FRESH CREAM CHOCOLATE ROULADE

This dessert is simple to prepare yet impressive enough for dinner parties.


Ingredients:

3 eggs, size 3

65g/ 2 ½ oz caster sugar

50g/ 2 oz Homepride self-raising flour

15g/ ½ oz cocoa powder

Filling
50g/ 2 oz plain chocolate, grated

150ml/ 5 fl oz whipping cream, whipped

Icing sugar for dusting

Whipped double cream and chocolate shapes to decorate


Procedure:

1. Preheat oven to 200 °C/ 400 °F/Gas Mark 6.
   
2. Grease and line a 28cm x 18cm (11-inch x 7-inch) Swiss roll tin with grease proof paper.
   
3. Whisk together the eggs and sugar until they are light and creamy, and the whisk leave a line when lifted out.
   
4. Sieve in the flour and cocoa and carefully fold in with a metal spoon.
   
5. Spread the mixture into the prepared thin and bake immediately for about 10 minutes until the sponge springs back when lightly pressed.
   
6. Cover with a sheet of greaseproof paper and a damp tea towel and leave until completely cold.
   
7. Meanwhile prepare the filling by gently heating together the sugar and water until the sugar has dissolved. Bring to the boil, remove from the heat and stir in the grated chocolate until melted.
   
8. Turn the cooled roulade out onto a piece of greaseproof paper which has been dusted with icing sugar.
   
9. Remove the lining and cut a 0.5 cm ( ¼ – inch) strip from each end of the long lengths of the sponge.
   
10. Spread with the hot chocolate sauce to within 0.5 cm ( ¼ - inch) of the edge and allow the sauce to soak in slightly. Cover with a rectangle of greaseproof paper and carefully roll up the roulade. Allow the chocolate sauce to cool completely.
    
11. When the chocolate filling is quite cold, gently unroll the sponge and remove the greaseproof paper. Spread the whipped cream on top of the chocolate to within 0.5cm ( ¼ - inch) of the edge, and re-roll the roulade.
    
12. Dust with more icing sugar if required. Pipe cream around edges and place chocolate shapes between rosettes.

Cook’s Notes:

Time: Preparation takes 35 minutes, baking takes 10 minutes.

Serving Ideas: Fold chopped pears which have been soaked in Kirsch, into the whipped cream filling.

JAM SWISS ROLL

Excellent served with afternoon tea or as a dessert with cream.


Ingredients:

65g/ 2 ½ oz Homepride self-raising flour

3 eggs, size 3

65g/ 2 ½ oz caster sugar

Extra caster sugar for dredging (sieved)

45ml/ 3 tbsps jam, warmed

Strawberries to decorate


Procedures:

1. Preheat oven to 200 °C/ 400 °F/ gas mark 6.


2. Grease and line a 28 cm x 18 cm (11-inch x 7-inch) Swiss roll tin with greaseproof paper.


3. Whisk together the eggs and sugar until they are light and creamy, and the whisk leaves a line when it is lifted out.


4. Carefully fold in the flour with a metal spoon.


5. Turn the mixture into the prepared tin and bake immediately for about 10 minutes until the cake springs back when lightly pressed.


6. Turn out onto a piece of greaseproof paper which has been dredged with caster sugar.


7. Cut a 0.5 cm ( ¼ - inch ) strip from each of the long lengths of the Swiss roll. Spread with the warmed jam to within 0.5 cm ( ¼ - inch) of the edge and roll up quickly, keeping it wrapped in greaseproof paper. Allow to cool.


8. When cool, dredge with a little more caster sugar and decorate with fresh strawberries before serving.

Cook’s Notes:

Time: Preparation takes 25 minutes, cooking takes 10 minutes.

Cook’s Tips: Wet the blade of a palette knife in order to spread the mixture more easily and evenly in the baking tray prior to baking.

Serving Ideas: Having trimmed the long edges of the Swiss roll, sprinkle sponge with a little lemon juice, roll up and allow to cool. When cold carefully unroll and fill with lemon curd and whipped cream, then re-roll.

SPOTTED DICK

A traditional dish which is just as popular today.


Ingredients:

50g/ 2 oz sultanas

50g/ 2 oz currants

225g/ 8 oz Homepride Self-raising flour

75g/ 3 oz caster sugar

125g/ 4 oz shredded suet

125ml 5 fl oz water


Procedures:

1. Wash dried fruits and dry on a clean tea towel.
   
2. Lightly grease a large sheet of foil or a double thickness of greaseproof paper.
   
3. In a large mixing bowl, stir together the dry ingredients and then add fruit.
   
4. Add the water and mix together to form a soft dough.
   
5. Turn out onto a lightly floured board and form into a roll about 20 cm (8-inches) long.
   
6. Wrap the dough loosely in the greased foil or grease proof paper, securing the ends tightly.
   
7. Steam for 1 ½ -2 hours until the sponge has risen. Serve hot.

Cook’s Notes:

Time: Preparation takes 20 minutes, cooking takes 1 ½ - 2 hours.

