Desserts

Apricot jam

Apricot-jam_cIngredients:
* 1.4kg (3 lb) apricots
* Juice of 1 lemon
* 425ml (3/4 pint) water
* 1.4kg (3 lb) sugar

Mincemeat

MincemeatIngredients:
* 125g (4 oz) Stork margarine
* 225g (8 oz) currants
* 125g (4 oz) raisins
* 125g (4 oz) sultanas
* 225g (8 oz) cooking apples, peeled, cored and chopped finely
* 125g (4 oz) chopped mixed peel
* 50g (2 oz) blanched almonds, chopped
* Juice and rind of 1 lemon
* 125g (4 oz) soft brown sugar
* 1 x 5ml spoon (1 teaspoon) mixed spice
* 1 x 2.5ml spoon (1/2 teaspoon) ground ginger
* 1/2 x 2.5ml spoon (1/4 teaspoon) nutmeg
* 4 x 15ml spoons (4 tablespoons) brandy (optional)

Raspberry jam

Raspberry-jamIngredients:
* 1.4kg (3 lb) raspberries
* 1.4kg (3 lb) sugar

Lemon curd 2

Lemon-curd_cIngredients:
* 75g (3 oz) Stork margarine
* 250g (9 oz) castor sugar
* Grated rind and juice of 3 lemons
* 3 eggs, size 2, beaten

Apple mint chutney

Apple-mint-chutneyIngredients:
* 1.8kg (4 lb) cooking apples, peeled, cored and chopped
* 575ml (1 pint) vinegar
* 450g (1 lb) tomatoes, skinned and chopped
* 450g (1 lb) soft brown sugar
* 2 x 5ml spoons (2 teaspoons) ground ginger
* 1 x 2.5ml spoon (1/2 teaspoon) mixed spice
* Pinch of cayenne pepper
* 1 x 2.5ml spoon (1/2 teaspoon) salt
* 450g (1 lb) raisins
* 50g (2 oz) finely chopped mint

Coconut shies

Coconut-shies_cIngredients:
* 25g (1 oz) Stork margarine
* 1 x 15ml spoon (1 tablespoon) lemon curd
* 3 x 15ml spoons (3 tablespoons) icing sugar, sieved
* 5 x 15ml spoons (5 tablespoons) desiccated coconut
* Pink, green and yellow colouring and coconut, to decorate

Toffee

toffee_cIngredients:
* 125g (4 oz) Stork margarine
* 125g (4 oz) granulated sugar
* 4 x 15ml spoons (4 tablespoons) golden syrup

Truffles

TrufflesIngredients:
* 40g (1 1/2 oz) Stork margarine
* 50g (2 oz) icing sugar, sieved
* 125g (4 oz) plain chocolate
* 2 x 15ml spoons (2 tablespoons) brandy
* 50g (2 oz) ground almonds
* 2 x 15ml spoons (2 tablespoons) chocolate vermicelli
* 2 x 15ml spoons (2 tablespoons) cocoa powder

Noisette cups

Noisette-cupsIngredients:
* 175g (6 oz) plain or milk chocolate 36 foil sweet cases

Filling:
* 225g (8 oz) plain chocolate
* 50g (2 oz) Stork margarine, softened
* 50ml (2 fl oz) double cream
* 50g (2 oz) ground hazelnuts
* 2 x 15ml spoons (2 tablespoons) rum or brandy

Decoration:
* Glace cherries, angelica or chopped nuts

Walnut fudge

Walnut-fudgeIngredients:
* 125g (4 oz) Stork margarine
* 150ml (1/4 pint) evaporated milk
* 450g(1 lb) granulated sugar
* 1 x 2.5ml spoon (1/2 teaspoon) vanilla essence
* Pinch cream of tartar
* 25g (1 oz) walnuts, chopped

Peppermint creams

Peppermint-creams_cIngredients:
* 50g (2 oz) Stork margarine
* 2 x 15ml spoons (2 tablespoons) milk
* Few drops peppermint essence
* Few drops green colouring
* 450g (1 lb) icing sugar, sieved
* 125g (4 oz) melted chocolate, to decorate, if liked

Chelsea buns

Chelsea-buns_cIngredients:
* 1 quantity short-time enriched dough

Filling:
* 25g (1 oz) Stork margarine, melted
* 40g (1 1/2 oz) castor sugar, mixed with
* 75g (3 oz) currants and
* 1 x 5ml spoon (1 teaspoon) mixed spice

Glaze:
* 3 x 15ml spoons (3 tablespoons) castor sugar
* 3 x 15ml spoons (3 tablespoons) hot water

Drop scones

Drop-scones_cIngredients:
* 225g (8 oz) plain flour, sieved with
* 1 x 5ml spoon (1 teaspoon) cream of tartar and
* 1 x 15ml spoon (1/2 teaspoon) bicarbonate of soda

OR:
* 225g (8 oz) self-raising flour, sieved with
* 2 x 5ml spoons (2 teaspoons) baking powder

OR:
* 225g (8 oz) plain flour, sieved with
* 4 x 5ml spoons (4 teaspoons) baking powder
* 25g (1 oz) castor sugar
* Pinch of salt
* 1 x 15ml spoon (1 tablespoon) golden syrup
* 1 egg, size 3 or 4
* Approximately 150ml + 4-5 x 15ml spoons (1/4 pint + 4-5 tablespoons) milk
* Stork margarine, for spreading

Griddle scones

Griddle-scones_CIngredients:
All-in-One
* 225g (8 oz) self-raising flour, sieved with
* 1 x 5ml spoon (1 teaspoon) baking powder
* 50g (2 oz) Stork margarine
* 25g (1 oz) castor sugar
* 7 x 15ml spoons (7 tablespoons) fresh or sour milk
* Milk to glaze

Scones

scones2_cIngredients:
All-in-One
* 225g (8 oz) self-raising flour, sieved with
* 1 x 5ml spoon (1 teaspoon) baking powder
* 50g (2 oz) Stork margarine
* 25g (1 oz) castor sugar
* 7 x 15ml spoons (7 tablespoons) fresh or sour milk
* Milk to glaze

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