Parkin Buns

Parkin Buns
Make these a day before you want to eat them, they get stickier.

Ingredients
130g plain flour
1 level tsp ground ginger
1/2 level tsp mixed spice
130g porridge oats or fine oatmeal if you prefer a finer texture
50g butter
50g soft brown sugar
2 tbsp golden syrup
2 tbsp black treacle
1 egg
2 tbsp milk

Method
Place 12 muffin cases in a muffin tin and preheat the oven to 170 C/ gas mark 3.
Sift the flour and spices into a mixing bowl and stir in the oats.
Place the butter, sugar, syrup and treacle in a pan over a very low heat and stir gently until the butter melts.
Remove from the heat and stir to make sure it is all combined.
 Beat the egg lightly with the milk.
Pour the butter mixture into the flour and add the egg and milk.
Beat the mixture until everything has combined well.
Fill the cases to about two thirds full.
Bake for about 20- 25 minutes. They will be firmly springy, not like a sponge that springs back however.
Allow to cool before placing in an airtight tin.

Autumn Cottage Pie

Autumn Cottage Pie
This is ideal for autumn evenings. It is delicious and economical to make. Baking your potatoes for mash gives a better flavour and I think is much easier to prepare, there is no bashing and mashing, simply season to taste in a bowl then spoon over your meat mixture. You also get the benefit of having the crispy skins to indulge in.
 I usually make this with beef but it just as tasty with lamb mince.
This recipe has just a hint of cinnamon if you use 1/4 teaspoon up the measure for a stronger flavour.

Serve 4- 5

2 tbsp vegetable oil
1 large onion, chopped finely
2 medium carrots, chopped
About 200g squash or pumpkin flesh
1/4-1/2 tsp ground cinnamon
450g  minced beef
1/2 tsp dried thyme
Stock or water to just cover the mixture
50g red lentils

4 large baking potatoes
Pinch salt
Knob of butter
White pepper to taste
80g Red Leicester cheese, grated

Heat the oil in a deep frying pan over a medium heat and fry the onions for a few minutes.
Stir in the carrots, squash or pumpkin and sprinkle over the cinnamon. Stir well as it cooks for another couple of minutes.
Stir in the meat and fry with the vegetables until the meat changes colour.
Add sufficient water or beef stock to just cover the mixture.
Mix in the lentils.
Bring to the boil then reduce the heat to a simmer.
Cover with a lid or some foil and simmer for 45 minutes or until the lentils are cooked and the liquor has reduced by half.
Pour the meat mixture into an oven proof dish or roasting pan that will hold a topping of potato.
Leave to cool whilst the potatoes cook. This makes it easier to cover with potato.
Prick the potatoes and place in the microwave for 5-8 minutes, this kickstarts the cooking time. Whilst they are in the microwave heat the oven to 180C/ gas mark 4.
Put the semi- cooked potatoes on a baking sheet and place in the oven for about 40-45 minutes. When the potatoes are tender, cut in half and scoop out the potato into a bowl. Season with a pinch of salt if you wish and some white pepper.
Put the skins back on the baking sheet and drizzle with a bit of olive oil and a pinch salt if you wish.
Spoon the potato on to the meat starting at the outside edge and working inwards.
Smooth the top out roughly and sprinkle with the cheese.
Place the pie and the skins in the oven.
Bake for about 30 minutes. The skins will be deliciously crispy and can be served with the pie.
Serve with a green vegetable for a hearty meal.

Pea Pod or Mange Tout Soup

I used pea pods that didn't have much in the way of peas inside, they are a bit tougher than specially grown mange tout but it still works if you simmer it for about 10 minutes longer. It is a cheap and delicious soup, one even for people who wouldn't normally eat peas.