Serving Ideas: Sprinkle with caster or granulated sugar and serve with custard.

Cook’s tips: For a vegetarian pudding use vegetable suet, available in most good supermarkets.

STEAMED SYRUP SPONGE PUDDING

A heartening pudding which is perfect for cold winter days.


Ingredients:

30 ml/ 2 tbsps golden syrup

125g/ 4 oz butter or margarine


125g/ 4 oz caster sugar


2 eggs, size 3


175g/ 6 oz Homepride Self-raising flour


Grated rind from ½ lemon


30 ml/ 2 tbsps milk


Lemon slices and zest to garnish


Procedure:

1. Grease a 850ml (1 ½ pint) pudding basin and a double thickness of foil or greaseproof paper to cover the pudding.
   
2. Spoon the syrup into the bottom of the basin.
   
3. Cream together the butter or margarine and sugar until light and fluffy.
   
4. Beat in the eggs, one at a time adding a little of the flour with the second. Add the lemon rind.
   
5. Carefully fold in the remaining flour and the milk using a metal spoon.
   
6. Place mixture into the pudding basin and smooth the top. Cover with the greased foil or grease proof paper.
   
7. Steam for 1 ½ - 2 hours, until the sponge has risen and springs back when lightly pressed. Turn out and serve hot, garnished with lemon slices and zest.

Cook’s Notes:

Time: Preparation takes 10 minutes, cooking takes 1 ½ -2 hours.

Cook’s Tip: To prevent the golden syrup from sticking to the spoon, heat it in very hot water before spooning out syrup.

Serving Ideas: Squeeze fresh lemon juice over the pudding after turning out and portioning. Serve hot with fresh cream or custard.

CHRISTMAS PUDDING

Christmas wouldn’t be the same without a traditional home-made pudding.


Ingredients:

65g/ 2 ½ oz Homepride plain flour

10g/ 2 tsps mixed spice

65g/ 2 ½ oz freshly made breadcrumbs

75g/ 3 oz muscavado sugar

75g/ 3 oz butter or margarine, melted

15g/ 1 level tbsp black treacle

2 eggs, size 3

60 ml/ 4 tbps old ale, stout or milk

Grated rind of ½ lemon

45g/ 1 ½ oz flaked almonds

125g/ 4 oz eating apples, peeled, cored and grated

50g/ 2 oz mixed peel, chopped

50g/ 2 oz currants

125g/ 4 oz sultanas


Procedure:

1. Have ready a steamer two-thirds full of fast boiling water or a large saucepan with a tight-fitting lid, one-third full.


2. Grease and base line a 1.1 ltr (2-pint) pudding basin and a sheet of foil or greaseproof paper for the top.
   
3. Sieve together the flour and mixed spice in a large bowl and add the breadcrumbs and sugar.
   
4. Stir in the remaining ingredients and beat together well for about 3 minutes.
   
5. Turn mixture into prepared pudding basin and cover with the greased foil or greaseproof paper. Tuck in securely round the rim, or tie with string.
   
6. Steam for 6 hours, taking care to add more boiling water to the steamer as necessary.
   
7. Cool, re-cover with clean greaseproof paper and store in a cool, dry place.
   
8. To serve steam for a further 2 to 3 hours. Remove from basin and flambé with brandy if desired.

Cook’s Notes:

Time: Preparation takes 30 minutes, cooking takes 6 hours.

Cook’s Tip: Mix may be prepared one day, refrigerated, then steamed the following day. The mixture may be steamed in two 850ml (1 ½ pint) pudding basins, each taking 4 hours to steam.

Serving Ideas: Serve with tangerine and Cointreau butter as an alternative to brandy butter. Cream together 75g (3 oz) unsalted butter and 75g (3oz) soft brown sugar. Beat in the grated rind of a small tangerine together with 15 ml (1 tbsp) tangerine juice and a dash of Cointreau to taste.

BROWN BREAD

Makes one small 450g (1 lb) loaf and five rolls, or one large loaf

This bread is so good it only needs a touch of butter to be enjoyed at its best.


Ingredients:

500g/ 1 lb 2 oz Harvest Gold Strong Brown Flour

5g/ 1 tsp salt

25g/ 1 oz Trex (vesgetable shortening)

5g/ 1 tsp baking powder

12g/ 2 sachets Homepride Easy Blend Yeast

5g/ 1 tsp caster sugar

300ml/ 11 fl oz water (150 ml near boiling, 150 ml cold)

Glaze
1 egg, size 3, lightly beaten

50 ml/ 2 fl oz milk

2.5/ ½ teaspoon salt


Procedure:

1. Preheat oven to 220 °C/ 425 °F/ Gas mark 7.


2. Grease a small loaf tin and baking tray or, for a large loaf, a 1kg (2lb) loaf tin.
   
3. Mix together the flour, baking powder and salt and rub in the fat. Add yeast.
   
4. Blend in the water and mix to form a soft dough.
   
5. Turn out onto a lightly floured surface and knead for about 5 minutes to give a smooth dough.
   
6. Shape or mould as required, placing mould joins downwards ready for baking.
   
7. Beat together the egg white the milk and salt. Brush the shaped dough with the egg glaze and cover with lightly oiled cling film. Prove in a warm place until double in size.
   
