Ingredients

• 175g Dates Chopped
• 75g Brown Sugar
• 100g Oats
• 200g SR flour
• 175g Butter
• 2 Tbsp Golden Syrup
• 1 tbsp MIX spice or cimmamon
• 4 Tbsp Water

Directions

In a pan simmer the water , chopped dates, and add 25g of the sugar till dates are soft.

Let dates cool down.

Next in a mixing bowl, add the rest of sugar, flour, and oats.

Melt the butter and syrup in a pan.

Then add this to , the flour, sugar, and oats , and mix well.

In a baking tin, take half the oat mixture, and spread it in the tin.

Then take the date mixture and put all of it on top of oats and spread it well.

Then take the rest of oats and put in on top of dates.

Cook on 150c/300f/or gas mark 1to2.

Bake for 40/45 minutes.

Let cool down befor cutting it up .

keep in a airtight tin.

This go’s very well with, hot custard , after a meal.

Ingredients

• 8oz Dark Brown Sugar
• 2llb Cooking Apples
• 1TSP Mixed Spice
• 1Tsp Cinnamon
• 1Tsp Ginger
• 12oz Currants
• 8oz Raisins
• 8oz Sultans
• 4oz Cherries
• 1 Orange Juice
• 1 Lemon Juice And Rind
• 1/4 Pint Of Rum Or Whisky
• 3/4 Of Stronge Cider
• 2oz Atora Shredded Suet

Directions

Sterilise jar’s ready for mince meat to be put into .

Peel and core apples, and then chop them up very small.

In a big pan , put the cider , and the sugar , and boil it till the sugar has dissolved.

Add to the pan , all the ingredients, but the rum or the whisky.

Cook for 30 minutes or so , making sure , it don’t stick to pan.

Take off heat and add to it the rum or whisky give a good mix around.

Let cool , befor jaring mince meat , and then label , and date it.

This make’s lovely mince pie’s for Christmas Day.

Ingredient

• 4lb Dried Apricots chopped
• 10 Cups of Hot Water
• 4lb Jam Sugar
• Juice for 2 Lemons
• 1/2 A Bottle Of Certo

Directions

First take your jar’s, and sterilse them, then put them in oven on a low heat to keep them warm for jam to go into.

Chop up apricots, then put them into a big bowl , pour over the hot water cover and let stand over night.

Next day put the apricots, and water, into a big pan , add to it the sugar, and lemon juice into the pan.

Put on a very low heat till all the sugar has dissolved into the water stirring jam all the time.

When sugar as all dissolved, turn up heat , till it boils, keep giving it a stir.

Boil the jam, for 30 minutes or so, the jam will start to get thick.

To test the jam , to see if it is ready, put a drop on a saucer, leave it in the fridge for 10 minutes.

Take out of fridge, and test it by pressing your finger into jam , if there’s a thick skin and the jam will not run then it’s ready.

Take off the scum from the top of the jam as this will stop your jam from going off fast.

Now add the 1/2 bottle of certo.

When you have done this, the jam is ready to be jared up.

Jar up jam.

Put the jar’s, into a pan of hot water , cover to half the way up jar, and boil for 10 minutes.

This will seal the jar.

Take care when taking them out the pan as they will be very hot.

Clean jar’s and label and date then .

The jam is best if left for a week or so .

You just can’t beat home made jam.

Ingredients

Pastry

• 225g/8oz plain flour
• 1/2 Tsp Salt
• 50g/2oz Lard
• 50g/2oz Butter
• 25g/1oz Caster Sugar
• 30 ml Water

Filling

• 1oz Sugar
• 2 Tsp cinnamon
• 2lb Cooking apples
• 1oz Sultanas
• 30ml Water

Directions

Filling

Peel and core apples and chop them up into small bits.

Put in pan with water, sugar, sultanas and cinnamon, and cook half way.

Leave to stand on a side, why you get pastry ready for the pie.

Pastry

In a bowl sift the flour and salt together.

Cut up lard , butter into flour, and then rub in with your fingers.

Add to it the sugar then, add the water to form a stiff dough.

Put on a well floured work top and roll out the base for your pie.

Line pie tray with pastry and fill with apple filling.

Roll out pastry lid and cover pie.

Bake pie on 180c /350f/gas mark 4 til golden brown.

Ingredients

Pie Base

• 8oz Gingernut biscuits crushed well
• 3oz Butter
• Filling
• 405g Tin Condensed milk
• Grated zest And Juice Of 5 limes
• 284ml Carton Double Cream

Directions

Melt 3oz butter , and add the crushed ginger biscuits.

Put in a pie dish, and press it around dish well, to make a base for filling.

Put it in the fridge for around  30 minutes.

When base is ready wisk together milk, zest and double cream.

Mix this well with a mixer this may take some time to thicken.

