Belling Recipes

More Cakes

Picture of back cover of booklet

Position of oven shelves listed in these recipes relate to Belling ovens models 47, 48 and 64. For modern ovens a little trial and error will have to be used to establish shelf position.

If your cake is not the success you hoped for, check some of the points below to see if you can find the answer.

A. Preparation

Some cake mixtures are affected if the mixture is kept waiting while tins are found and greased, or if the oven has not been switched on and warmed up. Prepare adequately before starting mixing the cake.

B. Guessing Weights

Unless you are a genius, you never get consistent good results if you guess weights. Follow recipes carefully and always weigh or measure ingredients.

C. Tough Heavy Cakes

This may mean that the mixture has not been beaten sufficiently. Beat a creamed cake, and whisk a sponge really thoroughly.

D. Uneven Rising

If raising agent, such as baking powder, cream of tartar or bicarbonate of soda are incorrectly used or insufficiently mixed the cake will not rise evenly. Always sieve flour and raising agent.

E. Hard Cakes

If the cake is hard when cooked, the mixture was too dry before being baked, or the cake had been too long in the oven.

F. Fruit Sinking to the Bottom of the Cake

This means that the mixture was too wet, or that the fruit was not dry when added to the mixture. Or, as mentioned above, too much raising agent was used or the fruit was added before the flour.
In rock cakes type of mixture, the texture will be spoiled and the cake lose its shape, if the mixture is too wet.

G. Doughy Cake

The mixture was too wet, or the baking time too short.

H. Sunken Cake

A sunken cake is usually due to one of the following;-

  • a. Too much liquid or baking powder.
  • b. Too little flour used.
  • c. The use of self raising flour instead of plain flour for rich cakes.
  • d. The oven door slammed or the cake moved during baking.
  • e. It was taken from the oven too soon.

J. A Very Important Point to Remember

The richer the cake is in eggs and fat, the less chemical raising agent is required. Whenever possible in our recipes we have suggested self raising flour, for ease of use, and where good results may be obtained by the use of this flour. For best results use plain flour and raising agent where we suggest so.

K. Measuring

  • a. A pinch is a quarter of a teaspoon, or as much as can be held between thumb and the first two fingers.
  • b. Two teaspoons = one dessert spoonful.
  • c. Two dessertspoons = one tablespoon.
  • d. One teacup = approx ¼ pint.
  • e. One breakfast cup = approx ½ a pint.

Sultana Cake

  • 6ozs margarine
  • 6ozs caster sugar
  • 6ozs self raising flour
  • 4ozs plain flour
  • 4ozs sultanas
  • 2ozs mixed peel
  • 3 eggs
  • Rind of a lemon
  • Pinch of salt

Have ready, a greased and floured 8 inch cake tin.

Cream the margarine and sugar until it is light and fluffy, then add the grated lemon rind. Add one whole egg and about one tablespoon of sieved mixed flours and salt, beat lightly. Repeat the procedure with the other eggs. Beat in the remaining flour, lightly and quickly until the mixture is smooth. Lightly, but thoroughly mix in all the other ingredients. Place the mixture into a cake tin and smooth the surface. Bake at 350°F for about 1½-1¾ hours. 2nd runner up.

Dundee Cake

Picture of Dundee Cake
  • 8ozs margarine
  • 8ozs caster sugar or soft brown sugar
  • 8ozs plain flour
  • 4ozs of currents
  • 4ozs sultanas
  • 4ozs stoned and sliced raisins
  • 2ozs ground almonds
  • 2ozs candied peel
  • 2ozs self raising flour
  • 2ozs blanched almonds [for top dressing]
  • 3 large or four small eggs
  • 1 tablespoon sherry or rum
  • Finely grated rind of one lemon
  • Quarter level teaspoon of salt

Have ready a greased, and floured 8 inch cake tin.

