Brecknock Primary School Parents Association November 2013 Cookbook Brecknock Primary School Parents Association
Collection of recipes
Straight from the kitchens of the Brecknock Parents Association
Recipes Included… • Valerie’s Fruit Cake • Susanne’s chocolate • Susanne’s easy plum cake cupcakes • Sylvia’s very simple • Marquesitas, Toledan chocolate cup cakes • Susanne’s buttercream Almond Gluten-Free icing Cupcakes Pages 2 & 3 Pages 4 & 5 Pages 6 & 7 ;
Brecknock Primary School November 2013
Valerie’s Fruit Cake
Timings Ingredients
Preparation : 35 mn 125 g raisins • Cooking time : 85 mn • 1 Tbsp juice • 200 g candied fruits Rest : 1440 mn – • 125 g butter (best done a few days before) • 125 g de sugar • 3 eggs • 200 g stiffed flour • 1/2 tsp baking powder • 10 g flaked almonds
Preparation: What is 1. Butter a cake dish and line with baking paper. Preheat the oven thermostat 6/7 (180/210°C). Soak the raisins and Fruit Cake? candied fruit in the juice.
Fruit cake is a cake 2. In a mixing bowl, cream the butter and mix in the sugar made with chopped until white and fluffy. Add the eggs one at a time and keep candied fruit and/or mixing. dried fruit, nuts, and spices. Fruit cakes are 3. Add the stiffed flour, baking soda and salt and keep mixing with a wooden spoon. Incorporate the drained often served in raisins and candied fruit (for a best result coat them with celebration of weddings some flour, they will not drop at the bottom). and Christmas. Given
their rich nature, fruit 4. Pour the mix in the cake dish and cook for 25 min. Then cake is most often lower the heat to thermostat 4 (120°C). Continue cooking consumed on its own, for 1 hour. as opposed to with condiments (such as butter or cream). 5. Let the cake cool down, leave it in the baking paper closed and wait 24hours before serving. Decorate with flaked almonds.
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Brecknock Primary School November 2013
Sylvia’s very simple chocolate rock cakes
Makes 12-16 cakes
Preparation:
1. Grease a baking tray and set oven to moderate (350 or gas mark 4)
2. Sift the flour and salt into bowl
3. Cut butter/margarine into pieces and rub in to flour
4. Chop the chocolate into small pieces, What’s a rock cake? add it with the caster sugar to the flour mixture. Rock cakes originated in the UK, where they
are a traditional teatime treat, but are now 5. Mix well and make a hollow in the popular in many parts of the world. They were centre promoted by the Ministry of Food during the
Second World War since they require fewer 6. Crack the egg into another bowl, add eggs and less sugar than ordinary cakes, an the milk and vanilla and mix lightly important savings in a time of strict rationing.
7. Tip the egg mixture into the hollow in Ingredients: the flour mixture and using a fork, mix to make a stiff dough • 8oz self raising flour 8. Form the mixture into about 12 rough • pinch salt heaps well separated from each other on the greased baking tray(s) not too close • 3oz butter or margarine together
4 oz plain chocolate • 9. Place in the centre of the heated oven
and bake for 10 -15 mins • 3oz caster sugar
• 1 egg 10. Loosen the cakes with a palette knife
• 2 tablespoons of milk and place on a wire tray to cool: the (or more as necessary) chocolate is very hot when it comes out of the oven.
• A few drops of vanilla essence 3
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Brecknock Primary School November 2013
Ingredients: Susanne’s • 40g of soft butter (if salted butter don’t add the salt) • 140g caster sugar Chocolate Cupcakes • 120ml whole milk • 100g self-raising flour (or instead use plain flour with 1 ½ tsp of baking powder) • 20g cocoa powder • 1 egg • Pinch of salt • A drop of vanilla extract • A small amount of melted chocolate (whatever tickles your fancy) • A tablespoon of golden syrup *optional • A tablespoon of nutella *optional Preparation:
1. Set your oven to just below 180 degrees. Then line your cupcake pan with cases.
2. Next measure out your sugar and butter and cream in a bowl.
3. When the mixture looks golden add the milk or you can add the milk before if hard too mix. Beat until smooth and creamy.
