Crunchy Topped Lemon Cake

Ingredients

For the cake:

100 g soft butter (or cooking spread)
175 g sugar
175 g self raising flour
1 tsp baking powder
3 medium eggs (or 2 extra large eggs)
4 tbsp milk
finely grated rind of 1 lemon

For the topping:

juice of 1 lemon
100 g sugar

Method

  1. Preheat oven to 180℃ (160℃ fan). Grease and line a 18cm, deep, round cake tin or 1 kg loaf tin with baking parchment.
  2. Place all the cake ingredients into a bowl or mixer and beat well until smooth. Turn the mixture into the cake tin.
  3. Bake for 35 to 40 minutes, or until ready.
  4. While the cake is baking, mix together the lemon juice and sugar until blended. When the cake comes out of the oven spoon the mix over the top. Do this while the cake is still hot so it melts in.
  5. Leave the cake in the tin until cold and the turn out and remove the paper.

Baked Lemon Pudding

Ingredients

1 large or 2 small lemons
50 g butter, softened to room temperature
2 eggs, separated
75 g caster sugar
2 tbsp self raising flour
280 ml milk

Method

  1. Heat oven to 180°C. Grease a bowl or pie dish with a little butter.
  2. Grate the lemon rind finely and beat into the butter along with the caster sugar.
  3. Juice the lemons into the mixture and stir in the egg yolks and flour.
  4. Pour the mixture into the buttered dish and place the dish in a roasting tin with enough boiling water around the outside of the dish to come halfway up the sides.
  5. Bake for 30 to 35 minutes. The top will be golden brown and firm, but the bottom will be custardy.
  6. Serve hot.

Macaroni Cheese

Ingredients

100 g pasa shapes or macaroni
25 g butter or margarine
25 g flour
300 ml milk
100 g cheese, Cheddar or similar
½ tsp mustard
optional
ingredients		 small can tuna
100 g ham
50 g peas or sweetcorn
cooked onions or peppers

Method

  1. Cook the past and drain.
  2. Mix the margarine, flour, milk and mustard in a saucepan and whisk until the flour dissolves.
  3. Heat gently stirring all the time.  Bring to the boil and cook for 1 minute.
  4. Remove from the heat, add half the cheese, cooked pasta and any extras.  Season & stir together.
  5. Place in an ovenproof dish and sprinkle the remaining cheese on top.
  6. Grill under a hot grill until bubbling and browning.

Millionaire’s Shortbread

Ingredients

225 g plain flour
75 g caster sugar
375 g unsalted butter
379 g can unsweetened condensed milk
4 tbsp golden syrup
325 g plain chocolate
200 mm square brownie tin or similar, greased and the bottom lined with waxed paper

Method

Preheat the oven to 170°C.

Bottom Layer

  1. Put the flour and sugar into a bowl.  Rub in 175 g. of butter, clumping the dough together to make a ball.
  2. Press this sandy shortbread mixture into the tin and smooth it down.
  3. Prick with a fork and cook for five minutes, then lower the oven to 150°C and cook for a further 30-40 minutes until pale golden and no longer doughy.
  4. Let it cool in the tin.

Middle Layer

  1. Melt the remaining 200 g. of butter in a large, microwavable bowl.  Add the condensed milk and golden syrup.
  2. Whisk the mixture well until the butter is thoroughly incorporated.
  3. Heat in microwave for 6-7 minutes until boiling, stirring thoroughly every minute. It's ready when it's thickened and turned a light golden brown.
  4. Pour this molten toffee over the shortbread and leave to set.

Top Layer

  1. Melt chocolate and pour over the fudge mixture and leave to cool.
  2. Once set, cut the caramel shortbread into pieces.

Makes about 24.

Moon Rocks

Ingredients

90 g butter
90 g brown sugar
½ tsp mixed spice
125 g raisins
250 g self raising flour
1 egg, beaten

Method

  1. Set the oven to 200°C.
  2. Rub the butter into the flour until it looks like breadcrumbs.
  3. Add in the sugar and raisins.
  4. Mix well, then add the beaten egg.  Stir together until it is mixed enough to squeeze into a ball.
  5. Grease a baking tray and make the mix into 8-12 small heaps.
  6. Cook in the oven for about 15 mins.

Eat when cool enough (but ideally still warm).