Serves 4
2 tbsp vegetable oil or about 15g butter
1 medium or 2 small onions, chopped finely
2 medium or 3 small potatoes,washed and diced without peeling
About 250g pea pods or mange tout, trimmed and sliced, easiest to do this with sharp scissors
1 tsp dried parsley
Good shake of white pepper
900ml vegetable or chicken stock
Salt to taste
100ml single cream or milk, optional, just add another 100ml of stock

Heat the oil or butter in a large saucepan and sweat the onion for a few minutes then add the potato, mange tout, parsley and pepper. Do this over a low light.
Stir as they sweat and leave for about 5- 10 minutes.
Pour in the stock and season with salt to taste.
Bring to the boil and then simmer for 20- 30 minutes.
A few minutes before the end of cooking time add the cream or milk if using. Stir well.
Cool for 30 minutes then blend until smooth. Reheat as necessary and serve.
Crusty bread, oat cakes, or cheese scones go really well with this tasty soup.

Autumn Chutney

Autumn Chutney
This is the time of year when I make lots of different chutneys. I prefer to make a few jars of lots of varieties, or different combinations of fruits and vegetables rather than a huge batch of the same one. A big tip is to a make a small amount of a new flavour to make sure you like it.
Here are a few of our favourites. If you make them now the flavours will have matured to perfection in time for Christmas.
I use fresh ginger in my chutney, usually as the flavour is fresher and fruitier, but ground ginger is fine.

Apple Chutney
I tend to use soft brown sugar in all my chutney for a rich caramel flavour,  but golden or white gives a good flavour too. Use a combination of any apples you have for this recipe.

Makes about 7x 500g jars

3.5kg apples, peeled, cored and chopped into small dice and drizzled with the juice of 1 lemon
2 small onions, finely chopped
500g sultanas
2-3 cloves garlic, chopped finely
500ml malt vinegar
500ml cider vinegar or all malt vinegar
1.2kg sugar
1 rounded tsp ground ginger or 2cm piece of fresh chopped finely
2 rounded tsp ground cinnamon
2 rounded tsp salt

Place all the ingredients in a large pan over a low heat and stir until the sugar has dissolved.
Raise the heat and bring to the boil.
Then reduce the heat so the mixture is simmering and continue to simmer for about 2 hours, stirring occasionally.
When the mixture is thick and glossy ladle inti sterile jars and seal immediately.
Label the jars when cool.
Leave for at least four weeks to mature.

Green Tomato Chutney
 Our red tomatoes are very precious to us as we eat so many, but at the end of the season this is a brilliant way of using up your tomatoes that are still green or pale orange.

Makes about 3x 500g jars

2kg tomatoes, chopped finely
3 onions, chopped finely
450g cooking apples, cored and diced, peel if you wish
200g raisins
600g soft brown sugar
600ml white vinegar or half malt and half white
1 tsp mixed spice
2cm piece of fresh ginger, finely chopped or 1 tsp ground ginger
2 level tsp salt
Put all the ingredients in a large pan and heat gently, stirring until the sugar has dissolved.
Bring to the boil then reduce the heat and simmer for about 1 and half hours. Stir occasionally.
The chutney should be thick and smooth.
Ladle into sterile jars and label when cool.
To vary:
Spice it up by adding 2 chopped garlic cloves, 1 level tsp chilli flakes or a small chopped red chilli and 1 teaspoon medium curry powder.

Allow the chutney to mature for about 4 weeks.

Plum Chutney
I love plums jam, wine or eaten as a fruit, but this is heavenly on a Brie sandwich.  Don't be tempted to peel the fruit as the peel enhances the flavour.

Makes about 4x 500g jars

1.5 kg plums, de-stoned and chopped
1 large onion, finely chopped
200g raisins
200g dried prunes, chopped
300ml malt vinegar
300g soft brown sugar
1 tsp salt
1 level tsp mustard seeds
1 rounded tsp ground cinnamon

Put all the ingredients together in a large pan and heat to boiling.
Turn the heat down so the mixture simmers.
Allow it to simmer for about an hour, stirring occasionally.
The mixture will have come thick and glossy.
Ladle into jars and label when cool.
Leave to mature for about 2 weeks.

Vegetable and Lentil Lasagne

Vegetable and Lentil Lasagne
We are not vegetarians, but enjoy eating tasty vegetable dishes and this really fits the bill. If you wish to make it for vegetarians make sure the cheese is suitable, that is, made with vegetarian rennet.

