January 14, 2010

Pineapple Boiled Fruitcake

b_twin_1, 29 Dec 2009, Recipe Thread

1 can (425g) crushed pineapple
125g butter, chopped
1 cup brown sugar
500g mixed fruit
2 eggs, well beaten
1 cup plain flour
1 cup self raising flour
1 tspn bicarbonate of soda.

1. Preheat oven to 150C (slow). Line 20cm cake pan with baking paper.
2. Combine fruit, pineapple, butter and sugar in heavy-based pan; bring to boil and boil gently for 15 minutes with lid on.
3. Remove fruit mixture from heat and immediately add bicarbonate of soda and stir well. Leave to cool.
4. Beat the eggs.
5. When the fruit mixture is cool add the eggs and flours in 2-3 separate lots. Mix well.
6. Pour mixture into prepared pan and then bake for about 1 1/2 hours.
7. When cooked leave cake in pan and cover with towel. When cold remove from pan and store in cake container or wrap in greaseproof paper and foil. Store in a cool dark place. Use within 2 weeks. Can be frozen (if wrapped securely).


B_twin_1, 22 October 08, comment to ‘Disaster’


90g butter, melted
1/2 cup (100g) firmly packed brown sugar
1 cup (150g) plain flour
1/2 cup (60g) packaged ground almonds

125g butter, chopped
1/4 cup (60ml) honey
1 1/2 cups (210g) slivered almonds

1. Combine all ingredients in a small bowl; mix well.
2. Press into greased 20cm x 30cm lamington pan.
3. Bake in moderate oven about 12 minutes or until browned; cool.
4. Spread with hot topping, bake in moderate oven about 15 minutes or until browned; cool in pan.

Combine butter and honey in small heavy-based pan, stir over heat until butter is melted. Simmer, uncovered, about 3 minutes or until mixture is a light caramel colour; stir in nuts.

Fruit Loaf

B_twin_1: Recipe Thread: December 14, 2008

Fruit Loaf
1/4 cup milk powder
3/4 cup sultanas
1 cup All Bran
1 cup chopped apricots
3/4 cup raw (granulated) sugar
1 1/4 cups water
1 1/2 cups wholemeal self raising flour
1/2 tsp cinnamon (when I am not making a show cake I add more)

Combine milk powder, water, sultanas, All Bran, apricots and sugar. Stand for 2 hours. Stir in sifted flour and cinnamon. (Let’s face it – wholemeal flour doesn’t really sift. So I don’t.) Spoon mixture into a greased, lined 23cm x 13cm loaf pan, bake at 180C, 55-60 minutes until cooked.

I find it keeps very well. Easily a week + in a cool dark place in an airtight container. Well it would…. if it didn’t vanish really quickly. It’s a very handy recipe if you have someone who can’t have eggs.

Risotto without the Cheese

b_twin_1, reposted in main post “Comfort Food”

31 October 2008


b_twin_1 says:

All done in under half an hour….


Start with –

1 wodge of butter (oh okay, you want a measurement … about 1-2 tbs)

1 spanish onion

2 cups Arborio rice

4 cups chicken stock, hot

Herbs – I usually use parsley, oregano, garlic  (and whatever I feel like grabbing from the drawer or garden)

Additions –

(whatever is in the fridge)

Vegetarian option = Pumpkin or Mushroom

Non-vege option = Bacon or Chicken (pre-browned or cooked) or cooked gourmet sausages (our butcher does some great gluten free pork  or lamb & rosemary ones)

Broccoli / Peas / Corn


Take a heavy based saucepan/pan (I use a cast iron Chasseur) and toss in the finely chopped onion (and fresh garlic and bacon if that is what you are using) with the butter.

After the onion starts to soften I add the herbs.  Then I put in the rice and swish that around a bit to heat up and get coated with butter.

I then add the chicken stock.  All in one hit.  But it is HOT (ie. just off the boil).  Stir that all around and put the lid on the Chasseur.

When the liquid starts to simmer I toss in all the veggies and anything else.   Then I put the lid on.   And turn the heat down very low.

I stir it maybe once or twice in the next 10 minutes or so.  It varies a little each time as to when it is “done” but it is usually about 15 minutes.  I look for it to have absorbed the liquid but still be “slippery” looking and not gluggy.  Gluggy means too much liquid or too long.