4. Measure the flour and cocoa and sieve a quarter of the flour and cocoa in and then mix.
5. Crack the egg and beat it in a jug, cup or small bowl. Add a pinch of salt to the egg.
6. Then add the egg little by little to the mixture. Do the same with the flour so the mixture doesn’t curdle with too much liquid. Carry on mixing and alternating with a bit of flour and a bit of egg until it is all mixed.
7. Now add some flavors *optional – vanilla extract, melted chocolate, nutella, golden syrup and mix thoroughly!
8. Finally, put a scoop of the mixture in each case I use an ice cream spoon as it gives the perfect size. With a teaspoon to scrape the mixture out.
9. Bake in the oven for 20 mins or until firm on the top and spring up if you push them down gently. To check if they are cooked use a cocktail stick hold in the cake for 50 seconds then if mixture is on the stick bake for another 10 mins at a lower temp.
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Brecknock Primary School November 2013
Susanne’s buttercream icing for cupcakes
Ingredients: What’s a cup cake? For chocolate butter cream: A cupcake (also known in the UK as a fairy cake) is a small cake designed to be served • 140g butter, softened to one person, which may be baked in a • 280g icing sugar (sifted) small thin paper or aluminum cup. As with • 1-2 tbsp milk (or you can use single cream) larger cakes, icing and other cake • 30 g of cocoa powder (sifted) decorations, such as sprinkles, may be • * a small amount of melted chocolate, a drop of vanilla essence.
For vanilla butter cream:
• 140g butter, softened • 280g icing sugar (sifted) • 1-2 tbsp milk (or you can use single cream) • A drop of vanilla essence • * Can use a drop of food colouring, flavorings… rose water…
Preparation:
1. First measure out the butter and icing sugar and cream, if hard add a little of the milk.
2. Once it has creamed and been beaten well add the milk and mix thoroughly.
3. Then add a drop of vanilla essence and if so your colourings/flavorings.
4. Sieve in the cocoa and add some What’s buttercream? melted chocolate and a drop of vanilla essence or extract. Buttercream is a kind of icing or filling used inside cakes, as a coating and as decoration. 5. Apply the icing onto your cupcakes Colourings and flavourings are often added, once they care cool otherwise it will melt. such as chocolate, fruit purees, and various Use a spatula or pipe it. For the finishing extracts. effect you can add sprinkles etc. 5
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Brecknock Primary School November 2013
Susanne’s easy plum cake
Ingredients:
• 225g (8oz) self-raising flour • 1 tsp ground cinnamon • 100g (3.5oz) baking margarine • 50g (2oz) sultanas • 50g (2oz) soft brown sugar plus 2 tblsp for sprinkling • 2 large eggs • 4 tblsp golden syrup • 225g (8oz) plums, stoned and chopped
Preparation:
1. Preheat oven to 160C/325F/Gas 3.
2. Grease and line an 8 inch square baking tin.
3. Rub the flour, half the cinnamon and the margarine together.
4. Add the sultanas and 50g (2oz) brown sugar and stir.
5. Beat eggs and syrup together in a separate bowl, add plums, then stir into flour mixture.
6. Transfer to tin and level surface.
7. Mix rest of brown sugar and cinnamon and sprinkle over top of cake mixture.
8. Cook in centre of oven for 45-50 mins and then test. It should be risen and just firm to the touch when cooked. 9. Cut into squares to eat.
Serving suggestion…
This is best eaten warm with ice cream though you can eat it cold, but why wait? Works just as well with apples and rhubarb. 6
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Brecknock Primary School November 2013
Marquesitas, Toledan Almond Gluten-Free Cupcakes for Columbus Day
Ingredients:
• 300 grams finely ground almonds
• 5 eggs
• 250 grams powdered sugar
• Zest of 1/2 a lemon
Preparation:
1. Sift the finely ground almonds and powdered sugar together.
2. Beat eggs separately, then combine both.
3. Add the zest of 1/2 a lemon, and pour into mini cupcake papers.
4. Preheat oven to 500 degrees F.
5. As soon as you place the cupcakes in the oven, lower it to 350 degrees and bake for 10 minutes.
Submit your own family favourites…
If you have any recipes of your own you would like to share in this Brecknock Primary School Parent’s Association Cookbook then submit them to Valerie via the school office.
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