8. Remove the cling film, re-glaze, and bake the rolls for about 10 minutes, the small loaf for 15 to 20 minutes, until well risen and golden brown.
   
9. Turn out onto a wire rack and re-glaze immediately with egg mixture to give a shiny appearance.
   
10. Allow to cool before slicing.

Cook’s Notes:

Time: Preparation takes 25 minutes, cooking takes up to 30 minutes.

Serving Ideas: Goes particularly well with starter dishes e.g. pates, fish and salads. Even better if still warm.

WHOLEMEAL DROP SCONES

Makes approximately 25

A delicious alternative to plain scones.


Ingredients:

200g/ 7 oz Harvest Gold Wholemeal Flour

15g/ ½ oz baking powder

50g/ 2 oz sugar

25g/ 1 oz margarine

2 eggs, size 3

275 ml ½ pint fresh milk

50g/ 2 oz sultanas


Procedures:

1. Sieve the dry ingredients together in a large mixing bowl.

2. Rub the margarine into the flour mixture until it resembles fine breadcrumbs.

3. Whisk the eggs with the milk and add to the rubbed in mixture. Beat with a wire whisk or a spoon to a smooth, fairly thick batter consistency.

4. Lightly oil a large frying pan or griddle, place over a medium heat and allow to become moderately hot.

5. Drop 15 ml (1 tbsp) of the batter onto the hot pan or griddle, about 5 cm (2-inches) apart, and immediately sprinkle each with a few sultanas.

6. Cook the scones until bubbles appear on the top surface. Turn over and cook on the other side.
7. Continue with the remaining batter, wrapping the cooked scones in a clean tea towel to keep them warm and moist.

8. Serve hot or cold with butter.


Cook’s Notes:

Time: Preparation takes 15 minutes, cooking takes 5 minutes.

Cook’s tip: Stir a little cinnamon into the mixture or grate in some lemon or orange rind.

Serving Ideas: Before serving, scones may be cut with a fluted cutter and served with jam and cream or a sprinkling of sugar and cinnamon.

MINCEMEAT TARTS WITH BUTTER PASTRY

Makes approximately 20

These delicious tarts shouldn’t be reserved just for Christmas.


Ingredients:

Pastry
225g/ 8 oz Homepride Plain Flour

175g/ 6 oz butter, cut into small pieces

15 ml/ 1 tbsp caster sugar

1 egg, size 3, separated

½ orange, grated rind and juice

350g – 450g/ 12 oz – 1 lb mincemeat

30 ml/ 2 tbsps brandy (optional)

Caster sugar to dust

Orange zest strips for decoration


Procedure:

1. Preheat oven to 200 °C/ 400 °F/ gas mark 6.

2. To prepare the pastry, sieve the flour into a medium bowl and rub in the butter until the mixture resembles fine breadcrumbs.

3. Dissolve the caster sugar in the egg yolk with 10 ml (2 tsps) orange juice. Add to the flour mixture with the grated rind of ½ an orange. Mix together with a round bladed knife to form a firm dough.

4. Turn out onto a lightly floured surface and knead lightly until smooth. Roll out the pastry to about 0.5 cm ( ¼ - inch) thick. Cut out about twenty rounds using a 7.5 cm (3 – inch) fluted cutter and twenty smaller rounds with a 5.5 cm ( 2 ¼ - inch) fluted cutter.

5. Line deep patty tins with the pastry, and place a heaped 5 ml teaspoon of mincemeat, mixed with brandy if liked, into each base.

6. Dampen the edges of each tart and place the smaller rounds firmly in position on top of the pies. Seal well.

7. Lightly beat the remaining egg white and glaze each mincemeat tart, before making a small hole in the top of each using a skewer.

8. Bake in the preheated oven for about 15 minutes until light golden brown. Immediately sprinkle with caster sugar and orange zest strips, and leave to cool on a wire rack.


Cook’s Notes:

Time: Preparation takes 25 minutes, baking takes 15 minutes.

Serving Ideas: Carefully remove the lids and serve warm with brandy butter piped in the
centre, then replace the lids.

Cook’s tip: Use pastry trimmings to make holly and berry decorations. Cut out star shapes for the tops of pies for a more unusual appearance. Particularly suitable for freezing and re-heating.

WHITE BREAD

Makes one small 450g (1 lb) loaf and five rolls or 1 large loaf

It’s up to you whether you make rolls or loaves from this tasty dough.