When it is thick and creamy spoon over the base top and leave it in the fridge for 1 hour.

You may melt chocolate and drizzle over top and leave to chill agian.

This is lovely on a hot summers day or light after a big meal.

Ingredients

• 11b 1/2 strong White flour
• 2 Tsp Salt
• 1oz White vegetable Fat
• 1 Sachet of dried Fast Acition Yeast
• 3/4 Pt Warm Water

Directions

Mix flour, and salt together.

Cut up the fat, and rub it in with your finger tips.

Then fold the dried yeast into the flour.

Add in the warm water , do not make it to hot, or it my kill the yeast then your bread will not rise when baking.

Fold in the water, to start with, then you mix in the water well, you may turn it on a well floured surface.

knead with your hands for 10 minutes, till it is soft and the dough is like elestic.

This will make 24 rolls , or two 11b loafs.

Place into a greased tin or tins.

Cover with damp clean tea towel.

Put in a warm place to rise. this will take about 1 hour, to 1 & 1/2 hours, until it has doubled in size.

Warm oven up to 200c/400f or gas mark 6.

Bake bread if rolls for 10 to 15 minutes, if a loaf bake for a good 25 to 30 minutes.

When cooked place on a wire rack to cool well

You may freeze the bread for up to three week.

This bread is soft and fluffy.

All feedback and comments welcome.

Ingredients

• 180g Chopped Dates
• 220g Dark Brown Sugar
• 55g Butter
• 235 ml Of Boiled Water
• 220g SR Flour
• 10 ml Vanilla Extract

Directions

Soak chopped date , sugar, and butter ,in the boiled water for 1/2 a hour.

Preheat oven to 180c/350f or gas mark 4.

Add vanilla extract to chopped dates mixture.

Sift flour and add all ingredients to the bowl, and give a good mix.

Grease and line a 7 inch cake tin.

Place mixture in to tin.

Bake for 45 to 50 minutes till fluffy.

Leave in tin for 10mins to cool.

Then turn out and place on wire rack to cool down.

Ingredients

• 8oz SR Flour
• 4oz sugar
• 4oz Butter
• 1oz Choco Powder
• 3oz Mlik Chocolate
• 1/2 Of Orange Ring And  Juice

Directions

Melt butter, and sugar, in microwave.

Mix chocolate into butter and sugar till it melts.

Then add orange juice, and rind, and mix in well.

Sift flour, and choco power into bowl.

Take chocolate mixture and add to flour.

If to sticky add a little more flour.

On a floured surface roll out and cut with biscuit cutter 1/4 inch thick.

Cook on 180c /350f or gas mark 4.

Bake for 10 minutes.

keep in airtight container.

Ingredients

• 40z Butter
• 6oz Black Treacle
• 2oz Golden Syrup
• 1/4 Pint Milk
• 2 Eggs
• 8oz Plain Flour
• 2oz Brown Sugar
• 1 Tsp mix Spice
• 2 Tsp Ground Ginger

Directions

Grease and line a 7inch squate cake tin.

In a microwave warm up butter, treacle, syrup and sugar.

Let it cool down a little before you add the milk, and eggs.

In a big mixing bowl, sift flour, mix spice, the ginger and mix it well.

Next take the syrup mixture, and add it to the flour, give this a good mix up.

Pour into lined cake tin.

Cook on gas mark 2 to 3 or 160c/325f

Bake for 1 and1/4 hours until this is firm to the touch.

This go’s well with a cup of tea.

It keeps very well in airtight tin for two weeks.

Freeze up to 3 months.

Ingredients

• 2oz Walnuts Chopped
• 6oz Light Soft,Brown Sugar
• 10oz Plain Flour
• 1 Tsp Bicarbonte Of Soda
• 6 Floz or 175 ml Veg Oil
• 2 Ripe Banana Mashed
• 3 Eggs
• 1 Tsp salt
• 2 Tsp Baking Powder
• 6oz Grated Carrot

TOPPIN

• 3oz Butter
• 3oz Cream Cheese
• 6oz Sifted Icing Sugar
• 1/2 Tsp Vanilla essence

Directions

Grease and line a 9 inch, round cake tin.

Place walnuts , bananas , sugar , eggs in a big mixing bowl.

Add flour, salt, and baking powder, mix well.

Then add in the grated carrots , veg oil mix well.

Place the cake mixture into the prepard cake tin.

Cook on gas mark 4 /180c/350f.

Bake for 1 to 1 and  1/2 hours.

Until golden brown.

Let cool in tin for 10 minutes.

Then turn out, onto a wire rack , to cool all the way down, befor putting toppin on.

Toppin

Mix the butter , cream cheese , vanilla , then add sifted icing sugar to it a little at a time.

When cake has cooled down,  put toppin on top of the cake.

This wil keep for a week in airtight tin.

This a very moist cake.