking soda
(Combine the above 2 mixtures together)

Makes 6

Bake at 185º for 12 to 15 minutes
Boiled Fruit Cake

500 g mixed fruit
2 x 275 g crushed pineapple with juice
125 grams butter, chopped
2 cups flour
1 tsp each baking powder and baking soda
2 eggs, lightly beaten
2 teaspoons almond essence
1 teaspoon yellow food colouring

Line an 18cm x 28cm baking pan with baking paper
Place dried fruit, sugar, pineapple and juice and butter into a pan
Bring to the boil, reduce the heat, and bubble gently for about 10 minutes. Remove the pan from heat and set aside to cool.
Preheat oven to 180ºC.
Sift the flour baking soda, and baking powder into the cooled fruit mixture, and stir in the beaten eggs, essence and colouring.
Bake for about 40-60 minutes , or until a skewer comes out clean.
Carrot Cake

220g Eggs (4)
450g Granulated Sugar
250g Champion or Elfin Standard Plain Flour
10g Baking Soda
5g Mixed Spice
5g Cinnamon
5g Salt
370g Oil
200g Grated Carrot
120g Walnut Pieces
135g Crushed Pineapple (from a tin, well drained)

105g Cream Cheese
90g Softened Butter
190g Icing Sugar (sieved)
1tsp Lemon Zest

Sieve the flour, baking soda, salt, mixed spice and cinnamon into a mixing bowl fitted with a beater. Add the eggs, brown sugar, granulated sugar, oil, grated carrot, walnut pieces and crushed pineapple to the mixing bowl. Beat on slow speed for one minute then scrape down the sides of the bowl. Beat for a further 2 minutes on medium speed. Pour the batter into a prepare 22.5 cm round loose bottom spring release cake tin. Ensure that you lightly grease the tin and then line the bottom and sides with baking paper. This is necessary to avoid over baking due to the long baking time required. Place directly into a preheated oven set at 150ºC and bake for 2 - 2½ hours. Check the cake is correctly baked by inserting a cake skewer in the center of the cake, if it comes out clean then the cake is baked. Allow to cool in the tin for 30 minutes, then remove from the tin and allow to cool completely. Remove the grease proof paper. Once the cake is cold, spread the cream cheese icing (see recipe below) on the top of the cake using a palette knife, ensure the icing is smooth and evenly spread. Sprinkle a ring of whole or pecan pieces on the top of the icing approximately 2cm from the edge of the cake.

For the Icing: Place the cream cheese, butter, icing sugar and lemon zest into a mixing bowl fitted with a beater. Beat on medium speed until the icing is white and fluffy. Use immediately or store in a covered bowl until required for 2 - 3 days.
Cheese scones
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2 cups of Flour
4 teaspoons of Baking Powder
3 cups of Grated Cheese - (doesn't seem to matter whether it's Tasty, Edam, or Mild cheese)
2 eggs
About 1 cup of Milk.

Turn oven onto the highest temperature.
Mix dry ingredients together.
Beat eggs & milk together & then mix with dry ingredients.
Put spoonfuls of mixture onto a tray which has baking paper on it.
Put trays into oven.
Turn the oven temperature off & fan-bake on.
Leave to cook for 10 minutes.
Cheeseless Cheese Cake

Cheat’s cake
115g plain sweet biscuits, crushed
½ cup (50g) desiccated coconut, toasted
175g melted butter
1 cup (250ml) thickened cream
340g Condensed milk
3½ limes, zest finely grated, 2 juiced
Finely shredded kaffir lime leaves, to garnish

Devilish chilli lime syrup
¼ cup (55g)caster sugar
2 limes, juiced
2 long red chillies, seeds removed, very finely diced

For the cake, line a 20 x 30cm lamington pan with baking paper, leaving 2cm excess, overhanging at the top.
Combine biscuits, coconut and melted butter in a bowl. Press mixture firmly into the base of the pan. Refrigerate until firm.
Meanwhile, using an electric mixer fitted with a paddle attachment, whip cream to soft peaks, then carefully transfer to a large bowl, taking care not to knock out too much air.
Whip condensed milk until thickened, then fold through lime juice and zest.
Gently fold cream into condensed milk mixture until just combined, then pour into pan over crumb base and evenly smooth the surface. Refrigerate for at least 3 hours or until firm.
Meanwhile, to make the devilish chilli lime syrup, place sugar, lime juice and chilli in a small saucepan over medium-low heat, and bring to a simmer. Cook for about 5 minutes until thickened slightly, stirring to dissolve sugar. Remove from heat, transfer to a bowl, and refrigerate to cool completely.
To serve, remove cheat’s cake from pan, scatter with shredded lime leaves and drizzle with syrup. Cut into small squares to serve.
Chinese Chews

1 cup brown sugar
2 eggs
1 teaspoon vanilla essence
teaspoon salt
190 grams flour
1 teaspoon baking powder
¾ cup chopped dates
¾ cup chopped preserved ginger
¾ cup walnuts
½ cup rolled oats
75 grams melted butter

Beat eggs and sugar, add rest of ingredients, then add melted butter.
Cook in Sponge roll tin in moderate oven for 30 minutes.
Chocolate Chunk Cookies

2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp vanilla
115g chopped Nestle White Chocolate Bits
115g chopped Nestle Dark Chocolate Bits
115g chopped Nestle Milk Chocolate Bits
225g butter
1 cup sugar
½ cup brown sugar
1 egg
1 egg white

Whisk dry ingredients together. Beat butter and sugars together, and the eggs and vanilla.
Add flour on low speed to two batches.
Add chocolate.
Roll into balls and press onto oven tray.
Bake at 350ºF
Chocolate Brownies
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250 grams butter
500 grams sugar
6 eggs
250 grams chocolate bits or small buttons
250 grams Walnut Pieces
190 grams flour
60 grams cocoa, preferably Dutch

Preheat oven to 170ºC

Sieve flour and cocoa onto greaseproof paper.
Cream butter and sugar.
Add eggs one at a time, beating until well incorporated.
Fold in chocolate, then add flour and cocoa mixture.
Add walnuts and mix thoroughly.
Turn out onto a greased high sided baking tray lined with greaseproof paper and smooth out with a spatula.
Bake for 40-50 minutes. When the brownie is ready it should be just a little gooey in the centre.
Chocolate Eclaires

For the pastry
75g butter, diced
200ml water
100g strong plain flour
3 free-range eggs, beaten
For the cream 250ml double or whipping cream

For the chocolate icing
100g caster sugar
100ml water
50g dark chocolate
25g unsalted butter

Heat the oven to 220ºC. Place the butter, water and a pinch of salt in a medium saucepan over a low heat. Stir occasionally with a wooden spoon as the butter melts.

