Tag Archives: recipe

Comfort Food by Julia Bettelheim

I have received a free e-copy of the recipe book Comfort Food by Julia Bettelheim to review.

Comfort Food by Julia Bettelheim

 

Here is the book blurb.

There’s nothing quite like Comfort Food to put a smile on your face and a feeling of contentment in your stomach. Chef Julia Bettelheim is passionate about feeding people; from the students in her university kitchen to guests and family at home. From recipes that are as simple as a sandwich to as technical as a fruit cake, she knows the importance of creating delicious meals that are full of flavour and which always have budget in mind. Her recipes include easy to make classics and mouth-watering family favourites, using easy to find products that are fresh and economical. Fun, fast, indulgent and nurturing, there’s a time and a place for Comfort Food in every kitchen.

I’ve always enjoyed browsing through recipe books, although I did reluctantly reduce my own collection which filled several shelves in the bookcase down to about one shelf to make more space for the boys’ books a few years back. So I was particularly looking forward to reading this book and trying my hand out at cooking some of the recipes. I’m hoping that e-recipe books may be the way forward for me.

Just like most recipe books it is sub-divided into chapters, starting with soups. There are some very tasty sounding treats, but equally a few that I would prefer to avoid like Scottish Rolls. This was one of the two recipes that I was asked to make, but I declined as it includes black pudding, something I hate. Maybe comfort food to some, but not for me. This particular recipe was in the England, Ireland, Scotland and Wales chapter which I laughed to see even included a Deep Fried Mars Bar.

However it was a delight to see tasty sandwiches included. Absolutely comfort food, but something not usually encompassed in a recipe book. And I loved reading the introduction where it mentioned how Julia started with index cards as a teenager. I’ve lost most of my handwritten childhood recipes, but I do still have one scrapbook that I used to paste in recipes from magazines, so I could really relate to that.

Comfort Food is available on Amazon, currently priced at £9.99 in paperback and is also available in Kindle format. A nice recipe book, so long as you aren’t too bothered about the inconsistencies in units, which did bug me a bit. I’ve got my eye on trying the caramel crumble next.

Easy to navigate around the e-version to any recipe with a single click from the index. Nice photos although I would have preferred every recipe to have a picture.



I was asked to test out the Easy Biscuits recipe.

Easy Biscuits

Easy Biscuits

These biscuits are very easy to make; the only time-consuming bit is rolling the balls onto the sheet pan. The biscuits themselves are very plain, but you can let your imagination get the better of you.

Ingredients
500g butter
1 cup sugar
1 tin sweetened condensed milk
5 cups self-raising flour
1 teaspoon of vanilla extract

Cream together butter and sugar, then beat in the milk and vanilla. Stir through the flour until it is all mixed in. Roll tablespoonfuls onto a sheet pan and bake at 170 degrees for 15-20 minutes or until just golden. Using a small 8 oz ice cream scoop also works if you prefer large biscuits.

At this point you can divide the mixture into portions and add some goodies to each portion, for example:

  • 50g candy coloured chocolate
  • ½ cup white chocolate bits and ½ cup dried cranberries
  • ½ cup choc raisins
  • ½ cup milk choc bits

Store biscuits in an airtight container and they stay fresh for about a week.

Easy biscuits

With two blocks of butter, this certainly made a lot of biscuits. Took me a while getting all batches through the oven. And it really hit the spot with all the family, so I’ll definitely be baking this again. I chose to do four variants – plain, chocolate chip, honeycomb and currants using half a cup for each addition. Although you shouldn’t call the plain that in my opinion, as they were so sweet with both sugar and the condensed milk, especially compared to how I often try to reduce sugar content in baking.

I wasn’t quite sure what the recipe meant by rolling tablespoonfuls onto the baking sheet, so I just pushed the mixture off the tablespoon, but otherwise lives up to its name of easy biscuits. Also the recipe needs to be proof-read, as currently it reads that the additional ingredients should be added after baking. I assumed that they were to be added before cooking, not as decoration.

However I did find it particularly irritating that there was no consistency over the units used in the recipe – some ingredients in grams and some in cups. I feel it should have been one or the other. Personally I try to avoid recipes using cups, as I never know what size cup to choose, so mine may have then been wrong against the amount of butter. Also it would be more helpful if it indicated what size tin of milk to use. There was only one size at my supermarket, but is that the case everywhere?

