Here are some of the side's favourite recipes.

Lyn's Chocolate Biscuit Cake

6 oz broken biscuits
2 oz margarine
2 oz caster sugar
1½ level tablespoons golden syrup
1½ oz cocoa powder
1 or 2 oz sultanas (or any dried fruit)
⅓ to ½ bar cooking chocolate (about 3 oz)
a few glacé cherries

Put biscuits in a plastic bag and bash them with a rolling pin until fine.
Cream marge and sugar in pan on low heat.
Add syrup and cocoa to pan and stir.
Line baking tray with greaseproof paper.
Add broken biscuits and sultanas and stir gently till all coated.
Press mixture until flat and 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 chocolate.

Mike's Bread Pudding

½ 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 margarine
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 1½ 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
½ 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 and treacle.
Allow to cool.
Sieve flour, salt, ginger, cinnamon, and bicarb.
Pour wet into dry.
Beat egg and milk.
Add and mix.
Grease and line 9 inch square tin.
Cook at 150-160 deg C for 1 to 1¼ hours.
Done when, with finger pressure, cake springs back.

Janet's Cold Tea Cake

1 cup cold tea
1 lb mixed fruit
½ lb sugar
1 egg
1 lb SR flour

Soak mixed fruit and sugar in cold tea overnight.
Add flour and 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 1½ hours.

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