Village Recipe Book

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Rhubarb and White Chocolate Muffins

Makes 12

Prep Time – 25 mins

Cook Time – 30 mins

12 cup muffin tray lined with muffin cases

350g caster sugar

200g rhubarb, trimmed and cut into 10cm lengths

100g soft, unsalted butter

225g plain flour

2 teaspoons hot milk

2 large eggs

100g white chocolate chopped

Icing sugar for dusting

Preheat the oven to 190°C, fan 170°C, gas 5.

Put 125g of the sugar and 125ml of water in a pan and bring to a boil, stirring to dissolve the sugar. Poach the rhubarb in the syrup for 30 seconds. Drain and cool, discarding the syrup.

Put the butter and remaining 225g sugar in an electric mixer and cream together until pale and fluffy, or mix in a bowl with an electric hand whisk. Sift in the flour and baking powder and then the hot milk. Add the eggs, one at a time – the mixture should be quite moist.

Mix the rhubarb and chocolate into the mixture and then spoon into the muffin cases.

Bake for 20-25 minutes until golden brown then cool on a wire rack.

Dust with icing sugar to serve and enjoy with a lovely cuppa tea!

Pineapple Cake - Really easy to make and tastes delicious.

100g light soft brown sugar

1 tin 410g crushed pineapple

200g mixed dried fruit

75g cherries

100g butter

Boil all the above ingredients for 5 minutes, stirring all the time. Leave to cool.

Fold in 200g Self Raising flour and then fold in 2 large beaten eggs.

Pour into a lined 2 lb loaf tin (liners available from the 99p shop) or a deep lined round 8” tin.

Bake for 45 mins at either gas mark 4 or 160C for a fan oven.

Brownies

100g plain chocolate

150g butter

125g plain flour

½ tsp baking powder

15g cocoa powder

1 tsp vanilla extract

300g soft light brown sugar

2 eggs

optional – 100g chopped nuts

Preheat the oven to 180c/Gas 6.

Grease and line the base of the baking tin (20cm x 15cm)

Break the chocolate into a bowl and add butter. Melt over a saucepan of barely simmering water, stir occasionally. Remove the bowl from and allow chocolate to cool slightly.

In a large mixing bowl, place the sugar and vanilla extract. Stir in the melted chocolate mix, then add the flour, baking powder and cocoa powder.

Beat the eggs in a small bowl, then fold into the wet mixture.

Spoon the mixture into the baking tray and bake for 30 minutes. Then enjoy !

Crunchy Fruit Muffins

Makes 12

300g plain flour

1tbsp baking powder

½ tsp salt

125g caster sugar

1 egg

2 tbsp sunflower oil

275ml milk

150g raspberries/blueberries/blackberries fresh or frozen

100g crunchy oat cereal

Preheat the oven to 200c/Gas 6.

In a large mixing bowl place the flour, baking powder, salt and sugar

Measure oil into a large jug and beat in egg, until they are light and fluffy, then beat in the milk.

Fold the egg mixture into the flour mixture. The mixture maybe lumpy, but no flour should be visible. Fold in the berries.

Put the muffin cases into a 12 hole tin and spoon in the mixture.

Sprinkle the cereal on top of each muffin.

Bake the muffins for 25 muffins or until risen and golden.

Remove the muffins from the oven and leave to cool. Then enjoy!

Two Bowl Chocolate Cake

Mix well in one bowl :-

1 lb Self Raising flour

1 lb Castor sugar

5 table sp Cocoa

2 tea sp Baking Powder

1 tea sp Salt

Combine in second bowl:-

6 fl oz vegetable oil

2 table sp Vanilla

3 table sp Vinegar

¾ pint cool water

Pour the liquid into the flour mixture.

Mix well and transfer to a lined 9” x 12” tin.

Bake in centre of oven gas 4 (Electric 170 deg)

For ¾ hr.

Fudge Topping:-

8 oz Icing sugar

2 level table sp Cocoa

4 fl oz Vegetable oil

3 table sp Milk

3 oz Castor Sugar

Sift icing sugar and cocoa into a bowl. Heat rest of ingredients in a small pan until sugar is dissolved. Bring to boil and pour into icing sugar.

Stir until mixed, and the beat until fluffy. Spread over cake. Rough up surface and leave to set.

Banana Ice Cream

Ingredients

4 Eggs (separated)

125g/4oz caster sugar

300mls/10fl oz double cream

2 very ripe bananas (mashed)

1 of lemon or lime (juice and finely chopped peel)

Method

1.Whisk sugar and egg yolks until light, creamy and thick.

2.Whisk cream until just thick enough to hold its shape. Carefully fold into yolk mixture.

3.Add mashed bananas, juice and finely chopped peel of the lemon/lime to the cream mixture.

4.Beat egg whites until standing in peaks. Carefully fold into ice-cream mixture.

5.If you have an ice-cream maker pour mixture into ice-cream maker; does two loads. Follow ice-cream maker’s instructions. (If you have lost them, leave the ice-cream to mix for approximately 30 minutes.) Transfer mixture into a dish. Cover with lid and freeze.

6.If you do not have an ice-cream maker, pour mixture into a dish, cover with lid and put into the freezer for 1 – 2 hours. Remove from freezer and turn into a large bowl and mix well to break down the particles of ice that have formed. Return ice-cream mixture to the dish and allow ice-cream to freeze.

Very ripe peaches can be used instead of bananas.

Ice-cream fits into a 1 kg/1.5 kg container

Roasted Rhubarb Tart

Serves 6-8 | Very easy to make and no-one will realise how you made the almond filling!

1 sheet of ready rolled puff pastry

½ small packet of white marzipan

about 350g young rhubarb

2 tbsp demerara sugar

1.Heat oven to 220ºC, gas 7.

2.Lay the pastry on a baking sheet and score 1cm in around the edge without cutting through.

3.Grate the marzipan over the inner part of the pastry.

4.Cut the rhubarb into 5cm 2inch lengths and place in rows over the marzipan.

5.Sprinkle over the sugar and bake for about 20 mins until the pastry is risen and golden and the rhubarb tender.

6.Serve warm rather than straight from the oven (good cold too) with cream, ice cream or crème fraîche.

Variations:

Cut the pastry into 6 and make individual tarts

Use peach or nectarine slices or half plums instead of rhubarb