Serves 4- 5

2 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 stick celery, chopped
 2 medium carrots, diced
1 large red pepper, chopped
1 medium courgette, chopped
100g mushroom, sliced thinly or chopped if very big
200g red lentils
400g can chopped tomatoes
500ml carton passata
150ml dry white wine or water
1 tsp dried oregano
1 tsp dried parsley
Black pepper and salt to taste
2 tsp brown sugar or honey

Lasagne sheets, I tend to use about three layers of six sheets for this recipe but use less or more as your dish permits.

For the white sauce:
600ml milk
60g butter
60g plain flour
1/2 tsp mustard powder
Pinch salt
Black pepper to taste
50g cheddar and 30g Gran  cheese grated and combined together

100g cheddar and 30g Gran Padano cheese grated, for the top

Heat the oil in a large pan and fry the onion, garlic, celery and carrot together for a few minutes on a medium heat.
Add the pepper,  courgette and mushrooms and cook together for 3-4 minutes
Stir in the lentils.
Stir in the tomatoes, passata and wine or water.
Add herbs, sugar and seasoning and stir well.
Simmer for about 30 minutes.
Make the white sauce, put the milk in a pan over a low heat.
Mix the butter and mustard powder into the flour in a small bowl.
Raise the heat under the milk and add the butter and flour mixture. Whisk gently as the sauce comes to the boil. Simmer for another minute or so to cook out the flour.
Remove from the heat and stir in the cheeses and season to taste. It always better to season after adding the cheese as it so salty. Preheat the oven to 180C/ gas mark 4.
Put a couple of ladles of the vegetable  sauce in a large deep ovenproof dish and swirl it over the base of the dish. Add a spoonful of the white sauce also.
Place a layer of lasagne sheets over the sauce and continue layering until you have used all the vegetable mixture.
Finish with a layer of lasagne and pour the rest of the white sauce over the top
Sprinkle with the grated cheese and bake for 40- 50 minutes in the oven.

We tend to serve this with a crisp green salad with lots of chopped red onion.
If you wish to make the lasagne feed six people serve with a few slices of garlic bread also.

Chocolate Muffins

Chocolate Muffins
I seem to have gone chocolate mad, but I am actually looking at ways to enjoy that chocolate taste in a more healthy way. Well that is my excuses over!
These are delicious, soft and moist and apparently much healthier made with coconut oil rather than all butter. I make them with a small amount of butter, but you can use all coconut oil if you wish.

Makes 12 medium sized muffins



These are delicious, soft and moist and apparently much healthier made with coconut oil rather than all butter. I make them with a small amount of butter, but you can use all coconut oil if you wish.

Put 12 paper cases in a 12 hole muffin tin and preheat the oven to 190C/ gas mark 5.

Ingredients
180g self-raising flour
20g cocoa
40g butter
70g coconut oil, I use creamed coconut from the Asian supermarket
Sufficient milk to make up to 300ml when mixed with the butter and coconut
1 egg, beaten
2 tbsp soft brown sugar
2 tbsp clear honey

Sift the flour and cocoa together in a mixing bowl.
Put the butter and coconut oil in a microwavable jug and heat until they melt.
Top up to 300ml with milk.
Beat the egg into the milk mixture and pour into the flour.
Beat with a spatula or wooden spoon for a minute then put a tablespoon of the batter into each paper case.
Bake for 15 minutes until springy to the touch.

You can add 50g chocolate chips or dried sour cherries.
Make them into even more scrumptious delights by cutting off the top and filling with either chocolate buttercream, black cherry jam or simply black cherries pureed or my favourite Nutella. I am sure there are many other delicious fillings for these, so make up your own.

Chocolate Moments

These are most heavenly, the fudge filling takes a bit of time but is so easy even so. The biscuits are not too sweet which balances the fillings sweet taste. I have used half milk and half dark chocolate as well in the filling, but prefer the deeper chocolate flavour of using all dark chocolate. Have a go both ways and see which you prefer.