It wasn’t just this recipe that had multiple units. It was fairly common throughout the book. Also some recipes had a combination of ounces and cups, introducing yet another unit. So if there is a reprint, I would recommend standardising the units used throughout. Otherwise define the size of a cup either at the start or end of the book.


About the author

Growing up in Wellington, New Zealand, British born Julia Bettelheim enjoyed an early start in the catering industry and as a teenager took lessons from a private chef. Her family then moved to Melbourne, Australia where she lived for the next twenty-two years and worked as a tupperware sales representative travelling the city providing cookery demonstrations and sharing recipes that were suitable for storing. After her divorce in 2008, Julia moved back to England where she now lives in Chatham, Kent and works as a chef in the kitchen of the cafe at UCL in London.


I’m participating in the blogtour. Do take time to browse round some of the other posts to see what tasty recipes they have tried.

Comfort Food by Julia Bettelheim

I’d love to hear what dishes are your comfort food?

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Disclosure.  This post is a review of an e-book I was sent for free.  All opinions are my own.

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Sausage Plait

This recipe is a little bit more interesting than just using your sausagemeat to make sausage rolls.

Sausage Plait

Sausage Plait

Ingredients (serves 4)

375g puff pastry
500g sausage meat

Method

Preheat fan oven to 180 degree C.
Grease a baking tray.
Roll out pastry.
Lift pastry over the baking tray.
Place sausage meat onto the pastry and press into a flat rectangular shape.
Carefully cut pastry overhang into attached strips.
Plait the strips over the top of sausagement.
Bake on middle shelf of oven for 30 – 40 minutes until golden.
Cut into slices.
Serve with your choice of potatoes and vegetables.
Enjoy.

Sausage Plait


And as an accompaniment, I decided to try a variant on cheesy potatoes using yoghurt.

Yoghurt potatoes

Cheesy yoghurt potatoes

Ingredients (serves 4)

750g potatoes
250g yoghurt
100g cheddar cheese
salt and pepper

Method

Preheat fan oven to 180 degree C.
Peel and slice the potatoes.
Grate the cheese.
Place a layer of sliced potatoes in the bottom of an ovenproof dish.
Cover with yoghurt and grated cheese.
Repeat layers until all ingredients are in the dish, ending with a cheese layer.
Season with salt and pepper.
Bake on top shelf of oven for about 45 – 50 minutes, until potato has softened.
Serve as a side dish.
Enjoy.

Yoghurt potatoes

The sausage meat plait was very popular but mixed reactions to the potatoes. Two of us liked it and two weren’t so convinced.

I’d love to hear your recipes for potatoes or sausage meat.

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Tuppenny Rice and Treacle by Doris Coates

I have received a free e-copy of the book Tuppenny Rice and Treacle: Cottage Housekeeping 1900-1920 by Doris E Coates to review.

Tuppenny Rice and Treacle by Doris Coates

Here is the book blurb.

Feeding a family on a limited budget is always a challenge. Yet even with a budget as low as ten shillings (50p) a week in the early part of the twentieth century, it is remarkable how interesting and varied the menu could be.

This delightful book draws on recipes compiled by Doris’s mother in Derbyshire and mother-in-law in Cumberland, and contains detailed records of weekly expenditure.

It includes numerous recipes for nutritious and filling meals for working men and growing families, taking full advantage of what was available – hearty meat dishes, with lots of root vegetables, puddings and dumplings to fill them out, cakes and buns, sweets and jams, and beverages to go with them (some highly alcoholic!). The recipes work just as well now as then.

It is also full of household and cleaning hints and products, illustrating immense pride in the home, as well as medicines, lotions and potions that would ‘kill or cure’.

This book originally published in 1975, is mainly based on the recipes and notebooks of both Doris’s mother Margaret Dawson and mother-in-law Jane Coates from the period 1900 – 1920. This new edition includes additional material sourced by Doris’s son Richard Coates.

The notebooks would have included household accounts and money saving tips. And the recipes weren’t all food, they also encompassed how to make your own medicines and cleaning materials. It was very difficult for Margaret to balance the £1 budget and if she overspent one fortnight, she would have to cut back the following, as there was a family horror of debt. She supplemented the income with paying guests, teas for ramblers and piecework for the shoe factory, although this only earned 9d per dozen.

However her accounts for several years show no record of purchase of boots, shoes, major items of clothing or toiletries. Items like tinned fruit were beyond their means, but however short of money, she still had to fill the store cupboard for the winter, so there are recipes for preserves, pickles and bottled fruit. All such a fascinating insight.