Robin adds:

I love pine nuts, so I will put slightly toasted pine nuts in at the last minute in a herby risotto and–further on the lazy domestic stock front–a couple of tablespoons of hummous stirred in with your couple of tablespoons of pine nuts will totally make this a main dish, although if I’m planning on hummous I’ll probably leave the onion out.  (I use an enameled cast iron pot:  easier to clean if I get it wrong, and it sticks.)

Black Forest Cheesecake

b_twin_1: comment on “In Honour” on August 11, 2008

Robin – avert your eyes now from the dairy ….


250g plain un-iced chocolate biscuits, finely crushed (that’s cookies for the peoples in the USA!)
125g butter, melted
3 teaspoons gelatine
1/2 cup water
250g packet cream cheese, softened to room temperature (Really soft.  Must be room temp!)
3/4 cup castor sugar
1 tablespoon lemon juice
300ml thickened cream (I use the stuff that is 35% milkfat as I don’t like the thickeners.  Any higher and it probably won’t whip softly)
425g can pitted cherries
1 tablespoon cornflour
1 tablespoon castor sugar
1 tablespoon dark rum (optional)

1. Combine crumbs and butter in bowl, mix well; press over base and side of 20cm springform pan; refrigerate 30 minutes.
2. Sprinkle gelatin over water in cup, stand in small pan of simmering water, stir until dissolved.
3. Beat cream cheese, sugar and juice in small bowl with electric mixer until smooth and creamy; transfer to large bowl.
4. Whip cream until soft peaks form, fold into cheese mixture; fold in gelatin mixture.
5. Drain cherries, reserve 3/4 syrup for topping.
6. Spoon one-third cheese mixture into crumb crust, top with half the cherries, then continue layering, ending with cheese mixture.  Refrigerate several hours or until firm.
7. Spread topping over cheesecake, swirl gently into cheese mixture.  Refrigerate until set.  Decorate with extra whipped cream and cherries, if desired.
Topping: Blend cornflour and sugar with reserved syrup in pan.  Stir over heat until mixture boils and thickens, stir in rum; cool 10 minutes before using.
Source: Sweet Old-Fashioned Favourites (ACP)

Note: this is a very rich cheesecake.  It’s the choc biscuits that do it I think.


b_twin_1, 31st July 2008, comment to Nether Wallop

In honour of birthdays (not *mine*) I found this little recipe while I was hunting for white chocolate tips. It came originally from the cookbook of the Savour Chocolate & Patisserie School.

(I know Robin will like the name of these….)
600g Champagne (reduced to one third its original weight)
85g Fresh Cream
22g Glucose
40g Invert Sugar
440g Cacao Barry Force Noir Chocolate **
80g Butter

Boil the champagne and reduce it to a weight of 200g then boil the cream, glucose and invert sugar. Pour both mixtures onto the chocolate buttons. Allow to cool and add the butter. Pipe small individual balls and set for 10 hours. Roll in cocoa powder.

** link provided by Robin –


Lardy Cake (without milk)

b_twin_1: comment in “More About Connie” on June 16, 2008

Found a lardy cake recipe without milk :)

And it answered my nagging doubt about which sort of flour to use. And maybe less lard?? Hmmmmm




* 1 lb strong white flour
* extra white flour, for dusting
* 1 teaspoon salt
* 1 ounce caster sugar
* 1 (1/4 ounce) packet fast-rising active dry yeast
* 1/2 ounce lard
* 10 fluid ounces tepid water
* oil, for greasing


* 3 ounces lard
* 2 ounces butter
* extra butter, for greasing
* 8 ounces mixed dried fruit (currants, raisins, sultanas, candied peel)
* 3 ounces light muscovado sugar