Chocolate Moments Recipe

For the fudge filling:
85g clear honey
100ml coconut milk
170g dark chocolate, broken into small pieces
40g butter

Place everything in a heatproof bowl over a pan of simmering water and leave to melt together for about 20- 30 minutes, check the pan doesn't boil dry. Stir once after the butter has melted. This can be done in the slow cooker and left for 2 hours on medium or low heat. If you do it in the slow cooker, don't add the butter until the 2 hours has elapsed. Melt it first then add to the mixture.
Use a ballon whisk to beat the mixture together , do this for about 5 minutes.
Pour into a shallow dish and place in the fridge for at least 4 hours before using.
Any fudge filling leftover will keep in the fridge for a week.

For the biscuits:
200g soft butter
180g plain flour
20g cocoa
50g cornflour
50g icing sugar
1/2 tsp vanilla extract

Cream the butter with an electric mixer or put everything in a food processor and mix together to form a soft dough.
If using a hand mixer, sift the flours, cocoa and sugar together and add to the butter in 2 lots. Whisking both times to make a soft dough.
Preheat the oven to 170C/ gas mark 3 and place a sheet of baking paper on two large baking sheets.
Roll walnut sized pieces of the dough between your hands, it will be very soft so do this quickly. Press down with the flat of your hand and bake for 12-15 minutes in the oven, don't overlook them or the cocoa will turn bitter if it burns.
Allow to cool then sandwich 2 biscuits together with the fudge filling, I use about a teaspoon for each one.

Almond Butter

I made some almond butter today. It's delicious and very easy to make. You will need a food processor, however. But if your nut crazy like me and my son, Josh it is a dream.
Buy your almonds from an Asian supermarket as they are much cheaper as they come in larger quantity packs. Mine were £5 for 750g. They keep in an airtight container if you don't use them all.
I make about 300g at a time as you can't fill your processor any more than about a third full or you will overwork your machine.

Ingredients
300g raw almonds
Pinch salt
1tsp coconut oil
1tsp honey
The last three ingredients ar optional, but they add flavour. Add a little more salt and honey if you wish.

1. Preheat the oven to 170C/ gas mark 3.
2. Place the almonds in a single layer on a large baking tray. Roast in the oven for 8 minutes.
3. Put the coconut oil, salt and honey in your processor.
4. When the almonds have had their roasting time pour into the processor.
5. Process for about 2 minutes then push all the grains down from the sides. Keep processing for about 15 minutes, stopping regularly to push the paste down from the sides.
The mixture is ready when the grains stick together and look shiny.
6. Spoon the butter into a clean lidded container.
Serve on bread or with vegetable sticks.
You can add a knob of butter and a teaspoon brown sugar for another dimension to the flavour.

Easy Cheese Biscuits

I just fancied a savoury snack, usually it's oat cakes with a little cheese, but they had all gone. So I decided to make some savoury biscuits and add some cheese. They are really delicious and so easy.

Makes about 10 biscuits

Ingredients
120g plain flour
Pinch of salt, more if you like them salty, but remember that the cheese is salty
1/4 tsp cayenne pepper
1/4 tsp mustard powder
60g butter
10g ground almonds or semolina
80g cheddar cheese, use a strong flavoured one for the best results
1 small egg, beaten

1. Preheat the oven to 170C/ gas mark 3 and place a piece of baking paper on a large baking sheet.
2. Sift the flour, salt, cayenne and mustard into a bowl and rub the butter into the dry ingredients until it is like breadcrumbs.
3. Stir in the almonds or semolina and the cheese.
4. Add the egg and stir in well to combine. Bring together with your hands.
Or if you have a food processor or mixer put all the dry ingredients in together and whiz until breadcrumbs are formed and add the egg and process until a dough ball is formed.
5. Break off walnut sized pieces of dough and roll into a ball. Place on the baking sheet until you have about 10 pieces.
6. Press each one down with your hands until flat.
7. Bake for around 12-15 minutes until light golden brown.
8. Allow to cool for few minutes on the tray then lift on to a cooling rack.

Two Really Quick Delicious Pâtés

These are ideal for your Summer parties, they are quick and easy and keep well for a few days in the fridge, so make them the day before, they actually taste better when left for 24 hours.