Ensure the margarine is soft but not oily. Warm the eggs in the hot cupboard of your cooker for a few minutes. Cream the fat and sugar until light and fluffy. Add grated lemon rind and beat into the mixture. Add one whole egg and about one tablespoon of the sieved mixed flours and salt and beat in lightly. Repeat this procedure with the other eggs. Beat in the remaining flour, lightly and quickly until the mixture is smooth. Then lightly mix the remaining ingredients. Pour the mixture into a cake tin and smooth the surface. When cooked decorate the top of the cake with sliced almonds. Bake at 300°F for about 3 hours. 2nd and 3rd runner up.

Almond Cake

  • 5ozs of caster sugar
  • 4ozs of margarine
  • 2½ozs of plain flour
  • 2½ozs of self raising flour
  • 2ozs of ground almonds
  • 2 eggs
  • 1 dessertspoon of water
  • Pinch of salt

Have ready a greased and flour a 6 inch cake tin.

Warm the eggs in the hot cupboard of your cooker. Cream the margarine and sugar until it is light and fluffy. Then add one egg and about one tablespoon of the mixed and sieved flours and salt. Beat in lightly, then repeat the procedure with the other egg and again beat in lightly. Then beat in lightly the remaining flour. Add the ground almonds and water, then mixing quickly and lightly until the mixture is smooth. Pour the mixture into the baking tin and smooth the surface.

Bake at 350°F for 1¼ - 1½ hours. 2nd runner up.

Ginger Cakes

Marmalade Gingerbread

  • 8ozs self raising flour
  • 6ozs golden syrup
  • 4ozs chunky marmalade
  • 3ozs margarine
  • 3ozs sultanas
  • 2 level teaspoons ground ginger
  • 1 level teaspoon powder cinnamon
  • 1 egg
  • 2 tablespoons of hot water
  • Halved blanched almonds
  • Pinch of salt

Have ready a greased, and floured tin of about 10 inches by 6 inches, 1½ inches deep.

  1. Sift the flour, salt and spices. Before weighting the syrup, lightly flour the tray to prevent sticking. Melt the margarine and syrup into a saucepan, very gently, using a low heat.
  2. Add the sultanas to the dry ingredients mix and pour into the melted margarine and syrup.
  3. Next add marmalade, beaten egg and water.
  4. Mix well until smooth.
  5. Pour into the prepared tin, then place the halved, blanched almonds on top.

Bake at 325°F for 50-60 minutes. 2nd runner up.

Ginger and Date Cake

  • 7ozs self raising flour
  • 2ozs of margarine
  • 2ozs of chopped dates
  • 1oz of granulated sugar
  • 4 tablespoons milk
  • 2 tablespoons golden syrup
  • 1 level teaspoon powdered ginger
  • 1 level teaspoon bicarbonate of soda
  • 1 egg
  • Pinch of salt

Have ready a greased and floured 7 inch cake tin.
Sieve the flour, bicarbonate of soda ginger and salt together in a bowl. Melt the fat, sugar and syrup in a saucepan then stir in the dates, allow to stand for a few minutes. Mix the egg and milk together and beat thoroughly. Next add the melted fat mixture, the milk and egg alternately to the dry mixture stirring until a smooth mixture is obtained.
Pour into the 7 inch cake tin, smooth the top and bake in the centre of the oven. Allow to cool for about 15 minutes before turning out of the tin onto a cake rack. The cake may be served plain or with glazed icing as per the ‘feather icing’ recipe and decorated with pieces of crystallised ginger.

Bake at 350°F for about 1 hour. 3rd runner up.

Ginger Coburg Buns

  • 6ozs plain flour
  • 2ozs of lard
  • 2ozs of golden syrup
  • 2ozs of granulated sugar
  • 2 level teaspoons of ginger
  • 1 level teaspoon bicarbonate of soda
  • 1 egg
  • About 3 tablespoons of milk
  • Pinch of salt
  • Halved, blanched almonds

Grease and flour 15-16 bun tins in advance, and place half a blanched almond at the bottom of each tin.

Sieve the flour, bicarbonate of soda, ginger and salt into a bowl. Melt the lard, syrup and ginger [do not overheat]. Beat the eggs using the milk. Mix all the ingredients together until soft batter consistency is achieved. Pour a little of the mixture into each prepared bun tin, and place in the oven. When cooked, allow to cool on a wire rack, then serve bottoms up [the blanched almond uppermost].

