Earl of Stamford Morris

Recipes

Lyn's Chocolate Biscuit Cake

6 oz broken biscuits
2 oz margarine
2 oz caster sugar
1 1/2 level tablespoons golden syrup
1 1/2 oz cocoa powder
1 or 2 oz sultanas (or any dried fruit)
1/3 to 1/2 bar cooking chocolate (about 3 oz)
a few glacé cherries

Put biscuits in a plastic bag & bash them with a rolling pin until fine !
Cream marge & sugar in pan on low heat.
Add syrup & cocoa to pan & stir.
Line baking tray with greaseproof paper.
Press mixture until flat & smooth in tray.
Place in fridge until cool.
Melt chocolate in pyrex cup in bain marie, stir.
Spread chocolate over surface with knife.
Decorate with cherries.
Cut into rectangles, put back in fridge to set the choc.

Mike's Bread Pudding

1/2 basin full of bread (crusts or stale bread will do)
4 oz currants } 6 oz of any dried
2 oz sultanas } fruits will do
2 oz chopped mixed peel
2 oz margerine
2 oz brown sugar (or 1 tablespoon each of brown sugar and black treacle)
grated rind of 1 orange and 1 lemon
2 teaspoons of ground mixed spice
1 beaten egg or a little milk

Break the bread into small pieces and soak in milk or water for 20 mins.
Squeeze out excess fluid by hand and place in a bowl.
Mix all ingredients together well to make a soft moist mixture.
Place in a well greased dish or baking tray.
Grate a little nutmeg on the top.
Bake in the centre of the oven at 160 deg C for 1 1/2 to 2 hours or until nicely browned and cooked through,
OR place mixture in a pudding basin and steam for 2 hours or more.
Serve hot with custard or cut into slices and eat cold.

Hatton Show Soft Gingerbread

4 oz butter
4 oz treacle
5 oz syrup
4 oz sugar (brown)
10 oz flour
1/2 tsp salt
1 tsp bicarbonate of soda
2 tsp ginger (or more?)
1 tsp cinnamon
1 egg
8 fl oz milk

Melt butter sugar syrup & treacle.
Allow to cool.
Sieve flour, salt, ginger, cinnamon, & bicarb.
Pour wet into dry.
Beat egg & milk.
Add & mix.
Grease & line 9 inch square tin.
Cook at 150-160 deg C for 1 to 1 1/4 hours.
Done when, with finger pressure, cake springs back.

Janet's Cold Tea Cake


1 cup cold tea
1 lb mixed fruit
1/2 lb sugar
1 egg
1 lb SR flour

Soak mixed fruit & sugar in cold tea overnight.
Add flour & beaten egg a little at time.
Pour into bun tin.
Bake in a medium oven: gas mark 4, 375 deg F or 190 deg C, for 1 1/2 hours

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