Mushroom Pâté
A rich, slightly garlic flavoured pâté. If you prefer you can use light soft cheese and fry the mushrooms in a generous splash of mild olive oil.

Serves 6

20g butter
6 shallots, chopped
350g mushrooms, sliced
Salt to taste
1 garlic clove, grated
150g cream cheese
2 tbsp single cream
Black pepper to taste

Method
Heat the butter gently in a large frying pan and add the shallots. Fry until just soft.
Add the mushrooms and garlic and salt to taste and fry until most of the mushroom liquor has evaporated.
Place the mushroom mixture in a food processor with the cream cheese and cream and black pepper. Blend until smooth
Spoon into ramekins and wrap in cling film. Chill in the refrigerator until needed.

Stilton Cheese Pâté

This is my favourite, it is a luxurious pâté that although it is a strange colour it tastes wonderful. Use white Stilton for this recipe .

Serves 4

Ingredients

250g white Stilton

60g butter

4 tsp port

Pinch nutmeg

1/2 tsp English mustard

100g butter

Mash the cheese and 60g butter together in a bowl and mix in the port, nutmeg and mustard.

Spoon the mixture into ramekins or 1 larger dish.

Melt the 100g butter and pour over the cheese pâté.

No Roll Scones

No Roll Scones
I don't like rolling out scone dough, you seem to waste so much and the last few rollings never seem to rise as well as the first batch. This recipe also makes a softer spoonable dough, so they are much moister than traditional scones and they seem to be as good the day after baking.
So try these and get perfect round scones that are light and moist and delicious with home made jam and clotted cream. Ohh heaven!

Makes 12

320g self-raising flour
50g soft butter
80g soft brown sugar. Reduce this to 50g if you wish for a less sweet scones
80g raisins or other dried fruit, cherries are wonderful much better than glacé ones
200ml milk mixed with the juice of 1/2 lemon, as I never have buttermilk when I need it.

Preheat the oven to 200C/ gas mark 6.
Spray low calorie oil into each compartments of a 12 whole non-stick muffin tin. This really keeps the scones from sticking.
Sift the flour into a mixing bowl lift the sieve up so as to incorporate as much air as possible.
Stir in the sugar and fruit at the same time.l
Melt the butter in a small saucepan until just melted and pour into the centre of the flour mixture. Add the milk and combine with a knife to make a dough, making sure all the flour is mixed in from the bottom of the bowl. This will be very sticky, far too moist to roll.
Spoon a tablespoon of the dough into each muffin hole. Don't be tempted to press it down.
Bake for about 10-12 minutes or until deep golden brown and slightly springy to the touch.
Leave to cool for a as long as you can resist them.

Make them with half wholemeal and half white flour if you like. I do sometimes, but make sure you add 250ml milk as the wholemeal flour takes up more liquid.

Garlic and Anchovy Topped Haddock

Garlic and Anchovy Topped Haddock
I love the saltiness of anchovies combined with the garlic and a touch of tomato, it goes so well with the haddock.
This is wonderful served light with a salad or as a main course with new potatoes and green vegetables.

Serves 4

2 large slices of wholemeal bread
5 anchovy fillets, don't worry about draining the oil off them it will add to the flavour
3 garlic cloves
1 tbsp tomato purée
6 black olives
2 tbsp olive oil
Black pepper
2 tbsp chopped fresh parsley
4 haddock fillets about 180g-200g each

Preheat the oven to 200C/ gas mark 6 and oil a baking tray.
Whizz all the ingredients, except for the fish of course, in a food processor until finely chopped together. Stir and whizz again.
Place the fish fillets on the prepared baking sheet and spoon a quarter of the topping onto each pieces. Press down  gently with your hands.
Bake in the oven for about 10-15 minutes until the fish is cooked and the topping golden brown.

Easy Lemon Meringue Ice Cream

I love making good food to share, when it is as easy as this to make luxury ice-cream it is even better.
All other expensive makes of shop bought ice-cream pale into insignificance after tasting this. It is luscious, oh how I love that word. Make some of the lemon curd first to use this recipe, you will find it on my blog posted last week and also in our City Cottage magazine .

