|Recipe for shortbread in metric units (imperial in brackets)|
Adapted from an original recipe of Gladys Wilson of Ballyclare and strongly
recommended by the late John Wilson.
Melt the butter in a mixing bowl (use a microwave on high for two minutes) and stir in
sugar, flour and almonds. Place in a baking tray/Swiss roll tin and roll out to fill
with a floured rolling pin. Cut into required finger size and prick each square with a fork. Bake
at 180°C/375°F for no more than 40/45 minutes.
Recut with a knife when warm. Take out of tin when cool. Bon appetite.
|Recipe for Barmbrack (Báirín Breac)|
Barmbrack is described in Wikapaedia
Usually sold in flattened rounds, it is often served toasted
along with a cup of tea
in the afternoon." This recipe uses self rising flour instead of
yeast and flour. Personally I never toast it (nor add spices), but if
stale (it never lasts long enough!) perhaps toasting is the way to go.
|400ml (3/4 pint) cold tea (a strong tea bag, such as Belfast's
Namosa, or two ordinary bags brewed in hot water for ten minutes or
|200g (7oz) soft brown sugar|
|350g (12oz) dried fruit (e.g. sultanas)|
|300g (10oz) self-raising
flour (if you can't get this use general-purpose flour plus 9g of
baking powder and 3g or less of salt)|
Soak dried fruit with tea and sugar in a mixing bowl, cover and
leave overnight. Heat oven to 175°C (350°F or gas Mark 4) and well
grease a 20cm (8") round cake tin (or 1kg (2lb) loaf tin or even better
a spring form tin).
Beat the egg and blend into flour. Stir in the tea/fruit concoction
to make a smooth mixture. Turn into tin and bake for about 1 hour 30
minutes (if two 500g (1lb) tins then one hour) covered with a metal plate,
if desired. When cool turn out and serve sliced with lots of butter!
Recipe for cherry cake
Self raising flour 225g (8oz)
100g castor sugar (4oz)
Two tablespoons milk
Desiccated coconut 50g (2oz)
150g butter (6oz)
Preheat oven to 180ºC
(170ºC for fan/convection oven) (360/350ºF). Cut cherries in half and
toss in flour. Cream the sugar and softened butter in a mixing bowl
and add the beaten eggs one at a time together with a spoonful of the flour
and mix after each. Add the flour/cherries, coconut, milk and lemon
juice and mix thoroughly. Put in a greased tin (about 15cm or 7"),
cover with a metal plate and bake for about 45 minutes. Remove
covering plate and continue for ten minutes.
Serve as soon as
possible (preferably the same day) as cake will get stale quickly; otherwise
freeze. If stale, smother with cream!
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Saturday, August 27, 2011