Just for a bit of fun and completly unrelated to enjoying a Sir-Lush™ Slush Drink.
12 Fruit cup cakes
These little fruit cup cake were a success
125g Caster Sugar
115g Butter (Cubed)
225g Self raising flour
pinch of salt.
Set the oven to 175c
In the mixer put the sugar and cubed butter and mix on number 2 until a paste forms (About 2 minutes)
Add the eggs one at a time and beat for another 2 minutes.
Next add all the milk and continue mixing for another minute.
Slow down the mixer and add the flour a few spoonful at a time making sure all the flour has mixed in then turn the mixer off
gently fold the Fuit in by hand but do not overmix other wise the air will escape.
Butter up your cake molds and put a heavy desert spoon full in each mold.
Bake in the oven for about 15 minutes.
Cool on a rack
Makes 6 Large Yorkshire puds
100g Plain flour
Goose fat or lard.
Make the batter at least an hour befor using
Sift the flour into a bowl and using a wisk gently mix in the eggs until a paste is formed
Add the milk slowly a bit at a time whisking all the time.
Leave in the fridge for at least an hour. Longer if possable.
Put half a teaspoon of either goose fat or lard into the baking mold and put it into a hot oven for 5 minutes or until the fat is really hot.
Now pour the batter equally into the hot fat and return to the oven for 30 minutes.
NOT NOT OPEN THE OVEN DOOR UNTIL DONE.
A True favourite.
100g Golden caster sugar (More if needed)
3 table spoons of port (Not optional, more if desired)
140g self raising flour
85g butter (chilled)
50g light brown sugar
Chop rubarb into 1 inch lengths and put in a saucepan
Sprinkle ove the sugar and add the Port.
Simmer on a low heat until the rubarbs just starts to soften then turn into an oven proof dish.
Put the butter and flour into a blender and wizz on high speed until you get a crumbly texture (30 seconds to 1 min)
Stir in the sugar and cover the rubarb evenly.
Place in the oven at 180 for 30 minutes.
500g Stale bread (torn into pieces)
500g Mixed Fruit plus cherries or peal.
2 tbsp of mixed spice
2 eggs (beaten
140g Light brown sugar
100g melted butter
In a bowl place the torn bread and add the milk.
Scrunch with hands to mix the bread and milk together then leave to soak for 10 minutes.
Add in the eggs, fruit and spices and mix alltogether by hand.
Stir in the melted butter.
Pour Mixture into a lined tray and level with a spatula.
Scatter the top with brown sugar.
Bake in the oven @ 160c for 1 1/2 hours or until golden brown
450g Self raising flour
2 TSP baking powder
1/4 TSP Salt
50g caste sugar
milk to make liquid upto 300ml.
Set oven to 200c
Put flour salt and butter in blender and wizz
stir in the sugar.
Put mixture in a bowl and add the liquid and mix with a fork
On a table of four roll to 2cm thick and cut with a cutter
Bake for 10 – 15 minutes