Then recipes for cheap cuts of meat – rook pie for instance. Followed by substantial filling puddings, some were regional specialities like Coniston Pudding and Felixstowe Tart. And the interesting names of others like High Church Pudding and Duchess of Sutherland Pudding. Of course not missing out teatime favourites, again many are regional like Northumberland Griddle Cakes and Sledmere Gingerbread.

And I loved the fact that the teetotal family were of the opinion that potent homemade drinks were innocuous, so we see the likes of Nettle Beer and Cowslip Wine.

At least the author warns us not to try the cough mixture recipes, as I see ingredients like laudanum. And I love the household tips like how to test the heat of the oven.

Tuppenny Rice and Treacle is available on Amazon, currently priced at £11.95 in paperback and is also available in Kindle format or hardback. I really enjoyed this book and highly recommend it. A wonderful glimpse into the early twentieth century household accounts, with plenty of recipes to browse.


And I’ve been busy trying out the Bible Cake recipe. This is not just a recipe, but a puzzle too, with the ingredients all being listed as Bible references.

Bible cake

Bible Cake

This ‘puzzle recipe’ has been known in the North of England at least from the turn of the century.

  1. ½ lb Judges 5, verse 25 (last clause)
  2. ½ lb Jeremiah 6, verse 203. 1 tbsp 1 Samuel 14, verse 25
  3. 3 of Jeremiah 17, verse 11
  4. ½ lb 1 Samuel 30, verse 12
  5. ½ lb Nahum 3, verse 12 (chopped)
  6. 2 oz Numbers 17, verse 8 (blanched and chopped)
  7. 1 lb 1 Kings 4, verse 22
  8. season to taste with 2 Chronicles 9, verse 9
  9. a pinch of Leviticus 2, verse 13
  10. 1 tsp Amos 4, verse 5
  11. 1 tbsp Judges 4, verse 19

Note: leaven means baking powder.

Beat Nos 1, 2 and 3 to a cream; add 4 one at a time, still beating; then 5, 6 and 7, and beat again; add 8, 9, 10 and 11 having previously mixed them, and lastly No 12. Bake in a slow oven for one and a half hours.

Bible cake

Here is the solution to the puzzle:

  1. She brought forth butter in a lordly dish – ½ lb butter
  2. The sweet cane from a far country (sugar) – ½ lb sugar
  3. There was honey upon the ground – 1 tbsp honey
  4. As the partridge sitteth on eggs and hatcheth them not – 3 eggs
  5. And they gave him a piece of cake of figs, and two clusters of raisins – ½ lb raisins
  6. All thy strongholds shall be like fig trees with first-ripe figs – ½ lb figs (chopped)
  7. The rod of Aaron… yielded almonds – 2 oz almonds (chopped)
  8. Soloman’s provision was… thirty measures of fine flour – 1 lb flour
  9. Spices in great abundance – Season with spices to taste
  10. Thy meat offering shalt thou season with salt – Pinch salt
  11. A sacrifice with leaven (yeast) – 1 tsp baking powder
  12. And she opened a bottle of milk – 3 tbsp milk

This made a very large quantity of mixture, so I had to split it across 2 tins, as I didn’t have a large enough tin. I followed the quantities stipulated exactly and was quite surprised how stiff the mixture was for a cake, more like the consistency of rock buns. Also I had to guess what temperature a slow oven would be. I opted for 160 degree in my fan oven but with hindsight, this may have been too high. I ended up covering the cakes with greaseproof paper after 45 minutes to avoid the outside over-cooking and took them out of the oven at 65 minutes compared to the expected 90 minutes.

However the resulting cakes were delicious. But surely ingredients like figs would have been difficult to source in Margaret’s time, so I imagine this would have been a cake for a special occasion in those days.

Bible cake


About the Authors

Born in Eyam in the Peak District of Derbyshire, Doris E. Coates achieved a successful and varied career as a teacher in both Derbyshire and later in Norfolk. Along with her husband George, she was an active member of her community promoting local groups, enjoyed singing in the local choir and, after retirement, turned her talents to writing. Her son, Richard Coates, now based in Bath enjoyed a happy childhood and grew up appreciating the importance of a strong education. After gaining a scholarship at Oxford University he went on to read Politics, Philosophy and Economics. Later as a management consultant he worked for international companies including Audi, British Airways and Mars in both the UK and oversees and continues to sit on the board of Davos Consultancy. Now retired, and in memory of his mother, Richard has decided to republish her books with fascinating new additions after researching further into his family history.