Bake at 375°F for 15-20 minutes. 2nd and 5th runner up.

Christmas Cake

Picture of Christmas Cake

This well tried recipe for a Christmas cake is popular because it can always be relied upon to produce an excellent cake with a minimum of trouble.
If you have an auto timer on your cooker, try putting the cake in the oven cold and leaving it overnight. Set the oven to switch on, say at 7 am. with a temperature of 300 degs. F, when you check at say 8 am you can peep through the inner glass door and turn the oven down to 275 degs. and allow to cook for around another three hours.

  • 8ozs margarine or butter
  • 8ozs soft brown sugar
  • 8ozs chopped raisins
  • 8ozs mixed peel
  • 8ozs sultanas or currants
  • 8ozs plain flour
  • 4ozs grace cherries
  • 2ozs self raising flour
  • 2ozs of almonds
  • 4 eggs
  • 2 level teaspoons mixed spice
  • Pinch of salt

Cream the margarine and sugar together until the mixture is light and fluffy. Add the slightly beaten eggs gradually to the mixture, beating well after each addition. Fold in the sieved flours and salt with a metal spoon. Lastly add the fruit and flavouring, mix well, this mixing is best done by hand, as it is heavy with fruit. Bake in an 8 inch tin lined with ungreased paper on the third runner from the bottom of the oven at 300°F for one hour and 275°F for the remaining time. The total baking time is about four hours.

To line the cake:

  1. Cut a piece of kitchen paper, or a double thickness of greaseproof paper to fit around the side of the cake tin. Allow 3 inches extra on the depth. Turn up about 1 inch along the edge; this will be the base of the cake. Snip with scissors along this edge to allow the paper to ‘sit’ in the tin.
  2. Fit side-lining in, thus allowing the paper to be 2 inches higher than the tin, and cut a round of paper using the cake tin as a guide, fit this into the tin.
  3. Pour the mixture into the tin, and smooth over the surface.

Icing

Almond icing

  • 8ozs ground almonds
  • 4ozs caster sugar
  • 4ozs icing sugar
  • One small egg
  • 2 teaspoons lemon juice
  • Few drops of vanilla essence
  • Few drops of almond essence

Mix together the icing and caster sugar and the almonds. Add lemon juice, almond and vanilla essence and bind with sufficient egg to make a smooth paste.

To cover a cake with almond icing:

  • 4. Brush round the outer top edge of the cake with a little egg white or sieved apricot jam. Cut off a small portion of the almond paste and form into a long thin sausage which is long enough to fit round the cake. This levels up the cake and gives an even base. Press this well round with the finger tips.
  • 5. Invert the cake onto a cake board which is placed on an upturned dinner plate or preferably an icing table. Brush over the top and sides with egg white or apricot jam.
  • 6. Roll out the paste to fit a previously made paper pattern. Use the tin as a guide for cutting out the pattern for the top and a strip of paper measured to fit halfway around the cake.
  • 7. Fit both pieces to the side.
  • 8. Place on a paste lid
  • 9. Smooth over the surface with the palm of the hand to seal the surface and bring out the oil. Leave for about a week before applying the icing.

Royal Icing

  • 1lb of icing sugar
  • 2 egg whites
  • A little lemon juice
  • Few drops glycerine

Slightly beat the egg whites and add sieved icing sugar, a spoonful at a time, beating it rapidly until about half has been added. Add lemon juice and glycerine and beat in the remaining sugar gradually, until a smooth pliable icing is obtained. The consistence to be obtained depends on the use of the icing. To make good piping icing it should sufficiently stiff to form a point when the spoon is withdrawn and must be exceptionally well beaten. To coat a cake the consistence may be a little softer. Add colouring if required, by dropping from the end of a skewer, a drop at a time. Keep the icing covered with a damp cloth when not in use, and keep free from grease.

