Violet’s Chocolate Cake
· 10oz (275g) self-raising flour
· 3 tablespoons cocoa powder
· 6oz (170g) caster sugar
· 1 level teaspoon bicarbonate of soda
· ½ pint (300ml) milk
· ¼ pint (150ml) sunflower oil
· 3 tablespoons golden syrup
Method
Bake for 40 minutes on Gas Mark 4, 375°F, 190°C .
Chocolate Filling
· 4oz (100g) cocoa powder
· 2oz (50g) butter
· Hot water to mix
· Icing sugar to taste
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American Bread & Butter pickles
Main Ingredients
· 8-10 cucumbers - cut into ¼ inch thick slices
· 8-10 onions - cut into large pieces
· 4-6 green, yellow and/or red peppers, seeded & cut into large pieces
· 1 cup (250 ml) salt
After cutting, layer the vegetables in a very large bowl, sprinkle each layer with some of the salt. Put at least one tray of ice cubes over the vegetables. Put into the fridge overnight. In the morning, drain and prepare the syrup.
Syrup
· 2 litre cider vinegar
· 6 cups (1.5 kg) granulated sugar
· 2 tsp. (10 ml) celery seed
· 2 tsp. (10 ml) turmeric
· 2 Tblsp. (30 ml) white mustard seeds
· 2 Tblsp. (30 ml) pickling spices
Blend all ingredients in very large pot, let mixture come to the boil, stir until sugar is completely dissolved. Add vegetables, cook until tender (about 20 minutes). Pack into hot sterilised jars. Run a long skewer down the inside of the jars to get rid of trapped air. Put on lids. If using screw on lids, put filled jars upside down on a clean towel, not in a draught, allow to cool overnight. Store in a cool, dark place.
The pickles should be allowed to mature for 1-4 weeks before use, but they are wonderful even if used right away!
Pickling Spices
Combine 1 Tablespoon (250 ml) each -
· whole allspice
· white peppercorns
· black peppercorns
· yellow mustard seeds
· whole juniper berries
· chilli bits
and 5 large bay leaves - cut or torn into small pieces.
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Violet's Hand-made Farmhouse Vanilla Fudge
Prep time: 15 mins, plus cooling
Cook time: 25 mins
Serves: Makes about 36 pieces
Ingredients:
· 300 ml milk
· 350g brown sugar
· 100g unsalted butter
· 1 teaspoon vanilla extract
Method
1. Grease an 18cm square cake tin.
2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
3. Bring to the boil and boil for 15-20 minutes, stirring all the time
4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
6. Pour into the prepared tin and leave to set at room temperature (do not put in the fridge).
7. Once set, cut the fudge into small squares and store in a sealed container.
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Welsh cakes are a traditional treat that are actually quite good for you as well as being good. They make a wonderful breakfast, but as we found out, a little heating up in the microwave makes them into a remarkable afternoon snack as well. We also substituted blueberries and dried apricots for the raisins or currants and have a superb taste with those subs.
8 oz (200g) self-raising flour
4 oz (100g) butter
3 oz (75g) caster sugar
3 oz (75g) currants or raisins
1/4 tsp mixed spice
1 egg
Pinch of salt
Milk to mix
Combine the flour, sugar, mixed spice and salt in a bowl. With your fingers, rub the butter in until the mixture is crumbly. Mix in the raisins or currants. Add the egg and mix until you have soft dough. Add a splash of milk if the mixture is too dry.
On a lightly floured work surface, roll out the dough to a thickness of ½ inch (or 1.25 cm). Cut out rounds using a 6cm cutter, re-roll the off cuts.
Lightly oil a flat griddle pan or heavy frying pan and place over medium heat. Cook the Welsh cakes in batches, about 3 minutes per side, until golden brown, crisp and cooked through. When cooked sprinkled with caster sugar.
These are delicious served warm with butter and jam.
Cakes will stay fresh in a tin for 1 week. They can be reheated in the microwave on a low setting for about 20 seconds per Welsh cake.
Take care not to overheat as the fruit inside can become very hot.
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Eden House Country Guest House B & B Accommodation - Recipes