I’m kicking off the book tour and you may like to check out some of the other blog stops on the tour. I’ll be back on January 29th with my review of Tunes on a Penny Whistle.

Tunes on a Penny Whistle by Doris Coates

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Disclosure.  This post is a review of an e-book I was sent for free.  All opinions are my own.

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When is a Gingerbread Man, not a Gingerbread Man?

When it is a Reindeer!

Now I can’t take the credit for this idea as I’ve seen multiple images on the internet of a gingerbread man cutter being used upside down to create reindeer biscuits. I thought this was a great idea that my boys would love, so I decided to give it a try. I made my standard gingerbread recipe and then decorated them all as Rudolph.

Reindeer gingerbread biscuits

Reindeer Gingerbread Biscuits

Ingredients (makes about 30 biscuits)

350g plain flour
1 teasp bicarbonate of soda
2 teasp ginger
1/2 teasp cinnamon
125g butter
100g soft brown sugar
3 tbsp golden syrup

Black writing icing
Few drops of red food colouring
50g ready to roll white icing

Method

Preheat fan oven to 180 deg C.
Grease and line baking sheets with greaseproof paper.
Combine the flour, bicarbonate of soda, ginger and cinnamon in a mixing bowl.
Melt the butter, sugar and golden syrup in a saucepan over a low heat, stirring.
Add the dry ingredients.
Mix to form a stiff dough.
Roll a ball of dough to 5mm thickness, then use gingerbread man cutter to cut out biscuits.
Place on the lined baking sheets.
Continue to cut out until all dough used. (Number will vary according to size of your cutter).
Bake the biscuits in the oven for about 12 minutes, or until lightly golden.
Leave to cool on the baking sheets for a few minutes and then move to a wire rack.
Once cool, they can be decorated.
Use the writing icing to give each reindeer biscuit 2 eyes.
Place ready to roll icing in a small bowl.
Use your hands to squeeze it to make malleable.
Add enough food colouring to mix to a red ball.
Form into small balls, approx 1cm wide.
Then press an icing ball onto each reindeer for the nose.
Serve and enjoy.

Reindeer gingerbread men

Son2 said that only one should have had a red nose and that I should have made Dasher, Prancer, Dancer, Cupid, Comet, Donner, Vixen and Blitzen too. However we all agreed they were a tasty seasonal Christmas treat.

I’d love to hear what Christmas goodies you enjoy baking or eating?

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Lemon Bars

My goto recipe for lemons when baking is always a lemon drizzle cake. So I decided it was time to try something different.

lemon bars

Lemon Bars

Ingredients (makes 12)

125g plain flour
100g butter
50g icing sugar
2 eggs
1 lemon
200g granulated sugar
2 tbsp plain flour
icing sugar to decorate

Method

Preheat fan oven to 170 degree C.
Grease a 20cm square baking tin.
Mix the 125g flour, butter and icing sugar together, to form a dough.
Press dough into tin and bake for about 20 minutes until starting to turn golden.
Meanwhile grate the zest of the lemon and squeeze the juice.
Tip zest and juice into a mixing bowl.
Add eggs, granulated sugar and 2 tbsp flour.
Beat together.
Pour over hot base and return to oven for about 25 minutes until set and golden.
Cool on a wire rack.
Dust the top with icing sugar.
Cut into slices.
Serve and enjoy.

lemon bars

lemon bars

Delicious. Now to find a few more tasty lemon recipes. I’d love to hear what you bake using lemon?

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Bedford Biscuits

This is a recipe that I remember my mum baking every week. During school holidays, I would love to help her make these. She used to make them very small and very thin, so I’ve adapted the recipe to make bigger thicker biscuits.

Bedford Biscuits

Bedford Biscuits

Ingredients (makes about 15)

75g butter
75g granulated sugar
75g) plain flour
1/2 tsp vanilla essence
1/2 tsp Bicarbonate of soda
1 tbsp hot water
2 tbsp golden syrup
175g oats

Method

Preheat fan oven to 170 degree C.
Grease 2 baking sheets.
Cream together butter and sugar.
Mix in the flour.
Dissolve bicarbonate of soda in the hot water.
Add syrup, vanilla essence and soda.
Mix in the oats.
Roll out the mixture to 1/2 cm thickness.
Cut into circles.
Place on greased baking sheets and bake in preheated oven for about 10-15 minutes until golden.
Serve and enjoy.

Bedford Biscuits

Very tasty but I have no idea how these biscuits got there name. I assume they originated in Bedford. If anyone knows, then please do tell me.