Meanwhile, sift the flour into a small bowl.
When the butter has melted, turn up the heat and bring the mixture to the boil. Switch off the heat and quickly tip the flour into the saucepan. Immediately beat the flour into the liquid with the wooden spoon to mix all the ingredients together. Stop beating when the mixture swells into a smooth dough that comes away from the sides of the saucepan. This should take only a few seconds.
Let the mixture cool for 3-4 minutes.
Pour in a little of the beaten egg into the flour mixture and beat it in well. Keep adding and beating in the egg, a little at a time, until the dough looks thick, smooth and shiny and still holds its shape well. You may not need the last two or three tablespoonfuls of egg if your eggs are large.
Spoon the mixture into a freezer bag (you'll need to scrape it out of the pan with a plastic spatula). Fold down the top of the bag to squeeze the dough to the bottom. Snip off one of the bottom corners of the bag to give you a hole about 1cm long.
Line two flat baking sheets with baking parchment. Squeeze the mixture into chipolata-sized sausage shapes on to the parchment, allowing about 4cm between each one (they will at least double in size in the oven). You should be able to make about 12.
Wearing oven gloves, place the baking sheets in the oven and bake for about 30 minutes. Take the éclairs out when they are puffed up, golden brown all over, and feel hard when you poke one with a knife.
They should be dark. If you undercook them the steam will soften the eclairs and they will collapse.
Leave them to cool and dry out on a wire rack.
Whip the cream in a small bowl until it is just thick enough to hold its shape. Place it in the fridge while you make the chocolate icing.
For the icing, place the sugar and water in a small saucepan over a low heat. Heat gently, stirring all the time with a wooden spoon to dissolve the sugar. Bring to the boil and boil fast for three minutes. Switch off the hob and wait for a few minutes for the syrup to cool down (you can speed this up by dipping the base of the pan in a bowl of cold water if you like). Meanwhile, break up the chocolate and cut the butter into chunks.
When the syrup is very warm, rather than very hot, add the chocolate and butter. Stir until both have melted and blended to a smooth, glossy sauce. Leave to cool, stirring occasionally. When the sauce starts to thicken, it's ready to ice your éclairs.
When the buns are cool, use a teaspoon to fill the inside of each éclair with whipped cream (you may need to enlarge the slit you made before). Then take a different teaspoon and smear the chocolate icing generously over each éclair. Leave the éclairs on the wire rack until the icing has set. In the unlikely event that you're not going to eat them straight away, you can put them in the fridge for a few hours.
Chocolate Oat & Orange Cookies

125g butter, softened
125g white sugar
100g brown sugar
1 egg
1 tablespoon milk
1 tablespoon orange marmalade
125g flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon finely grated orange zest
160g rolled oats
120g chocolate chips
Dark chocolate, melted, for decoration

Preheat oven to 180°C. Cream butter with white and brown sugars then beat in egg, milk and marmalade. Sift over flour, baking powder, baking soda and ginger and mix in. Stir in orange zest, oats and chocolate chips. Roll tablespoon-sized quantities of the mixture into balls and place on lined baking trays, allowing space to spread. Bake the cookies until lightly golden, about 10 minutes. Cool slightly then transfer to racks to cool completely. If desired, decorate some or all of the biscuits with a drizzle of melted dark chocolate. Store in an airtight container.
Chocolate Shortbread

1½ cups self-raising flour
2 Tablespoons Cocoa
180 Grams Butter, chilled
¾ Cup Sugar
2¼ Cups desiccated coconut
extra 2 Tablespoons of Butter
1½ Cups Icing Sugar
1 Teaspoon Vanilla Sugar
2-3 Tablespoons Milk

Preheat oven to 160ºC.

Lightly grease and line a 20 x 30 cm baking tin.
Sift Flour and 1½ tablespoons of cocoa into a bowl, and grate butter over the surface, and stir through. Add sugar, and 1¼ cups of coconut.
Press into base of pan.
Bake for 15 minutes, or until firm.
Melt an extra 2 tablespoons butter; add the icing sugar, remaining cocoa and remaining coconut. Stir in vanilla and enough milk to make a spreading consistency. Spread over slice while still warm, then allow to cool.
Cut into 18 pieces.
Chocolate Viennese Torte
Stacks Image 922
100 grams hazelnuts, finely chopped
100 grams nice biscuits, finely ground
6 eggs (No 7 size), separated
150 grams caster sugar
300 grams dark chocolate
½ cup cream
150 ml chunky marmalade or apricot jam
150 ml brandy
extra chocolate or hazelnuts to serve

Preheat oven to 180ºC. Line the base and sides of a 25cm springform cake tin with baking paper.
Mix the nuts and biscuits together.
In a separate bowl, whisk the egg yolks with 120 grams of the sugar until pale.
In a separate bowl whisk the egg whites with the remaining 30 grams of sugar until soft peaks form. Finely grate 100 grams of the chocolate. Fold the grated chocolate into the egg yolk mix followed by a quarter of the egg whites.
Fold a of the biscuit mix and ¼ of the egg white mix into the egg yolk mix. Repeat with the remaining biscuit and egg white mixtures until all is combined.
Pour into the prepared cake tin and bake for 40 minutes or until the cake is firm to the touch and just coming away from the sides. Remove from the oven and allow to cool in the tin for 15 minutes. Release the springform sides from the cake and cool on a cooling rack for a further 30 minutes.
Meanwhile, to make the chocolate ganache, coarsley chop the remaining chocolate. Heat the cream in a small saucepan - don't allow it to boil - then add the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside to cool. It is ready to use when it just holds its form when you scoop out a spoonful.
Remove the base and the baking paper from the cake, then place on a cutting board. Cut into thirds horizontally, so you have three rounds.
Place the bottom layer on your serving plate. Mix the marmalade and 6 tablespoons of brandy together. Spread half the mixture over the bottom layer of the cake then top with the middle layer of the cake. Spread with the remaining marmalade mixture then top with the final cake layer. Sprinkle with the remaining brandy then ice with the chocolate ganache.
Decorate with Roasted Hazelnuts or shaved chocolate.
The cake can be eaten straight away, or the brandy flavour mellows after a day or two.
Christmas Cake