To cover the cake with Royal icing:

  • 10. Secure the cake previously covered with almond paste to the board with a little icing. Place the board on a turntable or upturned plate and apply the icing to the centre of the cake.
  • 11. Spread evenly over the cake with a palette knife.
  • 12. Smooth the sides as evenly as possible with a flat knife, then hold the knife downwards with the edge close to the icing in a perfectly straight line.

Rotate the turntable or plate without moving the knife, thus smoothing the sides and removing any surplus icing. To smooth the top of the cake, keep the palette knife upright so that the edge rests on the icing with the tip of the blade in the centre of the cake. Hold the knife level with a steady hand. With the other hand hold the turntable or plate underneath the knife handle and rotate the turntable to make a complete circle without stopping. Do not be tempted to smooth down any slightly uneven icing on the cake as it will probably be covered by decorations.
The tendency to smooth the icing by touching it after smoothing round the top and sides with a palette knife spoils the clean lines of icing. Leave until the icing has set [at least 3 hours] before adding decorations.

Chess Cake

Picture of Chess Cake
  • 4ozs margarine
  • 4ozs caster sugar
  • 2 eggs
  • 1 tablespoon tepid water
  • Few drops vanilla essence
  • 6ozs self-raising flour
  • 1 level tablespoon cocoa
  • 1 dessertspoon tepid water

Have ready greased and floured three 6 inch straight-sided sandwich tins.

Make two icing cones (see Feather Icing) using double thick greaseproof paper and double sized paper (16-inch square) Cut sufficient paper off the tip of each cone and place a vegetable pipe in each.(It is immaterial whether these are plain or fluted and if you have only one of each type it is quite all right to use these.)

Mix the cake as for Victoria Sandwich. Add one tablespoon of tepid water to the mixture to regain the dropping consistency. Divide mixture evenly into two basins. Add a few drops of vanilla to one basin and to the other add the cocoa and water. Mix flavourings well in.

  1. Put cocoa mixture into one bag and put plain mixture into the other. Fold top of bag over mixture and push well down.
  2. Pipe mixture in rings around edges of tins. The outer rings near the tin sides should be piped with chocolate mixture in two tins and vanilla mixture in one. Pipe alternate colours as shown in the photograph, the order of mixtures being alike in two tins. 375°F for about 15 to 20 minutes 2nd and 5th runners up (2 tins on 5th shelf, 1 on 2nd).
  3. When cold, sandwich together with butter icing placing the odd cake in the center. Coat sides with butter icing and roll in chopped nuts. Cover top with butter icing and decorate with grated chocolate and any decorations liked.

Small Cakes

Picture of small cakes

Slab Cake

Picture of Slab Cake
  • 6ozs self raising flour
  • 4ozs of margarine
  • 4ozs caster sugar
  • 2 eggs
  • A little water

Mix as for a Victoria sponge sandwich as shown above, adding a very little water to make the mixture into a dripping consistency. Bake in a greased and floured Swiss roll tin. When cold cut the cake into fancy shapes, ice with glaze icing and decorate with margarine, crystallised fruit and flowers also sweets etc can be used. This mixture may also be baked in paper cases and the buns decorated. Bake for about 20 minutes at 375°F 2nd and 5th runner up

Chocolate Glaze Icing

  • 8ozs icing sugar
  • 2ozs chocolate
  • ¼oz of butter
  • ½ a teaspoon vanilla essence
  • About five tablespoons of water

Dissolve the chocolate in water and boil for 2 minutes. Cool, add icing sugar and vanilla. Allow the sugar to dissolve, but do not make the water more than tepid. Add the butter and a little more water if necessary.

Mock Cream

  • 1oz icing sugar
  • 1oz margarine
  • ¼ pint of milk
  • 2 level teaspoons cornflour
  • A few drops of vanilla essence

Cream the sugar and margarine. Make the blancmange, by mixing the cornflour with a little of the measured milk. Bring the rest of the milk to the boil and pour on to the blended mixture. Return to the pan and add a few drops of vanilla essence, boil until the mixture thickens, stirring continuously. Cool. When the blancmange has cooled, add one teaspoon at a time to the creamed margarine and sugar, beating thoroughly between each addition.