Ingredients:

500g/ 1 lb 2 oz Harvest Gold Strong White flour

5g/ 1 tsp baking powder

5g/ 1 tsp salt

15g/ ½ oz white vegetable fat

12g/ 2 sachets Homepride Easy Blend Dried Yeast

300 ml/ 11 fl oz lukewarm water

Glaze

1 egg, size 3, lightly beaten

50 ml/ 2 fl oz milk

2.5/ ½ teaspoon salt


Procedure:

1. Preheat oven to 220 °C/ 475 °F/ Gas mark 8.

2. Grease a small loaf tin and a baking tray or a 1 kg (2 lb) loaf tin.

3. Sieve together the flour, baking powder and salt in a large bowl, and rub in the fat.

4. Mix in the yeast then blend in the water and mix to form a soft dough.

5. Turn out onto a lightly floured surface and knead for about 5 minutes to give a smooth dough.

6. Shape or mould as required, placing molding joins downwards, ready for baking.

7. Beat together the egg with the milk and add the salt. Glaze the shaped dough with the egg

wash and cover with lightly oiled cling film. Prove in a warm place until double in size.

8. Carefully remove the cling film, re-glaze, and bake the rolls for about 10 minutes, the small
loaf for 15 to 20 minutes and the large loaf for about 30 minutes, until well risen and golden
brown.

9. Turn out onto a wire rack. Re-glaze immediately with the egg and milk mixture for shiny
appearance if desired.

10. Allow to cool before slicing.


Cook’s Notes:

Time: Preparation takes 25 minutes, cooking takes up to 30 minutes.

Cook’s tip: Always try to make bread in the warmest part of the kitchen and at the warmest time of day.

WHITE BLOOMER LOAF

Makes 2 small or 1 large loaf

This traditional loaf is perfect for all the family’s needs.


Ingredients:

Sponge

250g/ 9 oz Harvest Strong white flour

5g/ 1 tsp caster sugar

6g/ 1 sachet Homepride Easy Blend Yeast

350ml/ 12 fl oz water (150ml almost boiling, 200ml cold)

Dough

250g/ 9 oz Harvest Gold Strong White Flour

10g/ 2 tsps salt

Glaze

1 egg, size 3, lightly beaten

50 ml/ 2 fl oz milk

2.5g/ ½ tsp salt


Procedure:

1. Preheat oven to 230 °C/ 450 °F/ Gas Mark 8.

2. Lightly grease two baking trays.

3. Sieve together the first flour and sugar, and mix in the yeast. Add the water and mix to form a

smooth batter. Cover and leave to prove in a warm place for about 30 minutes or until double

in size.

4. Sieve together the second flour with the salt and add to the proved sponge. Mix to form a soft
dough. Turn out onto a lightly floured surface and knead well for about 5 minutes until

smooth.

5. Divide the dough in two and mould each half into bloomer shapes. Place each on baking trays
with joins downwards.

6. Beat together the egg with the milk and salt and glaze the shaped dough. Cover with lightly

oiled cling film and prove in a warm place until double in size.

7. Remove cling film, re-glaze and score the top of each loaf with 5 evenly spaced diagonal cuts.

Bake for 20 to 25 minutes until golden brown in color and well risen.

8. Transfer to a wire rack and re-glaze immediately for a shiny appearance. Cool before slicing.


Cook’s Notes:

Time: Preparation takes 25 minutes, baking takes 20-25 minutes.

Cook’s Tip: Scoring of the dough is best done with a very sharp, thin bladed knife.

Serving Ideas: Slice the loaf, spread generously with garlic butter and lightly grill.

MILK BREAD PLAIT

An attractive bread, perfect for guests or special lunches.


Ingredients:

Dough
450g/ 1 lb Harvest Gold Strong white flour
5g/ 1 tsp salt
15g/ ½ oz butter
5g/ 1 tsp caster sugar
12g/ 2 sachets Homepride easy blend yeast
290 ml/ 10 ½ fl oz lukewarm milk

Glaze
1 egg, size 3, lightly beaten
50 ml/ 2 fl oz milk
2.5g/ ½ tsp salt


Procedure:
1. Preheat oven to 190 °C/ 375°F/ gas mark 5.

2. Grease a baking tray.

3. Sieve together the flour and salt, and rub in the butter. Add yeast.

4. Dissolve sugar in the warm milk and mix in to form a soft dough.

5. Turn out onto a lightly floured surface and knead for about 5 minutes to give a smooth dough.

Divide into three equal pieces and shape into rounds. Cover with lightly oiled cling film and

rest for 5 minutes.

6. Roll each piece into a sausage shape. Pinch all three together at one end. Plait fairly tightly and

pinch together at other end to seal. Place on the greased baking tray.

7. Beat together the egg with the milk and salt. Glaze the plait then cover with lightly oiled cling

film, and allow to prove in a warm place for about 30 minutes until double in size.

8. Remove cling film, re-glaze and bake for 20 to 30 minutes until golden brown and well risen.

9. Place on a wire rack and re-glaze immediately for a shinny appearance. Cool completely

before slicing.