225g sultanas
225g raisins
110g mixed candied peel, chopped
75g Dates, stoned and chopped
75g Dried apricots, chopped
50g currants
25 g crystallised Ginger, finely chopped
125 ml brandy or Irish whiskey
275g Butter, softened
275g light brown sugar
5 Eggs
1 tsp orange zest, finely grated
50 g ground Almonds
275g plain flour
1 tsp Mixed spice
1 tsp ground Cinnamon
1 tsp freshly grated Nutmeg

For the almond paste
450 g ground Almonds
450g caster sugar
1 Egg
2 tbsp brandy or Irish whiskey
couple of drops of almond essence
icing sugar, for dusting

To brush on the cake
1 small egg white, lightly beaten
2 egg yolks

Place the dried fruit and crystallised ginger in a bowl. Pour over the brandy or whiskey and allow to soak for at least 2 hours.
Preheat the oven to 150C/gas mark 2. Line a 23cm (9in) diameter cake tin, or 20cm x 20cm (8 x 8in) square cake tin, with greaseproof paper. Wrap a collar of brown paper arond the outside - this helps prevent the cake from drying out.
Cream the butter in a large bowl until soft. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well between each addition. Stir in the orange zest and ground almond, sift in the flour and spices and fold in gently. Fold in the dried fruit and any brandy or whiskey left in the bowl.
Transfer the mixture to the prepared cake tin. Bake for 2 1/2 - 3 1/4 hours (a round tin will take longer), until a skewer inserted into the middle of the cake comes out clean.
Cover the cake, while still in the tin, with foil and allow to cool. Once cooled, remove the cake from the tin and keep covered in foil until you are ready to cover with almond paste.
To make the almond paste, preheat the oven to 220C/gas mark 7. Mix the ground almonds and sugar together in a bowl. In another bowl, beat the egg, add the brandy or whiskey and almond essence, then add as much of the mixture to the dry ingredients until you achieve a stiff paste - you may not need all the egg. Turn out the almond paste onto a work surface dusted with icing sugar, and gently knead until smooth.
Remove the foil and greaseproof paper from the cake. On a work surface dusted with icing sugar, roll half the almond paste until it is about 1cm (1/2in) thick. Brush the top of the cake with the lightly beaten egg white and turn the cake upside down onto the almond paste. Cut around the edge of the cake, then turn the cake the right way up with the lid of the almond paste attached to the top.
Measure the circumference of the cake with a piece of string. Roll out two long strips and almond paste and trim both edges to the height of the cake with a palette knife. Brush the cake and one side of almond paste lightly with the egg white and press the strip carefully against the side of the cake, making sure there is no overlap. Smooth the join by rolling a water glass along the strip, and rub the cake well with your hand to leave a flat, even surface.
Carefully place the cake on a large, oiled baking tray. Roll out the rest of the almond paste to around 5mm (1/4in) thick. Use festive cutters (for example, star, heart, holly or Santa) to cut out shapes. Brush the whole surface of the cake with the beaten egg yolks and stick the shapes on top and around the sides. Brush lightly with egg yolk over the top.
Bake the cake for 10-20 minutes, until golden and toasted (not too close to the top of the oven or the cake will discolour). Remove from the oven, cool, then transfer to a serving plate.
Claire's Shortbread

225g plain flour
75g caster sugar
1 vanilla pod
150g unsalted butter, at room temperature
50g granulated sugar, for dusting

Preheat the oven to 180C/350F/Gas Mark 4. Sift the flour into a large mixing bowl and add the caster sugar. Using a sharp knife, slit the vanilla pod open lengthways and scrape out the seeds with the tip of the knife. Add the seeds to the bowl, along with the butter. Using your fingertips, rub the butter into the dry ingredients. As the mixture begins to come together, use your hand to help it form a dough (alternatively, you could use an electric mixer with the paddle attachment on a low speed to make the dough). Shape the dough into a ball and flatten it slightly. Roll out on a lightly floured surface to about 1cm/1/2 inch thick. Cut into 15 oblongs and place them on a baking sheet lined with baking parchment. Bake for 15 minutes, then turn the baking sheet around and continue baking for 10 minutes, until the shortbread is golden brown. Remove from the oven and dust with an even coating of granulated sugar. Leave on the baking sheet to cool.
Coffee Cake

2/3 cup Grape-seed oil
1 ¼ cups firmly packed brown sugar
1 cup EasiYo natural yoghurt
2 eggs
1 tbsp finely ground Gravity coffee beans
3 tbsp strong Gravity coffee
½ cup coarsely chopped walnuts
2 cups plain flour, sifted
2 tsp baking powder

75g Rolling Meadow butter, softened
1 ½ cups icing sugar, sifted
2 tbsp hot strong Gravity coffee

Heat oven to 180°C / 160°C fan bake. Well grease a 22cm bundt or ring cake tin.
In a bowl, beat oil, sugar, yoghurt, eggs and coffee together. Fold in walnuts, flour and baking powder until just combined.
Pour mixture into prepared tin and smooth the surface. Bake for 50 minutes or until a skewer inserted comes out clean. Cool in tin then turn out onto a plate.
To make the icing, place all ingredients in a bowl and beat until pale and creamy. Spread icing over cake.
Easy Fruit Loaf

1 cup sultanas
1 cup mixed fruit
1 cup boiling water
2 Tbsp of canola or other flavourless oil
½ cup white sugar
¼ cup packed brown sugar or extra white sugar
1 ½ tsp each of cinnamon and mixed spice
1 ½ cups plain flour
1 tsp baking powder
½ tsp baking soda