Butterfly Cakes

Make the mixture as for a slab cake and bake in little bun cakes. When cold, cut a round off the top of each cake and slice this in two. Put a little butter icing on each cake and place the halved tops back on the cakes to form wings. Pipe on decorations with butter icing.

Butter Icing

Equal quantities of sieved icing sugar and margarine or butter should be cream together and a little vanilla essence or other flavouring added.

Chocolate Butter Icing

Cream two ounces of margarine and sugar and add one ounce of melted block chocolate.

Walnut Cake

  • 6ozs self raising flour
  • 4ozs margarine
  • 4ozs caster sugar
  • 3ozs walnuts
  • 2 eggs
  • 1 dessertspoon tepid water
  • Vanilla essence

Make as for a Victoria sandwich. Add the water at the end of mixing to make the mixture of a dropping consistency. Add roughly chopped walnuts, save a few for decoration. Spread the mixture over two greased and floured 6½-7 inch sandwich tins and bake for 20-25 minutes.

Cool on a cake rack. Sandwich together with butter icing [see previous article] and coat with American frosting [see below]. Bake at 375°F for 20-25 minutes . 2nd and 5th runner up.
As you will have an egg yolk left over when you make the American frosting, try adding this yolk to the butter cream with a few drops of vanilla essences. Follow the method for chiffon cake icing [see recipe below], even one egg yolk improves and enriches the flavour.

Meringues

  • 4ozs caster sugar
  • 2 egg whites
  • Cream or mock cream for filling
  • Pinch of salt

Whisk the egg whites very stiffly. In very hot weather chill the egg whites before using and add a pinch of salt to them as this lowers the temperature. Add half the sugar and whisk until the mixture is stiff again, then fold in the rest of the sugar. To make oval meringues use a wetted tablespoon and a knife or pipe mixture through a large nozzle. Shape or pipe onto a well greased baking tray lined with greaseproof paper, which has been brushed over with olive oil.
This quantity makes about 8 fair sized meringues. If making smaller meringues less time will be needed for the drying out. Set before the 200°F marking on your oven thermostat for about 8 hours, place in the centre of the oven. This is a drying out process not a cooking one. Therefore very little heat is required over this long period.

American Frosting

This is an icing which is pleasantly firm on the outer surface but soft underneath. It is the usual coating for walnut cake and some sponge cakes. For the most satisfactory results it is best to use a sugar thermometer when making this icing.

  • 8ozs lump sugar
  • 1 egg
  • Half a gill of water [four gills to a pint]
  1. Weigh the sugar. Separate the white from the yolk of the egg.
  2. Dissolve the sugar in the water very gently over heat and when completely dissolved bring to the boil. Boil until a temperature of 240 degs. is reached. Meanwhile whisk the egg white until stiff.
  3. Remove syrup from the heat and when the bubbles have subsided, pour it slowly onto the egg white, beating all the time.
  4. When the mixture thickens, pour immediately onto the cake which has been placed on a cake rack. Guide icing over the cake where necessary with a knife. Decorate the cake as desired when the icing has set.

Chocolate and Orange Gateau

Picture of Chocolate and Orange Gateau
  • 4ozs plain flour
  • 4ozs grated chocolate
  • 4fluid ozs sour milk [approx. 7 tablespoons. Or add half a teaspoon of vinegar to fresh milk]
  • 3ozs finely chopped hazel or walnuts
  • 2ozs margarine
  • 2ozs caster sugar
  • 1½ozs soft brown sugar
  • Grated rind of two oranges
  • Few drops of vanilla essence
  • 1 egg
  • ½ a level teaspoon bicarbonate of soda
  • ½ a level teaspoon baking powder
  • Pinch of salt
  1. Grease and line the base of two 6½-7 inch sandwich tins
  2. Soften the margarine, but do not make it oily
  3. Mix and beat well together, the sifted flour, bicarbonate of soda, baking powder, salt and caster sugar together with the margarine and three quarters of the milk and the soft brown sugar
  4. Add the egg, nuts, chocolate, orange rind and the remainder of the milk together with the vanilla essence and beat well together
  5. Divide the mixture into the two prepared tins

Bake at 375°F for 20-25 minutes. 2nd and 5th runners up.