Cook’s Notes:

Time: Preparation takes 25 minutes, cooking takes 20-30 minutes.

Cook’s tip: As a variation, when glazing before baking, sprinkle on some poppy seeds or sesame

seeds.

Serving Idea: May be lightly toasted in slices as a type of milk rusk.

YEASTED FRYING BATTER

This adaptable batter enhances sweet and savoury foods.


Ingredients:

200g / 7 oz Homepride Plain white flour

2.5g/ ½ tsp salt

25g/ 1 oz margarine

6g/ 1 sachet Homepride easy blend dried yeast

75ml/ 3 fl oz milk

123 ml/ 4 fl oz water

1 egg white


Procedure:

1. Sieve together the flour and salt and rub in the margarine.

2. Stir in the dried yeast.

3. Mix together the milk with the water and warm moderately. Add to the flour mixture and

blend well together.

4. Cover and allow to stand in a warm place for about 30 minutes until the batter is frothy and

well aerated.

5. Lightly whisk the egg white and fold into the batter.

6. Use to coat fish, vegetables, fruit etc. and then deep fry.


Cook’s Notes:

Time: Preparation takes 15 minutes. Cooking time varies according to item being fried.

Cook’s tip: If battering moist items, coat first in lightly seasoned Homepride plain flour before dipping in batter.

Serving Ideas: For fish, sprinkle with a little freshly squeezed lemon juice. For sweet fritter, sprinkle with a little caster sugar.

FRESH CREAM RASPBERRY SCONE DESSERT

As delectable cake which is sure to empress your guest.


Ingredients:

Scone base
225g/ 8 oz Homepride Self-raising flour

50g/ 2 oz margarine

25g/ 1 oz sugar

5g/ 1 tsp baking powder

125ml/ 4 ½ oz milk

Filling
75g/ 3 oz raspberry jam

350g/ 12 oz raspberries, fresh, frozen or canned, drained

150 ml/ 5 fl oz whipping cream, whipped

Icing sugar and mint sprigs for decorating


Procedure:

1. Preheat the oven to 220 °C/ 425 °F/ Gas Mark 7.

2. Grease and line bases of two 18cm (7 inch) sandwich tins.

3. Sieve together the flour and baking powder and stir in the sugar. Cut the margarine into pieces and rub into the flour mixture until it resembles fine breadcrumbs.

4. Add the milk and mix together with a round bladed knife to form a soft dough.

5. Turn out onto a lightly floured surface and knead lightly, smoothing away cracks. Divide the scone dough in half and roll each into a circle about 18 cm (7 inch) in diameter.

6. Place into prepared tins, press out to fit tins and brush with milk. Bake in pre-heated oven for 10 to 15 minutes until light golden brown in color.

7. Carefully turn the scone rounds out onto a wire tray to cool and remove paper.

8. To complete the scone dessert, use a 12.5 cm (5 inch) cutter or saucer, as a guide to cut the centre from one of the rounds with the baked side uppermost.

9. Turn the resulting ring over and spread with the jam. Place the second scone round onto a serving plate , and place the jam ring carefully on top.

10. Fill the centre of the scone round with the raspberries, reserving a few for decoration. Spoon, or pipe the whipped cream over the fruit.

11. Produce 8 equal triangles from the cut out disc and place them evenly on top of the cream, pointing towards the centre and at a slight angle.

12. Lightly dredge the scone dessert with icing sugar and refrigerate until served.


Cook’s Notes:

Time: preparation takes 30 minutes, baking takes 10-15 minutes.

Serving Idea: Decorate with the reserved raspberries just before serving to avoid discolouring the cream with their juice.

RICH CHOCOLATE LAYER GATEAU

An extravagant treat which will delight your guests


Ingredients:

100g/ 3 ½ oz Homepride Plain flour

50g/ 2 oz cocoa powder

50g/ 2 oz butter

4 eggs, size 3

175g/ 6 oz caster sugar

Syrup
175g/ 6 oz sugar

150 ml ¼ pint water

Tia Maria or coffee flavored liqueur to taste

Filling and topping
365g/ 12 ½ oz plain chocolate, chopped or grated

150 ml/ 5 fl oz fresh whipping cream

30 ml/ 2 tbsps brandy (optional)

Grated chocolate and chocolate shapes for decorating


Procedure:

1. Preheat oven to 180 °C/ 350 °F/ Gas mark 4.

2. Grease and base line a 20cm (8-inch) cake tin.

3. Sieve together the flour and cocoa powder. Melt the butter and allow to cool slightly.

4. Whisk together the eggs with the sugar until pale in color and the whisk leaves a thick line when lifted out.

5. Using a metal spoon carefully fold in half of the sieved flour and cocoa, then pour in a thin stream of melted butter at the side of the bowl. Fold in remaining flour.

6. Pour the cake mixture into the prepared tin and bake in the preheated oven for 30-40 minutes, until well risen and spongy to the touch.