Put all the prepared fruit in a pot, pour the boiling water over it, add the oil, and leave it to stand. Measure all the remaining ingredients into a bowl large enough to hold everything. Mix them together thoroughly with a whisk or with dry fingers.
Line the loaf tin with two strips of baking paper, one going crosswise, and the other lengthwise.
Tip all of the cool liquid and fruit mixture into the well-mixed dry ingredients. Using a spatula or silicone stirrer, gently fold everything together. The mixture should be just firm enough to drop from the stirrer. If necessary add one or two spoonfuls of water, orange or apple juice, or a little extra flour. DO NOT BEAT OR OVER-MIX.
Spoon the mixture into the prepared loaf tin and level the top.
Bake for 45 - 60 minutes or until a skewer in the centre comes out clean. Cool completely before wrapping in cling film and refrigerating. Leave overnight before cutting with a sharp serrated knife. The loaf is best eaten in 8 - 10 days.
*For best results use 1 cup of raisins or sultanas and a second cup of a mixture of chopped dates and other finely chopped dried fruit such as dried mango dried apricots, dried pineapple, etc.
Edmonds Cheesecakes

200 g flaky pastry
3 tablespoons raspberry jam, approximately
125 g butter, softened
1/2 cup sugar
1 cup Edmonds plain baking flour
1 teaspoon Edmonds baking powder
2 eggs, beaten

On a lightly floured board roll out pastry to 2 mm thickness
Cut out rounds, using a 7 cm scone or biscuit cutter and use to line patty tins
Place 1/2 teaspoon of jam into each pastry case
In a bowl cream butter and sugar until light and fluffy
Sift flour and baking powder together
Add to creamed mixture alternately with the eggs
Stir to mix
Drop large spoonful of mixture onto each pastry case
Bake at 200°C for 15-20 minutes or until cooked

Makes 20
Eggless Fruit Cake

1250 grams mixed fruit
6 oz sherry
1 cup honey
250 grams butter
2 tbsp golden syrup
500 grams flour
1 cup boiling milk
1 tsp baking soda

Soak fruit in the sherry overnight.
Preheat oven to 200ºC
Next day, dissolve next three ingredients together and add to the fruit.
Add the flour, then the baking soda dissolved in the milk.
Put into a 23 cm lined tin. Use a spatula and some water to get it nice and shiny.
Turn oven down to 130ºC, and bake the cake for 3 hours.
Allow to cool in oven overnight.
English Fruit Cake
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3 cups plain cake & pastry flour (426gm)
1½ tsp baking powder (8ml)
3/4 tsp salt (4ml)
1/4 tsp ground nutmeg (1.5ml)
2¾ cups sultana raisins (400gm)
1½ cups mixed peel (375gm)
1 cup glacé cherries, chopped (250gm)
1/4 cup dried cranberries (65gm)
3/4 cup raspberry jam
1 cup white sugar (240gm)
1¼ cups butter, softened (312gm)
5 large eggs (at room temperature)

Preheat the oven to 300°F (150°C) Note: if using Fan Bake, reduce temperature to 130ºC
Line an 8¼" (20 cm) round springform pan with parchment paper. (method)
Sift together the flour, baking powder, salt and nutmeg and mix.
(I find that cake and pastry flour always need sifting)
Combine the sultanas, mixed peel, cherries, cranberries and jam in a large bowl and mix well to ensure all the fruit is coated.
In a large bowl beat the butter with the sugar using an electric mixer at medium speed, until light and fluffy, add the eggs, one at a time, beating each in separately to avoid curdling. (a slight dash of flour will remedy this if it should happen)
At low speed, gradually add the flour mixture and beat until well-combined.
Stir in the fruit mixture, using a wooden spoon and mix well.
Pour the mixture into the baking pan and smooth the top with a spatula.
Bake on a baking sheet on the lowest rack of the oven for at least 2½ - 2¾ hours until a skewer inserted in the cake comes out clean. Cover the top of the cake with a disk of parchment paper if it is browning too much.
Allow to cool for at least 30 minutes before removal from the pan.
As with most fruit cakes, this cake improves in flavour a couple of days after baking.
Fruit and Nut Loaf

1 cup brown sugar
1 cup water
1 cup dried fruit, cut up (fruit mix works fine)
½ cup nuts, chopped
1 tbsp. butter
½ tsp. salt
1 tsp. baking soda
1 egg, beaten
2 cups all-purpose flour

In a saucepan, mix together the first 6 ingredients. Stir over medium heat until butter melts. Set aside to cool.
When cooled, stir in soda, then eggs, then flour. Bake in a greased 9 x 5 x 3 loaf pan at 350 degrees for about 1 hour, or until done. Cool on a rack.
Fudge Cake

100 gr butter
100 gr sugar
1 tbsp Cocoa
1 egg
1 packet wine biscuits

Crush the wine biscuits with a rolling pin. Important that some are left in big pieces.
Add butter to pot and get it mostly melted, then add the sugar and cocoa.
Make sure that the mix is not too hot, then add the egg and the crushed Wine Biscuits.
Press into a greased tin. Ice while warm with chocolate icing.

(Courtesy Mrs Crammond.)
Ginger Crunch

125 Grams Butter
125 Grams Sugar
200 Grams Flour
1 Teaspoon Ginger
1 Teaspoon Baking Powder

Cream butter and sugar, add sifted dry ingredients. Knead well and press into a greased shallow tin. Bake 20 to 25 minutes at 190°C.

Put into a saucepan
4 Tablespoons butter
8 Tablespoons Icing Sugar
4 teaspoons of Golden Syrup
2 teaspoons of Ground Ginger
Heat until melted then pour over the base while hot. Cut into squares before it gets cold.
Ginger Gems

Put gem irons into a 230ºC oven to preheat while you mix the following.

