SPONGE CAKE (as shown)
This is a very large cake but worth the effort as it is versatile.
It can be halved and sandwiched with jam and cream, or topped with chocolate or served on its own with fresh fruit.
If this is simply too big, half the ingredients and use a smaller cake tin.
10oz / 300g butter
10oz / 300g caster sugar
2 goose eggs
10oz / 300g self raising flour
2 tsps vanilla extract
1oz / 25g cornflour
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METHOD
Mix the butter and sugar together with the vanilla extract in a mixer until light and fluffy.
Meanwhile using a sharp knife break the goose eggs into another bowl making sure that all of the shell is removed, beat with a fork.
Sift the flours into a separate bowl. Add a quarter of the beaten eggs and a tablespoon of flour and continue mixing.
Repeat until the eggs are all mixed in then add the rest of the flour, mix for a further 2 mins
Place in a large pre-lined cake tin (approx 9"). Bake in a pre heated oven gas mark 4, 180C for 1hr
15-20mins. If the mixture is put into two smaller tins then reduce the time to 45mins |
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CHOCOLATE BROWNIES (as shown)
Simply gorgeous, although don't be alarmed as this will sink in
the middle. It is meant to be deliciously damp.
7oz / 200g butter
7oz / 200g plain chocolate
1 goose egg
2tsps vanilla extract
9oz / 250g caster sugar
4oz / 125g plain flour
6oz / 175g chopped walnut
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METHOD
Place butter and chocolate in a bowl, melt either over a pan of hot water or in the microwave - melt on a low heat.
In a separate bowl mix the goose egg and sugar, in another bowl sift the flour then add the chopped walnuts.
When the chocolate is cool add the egg mixture and beat well.
Then add the flour and beat until there is no sign of flour left.
Empty into apre-lined tin and bake for 30 mins at gas mark 4, 180C.
Leave to cool in tin then cut into squares or rectangles. |
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TOAD IN THE HOLE (serves 6)
12oz / 425g plain flour
1 goose egg
1.5 pts / 900ml milk
large pinch of salt
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Mix all the ingredients together and leave for at least half an hour to settle.
Meanwhile heat a very large roasting tin with some oil in a hot oven gas mark 7, 220C.
Add 12 sausages and cook for 20 mins.
When sausages have turned slightly brown add the yorkshire pudding mixture.
Cook for further 30-40 mins or until the mixture has risen and is brown and crisp. Serve immediately. |
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