7. Allow to cool slightly before turning out onto a wire rack and removing the lining paper. When quite cold slice the cake horizontally into 3 layers.

8.To make the moistening syrup, gently boil together the sugar and water for about 3 minutes, until the sugar is dissolved. Cool and add the Tia Maria. Pour the prepared syrup liberally over the top surface of each slice of cake.

9.To prepare the chocolate filing, melted the chocolate in a bowl over a pan of simmering water, and gradually add the fresh cream whilst whisking continuously. Allow to cool then whisk well until smooth.

10. Sandwich the three moistened layers of the gateau together with the chocolate filling, allowing about 45ml (3 tbsps) for each layer. Using a palette knife, carefully cove the sides and top of the cake with the remaining chocolate mixture.

11. Decorate the gateau with grated chocolate and shapes before serving.


Cook’s Notes:

Time: Preparation takes 45 minutes, cooking takes 30 to 40 minutes.

Cook’s tip: Chill the chocolate base before slicing horizontally into three with a bread knife.

Serving Ideas: For an extra special treat serve with whipped cream or ice cream. Delicious served slightly warmed-heat individual servings for a few seconds in the microwave.

CHOCOLATE CHIP COOKIES

Makes approximately 20

Children love these satisfying biscuits


Ingredients:

150g/ 5 oz butter, softened

125g/ 4 oz caster sugar

1 egg, size 3, lightly beaten

Vanilla essence to taste

225g/ 8 oz Homepride self-raising flour

75g/ 3 0z Hompride plain flour

100g/ 3 ½ oz plain chocolate drops or finely chopped plain chocolate


Procedure:

1. Preheat oven to 220 °C/ 425 °F/ Gas Mark 7.

2. Cream butter and sugar together until light and fluffy.

3. Beat in the egg gradually, together with the vanilla essence.

4. Sieve together the two flours and fold into the creamed mixture.

5. Stir in the chocolate drops until well mixed through the dough.

6. Turn out onto a lightly floured surface and roll the dough into a sausage shape about 2 ½ cm (1-inch) thick, cut the roll of dough into slices 2 cm ( ¾ - inch) thick, place on a baking tray and flatten to about 5 cm ( 2 inches) in diameter.

7. Bake in preheated oven for 10 minutes until light golden brown in color.

8. Remove from baking tray with a palette knife and leave to cool on a wire rack.


Cook’s Notes:

Time: Preparation takes 10 minutes, cooking takes 10 minutes.

Serving Ideas: When just out of the oven, sprinkle with caster sugar for a crunchy topping.

Cook’s tip: If using a bar of chocolate, leave to soften slightly in a warm place before chopping, then chill well until required.

BUTTER SHORTCAKE BISCUITS

Makes approximately 20 biscuits

You’ll have trouble resisting a biscuit tin full of these tasty treats.


Ingredients:

200g/ 7 oz Homepride Self raising flour

125g/ 4 oz butter, softened

75g/ 3oz caster sugar

2.5ml/ ½ tsp vanilla essence

25g/ 1 oz corn flour


Procedure:

1. Preheat oven to 180 °C/ 350 °F/ Gas mark 4.

2. Grease a large baking tray.

3. Cream the butter and sugar together until light and fluffy. Add the vanilla essence.

4. Sieve together the self-raising flour and cornflour and fold into the creamed mixture. Mix to form soft dough.

5. Roll the dough out on a floured surface to 0.5cm ( ¼ - inch) thick and stamp out rounds using a 6cm (2 ½ - inch ) plain or fluted cutter.

6. Place the biscuits on a baking tray about 2.5cm (1-inch) apart and prick each several times with a fork.

7. Bake in preheated oven for about 15 minutes until light golden in color.

8. Allow to cool slightly on the baking tray before placing the biscuits on a wire rack to cool completely. Store in an airtight container.


Cook’s Notes:

Time: Preparation takes 15 minutes, cooking time takes 15 minutes.

Cook’s tip: To stop cutter sticking to biscuit dough, dip into a little flour before stamping out each round.

Serving Ideas: Dust with a little icing sugar. Alternatively dip half of each biscuit into melted chocolate or pour chocolate over in a scattered line pattern.

CHRISTMAS STOLLEN

This traditional German Christmas bread is a delightful addition to festive teas.


Ingredients:

Starter
150g/ 5 oz Harvest Gold Strong White Flour

12g/ 2 sachets Homepride Easy Blend Dried Yeast

100ml/ 3 ½ oz fresh milk, well warmed

Dough
200g/ 7 oz Harvest Gold Strong White Flour

40g/ 1 ½ oz sugar

1 egg, size 3, separated

5g/ 1 tsp mixed spice

125g/ 4 oz butter

50g/ 2 oz marzipan, chopped finely

Fruit Mix
240g/ 8 ½ oz sultanas

50g/ 2 oz chopped almonds

75g / 3 oz mixed cut peel

15 ml/ 1 tbsp water

25 ml/ 1 fl oz rum

Glaze
15g/ 1 tbsp egg white

25ml/ 1 oz fresh milk


Procedure:

1. Preheat oven to 190 °C/ 375 °F/ Gas mark 5.

2. Grease and line a 1 kg (2 lb) loaf tin with grease proof paper.

3. To make the starter dough, sieve the flour into a large mixing bowl and stir in the yeast. Add the warm milk and work to a dough with a round bladed knife. Knead together for 3 minutes, cover and stand for 30 minutes in a warm place until double in size.