150 Grams Flour
50 Grams Sugar
2 Teaspoons Ground Ginger
½ Teaspoon Cinnamon
½ Teaspoon Salt
1 Teaspoon Baking Soda
60 Mls Milk
1 Egg
150 Grams Golden Syrup
15 Grams Butter

Sift Flour, sugar and spices into a bowl.
Dissolve baking soda in milk
Whisk egg until light and fluffy for 30 seconds
Heat golden syrup gently in a small saucepan then add the butter and stir to melt it.
Working quickly, tip golden syrup into flour and mix with wooden spoon - the mixture will be quite dry. (Don't try to combine it all). Tip in the egg, mix again, then add the milk, and stir until a soft dropping consistency.
Take gem iron out of oven, and add about a ½ teaspoon of butter into each space. The butter should sizzle gently but not burn.
Using a tablespoon, spoon the mixture into the buttered spaces.
Bake for 10-12 minutes.
Remove from oven and leave for a couple of minutes, then tip them out onto a cooling rack.
Ginger Nuts

6 oz flour

1/2 tsp.baking powder
pinch salt
3oz butter or margarine
1/4 tsp baking soda
3oz golden syrup (warmed)
2 tsp ground ginger
3oz soft brown sugar
1 tsp mixed spice
1 tablespoon finely chopped mixed peel or the finely grated rind of one lemon.

Sift all dry ingredients together in bowl, rub in butter, stir in sugar and peel then add the warmed syrup. Mix well.

Place walnut sized pieces on a greased tray and bake in a preheated oven at (160°C ) for about 20 minutes. Allow to cool slightly on tray before lifting onto a wire rack.

Makes 18

Cook in a slow oven allows them to dry out.
Hazelnut and Aniseed Fregolata

1 cup hazelnuts, roasted and roughly chopped
½ cup finely chopped dried figs
1 cup plain flour
½ teaspoon sea salt
½ cup caster sugar
½ cup brown sugar
½ teaspoon aniseed
3 egg yolks
3-4 tablespoons cream
25cm x 25cm shallow baking tray

Grease and fully line the baking tray with baking paper or non stick foil, bringing the paper up the sides of the tin.
Preheat the 170 deg C.
Put all the ingredients except the egg yolks and cream in a large bowl. Using your fingertips, toss everything together so the figs are well coated in the flour and not stuck together.
Combine the egg yolks and three tablespoons of the cream together and tip onto the dry ingredients.
Use a fork to combine together to make a damp, crumbly mixture and only add the extra cream if necessary. Don’t mix to a firm dough!
Press the mixture into the tin to 1cm thick. Bake for 20-22 minutes until golden brown, turning the tin for even browning.

To Serve:
Dust with icing sugar and break into large pieces. Suggestion: Serve with a fig and honey ice cream. The fregolata will keep in an airtight container for 3 days
Highlander Biscuits

125g (4oz) butter
50g (2oz) sugar
1 tbsp sweetened condensed milk
1/2 tsp vanilla essence
175g (6oz) flour
1 tsp baking powder
50g (2oz) chocolate chopped

Cream butter and sugar. Beat in Condensed Milk and essence. Work in sifted ingredients. Roll into balls. Press with a fork. Bake in 180ºC Oven for 12-15 minutes
Jan’s Sultana Cake

1 lb Sultanas
8 oz Butter
3 Eggs
12 oz Castor Sugar
12 oz Flour
1 tsp Baking Powder
Almond Essence / Vanilla Essence to tase

Boil Sultanas for 8 minutes in water; drain, and add butter.
Beat Eggs and Sugar. Add Sultanas, then flour etc.
Bake for 1¾ - 2 Hours in a moderate oven
Kate’s Cake

400 grams mixed Fruit
1 Cup Sugar
2 Teaspoons Mixed Spice
1 Teaspoon Baking Soda
4 oz Butter
1 Cup Water
1 Lightly beaten Egg
1 Cup Self Raising Flour
1 Cup Plain Flour
Lemon & Rum Essence

Put the 1st 6 ingredients into a Saucepan, and boil together for 5 minutes.
Remove from heat and allow to cool.
Add the lightly beaten egg, then the 2 flours and essences.
Bake in a 150º Degree Oven for 1½ Hours.

NOTE: If no self raising flour, use 2 cups of Plain flour and 1 Teaspoon of Baking Powder.
Lemon or Orange Cake

2 oranges ( or 6 whole lemons - to yield 380 grams of pulp )
250g ground almonds
1 ¼ cups sugar
6 eggs
1 teaspoon baking powder
Cover two whole oranges with water in a pot. Bring to the boil then
reduce to a simmer for l hour. Drain and, when cool enough to handle, cut
oranges into quarters and remove pips.
Preheat oven to l75°C. Line and grease a 23cm cake tin.
Beat eggs and sugar on high speed until light and fluffy.
Beat in the Lemon pulp. then and the ground almonds to which the teaspoon of baking powder has been added,

Pour into prepared cake tin and bake for 40 minutes. Leave cake to cool
in tin.

Optional topping for orange cake
Put ½ cup sugar,½ cup water, 2 whole cloves and peel of ½ an orange
in a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes
until slightly syrupy. Remove peel and cloves.
Preheat oven to l80°C. Slice ½ an orange into thin slices and arrange
on an oven tray lined with baking paper. Brush with a little syrup and bake
for 15 minutes, turning and brushing with more syrup once. Remove from
oven and allow to cool on tray. Store in a container, separated by sheets of
baking paper.
Arrange a few glazed orange slices on top of cake and drizzle with the syrup
Neiman Marcus Cookies
115 grams butter
250 grams sugar
100 grams brown sugar
½ tsp Vanilla
1 Egg
125 grams Flour
1 ¼ cups blended* oatmeal
½ tsp Soda
175 grams chocolate chips
¼ tsp Salt
57 grams grated chocolate
½ tsp baking powder
¾ Cup Chopped Nuts (any variety)

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, and soda. Add Chocolate chips, Hershey Bar and Nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees F.

Makes about 24 cookies
Neiman Marcus Cookies (original Recipe)

2 Cups Butter
4 Cups Flour
2 tsp Soda
5 Cups Sugar
5 Cups blended* oatmeal
24oz Chocolate chips
2 Cups Brown Sugar
1 Tsp Salt
1 8oz Hershey Bar (grated)
4 Eggs
2 tsp Baking Powder
2 tsp Vanilla
3 Cups Chopped Nuts (any variety)

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, and soda. Add Chocolate chips, Hershey Bar and Nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees F.