  1. When baked, cool on a wire rack, removing the lining paper carefully. Sandwich the two together with a thin layer of whipped double cream to which one tablespoon of caster sugar has been added.
  2. Pipe with whipped double cream using a star vegetable pipe and decorate with tinned drained mandarin oranges.
  3. Use as a special sweet or cake for tea.

Coffee Chiffon Cake

  • 7ozs self raising flour
  • 5ozs margarine
  • 5ozs caster sugar
  • 3 whites of egg
  • 3 tablespoons of milk
  • 1 level teaspoonful of baking powder
  • ½ a level teaspoon of cream of tarter
  • Pinch of salt

Grease two 7 inch sandwich tins. Line the bottoms with greaseproof paper, and grease the base again.
Cream the margarine and sugar until light and fluffy. Add the egg whites, one at a time and beat in each addition thoroughly. Fold in the sieved flour, salt, baking powder and cream of tartar with the milk. Divide the mixture into the two greased tins and smooth the top with a knife. Bake at 375°F for 30-35 minutes. 2nd and 5th runners up.
When the cake has sufficiently cooled, cover it with the coffee icing shown below.

Coffee Icing

  • 4ozs of butter or margarine
  • 4ozs sieved icing sugar
  • 3 egg yolks
  • 1 dessertspoon of coffee essence

Beat the butter and icing sugar until light and fluffy. Beat in the coffee essence.
Beat the egg yolks until really thick then beat these gradually, but thoroughly into the butter mixture. Sandwich the cake together with a little icing and coat top and sides. Smooth the outer coating over the cake neatly and pipe decorations using a star pipe. If doing this, it is advisable to keep a little of the icing separately for this purpose, so that crumbs from the cake do not get into the icing and so make piping difficult.
Alternately, after sandwiching the cake together with a little more icing, pile the rest of the mixture onto the cake and cover with icing then fluffing up the coated cake with a knife, to give a rough effect.

Pineapple Upside-down Cake

Picture of Pineapple Upside-down Cake

If you want something of a change in homemade cakes why don’t you try this upside down cake.
Line a 7 inch cake tin generously with softened margarine, then sprinkle on coating of soft brown sugar. Decorate the sides and bottom of the tin with a small tin of drained pineapple rings.

Ingredients for cake mixture;-

  • 6ozs of margarine
  • 6ozs caster sugar
  • 4ozs self raisin flour
  • 4ozs plain flour
  • 3 eggs
  • Grated rind of a small lemon
  • Pinch of salt

Follow the method used for making a Victoria sandwich. Sieve together the flour flours and a pinch of salt. Flavour with grated rind of lemon. Bake at 325°F for 1¾ - 2 hours. 2nd and 3rd runners up

Cool on a cake rack and decorate with glaze cherries and angelica.
The cake is good as a sweet if served hot with the pineapple juice made into a sauce to accompany the pudding.
Other fruits may be used as a topping for this cake or pudding, such as apricots, peaches, tinned mandarin oranges or pears.

Doughnuts

  • 1oz of sugar
  • 1oz of margarine
  • ½oz of yeast
  • ¼ pint of milk and water
  • 1 level teaspoon of salt

Warm the basin and flour, and cream the yeast with 2 level teaspoons of sugar. Sieve the flour and salt then rub in the margarine then add the remaining ingredients. Warm the milk and water to blood heat, pour half the liquid onto the creamed yeast, then add to the dry ingredients.
Rinse out the basin with the remaining liquid. The mixture should then be beaten with the hand or wooden spoon until it no longer clings to the hand or spoon. Cover and put to rise, until it is twice its original size [usually about half an hour]. Turn out onto a floured board and knead and divide into 12 equal pieces and flatten slightly. Next, form into even balls, avoiding folds as far as possible, as these collect and hold the fat when the balls are fried. Cook in hot fat or oil [deep fat/oil] for about 5 minutes with not more than four balls at a time, turn constantly. Turn out onto crumpled paper to remove the fat, then roll in caster sugar.