* 1 tablespoon caster sugar
* 1 tablespoon boiling water


1. Mix the flour, salt, sugar and yeast in a bowland rub in the lard.
2. Make a well in the middle and pour in the water, bit by bit- mix to a soft dough.
3. Turn out onto a floured surface and knead until smooth and elastic.
4. Place in an oiled bowl& cover with oiled clingfilm; Leave to rise for about 1 hours or until doubled in size.
5. Turn out onto a floured surface and roll out to a rectangle about 1/4 in thick.
6. Dot the surface with about 1/3 each of the lard, butter, dried fruit and sugar.
7. Fold into three, bringing one end up and the other end down (or to the left and right) Seal the edge to trap the air and then give the dough a quarter turn.
8. Repeat with the remaining fat, fruit and sugar.
9. Lightly butter a 9in by 12 in roasting tin, lightly roll out hte dough to fit and place the dough in the tin.
10. Cover with oiled clingfilm and leave to rise until doubled in size (about 30 mins).
11. Score the top of the dough in a criss-cross pattern and bake in a preheated oven at gas mark 6/200 degC/400degF for about 30 mins until well risen and golden brown.
12. Leave to cool in the roasting tin for about 10 mins- this is to let the cake soak up the sugar/fat mixture that will have run out.
13. Dissolve the caster sugar in the boiling water& brush on top of the loaf.
14. Eat when cool.

Lardy Cake

b_twin_1: comment in “Food Sin” on June 14, 2008

Well I thought I had seen a recipe and I had… this is the one out of my “hasn’t failed yet” cookbook:


15g compressed yeast
1 tsp castor sugar
¾ cup warm milk
2 cups plain flour
Pinch salt
1 egg, lightly beaten
¼ cup currants
125g lard
1/3 cup castor sugar, extra
2 tsp oil
1 tbls crystal sugar

Cream yeast with castor sugar in small bowl; stir in milk, cover, stand in warm place about 15 minutes or until frothy. Grease deep 20cm (8”) round cake pan.

Sift flour and salt into large bowl, stir in yeast mixture, egg and currants; mix to soft dough. Turn dough onto floured surface, knead about 3 minutes or until dough is smooth and elastic.
Roll dough to about 15cm x 30cm rectangle, spread half the lard over two thirds of the dough, sprinkle with half the extra castor sugar. Fold the unlarded third of the dough over. Fold the top third of the dough over, turn dough halfway round, open end towards you. Roll out dough and fold again using the remaining lard and extra castor sugar. Then roll and fold twice more, without lard and sugar.
Shape dough into a round by turning ends under, place into prepared pan, press dough to fit pan. Brush top with oil, sprinkle with crystal sugar. Stand, uncovered, in warm place about 45 minutes or until dough is well risen. Slash top of cake with a sharp knife in criss-cross fashion. Bake in moderately hot oven 40 minutes or until cake is well browned. Turn onto wire rack. Serve warm with butter.
Source: Sweet Old Fashioned Favourites, ACP.

Apricot Choc-Chip Cake

b_twin_1, 13 May 08, comment to ‘Recipe Thing’

Apricot Choc-Chip Cake

1 cup (200g) chopped dried apricots
1 cup apricot nectar
125g butter
2/3 cup raw sugar
2 eggs, separated
1 1/2 cups coconut
1 1/2 cups self-raising flour
1/2 cup choc bits

Soak apricots in nectar 1 hour (don’t leave much longer than this).
Preheat oven to 180C. Grease and line a deep round 20cm cake pan.

Beat butter and sugar in small bowl with electric mixer until light and fluffy, add egg yolks and coconut, beat well. Stir in apricots and nectar, sifted flour and choc bits. Beat egg whites until soft peaks form, fold into mixture.

Pour into cake pan and bake for 1 1/4 hrs, stand 5 minutes before turning out onto a wire rack to cool.

Eccles Cakes

b_twin_1, 28 April 08, comment to ‘Hellgoddess, Hellhounds…’

Here follows an approximate recipe (”approximate” because I tend to fiddle with it a lot and I don’t measure stuff any more)
Makes 12.
3 sheets ready-rolled puff pastry (you could use flaky pastry if you want)
1 egg yolk
Castor sugar

30g butter
1 cup currants
1/4 cup mixed peel
100g glace cherries, chopped
2 tablespoons brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cinnamon

1. Cut pastry sheets into quarters (or 11cm rounds, but I hate wasting the pastry and am too lazy to cut *rounds*).
2. Place a tablespoon of filing in centre of each quarter.
3. Fold over and pleat edges of pastry to enclose filling..
4. Turn smooth side up and flatten gently, shape into circles.
5. Brush with egg yolk and sprinkle lightly with sugar if desired, cut 3 small slits on top of each oval.
6. Bake in hot oven about 15 minutes or until brown.

Filling: Combine butter, fruit, sugar and spices in pan, stir over low heat until butter is melted. Cool mixture before using. (Tip: puff pastry will rise better if the filling is cool/cold)

Eat them warm/hot……. yummmmmm :)

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