Do you have a recipe handed down through the generations?

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12 Days of Clink Street Christmas Guest Post: Festive Recipes

Guest post by Rick Hay, author of The Anti Ageing Food and Fitness Plan.

The Anti Ageing Food and Fitness Plan by Rick Hay

Here are a few of my favourite fast recipes to help make Christmas Day healthier.

I have provided for some easy breakfasts, desserts and sides which would allow a bit of a blow out at lunch and dinner which we all deserve – it’s Christmas after all.

Berry Superfood Bowl – a healthy start to Christmas day:

Ingredients
a small bowl
a handful of english spinach
a few blueberries and strawberries
a banana
1 teaspoon of Chia seeds
100 mls of almond milk
a dollop of unsweetened greek or coconut yoghurt
half of a sliced peeled kiwi fruit
a few teaspoons of oats and some desiccated coconut.

Method
Blend the almond milk, banana, spinach and pour into a small bowl – you could heat in slowly if desired.
Top with the blueberries, sliced kiwi fruit, strawberries and oats.
Top with a dollop of the yogurt and some desiccated coconut.

Serves 1

This is true nutrient dense fuel.
It is an antioxidant powerhouse that will really help boost immunity and help with recovery and tiredness after exercise.
It’s a mini multi vitamin/multi mineral christmas breakfast bowl.

Christmas Green Smoothie – the perfect festive breakfast or snack

Ingredients:
one small avocado
a handful of spinach
250 mls of rice, oat or coconut milk
two dates
cinnamon, nutmeg or all spice
Serve of plant based protein and or a handful of nuts if desired
Two or three teaspoons of a plant based protein powder can be added as could a handful of nuts for extra protein.

Method:
Blend the avocado, spinach, dates and the rice, oat or coconut milk for thirty seconds and serve.

Serves one.

This sweet green smoothie is packed full of magnesium to help sooth and nourish.
The avocado is a great source of protein and fibre which will help to satisfy you if you’re feeing hungry .
The deep green colour is due to the high chlorophyll levels and will help with detox and energy too.
This smoothie will keep you full and will also help you to control the portion size of your next meal.
Add a sprinkle of cinnamon, nutmeg or all spice to give this a festive feeling.

Kale, Bean, Spinach and Cranberry Bowl – a healthy Christmas Side Dish

Cook a portion of brown rice – around a third of a cup.
Lightly steam a handful of kale, a handful of spinach together with a few cauliflower florets.
When ready place the brown rice in your bowl, add the spinach, kale and cauliflower – season with turmeric and add a drizzle of coconut or olive oil.
Add a couple of tablespoons white beans and some coconut flakes or nutritional yeast.
Top with a few dried cranberries to make this dish a little more festive.

Festive Raspberry and Chia Energy Burst: a healthy Christmas dessert

Ingredients:
1 cup of Raspberries
1 cup of Blueberries
1 Banana
1 teaspoon of Chia or Linseeds
1 teaspoon of Cinnamon
2 Dates
2 tablespoons of coconut or unsweetened organic greek style yogurt
1 serving of plant based protein if desired
Rice or Almond Milk 200 ml

Method:
Blend in a mixer or blender and then place in the freezer for15 minutes.
This delicious berry based festive dessert contains cinnamon to help reduce cravings.
The blue and red pigments in the berries are great to boost immunity and they also provide energy to help you get through the rest of the day.
Increase protein levels further by adding the linseed or chia seeds and yogurt and add a serving of plant based protein to help with satiety, lean muscle mass, fat burning and toning after exercise.
The dates add vitamins and minerals and provide extra fibre to help keep you full and to help keep blood sugar levels steady.

More lighter dessert options:
Sweet Peach and Sultana with Agave

Steam one large peach and serve with a few sultanas.
Top with a teaspoon of agave and a sprinkle of cinnamon.
Spiralised Cinnamon Apple
Spiralise one small apple – add raisons and mixed seeds a teaspoon of cinnamon.
This is tastier if you also add 20 to 30mls of rice milk or a dollop of unsweetened yoghurt.
Baked Honey Pear
Bake one pear for ten minutes on a low heat.
When ready serve with a teaspoon of honey and two teaspoons of coconut yogurt.
Finish off with a handful of goji berries.
Cacao Yoghurt
Fold a teaspoon or two of cacao into 100g of natural greek style yoghurt.
Top with passionfruit or half of a kiwi fruit and add some sultanas, prunes, dates or raisins.