4. Meanwhile, prepare the dough by sieving together the remaining flour, mixed spice and sugar.

5. Rub in the butter and the marzipan until the mix resembles fine breadcrumbs. The resulting mix will be quite soft.

6. Knead the dough into the risen starter dough with the egg yolk for about 3 minutes until well mixed together.

7. Mix together the fruit ingredients and gradually knead this into the dough until well incorporated.

8. Allow to rest for about 10 minutes covered with lightly oiled cling film before rolling out on a floured surface to a rectangle 22x18 cm (9x7 inches) with half being twice as thick as the other down the longer side.

9. Fold the thickest side of the dough over to just past the centre and roll the dough over. Carefully place the stolen into the prepared loaf tin.

10. Mix together the milk with the remaining egg white and glaze the stolen before baking in the preheated oven for 55 to 60 minutes until well risen and golden.

11. Cool on a wire rack and decorate with icing sugar when quite cold.


Cook’s notes:

Time: Preparation takes 60 minutes, baking takes 55-60 minutes.

Cooks tip: Glace cherries will colour the bread with a pink tinge.

Serving Ideas: Can be served warm or leave in airtight tin for at least 24 hours to mature and serve in buttered slices.

RICH FRUIT CAKE

A valuable standby for those unexpected guests who drop in for tea.


Ingredients:

225g/ 8oz Homepride Self-Raising Flour

5g/ 1 tsp mixed spice

175g/ 6 oz brown muscavado sugar

3 eggs, size 3

200g/ 7 oz sultanas

100g/ 3 ½ oz raisins

200g/ 7 oz currants

100g/ 3 ½ oz glace cherries, roughly chopped

50g/ 2 oz mixed cut peel

Grated rind of 1 lemon


Procedure:

1. Preheat oven to 160 °C/ 325 °F/ Gas Mark 3.

2. Grease and line a deep 18 cm (7-inch) cake tin.

3. Sieve together the flour and mixed spice.

4. Cream the margarine and sugar together in a large mixing bowl until light and fluffy.

5. Beat in the eggs, one at a time, adding a little of the sieved flour with each egg.

6. Fold in the remaining flour and mixed spice followed by the prepared mixed fruit and lemon rind, mixed gently and thoroughly, until well incorporated.

7. Turn into the prepared tin and smooth the top.

8. Bake the preheated oven for 1 ¾ -2 hours, until as skewer, when inserted, comes out clean.

9. Leave in cake tin for 10 minutes. Turn out, remove paper and cool on a wire rack.

10. When cold, wrap in a double layer of greaseproof paper and store in a tin.


Cook’s Note:

Time: Preparation takes 25 minutes, baking takes 1 hour 45 minutes – 2 hours.

Cooks Tip: On removal from oven, brush surface with whole milk to give an attractive sheen.

Serving Ideas: Store in an airtight container for at least 24 hours to mature before serving.

VIENNESE FANCIES

Makes about 18

These light, sweet biscuits are very simple to make.

Ingredients:

275g/ 10 oz butter
50g / 2 oz icing sugar
275g / 10 oz Homepride Plain Flour
Vanilla essence to taste
Paper cases


Procedure:

1. Preheat the oven to 200°C/ 400°F/ Gas mark 6.

2. Place 18 paper baking cases in a sheet of patty tins or on a baking sheet.

3. Cream the butter with the icing sugar until light and fluffy.

4. Gradually add the flour with a few drops of vanilla essence, and beat well between each flour addition.

5. Put the mixture into a piping bag fitted with a large star nozzle. Pipe the mixture into the paper cases, starting in the middle and piping with a spiral motion round the sides.

6. Bake in the centre of preheated oven for about 15 minutes, until light golden in color.

7. Leave in their paper cases to cool on a wire rack. Sprinkle with sieved icing sugar.


Cook Notes:

Time: Preparation takes 15 minutes, baking takes 15 minutes.

Cook’s tip: If no piping bag is available, the mixture may be spooned into the cases and leveled with the back of the spoon.

Serving Ideas: as an attractive finish, after sprinkling with icing sugar, stick half a glace cherry in the centre with jam and one or more small diamonds of angelica radiating out from the cherry to represent leaves.

EGG CUSTARD TART

An old favorite which is still enjoyed today.