Lemon Meringue Ice Cream
I have tried using homemade meringues for this, but they have to be dried out for hours to withstand the freezing, so I find it better to used shop bought ones.
Use an electric mixer for this as it needs to be light and frothy to freeze well without ending up in a hard block.

395 g can condensed milk
410g can evaporated milk
180ml double cream
Zest and juice of 1 lemon
4 generous tbsp homemade lemon curd
2 ready made meringue nests

Place the evaporated milk in a large mixing bowl and use whisk with an electric hand mixer or in a food processor for about 30 seconds.
Pour in the condensed milk, double cream and lemon zest and and juice and whisk for 2 minutes until the mixture is frothy and the bubbles have got smaller.
Spoon the lemon curd into the mixture and use a knife to stir into the mixture, this way you will get big streaks of lemon curd rather than it mixing into the cream.
Put the meringue nests into a small food bag and crumble to your desired size.
Sprinkle into the mixture and gently stir in with the knife. Again don't do too much stirring.
Pour the mixture into a 1 litre lidded freezeable container.
Place in the freezer and leave for at least 4 hours before serving. When you are ready to serve the ice cream remove from the freezer about 10 minutes before to soften slightly.

Wonderful Nutty Buscuits

Pistachio Shortbread
This recipe is based on one I found in  Yotam Ottolenghi cookery book. I have adapted it to our taste, but I highly recommend you take a look at this wonderful book.

Makes about 15

3-4 cardamom pods
200g butter, at room temperature
100g soft brown sugar
240g plain flour
25g ground almonds
60g pistachios, shelled
2 tbsp milk

Remove the seeds from the cardamom pods and grind to a powder. Grind the pistachios until they are still fairly course. They are going to coat the outside of the biscuits.
Place the butter, sugar, flour, almonds and cardamom powder in a mixing bowl or food processor. Either mix with a hand mixed or whiz in the food processor until well combined.
Bring the dough together with your hands and form into a sausage shape about 5cm in diameter and about 32cm long.
Cut a piece of cling film large enough to hold the dough sausage with extra to seal the ends.
Sprinkle the pistachios evenly on the cling film.
Paint the upper half of the sausage with milk and roll into the pistachios.
Paint the other side with the milk and roll the sausage over so it is coated with the nuts.
Press gently with your hands to firm in the nuts.
Roll the sausage in the cling film and twist the ends to seal.
Place in the fridge for 30 minutes. This firms up the dough and makes it easier to cut.
Preheat the oven to 150C/ gas mark 2. Grease a large baking sheet.
Unwrap the dough and cut, using a serrated knife, into about 15 slices.
Place on the baking tray gently pressing down to flatten a little. Leave a small space between each one and bake for 15-20 minutes.

To vary
Omit the pistachios, almonds and cardamom pods and use 80g pecans. Grind 20g finely and add to the dough mixture before mixing. Grind the rest of the nuts and coat the outside as before.
Omit the pistachios and cardamom pods and add 25g dark chocolate chips to the dough mixture. Grind 60g hazelnuts coarsely and coat the outside as before.
Omit the pistachios and cardamom pods and add 30g chopped cherries and half teaspoon almond extract to the dough mixture. Roll in 60g of coarsely  ground almonds.

Sunday Lunch Idea

This is an easy recipe and a change from the usual roast. It means you can have a substantial lunch without having the oven on all day.


Pork Steak with Rich Tomato Sauce and Vegetable Savoury Rice

Serves 4

4 pork loin steaks

For the rice:
400g brown rice
1 good quality chicken stock cube or sufficient homemade to cover the rice with about 4cm extra
1 tbsp light olive oil
2 spring onions, chopped
1 small onion, finely chopped
2 cloves garlic, chopped
1 tsp paprika
1 tsp hot curry powder, add more if you like a definite curry flavour
1 tsp dried parsley
1 tbsp soy sauce
1 large red paper, chopped
 1 large courgette, diced
100g frozen green beans, defrosted

For the sauce:
1x 400g can chopped tomatoes
 1 tbsp olive oil
1 garlic clove, chopped
1/2 tsp dried oregano
1 tbsp tomato purée
1 tbsp clear honey
Couple dashes Tabasco sauce
Salt and black pepper to taste

Place all the sauce ingredients in small saucepan and bring to a simmer, stirring constantly.
Leave to simmer gently whilst you prepare the rice dish. After about 15 minutes remove from the heat.