Makes 112 Cookies

Recipe can be halved.
Net Nanny’s Christmas Cake

1 lb Brown Sugar
1 lb Butter
1 lb 2 0z Flour
1/2 lb Almonds
1/2 lb Cherries
1/2 lb Peel
1 1/2 lb Currants
1 1/2 lb Sultanas
1 lb Raisins
10 Eggs
1/2 Cup Brandy
4 Teaspoons Nutmeg
3 Teaspoons Mixed Spice
2 Oranges - Peeled and Grated with the Juice (exclude pith)

Presoak Fruit in Brandy (Overnight)

Cream butter and sugar. Add Eggs one by one. Add fruit alternately with small amounts of Flour.
Bake for 4 hours at 140 degrees Celcius, then turn oven off and leave in oven for a further 2 hours (i.e., in oven for a total of 6 Hours.
Do not open oven door
Peanut Clusters
Stacks Image 1691
125 grams butter
125 grams sugar
1 egg
½ teaspoon vanilla essence
1 teaspoon baking powder
1 cup roast peanuts
180 grams flour
2 desertspoons cocoa powder

Cream butter and sugar, add egg yolk and vanilla. Lastly add dry ingredients.
Bake in moderate oven for about 20 minutes.
Pecan Marsala Cake

4 large eggs, separated, plus 1 large egg white
140g caster sugar
200g pecan nuts
4 heaped tablespoons breadcrumbs (from a gluten-free loaf)
½ heaped teaspoon cream of tartar
Marsala icing:
150g butter, softened
240g gluten-free icing sugar, sifted
3 tablespoons Marsala
Pecan halves, to decorate.

Preheat oven to 190°C. Grease and line two 20cm round baking tins.
Put the 4 egg yolks and sugar in a food processor and beat until pale and creamy. Add nuts and blend until finely chopped. Add breadcrumbs and briefly mix. Transfer mixture to a large bowl.
In another bowl, beat the 5 egg whites with the cream of tartar to stiff peaks. Stir 2 tablespoons of the egg white mixture into the pecan mixture to loosen it then gently fold in the remainder.
Divide the mixture between prepared tins and bake 25 minutes or until firm to the touch. Cool in tins about 20 minutes then turn out on to a wire rack. Peel off paper and leave to cool completely.
Icing: Beat butter, icing sugar and Marsala together until light and fluffy.
Place 1 cake on a plate and spread with about a third of the icing. Top with other cake and spread remaining icing all over; swirl with a knife and decorate with pecan halves. Chill for about 1 hour before cutting.
Serves 8
Pistachio and Apricot Cake

800 grams apricots (approximately 10) or ( 2 tins of well drained 400g cans of apricots)
200 grams butter
1 ¼ cups caster sugar
1 tsp vanilla
5 eggs
2 cups self raising flour
½ cup pistachio nuts

Preheat oven to 190ºC.
Spray a 23cm spring form tin with non-stick cooking spray.

Place apricots in a large bowl. Cover with boiling water. Wait for 2 minutes, then drain and peel off the skins. Halve and discard stones, then cut again into quarters.
Beat the butter and sugar together until pale and creamy. Add the flour and stir through the apricot pieces. Pour the mixture into the prepared tin and sprinkle the surface with the pistachio nuts. Bake for 55 to 60 minutes until firm in the centre.
Leave in the tin for 10 minutes, then carefully remove and cool on a wire rack.
Prune Cake

250 grams pitted prunes chopped
1cup water
60 grams butter, softened
1cup sugar
3 eggs
3/4 cup plain flour
½ teaspoon cinnamon
½ teaspoon ground allspice
1tsp baking soda

Put prunes in saucepan with water , bring to boil.
Boil for one minute.
Drain prunes and reserve liquor leave to cool.
Beat sugar and butter for 1 minute, add eggs whisk on high speed for 5 minutes.
Add drained liquor , flour, spices and sifted baking soda.
Stir to combine, fold in chopped prunes and bake 160ºC for fan bake or180ºC for normal oven for 40 to 50 min check at 40 min .
Rainbow Cake
Stacks Image 976
330 grams (3 cups) all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
525 grams (2 1/3 cups) sugar
5 large egg whites, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups milk, room temperature
Red, orange, yellow, green, blue, and purple gel food coloring
For the Frosting:
3 cups (6 sticks) butter, room temperature
6-8 cups powdered sugar
6 tablespoons milk
4 teaspoons vanilla extract

Preheat oven to 350 degrees.
Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line the bottom of each cake pan with parchment paper; brush again and set aside.
In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar. Slowly add the egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
Divide batter evenly between six medium bowls. Add enough of each colour of food colouring to each bowl, whisking, until desired shade is reached. Transfer each colour to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the centre of each cake comes out clean, about 12-15 minutes (working in batches if necessary).
Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
For the Frosting:
Cream the butter. Mix in 6 cups of powdered sugar. Add the milk and vanilla extract. Then if necessary, mix in more powdered sugar, adding it 1/4 cup at a time until you reach desired consistency.
Assemble the Cake:
Using a serrated knife, trim tops of cakes to make level if necessary. Place three or four strips of parchment paper around the perimeter of your serving plate or lazy Susan. Place the purple layer on the plate. Spread the frosting over the layer with small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting. Refrigerate until set, about 30 minutes.
Using an offset spatula, cover the cake again with the remaining frosting.

This recipe is from
Red Velvet Cake

2 cups all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoons unsweetened, cocoa powder
2 cups sugar
1 cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoon of vanilla extract
1-2 oz. red food coloring
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee (don’t skip this ingredient)

Preheat oven to 325.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
Stir in the coffee and white vinegar.
Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
Generously grease and flour two round, 9 inch cake pans with shortening and flour.
Pour the batter evenly into each pan.
Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
Let cool on a cooling rack until the pans are warm to the touch.
Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
Remove the cakes from the pan and let them cool.
Frost the cake with cream cheese frosting when the cakes have cooled completely.

Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot.
To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.

Stacks Image 1692
Sante Biscuits

125g butter, softened
1/4 cup sugar
3 tablespoons sweetened condensed milk
1/2 teaspoon vanilla essence
180 grams flour
1 teaspoon baking powder
1/2 cup chocolate chips or buttons

Cream the butter, sugar, vanilla and condensed milk.
Sift flour and baking powder together then mix into creamed mixture along with choc chips.
Squish small handfuls into balls and place onto lined baking tray. Flatten sligthly with a fork.
Bake at 180oC for 20 minutes or until golden.
Speculaas Cookies
Stacks Image 4328
300 g all-purpose} flour
¾ teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
a large pinch of white pepper
1 teaspoon freshly grated nutmeg
½ teaspoon fine sea salt
345 g dark brown sugar
150 g unsalted butter, cubed
1 l.arge egg, lightly beaten
½ teaspoon natural vanilla extract
45 g (½ cup] flaked almonds [optional.]

Start the cookies the day before you wish to serve them.
Sift together the flour, baking powder, spices, sea salt and sugar into a bowl. Add the butter and rub into the flour mixture with your fingertips until it resembles breadcrumbs. Add the egg and vanilla and cut into the mixture with a flat bladed knife unfit it forms clumps -- you can add 1-2 teaspoons water if it is a little dry. Gather together into a ball, cover in plastic wrap, and refrigerate overnight to allow the flavours to develop.
When toady to cook the speculaas, preheat the oven to 170º C and line baking trays with baking paper. Take the dough out of the refrigerator, divide in half and roll each half between two sheets of baking paper until about 5 mm thick.
Use a knife to cut into rectangles or use a pastry cutter to stamp out shapes, if using the almonds, sprinkle over the top of each cookie and gently press down to adhere. Place the cookies on the prepared baking trays well spaced to allow for spreading and cook for 15 minutes, or until golden -- they will still be a little soft to the touch in the centre but will crisp on cooling. Carefully transfer to wire racks to cool.
Makes about 36 - 50, depending on how big you cut them.
Martha's Speculaas Cookies
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cardamom
1/4 teaspoon ground mace
1/4 teaspoon freshly ground white pepper
Pinch of ground cloves
6 ounces (1 1/2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/3 cup water
Confectioners' sugar, for surface

Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
Dust surface and springerle mold lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks.
Spiced Ginger Cake
Stacks Image 1697
1 ½ cups Guinness stout
1 ½ cups golden syrup
2 teaspoons baking soda
5 eggs
½ cup sugar
¾ cup firmly packed brown sugar
250ml canola oil
2 tablespoons freshly grated ginger
3 cups all purpose flour
1 tablespoon baking powder
3 tablespoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cardamom

Preheat oven to 180º C.

Combine the Guinness and golden syrup in a large saucepan and bring to the boil, stirring to dissolve the syrup. Remove from the heat and add the baking soda (the mixture will froth up dramatically). Allow to cool until just warm.
Whisk the eggs, the sugars, oil and fresh ginger in a large bowl. In another bowl sift the flour, baking powder and spices together.
Whisk the cooled Guinness into the egg mixture, then gradually whisk in the flour to make a smooth batter.
Thoroughly spray a 12 cup capacity Bundt tin with a good quality baking spray.
Pour the batter into the tin and bake for 1 hour, or until firm and a skewer comes out clean. Allow the cake to sit for 20 minutes before removing from the tin.
Stewart’s Meringues
4 egg whites
150 gr caster sugar
100 gr icing sugar

Preheat oven to 100ºC.
Butter and Flour a baking sheet Beat the egg whites to soft peaks in a large mixing bowl. Gradually add 60gr of caster sugar and continue to beat until the mixture is smooth and shiny. Add the remaining caster sugar and continue to beat for another 2 minutes at a low speed. Fold in icing sugar with a rubber spatula. Spoon or pipe out onto baking sheet. Bake the meringues for about one hour to one hour and half without letting them brown. They should be ivory coloured. If they begin to brown lower the heat. Remove and let cool.

Alternative Recipe

4 large organic egg whites , at room temperature
115g caster sugar
115g icing sugar

Preheat the oven to fan 100ºC/ conventional 110C/gas 1⁄4. Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
Tip the 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer. Bake for 1 1⁄2 -1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.)
Serve two meringues sandwiched together with a generous dollop of softly whipped double cream

Sticky date and ginger cookies

½ cup (90g) finely chopped dates
½ teaspoon bicarbonate of soda
2 tablespoons boiling water
½ cup (90g) finely chopped crystallised ginger
150g butter, chopped, softened
1 teaspoon vanilla extract
¾ cup (165g) brown sugar
2 egg yolks
1½ cups (225g) plain flour

Preheat oven to 170°C (150°C fan-forced).
Grease and line two large oven trays.
Put dates into a small bowl and sprinkle over soda. Cover with boiling water and set aside for 5 minutes. Stir in ginger.
Beat butter, extract, sugar and yolks in a medium bowl with an electric mixer until just combined.
Stir in flour and mix well. Stir date mixture into batter.
Roll level tablespoons of mixture into balls; place about 5cm apart on lined oven trays. Lightly press the biscuits to flatten them slightly.
Bake in oven for about 20 minutes or until cookies are browned lightly; cool on trays.
Suitable to freeze. Not suitable to microwave.
Stout Cake

125 Grams Butter
175 Grams Chocolate
½ Cup Plain Unsweetened Yoghurt
2 Large Eggs
230 Ml Stout
2 Tsp Vanilla Essence
½ Cup Cocoa Powder
1½ Cups Sugar
1½ Tsp Baking Powder
Tsp Salt
240 Grams Flour

Preheat oven to 180°C

Heat Butter and Chocolate in a pot until melted.
Whisk the yoghurt and eggs together, then add the Stout, vanilla and the chocolate/butter mixture. Stir to combine.
Sift the dry ingredients, and stir into wet ingredients.
Pour into a lined 25cm, and bake for 45-60 minutes until a skewer comes out clean.
Cool on a rack, and ice with Rich Chocolate Icing made with 150 grams Chocolate with ¼ cup of sour cream. Stir until smooth and glossy
Sultana Cake