About Rick Hay

Rick Hay is a renowned fitness and food expert with over twenty years experience as a nutritionist. Since relocating to the UK from his native Australia in 2010, Rick has successfully made a name for himself on television where he is currently the resident Health and Fitness Expert for Ideal World TV. He has previously written for Natural Health and Your Fitness magazines and is the author of Nutritional Blast (published February 2016 by Ideal World TV).

Website – http://rickhay.co.uk/

Facebook – https://www.facebook.com/Futrients

Twitter – https://twitter.com/rickhayuk

Instagram – https://www.instagram.com/antiageingfoodandfitness/


This post is part of the 12 Days of Clink Street Christmas blogival. Do take time to browse round some of the other posts, which cover a wide range of festive reading tastes.

12 Days of Clink Street Christmas

Crispy Seaweed

Okay so this isn’t officially seaweed, it is made with kale. But the boys love the seaweed starter at our local Chinese restaurant buffet, even son2 who is very fussy about what he will eat. So I wanted to see if I could come up with something vaguely similar at home.

Crispy Seaweed

Crispy Seaweed

Ingredients (serves 4)

150g kale
2 tbsp olive oil
1 tbsp brown sugar

Method

Preheat fan oven to 200 degree C.
Wash and chop the kale.
Pour oil onto a baking tray.
Spread the kale out on the baking tray, ensuring it is coated in oil.
Bake for about 15 minutes until the kale is going crispy, but do not allow to char.
Sprinkle on the sugar.
Tip into a dish.
Serve and enjoy.

Crispy Seaweed

What a success! The boys loved it, so a new way to get some alternative vegetables into their diet. I’d love to hear your top tips for serving vegetables to reluctant eaters.

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Streusel topped fruity slices

If you are wondering what streusel is, it is fairly similar to the topping on a crumble. I certainly managed to confuse the boys with this, as they kept saying strudel, which is a pastry dish. Something else I’ve never tried making yet. Must give that a try sometime soon.

Streusel

Streusel topped fruity slices

Ingredients (makes 16)

200g self raising flour
120g soft brown sugar
140g butter
50g ground almonds
100g dried strawberries
100g dried apple
50g sultanas
30g oats

Method

Preheat fan oven to 180 degree C.
Line a 20cm square baking tin with greaseproof paper.
Rub the butter into the flour.
Stir in the sugar and ground almonds.
Reserve 150g of this mixture for later to make the topping.
Add the egg to the rest and mix to a dough.
Place the dough in the tin and flatten.
Chop the strawberries and apples.
Mix all the fruit together in a bowl.
Spread the fruit over the dough base.
Mix the oats into the reserved mixture.
Sprinkle over the fruit.
Cover the tin with foil.
Bake on middle oven shelf for about 30 minutes until golden.
Allow to cool.
Cut into slices.
Serve and enjoy.

Streusel

You could easily vary the fruits used in the filling. So I’d love to hear if you have some alternative suggestions.

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Coconut and Jam Sponge

I recently organised a Macmillan Coffee Morning at work, so I thought I’d make one new recipe and one that was tried and tested. And importantly, so that the boys wouldn’t feel that they were missing out on a cake opportunity, I decided that I would incorporate ingredients that the boys aren’t overly fond of. So for my new recipe, I decided that the key ingredient was to be coconut. And taking my inspiration from a pudding I used to enjoy many years ago for school dinners, I made a traybake cake version of Coconut and Jam Sponge. But thankfully without the hideous pink custard. Who remembers weird coloured custards from their schooldays?

Coconut and Jam Sponge

Coconut and Jam Sponge

Ingredients (makes 16 slices)

225g margarine
225g caster sugar
225g self raising flour
1 tsp baking powder
4 eggs
100g desiccated coconut
200g raspberry jam

Method

Preheat oven to 180 degree C / 160 fan / Gas mark 4.
Grease and line a 20cm square cake tin.
In a large bowl, cream together the margarine and sugar.
Beat in the eggs.
Fold in the flour and baking powder.
Spoon into the tin.
Bake in preheated oven for 35 to 40 minutes.
Turn the cake out onto a cooling rack.
Allow to cool completely before decorating.
Spread jam over the top.
Sprinkle with coconut.
Cut into 16 slices.
Serve and enjoy.

Coconut and Jam Sponge

So I’d love to hear what would be your top choice of tasty treat to either cook for a bake sale or to purchase there?

And I’m pleased to say that our Macmillan coffee morning raised nearly £100 for this very worthwhile charity.

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