Desserts

Stork icing

Stork-icing_cIngredients:
* 75g (3 oz) Stork margarine
* 225g (8 oz) icing sugar, sieved
* 2 x 15ml spoons (2 tablespoons) milk or fruit juice
* Colouring, flavouring, optional

Dundee cake

Dundee-cake_cIngredients:
For 15cm (6 inch) Round
* 125g (4 oz) Stork margarine
* 125g (4 oz) castor sugar
* Grated rind of 1/2 orange
* 3 eggs, size 3 or 4
* 165g (5 1/2 oz) plain flour, sieved with
* 1/2 x 2.5ml spoon (1/4 teaspoon) baking powder and
* 1 x 5ml spoon (1 teaspoon) mixed spice
* 125g (4 oz) currants
* 125g (4 oz) sultanas
* 125g (4 oz) raisins
* 25g (1 oz) glace cherries, quartered
* 50g (2 oz) mixed cut peel
* 25g (1 oz) whole blanched almonds, for decoration

For 18cm (7 inch) Round
* 175g (6 oz) Stork margarine
* 175g (6 oz) castor sugar
* Grated rind of 1/2 orange
* 4 eggs, size 3 or 4
* 200g (7 oz) plain flour, sieved with
* 1 x 2.5ml spoon and baking powder (1/2 teaspoon)
* 2 x 5ml spoons (2 teaspoons) mixed spice
* 175g (6 oz) currants
* 175g (6 oz) sultanas
* 175g (6oz) raisins
* 50g (2 oz) glace cherries, quartered
* 75g (3 oz) mixed cut peel
* 50g (2 oz) whole blanched almonds, for decoration

For 20cm (8 inch) Round
* 225g (8 oz) Stork margarine
* 225g (8 oz) castor sugar
* Grated rind of 1 orange
* 5 eggs, size 2 or 3
* 300g (11 oz) plain flour, sieved with
* 1 x 2.5ml spoon (1/2 teaspoon) baking powder and
* 3 x 5ml spoons (3 teaspoons) mixed spice
* 225g (8 oz) currants
* 225g (8 oz) sultanas
* 225g (8 oz) raisins
* 50g (2 oz) glace cherries, quartered
* 125g (4 oz) mixed cut peel
* 50g (2 oz) whole blanched almonds, for decoration

Carrot cake

Carrot-cake_cIngredients:
* 3 eggs, size 2, separated
* 150g (5 oz) soft brown sugar
* 225g (8 oz) carrots, peeled and grated
* 50g (2 oz) ground almonds (optional)
* 75g (3 oz) flaked almonds
* Rind of 1 lemon
* 50g (2 oz) wholewheat flour, mixed with
* 1 x 2.5ml spoon (1/2 teaspoon) baking powder
* 25g (1 oz) Stork margarine, melted

Praline:
* 25g (1 oz) castor sugar
* 25g (1 oz) almonds

Icing:
* 225g (8 oz) icing sugar
* 75g (3 oz) Stork margarine
* 1-2 x 15ml spoons (1-2 tablespoons) milk

Gingerbread 2

Gingerbread_cIngredients:
* 125g (4 oz) Stork margarine
* 125g (4 oz) soft brown sugar
* 200g (7 oz) golden syrup
* 150ml (1/4 pint) milk
* 1 egg, size 3, beaten
* 275g (10 oz) plain flour, sieved with
* 2-3 x 5ml spoons (2-3 teaspoons) ground ginger and
* 1 x 5ml spoon (1 teaspoon) bicarbonate of soda

Boiled fruit cake

Boiled-Fruit-Cake_cIngredients:
* 150g (5 oz) Stork margarine
* 6 x 15ml spoons (6 tablespoons) golden syrup
* 225g (8 oz) stoned raisins
* 225g (8 oz) currants
* 125g (4 oz) sultanas
* 125g (4 oz) stoned dates, chopped
* 125g (4 oz) mixed peel, chopped
* 150ml + 2 x 15ml spoons (1/4 pint + 2 tablespoons) milk
* 225g (8 oz) plain flour, sieved with
* 2 x 5ml spoons (2 teaspoons) mixed spice and
* 1 x 5ml spoon (I teaspoon) grated nutmeg
* Pinch of salt
* 2 eggs, size 4, beaten
* 1 x 2.5ml spoon (1/2 teaspoon) bicarbonate of soda

Semi_rich fruit cake

Rich-Fruit-Cake_cIngredients:
* 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)

Sponge cakes

sponge-cakes_cIngredients:
* 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

Stork swiss roll

Stork-swiss-rollIngredients:
* 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

Madeira cakes

Madeira-cakes_cIngredients:
* 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)

Chocolate chequer cake

Chocolate-chequer-cake_cIngredients:
* 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

Our favourite chocolate cake

Our-favourite-chocolate-cake_cIngredients:
* 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

Eccles cakes

Eccles-cakes_cIngredients:
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

Cream puffs

Cream-puffs_cIngredients:
* 1 quantity of Choux Pastry
* 150 ml (1/4 pint) double cream, whipped

* Chocolate or Coffee Glace Icing

Cream horns

Cream-horns_cIngredients:
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

Flaky pastry

flaky-pastry_cIngredients:
* 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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