PUDDINGS

Apple Batter Pudding Half cook Oxie pound of apples and put into a pie-dish. Cream two ounces of butter and half a teacupful of sugar together, add two eggs which have been whipped for ten minutes. Work in gradually two tea-cupfuls of flour, one teaspoonful of baking-powder and a pinch of salt. Spread the batter … Read more

Making Cakes

There are various basic ways of making cakes. Rubbing in is the simplest, with or without eggs; creaming is the method used for rich cakes; the whisking method produces fat-free sponges and the melting method moist cakes such as gingerbread. Baking cakes is easy and satisfying but faults can occur sometimes, for the following reasons. … Read more

Making Bread

There is nothing quite like the aroma and flavour of home-made bread — and if it is made in bulk, loaves and rolls can last several weeks in the freezer. In fact loaves will keep for months. Flour For the best results use ‘strong’ flour (with high gluten content) to obtain a large volume and … Read more

Making Pastry

The art of making pastry has been surrounded by much mystique but it is simply the skill of combining fat, flour and water in the correct proportions according to your recipe; handling lightly but firmly in a cool environment; and baking in a hot oven. To obtain good light, crisp results, make sure ingredients, working … Read more

Batters, Biscuits And Scones

MAKING BATTERS Traditionally batters are associated with Shrove Tuesday and pancake tossing, or with Yorkshire pudding served as a starter or as an accompaniment to roast beef. This mixture of milk, eggs and flour can be made into a large number of other exciting dishes: fruit pancakes, fritters and crepes suzettes. Proving the pan To … Read more