Desserts
Ingredients:
* 150g (5 oz) Stork margarine
* 150g (5 oz) castor sugar
* 2 eggs, size 3, beaten
* 225g (8 oz) self-raising flour, sieved with
* 1 x 5ml spoon (1 teaspoon) mixed spice
* 350g (12 oz) mixed dried fruit, washed and dried
* 150ml milk less 2 x 15ml spoons (1/4 pint less 2 tablespoons)
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Ingredients:
* 3 eggs, size 2 or 3
* 75g (3 oz) castor sugar
* 75g (3 oz) plain flour, sieved with
* 1 x 2.5ml spoon (1/2 teaspoon) baking powder
* 2 x 15ml spoons (2 tablespoons) jam and whipped cream (optional) for filling. Castor sugar or icing sugar, to sprinkle
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Ingredients:
* 50g (2 oz) Stork margarine
* 125g (4 oz) castor sugar
* 2 eggs, size 2 or 3
* 125g (4 oz) self-raising flour
* 2 x 15ml spoons (2 tablespoons) jam, warmed
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Ingredients:
* 175g (6 oz) Stork margarine
* 175g (6 oz) castor sugar
* 3 eggs, size 3 or 4
* 225g (8 oz) plain flour, sieved with
* 1 1/2 x 5ml spoons (1 1/2 teaspoons) baking powder
* 2 thin strips citron peel, (optional)
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Ingredients:
* 125g (4 oz) Stork margarine
* 125g (4 oz) castor sugar
* 2 eggs, size 3
* 125g (4 oz) self-raising flour, sieved with
* 1 x 5ml spoon (1 teaspoon) baking powder
* 1 x 15ml spoon (1 tablespoon) cocoa
* powder ‘
* 1 x 15ml spoon (1 tablespoon) hot water ‘
‘ blended together and cooled
Icing:
* 75g (3 oz) Stork margarine
* 225g (8 oz) icing sugar, sieved
* 1 x 15ml spoon (1 tablespoon) cocoa powder
* 2 x 15ml spoons (2 tablespoons) hot water
* 1 x 10ml spoon (1 dessertspoon) milk
* Decoration
* 1-2 x 15ml spoons (1-2 tablespoons) apricot jam, boiled and sieved
* 50g (2 oz) walnuts, chopped
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Ingredients:
* 1 x 15ml spoon (1 tablespoon) lemon juice
* 200ml (8 fl oz) milk
* 125g (4 oz) Stork margarine
* 250g (9 oz) castor sugar
* 3 eggs, size 3, beaten
* 225g (8 oz) plain flour, sieved with
* 1 x 5ml spoon (1 teaspoon) bicarbonate of soda and
* 50g (2 oz) cocoa powder
Fudge Icing:
* 50g (2 oz) Stork margarine
* 3 x 15ml spoons (3 tablespoons) milk
* 200g (7 oz) icing sugar, sieved
* 2 x 15ml spoons (2 tablespoons) cocoa powder
* Decoration
* Grated chocolate or chocolate flake
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Ingredients:
Flaky or Rough Puff Pastry made with
* 250g (8 oz) flour etc.
* Milk and castor sugar, to glaze
Filling:
* 25g (1 oz) Stork margarine
* 1 x 15ml spoon (I tablespoon) soft brown sugar
* 125g (4oz) currants
* 50g (2 oz) mixed peel
* 1 x 2.5ml spoon (1/2 teaspoon) mixed spice
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Ingredients:
* 1 quantity of Choux Pastry
* 150 ml (1/4 pint) double cream, whipped* Chocolate or Coffee Glace Icing
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Ingredients:
Flaky or Rough Puff Pastry made with
* 250g (8 oz) flour etc.
Filling:
* 9 x 10ml spoons (9 dessertspoons) jam
* 150ml (1/4 pint) double cream, whipped
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Ingredients:
* 175g (6 oz) Stork margarine
* 250g (8 oz) plain flour, sieved with
* Pinch of salt
* 2 x 5ml spoons (2 teaspoons) lemon juice
* 6-8 x 15ml spoons (6-8 tablespoons) cold water
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Ingredients:
* All-in-One Shortcrust Pastry or Enriched Shortcrust Pastry, made with
* 250g (8 oz) flour, etc.
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Ingredients:
* 125g (4 oz) Stork margarine
* 250g (8 oz) plain flour
* 2 x 15ml spoons (2 tablespoons) water
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Ingredients:
* 75g (6 oz) Plain Flour
* l25g(4oz) Stork margarine
* 1 tbsp Water in 15ml spoons
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Ingredients:
* 275ml (1/2 pint) batter
* 25g(1 oz) White Cap
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Ingredients:
* Pancake Batter made with 275ml (1/2 pint) milk.
Filling:
* 25g (1 oz) Stork margarine
* 1 medium-sized onion, peeled and chopped
* 4 carrots, peeled and chopped
* 1 stick celery, chopped
* 1 x 2.5ml spoon (1/2 teaspoon) salt
* 1/2 x 2.5ml spoon (1/4 teaspoon) mixed herbs
* 275ml (1/2 pint) stock
* 175g (6 oz) cooked chicken
* 1 x 15ml spoon (1 tablespoon) cornflour, blended with
* 1 x 15ml spoon (1 tablespoon) water
* 1 x 269g (9 1/2 oz) can beansprouts, drained
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