  1. An easy way to coat doughnuts with sugar, is to place some caster sugar in a paper bag or carton, and place one doughnut at a time in the container and shake.
  2. Care should be taken during frying to avoid overbrowning the outside and not cooking the inside enough.

Macaroons

  • 2 egg whites
  • 4ozs ground almonds
  • 8ozs caster sugar
  • 1oz ground rice
  • Split almonds

Whisk egg whites fairly stiffly. Stir in almonds, sugar, ground rice and mix well. Place a piece of rice paper on a greased baking sheet and place on this, well apart to allow for spreading, small heaps of the mixture. Press a halved almond on the top of each and bake. 350°F for about 25 minutes 2nd and 5th runners up.

Chocolate Eclairs

  • 1 forcing pipe ½ inch
  • 1 bag
  • Cream
  • Chocolate icing

Choux Pastry

  • 1oz margarine
  • 2½ozs plain flour
  • Pinch of salt
  • ¼ pint water
  • 2 eggs
  • Vanilla essence

Well grease a baking tray. Sieve flour and salt. Put water and margarine into a saucepan. Let margarine melt before bringing water to the boil. When water boils remove from the heat, add flour and stir quickly with a wooden spoon until the mixture forms a ball in the center of the pan. If the mixture is not very stiff return to the heat and cook for one minute or two stirring all the time. Remove from the heat and add a few drops of vanilla essence. Allow mixture to cool slightly before adding eggs, or mixture will curdle. Add one egg at a time, beating in vigorously until a smooth mixture is obtained. Fill bag, and holding bag in an upright position pipe éclairs on to the greased tray. Make them as even in length as possible. Do not remove from oven before completed cooking time as the center will not be cooked. When cooked place a wire tray and immediately slit down one side to allow the steam to escape. Scrape out any soft center with the handle of a teaspoon. Fill with cream or mock cream and top with chocolate icing. 425°F for 20 minutes, 400°F for a further 10 minutes 3rd runner up.

First Cakes

Picture of first cakes

If your young family is anxious to help you to cook let them try out these buns to see how they get on.

  • 8ozs self-raising flour (16 level tablespoons)
  • Pinch of salt
  • 4ozs margarine
  • 3ozs caster or granulated sugar (4 level tablespoons)
  • 3ozs mixed fruit (3 slightly rounded tablespoons)
  • 1 level teaspoon grated lemon rind if liked
  • 1 egg
  • 1 tablespoon milk

Have ready: Mixing bowl; small spatula or kitchen knife; damp dish cloth; teaspoon; tablespoon, fork; cup; mixing spoon (wooden or plastic); twelve way patty tin with paper cases; pair of kitchen scales (if you have not got these use a spoon as a measure as shown. This is not such an accurate way of measuring but these buns are quite successful if this method is used.)

Have an oven rod shelf placed in position of 5th runner up from the bottom and oven switch turned to 400°F.

  1. Weigh ingredients or using a spoon measure out carefully.
  2. Weigh or mark margarine off with a knife.
  3. Sieve flour and salt into a mixing bowl and rub the margarine into the flour until the mixture resembles fine breadcrumbs.
  4. Add the sugar, the dried fruit and lemon rind if used.
  5. Break the egg into a separate container and beat a little with a fork.
  6. Mix together the dry ingredients.
  7. Add the egg and the tablespoonful of milk.
  8. Mix well together with wooden or plastic spoon.
  9. Put mixture into the paper cases (sufficient for 12 buns).
  10. If you have not got any mixed dried fruit, try any of the following as a substitute: 3ozs chopped dates, 3ozs glace cherries cut into quarters or a half a cherry put on the top of each bun before they go into the oven.

    Or after they have been baked plain and have cooled they could be made into butterfly cakes. 400°F for about 15-20 minutes 5th runner up.