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HOT CHOCOLATE SOUFFLÉ
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75g butter
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50g plain flour
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10g cocoa powder
Melt the butter in a pan over a low heat. Stir in the flour and cocoa, then the milk and stir till thickened
slightly. Remove from the heat, let it cool, then beat in the egg yolks. Put the whites in the bowl, mix at
speed 6 for a few seconds, add the sugar and whisk till soft peaks form. Fold in the sauce. Pour the mixture
into a greased 1.2 litre (2 pint) dish. Bake, in the oven, in a roasting tin half filled with boiling water, at
190°C/375°F/gas 5 for 40-45 minutes, till well risen.
BASIC BISCUITS
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100g butter
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150g caster sugar
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5ml vanilla essence
Cream the butter, sugar and vanilla at speed 5 for 1-2 minutes till light, pale and fluffy, add the egg, and
whisk till combined. Sift the flours together then gradually add them to the mixture. Remove the bowl,
form the mixture into balls, and flatten them. Bake on a greased tray, in a preheated oven at 180°C/350°F/
gas 4 for 12-15 minutes. Cool on the tray, then on a wire rack.
CLASSIC VICTORIA SPONGE CAKE
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100g butter/margarine
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100g caster sugar
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2 large eggs
Grease two 18cm (7") straight sided sandwich tins. Line the bases with greased greaseproof paper. Cream
the butter and sugar at speed 3 till light and fluffy, gradually add the eggs, then the vanilla, then the flour.
Increase speed to 4 once the ingredients start to incorporate. Divide the mixture between the tins and
level the surfaces. Bake in the centre of a preheated oven at 180°C/350°F/gas 4 for about 25 minutes. Cool
on a wire rack.
CHOCOLATE CAKE
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50g butter, softened
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30g golden syrup
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50ml milk
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2 eggs, beaten
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125g caster sugar
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100g cooking chocolate, melted
Dissolve the cocoa in the boiling water and leave to cool. Cream the butter and sugar for a few seconds at 1,
add half the egg, then half the flour, gradually increasing the speed to 3, add the remaining egg and flour,
mix till smooth, add the other ingredients and mix till smooth. Put in a dish, cover with foil and steam for 1
hour, or till a skewer pushed into the cake comes out clean.
FARMHOUSE FRUIT CAKE
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150g butter
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150g caster sugar
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75g glacé cherries, chopped
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75g each of sultanas and raisins
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25g mixed peel
Grease a 20cm (8") cake tin. Line with greaseproof paper. Preheat the oven to 180°C/350°F/gas 4. Put the
butter, sugar, dried fruits and spices in the bowl, and beat at speed 3 till combined. Add the eggs and milk
and beat for a few seconds. Gradually add the flour, beating till well mixed. Bake in the cake tin for about
1½ hours. Cool in the tin for 15 minutes then turn on to a wire rack.
SPONGE MIXTURE
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500g plain flour
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250g soft butter or margarine
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250g sugar
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2 drops vanilla essence
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450ml milk
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4 eggs, separated
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50g caster sugar
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1 medium egg
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100g plain flour
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100g self raising flour
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100g self raising flour
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1 drop vanilla essence
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10ml vanilla extract
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100ml boiling water
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35g cocoa powder
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125g self raising flour
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30ml light vegetable oil (sunflower, etc.)
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300g self raising flour
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Pinch salt
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5g mixed spice
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45ml milk
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3 eggs
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4 eggs
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15g baking powder
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125ml milk
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pinch of salt
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