500 g sultanas
1/4 cup brandy or Whisky
250 g butter
1 cup sugar
5 eggs
2 1/2 cups flour (340 grams)
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla

Put sultanas in a saucepan, cover with cold water and bring to the boil. Simmer for 5 minutes then drain. Place the sultanas in a bowl and pour the brandy or Whisky over the mixture. Leave to cool. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and salt into bowl. Add sultana mixture and vanilla to egg mixture and combine. Add the sifted flour and fold into egg mixture. Pour into a greased and lined 20 cm square cake tin. Bake at 160°C for 1 1/2 hours or until a skewer inserted into the middle of the cake comes out clean.
Traditional Boiled Fruit Cake

Boil 1lb of sultanas, barely covered with water until the water is just evaporated.
Chop in 1/2 lb of butter.
In a separate bowl, beat 10 oz of sugar with three eggs until thick.
Mix into the butter and sultanas.
Add 12 oz of flour sifted with a pinch of salt and 1 tsp of baking powder.
Add vanilla essence. Place into a tin lined with greaseproof paper.
Bake in oven pre-heated to 350 º F until cooked.
Vanilla Biscuits

125 grams butter
1 cup sugar
225 grams flour
50 grams sultanas
1 tsp valilla
1 egg
1 tsp baking powder

Cream butter and sugar, add vanilla, and egg, cream again. Lastly, add flour and sultanas.

Flatten with a fork, and arrange to give them enough room to spread.
Bake in a moderate oven for about 20 minutes.

2 eggs (separated)
1 1/2 cups milk
1 3/4 cups flour
1 teaspoon salt
1 tablespoon baking powder
1/2 cup vegetable oil
1 tablespoon sugar

Preheat waffle maker.
Beat egg whites until stiff, but not dry. In another bowl, beat egg yolks, sugar, milk and oil.
Add dry ingredients, then fold in egg whites.
Cook, and enjoy.
Waffles for IceCream

200 gram of flour
175 gram of castor sugar
1 tsp of cinnamon
125 gram of butter
3 eggs

Beat eggs, cinnamon and salt loosely together.
Mix sifted flour and sugar together. Melt butter.
Make a well in the flour and starting from the centre, stir in eggs.
Once eggs are mixed through add, little by little the melted butter and keep mixing until batter is smooth.
Heat waffle iron (quite hot) and drop approx. 1½ dessert spoons of batter on greased iron. (The amount will depend on the size of the iron). Close iron, but not too tightly, and cook waffles on both sides for a few minutes until light brown.
Leave flat or roll when still hot. Fill with cream, ice cream or fruit, dust with icing sugar and enjoy.
Waffles (another recipe)

1 teaspoon caster sugar
250g plain flour
½ teaspoon salt, plus extra to taste
1 tablespoon dried yeast
250ml (1 cup) milk
250ml (1 cup) thickened cream
4 egg yolks
150g melted butter
4 egg whites

For the waffles, combine sugar, flour, salt and yeast in a bowl, and make a well in the centre.
Whisk milk, cream, and egg yolks in a jug to combine.
Pour milk mixture into well in bowl with dry ingredients, and whisk until combined. Whisk in melted butter until combined.
Whisk egg whites to soft peaks, then fold into waffle mixture in 3 stages.
Dollop some of the mixture onto a greased waffle iron, and cook for about 3 minutes until puffy and golden. Repeat with remaining mixture.
Homemade Waffles

250 g butter or margarine
175 g sugar
2 packets of vanilla sugar
6 eggs
a pinch of salt
rum flavouring or lemon according to taste
500 g wheat flour
9 g baking powder
approx. 1/2 litre milk.

Directions: Beat butter or margarine to a froth. Gradually add sugar and vanilla .
sugar and beat to produce a smooth mixture. Then add the eggs one at a time with a pinch of salt and either rum or lemon flaveunng according to taste. Add the baking powder mixed with the sieved flour alternately with the milk to the creamed mixture.
As it is not possible to indicate precisely the quantity of milk to be used, care should be taken only to use sufficient to produce a semi- liquid dough which runs off the spoon.
Cream Waffles

250 g butter or margarine
100 g sugar
1 packet of vanilla sugar
4 egg yolks
125 g wheat flour
125 g cornflour
6 g baking powder
¼ litre cream
4 egg whites
icing sugar for dusting

Directions: Beat the fat to a foam and gradually add the sugar, vanilla sugar and egg yolks. Stir in the sieved flour mixed with the cornflour and baking powder alternately with the cream. Finally mix in the stiffly beaten egg whites.
Sand waffles

175 g coconut fat
I75 g sugar
1 packet vanilla-sugar
3 - 4 eggs
½ bottle rum flavouring
200 g wheat flour
50 g cornflour
1 ½ g baking powder
icing sugar for dusting.

Directions: After melting the fat and allowing it to cool gradually add the sugar and 'vanilla sugar and beat the fat and sugar until they are white and frothy. Then gradually add the eggs and flavouring. Stir in the sieved flour mixed with the cornflour and baking powder a tablespoon at a time.
Biscuit waffles

2 eggs
6 tablespoons of hot water
150 g sugar
1 packet vanilla-sugar
4 drops lemon baking oil
200 g wheat flour
6 g baking powder
50 g butter or margarine
icing sugar for dusting.

Directions: Whisk egg yolk and water to a foam and gradually add of the sugar with the vanilla sugar. Then beat to give a creamy mixture. Mix the baking oil into the beaten egg yolks. Beat the egg whites into a stiff foam, then add the rest of the sugar while continuing to beat the mixture. The mixture must be stiff enough for a knife-cut to remain visible. Add the beaten egg yolks to the stiff mixture. Sieve onto it the flour mixed with the baking powder. Fold in carefully under the beaten egg yolks (do not stir) and then gradually add the melted and cooled fat.
Crunchy Waffles

200 g butter or margarine
160 g sugar
3 eggs
350 g flour
1 packet vanilla-sugar
½ packet baking powder
approx. 200 cc water.
No milk is to be used in this recipe.