For the rice:
Place the rice in a large sauce pan and cover with the stock. Bring to the boil then simmer gently for about 30 minutes until the rice is tender and has soaked up most of the stock. I find this is the best way to cook brown rice.
Meanwhile place the oil in a large frying pan or wok over and fry the two onions and garlic together until just soft but not brown.
Sprinkle over the spices, parsley and soy sauce and stir in the vegetables, fry gently until the is tender.
Add the rice to the vegetables and combine without stirring to vigorously as this will spoil the texture of the rice.
Keep the rice warm whilst you grill or fry the pork steaks until cooked.
Heat the sauce again if necessary very gently and serve poured over the steak with savoury rice on the side.

Honey Cakes

Try this easy cake, the wholemeal flour gives it a nutty flavour, add 50g raisins if you like it fruity. Fold them in with the flour.
A delicious honey rich cake that is a family treat, it can be topped with glacé icing if you wish.


Ingredients

Makes about 10 portions
80g butter
150ml honey
250g wholemeal self-raising flour
100g ground almonds
3 eggs, beaten
1/2 teaspoon mixed spice
1/2 teaspoon ground cinnamon
3 tbsp milk

Method
Preheat the oven to 170C/gas mark 3 grease and line a 20cm round cake tin.
Place the butter and honey together in a saucepan and heat gently until they melt together. Stir and pour into a large warm mixing bowl.
Beat in two tablespoons of the flour and keep beating for  2 minutes or use an electric whisk until the mixture is light and fluffy.
In a separate mixing bowl sieve the flour and spices together tipping in the wholemeal "bits"and stir in the almonds.
Beat the eggs into the honey mixture. Do this in two lots.
Gradually fold in the flour and almond mixture .
Add the milk and stir gently.
Spoon the mixture into the prepared tin.
Bake for about 30 -40 minutes until well risen and springy to the touch.
Allow the cake to cool for about 20 minutes before removing from the tin and transferring to a cooling rack.
If you wish to ice it, do it now when cool.
Store in an airtight container.

Lemon Curd

The Ultimate Lemon Curd
I have always loved lemons and lemon curd was always and still is my favourite filling for cakes. When making it I usually use white or golden caster sugar, but my last batch for Christmas was made with light soft brown sugar. I shall always use this from now on, it is delicious, creamier and the lemon flavour is enhanced by the slightly caramel taste of the sugar. It is also much easier than you think. So long as you always keep the light low it takes about 10 minutes to make.
I usually make small amounts 2 x 350g jars approximately but it can be doubled very easily if you wish to make it for presents.

Ingredients
2 medium sized eggs and 1 extra yolk
2 large lemons, zested and juiced
115g butter, at room temperature
180g light soft brown sugar
1level teaspoon cornflour

Method
Put the eggs and yolk in a medium sized pan and whisk together.
Add all the other ingredients and place the pan over a very low heat, whisk gently with a balloon whisk.
When all the butter melts continue to stir with a wooden spoon or silicone spatula until it thickens.
Continue to stir for about 5 minutes and for another 30 seconds use the balloon whisk to gently mix the curd
Pour into sterile jars and screw on the lid straight away.

It will keep for 3-4weeks in a fridge or very cool dark place. Make sure you label the jars with the date and how to store if you are giving it away as a gift.
This can be made with other citrus fruit, oranges and limes are ideal. Use 1 1/2 medium oranges or 3 limes.

Try a dessertspoonful with porridge or rice pudding. It is also delicious on pancakes or with ice-cream. I make an ice cream with lemon curd and crushed meringues in the summer, it is my favourite ice-cream flavour. Watch out for the recipe I will post it here in the next few days!