Ingredients:

Pastry

175g / 6 oz Homepride Plain Flour

75g/ 3 oz butter

1 egg yolk

30 ml / 2 tbsps cold water

Egg Custard

275 ml/ ½ pint milk

2 eggs, size 3

Egg white from pastry above

50g/ 2 oz caster sugar

Grated nutmeg to taste


Procedure:

1. Preheat the oven to 200° C/ 400° F/ Gas mark 6.

2. Sieve the flour into a bowl and rub in the butter.

3. Mix together the egg yolk with the caster sugar and add to the rubbed in mixture with the water, to form a soft dough.

4. Turn out onto a lightly floured surface and knead gently until smooth and silky. Roll out the pastry to fit a 20 cm (8 inch) flan ring placed on a baking tray.

5. Lift the pastry carefully on the rolling pin and ease into the ring without breaking. Press smoothly round sides and bottom. Cut offs surplus pastry with a sharp knife.

6. Line inside of pastry case with a round of greaseproof paper and arrange baking beans of crusts of bread on top to prevent pastry rising. Bake in preheated oven for 10-15 minutes, then remove greaseproof paper and baking beans.

7. Turn oven down to 160° C/ 325°F/ Gas mark 3.

8. To prepare the egg custard, warm the milk slightly. Lightly whisk the eggs with the egg white from the pastry, and the sugar. Pour in the milk and stir together. Strain through a sieve into the baked pastry case and sprinkle the surface with ground nutmeg.

9. Bake for 35 minutes until the custard has set. Be careful not to overbake as the custard will curdle.


Cook’s Notes:

Time: Preparation takes 25 minutes, cooking takes 50 minutes.

Cooks Tip: Always keep the same dried peas of beans for blind baking pastry cases. Store in airtight containers.

WHOLEMEAL BREAD

Makes one small 450g (1lb) loaf and five rolls, or one large loaf

A classic bread, perfect for sandwiches.

Ingredients:

325g/ 12 oz Harvest Gold Wholemeal Flour

150g/ 5 oz Harvest Gold Strong White flour

5g/ 1 tsp salt

15g/ ½ oz white vegetable fat

12g/ 2 sachets Homepride Easy Blend yeast

300ml/ 11 fl oz water (150 ml near boiling, 150 ml cold)

Glaze

1 egg, size 3, lightly beaten

50 ml/ 2 fl oz milk

2.5g/ ½ tsp salt

Procedure:

1. Preheat oven to 230° C/ 450°F/ Gas Mark 8.

2. Grease a small loaf tin and baking tray or for a large loaf, a 1kg (2lb) loaf tin.

3. Mix together the flours and salt and rub in the fat. Add yeast.

4. Blend in the water and mix to form a soft dough.

5. Turn out onto a lightly floured surface and knead for about 5 minutes to give a smooth dough. Shape or mould as required, placing molded joins downwards ready for baking.

6. Beat together the egg with the milk and salt and glaze the shaped dough. Cover with lightly oiled cling film and prove in a warm place until double in size.

7. Remove cling film, re-glaze and bake the rolls for 10 minutes, the small loaf for 15 to 20 minutes of the large loaf for 20 to 30 minutes until well risen and golden brown.

8. Turn out onto a wire rack and re-glaze immediately with the egg mixture to give a shiny appearance. Allow to cool before slicing.

Cook's Notes:

Time: Preparation take about 25 minutes, baking takes up to 30 minutes.

Cook’s Tips: to keep dough warm during proving, place the tins into an insulation container until fully risen. If all wholemeal flour is used, extra water may be needed.

JAM DOUGHNUTS

All age groups appreciate these traditional tea time treats.

Ingredients:

500g/ 1lb 2 oz Harvest Gold Strong White Flour

25 g/ 1 oz margarine25g/ 1oz caster sugar

12g/ 2 sachets Homepride Easy Blend Dried Yeast

300ml/ 11fl oz water (150ml near boiling, 150ml cold)

200g/ 7 oz jam

Coating

100g / 3 ½ oz granulated sugar

5g/ 1 tsp ground cinnamon

Procedure:

1. Sieve the flour into a large mixing bowl and rub in the margarine. Stir in the sugar and dried yeast.

2. Mix in the warm water, stirring continuously with a round bladed knife until well blended together.

3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth.

4. Dived the dough into pieces of about 65g (2 ½ oz), knead into a small round and roll out each to about 10 cm (4 inches) in diameter.

5. Place rounded teaspoons of jam in the centre of the rounds of dough, lightly dampen the edges with a little water and draw the dough together carefully over the jam. Seal well, turn over, and place on a tray and cover with lightly oiled cling film. Prove in a warm place until double their size.

6. Meanwhile heat the oil for frying to 185 °C/375 °F. When the doughnuts have risen place smooth side down in the hot oil and fry for 2 to 2 ½ minutes on each side until golden brown.

7. Drain the doughnuts on absorbent paper and then roll in the sugar and cinnamon which have been mixed together.

Cook’s Notes:

Time: preparation takes 40 minutes, frying takes 5 minutes.

Serving Ideas: cut doughnuts through the waistline and fill with fresh or butter cream.