Members recipes

Ultimate scones

 

  • 225g self-raising flour, preferably organic
  • ¼ tsp salt
  • 50g slightly salted butter, chilled, cut in small pieces
  • 25g golden caster sugar
  • 125ml buttermilk
  • 4 tbsp full-fat milk
  • a little extra flour for dusting
  • strawberry jam and clotted cream, to serve

Method

  1. Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you’re using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it’s a little bit flaky. Now stir in the sugar.
  2. Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it’s not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don’t overwork at this point or you will toughen the dough.
  3. Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
  4. Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour – this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand – don’t twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
  5. Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
  6. Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.
 

Recipe from Good Food magazine

SMIDDY LOAF  (Marjory Reid)

 

4 oz margarine

2 teaspoonfuls of mixed spice

3/4 lb of dried fruit

pinch of salt

1 cup sugar

2 eggs

1 cup boiling water

1 small teaspoon of baking soda boil all the ingredients except the eggs for 5 mins and leave to cool

 

add

2 beaten eggs

2 teacups of plain flour

1 teaspoon baking powder

mix together

and pour into greased loaf tin

 

bake for 1 hour in heated oven 180 c for 1 hour.

    

SMOKED HODOCK PATE ( Marjorie Ried)
1 lb of smoked haddock
2-3 oz of butter
1/4 pint single cream
   1/4 pint of double cream
               3 hard boiled eggs (finely chopped)
               Salt & Pepper 
line grill pan with foil
dot with butter
grill on both sides until fish flakes
remove skin and any bones.
put into food processor along with cooking juices and any remaining butter
Whisk 2 creams together fold in fish and eggs 
season to taste and put into ramekin dishes.
Cool then freeze or eave overnight in fridge.

 

Recipe from Sadie Thom.  SNACK FOR 1 PERSON

 

1. Grate desired amount of cheese on the a casserole plate and spread evenly.

2. Make a well in the centre and drop in 1 egg

3. Cover with more grated cheese and place in the centre of pre heated oven for 15 mins ( more if you want it crispy)

4. Enjoy.

Pineapple Fudge Cake
6oz of crushed biscuits 2 1/2 oz on melted margarine 4 oz margarine 1 egg 1 tin crushed pineapple 6 oz icing sugar 1/2 pint double cream
Make a biscuit base using the biscuits and melted margarine
Spread evenly in a tin
cream margarine and icing sugar and then spread onto biscuit base
put into the fridge
whip cream and fold in pineapple.
pour mixture over the fudge and biscuit base
decorate with grated chocolate